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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: |
07/07/2017 |
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Data da última atualização: |
27/01/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
OLIVEIRA, H. R. de; SILVA, F. F. e; SILVA, M. V. G. B.; SIQUEIRA, O. H. G. B. D. de; MACHADO, M. A.; PANETTO, J. C. do C.; GLÓRIA, L. S.; BRITO, L. F. |
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Afiliação: |
Hinayah Rojas de Oliveira, UFV/VIÇOSA; Fabyano Fonseca e Silva, UFV/VIÇOSA; MARCOS VINICIUS GUALBERTO B SILVA, CNPGL; Otávio Henrique Gomes Barbosa Dias de Siqueira, UFV/VIÇOSA; MARCO ANTONIO MACHADO, CNPGL; JOAO CLAUDIO DO CARMO PANETTO, CNPGL; Leonardo Siqueira Glória, Universidade Estadual Norte Fluminense; Luiz Fernando Brito, University of Guelph. |
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Título: |
Bayesian Models combining Legendre and B-spline polynomials for genetic analysis of multiple lactations in Gyr cattle. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Livestock Science, v. 201, p. 78-84, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
We aimed with this study to combine Legendre polynomials (LEG) and linear B-splines (BSP) to describe simultaneously the first and second lactation of Gyr dairy cattle under a multiple-trait random regression models (MTRRM) framework. Additionally we proposed the application of self-organizing map to define the classes of residual variances under these models. A total of 26,438 and 23,892 milk yield test-day records were used, respectively, for the first and second lactations of 3253 Gyr cows. Two preliminary MTRRM analyses considering 10 residual classes were performed: the first one was based on LEG for systematic and random effects for both lactations; and the second one was based on BSP. Three classes were defined by using a self-organizing map: from 6 to 35; 36?185 and 186?305 days in milk. After definition of residual variance classes, a total of 16 MTRRM combining LEG and BSP were compared. The MTRRM based on BSP to describe the systematic effects of the first and second lactation, BSP to describe the random effects of the first lactation and LEG to describe the random effects of the second lactation (BSP-BSP-BSP-LEG) outperformed all other models. From the BSP-BSP-BSP-LEG model, heritability estimates for milk yield over time ranged from 0.1107 to 0.2902, and from 0.2036 to 0.3967, for the first and second lactation, respectively. In general, additive genetic correlation estimates between days in milk within each lactation and between lactations had medium magnitude (mean of genetic correlations were 0.6630, 0.6226 and 0.4749 for the first, second and between both lactations, respectively). We concluded that combining different functions under a MTRRM framework is a feasible alternative for genetic modeling of lactation curves in Gyr dairy cattle. MenosWe aimed with this study to combine Legendre polynomials (LEG) and linear B-splines (BSP) to describe simultaneously the first and second lactation of Gyr dairy cattle under a multiple-trait random regression models (MTRRM) framework. Additionally we proposed the application of self-organizing map to define the classes of residual variances under these models. A total of 26,438 and 23,892 milk yield test-day records were used, respectively, for the first and second lactations of 3253 Gyr cows. Two preliminary MTRRM analyses considering 10 residual classes were performed: the first one was based on LEG for systematic and random effects for both lactations; and the second one was based on BSP. Three classes were defined by using a self-organizing map: from 6 to 35; 36?185 and 186?305 days in milk. After definition of residual variance classes, a total of 16 MTRRM combining LEG and BSP were compared. The MTRRM based on BSP to describe the systematic effects of the first and second lactation, BSP to describe the random effects of the first lactation and LEG to describe the random effects of the second lactation (BSP-BSP-BSP-LEG) outperformed all other models. From the BSP-BSP-BSP-LEG model, heritability estimates for milk yield over time ranged from 0.1107 to 0.2902, and from 0.2036 to 0.3967, for the first and second lactation, respectively. In general, additive genetic correlation estimates between days in milk within each lactation and between lactations had medium magnitude ... Mostrar Tudo |
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Palavras-Chave: |
Random regression; Residual variances; Self-organizing map; Test-day records. |
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Thesagro: |
Bos Indicus. |
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Thesaurus Nal: |
heritability. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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| Registros recuperados : 14 | |
| 1. |  | OLIVEIRA, M. V. de; PIROZI, M. R.; QUEIROZ, V. A. V.; BARROS, F. A. R. de. Elaboração e digestibilidade in vitro do amido de farofa pronta à base de farinha de sorgo (Sorghum bicolor (L.) moench). In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 26., 2018, Belém, PA. O uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Belém, PA: SBCTA:UFPA, 2018.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 3. | | QUEIROZ, V. A. V.; MENEZES, C. B. de; BARROS, F. A. R. de; MARTINO, H. S. D. O sorgo na alimentação humana. In: PEREIRA FILHO, I. A.; RODRIGUES, J. A. S. (Ed.). Sorgo: o produtor pergunta, a Embrapa responde. Brasília, DF: Embrapa, 2015. cap. 15, p. 247-266. (Coleção 500 perguntas, 500 respostas).| Tipo: Capítulo em Livro Técnico-Científico |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 6. | | MARTINEZ, O. D. M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; PIROZI, M. R.; MARTINO, H. S. D.; BARROS, F. A. R. de. Mixed sorghum and quinoa flour improves protein quality and increases antioxidant capacity in vivo. LWT. Food, Science and Technology, v. 129, article 109597, 2020.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 7. | | BARBOSA, M. P.; ROGOLON, T. C. B.; BORGES, L. L. R.; QUEIROZ, V. A. V.; STRINGHETA, P. C.; BARROS, F. A. R. de. Effect of light, food additives and heat on the stability of sorghum 3-deoxyanthocyanins in model beverages. International Journal of Food Science and Technology, v. 56, p. 4746-4755, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 1 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 9. | | MARTINEZ, O. D. M.; THEODORO, J. M. V.; GRANCIERI, M.; TOLEDO, R. C. L.; QUEIROZ, V. A. V.; BARROS, F. A. R. de; MARTINO, H. S. D. Dry heated whole sorghum flour (BRS 305) with high tannin and resistant starch improves glucose metabolism, modulates adiposity, and reduces liver steatosis and lipogenesis in Wistar rats fed with a high-fat high-fructose diet. Journal of Cereal Science, v. 99, 103201, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 10. | | MBA, J. C.; PAES, L. T.; VIANA, L. M.; FERREIRA, A. J. C.; QUEIROZ, V. A. V.; MARTINO, H. S. D.; AZEVEDO, L.; CARVALHO, C. W. P. de; FELISBERTO, M. H. F.; BARROS, F. A. R. de. Evaluation of the physical, chemical, technological, and sensorial properties of extrudates and cookies from composite sorghum and cowpea flours. Foods, v. 12, 3261, 2023.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 11. | | CARDOSO, L. de M.; PINHEIRO, S. S.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; MENEZES, C. B. de; MOREIRA, A. V. B.; BARROS, F. A. R. de; AWIKA, J. M.; MARTINO, H. S. D.; PINHEIRO-SANT'ANA, H. M. Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven. Journal of Cereal Science, London, v. 65, p. 220-226, 2015.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| 12. | | QUEIROZ, V. A. V.; OLIVEIRA, K. G. de; PAIVA, C. L.; CARLOS, L. de A.; MENEZES, C. B. de; BARROS, F. A. R. de; PINHEIRO-SANT'ANA, H. M.; ANUNCIAÇÃO, P. C. Retention of some flavones and flavanones in flour, grain and bran of sorghum during storage. Revista Brasileira de Milho e Sorgo, Sete Lagoas, v. 17, n. 3, p. 522-534, 2018.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: B - 2 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 13. | | MARTINEZ, O. D. M.; THEODORO, J. M. V.; GRANCIERI, M.; TOLEDO, R. C. L.; BARROS, F. A. R. de; TAKO, E.; QUEIROZ, V. A. V.; MARTINO, H. S. D. Dry heated sorghum BRS 305 hybrid flour as a source of resistant starch and tannins improves inflammation and oxidative stress in Wistar rats fed with a high-fat high-fructose diet. Food & Function, v. 12, p. 8738-8746, 2021.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 1 |
| Biblioteca(s): Embrapa Milho e Sorgo. |
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| 14. | | SILVA, L. A. da; SÃO JOSÉ, V. P. B. de; RODRIGUES, L. A.; PRADO, P. V. C. do; TOLEDO, R. C. L.; BARROS. F. A. R. de; SOUZA, A. M. de; ANTONIASSI, R.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; SANTOS, K. M. O. dos; PIERRE, J. F.; SILVA, B. P. da; MARTINO, H. S. D. Effects of a sorghum beverage with Lacticaseibacillus paracasei on body composition, lipid profiles, and intestinal health in overweight and obese adults: A randomized single-blind pilot study. Foods, v. 13, n. 19, 3128, 2024.| Tipo: Artigo em Periódico Indexado | Circulação/Nível: A - 2 |
| Biblioteca(s): Embrapa Agroindústria de Alimentos; Embrapa Milho e Sorgo. |
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| Registros recuperados : 14 | |
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