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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: |
30/12/2019 |
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Data da última atualização: |
06/02/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
DALTRO, D. DOS S.; PADILHA, A. H.; GAMA, L. T. DA; SILVA, M. V. G. B.; PANETTO, J. C. do C.; MACHADO, J. D.; BRACCINI NETO, J.; COBUCI, J. A. |
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Afiliação: |
DARLENE DOS SANTOS DALTRO; ALESSANDRO HAIDUCK PADILHA; LUÍS TELO DA GAMA; MARCOS VINICIUS GUALBERTO B SILVA, CNPGL; JOAO CLAUDIO DO CARMO PANETTO, CNPGL; JULIANA DEMENTSHUK MACHADO; JOSÉ BRACCINI NETO; JAIME ARAUJO COBUCI. |
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Título: |
Heterosis in the components of lactation curves of Girolando cows. |
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Ano de publicação: |
2019 |
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Fonte/Imprenta: |
Italian Journal of Animal Science, v. 18, n. 1, p. 267-278, 2019. |
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DOI: |
https://doi.org/10.1080/1828051X.2018.1507627 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the effect of heterosis on the lactation curve components of Girolando cattle obtained by fitting different mathematical models. Data consisted of 258,891 test day milk yield records of the first lactation from 37,965 cows of Minas Gerais State (Brazil) between 1998 and 2014. Those cows were from the Holstein breed (H), Gyr breed (G) and six genetic cross-breedings of Holstein × Gyr, (1/4H, 3/4G (1/4H); 3/8H, 5/8G (3/8H); 1/2H, 1/2G (1/2H), 5/8H, 3/8G (5/8H); 3/4H, 1/4G (3/4H); 7/8H, 1/8G (7/8H)), which is officially named as Girolando breed in Brazil. The Wood’s linear model (WDlin), Wood’s non-linear model (WDnlin), Wilmink’s model (WL) and Ali and Schaeffer’s model (ASH) were used for estimating the peak milk yield (PY), time to peak yield (PT), 305-day milk yield (TMY) and four different persistency measures (P, P2:1, P3:1 and P3:2). Regardless of the fitted model, the highest estimates of PY and TMY were for the H group. The heterosis effect was significant (p < .001) for TMY and all components of the lactation curve, except for P2:1. Girolando cattle presented a heterosis effect of 12.30% and 13.03% for PY and TMY, respectively. The magnitude of heterosis effect was larger for PT (24.18%), whereas the different persistency measures presented the smallest magnitude of heterosis values. The producers may use the different genetic groups to benefit from the heterosis mainly for the time to peak, peak yield and 305-day milk yield.HIGHLIGHTS• Girolando cows in production systems in Brazil has shown positive results. • The greater productive efficiency may be because of heterosis on the production.• Thus effect of heterosis on lactation curve can contribute to the improvement of the production system. MenosThe objective of this study was to evaluate the effect of heterosis on the lactation curve components of Girolando cattle obtained by fitting different mathematical models. Data consisted of 258,891 test day milk yield records of the first lactation from 37,965 cows of Minas Gerais State (Brazil) between 1998 and 2014. Those cows were from the Holstein breed (H), Gyr breed (G) and six genetic cross-breedings of Holstein × Gyr, (1/4H, 3/4G (1/4H); 3/8H, 5/8G (3/8H); 1/2H, 1/2G (1/2H), 5/8H, 3/8G (5/8H); 3/4H, 1/4G (3/4H); 7/8H, 1/8G (7/8H)), which is officially named as Girolando breed in Brazil. The Wood’s linear model (WDlin), Wood’s non-linear model (WDnlin), Wilmink’s model (WL) and Ali and Schaeffer’s model (ASH) were used for estimating the peak milk yield (PY), time to peak yield (PT), 305-day milk yield (TMY) and four different persistency measures (P, P2:1, P3:1 and P3:2). Regardless of the fitted model, the highest estimates of PY and TMY were for the H group. The heterosis effect was significant (p < .001) for TMY and all components of the lactation curve, except for P2:1. Girolando cattle presented a heterosis effect of 12.30% and 13.03% for PY and TMY, respectively. The magnitude of heterosis effect was larger for PT (24.18%), whereas the different persistency measures presented the smallest magnitude of heterosis values. The producers may use the different genetic groups to benefit from the heterosis mainly for the time to peak, peak yield and 305-day milk yield... Mostrar Tudo |
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Palavras-Chave: |
Cross-breeding; Persistency of lactation. |
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Thesaurus Nal: |
Dairy cows; Mathematical models. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02612naa a2200265 a 4500
001 2117831
005 2024-02-06
008 2019 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1080/1828051X.2018.1507627$2DOI
100 1 $aDALTRO, D. DOS S.
245 $aHeterosis in the components of lactation curves of Girolando cows.$h[electronic resource]
260 $c2019
520 $aThe objective of this study was to evaluate the effect of heterosis on the lactation curve components of Girolando cattle obtained by fitting different mathematical models. Data consisted of 258,891 test day milk yield records of the first lactation from 37,965 cows of Minas Gerais State (Brazil) between 1998 and 2014. Those cows were from the Holstein breed (H), Gyr breed (G) and six genetic cross-breedings of Holstein × Gyr, (1/4H, 3/4G (1/4H); 3/8H, 5/8G (3/8H); 1/2H, 1/2G (1/2H), 5/8H, 3/8G (5/8H); 3/4H, 1/4G (3/4H); 7/8H, 1/8G (7/8H)), which is officially named as Girolando breed in Brazil. The Wood’s linear model (WDlin), Wood’s non-linear model (WDnlin), Wilmink’s model (WL) and Ali and Schaeffer’s model (ASH) were used for estimating the peak milk yield (PY), time to peak yield (PT), 305-day milk yield (TMY) and four different persistency measures (P, P2:1, P3:1 and P3:2). Regardless of the fitted model, the highest estimates of PY and TMY were for the H group. The heterosis effect was significant (p < .001) for TMY and all components of the lactation curve, except for P2:1. Girolando cattle presented a heterosis effect of 12.30% and 13.03% for PY and TMY, respectively. The magnitude of heterosis effect was larger for PT (24.18%), whereas the different persistency measures presented the smallest magnitude of heterosis values. The producers may use the different genetic groups to benefit from the heterosis mainly for the time to peak, peak yield and 305-day milk yield.HIGHLIGHTS• Girolando cows in production systems in Brazil has shown positive results. • The greater productive efficiency may be because of heterosis on the production.• Thus effect of heterosis on lactation curve can contribute to the improvement of the production system.
650 $aDairy cows
650 $aMathematical models
653 $aCross-breeding
653 $aPersistency of lactation
700 1 $aPADILHA, A. H.
700 1 $aGAMA, L. T. DA
700 1 $aSILVA, M. V. G. B.
700 1 $aPANETTO, J. C. do C.
700 1 $aMACHADO, J. D.
700 1 $aBRACCINI NETO, J.
700 1 $aCOBUCI, J. A.
773 $tItalian Journal of Animal Science$gv. 18, n. 1, p. 267-278, 2019.
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Registro original: |
Embrapa Gado de Leite (CNPGL) |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
31/01/2017 |
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Data da última atualização: |
06/09/2021 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
SANTOS, K. M. O. dos; OLIVEIRA, I. C.; SILVA, L. F. da; BURITI, F. C. A. |
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Afiliação: |
KARINA MARIA OLBRICH DOS SANTOS, CTAA; Isabel Cristina Oliveira, Instituto Federal de Educação Ciência e Tecnologia do Ceará - Campus Sobral; LIANA MARIA FERREIRA DA SILVA, CNPC; F. C. A. Buriti, Universidade Estadual da Paraíba. |
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Título: |
Lactobacillus rhamnosus em bebida láctea caprina com suco de uva: sobrevivência a condições gastrintestinais simuladas in vitro. |
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Ano de publicação: |
2016 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional, 2016. |
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Idioma: |
Português |
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Conteúdo: |
Resumo: A resistência a condições do trato gastrintestinal (TGI) simuladas in vitro da cepa nativa Lactobacillus rhamnosus EM1127 (Lr-EM1127), potencialmente probiótica, em bebida láctea caprina fermentada com suco de uva, foi investigada em comparação com cultura probiótica comercial da mesma espécie (Lr-32). A acidez titulável e o pH das bebidas foram monitorados durante 28 dias de armazenamento refrigerado a 6 ± 2 °C, registrando-se gradual aumento da acidez e redução do pH no período. Nos ensaios de digestão in vitro das bebidas observou-se queda de 3,80 e 3,27 log UFC/mL na população de Lr-EM1127, respectivamente, no primeiro e aos 28 dias. Queda mais acentuada foi registrada para Lr-32, de 5,03 e 5,42 log UFC/mL, respectivamente, nos mesmos períodos. A sobrevivência de Lr-EM1127 na bebida láctea caprina às condições do TGI in vitro foi superior à da cepa comercial. O produto mostrou ser um veículo adequado para a cepa potencialmente probiótica LrEM1127. Abstracts: The resistance to the in vitro simulated gastrointestinal (GIT) conditions of an indigenous potentially probiotic strain of Lactobacillus rhamnosus (Lr-EM1107) incorporated to a fermented goat dairy beverage with grape juice was investigated in comparison with a commercial probiotic culture (Lr-32). Titratable acidity and pH of the beverages were measured during 28 days of cold storage (6 ± 2 °C), being registered a gradual increase and decline, respectively, for both beverages. A decrease of 3.80 and 3.27 log cfu/mL in Lr-EM1127 population was observed during the in vitro digestion assay of the beverage at first and 28 days, respectively. A higher decline was registered for Lr-32, 5.03 and 5.42 cfu/mL, respectively, in the same periods. The indigenous strain Lr-EM1127 incorporated to the goat dairy beverage with grape juice survived better to GIT conditions in vitro, compared with the commercial strain. The product showed to be a suitable vehicle for Lr-EM1127. MenosResumo: A resistência a condições do trato gastrintestinal (TGI) simuladas in vitro da cepa nativa Lactobacillus rhamnosus EM1127 (Lr-EM1127), potencialmente probiótica, em bebida láctea caprina fermentada com suco de uva, foi investigada em comparação com cultura probiótica comercial da mesma espécie (Lr-32). A acidez titulável e o pH das bebidas foram monitorados durante 28 dias de armazenamento refrigerado a 6 ± 2 °C, registrando-se gradual aumento da acidez e redução do pH no período. Nos ensaios de digestão in vitro das bebidas observou-se queda de 3,80 e 3,27 log UFC/mL na população de Lr-EM1127, respectivamente, no primeiro e aos 28 dias. Queda mais acentuada foi registrada para Lr-32, de 5,03 e 5,42 log UFC/mL, respectivamente, nos mesmos períodos. A sobrevivência de Lr-EM1127 na bebida láctea caprina às condições do TGI in vitro foi superior à da cepa comercial. O produto mostrou ser um veículo adequado para a cepa potencialmente probiótica LrEM1127. Abstracts: The resistance to the in vitro simulated gastrointestinal (GIT) conditions of an indigenous potentially probiotic strain of Lactobacillus rhamnosus (Lr-EM1107) incorporated to a fermented goat dairy beverage with grape juice was investigated in comparison with a commercial probiotic culture (Lr-32). Titratable acidity and pH of the beverages were measured during 28 days of cold storage (6 ± 2 °C), being registered a gradual increase and decline, respectively, for both beverages. A decrease of 3.80 and 3.27 lo... Mostrar Tudo |
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Palavras-Chave: |
Alimentos funcionais; Alimentos probióticos; Bactérias láticas nativas; Resistência gastrintestinal in vitro. |
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Thesagro: |
Caprino; Leite de cabra; Nutrição humana; Tecnologia de alimento. |
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Thesaurus NAL: |
Goat milk; Health foods; Probiotics. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/151114/1/L-hamnosus-em-bebida-lactea-Anais-CBCTA2016.pdf
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Marc: |
LEADER 03057nam a2200277 a 4500
001 2062277
005 2021-09-06
008 2016 bl uuuu u01u1 u #d
100 1 $aSANTOS, K. M. O. dos
245 $aLactobacillus rhamnosus em bebida láctea caprina com suco de uva$bsobrevivência a condições gastrintestinais simuladas in vitro.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE CIÊNCIA E TECNOLOGIA DE ALIMENTOS, 25.; CIGR SESSION 6 INTERNATIONAL TECHNICAL SYMPOSIUM, 10., 2016, Gramado. Alimentação: árvore que sustenta a vida. Anais... Gramado: SBCTA Regional$c2016
520 $aResumo: A resistência a condições do trato gastrintestinal (TGI) simuladas in vitro da cepa nativa Lactobacillus rhamnosus EM1127 (Lr-EM1127), potencialmente probiótica, em bebida láctea caprina fermentada com suco de uva, foi investigada em comparação com cultura probiótica comercial da mesma espécie (Lr-32). A acidez titulável e o pH das bebidas foram monitorados durante 28 dias de armazenamento refrigerado a 6 ± 2 °C, registrando-se gradual aumento da acidez e redução do pH no período. Nos ensaios de digestão in vitro das bebidas observou-se queda de 3,80 e 3,27 log UFC/mL na população de Lr-EM1127, respectivamente, no primeiro e aos 28 dias. Queda mais acentuada foi registrada para Lr-32, de 5,03 e 5,42 log UFC/mL, respectivamente, nos mesmos períodos. A sobrevivência de Lr-EM1127 na bebida láctea caprina às condições do TGI in vitro foi superior à da cepa comercial. O produto mostrou ser um veículo adequado para a cepa potencialmente probiótica LrEM1127. Abstracts: The resistance to the in vitro simulated gastrointestinal (GIT) conditions of an indigenous potentially probiotic strain of Lactobacillus rhamnosus (Lr-EM1107) incorporated to a fermented goat dairy beverage with grape juice was investigated in comparison with a commercial probiotic culture (Lr-32). Titratable acidity and pH of the beverages were measured during 28 days of cold storage (6 ± 2 °C), being registered a gradual increase and decline, respectively, for both beverages. A decrease of 3.80 and 3.27 log cfu/mL in Lr-EM1127 population was observed during the in vitro digestion assay of the beverage at first and 28 days, respectively. A higher decline was registered for Lr-32, 5.03 and 5.42 cfu/mL, respectively, in the same periods. The indigenous strain Lr-EM1127 incorporated to the goat dairy beverage with grape juice survived better to GIT conditions in vitro, compared with the commercial strain. The product showed to be a suitable vehicle for Lr-EM1127.
650 $aGoat milk
650 $aHealth foods
650 $aProbiotics
650 $aCaprino
650 $aLeite de cabra
650 $aNutrição humana
650 $aTecnologia de alimento
653 $aAlimentos funcionais
653 $aAlimentos probióticos
653 $aBactérias láticas nativas
653 $aResistência gastrintestinal in vitro
700 1 $aOLIVEIRA, I. C.
700 1 $aSILVA, L. F. da
700 1 $aBURITI, F. C. A.
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