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Registro Completo |
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Biblioteca(s): |
Embrapa Amazônia Oriental; Embrapa Unidades Centrais. |
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Data corrente: |
16/08/2001 |
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Data da última atualização: |
27/09/2004 |
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Autoria: |
SILVA, M. C. da; QUEIROZ, W. T. de; LAU, H. D.; VALE, W. G. |
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Título: |
Colostrum and Serum Protein Levels in Water Buffaloes. |
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Ano de publicação: |
1993 |
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Fonte/Imprenta: |
Pesquisa Agropecuaria Brasileira, Brasilia, v.28, n.6, p.751-757,jun.1993 |
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Idioma: |
Inglês |
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Conteúdo: |
Blood serum samples and colostrum of 17 Murrah water buffalo cows (Bubalus bubalis) were examined at birth as well as their offspring before the ingestion of colostrum at 1, 3, 6, 12, 24, 48, 72 and 96 hours after birth to determine the failure in the passive transfer of an-tibodies. The parameters studied included the total protein (TP), albumin (ALB), alphaglobulin (a GLO), beta-globulin (b GLO) and gamma-globulin (g GLO) concentration in the serum and colostrum through refractometry and biuret method and protein fractions, separated by electro-phoresis. At birth the calves presented a hypogammaglobulinemia or agammaglobulinemia followed by a considerable increase in the serum levels of TP and g GLO from birth until 96 hours after birth (r=0.9278). However by electrophoresis it could be detected six hours after co-lostrum ingestion and antibody levels thus being comparable to those in the adult animals, 3.06 g/100 ml. Calves which had suckled showing values up to 0.71 g/ml suggest a failure in the pas-sive transfer, g GLO values between 0.85 and 1.71 g/100 ml suggest a partial failure and levels above 3.06 g/100 ml indicate an appropriate transfer of antibodies present in the colostrum, a si-tuation of extreme importance for the survival of the newborn calf due to the high content (approximately 82%) of g GLO. |
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Palavras-Chave: |
domestic buffalo; gammaglobulins; Immunological status. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/AI-SEDE/20530/1/pab12_jun_93.pdf
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Marc: |
LEADER 01876naa a2200193 a 4500
001 1105436
005 2004-09-27
008 1993 bl uuuu u00u1 u #d
100 1 $aSILVA, M. C. da
245 $aColostrum and Serum Protein Levels in Water Buffaloes.
260 $c1993
520 $aBlood serum samples and colostrum of 17 Murrah water buffalo cows (Bubalus bubalis) were examined at birth as well as their offspring before the ingestion of colostrum at 1, 3, 6, 12, 24, 48, 72 and 96 hours after birth to determine the failure in the passive transfer of an-tibodies. The parameters studied included the total protein (TP), albumin (ALB), alphaglobulin (a GLO), beta-globulin (b GLO) and gamma-globulin (g GLO) concentration in the serum and colostrum through refractometry and biuret method and protein fractions, separated by electro-phoresis. At birth the calves presented a hypogammaglobulinemia or agammaglobulinemia followed by a considerable increase in the serum levels of TP and g GLO from birth until 96 hours after birth (r=0.9278). However by electrophoresis it could be detected six hours after co-lostrum ingestion and antibody levels thus being comparable to those in the adult animals, 3.06 g/100 ml. Calves which had suckled showing values up to 0.71 g/ml suggest a failure in the pas-sive transfer, g GLO values between 0.85 and 1.71 g/100 ml suggest a partial failure and levels above 3.06 g/100 ml indicate an appropriate transfer of antibodies present in the colostrum, a si-tuation of extreme importance for the survival of the newborn calf due to the high content (approximately 82%) of g GLO.
653 $adomestic buffalo
653 $agammaglobulins
653 $aImmunological status
700 1 $aQUEIROZ, W. T. de
700 1 $aLAU, H. D.
700 1 $aVALE, W. G.
773 $tPesquisa Agropecuaria Brasileira, Brasilia$gv.28, n.6, p.751-757,jun.1993
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Registro original: |
Embrapa Unidades Centrais (AI-SEDE) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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Data corrente: |
26/04/2018 |
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Data da última atualização: |
08/03/2024 |
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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: |
DIAS-MARTINS, A. M.; PESSANHA, K. L. F.; PACHECO, S.; RODRIGUES, J. A. S.; CARVALHO, C. W. P. de. |
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Afiliação: |
AMANDA M. DIAS-MARTINS, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; KÊNIA LETÍCIA F. PESSANHA, UNIVERSIDADE FEDERAL RURAL DO RIO DE JANEIRO; SIDNEY PACHECO, CTAA; JOSE AVELINO SANTOS RODRIGUES, CNPMS; CARLOS WANDERLEI PILER DE CARVALHO, CTAA. |
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Título: |
Potential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil: Food security, processing, health benefits and nutritional products. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Food Research International, v. 109, p. 175-186, July 2018. |
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DOI: |
https://doi.org/10.1016/j.foodres.2018.04.023 |
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Idioma: |
Inglês |
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Conteúdo: |
Climate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50?years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids (leucine, isoleucine and lysine) than other traditional cereals, such as wheat and rye. In addition, the crop is low cost and less susceptible to contamination by aflatoxins compared to corn, for example. Most grains, including pearl millet, can be milled, decorticated, germinated, fermented, cooked and extruded to obtain products such as flours, biscuits, snacks, pasta and non-dairy probiotic beverages. Pearl millet also has functional properties; it has a low glycemic index and therefore it can be used as an alternative food for weight control and to reduce the risk of chronic diseases, such as diabetes. Thus, this review intends to show the potential of pearl millet as an alternative food security crop, particularly in countries, like Brazil, where it is not commonly consumed. Also this review presents different processes and products that have been already reported in the literature in order to introduce the great potential of this important small grain to producers and consumers. MenosClimate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50?years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids (leucine, isoleucine and lysine) than other traditional cereals, such as wheat and rye. In addition, the crop is low cost and less susceptible to contamination by aflatoxins compared to corn, for example. Most grains, including pearl millet, can be milled, decorticated, germinated, fermented, cooked and extruded to obtain products such as flours, biscuits, snacks, pasta and non-dairy probiotic beverages. Pearl millet also has functional properties; it has a low glycemic index and therefore it can be used as an alternative food for weight control and to r... Mostrar Tudo |
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Palavras-Chave: |
Alimento funcional; Livre de glúten. |
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Thesagro: |
Alimento; Cereal; Farinha; Grão; Produto de Origem Vegetal; Tecnologia de Alimento. |
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Thesaurus NAL: |
Flour; Food technology; Functional foods; Gluten-free foods; Grains; Vegetable products; Whole grain foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1090911/1/Potential-use-of-pearl-millet.pdf
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/176567/1/Potential-use.pdf
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Marc: |
LEADER 03052naa a2200361 a 4500
001 2090911
005 2024-03-08
008 2018 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2018.04.023$2DOI
100 1 $aDIAS-MARTINS, A. M.
245 $aPotential use of pearl millet (Pennisetum glaucum (L.) R. Br.) in Brazil$bFood security, processing, health benefits and nutritional products.$h[electronic resource]
260 $c2018
520 $aClimate change can cause an increase in arid soils, warmer weather, and reduce water availability, which in turn can directly affect food security. This increases food prices and reduces the availability of food. Therefore, knowledge concerning the nutritional and technological potential of non-traditional crops and their resistance to heat and drought is very interesting. Pearl millet is known to produce small nutritious cereal grains, which can endure both heat and dry conditions, and is one of the basic cereals of several African and Asian countries. Although this species has been cultivated in Brazil for at least 50?years it is only used as a cover crop and animal feed, but not for human consumption. Nonetheless, pearl millet grains have a high potential as food for humans because they are gluten-free, higher in dietary fiber content than rice, similar in lipid content to maize and higher content of essential amino acids (leucine, isoleucine and lysine) than other traditional cereals, such as wheat and rye. In addition, the crop is low cost and less susceptible to contamination by aflatoxins compared to corn, for example. Most grains, including pearl millet, can be milled, decorticated, germinated, fermented, cooked and extruded to obtain products such as flours, biscuits, snacks, pasta and non-dairy probiotic beverages. Pearl millet also has functional properties; it has a low glycemic index and therefore it can be used as an alternative food for weight control and to reduce the risk of chronic diseases, such as diabetes. Thus, this review intends to show the potential of pearl millet as an alternative food security crop, particularly in countries, like Brazil, where it is not commonly consumed. Also this review presents different processes and products that have been already reported in the literature in order to introduce the great potential of this important small grain to producers and consumers.
650 $aFlour
650 $aFood technology
650 $aFunctional foods
650 $aGluten-free foods
650 $aGrains
650 $aVegetable products
650 $aWhole grain foods
650 $aAlimento
650 $aCereal
650 $aFarinha
650 $aGrão
650 $aProduto de Origem Vegetal
650 $aTecnologia de Alimento
653 $aAlimento funcional
653 $aLivre de glúten
700 1 $aPESSANHA, K. L. F.
700 1 $aPACHECO, S.
700 1 $aRODRIGUES, J. A. S.
700 1 $aCARVALHO, C. W. P. de
773 $tFood Research International$gv. 109, p. 175-186, July 2018.
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Embrapa Agroindústria de Alimentos (CTAA) |
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