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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
23/05/2018 |
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Data da última atualização: |
23/05/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
FERREIRA, D. A.; GONÇALVES, L. C.; RODRIGUES, J. A. S. |
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Afiliação: |
Deborah Alves Ferreira; Lúcio Carlos Gonçalves; JOSE AVELINO SANTOS RODRIGUES, CNPMS. |
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Título: |
Ruminal degradability of brown-midrib sorghum-sudangrass hybrids for cutting and grazing. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Revista Ciência Agronômica, Fortaleza, v. 49, n. 1, p. 141-149, jan./mar. 2018. |
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DOI: |
10.5935/1806-6690.20180016 |
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Idioma: |
Inglês |
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Conteúdo: |
Greater ruminal degradability has been reported in mutant plants with brown midrib (bmr). The aim of this study was to evaluate the in situ degradability of dry matter (DM), neutral detergent fibre (NDF) and crude protein (CP) in the experimental sorghum-sudangrass bmr hybrids BR007 x Tx2784bmr and Tx635x Tx2785bmr, conventional experimental hybrids CMSxS206 x Tx2784 and Tx636 x Tx2785, and the control hybrid BRS801, harvested 51 days after planting. Three sheep with ruminal cannulae were used. The experimental design was of randomised complete blocks in subdivided lots. The mean values for DM and NDF disappearance were higher in the bmr hybrids after 6 h incubation. These plants had a higher rate of degradation (mean value of 6.93%/h) for fraction b of the DM compared to conventional plants (mean value of 5.73%/h), and greater effective DM degradability. The mean values for effective NDF degradability at passage rates of 2, 5 and 8%/h were 72.7% and 62.0%, 56.1% and 45.6%, and 47.1% and 37.3% for the bmr and conventional hybrids respectively. The experimental mutant hybrids showed higher values for effective CP degradability in relation to the remainder, however, the differences were more subtle in relation to those seen for DM and NDF. The results of the present work show the potential of using sorghum-sudangrass bmr hybrids in systems of ruminant production with high nutritional requirements. |
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Palavras-Chave: |
Sorghum sudanense. |
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Thesagro: |
Planta Forrageira; Ruminante; Sorghum Bicolor. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/177544/1/Ruminal-degradability.pdf
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Marc: |
LEADER 02081naa a2200205 a 4500
001 2091872
005 2018-05-23
008 2018 bl uuuu u00u1 u #d
024 7 $a10.5935/1806-6690.20180016$2DOI
100 1 $aFERREIRA, D. A.
245 $aRuminal degradability of brown-midrib sorghum-sudangrass hybrids for cutting and grazing.$h[electronic resource]
260 $c2018
520 $aGreater ruminal degradability has been reported in mutant plants with brown midrib (bmr). The aim of this study was to evaluate the in situ degradability of dry matter (DM), neutral detergent fibre (NDF) and crude protein (CP) in the experimental sorghum-sudangrass bmr hybrids BR007 x Tx2784bmr and Tx635x Tx2785bmr, conventional experimental hybrids CMSxS206 x Tx2784 and Tx636 x Tx2785, and the control hybrid BRS801, harvested 51 days after planting. Three sheep with ruminal cannulae were used. The experimental design was of randomised complete blocks in subdivided lots. The mean values for DM and NDF disappearance were higher in the bmr hybrids after 6 h incubation. These plants had a higher rate of degradation (mean value of 6.93%/h) for fraction b of the DM compared to conventional plants (mean value of 5.73%/h), and greater effective DM degradability. The mean values for effective NDF degradability at passage rates of 2, 5 and 8%/h were 72.7% and 62.0%, 56.1% and 45.6%, and 47.1% and 37.3% for the bmr and conventional hybrids respectively. The experimental mutant hybrids showed higher values for effective CP degradability in relation to the remainder, however, the differences were more subtle in relation to those seen for DM and NDF. The results of the present work show the potential of using sorghum-sudangrass bmr hybrids in systems of ruminant production with high nutritional requirements.
650 $aPlanta Forrageira
650 $aRuminante
650 $aSorghum Bicolor
653 $aSorghum sudanense
700 1 $aGONÇALVES, L. C.
700 1 $aRODRIGUES, J. A. S.
773 $tRevista Ciência Agronômica, Fortaleza$gv. 49, n. 1, p. 141-149, jan./mar. 2018.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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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: |
19/10/2023 |
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Data da última atualização: |
17/01/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 4 |
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Autoria: |
SANTOS, T. B. DOS; HIDALGO CHÁVEZ, D. W.; SILVA, C. M.; CARVALHO, C. W. P. de. |
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Afiliação: |
THAÍS BARBOSA DOS SANTOS, UFRRJ; DAVY WILLIAM HIDALGO CHÁVEZ, UFRRJ; CAROLINE MELLINGER SILVA, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
In vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Journal of Food Process Engineering, e14478, 2023. |
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DOI: |
https://doi.org/10.1111/jfpe.14478 |
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Idioma: |
Português |
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Notas: |
Early view. Na publicação: Caroline Grassi Mellinger. |
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Conteúdo: |
Aiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition. MenosAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet w... Mostrar Tudo |
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Palavras-Chave: |
Extrusion cooking; Starch conversion; Whole meal extrudates. |
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Thesaurus NAL: |
Millets. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02486naa a2200229 a 4500
001 2157365
005 2024-01-17
008 2023 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/jfpe.14478$2DOI
100 1 $aSANTOS, T. B. DOS
245 $aIn vitro digestibility of carbohydrates and physicochemical properties of pearl millet and corn whole grain flour extrudates.$h[electronic resource]
260 $c2023
500 $aEarly view. Na publicação: Caroline Grassi Mellinger.
520 $aAiming to encourage the use of pearl millet whole grain processed by extrusion to develop ready-to-eat and pre-cooked flours with health-promoting values, pearl millet whole grain (ADRg 9070 hybrid) and commercial corn whole grain flours were individually single-screw extruded at different moisture contents (11%, 14%, 17%, 20%, and 23%). The physicochemical properties and in vitro carbohydrate digestibil- ity were studied. By increasing moisture content from 11% to 23%, the pearl millet whole extrudates showed an increase in radial expansion from 1.2% to 1.8%, respectively, in the extrudates obtained at 11%?20% moisture; contrasting with corn whole extrudates. In addition, pearl millet flours extruded at 14% and 20% moisture content, respectively, were superior with 12% and 32% more fiber as well as 20% and 18% more protein, and showed about 20% less in vitro digestion of carbohydrates in both extruded pearl millet flours compared to corn. Therefore, the effects on pearl millet extrusion were favorable to obtain high nutritional value in extruded pearl millet flours. Practical applications: Pearl millet whole grain can be processed by single screw extrusion cooking at varied moisture content to produce distinct expanded extrudates. Technologically, extruded pearl millet flours are capable of obtaining different viscosities (associated with processing moisture) and can be better used in the development of products that require specific viscosities. Furthermore, pearl millet whole grain flour extrusion showed 20% more protein and 32% more fiber, and 20% less in vitro digestibility of carbohydrates than corn whole grain flour extrudates prepared under the same condition.
650 $aMillets
653 $aExtrusion cooking
653 $aStarch conversion
653 $aWhole meal extrudates
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aSILVA, C. M.
700 1 $aCARVALHO, C. W. P. de
773 $tJournal of Food Process Engineering, e14478, 2023.
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