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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
04/10/2021 |
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Data da última atualização: |
04/10/2021 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
GIUSTINA, C. D.; ROMANO, M. R.; SILVA, S. R. F.; MONTEIRO, R. A. C.; CARVALHO, C. A. B. de. |
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Afiliação: |
CAROLINA DELLA GIUSTINA, Universidade Federal Rural do Rio de Janeiro; MARCELO RIBEIRO ROMANO, CNPMF; SAMARA ROSA FERREIRA SILVA, Estudante, Universidade Federal Rural do Rio de Janeiro; ROBERTA APARECIDA C MONTEIRO, CNPGL; CARLOS AUGUSTO BRANDÃO DE CARVALHO, Universidade Federal Rural do Rio de Janeiro. |
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Título: |
Damage and impacts by dairy calves in fruit trees of silvopastoral systems. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
In: WORLD CONGRESS ON INTEGRATED CROP-LIVESTOCK-FORESTRY SYSTEMS, 2., 2021. Proceedings reference. Brasília, DF: Embrapa, 2021. |
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Páginas: |
p. 253-257. |
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Idioma: |
Inglês |
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Notas: |
WCCLF 2021.
Evento online. |
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Conteúdo: |
Compatibility between fruit trees and animals is fundamental to the success of silvopastoral systems. The aim was evaluating the compatibility between fruit trees and dairy calves in silvopastoral systems. The experiment was carried out on the experimental basis of milk production in integrated systems, at Embrapa Agrossilvipastoril, located in Sinop, Mato Grosso state, Brazil, during 2018, when the fruit species already were 48 months old after planting. Five silvopastoral systems with fruit tree species were evaluated, being: caja fruit, red guava, cashew tree var. Embrapa 51 and cashew tree var. CCP76 and acerola fruit with Tifton-85 grass, under a complete block design, with two repetitions, under continuous stocking. All fruit trees had some damage to their structure by consuming the animal. The acerola fruit was the most damaged, reaching levels of unfeasibility, the caja fruit had slight damages and no impact on its architecture and the cashew trees had substantial damages, however, the impacts of these damages were null on the architecture of the treetops. The guava had some damages but had positive impacts on the architecture of the treetops. We recommend red guava and cashews like the best species to intercrop with dairy calves in silvopastoral systems. |
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Palavras-Chave: |
Browse; Intercropped. |
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Thesagro: |
Árvore Frutífera; Bezerro Leiteiro; Consorciação de Cultura; Gado Leiteiro. |
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Thesaurus Nal: |
Architecture. |
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Categoria do assunto: |
A Sistemas de Cultivo |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/226642/1/Damage-impacts.pdf
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Marc: |
LEADER 02140nam a2200265 a 4500
001 2135017
005 2021-10-04
008 2021 bl uuuu u00u1 u #d
100 1 $aGIUSTINA, C. D.
245 $aDamage and impacts by dairy calves in fruit trees of silvopastoral systems.$h[electronic resource]
260 $aIn: WORLD CONGRESS ON INTEGRATED CROP-LIVESTOCK-FORESTRY SYSTEMS, 2., 2021. Proceedings reference. Brasília, DF: Embrapa$c2021
300 $ap. 253-257.
500 $aWCCLF 2021. Evento online.
520 $aCompatibility between fruit trees and animals is fundamental to the success of silvopastoral systems. The aim was evaluating the compatibility between fruit trees and dairy calves in silvopastoral systems. The experiment was carried out on the experimental basis of milk production in integrated systems, at Embrapa Agrossilvipastoril, located in Sinop, Mato Grosso state, Brazil, during 2018, when the fruit species already were 48 months old after planting. Five silvopastoral systems with fruit tree species were evaluated, being: caja fruit, red guava, cashew tree var. Embrapa 51 and cashew tree var. CCP76 and acerola fruit with Tifton-85 grass, under a complete block design, with two repetitions, under continuous stocking. All fruit trees had some damage to their structure by consuming the animal. The acerola fruit was the most damaged, reaching levels of unfeasibility, the caja fruit had slight damages and no impact on its architecture and the cashew trees had substantial damages, however, the impacts of these damages were null on the architecture of the treetops. The guava had some damages but had positive impacts on the architecture of the treetops. We recommend red guava and cashews like the best species to intercrop with dairy calves in silvopastoral systems.
650 $aArchitecture
650 $aÁrvore Frutífera
650 $aBezerro Leiteiro
650 $aConsorciação de Cultura
650 $aGado Leiteiro
653 $aBrowse
653 $aIntercropped
700 1 $aROMANO, M. R.
700 1 $aSILVA, S. R. F.
700 1 $aMONTEIRO, R. A. C.
700 1 $aCARVALHO, C. A. B. de
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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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: |
25/01/2016 |
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Data da última atualização: |
28/01/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
TONON, R. V.; SANTOS, B. A. dos; COUTO, C. C.; MELINGER-SILVA, C.; BRIGIDA, A. I. S.; CABRAL, L. M. C. |
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Afiliação: |
RENATA VALERIANO TONON, CTAA; Bianca A. dos Santos, UFRRJ; Cinthia C. Couto, UERJ; CAROLINE MELLINGER SILVA, CTAA; ANA IRAIDY SANTA BRIGIDA, CTAA; LOURDES MARIA CORREA CABRAL, CTAA. |
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Título: |
Coupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Food Chemistry, v. 198, p. 20-27, 2016. |
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Idioma: |
Inglês |
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Notas: |
available on line 29 november 2015. |
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Conteúdo: |
The objective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp cooking, by coupling ultrafiltration and enzymatic hydrolysis processes. Initially, the effluent was concentrated by ultrafiltration, reaching a protein concentration factor of 3.2. The concentrated effluent was then enzymatically hydrolyzed, aiming at obtaining peptides with antioxidant capacity. The effects of some process variables ? temperature (55?75 C), pH (7?9) and enzyme/substrate (E/S) ratio (0.1?2.5%) ? on the degree of hydrolysis and the antioxidant capacity were evaluated. The increase in temperature and pH resulted in lower degree of hydrolysis and higher antioxidant capacity. The conditions selected as the most suitable were: temperature of 75 C, pH of 9.0 and E/S ratio of 0.1%. The hydrolysates produced at these conditions were also evaluated for total amino acid content and electrophoretic profile, showing a suitable amount of essential amino acids that covers the recommended daily needs. |
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Palavras-Chave: |
Antioxidant capacity; Concentration; Degree of hydrolysis. |
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Thesaurus NAL: |
amino acids; peptides. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01775naa a2200253 a 4500
001 2035006
005 2016-01-28
008 2016 bl uuuu u00u1 u #d
100 1 $aTONON, R. V.
245 $aCoupling of ultrafiltration and enzymatic hydrolysis aiming at valorizing shrimp wastewater.$h[electronic resource]
260 $c2016
500 $aavailable on line 29 november 2015.
520 $aThe objective of this work was to obtain a protein hydrolysate from the wastewater generated during shrimp cooking, by coupling ultrafiltration and enzymatic hydrolysis processes. Initially, the effluent was concentrated by ultrafiltration, reaching a protein concentration factor of 3.2. The concentrated effluent was then enzymatically hydrolyzed, aiming at obtaining peptides with antioxidant capacity. The effects of some process variables ? temperature (55?75 C), pH (7?9) and enzyme/substrate (E/S) ratio (0.1?2.5%) ? on the degree of hydrolysis and the antioxidant capacity were evaluated. The increase in temperature and pH resulted in lower degree of hydrolysis and higher antioxidant capacity. The conditions selected as the most suitable were: temperature of 75 C, pH of 9.0 and E/S ratio of 0.1%. The hydrolysates produced at these conditions were also evaluated for total amino acid content and electrophoretic profile, showing a suitable amount of essential amino acids that covers the recommended daily needs.
650 $aamino acids
650 $apeptides
653 $aAntioxidant capacity
653 $aConcentration
653 $aDegree of hydrolysis
700 1 $aSANTOS, B. A. dos
700 1 $aCOUTO, C. C.
700 1 $aMELINGER-SILVA, C.
700 1 $aBRIGIDA, A. I. S.
700 1 $aCABRAL, L. M. C.
773 $tFood Chemistry$gv. 198, p. 20-27, 2016.
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Embrapa Agroindústria de Alimentos (CTAA) |
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