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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
12/04/1999 |
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Data da última atualização: |
12/04/1999 |
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Autoria: |
WOFFORD, H.; HOLECHEK, J. L.; GALYEAN, M. L.; WALLACE, J. D.; CARDENAS, M. |
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Título: |
Evaluation of fecal indices to predict cattle diet quality. |
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Ano de publicação: |
1985 |
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Fonte/Imprenta: |
Journal of Range Management, v.38, n.5, p.450-454, Sept. 1985. |
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Idioma: |
Inglês |
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Conteúdo: |
A study involving 6 feeds of widely varying chemical properties fed to 6 steers in a Latin square design was conducted to evaluate the potential of fecal chemical characteristics for predicting ruminant nutritional status. Forage intake, diet in vivo digestibility %, and diet nitrogen % were used as dependent avariables and fecal nitrogen %, nucleic acid %, nonfiber bound nitrogen %, ether extract %, neutral detergent fiber %, acid detergent fiber %, acid detergent lignin %, water soluble material % and acid/pepsin disappearance % were used as independent variables in regression equations. Forage intake and diet in vivo digestibility could not be accurately predicted from any single variable or combination of independent varibles. Fecal acid/pepsin disappearance was the independent variable most highly correlated with forage intake (r = .63) and diets in vivo digestibility (r = .33). Diet nitrogen % was higly correlated with fecal nitrogen % (r = .81) and fecal acid pepsin disappearance % (r = .83). Combined data from this and other studies give a generalized regression equation that shows potential for detecting nitrogen deficiencies in steer diets fecal N % (organic matter basis) when steer diets contain low levels of soluble phenologic. When steer fecal nitrogen % drops below 1.7%, dietary nitrogen deficiencies should be suspected. |
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Palavras-Chave: |
Avaliacao fecal; Cattle diet; Evaluation of fecal. |
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Thesagro: |
Dieta; Gado. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01961naa a2200229 a 4500
001 1795164
005 1999-04-12
008 1985 bl --- 0-- u #d
100 1 $aWOFFORD, H.
245 $aEvaluation of fecal indices to predict cattle diet quality.
260 $c1985
520 $aA study involving 6 feeds of widely varying chemical properties fed to 6 steers in a Latin square design was conducted to evaluate the potential of fecal chemical characteristics for predicting ruminant nutritional status. Forage intake, diet in vivo digestibility %, and diet nitrogen % were used as dependent avariables and fecal nitrogen %, nucleic acid %, nonfiber bound nitrogen %, ether extract %, neutral detergent fiber %, acid detergent fiber %, acid detergent lignin %, water soluble material % and acid/pepsin disappearance % were used as independent variables in regression equations. Forage intake and diet in vivo digestibility could not be accurately predicted from any single variable or combination of independent varibles. Fecal acid/pepsin disappearance was the independent variable most highly correlated with forage intake (r = .63) and diets in vivo digestibility (r = .33). Diet nitrogen % was higly correlated with fecal nitrogen % (r = .81) and fecal acid pepsin disappearance % (r = .83). Combined data from this and other studies give a generalized regression equation that shows potential for detecting nitrogen deficiencies in steer diets fecal N % (organic matter basis) when steer diets contain low levels of soluble phenologic. When steer fecal nitrogen % drops below 1.7%, dietary nitrogen deficiencies should be suspected.
650 $aDieta
650 $aGado
653 $aAvaliacao fecal
653 $aCattle diet
653 $aEvaluation of fecal
700 1 $aHOLECHEK, J. L.
700 1 $aGALYEAN, M. L.
700 1 $aWALLACE, J. D.
700 1 $aCARDENAS, M.
773 $tJournal of Range Management$gv.38, n.5, p.450-454, Sept. 1985.
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Registro original: |
Embrapa Pantanal (CPAP) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
16/07/2021 |
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Data da última atualização: |
09/05/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
ROSENTHAL, A.; GUEDES, A. M. M.; SANTOS, K. M. O. dos; DELIZA, R. |
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Afiliação: |
AMAURI ROSENTHAL, CTAA; ANDREA MADALENA MACIEL GUEDES, CTAA; KARINA MARIA OLBRICH DOS SANTOS, CTAA; ROSIRES DELIZA, CTAA. |
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Título: |
Healthy food innovation in sustainable Food System 4.0: integration of entrepreneurship, research, and education. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Current Opinion in Food Science, v. 42, p. 215-223, 2021. |
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DOI: |
https://doi.org/10.1016/j.cofs.2021.07.002 |
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Idioma: |
Inglês |
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Conteúdo: |
Science and technology are highly progressing in different domains towards safe and healthy food products originated from sustainable supply chains. Ohmic sciences combined with novel food processes empowered by digital technologies may contribute to optimized cyber physical ecosystems for food, biofuel or biomaterials production. Multifunctional institutions with multidisciplinary expertise are required for an efficient and optimized ecosystem aiming at achieving a more balanced and effective outcome. Knowledge translation and capacity building are key factors for innovation driven ecosystems by integrating education and training actions. Infrastructure sharing and expertise synergy in national and international cooperation may enhance the potential and competitiveness for innovation for a broader and more equal social and economic global development. |
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Palavras-Chave: |
Consumer driven trends; Healthier products; Knowledge translation; Science and technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01593naa a2200217 a 4500
001 2132969
005 2024-05-09
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.cofs.2021.07.002$2DOI
100 1 $aROSENTHAL, A.
245 $aHealthy food innovation in sustainable Food System 4.0$bintegration of entrepreneurship, research, and education.$h[electronic resource]
260 $c2021
520 $aScience and technology are highly progressing in different domains towards safe and healthy food products originated from sustainable supply chains. Ohmic sciences combined with novel food processes empowered by digital technologies may contribute to optimized cyber physical ecosystems for food, biofuel or biomaterials production. Multifunctional institutions with multidisciplinary expertise are required for an efficient and optimized ecosystem aiming at achieving a more balanced and effective outcome. Knowledge translation and capacity building are key factors for innovation driven ecosystems by integrating education and training actions. Infrastructure sharing and expertise synergy in national and international cooperation may enhance the potential and competitiveness for innovation for a broader and more equal social and economic global development.
653 $aConsumer driven trends
653 $aHealthier products
653 $aKnowledge translation
653 $aScience and technology
700 1 $aGUEDES, A. M. M.
700 1 $aSANTOS, K. M. O. dos
700 1 $aDELIZA, R.
773 $tCurrent Opinion in Food Science$gv. 42, p. 215-223, 2021.
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Embrapa Agroindústria de Alimentos (CTAA) |
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