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 | Acesso ao texto completo restrito à biblioteca da Embrapa Gado de Leite. Para informações adicionais entre em contato com cnpgl.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Leite. |
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Data corrente: |
13/12/2018 |
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Data da última atualização: |
24/01/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ROCHA, G. M. F.; COBUCI, J. A.; COSTA, C. N.; ABREU, L. R. A.; MOTA, L. F. M.; PIRES, A. V.; VILLELA, S. D. J.; MARTINS, P. G. M. A. |
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Afiliação: |
Graziela M. F. Rocha, Federal University of Jequitinhonha and Mucuri Valleys; Jaime A. Cobuci, UFRGS; CLAUDIO NAPOLIS COSTA, CNPGL; Luíza R. A. Abreu, Federal University of Jequitinhonha and Mucuri Valleys; Lúcio F. M. Mota, Federal University of Jequitinhonha and Mucuri Valleys; Aldrin V. Pires, Federal University of Jequitinhonha and Mucuri Valleys; Severino D. J. Villela, Federal University of Jequitinhonha and Mucuri Valleys; Paulo G. M. A. Martins, Federal University of Jequitinhonha and Mucuri Valleys. |
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Título: |
Genetic association between stayability, and productive and reproductive traits in Holstein cows. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Animal Production Science, v. 58, n. 10, p. 1788-1793, 2017. |
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DOI: |
10.1071/AN16563 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract The objective was to estimate the genetic parameters for the cow?s ability to stay in the herd (stayability) until 48 and 54 months of age (STAY48 and STAY54) and up to 36 and 48 months after the first calving (STAY36ac and STAY48ac), and their associations with 305-day milk production (MP305) in the first lactation, age at first calving and first calving interval, from the first three lactations of cows reared in Brazil and born between 1987 and 2006. The covariance components were estimated by bivariate analyses, using the Bayesian approach. The a posteriori distributions of the components of interest were obtained with the Gibbs sampler. Fixed effect of contemporary group, additive and residual random genetic effect, and age of dam as covariate (linear and quadratic) were included in the analyses. Low heritability values were obtained for most traits, except for STAY48ac and MP305. Genetic correlation estimates between age at first calving and stayability traits were high and positive, except for STAY48ac. In addition, we detected genetic correlations between MP305 and STAY36ac and STAY48ac. In conclusion, we can infer that genetic correlations between MP305, and STAY36ac and STAY48ac indicate that the current focus on selection of animals for improved milk production in the first lactation can lead to genetic gains on longevity, although not expressive. |
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Palavras-Chave: |
Age at first calving. |
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Thesaurus Nal: |
Dairy cattle; Genetic correlation; Longevity. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02181naa a2200265 a 4500
001 2101402
005 2023-01-24
008 2017 bl uuuu u00u1 u #d
024 7 $a10.1071/AN16563$2DOI
100 1 $aROCHA, G. M. F.
245 $aGenetic association between stayability, and productive and reproductive traits in Holstein cows.$h[electronic resource]
260 $c2017
520 $aAbstract The objective was to estimate the genetic parameters for the cow?s ability to stay in the herd (stayability) until 48 and 54 months of age (STAY48 and STAY54) and up to 36 and 48 months after the first calving (STAY36ac and STAY48ac), and their associations with 305-day milk production (MP305) in the first lactation, age at first calving and first calving interval, from the first three lactations of cows reared in Brazil and born between 1987 and 2006. The covariance components were estimated by bivariate analyses, using the Bayesian approach. The a posteriori distributions of the components of interest were obtained with the Gibbs sampler. Fixed effect of contemporary group, additive and residual random genetic effect, and age of dam as covariate (linear and quadratic) were included in the analyses. Low heritability values were obtained for most traits, except for STAY48ac and MP305. Genetic correlation estimates between age at first calving and stayability traits were high and positive, except for STAY48ac. In addition, we detected genetic correlations between MP305 and STAY36ac and STAY48ac. In conclusion, we can infer that genetic correlations between MP305, and STAY36ac and STAY48ac indicate that the current focus on selection of animals for improved milk production in the first lactation can lead to genetic gains on longevity, although not expressive.
650 $aDairy cattle
650 $aGenetic correlation
650 $aLongevity
653 $aAge at first calving
700 1 $aCOBUCI, J. A.
700 1 $aCOSTA, C. N.
700 1 $aABREU, L. R. A.
700 1 $aMOTA, L. F. M.
700 1 $aPIRES, A. V.
700 1 $aVILLELA, S. D. J.
700 1 $aMARTINS, P. G. M. A.
773 $tAnimal Production Science$gv. 58, n. 10, p. 1788-1793, 2017.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Biblioteca |
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Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
25/02/2010 |
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Data da última atualização: |
17/05/2022 |
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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: |
SLONGO, A. P.; ROSENTHAL, A.; CAMARGO, L. M. Q.; DELIZA, R.; MATHIAS, S. P.; ARAGÃO, G. M. F. de. |
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Afiliação: |
ADRIANA PAULA SLONGO, UFSC; AMAURI ROSENTHAL, CTAA; LOURDES MARIA QUARESMA CAMARGO, FAPERJ; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; GLÁUCIA MARIA FALCÃO DE ARAGÃO, UFSC. |
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Título: |
Modeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure. |
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Ano de publicação: |
2009 |
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Fonte/Imprenta: |
LWT: Food Science and Technology, Maryland Heights, v. 42, n. 1, p. 303-306, 2009. |
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DOI: |
10.1016/j.lwt.2008.06.010 |
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Idioma: |
Inglês |
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Conteúdo: |
The main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste, texture, color and vitamin content. This work studied the influence of pressure level and holding time on the lactic acid bacterial growth in vacuum-packaged sliced ham. Modified Gompertz and Logistic models were used to fit experimental data obtained from post-treatment microbial counts carried out along the product storage. Samples of sliced vacuum-packaged ham treated by HHP and control samples (non-treated) were stored at 8 °C until the microorganism population reached 107 CFU/g. An experimental planning 22 with triplicate at the central point was designed to determine the influence of pressure level (200, 300, and 400 MPa) and holding time (5, 10, and 15 min) on the product shelf-life. The results have shown that the pressure intensity and the holding time significantly influenced microbial population over the product storage. Shelf-life of ham treated at 400 MPa for 15 min was extended from 19 (control samples) to 85 days. |
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Palavras-Chave: |
Alta pressão hidrostática; Bactéria ácido-láctica; High hydrostatic pressure; Vida-de-prateleira. |
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Thesagro: |
Presunto. |
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Thesaurus NAL: |
Ham; High pressure treatment; Lactic acid bacteria; Predictive microbiology; Shelf life. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/658921/1/1-s2.0-S0023643808001515-main.pdf
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Marc: |
LEADER 02204naa a2200313 a 4500
001 1658921
005 2022-05-17
008 2009 bl uuuu u00u1 u #d
024 7 $a10.1016/j.lwt.2008.06.010$2DOI
100 1 $aSLONGO, A. P.
245 $aModeling the growth of lactic acid bacteria in sliced ham processed by high hydrostatic pressure.
260 $c2009
520 $aThe main responsible for the spoilage of cooked cured meat products stored under refrigerated and anaerobic conditions are lactic acid bacteria. The application of high hydrostatic pressure (HHP) reduces the lactic acid bacterial growth extending the product shelf-life and preserving natural taste, texture, color and vitamin content. This work studied the influence of pressure level and holding time on the lactic acid bacterial growth in vacuum-packaged sliced ham. Modified Gompertz and Logistic models were used to fit experimental data obtained from post-treatment microbial counts carried out along the product storage. Samples of sliced vacuum-packaged ham treated by HHP and control samples (non-treated) were stored at 8 °C until the microorganism population reached 107 CFU/g. An experimental planning 22 with triplicate at the central point was designed to determine the influence of pressure level (200, 300, and 400 MPa) and holding time (5, 10, and 15 min) on the product shelf-life. The results have shown that the pressure intensity and the holding time significantly influenced microbial population over the product storage. Shelf-life of ham treated at 400 MPa for 15 min was extended from 19 (control samples) to 85 days.
650 $aHam
650 $aHigh pressure treatment
650 $aLactic acid bacteria
650 $aPredictive microbiology
650 $aShelf life
650 $aPresunto
653 $aAlta pressão hidrostática
653 $aBactéria ácido-láctica
653 $aHigh hydrostatic pressure
653 $aVida-de-prateleira
700 1 $aROSENTHAL, A.
700 1 $aCAMARGO, L. M. Q.
700 1 $aDELIZA, R.
700 1 $aMATHIAS, S. P.
700 1 $aARAGÃO, G. M. F. de
773 $tLWT: Food Science and Technology, Maryland Heights$gv. 42, n. 1, p. 303-306, 2009.
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Embrapa Agroindústria de Alimentos (CTAA) |
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