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Registro Completo |
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
19/05/2017 |
Data da última atualização: |
19/05/2017 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
OLIVEIRA, P. A. V. de; BELLI FILHO, P.; COLDEBELLA, A.; TAVARES, J. M. R.; ROBIN, P. |
Afiliação: |
PAULO ARMANDO VICTORIA DE OLIVEIRA, CNPSA; PAULO BELLI FILHO, UFSC; ARLEI COLDEBELLA, CNPSA; JORGE MANUEL RODRIGUES TAVARES, UFSC; PAUL ROBIN, INRA. |
Título: |
Modélisation du volume et de la composition du lisier des porcelets en post-sevrage au Brésil. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
In: 49 ÈMES JOURNÉES DE LA RECHERCHE PORCINE, 49., 2017, Paris. Association Française de Zootechnie: INRA: IFIP, 2017. p. 251-256. |
Idioma: |
Francês |
Conteúdo: |
Nous avons développé un modèle de prédiction du volume et de la composition du lisier produit par les porcelets en post-sevrage, à partir des articles publiés dans la littérature. Ce modèle a été validé au cours d'une expérience conduite dans le sud du Brésil, pendant 14 mois, dans 4 fermes commerciales de production de porcelets (7 et 25 kg de poids vif). On considère les flux générés depuis l'entrée des aliments et de l?eau jusqu'à la sortie des effluents. Le modèle calcule la teneur des effluents en matière sèche, en azote et en phosphore en prenant en compte les effets de la gestion des animaux (effectifs, performances), de celle de l'alimentation (quantité et composition des aliments, abreuvement) et de celle du bâtiment (température ambiante, ventilation, évacuation des effluents, lavage). Le modèle a été validé à partir de 16 lots de porcelets en post-sevrage. Deux saisons (froide et chaude) avec un effectif total de 26.695 porcelets ont été étudiées. Le modèle s'est avéré fiable et robuste pour la prédiction du volume d?effluent produit (R2 = 0,93), sa composition en azote (R2 = 0,69) et en phosphore (R2 = 0,67). Le modèle ainsi adapté est utilisable en conditions réelles de production porcine dans le sud du Brésil. A model to predict the volume and composition of the manure produced in commercial farms of weaned piglets was developed from articles published in the literature. The model was then validated in an experiment conducted over 14 months in 4 commercial farms (7 to 25 kg live weight of piglets) in southern Brazil. The fluxes of water and feed consumed by the animals were used as model inputs, and the manure produced was predicted. The dry matter, nitrogen and phosphorus contents were predicted by the model considering the effects of animal management (herd size and animal performance), feed and water management (quantity and composition of feed, water use) and housing conditions (room temperature, ventilation, manure disposal, cleaning facilities). The model was validated using the results of 16 batches of weaned piglets. Two periods of time (cold and warm periods), with a total of 26,695 piglets were monitored. The model proved to be robust and reliable to predict the volume of manure produced (R2 = 0.93) as well as its content in nitrogen (R2 = 0.69) and phosphorus (R2 = 0.67). The model can be used in commercial farms in southern Brazil. MenosNous avons développé un modèle de prédiction du volume et de la composition du lisier produit par les porcelets en post-sevrage, à partir des articles publiés dans la littérature. Ce modèle a été validé au cours d'une expérience conduite dans le sud du Brésil, pendant 14 mois, dans 4 fermes commerciales de production de porcelets (7 et 25 kg de poids vif). On considère les flux générés depuis l'entrée des aliments et de l?eau jusqu'à la sortie des effluents. Le modèle calcule la teneur des effluents en matière sèche, en azote et en phosphore en prenant en compte les effets de la gestion des animaux (effectifs, performances), de celle de l'alimentation (quantité et composition des aliments, abreuvement) et de celle du bâtiment (température ambiante, ventilation, évacuation des effluents, lavage). Le modèle a été validé à partir de 16 lots de porcelets en post-sevrage. Deux saisons (froide et chaude) avec un effectif total de 26.695 porcelets ont été étudiées. Le modèle s'est avéré fiable et robuste pour la prédiction du volume d?effluent produit (R2 = 0,93), sa composition en azote (R2 = 0,69) et en phosphore (R2 = 0,67). Le modèle ainsi adapté est utilisable en conditions réelles de production porcine dans le sud du Brésil. A model to predict the volume and composition of the manure produced in commercial farms of weaned piglets was developed from articles published in the literature. The model was then validated in an experiment conducted over 14 months in 4 commercial farm... Mostrar Tudo |
Thesagro: |
Agricultura sustentável; Dejeto; Desmama; Leitão; Manejo; Meio ambiente; Suíno. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/160062/1/final8438.pdf
|
Marc: |
LEADER 03222nam a2200241 a 4500 001 2069788 005 2017-05-19 008 2017 bl uuuu u00u1 u #d 100 1 $aOLIVEIRA, P. A. V. de 245 $aModélisation du volume et de la composition du lisier des porcelets en post-sevrage au Brésil.$h[electronic resource] 260 $aIn: 49 ÈMES JOURNÉES DE LA RECHERCHE PORCINE, 49., 2017, Paris. Association Française de Zootechnie: INRA: IFIP, 2017. p. 251-256.$c2017 520 $aNous avons développé un modèle de prédiction du volume et de la composition du lisier produit par les porcelets en post-sevrage, à partir des articles publiés dans la littérature. Ce modèle a été validé au cours d'une expérience conduite dans le sud du Brésil, pendant 14 mois, dans 4 fermes commerciales de production de porcelets (7 et 25 kg de poids vif). On considère les flux générés depuis l'entrée des aliments et de l?eau jusqu'à la sortie des effluents. Le modèle calcule la teneur des effluents en matière sèche, en azote et en phosphore en prenant en compte les effets de la gestion des animaux (effectifs, performances), de celle de l'alimentation (quantité et composition des aliments, abreuvement) et de celle du bâtiment (température ambiante, ventilation, évacuation des effluents, lavage). Le modèle a été validé à partir de 16 lots de porcelets en post-sevrage. Deux saisons (froide et chaude) avec un effectif total de 26.695 porcelets ont été étudiées. Le modèle s'est avéré fiable et robuste pour la prédiction du volume d?effluent produit (R2 = 0,93), sa composition en azote (R2 = 0,69) et en phosphore (R2 = 0,67). Le modèle ainsi adapté est utilisable en conditions réelles de production porcine dans le sud du Brésil. A model to predict the volume and composition of the manure produced in commercial farms of weaned piglets was developed from articles published in the literature. The model was then validated in an experiment conducted over 14 months in 4 commercial farms (7 to 25 kg live weight of piglets) in southern Brazil. The fluxes of water and feed consumed by the animals were used as model inputs, and the manure produced was predicted. The dry matter, nitrogen and phosphorus contents were predicted by the model considering the effects of animal management (herd size and animal performance), feed and water management (quantity and composition of feed, water use) and housing conditions (room temperature, ventilation, manure disposal, cleaning facilities). The model was validated using the results of 16 batches of weaned piglets. Two periods of time (cold and warm periods), with a total of 26,695 piglets were monitored. The model proved to be robust and reliable to predict the volume of manure produced (R2 = 0.93) as well as its content in nitrogen (R2 = 0.69) and phosphorus (R2 = 0.67). The model can be used in commercial farms in southern Brazil. 650 $aAgricultura sustentável 650 $aDejeto 650 $aDesmama 650 $aLeitão 650 $aManejo 650 $aMeio ambiente 650 $aSuíno 700 1 $aBELLI FILHO, P. 700 1 $aCOLDEBELLA, A. 700 1 $aTAVARES, J. M. R. 700 1 $aROBIN, P.
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Registro original: |
Embrapa Suínos e Aves (CNPSA) |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
Data corrente: |
14/01/2021 |
Data da última atualização: |
14/01/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
QUEIROZ, V. A. V.; CORREIA, V. T. da V.; MENEZES, C. B. de; MIGUEL, R. de A.; CONCEIÇÃO, R. R. P. da; PAIVA, C. L.; FIGUEIREDO, J. E. F. |
Afiliação: |
VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Vinícius Tadeu da Veiga Correia, Universidade Federal de Minas Gerais; CICERO BESERRA DE MENEZES, CNPMS; RAFAEL DE ARAUJO MIGUEL, CNPMS; Renata Regina Pereira da Conceição, Univerisdade Federal de Minas Gerais; Caroline Liboreiro Paiva, Universidade Federal de Minas Gerais; JOSE EDSON FONTES FIGUEIREDO, CNPMS. |
Título: |
Retention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Pesquisa Agropecuária Brasileira, v. 55, e02288, 2020. |
DOI: |
10.1590/S1678-3921.pab2020.v55.02288 |
Idioma: |
Inglês |
Conteúdo: |
The objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros. MenosThe objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free ch... Mostrar Tudo |
Palavras-Chave: |
Alimentos sem glúten; Churro; Composto bioativo. |
Thesagro: |
Farinha; Sorghum Bicolor; Sorgo; Tanino. |
Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/220299/1/Retention-phenolic.pdf
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Marc: |
LEADER 02395naa a2200289 a 4500 001 2129333 005 2021-01-14 008 2020 bl uuuu u00u1 u #d 024 7 $a10.1590/S1678-3921.pab2020.v55.02288$2DOI 100 1 $aQUEIROZ, V. A. V. 245 $aRetention of phenolic compounds and acceptability of gluten-free churros made with tannin or tannin-free sorghum flour.$h[electronic resource] 260 $c2020 520 $aThe objective of this work was to evaluate the acceptability of gluten-free churros made either with tannin or tannin-free sorghum flour, as well as the retention of their phenolic compounds and antioxidant capacity retention after cooking and frying. The churros were developed by replacing wheat flour with sorghum flour from the sorghum cultivars BRS 305 with tannin (T-churro) or BRS 501 tannin free (TF-churro). The content of phenolic compounds and antioxidant activity were evaluated before and after the thermal processing. Both products had a high acceptability (84.5?95.5%) for all evaluated sensory attributes, and no difference was observed for color, aroma, and flavor. However, the T-churro showed a higher acceptance for texture, overall acceptability, and purchase intention. The churros had a similar proximate composition for fiber content. The phenol content was about three times and antioxidant activity about 20 times higher for T-churro than for TFchurro. Although subjected to two types of processing (cooking and frying), the fried and ready-to-eat T-churro retained more than 50% of anthocyanins, phenols, and antioxidant activity. The TF-churro product showed a retention of these compounds above 70, 40, and 65%, respectively. The tannin content of 'BRS 305' sorghum increases its functional potential and does not negatively affect the acceptability of the churros. Sorghum either with or without tannins has the potential to be used for the production of gluten-free churros. 650 $aFarinha 650 $aSorghum Bicolor 650 $aSorgo 650 $aTanino 653 $aAlimentos sem glúten 653 $aChurro 653 $aComposto bioativo 700 1 $aCORREIA, V. T. da V. 700 1 $aMENEZES, C. B. de 700 1 $aMIGUEL, R. de A. 700 1 $aCONCEIÇÃO, R. R. P. da 700 1 $aPAIVA, C. L. 700 1 $aFIGUEIREDO, J. E. F. 773 $tPesquisa Agropecuária Brasileira$gv. 55, e02288, 2020.
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