|
|
Registro Completo |
Biblioteca(s): |
Embrapa Pesca e Aquicultura; Embrapa Unidades Centrais. |
Data corrente: |
30/06/2021 |
Data da última atualização: |
10/11/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
ESTEVÃO, P.; SOUSA, D. N. de. |
Afiliação: |
PRICILA ESTEVAO, CNPGL; DIEGO NEVES DE SOUSA, CNPASA. |
Título: |
A Web como ferramenta de capacitação para a extensão rural. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Cadernos de Ciência & Tecnologia, v. 38, n. 1, e26656, 2021. |
ISSN: |
0104-1096 |
DOI: |
http://dx.doi.org/10.35977/0104-1096.cct2021.v38.26656 |
Idioma: |
Português |
Notas: |
Título em inglês: The web as a training tool for rural extension. |
Conteúdo: |
Resumo: Desde sua criação e introdução no Brasil, na década de 1990, a web vem despertando interesse como meio de comunicação, de informação e de interação entre pessoas, instituições e profissionais de diversas áreas, inclusive a extensão rural e a pesquisa agropecuária. O objetivo deste estudo foi analisar como a web pode contribuir como ferramenta de capacitação para o contexto da extensão rural. Entre os resultados, postula-se que a web aparece como um novo espaço de capacitação para a extensão rural. Os extensionistas acreditam na possibilidade de treinamento à distância num futuro próximo; entretanto, o incentivo dado pelas instituições de Ater ainda é baixo. Abstract: Since its creation and introduction in Brazil, in the 1990s, the web has aroused interest as a means of communication, information, and interaction between people, institutions, and professionals from different areas, including the rural extension and agricultural research. The objective of this study was to analyze how the web can contribute as a training tool in the context of the rural extension. Among the results, the web is postulated as a new training space for the rural extension. Rural extensionists believe on the possibility of distance training in the near future; however, the incentive given by the institutions of technical assistance for the rural extension (ATERs) is still low. |
Palavras-Chave: |
Capacitação a distância. |
Thesagro: |
Assistência Técnica; Extensão Rural; Extensionista; Tecnologia da Informação; Treinamento. |
Thesaurus Nal: |
Extension agents; Extension education; Information technology; Rural education and training; Training (people). |
Categoria do assunto: |
B Sociologia Rural |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224167/1/A-Web-como-ferramenta-2021.pdf
|
Marc: |
LEADER 02400naa a2200301 a 4500 001 2135986 005 2021-11-10 008 2021 bl uuuu u00u1 u #d 022 $a0104-1096 024 7 $ahttp://dx.doi.org/10.35977/0104-1096.cct2021.v38.26656$2DOI 100 1 $aESTEVÃO, P. 245 $aA Web como ferramenta de capacitação para a extensão rural.$h[electronic resource] 260 $c2021 500 $aTítulo em inglês: The web as a training tool for rural extension. 520 $aResumo: Desde sua criação e introdução no Brasil, na década de 1990, a web vem despertando interesse como meio de comunicação, de informação e de interação entre pessoas, instituições e profissionais de diversas áreas, inclusive a extensão rural e a pesquisa agropecuária. O objetivo deste estudo foi analisar como a web pode contribuir como ferramenta de capacitação para o contexto da extensão rural. Entre os resultados, postula-se que a web aparece como um novo espaço de capacitação para a extensão rural. Os extensionistas acreditam na possibilidade de treinamento à distância num futuro próximo; entretanto, o incentivo dado pelas instituições de Ater ainda é baixo. Abstract: Since its creation and introduction in Brazil, in the 1990s, the web has aroused interest as a means of communication, information, and interaction between people, institutions, and professionals from different areas, including the rural extension and agricultural research. The objective of this study was to analyze how the web can contribute as a training tool in the context of the rural extension. Among the results, the web is postulated as a new training space for the rural extension. Rural extensionists believe on the possibility of distance training in the near future; however, the incentive given by the institutions of technical assistance for the rural extension (ATERs) is still low. 650 $aExtension agents 650 $aExtension education 650 $aInformation technology 650 $aRural education and training 650 $aTraining (people) 650 $aAssistência Técnica 650 $aExtensão Rural 650 $aExtensionista 650 $aTecnologia da Informação 650 $aTreinamento 653 $aCapacitação a distância 700 1 $aSOUSA, D. N. de 773 $tCadernos de Ciência & Tecnologia$gv. 38, n. 1, e26656, 2021.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Pesca e Aquicultura (CNPASA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
Registro Completo
Biblioteca(s): |
Embrapa Semiárido. |
Data corrente: |
28/09/2022 |
Data da última atualização: |
28/09/2022 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
CARVALHO, G. G. P. de; FREITAS, P. M. D. de; SANTOS, E. M.; ARAUJO, G. G. L. de; OLIVEIRA, J. S. de; RODRIGUES, T. C. de C.; ARAÚJO, M. L. G. M. L. de; ASSIS, D. Y. C. de; ROÇA, R. de O.; DELBEM, N. L. C. de; LOMELE, R. L.; LEITE, L. C.; RODRIGUES, C. S. |
Afiliação: |
GLEIDSON G. P. DE CARVALHO, Federal University of Bahia, Salvador, BA; POLIANE MEIRE D. DE FREITAS, Federal University of Bahia, Salvador, BA; EDSON M. SANTOS, Federal University of Paraíba, Areia, PB; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; JULIANA S. DE OLIVEIRA, Federal University of Paraíba, Areia, PB; THOMAZ CYRO G. DE C. RODRIGUES, Federal University of Bahia, Salvador, BA; MARIA LEONOR G. M. L. DE ARAUJO, Federal University of Bahia, Salvador, BA; DALLYSON YEHUDI C. DE ASSIS, Federal University of Bahia, Salvador, BA; ROBERTO DE O. ROÇA, UNESP, Botucatu, SP; NARA LAIANE C. DE DELBEM, UNESP, Botucatu, SP; RENATA L. LOMELE, UNESP, Botucatu, SP; LAUDI C. LEITE, Federal University of Recôncavo da Bahia, Cruz das Almas, ba; CARLINDO S. RODRIGUES, Instituto Federal de Educação, Ciência e Tecnologia Baiano - IFBaiano, Uruçuca, BA. |
Título: |
Effects of pearl millet silage ammoniation with urea on carcass and meat quality of lambs. |
Complemento do título: |
Journal of Animal Physiology and Animal Nutrition |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Journal of Animal Physiology and Animal Nutrition, v. 102, p. 1154-1166, 2018. |
Idioma: |
Inglês |
Conteúdo: |
This study aimed to evaluate the effect of pearl millet silage ammoniated with urea on lamb carcass characteristics and meat quality. Thirty-two noncastrated crossbred lambs at 4?5 months of age, with an average initial body weight of 17.39 ± 2.16 kg, were distributed into four treatments in a randomized block experimental design with eight animals per treatment. Experimental diets were composed of pearl millet silage ammoniated with four levels of urea (0%, 2%, 4% and 6%, on dry matter basis (DM). Carcass conformation and fatness decreased linearly (p < 0.05). Except for the fat content, the proximate composition was not influenced (p < 0.05) by the diets. Meat lightness and yellowness increased linearly (p < 0.05). There was no effect of diets (p > 0.05) on cooking losses or shear force. The levels of oleic and erucic fatty acid levels in the meat decreased linearly (p < 0.05), whereas linoleic and eicosadien-oic acids, polyunsaturated fatty acids, PUFA:SFA ratio and ω6 contents increased (p < 0.05). Pearl millet silage ammoniated with urea allows for the production of good-quality lamb meat, with greater concentrations of polyunsaturated fatty acids. However, lambs fed diets with pearl millet ammoniated with up to 6% lead to a reduction of carcass characteristics without significantly affecting loin-eye area possibly associated with low palatability of the additive used. The lower acceptance of the silages with higher levels of urea is due to the ammonia retention in the material is attributed to the ammonization process. Thus, in spite of the benefits on lamb meat quality, it is suggested that the use of this additive in the ammonization of tropical forages be carried out with care, in limits of up to 6%. MenosThis study aimed to evaluate the effect of pearl millet silage ammoniated with urea on lamb carcass characteristics and meat quality. Thirty-two noncastrated crossbred lambs at 4?5 months of age, with an average initial body weight of 17.39 ± 2.16 kg, were distributed into four treatments in a randomized block experimental design with eight animals per treatment. Experimental diets were composed of pearl millet silage ammoniated with four levels of urea (0%, 2%, 4% and 6%, on dry matter basis (DM). Carcass conformation and fatness decreased linearly (p < 0.05). Except for the fat content, the proximate composition was not influenced (p < 0.05) by the diets. Meat lightness and yellowness increased linearly (p < 0.05). There was no effect of diets (p > 0.05) on cooking losses or shear force. The levels of oleic and erucic fatty acid levels in the meat decreased linearly (p < 0.05), whereas linoleic and eicosadien-oic acids, polyunsaturated fatty acids, PUFA:SFA ratio and ω6 contents increased (p < 0.05). Pearl millet silage ammoniated with urea allows for the production of good-quality lamb meat, with greater concentrations of polyunsaturated fatty acids. However, lambs fed diets with pearl millet ammoniated with up to 6% lead to a reduction of carcass characteristics without significantly affecting loin-eye area possibly associated with low palatability of the additive used. The lower acceptance of the silages with higher levels of urea is due to the ammonia retention in... Mostrar Tudo |
Palavras-Chave: |
Composição centesimal; Cortes comerciais; Qualidade da carne; Silagem de milheto. |
Thesagro: |
Ácido Graxo; Carcaça; Cordeiro; Ovino; Silagem; Uréia. |
Thesaurus NAL: |
Fatty acids; Proximate composition; Sheep. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1146919/1/Effects-of-pearl-millet-silage-ammoniation-with-urea-on-carcass-2018.pdf
|
Marc: |
LEADER 02974naa a2200421 a 4500 001 2146919 005 2022-09-28 008 2018 bl uuuu u00u1 u #d 100 1 $aCARVALHO, G. G. P. de 245 $aEffects of pearl millet silage ammoniation with urea on carcass and meat quality of lambs.$h[electronic resource] 260 $c2018 520 $aThis study aimed to evaluate the effect of pearl millet silage ammoniated with urea on lamb carcass characteristics and meat quality. Thirty-two noncastrated crossbred lambs at 4?5 months of age, with an average initial body weight of 17.39 ± 2.16 kg, were distributed into four treatments in a randomized block experimental design with eight animals per treatment. Experimental diets were composed of pearl millet silage ammoniated with four levels of urea (0%, 2%, 4% and 6%, on dry matter basis (DM). Carcass conformation and fatness decreased linearly (p < 0.05). Except for the fat content, the proximate composition was not influenced (p < 0.05) by the diets. Meat lightness and yellowness increased linearly (p < 0.05). There was no effect of diets (p > 0.05) on cooking losses or shear force. The levels of oleic and erucic fatty acid levels in the meat decreased linearly (p < 0.05), whereas linoleic and eicosadien-oic acids, polyunsaturated fatty acids, PUFA:SFA ratio and ω6 contents increased (p < 0.05). Pearl millet silage ammoniated with urea allows for the production of good-quality lamb meat, with greater concentrations of polyunsaturated fatty acids. However, lambs fed diets with pearl millet ammoniated with up to 6% lead to a reduction of carcass characteristics without significantly affecting loin-eye area possibly associated with low palatability of the additive used. The lower acceptance of the silages with higher levels of urea is due to the ammonia retention in the material is attributed to the ammonization process. Thus, in spite of the benefits on lamb meat quality, it is suggested that the use of this additive in the ammonization of tropical forages be carried out with care, in limits of up to 6%. 650 $aFatty acids 650 $aProximate composition 650 $aSheep 650 $aÁcido Graxo 650 $aCarcaça 650 $aCordeiro 650 $aOvino 650 $aSilagem 650 $aUréia 653 $aComposição centesimal 653 $aCortes comerciais 653 $aQualidade da carne 653 $aSilagem de milheto 700 1 $aFREITAS, P. M. D. de 700 1 $aSANTOS, E. M. 700 1 $aARAUJO, G. G. L. de 700 1 $aOLIVEIRA, J. S. de 700 1 $aRODRIGUES, T. C. de C. 700 1 $aARAÚJO, M. L. G. M. L. de 700 1 $aASSIS, D. Y. C. de 700 1 $aROÇA, R. de O. 700 1 $aDELBEM, N. L. C. de 700 1 $aLOMELE, R. L. 700 1 $aLEITE, L. C. 700 1 $aRODRIGUES, C. S. 773 $tJournal of Animal Physiology and Animal Nutrition$gv. 102, p. 1154-1166, 2018.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Semiárido (CPATSA) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Expressão de busca inválida. Verifique!!! |
|
|