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| Acesso ao texto completo restrito à biblioteca da Embrapa Suínos e Aves. Para informações adicionais entre em contato com cnpsa.biblioteca@embrapa.br. |
Registro Completo |
Biblioteca(s): |
Embrapa Suínos e Aves. |
Data corrente: |
24/05/2017 |
Data da última atualização: |
24/05/2017 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
PALUDO, E.; IBELLI, A. M. G.; PEIXOTO, J. de O.; TAVERNARI, F. de C.; LIMA-ROSA, C. A. V.; PANDOLFI, J. R. C.; LEDUR, M. C. |
Afiliação: |
EDIANE PALUDO, UDESC; ADRIANA MERCIA GUARATINI IBELLI, CNPSA; JANE DE OLIVEIRA PEIXOTO, CNPSA; FERNANDO DE CASTRO TAVERNARI, CNPSA; CARLOS ANDRÉ DA VEIGA, UDESC; JOSE RODRIGO CLAUDIO PANDOLFI, CNPSA; MONICA CORREA LEDUR, CNPSA. |
Título: |
The involvement of RUNX2 and SPARC genes in the bacterial chondronecrosis with osteomyelitis in broilers. |
Ano de publicação: |
2017 |
Fonte/Imprenta: |
Animal, Cambridge, v. 11, n. 6, p. 1063-1070, 2017. |
DOI: |
10.1017/S1751731116002433 |
Idioma: |
Inglês |
Palavras-Chave: |
Ave; Bacterial chondronecrosis with osteomyelitis; Necrose da cabeça femural; Osteonectin. |
Thesagro: |
Melhoramento genético animal. |
Thesaurus Nal: |
Animal breeding; Femoral fractures; Poultry. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00921naa a2200289 a 4500 001 2069965 005 2017-05-24 008 2017 bl uuuu u00u1 u #d 024 7 $a10.1017/S1751731116002433$2DOI 100 1 $aPALUDO, E. 245 $aThe involvement of RUNX2 and SPARC genes in the bacterial chondronecrosis with osteomyelitis in broilers.$h[electronic resource] 260 $c2017 650 $aAnimal breeding 650 $aFemoral fractures 650 $aPoultry 650 $aMelhoramento genético animal 653 $aAve 653 $aBacterial chondronecrosis with osteomyelitis 653 $aNecrose da cabeça femural 653 $aOsteonectin 700 1 $aIBELLI, A. M. G. 700 1 $aPEIXOTO, J. de O. 700 1 $aTAVERNARI, F. de C. 700 1 $aLIMA-ROSA, C. A. V. 700 1 $aPANDOLFI, J. R. C. 700 1 $aLEDUR, M. C. 773 $tAnimal, Cambridge$gv. 11, n. 6, p. 1063-1070, 2017.
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Embrapa Suínos e Aves (CNPSA) |
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| Acesso ao texto completo restrito à biblioteca da Embrapa Arroz e Feijão. Para informações adicionais entre em contato com cnpaf.biblioteca@embrapa.br. |
Registro Completo
Biblioteca(s): |
Embrapa Arroz e Feijão. |
Data corrente: |
23/09/2009 |
Data da última atualização: |
17/05/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
B - 2 |
Autoria: |
FITZGERALD, M. A.; BERGMAN, C. J.; RESURRECCION, A. P.; MÖLLER, J.; JIMENEZ, R.; REINKE, R. F.; MARTIN, M.; BLANCO, P.; MOLINA, F.; CHEN, M.; KURI, V.; ROMERO, M. V.; HABIBI, F.; UMEMOTO, T.; JONGDEE, S.; GRATEROL, E.; REDDY, K. R.; BASSINELLO, P. Z.; SIVAKAMI, R.; RANI, N. S.; DAS, S.; WANG, Y. J.; INDRASARI, S. D.; RAMLI, A.; AHMAD, R.; DIPTI, S. S.; XIE, L.; LANG, N. T.; SINGH, P.; TORO, D. C.; TAVASOLI, F.; MESTRES, C. |
Afiliação: |
PRISCILA ZACZUK BASSINELLO, CNPAF. |
Título: |
Addressing the dilemmas of measuring amylose in rice. |
Ano de publicação: |
2009 |
Fonte/Imprenta: |
Cereal Chemistry, v. 86, n. 5, p. 492-498, Sept./Oct. 2009. |
DOI: |
https://doi.org/10.1094/CCHEM-86-5-0492 |
Idioma: |
Inglês |
Conteúdo: |
Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually quantified by absorbance of the amylose-iodine complex. The International Network for Quality Rice (INQR) conducted a survey to determine ways that amylose is measured, reproducibility between laboratories, and sources of variation. Each laboratory measured the amylose content of a set of 17 cultivars of rice. The study shows that five different versions of the iodine binding method are in use. The data show that repeatability was high within laboratories but reproducibility between laboratories was low. The major sources of variability were the way the standard curve was constructed and the iodine binding capacity of the potato amylose used to produce the standard. Reproducibility is much lower between laboratories using a standard curve of potato amylose alone compared with those using calibrated rice cultivars. This study highlights the need to standardize the way amylose is measured, and presents research avenues for doing so. |
Thesagro: |
Amilose; Arroz; Oryza sativa. |
Thesaurus NAL: |
Amylose; Rice. |
Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
Marc: |
LEADER 02642naa a2200565 a 4500 001 1428478 005 2022-05-17 008 2009 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1094/CCHEM-86-5-0492$2DOI 100 1 $aFITZGERALD, M. A. 245 $aAddressing the dilemmas of measuring amylose in rice.$h[electronic resource] 260 $c2009 520 $aAmylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually quantified by absorbance of the amylose-iodine complex. The International Network for Quality Rice (INQR) conducted a survey to determine ways that amylose is measured, reproducibility between laboratories, and sources of variation. Each laboratory measured the amylose content of a set of 17 cultivars of rice. The study shows that five different versions of the iodine binding method are in use. The data show that repeatability was high within laboratories but reproducibility between laboratories was low. The major sources of variability were the way the standard curve was constructed and the iodine binding capacity of the potato amylose used to produce the standard. Reproducibility is much lower between laboratories using a standard curve of potato amylose alone compared with those using calibrated rice cultivars. This study highlights the need to standardize the way amylose is measured, and presents research avenues for doing so. 650 $aAmylose 650 $aRice 650 $aAmilose 650 $aArroz 650 $aOryza sativa 700 1 $aBERGMAN, C. J. 700 1 $aRESURRECCION, A. P. 700 1 $aMÖLLER, J. 700 1 $aJIMENEZ, R. 700 1 $aREINKE, R. F. 700 1 $aMARTIN, M. 700 1 $aBLANCO, P. 700 1 $aMOLINA, F. 700 1 $aCHEN, M. 700 1 $aKURI, V. 700 1 $aROMERO, M. V. 700 1 $aHABIBI, F. 700 1 $aUMEMOTO, T. 700 1 $aJONGDEE, S. 700 1 $aGRATEROL, E. 700 1 $aREDDY, K. R. 700 1 $aBASSINELLO, P. Z. 700 1 $aSIVAKAMI, R. 700 1 $aRANI, N. S. 700 1 $aDAS, S. 700 1 $aWANG, Y. J. 700 1 $aINDRASARI, S. D. 700 1 $aRAMLI, A. 700 1 $aAHMAD, R. 700 1 $aDIPTI, S. S. 700 1 $aXIE, L. 700 1 $aLANG, N. T. 700 1 $aSINGH, P. 700 1 $aTORO, D. C. 700 1 $aTAVASOLI, F. 700 1 $aMESTRES, C. 773 $tCereal Chemistry$gv. 86, n. 5, p. 492-498, Sept./Oct. 2009.
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