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Registro Completo |
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Biblioteca(s): |
Embrapa Pecuária Sul. |
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Data corrente: |
30/11/2011 |
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Data da última atualização: |
15/02/2012 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
RODRIGUES, P. R.; MENEZES, L. de M.; SILVEIRA, I. D. B.; SUÑÉ, R. W.; CARDOSO, F. F. |
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Afiliação: |
RENATA WOLF SUÑÉ MARTINS DA SILVA, CPPSUL; FERNANDO FLORES CARDOSO, CPPSUL. |
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Título: |
Milk chemical composition of beef cows from different genotypes raised in extensive system. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: REUNIÓN DE LA ASOCIACIÓN LATINOAMERICANA DE PRODUCCIÓN ANIMAL, 22., 2011, Montevideo, Uruguay. Memorias... Montevideo: Asociación Uruguaya de Producción Animal, 2011. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Inglês |
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Conteúdo: |
Among the environmental factors that contribute to calf growth during the pre-weaning period, the most important is the milk provide by its dam. In this sense, not only the amount but also its constituents are important because they must meet the calves nutritional requirements at this developmental stage. The aim of this study was to evaluate the milk chemical composition from different genotype beef cows machine milked in three lactation periods (early, middle and end). The study included 66 cows of the following genotypes: Angus cows (ANAN), Angus x Caracu (ANCR), Angus x Hereford (ANHH) and Angus x Nellore (ANNE). Milk fat percentage was higher for ANCR and ANNE (3.78% and 3.79%, respectively), not differing between them. For protein, ANCR (3.16%) was superior to other genotypes, except ANNE (3.12%). The ANNE genotype had a lactose percentage of 4.77%, being higher than the other evaluated genotypes. Values for total solids of ANCR and ANNE (12.44% and 12.69%, respectively) were also higher than the other genotypes, again not differing between them. There was variation in the milk composition among the measured periods. Lactose percentage assessed during late lactation was lower than in the two earlier periods. For the milk fat percentage, there was an increase in late lactation compared to assessments in the earlier periods. The total solids and protein percentage increased concentrations from early to middle and from middle to late lactation periods. We conclude that the milk chemistry composition of beef cows is influenced by genotype the lactation period. MenosAmong the environmental factors that contribute to calf growth during the pre-weaning period, the most important is the milk provide by its dam. In this sense, not only the amount but also its constituents are important because they must meet the calves nutritional requirements at this developmental stage. The aim of this study was to evaluate the milk chemical composition from different genotype beef cows machine milked in three lactation periods (early, middle and end). The study included 66 cows of the following genotypes: Angus cows (ANAN), Angus x Caracu (ANCR), Angus x Hereford (ANHH) and Angus x Nellore (ANNE). Milk fat percentage was higher for ANCR and ANNE (3.78% and 3.79%, respectively), not differing between them. For protein, ANCR (3.16%) was superior to other genotypes, except ANNE (3.12%). The ANNE genotype had a lactose percentage of 4.77%, being higher than the other evaluated genotypes. Values for total solids of ANCR and ANNE (12.44% and 12.69%, respectively) were also higher than the other genotypes, again not differing between them. There was variation in the milk composition among the measured periods. Lactose percentage assessed during late lactation was lower than in the two earlier periods. For the milk fat percentage, there was an increase in late lactation compared to assessments in the earlier periods. The total solids and protein percentage increased concentrations from early to middle and from middle to late lactation periods. We conclude that t... Mostrar Tudo |
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Palavras-Chave: |
Leite Instável Não Ácido; LINA; Sistema de Criação extensivo. |
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Thesagro: |
Composição Química; Gado de Corte; Leite. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://www.alice.cnptia.embrapa.br/alice/bitstream/doc/907988/1/K38.pdf
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Marc: |
LEADER 02441nam a2200241 a 4500
001 1907988
005 2012-02-15
008 2011 bl uuuu u00u1 u #d
100 1 $aRODRIGUES, P. R.
245 $aMilk chemical composition of beef cows from different genotypes raised in extensive system.$h[electronic resource]
260 $aIn: REUNIÓN DE LA ASOCIACIÓN LATINOAMERICANA DE PRODUCCIÓN ANIMAL, 22., 2011, Montevideo, Uruguay. Memorias... Montevideo: Asociación Uruguaya de Producción Animal$c2011
300 $c1 CD-ROM.
520 $aAmong the environmental factors that contribute to calf growth during the pre-weaning period, the most important is the milk provide by its dam. In this sense, not only the amount but also its constituents are important because they must meet the calves nutritional requirements at this developmental stage. The aim of this study was to evaluate the milk chemical composition from different genotype beef cows machine milked in three lactation periods (early, middle and end). The study included 66 cows of the following genotypes: Angus cows (ANAN), Angus x Caracu (ANCR), Angus x Hereford (ANHH) and Angus x Nellore (ANNE). Milk fat percentage was higher for ANCR and ANNE (3.78% and 3.79%, respectively), not differing between them. For protein, ANCR (3.16%) was superior to other genotypes, except ANNE (3.12%). The ANNE genotype had a lactose percentage of 4.77%, being higher than the other evaluated genotypes. Values for total solids of ANCR and ANNE (12.44% and 12.69%, respectively) were also higher than the other genotypes, again not differing between them. There was variation in the milk composition among the measured periods. Lactose percentage assessed during late lactation was lower than in the two earlier periods. For the milk fat percentage, there was an increase in late lactation compared to assessments in the earlier periods. The total solids and protein percentage increased concentrations from early to middle and from middle to late lactation periods. We conclude that the milk chemistry composition of beef cows is influenced by genotype the lactation period.
650 $aComposição Química
650 $aGado de Corte
650 $aLeite
653 $aLeite Instável Não Ácido
653 $aLINA
653 $aSistema de Criação extensivo
700 1 $aMENEZES, L. de M.
700 1 $aSILVEIRA, I. D. B.
700 1 $aSUÑÉ, R. W.
700 1 $aCARDOSO, F. F.
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Registro original: |
Embrapa Pecuária Sul (CPPSUL) |
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
21/07/2020 |
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Data da última atualização: |
28/04/2023 |
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Tipo da produção científica: |
Comunicado Técnico/Recomendações Técnicas |
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Autoria: |
CASTRO, C. D. P. da C.; RYBKA, A. C. P. |
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Afiliação: |
CLIVIA DANUBIA PINHO DA C CASTRO, CPATSA; ANA CECILIA POLONI RYBKA, CPATSA. |
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Título: |
Processamento de doce de umbu com amêndoas de licuri. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Petrolina: Embrapa Semiárido, 2020. |
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Páginas: |
6 p. |
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Série: |
(Embrapa Semiárido. Comunicado técnico, 175). |
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ISSN: |
1808-9984 |
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Idioma: |
Português |
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Conteúdo: |
Este trabalho tem o objetivo de apresentar a descrição do processo desenvolvido pela Embrapa Semiárido para a produção de doce de umbu com amêndoas de licuri, como produto potencial para ser incorporado na comercialização de doces derivados de plantas da Caatinga. Assim, o licuri poderá agregar maior valor nutricional e cultural ao doce de umbu e representar uma nova opção de sabor e textura. |
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Palavras-Chave: |
Aceitação do consumidor; Amêndoas de licuri; Doce de umbu; Licuri; Valor nutricional. |
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Thesagro: |
Caatinga; Fruta Tropical; Processamento; Spondias Tuberosa; Tecnologia de Alimento; Umbu. |
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Thesaurus NAL: |
Food technology; Spondias. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://www.infoteca.cnptia.embrapa.br/infoteca/bitstream/doc/1123939/1/Processamento-Doce-umbu-licuri.pdf
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Marc: |
LEADER 01274nam a2200313 a 4500
001 2123939
005 2023-04-28
008 2020 bl uuuu u0uu1 u #d
022 $a1808-9984
100 1 $aCASTRO, C. D. P. da C.
245 $aProcessamento de doce de umbu com amêndoas de licuri.$h[electronic resource]
260 $aPetrolina: Embrapa Semiárido$c2020
300 $a6 p.
490 $a(Embrapa Semiárido. Comunicado técnico, 175).
520 $aEste trabalho tem o objetivo de apresentar a descrição do processo desenvolvido pela Embrapa Semiárido para a produção de doce de umbu com amêndoas de licuri, como produto potencial para ser incorporado na comercialização de doces derivados de plantas da Caatinga. Assim, o licuri poderá agregar maior valor nutricional e cultural ao doce de umbu e representar uma nova opção de sabor e textura.
650 $aFood technology
650 $aSpondias
650 $aCaatinga
650 $aFruta Tropical
650 $aProcessamento
650 $aSpondias Tuberosa
650 $aTecnologia de Alimento
650 $aUmbu
653 $aAceitação do consumidor
653 $aAmêndoas de licuri
653 $aDoce de umbu
653 $aLicuri
653 $aValor nutricional
700 1 $aRYBKA, A. C. P.
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Embrapa Semiárido (CPATSA) |
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