| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Cerrados. |
|
Data corrente: |
11/05/2010 |
|
Data da última atualização: |
16/07/2010 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
ARAÚJO, I. S.; SOUZA FILHO, G. A. de; PEREIRA, M. G.; FALEIRO, F. G.; QUEIROZ, V. T. de; GUIMARAES, C. T.; MOREIRA, M. A.; BARROS, E. G. de; MACHADO, R. C. R.; PIRES, J. L.; SCHENELL, R.; LOPES, U. V. |
|
Afiliação: |
IONÁ S. ARAÚJO, UNIVERSIDADE ESTADUAL DO NORTE FLUMINENSE; GONÇALO A. de SOUZA FILHO, UNIVERSIDADE ESTADUAL DO NORTE FLUMINENSE; MESSIAS G. PEREIRA, UNIVERSIDADE ESTADUAL DO NORTE FLUMINENSE; FABIO GELAPE FALEIRO, CPAC; VAGNER T. de QUIEROZ, BIAGRO; CLAUDIA TEIXEIRA GUIMARAES, CNPMS; MAURÍLIO A. MOREIRA, BIOAGRO; EVERALDO G. de BARROS, BIOAGRO; REGINA C. R. MACHADO, CENTRO DE PESQUISAS ALMIRANTE CACAU; JOSÉ L. PIRES, CEPEC; RAYMOND SCHENELL, SUBTROPICAL HORTICULTURE RESEARCH STATION; UILSON V. LOPES, CEPEC. |
|
Título: |
Mapping of quantitative trait loci for butter content and hardness in cocoa beans (Theobroma cacao L.) |
|
Ano de publicação: |
2009 |
|
Fonte/Imprenta: |
Plant Molecular Biology Reporter, v. 27, n. 2, jun. 2009. |
|
Páginas: |
p. 177-183 |
|
DOI: |
10.1007/s11105-008-0069-9 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Cocoa butter is an important raw material for the chocolate, pharmaceutical, and cosmetic industries. The butter content and quality in cocoa beans are genetically controlled characteristics, and affect its commercial value and industrial applicability. In the present work, an F2 population derived from the cross between the ICS-1 and Scavina-6 cocoa clones was used for molecular mapping. A linkage map was constructed based on amplified fragment length polymorphism, random amplified polymorphic DNA, and simple sequence repeat markers, resulting in a total of 273 markers, distributed in 14 linkage groups (LGs). Phenotyping of butter content was performed after ether extraction and butter hardness was determined by sweeping differential calorimetry. One quantitative trait locus (QTL) associated to butter content was mapped at linkage group 9 (LG9) and two QTLs for butter hardness were identified at linkage groups 9 and 7 (LG9 and LG7). The two QTLs mapped at the LG9 explained 51.0% and 28.8% of the phenotypic variation for butter content and hardness, respectively. These QTLs were concentrated in the same map region, suggesting a close genetic linkage or pleiotropic effect. The QTLs identified may be useful in further marker-assisted selection breeding programs aimed at cocoa butter quality improvement. |
|
Thesagro: |
Cacau; Gordura vegetal; Manteiga de cacau; Theobroma cacao. |
|
Categoria do assunto: |
-- |
|
Marc: |
LEADER 02252naa a2200325 a 4500
001 1783347
005 2010-07-16
008 2009 bl --- 0-- u #d
024 7 $a10.1007/s11105-008-0069-9$2DOI
100 1 $aARAÚJO, I. S.
245 $aMapping of quantitative trait loci for butter content and hardness in cocoa beans (Theobroma cacao L.)
260 $c2009
300 $ap. 177-183
520 $aCocoa butter is an important raw material for the chocolate, pharmaceutical, and cosmetic industries. The butter content and quality in cocoa beans are genetically controlled characteristics, and affect its commercial value and industrial applicability. In the present work, an F2 population derived from the cross between the ICS-1 and Scavina-6 cocoa clones was used for molecular mapping. A linkage map was constructed based on amplified fragment length polymorphism, random amplified polymorphic DNA, and simple sequence repeat markers, resulting in a total of 273 markers, distributed in 14 linkage groups (LGs). Phenotyping of butter content was performed after ether extraction and butter hardness was determined by sweeping differential calorimetry. One quantitative trait locus (QTL) associated to butter content was mapped at linkage group 9 (LG9) and two QTLs for butter hardness were identified at linkage groups 9 and 7 (LG9 and LG7). The two QTLs mapped at the LG9 explained 51.0% and 28.8% of the phenotypic variation for butter content and hardness, respectively. These QTLs were concentrated in the same map region, suggesting a close genetic linkage or pleiotropic effect. The QTLs identified may be useful in further marker-assisted selection breeding programs aimed at cocoa butter quality improvement.
650 $aCacau
650 $aGordura vegetal
650 $aManteiga de cacau
650 $aTheobroma cacao
700 1 $aSOUZA FILHO, G. A. de
700 1 $aPEREIRA, M. G.
700 1 $aFALEIRO, F. G.
700 1 $aQUEIROZ, V. T. de
700 1 $aGUIMARAES, C. T.
700 1 $aMOREIRA, M. A.
700 1 $aBARROS, E. G. de
700 1 $aMACHADO, R. C. R.
700 1 $aPIRES, J. L.
700 1 $aSCHENELL, R.
700 1 $aLOPES, U. V.
773 $tPlant Molecular Biology Reporter$gv. 27, n. 2, jun. 2009.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Cerrados (CPAC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Semiárido. Para informações adicionais entre em contato com cpatsa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Semiárido. |
|
Data corrente: |
18/02/2021 |
|
Data da última atualização: |
18/02/2021 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
A - 2 |
|
Autoria: |
SÁ, W. C. C. S.; SANTOS, E. M.; OLIVEIRA, J. S. de; ARAUJO, G. G. L. de; PERAZZO, A. F.; SILVA, A. L. da; PEREIRA, D. M.; CÉSAR NETO, J. M.; SANTOS, F. N. S.; LEITE, G. M. |
|
Afiliação: |
GHERMAN GARCIA LEAL DE ARAUJO, CPATSA. |
|
Título: |
Fermentative characteristics and chemical composition of cochineal nopal cactus silage containing chemical and microbial additives. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
The Journal of Agricultural Science, v. 158, n. 7, p. 574-582, 2020. |
|
DOI: |
https://doi.org/10.1017/S0021859620000829 |
|
Idioma: |
Inglês |
|
Conteúdo: |
The objective of this study was to evaluate the fermentative characteristics and chemical composition of cochineal nopal cactus silage additives with urea or Lactobacillus buchneri (LB), as well as the association of both additives in four storage times (7, 15, 60 and 120 days) and during aerobic stability, with evaluations at 0, 48 and 96 h. Four silages were used: no additive, addition of 2% urea, addition of LB and addition of 2% urea and LB. The study was divided into two experiments: the first experiment evaluated the silages at different storage times, and the second experiment evaluated the silages during the aerobic stability test. In both experiments, the experimental design was completely randomized in a factorial scheme (4 × 4 and 4 × 3) with three replicates per treatment. After the ensiling process, lactic acid bacteria predominated in all treatments. The concentration of lactic acid increased significantly from 60 days of ensiling. The concentration of acetic acid varied significantly between the storage times only for the silages treated with urea and LB alone. The silage treated with urea maintained a constant pH value up to 120 days of storage. During the 96 h aerobic stability test, no breaking in the stability of silages was observed. The exclusive or associated use of urea and LB promotes improvement in the fermentative characteristics of cochineal nopal cactus silage, without major alterations in the chemical composition or interfering with the aerobic stability of the silages. MenosThe objective of this study was to evaluate the fermentative characteristics and chemical composition of cochineal nopal cactus silage additives with urea or Lactobacillus buchneri (LB), as well as the association of both additives in four storage times (7, 15, 60 and 120 days) and during aerobic stability, with evaluations at 0, 48 and 96 h. Four silages were used: no additive, addition of 2% urea, addition of LB and addition of 2% urea and LB. The study was divided into two experiments: the first experiment evaluated the silages at different storage times, and the second experiment evaluated the silages during the aerobic stability test. In both experiments, the experimental design was completely randomized in a factorial scheme (4 × 4 and 4 × 3) with three replicates per treatment. After the ensiling process, lactic acid bacteria predominated in all treatments. The concentration of lactic acid increased significantly from 60 days of ensiling. The concentration of acetic acid varied significantly between the storage times only for the silages treated with urea and LB alone. The silage treated with urea maintained a constant pH value up to 120 days of storage. During the 96 h aerobic stability test, no breaking in the stability of silages was observed. The exclusive or associated use of urea and LB promotes improvement in the fermentative characteristics of cochineal nopal cactus silage, without major alterations in the chemical composition or interfering with the aerobic s... Mostrar Tudo |
|
Palavras-Chave: |
Aditivos de silagem; Alimentação de ruminante; Característica fermentativa da silagem. |
|
Thesagro: |
Alimentação Na Seca; Cochonilha; Composição Química; Fermentação Aeróbica; Nutrição Animal; Palma Forrageira; Silagem. |
|
Thesaurus NAL: |
Animal nutrition; Silage fermentation; Storage quality. |
|
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
|
Marc: |
LEADER 02799naa a2200397 a 4500
001 2130076
005 2021-02-18
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1017/S0021859620000829$2DOI
100 1 $aSÁ, W. C. C. S.
245 $aFermentative characteristics and chemical composition of cochineal nopal cactus silage containing chemical and microbial additives.$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to evaluate the fermentative characteristics and chemical composition of cochineal nopal cactus silage additives with urea or Lactobacillus buchneri (LB), as well as the association of both additives in four storage times (7, 15, 60 and 120 days) and during aerobic stability, with evaluations at 0, 48 and 96 h. Four silages were used: no additive, addition of 2% urea, addition of LB and addition of 2% urea and LB. The study was divided into two experiments: the first experiment evaluated the silages at different storage times, and the second experiment evaluated the silages during the aerobic stability test. In both experiments, the experimental design was completely randomized in a factorial scheme (4 × 4 and 4 × 3) with three replicates per treatment. After the ensiling process, lactic acid bacteria predominated in all treatments. The concentration of lactic acid increased significantly from 60 days of ensiling. The concentration of acetic acid varied significantly between the storage times only for the silages treated with urea and LB alone. The silage treated with urea maintained a constant pH value up to 120 days of storage. During the 96 h aerobic stability test, no breaking in the stability of silages was observed. The exclusive or associated use of urea and LB promotes improvement in the fermentative characteristics of cochineal nopal cactus silage, without major alterations in the chemical composition or interfering with the aerobic stability of the silages.
650 $aAnimal nutrition
650 $aSilage fermentation
650 $aStorage quality
650 $aAlimentação Na Seca
650 $aCochonilha
650 $aComposição Química
650 $aFermentação Aeróbica
650 $aNutrição Animal
650 $aPalma Forrageira
650 $aSilagem
653 $aAditivos de silagem
653 $aAlimentação de ruminante
653 $aCaracterística fermentativa da silagem
700 1 $aSANTOS, E. M.
700 1 $aOLIVEIRA, J. S. de
700 1 $aARAUJO, G. G. L. de
700 1 $aPERAZZO, A. F.
700 1 $aSILVA, A. L. da
700 1 $aPEREIRA, D. M.
700 1 $aCÉSAR NETO, J. M.
700 1 $aSANTOS, F. N. S.
700 1 $aLEITE, G. M.
773 $tThe Journal of Agricultural Science$gv. 158, n. 7, p. 574-582, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Semiárido (CPATSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
