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Registro Completo |
Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
09/09/1997 |
Data da última atualização: |
19/07/2018 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
SCHAFFERT, R. E. |
Afiliação: |
ROBERT EUGENE SCHAFFERT, CNPMS. |
Título: |
Curvas e maturação de várias cultivares de sorgo sacarino para produção de álcool. |
Ano de publicação: |
1982 |
Fonte/Imprenta: |
In: CONGRESSO NACIONAL DE MILHO E SORGO, 14., 1982, Florianópolis. Coletânea de resumos. Florianópolis: EMPASC, 1982. p. 122. |
Idioma: |
Português |
Palavras-Chave: |
Alcohol; Maturation; Production; Sorgo sacarino. |
Thesagro: |
Álcool; Maturação; Produção; Sorghum Bicolor. |
Thesaurus Nal: |
sweet sorghum. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/45640/1/Curvas-maturacao.pdf
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Marc: |
LEADER 00684nam a2200205 a 4500 001 1476392 005 2018-07-19 008 1982 bl uuuu u00u1 u #d 100 1 $aSCHAFFERT, R. E. 245 $aCurvas e maturação de várias cultivares de sorgo sacarino para produção de álcool.$h[electronic resource] 260 $aIn: CONGRESSO NACIONAL DE MILHO E SORGO, 14., 1982, Florianópolis. Coletânea de resumos. Florianópolis: EMPASC, 1982. p. 122.$c1982 650 $asweet sorghum 650 $aÁlcool 650 $aMaturação 650 $aProdução 650 $aSorghum Bicolor 653 $aAlcohol 653 $aMaturation 653 $aProduction 653 $aSorgo sacarino
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Registro Completo
Biblioteca(s): |
Embrapa Pecuária Sudeste. |
Data corrente: |
28/01/2016 |
Data da última atualização: |
27/06/2023 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
FERRINHO, A. M.; NASSU, R. T.; ALDAI, N.; UTEMBERG, B. L.; MENDONÇA, F. B.; FURLAN, M. L. N.; BALDI, F.; MUELLER, L. F.; BALIEIRO, J. C. de C.; PEREIRA, A. S. C. |
Afiliação: |
ADRIELLE M. FERRINHO, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; RENATA TIEKO NASSU, CPPSE; NOELIA ALDAI, DEPARTMENT OF PHARMACY & FOOD SCIENCES, LASCARAY RESEARCH CENTER, UPV/EHU, VITORIA-GASTEIZ, SPAIN; BRUNO L. UTEMBERGUE, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; FELIPE B. MENDONÇA, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; MAÍSA L. N. FURLAN, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; FERNANDO BALDI, SAO PAULO STATE UNIVERSITY, JABOTICABAL, BRAZIL; LENISE F. MUELLER, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; JULIO C. DE C. BALIEIRO, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL; ANGÉLICA S. C. PEREIRA, DEPARTMENT OF ANIMAL NUTRITION AND PRODUCTION, UNIVERSITY OF SAO PAULO, PIRASSUNUNGA, BRAZIL. |
Título: |
Effect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls |
Ano de publicação: |
2015 |
Fonte/Imprenta: |
In: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 61, 2015, Clermont-Ferrand, France. Proceedings... Clermont-Ferrand, France: INRA, 2015. |
Idioma: |
Português |
Conteúdo: |
The whole cottonseed is a residue from agroindustry rich in polyunsaturated fatty acids able to provide healthy meat, however this residue may affect the flavor. Then, the objective of this study was to evaluate the effect of replacing corn with whole cottonseed (30%) with or without vitamin E (500 IU vitamin E/kg of DM) and the finishing period (83, 104 and 111) on sensory attributes of beef from Nellore bulls (3x3 factorial design, n=54). Samples were evaluated by 12 trained panelists. There was significant interaction between the factors studied for tenderness. Diet effect was observed for all sensory traits except for off-aroma. Meat obtained from bulls fed whole cottonseed (WCS, WCSE) provided the juiciest meat and the most intense aroma and flavor. Regarding off-flavor attribute, bulls fed C diet provided the most desirable meat. The addition of vitamin E did not positively or negatively affect the sensory attributes of meat from animals fed whole cottonseed regardless the length of finishing. |
Palavras-Chave: |
Antioxidant; Meat traits. |
Thesaurus NAL: |
lipids. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/137970/1/Resumo-Sensorial-ICOMST-2015.pdf
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Marc: |
LEADER 01860nam a2200253 a 4500 001 2035440 005 2023-06-27 008 2015 bl uuuu u00u1 u #d 100 1 $aFERRINHO, A. M. 245 $aEffect of dietary whole cottonseed vitamin e and days of finishing on sensory traits of meat from nellore bulls$h[electronic resource] 260 $aIn: INTERNATIONAL CONGRESS OF MEAT SCIENCE AND TECHNOLOGY, 61, 2015, Clermont-Ferrand, France. Proceedings... Clermont-Ferrand, France: INRA$c2015 520 $aThe whole cottonseed is a residue from agroindustry rich in polyunsaturated fatty acids able to provide healthy meat, however this residue may affect the flavor. Then, the objective of this study was to evaluate the effect of replacing corn with whole cottonseed (30%) with or without vitamin E (500 IU vitamin E/kg of DM) and the finishing period (83, 104 and 111) on sensory attributes of beef from Nellore bulls (3x3 factorial design, n=54). Samples were evaluated by 12 trained panelists. There was significant interaction between the factors studied for tenderness. Diet effect was observed for all sensory traits except for off-aroma. Meat obtained from bulls fed whole cottonseed (WCS, WCSE) provided the juiciest meat and the most intense aroma and flavor. Regarding off-flavor attribute, bulls fed C diet provided the most desirable meat. The addition of vitamin E did not positively or negatively affect the sensory attributes of meat from animals fed whole cottonseed regardless the length of finishing. 650 $alipids 653 $aAntioxidant 653 $aMeat traits 700 1 $aNASSU, R. T. 700 1 $aALDAI, N. 700 1 $aUTEMBERG, B. L. 700 1 $aMENDONÇA, F. B. 700 1 $aFURLAN, M. L. N. 700 1 $aBALDI, F. 700 1 $aMUELLER, L. F. 700 1 $aBALIEIRO, J. C. de C. 700 1 $aPEREIRA, A. S. C.
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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