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 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
01/08/1992 |
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Data da última atualização: |
18/10/2023 |
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Autoria: |
VAN VLECK, L. D.; HENDERSON, C. R. |
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Título: |
Measurement of genetic trend. |
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Ano de publicação: |
1961 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 44, n. 9, p. 1705-1710, Sep., 1961. |
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DOI: |
10.3168/jds.S0022-0302(61)89943-8 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: A method for estimating trend in genetic merit is described for a population consisting of animals sired by artificial insemination and of animals sired naturally. The contemporary comparison of unselected progeny of an artificially used sire and their naturally sired contemporaries making first records under the same conditions constitutes a unit of observation. This observation consists of an effect of the artificially used sire, an effect due to the random sample of natural service sires with progeny making records in the same year-season, and a random error. This model is fitted by the method of least squares to estimate trend in natural service progeny. Trends in merit of artificially sired daughters and of naturally sired daughters were estimated by this procedure for New York DHIA Holstein herds. From 1951 to 1959 the natural service genetic merit increased by 17lb. of fat and 399lb. of milk, whereas the genetic merit of the artificially sired population increased by 25lb. of fat and 512lb. of milk. The artificially sired daughters were superior in all seasons for milk and fat yield. |
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Palavras-Chave: |
Melhoramento genetico. |
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Thesagro: |
Genética Animal. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01619naa a2200169 a 4500
001 1522423
005 2023-10-18
008 1961 bl uuuu u00u1 u #d
024 7 $a10.3168/jds.S0022-0302(61)89943-8$2DOI
100 1 $aVAN VLECK, L. D.
245 $aMeasurement of genetic trend.$h[electronic resource]
260 $c1961
520 $aAbstract: A method for estimating trend in genetic merit is described for a population consisting of animals sired by artificial insemination and of animals sired naturally. The contemporary comparison of unselected progeny of an artificially used sire and their naturally sired contemporaries making first records under the same conditions constitutes a unit of observation. This observation consists of an effect of the artificially used sire, an effect due to the random sample of natural service sires with progeny making records in the same year-season, and a random error. This model is fitted by the method of least squares to estimate trend in natural service progeny. Trends in merit of artificially sired daughters and of naturally sired daughters were estimated by this procedure for New York DHIA Holstein herds. From 1951 to 1959 the natural service genetic merit increased by 17lb. of fat and 399lb. of milk, whereas the genetic merit of the artificially sired population increased by 25lb. of fat and 512lb. of milk. The artificially sired daughters were superior in all seasons for milk and fat yield.
650 $aGenética Animal
653 $aMelhoramento genetico
700 1 $aHENDERSON, C. R.
773 $tJournal of Dairy Science$gv. 44, n. 9, p. 1705-1710, Sep., 1961.
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
13/01/2020 |
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Data da última atualização: |
06/02/2024 |
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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: |
LEITE, A. I. N; PEREIRA, C. G.; ANDRADE, J.; VICENTINI, N. M.; BELL, M. J. V.; ANJOS, V. |
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Afiliação: |
Antonio Iranaldo Nunes Leite; Cristina Guimarães Pereira; Jonathan Andrade; NIVEA MARIA VICENTINI, CNPGL; Maria José Valenzuela Bell; Virgílio Anjos. |
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Título: |
FTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
LWT. Food Science and Technology, v. 109, p. 63-69, 2019. |
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DOI: |
https://doi.org/10.1016/j.lwt.2019.04.017 |
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Idioma: |
Inglês |
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Conteúdo: |
This study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect adulterations inbutter cheeses (BC) with soybean oil (SO). In general, as the adulterations were performed, there is a decrease inband intensities related to proteins, while for most bands related to lipid, the substitution of butter oil (BO) bySO led to increases in their intensities up to 70% of fraud. The band near 3007 cm−1was evinced only inadulterated cheeses. Principal component analysis differentiated the samples validating the spectral observa-tions. A partial least squares model allowed the prediction of the percentage of SO added into the samples withlow residuals. FTIR-ATR spectroscopy associated with chemometrics showed good performance in the detection of butter cheeses?adulterations. |
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Palavras-Chave: |
Adulteration; Authentication; Butter cheese. |
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Thesaurus NAL: |
Chemometrics; Vegetable oil. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/208615/1/Artigo-LWT-FoodSciTech-Nivea-FTIR.pdf
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Marc: |
LEADER 01670naa a2200253 a 4500
001 2118619
005 2024-02-06
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.lwt.2019.04.017$2DOI
100 1 $aLEITE, A. I. N
245 $aFTIR-ATR spectroscopy as a tool for the rapid detection of adulterations in butter cheeses.$h[electronic resource]
260 $c2019
520 $aThis study assessed the potential application of Fourier-Transformed Infrared spectroscopy using AttenuatedTotal Reflectance (FTIR-ATR) coupled with multivariate approaches to characterize and detect adulterations inbutter cheeses (BC) with soybean oil (SO). In general, as the adulterations were performed, there is a decrease inband intensities related to proteins, while for most bands related to lipid, the substitution of butter oil (BO) bySO led to increases in their intensities up to 70% of fraud. The band near 3007 cm−1was evinced only inadulterated cheeses. Principal component analysis differentiated the samples validating the spectral observa-tions. A partial least squares model allowed the prediction of the percentage of SO added into the samples withlow residuals. FTIR-ATR spectroscopy associated with chemometrics showed good performance in the detection of butter cheeses?adulterations.
650 $aChemometrics
650 $aVegetable oil
653 $aAdulteration
653 $aAuthentication
653 $aButter cheese
700 1 $aPEREIRA, C. G.
700 1 $aANDRADE, J.
700 1 $aVICENTINI, N. M.
700 1 $aBELL, M. J. V.
700 1 $aANJOS, V.
773 $tLWT. Food Science and Technology$gv. 109, p. 63-69, 2019.
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