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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: |
14/02/2017 |
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Data da última atualização: |
30/01/2023 |
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Tipo da produção científica: |
Nota Técnica/Nota Científica |
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Autoria: |
LI, X.; LUND, M. S.; ZHANG, Q.; COSTA, C. N.; DUCROCQ, V.; SU, G. |
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Afiliação: |
X. Li, Aarhus University, Denmark; Ministry of Agriculture of China; Guangzhou Higher Education Mega Center, Guangzhou, China; M. S. Lund, Aarhus University, Denmark; Q. Zhang, Ministry of Agriculture of China; CLAUDIO NAPOLIS COSTA, CNPGL; V. Ducrocq, INRA; G. Su, Aarhus University, Denmark. |
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Título: |
Short communication: Improving accuracy of predicting breeding values in Brazilian Holstein population by adding data from Nordic and French Holstein populations. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
Journal of Dairy Science, v. 99, n. 6, p. 4574-4579, 2016. |
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Idioma: |
Inglês |
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Conteúdo: |
The present study investigated the improvement of prediction reliabilities for 3 production traits in Brazilian Holsteins that had no genotype information by adding information from Nordic and French Holstein bulls that had genotypes. The estimated across-country genetic correlations (ranging from 0.604 to 0.726) indicated that an important genotype by environment interaction exists between Brazilian and Nordic (or Nordic and French) populations. Prediction reliabilities for Brazilian genotyped bulls were greatly increased by including data of Nordic and French bulls, and a 2-trait single-step genomic BLUP performed much better than the corresponding pedigree-based BLUP. However, only a minor improvement in prediction reliabilities was observed in nongenotyped Brazilian cows. The results indicate that although there is a large genotype by environment interaction, inclusion of a foreign reference population can improve accuracy of genetic evaluation for the Brazilian Holstein population. However, a Brazilian reference population is necessary to obtain a more accurate genomic evaluation. |
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Palavras-Chave: |
BLUP; Genotype by environment interaction; Holstein population; Single-step genomic BLUP. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 01846naa a2200229 a 4500
001 2064125
005 2023-01-30
008 2016 bl uuuu u00u1 u #d
100 1 $aLI, X.
245 $aShort communication$bImproving accuracy of predicting breeding values in Brazilian Holstein population by adding data from Nordic and French Holstein populations.$h[electronic resource]
260 $c2016
520 $aThe present study investigated the improvement of prediction reliabilities for 3 production traits in Brazilian Holsteins that had no genotype information by adding information from Nordic and French Holstein bulls that had genotypes. The estimated across-country genetic correlations (ranging from 0.604 to 0.726) indicated that an important genotype by environment interaction exists between Brazilian and Nordic (or Nordic and French) populations. Prediction reliabilities for Brazilian genotyped bulls were greatly increased by including data of Nordic and French bulls, and a 2-trait single-step genomic BLUP performed much better than the corresponding pedigree-based BLUP. However, only a minor improvement in prediction reliabilities was observed in nongenotyped Brazilian cows. The results indicate that although there is a large genotype by environment interaction, inclusion of a foreign reference population can improve accuracy of genetic evaluation for the Brazilian Holstein population. However, a Brazilian reference population is necessary to obtain a more accurate genomic evaluation.
653 $aBLUP
653 $aGenotype by environment interaction
653 $aHolstein population
653 $aSingle-step genomic BLUP
700 1 $aLUND, M. S.
700 1 $aZHANG, Q.
700 1 $aCOSTA, C. N.
700 1 $aDUCROCQ, V.
700 1 $aSU, G.
773 $tJournal of Dairy Science$gv. 99, n. 6, p. 4574-4579, 2016.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/08/2012 |
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Data da última atualização: |
22/02/2016 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
CARVALHO, L. M. J.; CORRÊA, M. M.; PEREIRA, E. J.; NUTTI, M. R.; CARVALHO, J. L. V.; RIBEIRO, E. M. G.; FREITAS, S. C. |
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Afiliação: |
LUCIA MARIA JAEGER DE CARVALHO, UFRJ; MARIANA M. CORRÊA, UFRJ; ELENILDA J. PEREIRA, UFRJ; MARILIA REGINI NUTTI, CTAA; JOSE LUIZ VIANA DE CARVALHO, CTAA; EDIANE M. G. RIBEIRO, UFRJ; SIDINEA CORDEIRO DE FREITAS, CTAA. |
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Título: |
Iron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking. |
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Ano de publicação: |
2012 |
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Fonte/Imprenta: |
Food & Nutrition Research, v. 56, 2012. 15618. |
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DOI: |
10.3402/fnr.v56i0.15618 |
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Idioma: |
Inglês |
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Conteúdo: |
Background: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth. |
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Palavras-Chave: |
Análise de alimentos; Composição alimentar; Deficiências minerais; Métodos de cozimento; Micronutrientes. |
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Thesagro: |
Feijão; Leguminosa. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/63992/1/2012-034.pdf
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Marc: |
LEADER 02270naa a2200289 a 4500
001 1931449
005 2016-02-22
008 2012 bl uuuu u00u1 u #d
024 7 $a10.3402/fnr.v56i0.15618$2DOI
100 1 $aCARVALHO, L. M. J.
245 $aIron and zinc retention in common beans (Phaseolus vulgaris L.) after home cooking.
260 $c2012
520 $aBackground: According to the World Health Organization (WHO), iron, iodine, and Vitamin A deficiencies are the most common forms of malnutrition, leading to severe public health consequences. The importance of iron and zinc in human nutrition and the number of children found to be deficient in these nutrients make further studies on retention in cooked grains and cooked bean broth important. Objectives: This work aimed to evaluate iron and zinc retention in six common bean (Phaseolus vulgaris L.) cultivars under the following conditions: raw beans, regular pot cooking, pressure cooking, with and without previous water soaking, and broth. Design: Determination of iron and zinc content in the raw, cooked bean grains and broth samples was carried out by Inductively Coupled Plasma (ICP) Optical Emission Spectrometry (Spectro Analytical Instrument Spectroflame P). All experiments and analyses were carried out in triplicate. Results: Overall, regardless of the cooking method, with or without previous water soaking, the highest zinc concentration was found in the cooked bean grains. However, pressure cooking and previous water soaking diminished iron retention in the cooked grains, while increasing it in the bean broth. Conclusion: The common bean was confirmed to be an excellent source of iron and zinc for human consumption, and it was suggested that beans should be consumed in a combined form, i.e. grain with bean broth.
650 $aFeijão
650 $aLeguminosa
653 $aAnálise de alimentos
653 $aComposição alimentar
653 $aDeficiências minerais
653 $aMétodos de cozimento
653 $aMicronutrientes
700 1 $aCORRÊA, M. M.
700 1 $aPEREIRA, E. J.
700 1 $aNUTTI, M. R.
700 1 $aCARVALHO, J. L. V.
700 1 $aRIBEIRO, E. M. G.
700 1 $aFREITAS, S. C.
773 $tFood & Nutrition Research$gv. 56, 2012. 15618.
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