| |
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Caprinos e Ovinos. Para informações adicionais entre em contato com cnpc.biblioteca@embrapa.br. |
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
|
Data corrente: |
02/09/1996 |
|
Data da última atualização: |
06/09/2021 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
FIGUEIREDO, E. A. P.; BLACKBURN, H. D.; SANDERS, J. O.; CARTWRIGHT, T. C.; SHELTON, J. M. |
|
Afiliação: |
ÉLSIO ANTÔNIO PEREIRA DE FIGUEIREDO, CNPC. |
|
Título: |
Potential genotypes for Morada Nova sheep. |
|
Ano de publicação: |
1986 |
|
Fonte/Imprenta: |
In: REUNIÃO TÉCNICO-CIENTÍFICA DO PROGRAMA DE APOIO À PESQUISA COLABORATIVA DE PEQUENOS RUMINANTES, 1., 1986, Sobral. Caprinos e ovinos no Nordeste do Brasil: anais. Sobral: EMBRAPA-CNPC: SR-CRSP, 1986. p. 355-368. (EMBRAPA-CNPC. Documentos, 6). |
|
Idioma: |
Inglês |
|
Conteúdo: |
Abstract - An experiment of a factorial structure of threee genetic potentials fõr mature size (WMA) (30, 40 and 50kg of body weight) by three genetic potentials for rnilk production (MIILK) (1.125, 1.500, and 1.875kg of milk x ewe x day 1 at the peak day of lactation) by three genetic potentials for ovulation rate (Ova) (1.65, 2.20 and 2.75 ova x o.vulation') in a total of 27 genotypic combinations were simulated. Simulation results showed efficiency of sheep meat production for Northeast Brazil (total weight sold x ton of dry matter consumed hy the flocC 1 x year) increased with increases in genetic potential for ovulation rate and with increases in genetic potential for milk production, but it decreased with increases in genetic potential for inature size. The most efficient genotype was the one wJ.th medium WMA, medium MILK or high OVR, followed closely by the genotypes with medium WMA, low MILK and high OVR, and by low WMA, ruedium MILK and high OVR. High WMA genotyps were not present in the eleven genotype combinations ranked above the base genotype. [Genótipos potenciais para ovinos Morada Nova]. REsumo - Foi conduzido um experimento simulado com desenho em estrutura fatorial com tres potenciais geneticos para tamanho a maturidade (WMA) (30, 40 e 50Kg de peso vivo), tres potenciais geneticos para producao de leite (MILK) (1,125. 1,500 e 1,875Kg de leite X dia -1 X ovelha no pique de lactacao -1) e tres potenciais geneticos para taxa de ovulacao (OVR) (1,65, 2,20 e 2,75 ovulos X ovulacao -1) num total de 27 combinacoes genotipicas. Os resultados da simulacao mostraram que a eficiencia de producao de carne ovina no Nordeste do Brasil (peso total comercializado X materia seca total consumida pelo rebanho -1 X ano -1) aumenta com aumentos no potencial genetico para producao de leite, mas diminui com aumentos no potencial genetico para peso a maturidade. O genotipo mais eficiente foi aquele com WMA medio, MILK medio e alta taxa de ovulacao seguido de perto por genotipos com medio WMA, baixo MILK e alto OVR e por baixo WMA, medio MILK e alto OVR. Genotipos com alto WMA nao apareceram na lista das onze combinacoes genotipicas superiores as genotipo base. MenosAbstract - An experiment of a factorial structure of threee genetic potentials fõr mature size (WMA) (30, 40 and 50kg of body weight) by three genetic potentials for rnilk production (MIILK) (1.125, 1.500, and 1.875kg of milk x ewe x day 1 at the peak day of lactation) by three genetic potentials for ovulation rate (Ova) (1.65, 2.20 and 2.75 ova x o.vulation') in a total of 27 genotypic combinations were simulated. Simulation results showed efficiency of sheep meat production for Northeast Brazil (total weight sold x ton of dry matter consumed hy the flocC 1 x year) increased with increases in genetic potential for ovulation rate and with increases in genetic potential for milk production, but it decreased with increases in genetic potential for inature size. The most efficient genotype was the one wJ.th medium WMA, medium MILK or high OVR, followed closely by the genotypes with medium WMA, low MILK and high OVR, and by low WMA, ruedium MILK and high OVR. High WMA genotyps were not present in the eleven genotype combinations ranked above the base genotype. [Genótipos potenciais para ovinos Morada Nova]. REsumo - Foi conduzido um experimento simulado com desenho em estrutura fatorial com tres potenciais geneticos para tamanho a maturidade (WMA) (30, 40 e 50Kg de peso vivo), tres potenciais geneticos para producao de leite (MILK) (1,125. 1,500 e 1,875Kg de leite X dia -1 X ovelha no pique de lactacao -1) e tres potenciais geneticos para taxa de ovulacao (OVR) (1,65, 2,20 e 2,7... Mostrar Tudo |
|
Palavras-Chave: |
Animal genetic; Brasil; Ceará; Genetic potential; Peso a maturidade; Potencial genético; Raça Morada Nova; Simulation. |
|
Thesagro: |
Genética animal; Genótipo; Ovelha; Ovino; Ovulação; Peso; Produção leiteira. |
|
Thesaurus Nal: |
Animal breeding; Brazil; Ewes; Milk production; Ovulation; Sheep; Weight. |
|
Categoria do assunto: |
G Melhoramento Genético |
|
Marc: |
LEADER 03462nam a2200421 a 4500
001 1514646
005 2021-09-06
008 1986 bl uuuu u00u1 u #d
100 1 $aFIGUEIREDO, E. A. P.
245 $aPotential genotypes for Morada Nova sheep.$h[electronic resource]
260 $aIn: REUNIÃO TÉCNICO-CIENTÍFICA DO PROGRAMA DE APOIO À PESQUISA COLABORATIVA DE PEQUENOS RUMINANTES, 1., 1986, Sobral. Caprinos e ovinos no Nordeste do Brasil: anais. Sobral: EMBRAPA-CNPC: SR-CRSP, 1986. p. 355-368. (EMBRAPA-CNPC. Documentos, 6).$c1986
520 $aAbstract - An experiment of a factorial structure of threee genetic potentials fõr mature size (WMA) (30, 40 and 50kg of body weight) by three genetic potentials for rnilk production (MIILK) (1.125, 1.500, and 1.875kg of milk x ewe x day 1 at the peak day of lactation) by three genetic potentials for ovulation rate (Ova) (1.65, 2.20 and 2.75 ova x o.vulation') in a total of 27 genotypic combinations were simulated. Simulation results showed efficiency of sheep meat production for Northeast Brazil (total weight sold x ton of dry matter consumed hy the flocC 1 x year) increased with increases in genetic potential for ovulation rate and with increases in genetic potential for milk production, but it decreased with increases in genetic potential for inature size. The most efficient genotype was the one wJ.th medium WMA, medium MILK or high OVR, followed closely by the genotypes with medium WMA, low MILK and high OVR, and by low WMA, ruedium MILK and high OVR. High WMA genotyps were not present in the eleven genotype combinations ranked above the base genotype. [Genótipos potenciais para ovinos Morada Nova]. REsumo - Foi conduzido um experimento simulado com desenho em estrutura fatorial com tres potenciais geneticos para tamanho a maturidade (WMA) (30, 40 e 50Kg de peso vivo), tres potenciais geneticos para producao de leite (MILK) (1,125. 1,500 e 1,875Kg de leite X dia -1 X ovelha no pique de lactacao -1) e tres potenciais geneticos para taxa de ovulacao (OVR) (1,65, 2,20 e 2,75 ovulos X ovulacao -1) num total de 27 combinacoes genotipicas. Os resultados da simulacao mostraram que a eficiencia de producao de carne ovina no Nordeste do Brasil (peso total comercializado X materia seca total consumida pelo rebanho -1 X ano -1) aumenta com aumentos no potencial genetico para producao de leite, mas diminui com aumentos no potencial genetico para peso a maturidade. O genotipo mais eficiente foi aquele com WMA medio, MILK medio e alta taxa de ovulacao seguido de perto por genotipos com medio WMA, baixo MILK e alto OVR e por baixo WMA, medio MILK e alto OVR. Genotipos com alto WMA nao apareceram na lista das onze combinacoes genotipicas superiores as genotipo base.
650 $aAnimal breeding
650 $aBrazil
650 $aEwes
650 $aMilk production
650 $aOvulation
650 $aSheep
650 $aWeight
650 $aGenética animal
650 $aGenótipo
650 $aOvelha
650 $aOvino
650 $aOvulação
650 $aPeso
650 $aProdução leiteira
653 $aAnimal genetic
653 $aBrasil
653 $aCeará
653 $aGenetic potential
653 $aPeso a maturidade
653 $aPotencial genético
653 $aRaça Morada Nova
653 $aSimulation
700 1 $aBLACKBURN, H. D.
700 1 $aSANDERS, J. O.
700 1 $aCARTWRIGHT, T. C.
700 1 $aSHELTON, J. M.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
09/11/2020 |
|
Data da última atualização: |
23/11/2020 |
|
Tipo da produção científica: |
Artigo em Anais de Congresso |
|
Autoria: |
COMETTANT-RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. |
|
Afiliação: |
Raúl Comettant-Rabanal, UFRRJ; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. |
|
Título: |
Extruded whole grain flours as ingredient for gluten-free bread: rheological evaluation. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. |
|
ISBN: |
978-65-88243-73-2 |
|
DOI: |
10.29327/cbcp2020.276130 |
|
Idioma: |
Inglês |
|
Notas: |
CBCP; 5 a 9 out. |
|
Conteúdo: |
Whole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads. |
|
Palavras-Chave: |
Dough rheology; Farinograph; Paste viscosity; Thermomechanical process. |
|
Thesagro: |
Produto de Origem Vegetal; Tecnologia de Alimento. |
|
Thesaurus NAL: |
Food technology; Gluten-free foods; Vegetable products. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/217629/1/276130.pdf
|
|
Marc: |
LEADER 01889nam a2200301 a 4500
001 2126389
005 2020-11-23
008 2020 bl uuuu u00u1 u #d
020 $a978-65-88243-73-2
024 7 $a10.29327/cbcp2020.276130$2DOI
100 1 $aCOMETTANT-RABANAL, R.
245 $aExtruded whole grain flours as ingredient for gluten-free bread$brheological evaluation.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.$c2020
500 $aCBCP; 5 a 9 out.
520 $aWhole grain flours of maize, rice and sorghum were processed by thermoplastic extrusion at 25% of moisture and milled into pre-cooked whole grain fine flours. Their pasting and farinograph properties were determined. The modification caused by extrusion was observed through apparent curve viscosity was observed and compared to their raw profile. The farinograph consistency and water absorption (WA) capacity of the extrusion pre-cooked whole grain flours stood out considerably among the farinographic properties, evidencing the development of outstanding viscoelastic properties. The reduction in the dough development time for all extruded flours, meant low processing cost of energy leading to possible adoption as ingredient by bakery industry of gluten free breads.
650 $aFood technology
650 $aGluten-free foods
650 $aVegetable products
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aDough rheology
653 $aFarinograph
653 $aPaste viscosity
653 $aThermomechanical process
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aGERMANI, R.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
