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Registro Completo |
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Biblioteca(s): |
Embrapa Gado de Corte. |
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Data corrente: |
22/02/2018 |
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Data da última atualização: |
22/02/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MARTUSCELLO, J. A.; BRAZ, T. G. dos S.; JANK, L.; CUNHA, D. de N. F. V. da; SOUZA, M. W. M.; BRITO, G. F. de; OLIVEIRA, L. P. de. |
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Afiliação: |
Janaina Azevedo Martuscello, Universidade Federal de São João Del Rei; Thiago Gomes dos Santos Braz, Universidade Federal de Viçosa; LIANA JANK, CNPGC; Daniel de Noronha Figueiredo Vieira da Cunha, Universidade Federal de São João Del Rei; Madson Williame Melo Souza, Universidade Federal de Viçosa; Gerlane Ferreira de Brito, Universidade Federal de Alagoas; Leandro Pereira de Oliveira, Universidade Federal de Alagoas. |
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Título: |
Repeatability of agronomic characters in Brachiaria brizantha cultivars. |
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Ano de publicação: |
2013 |
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Fonte/Imprenta: |
Revista Brasileira de Zootecnia, v. 42, n. 1, p. 30-35, 2013 |
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Idioma: |
Inglês |
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Conteúdo: |
This experiment was carried out with the objectives of determining repeatability coefficients, the number of harvests necessary to increase accuracy and the genotypic stability of yield characteristics in Brachiaria brizantha cultivars in the northeast region of Brazil in the period from July 2009 to March 2011. The experimental design used was completely randomized with three treatments (Brachiaria brizantha var. Marandu, Xaraés and Piatã) and three replications. Each plot was harvested seven times: five in the rainy season and two in the dry season. Immediately after each harvest, the forage was weighed and dried to obtain total, stem, leaf and dead dry matter yields. For the estimation of the repeatability coefficient, analysis of variance, principal components (correlation and covariance matrices) and structural analyses were used. The repeatability coefficients (r) obtained by the different methods, for all characteristics evaluated, varied from 0.009 to 0.837. The estimates of the repeatability coefficients obtained for all characteristics evaluated by the method of analyses of variance were almost always lower than those obtained by the other methods. By the principal components method (based on the covariance matrix), the estimates were always higher than those from other methods. Considering that levels of 80 or 90% confidence are satisfactory in the evaluation of the relative superiority of the cultivars for all the evaluated characteristics, with the exception of dead matter yield, the seven harvests are sufficient for the choice of the best cultivar to be used in the northeast region of Brazil. MenosThis experiment was carried out with the objectives of determining repeatability coefficients, the number of harvests necessary to increase accuracy and the genotypic stability of yield characteristics in Brachiaria brizantha cultivars in the northeast region of Brazil in the period from July 2009 to March 2011. The experimental design used was completely randomized with three treatments (Brachiaria brizantha var. Marandu, Xaraés and Piatã) and three replications. Each plot was harvested seven times: five in the rainy season and two in the dry season. Immediately after each harvest, the forage was weighed and dried to obtain total, stem, leaf and dead dry matter yields. For the estimation of the repeatability coefficient, analysis of variance, principal components (correlation and covariance matrices) and structural analyses were used. The repeatability coefficients (r) obtained by the different methods, for all characteristics evaluated, varied from 0.009 to 0.837. The estimates of the repeatability coefficients obtained for all characteristics evaluated by the method of analyses of variance were almost always lower than those obtained by the other methods. By the principal components method (based on the covariance matrix), the estimates were always higher than those from other methods. Considering that levels of 80 or 90% confidence are satisfactory in the evaluation of the relative superiority of the cultivars for all the evaluated characteristics, with the exception of ... Mostrar Tudo |
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Palavras-Chave: |
Criação forrageira; Forage breeding; Produção forrageira; Selection. |
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Thesagro: |
Forragem; Materia seca; Seleção. |
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Thesaurus Nal: |
Forage production. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/172994/1/46-Repeatability-of-agronomic-characters-in-Brachiaria-brizantha-cultivars-2013.pdf
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Marc: |
LEADER 02466naa a2200289 a 4500
001 2088045
005 2018-02-22
008 2013 bl uuuu u00u1 u #d
100 1 $aMARTUSCELLO, J. A.
245 $aRepeatability of agronomic characters in Brachiaria brizantha cultivars.$h[electronic resource]
260 $c2013
520 $aThis experiment was carried out with the objectives of determining repeatability coefficients, the number of harvests necessary to increase accuracy and the genotypic stability of yield characteristics in Brachiaria brizantha cultivars in the northeast region of Brazil in the period from July 2009 to March 2011. The experimental design used was completely randomized with three treatments (Brachiaria brizantha var. Marandu, Xaraés and Piatã) and three replications. Each plot was harvested seven times: five in the rainy season and two in the dry season. Immediately after each harvest, the forage was weighed and dried to obtain total, stem, leaf and dead dry matter yields. For the estimation of the repeatability coefficient, analysis of variance, principal components (correlation and covariance matrices) and structural analyses were used. The repeatability coefficients (r) obtained by the different methods, for all characteristics evaluated, varied from 0.009 to 0.837. The estimates of the repeatability coefficients obtained for all characteristics evaluated by the method of analyses of variance were almost always lower than those obtained by the other methods. By the principal components method (based on the covariance matrix), the estimates were always higher than those from other methods. Considering that levels of 80 or 90% confidence are satisfactory in the evaluation of the relative superiority of the cultivars for all the evaluated characteristics, with the exception of dead matter yield, the seven harvests are sufficient for the choice of the best cultivar to be used in the northeast region of Brazil.
650 $aForage production
650 $aForragem
650 $aMateria seca
650 $aSeleção
653 $aCriação forrageira
653 $aForage breeding
653 $aProdução forrageira
653 $aSelection
700 1 $aBRAZ, T. G. dos S.
700 1 $aJANK, L.
700 1 $aCUNHA, D. de N. F. V. da
700 1 $aSOUZA, M. W. M.
700 1 $aBRITO, G. F. de
700 1 $aOLIVEIRA, L. P. de
773 $tRevista Brasileira de Zootecnia$gv. 42, n. 1, p. 30-35, 2013
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Registro original: |
Embrapa Gado de Corte (CNPGC) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
11/04/2018 |
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Data da última atualização: |
08/02/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
GOMES, I. A.; GOMES, F. dos S.; FREITAS-SILVA, O.; SILVA, J. P. L. da. |
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Afiliação: |
Izabela Alves Gomes, UNIRIO; FLAVIA DOS SANTOS GOMES, CTAA; OTNIEL FREITAS SILVA, CTAA; JANINE PASSOS LIMA DA SILVA, CTAA. |
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Título: |
Ingredients of mayonnaise: Future perspectives focusing on essential oils to reduce oxidation and microbial counts. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Archivos Latinoamericanos de Nutrición, v. 67, n. 3, p. 187-199, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Low-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which results in deterioration of the product and forms undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors that affect and can prevent lipid oxidation and microbial growth is essential to improve the product’s lifetime. This review presents information on the factors that influence lipid oxidation and can accelerate the proliferation of microorganisms. Monitoring these possible factors can reduce the induction period that accelerates rancidity and ensure microbiological safety of the product, possibly increasing shelf life. The most effective means to slow lipid oxidation in mayonnaise and ensure its safety is the use of antioxidants and antimicrobials. Currently, several synthetic additives are being replaced by natural products such as essential oils. Therefore, to provide a better base for the food industry, an effective antioxidant and antimicrobial system mustbe designed for mayonnaise. Ingredientes para maionese: perspectiva do uso de óleos essenciais para redução da oxidação e da contaminação microbiana. A maionese de baixa acidez é um produto similar a maionese caseira, produzida com ovo in natura é um produto rico em óleo, susceptível à oxidação lipídica e contaminação microbiana por Salmonella Enteritidis, o que resulta em deterioração do produto e a formação de componentes indesejáveis, tais como os radicais livres e aldeídos reativos. Uma melhor compreensão dos fatores que afetam e que podem prevenir a oxidação de lipídios e multiplicação microbiana é essencial para melhorar o tempo de vida do produto. Esta revisão apresenta o conhecimento dos fatores que influenciam a oxidação lipídica e que podem acelerar a multiplicação de microrganismos. O acompanhamento destes fatores possíveis pode reduzir o período de indução que aceleram o ranço e garantir a segurança microbiológica do produto o que poderia aumentar o tempo de prateleira da maionese. Os meios mais eficazes para retardar a oxidação lipídica na maionese e garantir a sua segurança é a utilização de antioxidantes e antimicrobianos. Atualmente, diversos aditivos sintéticos estão sendo substituídos por produtos naturais, como os óleos essenciais. Portanto, para proporcionar uma melhor base para a indústria alimentar um sistema antioxidante e antimicrobiano eficaz deve ser concebido para maionese. MenosLow-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which results in deterioration of the product and forms undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors that affect and can prevent lipid oxidation and microbial growth is essential to improve the product’s lifetime. This review presents information on the factors that influence lipid oxidation and can accelerate the proliferation of microorganisms. Monitoring these possible factors can reduce the induction period that accelerates rancidity and ensure microbiological safety of the product, possibly increasing shelf life. The most effective means to slow lipid oxidation in mayonnaise and ensure its safety is the use of antioxidants and antimicrobials. Currently, several synthetic additives are being replaced by natural products such as essential oils. Therefore, to provide a better base for the food industry, an effective antioxidant and antimicrobial system mustbe designed for mayonnaise. Ingredientes para maionese: perspectiva do uso de óleos essenciais para redução da oxidação e da contaminação microbiana. A maionese de baixa acidez é um produto similar a maionese caseira, produzida com ovo in natura é um produto rico em óleo, susceptível à oxidação lipídica e contaminação microbiana por Salmonella Enteritidis, o que resulta e... Mostrar Tudo |
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Palavras-Chave: |
Antimicrobianos naturais; Antioxidantes naturais; Auto-oxidação de óleos; Natural antimicrobials; Natural antioxidants; Oil autoxidation. |
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Thesagro: |
Alimento preparado; Análise; Antioxidante; Bromatologia; Maionese; Microbiologia de alimento; Óleo essencial; Salmonella; Segurança alimentar; Tecnologia de alimento. |
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Thesaurus NAL: |
Anti-infective agents; Antioxidants; Essential oils; Food and Human Nutrition; Food safety; food science; Food technology; Mayonnaise; Prepared foods; Salmonella Enteritidis. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/175335/1/Ingredients-of-mayonnaise-Future-perspectives-focusing-on-essential-oils-to-reduce-oxidation-and-microbial-counts.pdf
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Marc: |
LEADER 04015naa a2200469 a 4500
001 2090456
005 2019-02-08
008 2017 bl uuuu u00u1 u #d
100 1 $aGOMES, I. A.
245 $aIngredients of mayonnaise$bFuture perspectives focusing on essential oils to reduce oxidation and microbial counts.$h[electronic resource]
260 $c2017
520 $aLow-acid mayonnaise produced with raw egg is a product rich in oil, almost a home-made product, but it is susceptible to lipid oxidation and microbial contamination by Salmonella Enteritidis, which results in deterioration of the product and forms undesirable components such as free radicals and reactive aldehydes. A better understanding of the factors that affect and can prevent lipid oxidation and microbial growth is essential to improve the product’s lifetime. This review presents information on the factors that influence lipid oxidation and can accelerate the proliferation of microorganisms. Monitoring these possible factors can reduce the induction period that accelerates rancidity and ensure microbiological safety of the product, possibly increasing shelf life. The most effective means to slow lipid oxidation in mayonnaise and ensure its safety is the use of antioxidants and antimicrobials. Currently, several synthetic additives are being replaced by natural products such as essential oils. Therefore, to provide a better base for the food industry, an effective antioxidant and antimicrobial system mustbe designed for mayonnaise. Ingredientes para maionese: perspectiva do uso de óleos essenciais para redução da oxidação e da contaminação microbiana. A maionese de baixa acidez é um produto similar a maionese caseira, produzida com ovo in natura é um produto rico em óleo, susceptível à oxidação lipídica e contaminação microbiana por Salmonella Enteritidis, o que resulta em deterioração do produto e a formação de componentes indesejáveis, tais como os radicais livres e aldeídos reativos. Uma melhor compreensão dos fatores que afetam e que podem prevenir a oxidação de lipídios e multiplicação microbiana é essencial para melhorar o tempo de vida do produto. Esta revisão apresenta o conhecimento dos fatores que influenciam a oxidação lipídica e que podem acelerar a multiplicação de microrganismos. O acompanhamento destes fatores possíveis pode reduzir o período de indução que aceleram o ranço e garantir a segurança microbiológica do produto o que poderia aumentar o tempo de prateleira da maionese. Os meios mais eficazes para retardar a oxidação lipídica na maionese e garantir a sua segurança é a utilização de antioxidantes e antimicrobianos. Atualmente, diversos aditivos sintéticos estão sendo substituídos por produtos naturais, como os óleos essenciais. Portanto, para proporcionar uma melhor base para a indústria alimentar um sistema antioxidante e antimicrobiano eficaz deve ser concebido para maionese.
650 $aAnti-infective agents
650 $aAntioxidants
650 $aEssential oils
650 $aFood and Human Nutrition
650 $aFood safety
650 $afood science
650 $aFood technology
650 $aMayonnaise
650 $aPrepared foods
650 $aSalmonella Enteritidis
650 $aAlimento preparado
650 $aAnálise
650 $aAntioxidante
650 $aBromatologia
650 $aMaionese
650 $aMicrobiologia de alimento
650 $aÓleo essencial
650 $aSalmonella
650 $aSegurança alimentar
650 $aTecnologia de alimento
653 $aAntimicrobianos naturais
653 $aAntioxidantes naturais
653 $aAuto-oxidação de óleos
653 $aNatural antimicrobials
653 $aNatural antioxidants
653 $aOil autoxidation
700 1 $aGOMES, F. dos S.
700 1 $aFREITAS-SILVA, O.
700 1 $aSILVA, J. P. L. da
773 $tArchivos Latinoamericanos de Nutrición$gv. 67, n. 3, p. 187-199, 2017.
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Embrapa Agroindústria de Alimentos (CTAA) |
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