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Registro Completo |
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Biblioteca(s): |
Embrapa Arroz e Feijão; Embrapa Cerrados. |
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Data corrente: |
25/11/2021 |
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Data da última atualização: |
29/11/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
BRUNES, L. C.; BALDI, F.; LOPES, F. B.; LOBO, R. B.; ESPIGOLAN, R.; COSTA, M. F. O. e; STAFUZZA, N. B.; MAGNABOSCO, C. de U. |
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Afiliação: |
LUDMILLA C. BRUNES; FERNANDO BALDI; FERNANDO B. LOPES; RAYSILDO B. LÔBO; RAFAEL ESPIGOLAN; MARCOS FERNANDO OLIVEIRA E COSTA, CNPAF; NEDENIA B. STAFUZZA; CLAUDIO DE ULHOA MAGNABOSCO, CPAC. |
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Título: |
Weighted single-step genome-wide association study and pathway analyses for feed efficiency traits in Nellore cattle. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Animal Breeding and Genetics, v. 138, n. 1, p. 23-44, Jan. 2021. |
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ISSN: |
1439-0388 |
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DOI: |
https://doi.org/10.1111/jbg.12496 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract The aim was to conduct a weighted single-step genome-wide association study to detect genomic regions and putative candidate genes related to residual feed intake, dry matter intake, feed efficiency (FE), feed conversion ratio, residual body weight gain, residual intake and weight gain in Nellore cattle. Several protein-coding genes were identified within the genomic regions that explain more than 0.5% of the ad- ditive genetic variance for these traits. These genes were associated with insulin, leptin, glucose, protein and lipid metabolisms; energy balance; heat and oxidative stress; bile secretion; satiety; feed behaviour; salivation; digestion; and nutrient ab- sorption. Enrichment analysis revealed functional pathways (p-value<.05) such as neuropeptide signalling (GO:0007218), negative regulation of canonical Wingless/ Int-1 (Wnt) signalling (GO:0090090), bitter taste receptor activity (GO:0033038), neuropeptide hormone activity (GO:0005184), bile secretion (bta04976), taste trans- duction (bta0742) and glucagon signalling pathway (bta04922). The identification of these genes, pathways and their respective functions should contribute to a better understanding of the genetic and physiological mechanisms regulating Nellore FE- related traits. |
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Palavras-Chave: |
Etapa única ponderada; Ração residual. |
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Thesagro: |
Gado; Gado Nelore; Ganho de Peso. |
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Thesaurus Nal: |
Body weight; Cattle; Feed intake; Nellore. |
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Categoria do assunto: |
--
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/228117/1/Marcos-Fernando-Weighted-single-step-genome-wiede-association.pdf
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Marc: |
LEADER 02281naa a2200337 a 4500
001 2136743
005 2021-11-29
008 2021 bl uuuu u00u1 u #d
022 $a1439-0388
024 7 $ahttps://doi.org/10.1111/jbg.12496$2DOI
100 1 $aBRUNES, L. C.
245 $aWeighted single-step genome-wide association study and pathway analyses for feed efficiency traits in Nellore cattle.$h[electronic resource]
260 $c2021
520 $aAbstract The aim was to conduct a weighted single-step genome-wide association study to detect genomic regions and putative candidate genes related to residual feed intake, dry matter intake, feed efficiency (FE), feed conversion ratio, residual body weight gain, residual intake and weight gain in Nellore cattle. Several protein-coding genes were identified within the genomic regions that explain more than 0.5% of the ad- ditive genetic variance for these traits. These genes were associated with insulin, leptin, glucose, protein and lipid metabolisms; energy balance; heat and oxidative stress; bile secretion; satiety; feed behaviour; salivation; digestion; and nutrient ab- sorption. Enrichment analysis revealed functional pathways (p-value<.05) such as neuropeptide signalling (GO:0007218), negative regulation of canonical Wingless/ Int-1 (Wnt) signalling (GO:0090090), bitter taste receptor activity (GO:0033038), neuropeptide hormone activity (GO:0005184), bile secretion (bta04976), taste trans- duction (bta0742) and glucagon signalling pathway (bta04922). The identification of these genes, pathways and their respective functions should contribute to a better understanding of the genetic and physiological mechanisms regulating Nellore FE- related traits.
650 $aBody weight
650 $aCattle
650 $aFeed intake
650 $aNellore
650 $aGado
650 $aGado Nelore
650 $aGanho de Peso
653 $aEtapa única ponderada
653 $aRação residual
700 1 $aBALDI, F.
700 1 $aLOPES, F. B.
700 1 $aLOBO, R. B.
700 1 $aESPIGOLAN, R.
700 1 $aCOSTA, M. F. O. e
700 1 $aSTAFUZZA, N. B.
700 1 $aMAGNABOSCO, C. de U.
773 $tJournal of Animal Breeding and Genetics$gv. 138, n. 1, p. 23-44, Jan. 2021.
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
30/01/2015 |
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Data da última atualização: |
05/06/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 4 |
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Autoria: |
LOBO, C. M. de O.; TORREZAN, R.; FURTADO, A. A. L.; ANTONIASSI, R.; FREITAS, D. de G. C.; FREITAS, S. C. de; PENTEADO, A. L.; OLIVEIRA, C. S. de; CONTE JUNIOR, C. A.; MÁRSICO, E. T. |
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Afiliação: |
CÁTIA MARIA DE OLIVEIRA LOBO, UFF; RENATA TORREZAN, CTAA; ANGELA APARECIDA LEMOS FURTADO, CTAA; ROSEMAR ANTONIASSI, CTAA; DANIELA DE GRANDI CASTRO FREITAS, CTAA; SIDINEA CORDEIRO DE FREITAS, CTAA; ANA LUCIA PENTEADO, CTAA; CÁSSIA SOARES DE OLIVEIRA, UFRJ; CARLOS ADAM CONTE JUNIOR, UFF; ELIANE TEIXEIRA MÁRSICO, UFF. |
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Título: |
Development and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Food Science & Nutrition, v. 3, n. 1, p. 10-16, 2014. |
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DOI: |
https://doi-org.ez103.periodicos.capes.gov.br/10.1002/fsn3.183 |
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Idioma: |
Inglês |
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Conteúdo: |
This study developed a technique for the preparation of pate from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pate was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pate is in accordance with legislation for fish products. Cachapinta pate is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pate production is high, and that it can contribute a value-added product to seafood consumption. |
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Palavras-Chave: |
Cachapinta; Cachara; Patê de peixe; Pintado; PUFA; Sensory acceptance. |
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Thesagro: |
Peixe. |
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Thesaurus NAL: |
byproducts; freshwater fish. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/117215/1/fsn3183.pdf
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Marc: |
LEADER 02007naa a2200349 a 4500
001 2007299
005 2020-06-05
008 2014 bl uuuu u00u1 u #d
024 7 $ahttps://doi-org.ez103.periodicos.capes.gov.br/10.1002/fsn3.183$2DOI
100 1 $aLOBO, C. M. de O.
245 $aDevelopment and nutritional and sensory evaluation of cachapinta (Pseudoplatystoma sp) pâté.
260 $c2014
520 $aThis study developed a technique for the preparation of pate from cachapinta (Pseudoplatystoma sp) waste. For this, frozen minced cachapinta fish was crushed in a mini cutter and homogenized with all other ingredients. The prepared pate was stored in seamed and thermally treated cans (volume 170 g). Weight proportions of mean moisture, ash, protein, and lipid contents of the minced fish were 75.49, 1.00, 15.00, and 7.92 (g/100 g), respectively. The formulation of the developed pate is in accordance with legislation for fish products. Cachapinta pate is a product with high content of polyunsaturated fatty acids, low level of trans fat, and good indices of nutritional quality. Tests of sensory acceptance, purchase intent, and sensory attributes (except spreadability) averaged a score above 6.0, indicating acceptability of the product. Our study suggests that the potential of minced cachapinta for pate production is high, and that it can contribute a value-added product to seafood consumption.
650 $abyproducts
650 $afreshwater fish
650 $aPeixe
653 $aCachapinta
653 $aCachara
653 $aPatê de peixe
653 $aPintado
653 $aPUFA
653 $aSensory acceptance
700 1 $aTORREZAN, R.
700 1 $aFURTADO, A. A. L.
700 1 $aANTONIASSI, R.
700 1 $aFREITAS, D. de G. C.
700 1 $aFREITAS, S. C. de
700 1 $aPENTEADO, A. L.
700 1 $aOLIVEIRA, C. S. de
700 1 $aCONTE JUNIOR, C. A.
700 1 $aMÁRSICO, E. T.
773 $tFood Science & Nutrition$gv. 3, n. 1, p. 10-16, 2014.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
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Status |
Fechar
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