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 | Acesso ao texto completo restrito à biblioteca da Embrapa Cerrados. Para informações adicionais entre em contato com biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Cerrados; Embrapa Gado de Corte. |
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Data corrente: |
28/11/2018 |
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Data da última atualização: |
29/11/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MACIEL, G. A.; BRAGA, G. J.; RAMOS, A. K. B.; CARVALHO, M. A.; FERNANDES, F. D.; JANK, L. |
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Afiliação: |
GIOVANA ALCANTARA MACIEL, CPAC; GUSTAVO JOSE BRAGA, CPAC; ALLAN KARDEC BRAGA RAMOS, CPAC; MARCELO AYRES CARVALHO, CPAC; LIANA JANK, CNPGC. |
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Título: |
Seasonal liveweight gain of beef cattle on guineagrass pastures in the Brazilian Cerrados. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Agronomy, soils, and environmental quality, v. 110, n. 2, 2018. |
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Páginas: |
7 p. |
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Idioma: |
Inglês
Português |
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Conteúdo: |
The development of forage cultivars suitable for the Brazilian Cerrados should incorporate long-term cattle performance results, ensuring released material be persistent and of high quality. The objective of the study was to evaluate the effect of three guineagrass [Megathyrsus maximus ( Jacq.) B. K. Simon & S. W. L. Jacobs] cultivars (Massai, Tamani, and Zuri) on liveweight gain of young Nellore (Bos indicus) bulls under grazing. The trial was performed in Planaltina (Federal District, Brazil) from 2011 to 2013 encompassing dry and rainy seasons. Cattle average daily gain (ADG) in the rainy season differed among cultivars, averaging 0.716, 0.791, and 0.883 kg head–1 d–1 for Massai, Tamani, and Zuri, respectively. The ADG was lesser (0.284 kg head–1 d–1) in the dry season with no effects of cultivar. Massai had a similar stocking rate (SR) as Tamani but a greater SR than Zuri in the rainy season (490, 445, and 417 animal unit day ha–1), which was influenced by its greater herbage accumulation rate (HAR; 66.8, 41.4 and 42.3 kg DM ha–1 d–1, respectively). However, there were no differences among cultivars in liveweight (LW) gain per area (GA 2.28 kg ha–1 d–1). In vitro dry matter digestibility (IVDMD) was lesser for Massai (530 g kg–1) compared to Tamani and Zuri (561 and 550 g kg–1, respectively). Due to above-average nutritive value, Tamani and Zuri provided greater individual cattle performance than Massai, although the GA was similar among all cultivars. |
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Palavras-Chave: |
Valor nutricional. |
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Thesagro: |
Bovino; Ganho de Peso; Gramínea Forrageira. |
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Categoria do assunto: |
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Marc: |
null
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Registro original: |
Embrapa Cerrados (CPAC) |
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Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Arroz e Feijão. |
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Data corrente: |
30/08/2018 |
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Data da última atualização: |
15/08/2019 |
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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: |
VITAL, R. J.; BASSINELLO, P. Z.; CRUZ, Q. A.; CARVALHO, R. N.; PAIVA, J. C. M. de; COLOMBO, A. O. |
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Afiliação: |
RAYANE J. VITAL, UNIP; PRISCILA ZACZUK BASSINELLO, CNPAF; QUÉDMA A. CRUZ, UFG; ROSANGELA NUNES CARVALHO, CNPAF; JULIA C. M. DE PAIVA, UNIP; ALINE O. COLOMBO, UFG. |
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Título: |
Production, quality, and acceptance of Tempeh and white bean Tempeh burgers. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Foods, v. 7, n. 9, 136, Sept. 2018. |
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ISSN: |
2304-8158 |
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DOI: |
10.3390/foods7090136 |
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Idioma: |
Inglês |
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Conteúdo: |
The food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of production and test new ingredients for the preparation of tempeh burgers to obtain higher acceptability. MenosThe food industry has been challenged to develop new healthy food products. Tempeh, originating in Indonesia and produced by fungal fermentation, would be an alternative healthy food for the Brazilian population. This study was designed to produce white bean (cv BRS Ártico) tempeh burger, to determine and compare its nutritional and sensory properties with conventional soybean-based tempeh burger. The production and the analyses of proximal composition and microbiological contamination were determined in the tempeh, following reference methods. For the sensory analysis, a nine-point hedonic scale test was performed with 82 untrained evaluators, and at the end, a question of purchase intent was answered. The results indicated significant differences in the nutritional value of the tempehs, which is justified by the difference in the composition of the raw materials used. The samples did not present a risk of microbiological contamination for consumption. The white bean tempeh burgers showed similar appearance and crispy consistency, but received lower scores for flavor, compared to the soybean burgers, probably due to their residual beany flavor. The beany flavor could be minimized by increasing the cooking time of the beans. White bean tempeh can be a good alternative for healthy eating, and its manufacture could promote the production of new products made from beans, giving a new focus to the Brazilians? traditional food. It is still necessary to improve the techniques of p... Mostrar Tudo |
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Palavras-Chave: |
Valor nutricional. |
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Thesagro: |
Análise Organoléptica; Consumo Alimentar; Feijão Branco; Glycine Max; Nutrição; Phaseolus Vulgaris; Soja. |
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Thesaurus NAL: |
Beans; Food processing quality; Hamburgers; Nutritional behavior; Sensory evaluation; Soybeans; Tempeh. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/1094783/1/CNPAF2018foods.pdf
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Marc: |
null
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Registro original: |
Embrapa Arroz e Feijão (CNPAF) |
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