|
|
Registro Completo |
Biblioteca(s): |
Embrapa Hortaliças. |
Data corrente: |
30/10/2002 |
Data da última atualização: |
30/10/2002 |
Autoria: |
CASTELO BRANCO, M.; AMARAL, P. S. T. |
Afiliação: |
Embrapa Hortaliças, Brasília, DF. |
Título: |
Inseticidas para controle da traça-das-crucíferas: como os agricultores os utilizam no Distrito Federal? |
Ano de publicação: |
2002 |
Fonte/Imprenta: |
Horticultura Brasileira, Brasília, DF, v. 20, n. 3, p. 410-415, set. 2002. |
Idioma: |
Português |
Palavras-Chave: |
Insect; Insecticide; Pest; Traça-das-crucíferas. |
Thesagro: |
Brassica Oleracea Botrytis; Brassica Oleracea Capitata; Controle Químico; Couve Flor; Inseticida; Inseto; Praga; Repolho. |
Thesaurus Nal: |
cabbage; cauliflower; chemical control. |
Categoria do assunto: |
-- |
URL: |
https://www.scielo.br/scielo.php?script=sci_pdf&pid=S0102-05362002000300002&lng=pt&nrm=iso&tlng=pt
|
Marc: |
LEADER 00865naa a2200301 a 4500 001 1772461 005 2002-10-30 008 2002 bl uuuu u00u1 u #d 100 1 $aCASTELO BRANCO, M. 245 $aInseticidas para controle da traça-das-crucíferas$bcomo os agricultores os utilizam no Distrito Federal? 260 $c2002 650 $acabbage 650 $acauliflower 650 $achemical control 650 $aBrassica Oleracea Botrytis 650 $aBrassica Oleracea Capitata 650 $aControle Químico 650 $aCouve Flor 650 $aInseticida 650 $aInseto 650 $aPraga 650 $aRepolho 653 $aInsect 653 $aInsecticide 653 $aPest 653 $aTraça-das-crucíferas 700 1 $aAMARAL, P. S. T. 773 $tHorticultura Brasileira, Brasília, DF$gv. 20, n. 3, p. 410-415, set. 2002.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Hortaliças (CNPH) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
26/06/2023 |
Data da última atualização: |
26/06/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 4 |
Autoria: |
ARAÚJO, C. de A.; MAGALHÃES, A. L. R.; ARAUJO, G. G. L. de; CAMPOS, F. S.; GOIS, G. C.; SANTOS, K. C. dos; MATOS, M. H. T. de; NASCIMENTO, D. B. do; SANTOS, N. S. |
Afiliação: |
CLEYTON DE ALMEIDA ARAÚJO, UNIVASF; ANDRÉ LUIZ RODRIGUES MAGALHÃES, Universidade Federal do Agreste de Pernambuco, UFAPE, Garanhuns, PE; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; FLEMING SENA CAMPOS, Universidade Federal do Maranhão, UFMA, Chapadinha, MA; GLAYCIANE COSTA GOIS, Bolsista FACEPE; KELLY CRISTINA DOS SANTOS, UFRPE; MARIA HELENA TAVARES DE MATOS, UNIVASF; DANIEL BEZERRA DO NASCIMENTO, UFRPE; NEILSON SILVA SANTOS, UNIVASF. |
Título: |
Correlation between mineral profile, physical-chemical characteristics, and proximate composition of meat from Santa Ines ewes under water restriction. |
Ano de publicação: |
2023 |
Fonte/Imprenta: |
Semina. Ciências Agrárias, v. 44, n. 2, p. 529-548, mar./abr. 2023. |
DOI: |
10.5433/1679-0359.2023v44n2p529 |
Idioma: |
Inglês |
Conteúdo: |
This study aimed to evaluate the correlations between mineral profile, physical and chemical characteristics, and proximate composition of ewe meat receiving different water supply levels (100% - ad libitum group; 80%; 60% and 40% ad libitum group). Thirty-two Santa Ines ewes were assigned to a randomized block design, with 4 treatments, and 8 replications, during the 63-day experimental period. Significant correlations between all minerals (P<0.05) were found in the 60% and 40% water supply levels. A correlation (P<0.05) was observed for minerals P, K, Ca, Mg, S, Cu, and Fe with crude protein at 100% water supply. Negative correlations (P<0.05) between N, P, K, Ca, Mg, S, Cu, Fe, and Zn were detected in the meat of animals supplied with 60% water. Principal component analysis (PCA) of macrominerals explained 82.9% data variance. Zinc had a strong contribution to PC1. Cooking losses had a similar contribution to PC1 and PC2. PC1 and PC2 explained 66.7% data variance in chemical characteristics. The decrease in water supply causes the correlation of nitrogen with the other minerals in meat, in addition to altering the correlation between the physical and chemical profile of the meat. Key words: Calcium. Crude protein. Hardness. Iron. Principal componentes. |
Palavras-Chave: |
Carne de ovelha; Composição centesimal; Principais componentes; Raça Santa Inês; Restrição hídrica. |
Thesagro: |
Cálcio; Ovelha; Proteína Bruta. |
Thesaurus NAL: |
Ewes. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1154597/1/Correlation-between-mineral-profile-physical-chemical-2023.pdf
|
Marc: |
LEADER 02354naa a2200337 a 4500 001 2154597 005 2023-06-26 008 2023 bl uuuu u00u1 u #d 024 7 $a10.5433/1679-0359.2023v44n2p529$2DOI 100 1 $aARAÚJO, C. de A. 245 $aCorrelation between mineral profile, physical-chemical characteristics, and proximate composition of meat from Santa Ines ewes under water restriction.$h[electronic resource] 260 $c2023 520 $aThis study aimed to evaluate the correlations between mineral profile, physical and chemical characteristics, and proximate composition of ewe meat receiving different water supply levels (100% - ad libitum group; 80%; 60% and 40% ad libitum group). Thirty-two Santa Ines ewes were assigned to a randomized block design, with 4 treatments, and 8 replications, during the 63-day experimental period. Significant correlations between all minerals (P<0.05) were found in the 60% and 40% water supply levels. A correlation (P<0.05) was observed for minerals P, K, Ca, Mg, S, Cu, and Fe with crude protein at 100% water supply. Negative correlations (P<0.05) between N, P, K, Ca, Mg, S, Cu, Fe, and Zn were detected in the meat of animals supplied with 60% water. Principal component analysis (PCA) of macrominerals explained 82.9% data variance. Zinc had a strong contribution to PC1. Cooking losses had a similar contribution to PC1 and PC2. PC1 and PC2 explained 66.7% data variance in chemical characteristics. The decrease in water supply causes the correlation of nitrogen with the other minerals in meat, in addition to altering the correlation between the physical and chemical profile of the meat. Key words: Calcium. Crude protein. Hardness. Iron. Principal componentes. 650 $aEwes 650 $aCálcio 650 $aOvelha 650 $aProteína Bruta 653 $aCarne de ovelha 653 $aComposição centesimal 653 $aPrincipais componentes 653 $aRaça Santa Inês 653 $aRestrição hídrica 700 1 $aMAGALHÃES, A. L. R. 700 1 $aARAUJO, G. G. L. de 700 1 $aCAMPOS, F. S. 700 1 $aGOIS, G. C. 700 1 $aSANTOS, K. C. dos 700 1 $aMATOS, M. H. T. de 700 1 $aNASCIMENTO, D. B. do 700 1 $aSANTOS, N. S. 773 $tSemina. Ciências Agrárias$gv. 44, n. 2, p. 529-548, mar./abr. 2023.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Semiárido (CPATSA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|