The exposure in ovo of embryos belonging to Amazonian turtle species Podocnemis expansa (Testudines) to commercial glyphosate and fipronil formulations impairs their growth and changes their skeletal development

Mendonça, Juliana dos Santos; Hirano, Líria Queiroz Luz; Santos, André Luíz Quagliatto; Silva, Daniela de Melo e; Pereira, Carolina de Castro; Costa, Matheus Santos; Lima, Phâmella Neres de; Araújo, Amanda Pereira da Costa; Malafaia, Guilherme; Ambrósio, Isabela Sayuri; Castilho, Laís de Moura Bife; Santos, Allyson Leandro Rodrigues dos; Faria, Anízio M.; Andrade, Denis V.; Vieira, Lucélia Gonçalves

doi:10.1016/j.scitotenv.2022.156709

Cited by 6 publications

(3 citation statements)

References 73 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results are consistent with the findings of (Raghul, 2023) who found that the ash content of egg shell powder records highest (93.26%) and has the lowest fat content (0.03%). And also with, (Mendonça , et al ,2023) who reported that the crude protein eggshell content shows that its presence is even greater than the mineral matter, constituting approximately 54 % of the dry matter of the eggshell of the control group Our results indicated a decrease in the eggshell moisture content. Which was 1.6%.…”

Section: Proximate Analysis Of Eggshell Powdersupporting

confidence: 81%

“…In this respect Mendonça , et al , (2023) reported that the crude protein eggshell content shows that its presence is even greater than the mineral matter, constituting approximately 54 % of the dry matter of the eggshell of the control group.…”

Section: ‫ال‬mentioning

confidence: 95%

“…More than 95% of the mineral composition in eggshell powder was calcium in the form of calcium carbonate (CaCO3) and calcium phosphate (Ca (PO4)2). In this respect Mendonça , et al ., (2023) reported that the treated groups F1, F2, GF1, and GF2 had higher dry matter and mineral matter than the control group. This finding reveals that the eggshell moisture content of the groups subjected to fipronil alone or in combination with glyphosate decreased.…”

Section: Proximate Analysis Of Eggshell Powdermentioning

confidence: 95%

See 2 more Smart Citations

تأثيرات مكملات مسحوق قشرالبيض على الصفات الغذائيةوالميكروبيولوجيةوالحسية للكوكيز

فوزي محمد علام

2023

بحوث في العلوم و الفنون النوعية

View full text Add to dashboard Cite

Egg shells are an excellent source of calcium fortification in baked goods. Aside from that, the use of egg shell is aimed to reduce unused waste.Cookies are famous delicious bakery made from wheat flour that has a sweet taste, and is extremely popular. The goal of this research was to see how adding eggshell flour affected the chemical, microbiological, and sensory qualities of cookies.Three cookies samples were made: one without additions and two with eggshell powder added by replacing it with wheat flour at 5% and 10%.The samples were subjected to chemical, sensory, mineral, particularly calcium, and microbiological investigations. According to sensory evaluations, the results revealed that cookie containing 5% and 10% egg shell powder have a more sandy texture and taste, but sample of 5% concentration being more acceptable. This cookie has 5.66 % water, 6.63% protein, 24.53% fat, 2.04% ash, 61.08% total carbs, and 0.57 % calcium. The total plate count number was 7.5×10 6 cfu/g, and no colonies were discovered in the samples , according to the microbiological characteristics.In conclusion: Strengthening cookie with egg shell powder can be an excellent source of calcium while having no substantial impact on cookie quality.

show abstract

Section: Proximate Analysis Of Eggshell Powdersupporting

confidence: 81%

Section: ‫ال‬mentioning

confidence: 95%

Section: Proximate Analysis Of Eggshell Powdermentioning

confidence: 95%

See 1 more Smart Citation