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Registro Completo |
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Biblioteca(s): |
Embrapa Pantanal. |
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Data corrente: |
12/08/2003 |
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Data da última atualização: |
27/03/2017 |
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Autoria: |
TOMICH, T. R.; LOPES, H. O. da S.; GONCALVES, L. C. |
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Afiliação: |
EMBRAPA Pantanal (Corumbá, MS); EMBRAPA Cerrados (Planaltina, DF); UFMG/EV (Belo Horizonte, MG). |
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Título: |
Ureia para ruminantes. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
In: MARQUES, D. da C. Criacao de bovinos. 7.ed.rev., atual e ampl. Belo Horizonte: CVP Consultoria Veterinaria e Publicacoes, 2003. p.239-254. |
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Idioma: |
Português |
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Conteúdo: |
A ureia-CO(NH2)2-substancia que em estado solido apresenta-se na forma de granulos brancos, e produzida industrialmente pela combinacao do gas carbonico-CO2- com a amonia-NH3-sob elevadas condicoes de temperatura e pressao. Rica em nitrogenio, a ureia pode substituir parcialmente o nitrogenio da proteina verdadeira na dieta de ruminantes, permitindo a economia de insumos proteicos e reduzindo o custo da racao. Teoricamente, o fornecimento de 100 gramas de ureia na dieta do ruminante resulta em producao de cerca de 260 gramas de proteina bruta de origem microbiana. Este fato deve-se a alta percentagem de nitrogenio na composicao da ureia e ao emprego do fator 6.25 para calculo do conteudo de proteina bruta dos alimentos. Como este fator foi obtido partindo do pressuposto que, em media, as proteinas possuem 16% de nitrogenio, a divisao de 100 por esta media (16%) resulta em 6.25. Desta maneira, a utilizacao deste fator multiplicando o conteudo de nitrogenio da ureia (de 42.0 a 46.7%) resulta em valores variando de 262.5 a 291.9% em equivalente proteico. |
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Palavras-Chave: |
Ruminant. |
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Thesagro: |
Ruminante; Uréia. |
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Thesaurus Nal: |
urea. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 01618naa a2200193 a 4500
001 1810845
005 2017-03-27
008 2003 bl --- 0-- u #d
100 1 $aTOMICH, T. R.
245 $aUreia para ruminantes.
260 $c2003
520 $aA ureia-CO(NH2)2-substancia que em estado solido apresenta-se na forma de granulos brancos, e produzida industrialmente pela combinacao do gas carbonico-CO2- com a amonia-NH3-sob elevadas condicoes de temperatura e pressao. Rica em nitrogenio, a ureia pode substituir parcialmente o nitrogenio da proteina verdadeira na dieta de ruminantes, permitindo a economia de insumos proteicos e reduzindo o custo da racao. Teoricamente, o fornecimento de 100 gramas de ureia na dieta do ruminante resulta em producao de cerca de 260 gramas de proteina bruta de origem microbiana. Este fato deve-se a alta percentagem de nitrogenio na composicao da ureia e ao emprego do fator 6.25 para calculo do conteudo de proteina bruta dos alimentos. Como este fator foi obtido partindo do pressuposto que, em media, as proteinas possuem 16% de nitrogenio, a divisao de 100 por esta media (16%) resulta em 6.25. Desta maneira, a utilizacao deste fator multiplicando o conteudo de nitrogenio da ureia (de 42.0 a 46.7%) resulta em valores variando de 262.5 a 291.9% em equivalente proteico.
650 $aurea
650 $aRuminante
650 $aUréia
653 $aRuminant
700 1 $aLOPES, H. O. da S.
700 1 $aGONCALVES, L. C.
773 $tIn: MARQUES, D. da C. Criacao de bovinos. 7.ed.rev., atual e ampl. Belo Horizonte: CVP Consultoria Veterinaria e Publicacoes, 2003. p.239-254.
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Registro original: |
Embrapa Pantanal (CPAP) |
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Registro Completo
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Biblioteca(s): |
Embrapa Uva e Vinho. |
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Data corrente: |
15/12/2010 |
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Data da última atualização: |
31/10/2019 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
ANTONIOLLI, L. R.; CZERMAINSKI, A. B. C.; MORO, L. |
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Afiliação: |
LUCIMARA ROGERIA ANTONIOLLI, CNPUV; ANA BEATRIZ COSTA CZERMAINSKI, CNPUV; LAÍS MORO, IFRS/BG. |
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Título: |
Maturity index and cold storage effects on postharvest quality of 'Packham's Triumph' and 'Rocha' pears. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
In: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and Horticulture for people: abstracts. Lisboa: ISHS, 2010. |
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Volume: |
v. 2. |
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Páginas: |
p. 78 |
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Idioma: |
Inglês |
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Notas: |
Resumo S02.007. |
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Conteúdo: |
Pears have been grown in the south region of Brazil, where the climatic conditions are favourable. The aim of this work was to determine the harvest maturity index as well as maximum storage period of ?Packham?s Triumph? and ?Rocha? pears to maintain quality attributes. The ?Packham?s Triumph? fruit were harvested from a commercial orchard at 7 days intervals and flesh firmness was used as a maturity index (MI1=76, MI2=67 and MI3=58 N). ?Rocha? pears were harvested twice and they were considered as MI1 and MI3 because of the firmness values. The fruit were stored at 1±1?C and 90-95% RH for 15, 30, 45 and 60 days and evaluated at the end of each storage period and after five days at room temperature (24±1?C), simulating a shelf-life period. Flesh firmness, water loss, peduncle dehydration, epidermis colour, soluble solids, titratable acidity were measured. ?Packham?s? pears harvested at MI1 and MI2 showed firmness loss after 30 days of cold storage, whereas fruit harvested at MI3 retained the initial values, resulting in firmer fruit after 60 days (P<0.001). Fruit harvested in MI3 had less firmness loss after 5 days at room temperature following 45 and 60 days of cold storage. ?Rocha? pears harvested in MI1 and MI3 showed firmness reduction during cold storage, which was intensified at room temperature. Maximum values of water loss approached 6%. Fruit peduncles of both cultivars dehydrated after 60 days of cold storage, but their colour remained green, independent of harvest maturity index. ?Packham?s Triumph? and ?Rocha? pears harvested at MI3 showed better quality attributes after 60 days of cold storage plus 5 days of shelf-life than fruit harvested at other maturity stages. MenosPears have been grown in the south region of Brazil, where the climatic conditions are favourable. The aim of this work was to determine the harvest maturity index as well as maximum storage period of ?Packham?s Triumph? and ?Rocha? pears to maintain quality attributes. The ?Packham?s Triumph? fruit were harvested from a commercial orchard at 7 days intervals and flesh firmness was used as a maturity index (MI1=76, MI2=67 and MI3=58 N). ?Rocha? pears were harvested twice and they were considered as MI1 and MI3 because of the firmness values. The fruit were stored at 1±1?C and 90-95% RH for 15, 30, 45 and 60 days and evaluated at the end of each storage period and after five days at room temperature (24±1?C), simulating a shelf-life period. Flesh firmness, water loss, peduncle dehydration, epidermis colour, soluble solids, titratable acidity were measured. ?Packham?s? pears harvested at MI1 and MI2 showed firmness loss after 30 days of cold storage, whereas fruit harvested at MI3 retained the initial values, resulting in firmer fruit after 60 days (P<0.001). Fruit harvested in MI3 had less firmness loss after 5 days at room temperature following 45 and 60 days of cold storage. ?Rocha? pears harvested in MI1 and MI3 showed firmness reduction during cold storage, which was intensified at room temperature. Maximum values of water loss approached 6%. Fruit peduncles of both cultivars dehydrated after 60 days of cold storage, but their colour remained green, independent of harvest... Mostrar Tudo |
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Thesagro: |
Armazenamento; Fruticultura; Maturação; Pera; Pós-colheita; Qualidade; Resfriamento. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/195406/1/MATURITY.pdf
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Marc: |
LEADER 02509nam a2200253 a 4500
001 1870113
005 2019-10-31
008 2010 bl uuuu u00u1 u #d
100 1 $aANTONIOLLI, L. R.
245 $aMaturity index and cold storage effects on postharvest quality of 'Packham's Triumph' and 'Rocha' pears.$h[electronic resource]
260 $aIn: INTERNATIONAL HORTICULTURAL CONGRESS, 28., 2010, Lisboa. Science and Horticulture for people: abstracts. Lisboa: ISHS$c2010
300 $ap. 78 v. 2.
490 $vv. 2.
500 $aResumo S02.007.
520 $aPears have been grown in the south region of Brazil, where the climatic conditions are favourable. The aim of this work was to determine the harvest maturity index as well as maximum storage period of ?Packham?s Triumph? and ?Rocha? pears to maintain quality attributes. The ?Packham?s Triumph? fruit were harvested from a commercial orchard at 7 days intervals and flesh firmness was used as a maturity index (MI1=76, MI2=67 and MI3=58 N). ?Rocha? pears were harvested twice and they were considered as MI1 and MI3 because of the firmness values. The fruit were stored at 1±1?C and 90-95% RH for 15, 30, 45 and 60 days and evaluated at the end of each storage period and after five days at room temperature (24±1?C), simulating a shelf-life period. Flesh firmness, water loss, peduncle dehydration, epidermis colour, soluble solids, titratable acidity were measured. ?Packham?s? pears harvested at MI1 and MI2 showed firmness loss after 30 days of cold storage, whereas fruit harvested at MI3 retained the initial values, resulting in firmer fruit after 60 days (P<0.001). Fruit harvested in MI3 had less firmness loss after 5 days at room temperature following 45 and 60 days of cold storage. ?Rocha? pears harvested in MI1 and MI3 showed firmness reduction during cold storage, which was intensified at room temperature. Maximum values of water loss approached 6%. Fruit peduncles of both cultivars dehydrated after 60 days of cold storage, but their colour remained green, independent of harvest maturity index. ?Packham?s Triumph? and ?Rocha? pears harvested at MI3 showed better quality attributes after 60 days of cold storage plus 5 days of shelf-life than fruit harvested at other maturity stages.
650 $aArmazenamento
650 $aFruticultura
650 $aMaturação
650 $aPera
650 $aPós-colheita
650 $aQualidade
650 $aResfriamento
700 1 $aCZERMAINSKI, A. B. C.
700 1 $aMORO, L.
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Embrapa Uva e Vinho (CNPUV) |
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