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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: |
14/01/2019 |
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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, Universidade Federal do Vale do Jequitinhonha e Mucuri; Jaime A. Cobuci, UFRGS; CLAUDIO NAPOLIS COSTA, CNPGL; Luíza R. A. Abreu, Universidade Federal do Vale do Jequitinhonha e Mucuri; Lúcio F. M. Mota, Universidade Federal do Vale do Jequitinhonha e Mucuri; Aldrin V. Pires, Universidade Federal do Vale do Jequitinhonha e Mucuri; Severino D. J. Villela, Universidade Federal do Vale do Jequitinhonha e Mucuri; Paulo G. M. A. Martins, Universidade Federal do Vale do Jequitinhonha e Mucuri. |
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Título: |
Genetic association between stayability, and productive and reproductive traits in Holstein cows. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Animal Production Science, v. 58, p. 1788-1793, 2018. |
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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 02137naa a2200253 a 4500
001 2103921
005 2023-01-24
008 2018 bl uuuu u00u1 u #d
100 1 $aROCHA, G. M. F.
245 $aGenetic association between stayability, and productive and reproductive traits in Holstein cows.$h[electronic resource]
260 $c2018
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, p. 1788-1793, 2018.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
10/11/2020 |
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Data da última atualização: |
23/11/2020 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
COMETTANT RABANAL, R.; CARVALHO, C. W. P. de; ASCHERI, J. L. R.; HIDALGO CHÁVEZ, D. W.; GERMANI, R. |
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Afiliação: |
Raúl Comettant-Rabanal; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; JOSE LUIS RAMIREZ ASCHERI, CTAA; Davy William Hidalgo Chávez, UFRRJ; ROGERIO GERMANI, CTAA. |
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Título: |
Physical, textural and structural properties ofgluten-free breads made from extruded whole grain flours. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
In: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p. |
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ISBN: |
978-65-88243-73-2 |
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DOI: |
10.29327/cbcp2020.276119 |
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Idioma: |
Inglês |
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Notas: |
CBCP. 5 a 9 out. |
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Conteúdo: |
The objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(GF) bread. The methodology included the evaluation of the physical, textural and structural properties of the bread crumb. GF breadmade from whole grains were characterized by lower hardness and cohesiveness compared to GF breadmade from refined grains.In addition, the volume, distribution of air cells, porosityand height bread crumb were improved, so it is possible to use extrusion to create functional whole grain floursfor bakery products. |
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Palavras-Chave: |
Cereals; Farinha de rosca; TPA. |
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Thesagro: |
Alimento Pré-Cozido; Arroz Integral; Extrusão; Farinha; Milho; Processamento; Produto de Origem Vegetal; Sorgo; Tecnologia de Alimento. |
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Thesaurus NAL: |
Breadmaking; Cooking; Extrusion; Food processing; Food technology; Gluten-free foods; Image analysis. |
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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/217624/1/276119.pdf
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Marc: |
LEADER 02021nam a2200421 a 4500
001 2126445
005 2020-11-23
008 2020 bl uuuu u00u1 u #d
020 $a978-65-88243-73-2
024 7 $a10.29327/cbcp2020.276119$2DOI
100 1 $aCOMETTANT RABANAL, R.
245 $aPhysical, textural and structural properties ofgluten-free breads made from extruded whole grain flours.$h[electronic resource]
260 $aIn: CONGRESSO ON-LINE BRASILEIRO DE TECNOLOGIA DE CEREAIS E PANIFICAÇÃO, 2020, virtual. Anais... Saudabilidade na Indústria de Cereais e Panificação. Sete Lagoas: Universidade Federal de São João del-Rei, 2020. 4 p.$c2020
500 $aCBCP. 5 a 9 out.
520 $aThe objective of this study was to use pre-cooked whole corn, parboiled brown rice and sorghum flours by thermoplasticextrusion as a pretreatment to improve the quality characteristics of gluten-free(GF) bread. The methodology included the evaluation of the physical, textural and structural properties of the bread crumb. GF breadmade from whole grains were characterized by lower hardness and cohesiveness compared to GF breadmade from refined grains.In addition, the volume, distribution of air cells, porosityand height bread crumb were improved, so it is possible to use extrusion to create functional whole grain floursfor bakery products.
650 $aBreadmaking
650 $aCooking
650 $aExtrusion
650 $aFood processing
650 $aFood technology
650 $aGluten-free foods
650 $aImage analysis
650 $aAlimento Pré-Cozido
650 $aArroz Integral
650 $aExtrusão
650 $aFarinha
650 $aMilho
650 $aProcessamento
650 $aProduto de Origem Vegetal
650 $aSorgo
650 $aTecnologia de Alimento
653 $aCereals
653 $aFarinha de rosca
653 $aTPA
700 1 $aCARVALHO, C. W. P. de
700 1 $aASCHERI, J. L. R.
700 1 $aHIDALGO CHÁVEZ, D. W.
700 1 $aGERMANI, R.
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Embrapa Agroindústria de Alimentos (CTAA) |
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