https://repositorio.ufpb.br/jspui/handle/123456789/1130 2026-04-13T15:53:52Z https://repositorio.ufpb.br/jspui/handle/123456789/34268 Título: Perfil de voláteis, fenólicos totais e potencial antioxidante de cerveja adicionada de inseto comestível Autor(es): Silva, Raonne Roberto Veríssimo da Orientador: Vilela, Anderson Ferreira Abstract: Beer is one of the most consumed beverages globally, with an annual production of approximately 180 million tons. The beer market has shown exponential growth, with over 1,500 registered establishments in Brazil alone. In this context of constant growth and investment, a key concern for the beer industry is to produce widely accepted beers that maintain their characteristics until consumption. Therefore, innovation plays a fundamental role in ensuring sustainability and expanding a product's presence in the market. In this context, we sought an alternative to enhance a Cream Ale-style beer by adding giant mealworm larvae flour. The objective of the study was to analyze the properties of beers with the addition of giant mealworm larvae flour to identify, classify, and quantify the main volatile substances present and compare them to a beer of the same style without the flour addition. To conduct this study, three formulations were developed using the BeerSmith® brewing software: one standard formulation and two formulations with the addition of 2.5% and 5% of giant mealworm larvae flour, represented as FP, F1, and F2. Analyses were performed for the volatile compound profile, total phenolic content, and antioxidant capacity. In the sample analyses, 81 different types of volatile compounds were identified, divided into 9 classes: acids, alcohols, aldehydes, esters, ketones, others, phenols, pyrazines, and terpenes. Sample FP contained a total of 584.63 mg/L of these volatile substances. Sample F1 had a slightly higher value, with 650.82 mg/L. Finally, sample F2 had the highest value among the three, with a total of 1163.35 mg/L of volatile compounds. Total phenolic compound levels ranged from 0.225 to 0.090 mg of gallic acid/mL of beer in the samples, with FP having the highest amount of total phenolics and sample F2 having the lowest amount. A significant difference in the total phenolic content was observed, with sample FP, which does not include giant mealworm larvae flour, exhibiting a considerably higher antioxidant content of 7234.41 mg/l compared to samples F1 and F2, which had 4979.94 mg/l and 2026.20 mg/l, respectively. Considering the results obtained, it can be concluded that the addition of 2.5% insect flour reduced the concentration of seven out of eight classes of volatile compounds in the beers, while the addition of 5% flour reduced only four. Esters, alcohols, and acids were the most concentrated classes. In terms of compound quantity, esters predominated, followed by terpenes and alcohols. The inclusion of giant mealworm larvae flours also reduced phenolic compounds and antioxidants. Editor: Universidade Federal da Paraíba Tipo: TCC 2023-11-03T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/33718 Título: Avaliação do uso da gema de ovo de galinha (Gallus gallus domesticus) e galinha-d’angola (Numida meleagris) em diferentes proporções na criopreservação de espermatozoides caprino Autor(es): Lima, Shara Cristina Da Silva Orientador: Clemente, Carlos Augusto Alanis Abstract: The present study aimed to evaluate the use of egg yolk from different bird species: hen (Gallus gallus domesticus) and guinea fowl (Numida meleagris), in proportions of 10%, 15% and 20%, in protocols of caprine sperm cryopreservation. Six ejaculates from 4 Saanen and Alpine goats were collected twice a week for threeconsecutive weeks. After collection and formation of the seminal pool, the semen was divided into six aliquots, centrifuged at 600 g for 10 minutes and resuspended directly inthe test media, adjusted to a final concentration of 400 million spz/mL, packaged in strawsof 0.25 mL, refrigerated and frozen in nitrogen vapour, using tested and standardized curves. Immediately after the formation of the seminal pool, after semen dilution and after freezing, evaluations of motility, vigor, test of structural and functional integrity of sperm membranes and sperm morphology were performed. The influence of semen processing (p<0.05) was verified, with a gradual reduction in the percentage of motility,in vigor, in the percentage of cells with structural and functional integrity of the membranes, as well as in the percentage of morphologically normal spermatozoa in all stages (in natura, post- dilution and post-freezing). Between treatments, there was no influence (p>0.05) of the bird species used as yolk supplier (hen and guinea fowl), nor between the proportions of yolk used, in all stages of the evaluations performed. We conclude that it is possible to replace chicken egg yolk with guinea fowl egg yolk in goatsemen cryopreservation protocols. Editor: Universidade Federal da Paraíba Tipo: TCC 2024-01-31T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/33717 Título: Fornecimento de treonina e glutamina in ovo sobre o desempenho de frangos de corte na fase inicial Autor(es): Marinho, Gilmaria Firmo Orientador: Moreira Filho, Alexandre Lemos de Barros Abstract: The objective was to evaluate the effect of embryonic supplementation with threonine and glutamine in ovo on the performance characteristics of broiler chickens in the initial phase. We used 450 eggs obtained from a commercial hatchery, from 33-week-old CobbMale breeders, distributed in three treatments, corresponding to three solutions supplemented in ovo (S1 = saline solution; S2 = 3.5% threonine solution; S3 = 3.5% glutamine solution). After hatching, the chicks were distributed in a completely randomized experimental design, with four replications of 10 animals each. The performance characteristics of feed intake, weight gain and feed conversion were evaluated. At seven days of age, treatments supplemented with saline solution (control) and glutamine solution showed greater weight gain. For the feed conversion variable, worse values were observed for the control and glutamine treatments, and better conversion for in ovo threonine supplementation. At 14 days of age, feed intake and body weight showed no difference. Supplementation with saline solution provided better weight gain and worse feed conversion at 14 days. At 21 days there was no difference for the feed intake and weight gain parameters, the conversion was lower for the treatment supplemented with glutamine and similar between the control and threonine treatments. Based on the results obtained, it is possible to conclude that the use of amino acids in ovo supplementation did not influence the performance of broiler chickens in the initial phase. Editor: Universidade Federal da Paraíba Tipo: TCC 2024-01-31T00:00:00Z https://repositorio.ufpb.br/jspui/handle/123456789/33674 Título: Elaboração de leite condensado à base de extrato hidrossolúvel de coco para recheio de trufa Autor(es): Oliveira, Fernanda Alves de Orientador: Sousa, Solange de Abstract: The present work deals with the elaboration of a truffle, which is a sweet popularly known in Brazil, which uses condensed milk in its formulation. However, many people do not consume it due to adverse reactions to lactose and animal milk protein. In view of this, water-soluble vegetable extracts, also called vegetable milk, are an alternative to this type of milk that can be used in various recipes. In view of the above, this project aimed to develop a condensed milk based on water-soluble coconut extract as an alternative for the production of truffles, aimed at people who consume products for specific diets, with lactose intolerance and other dietary restrictions. The experiment was divided into five stages: development of condensed milk based on coconut extract, analysis of the proximate composition of the milk extract, preparation of truffles with coconut extract, microbiological analysis of the truffles and sensory analysis of the final product. The condensed milk produced with water-soluble coconut extract had the following proximate composition: moisture 28.72%, ash 0.26%, protein 2.5%, lipids 6.32% and total carbohydrates 60.80%. The truffles developed with this condensed milk had an acceptability rate of 83.19%. It is concluded that this condensed milk proved to be a good alternative for the production of truffle filling and of great relevance for those people who are vegetarians and, mainly, for the population who are lactose intolerant. Editor: Universidade Federal da Paraíba Tipo: TCC 2024-05-07T00:00:00Z