|
|
Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
16/01/2012 |
Data da última atualização: |
23/01/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
FRANÇA, A. B.; MORENZ, M. J. F.; LOPES, F. C. F.; MADEIRO, A. S.; MORENZ, D. A.; FARIA, B. M. de; CABRAL, L. da S.; FONSECA, C. E. M. da. |
Afiliação: |
ALMIRA BIAZON FRANÇA, UFRRJ; MIRTON JOSE FROTA MORENZ, CNPGL; FERNANDO CESAR FERRAZ LOPES, CNPGL; AFRANIO SILVA MADEIRO, UFRRJ; DANILO ANTÔNIO MORENZ, UFRRJ; BRUNA MOSCAT DE FARIA, UFRRJ; LUCIANO DA SILVA CABRAL, UFMT; CARLOS ELYSIO MOREIRA DA FONSECA, CNPq. |
Título: |
Bakery waste in sheep diets: intake, digestibility, nitrogen balance and ruminal parameters. |
Ano de publicação: |
2012 |
Fonte/Imprenta: |
Revista Brasileira de Zootecnia, v. 41, n. 1, p. 147-153, 2012. |
DOI: |
https://doi.org/10.1590/S1516-35982012000100022 |
Idioma: |
Inglês |
Conteúdo: |
The objective of the study was to evaluate the effects of bakery waste inclusion (0; 25; 50; 75 and 100%, DM basis) in proportion to corn meal in the energetic mixture of the concentrate on intake, digestibility, nitrogen balance and ruminal parameters in sheep. Five male lambs with body weight of 30 kg were used in a 5 × 5 Latin square design. Experimental diets were composed of concentrate and Tifton 85 (Cynodon spp.) hay in a 60:40 forage:concentrate ratio. The concentrate rations were composed of corn meal, soybean meal and bakery waste. The bakery waste:corn meal ratio corresponded to the inclusion of, approximately, 0, 7, 14, 22 and 30% (DM basis) of bakery waste in the diet. There was no effect of bakery waste inclusion on the intake and digestibility of nutrients, nor on nitrogen balance, pH values or concentrations of volatile fatty acids. However, the ammonia nitrogen concentration showed negative linear response in relation to the level of inclusion, in which each increase of 1% bakery waste promoted reduction of 0.11 mg/dL in the concentration of ammonia nitrogen. This fact may be related to the increase in ruminal availability of energy, which allows greater use of ammonia for microbial growth. Bakery waste can replace corn meal in concentrate rations for sheep. |
Palavras-Chave: |
Byproduct; Lamb; Volatile fat acid. |
Thesagro: |
Ph. |
Thesaurus Nal: |
ammonia. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63156/1/Bakery-waste-in-sheep-diet.pdf
|
Marc: |
LEADER 02120naa a2200277 a 4500 001 1912676 005 2023-01-23 008 2012 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1590/S1516-35982012000100022$2DOI 100 1 $aFRANÇA, A. B. 245 $aBakery waste in sheep diets$bintake, digestibility, nitrogen balance and ruminal parameters.$h[electronic resource] 260 $c2012 520 $aThe objective of the study was to evaluate the effects of bakery waste inclusion (0; 25; 50; 75 and 100%, DM basis) in proportion to corn meal in the energetic mixture of the concentrate on intake, digestibility, nitrogen balance and ruminal parameters in sheep. Five male lambs with body weight of 30 kg were used in a 5 × 5 Latin square design. Experimental diets were composed of concentrate and Tifton 85 (Cynodon spp.) hay in a 60:40 forage:concentrate ratio. The concentrate rations were composed of corn meal, soybean meal and bakery waste. The bakery waste:corn meal ratio corresponded to the inclusion of, approximately, 0, 7, 14, 22 and 30% (DM basis) of bakery waste in the diet. There was no effect of bakery waste inclusion on the intake and digestibility of nutrients, nor on nitrogen balance, pH values or concentrations of volatile fatty acids. However, the ammonia nitrogen concentration showed negative linear response in relation to the level of inclusion, in which each increase of 1% bakery waste promoted reduction of 0.11 mg/dL in the concentration of ammonia nitrogen. This fact may be related to the increase in ruminal availability of energy, which allows greater use of ammonia for microbial growth. Bakery waste can replace corn meal in concentrate rations for sheep. 650 $aammonia 650 $aPh 653 $aByproduct 653 $aLamb 653 $aVolatile fat acid 700 1 $aMORENZ, M. J. F. 700 1 $aLOPES, F. C. F. 700 1 $aMADEIRO, A. S. 700 1 $aMORENZ, D. A. 700 1 $aFARIA, B. M. de 700 1 $aCABRAL, L. da S. 700 1 $aFONSECA, C. E. M. da 773 $tRevista Brasileira de Zootecnia$gv. 41, n. 1, p. 147-153, 2012.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Gado de Leite (CNPGL) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
| Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
Data corrente: |
12/11/2014 |
Data da última atualização: |
05/04/2019 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 1 |
Autoria: |
MAGENIS, R. B.; PRUDÊNCIO, E. S.; FRITZEN-FREIRE, C. B.; STEPHAN, M. P.; EGITO, A. S. do. |
Afiliação: |
Renata Bongiolo Magenis; Elane Schwinden Prudêncio; Carlise Beddin Fritzen-Freire; MARILIA PENTEADO STEPHAN, CTAA; ANTONIO SILVIO DO EGITO, CNPC. |
Título: |
Rheological, physicochemical and authenticity assessment of Minas Frescal cheese. |
Ano de publicação: |
2014 |
Fonte/Imprenta: |
Food Control, Guildford, v. 45, p. 22-28, Nov. 2014. |
Idioma: |
Inglês |
Conteúdo: |
Abstract: This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/?-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products. |
Palavras-Chave: |
Autenticidade de alimento; Authenticity; Cheese; Colour; Electrophoretic profile; Eletroforese SDS-PAGE; Milk products; Minas Frescal cheese; Perfil eletroforético; Queijo Minas Frescal; Reologia. |
Thesagro: |
Produto derivado do leite; Queijo; Queijo de Minas; Tecnologia de alimento. |
Thesaurus NAL: |
Rheology. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02076naa a2200361 a 4500 001 1999890 005 2019-04-05 008 2014 bl uuuu u00u1 u #d 100 1 $aMAGENIS, R. B. 245 $aRheological, physicochemical and authenticity assessment of Minas Frescal cheese.$h[electronic resource] 260 $c2014 520 $aAbstract: This study was carried out to assess physicochemical (color, moisture, protein and fat content) and rheological properties (fracture stress, fracture strain, degree of solidity and stress decay), as well as to assess the authenticity (using SDS-PAGE) of Minas Frescal cheese in 21 commercial samples acquired in Southern Brazil. Large differences among the samples, which tended to present a yellowish white color were observed. Moisture and protein influenced on the rheological properties and cheeses showed a tendency to being viscous and firm. SDS-PAGE revealed a wide unexpected variability in their proteins profiles and a densitometric casein/?-lactoglobulin ratio allowed to distinguish authentic cheese from adulterated ones. The profiles suggest the irregular presence of whey in the composition of these products, contrary to the enzymatic process legally required. These results emphasize the need for a more effective control, mainly in the selection of raw material, aiming to offer consumers authentic products. 650 $aRheology 650 $aProduto derivado do leite 650 $aQueijo 650 $aQueijo de Minas 650 $aTecnologia de alimento 653 $aAutenticidade de alimento 653 $aAuthenticity 653 $aCheese 653 $aColour 653 $aElectrophoretic profile 653 $aEletroforese SDS-PAGE 653 $aMilk products 653 $aMinas Frescal cheese 653 $aPerfil eletroforético 653 $aQueijo Minas Frescal 653 $aReologia 700 1 $aPRUDÊNCIO, E. S. 700 1 $aFRITZEN-FREIRE, C. B. 700 1 $aSTEPHAN, M. P. 700 1 $aEGITO, A. S. do 773 $tFood Control, Guildford$gv. 45, p. 22-28, Nov. 2014.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|