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Registro Completo |
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
23/11/2011 |
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Data da última atualização: |
23/11/2011 |
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Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
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Autoria: |
PERUZZO, E. L.; RUFATTO, L. |
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Afiliação: |
Epagri |
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Título: |
Avaliação do desenvolvimento radicular de Vitis labrusca cv. Isabel em relação a diferentes preparo do solo. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE FRUTICULTURA, 15., 1998, Poços de Caldas, MG. [Anais...]. Poços de Caldas, MG: SBF, 1998. p. 734. |
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Idioma: |
Português |
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Conteúdo: |
O desenvolvimento do sistema radicular da videira se concentra principalmente até 25cm de profundidade do solo. A estratificação das raízes em três diâmetros forma avaliados conforme o tipo de preparo de solo. Procura-se usar um tipo de preparo de solo que favoreça a profundidade do sistema radicular contribuindo para a redução de pragas do solo. |
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Palavras-Chave: |
Isabel; Preparo do solo; Sistema radicular; Vitis. |
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Categoria do assunto: |
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Marc: |
LEADER 00924naa a2200169 a 4500
001 1082181
005 2011-11-23
008 1998 bl uuuu u00u1 u #d
100 1 $aEpagri
245 $aAvaliação do desenvolvimento radicular de Vitis labrusca cv. Isabel em relação a diferentes preparo do solo.
260 $c1998
520 $aO desenvolvimento do sistema radicular da videira se concentra principalmente até 25cm de profundidade do solo. A estratificação das raízes em três diâmetros forma avaliados conforme o tipo de preparo de solo. Procura-se usar um tipo de preparo de solo que favoreça a profundidade do sistema radicular contribuindo para a redução de pragas do solo.
653 $aIsabel
653 $aPreparo do solo
653 $aSistema radicular
653 $aVitis
773 $tIn: CONGRESSO BRASILEIRO DE FRUTICULTURA, 15., 1998, Poços de Caldas, MG. [Anais...]. Poços de Caldas, MG: SBF, 1998. p. 734.
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Biblioteca(s): |
Epagri-Sede. |
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Data corrente: |
03/07/2017 |
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Data da última atualização: |
03/07/2017 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
Internacional - A |
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Autoria: |
VAN CLEEF, E. H. C. B.; D'AUREA, A. P.; FAVARO, V. R.; CLEEF, F. O. S. V.; BARDUCCI, R. S.; ALMEIDA, M. T. C.; MACHADO NETO, O. R.; EZEQUIEL, J. M. B. |
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Título: |
Effects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
Plos One, Illinois, v. 12, p. 1-17, 2017. |
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Idioma: |
Inglês |
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Conteúdo: |
Crude glycerin, the main by-product of biodiesel production, can replace dietary energy
sources, such as corn. The objective of this study was to evaluate the inclusion of up to 30%
of crude glycerin in dry matter (DM) of the total diets, and its effects on meat quality parameters
of feedlot Nellore bulls. Thirty animals (227.7 ± 23.8 kg body weight; 18 months old)
were housed in individual pens and fed 5 experimental diets, containing 0, 7.5, 15, 22.5 or
30% crude glycerin (DM basis). After 103 d (21 d adaptation) animals were slaughtered and
the Longissimus muscle was collected. The characteristics assessed were chemical composition,
fatty acid profile, cholesterol, shear force, pH, color, water-holding capacity, cooking
loss and sensory properties. The increasing inclusion of crude glycerin in the diets did
not affect the chemical composition of the Longissimus muscle (P > 0.10). A quadratic effect
was observed when levels of crude glycerin were increased, on the concentration of pentadecanoic,
palmitoleic and eicosenoic fatty acids in meat (P < 0.05), and on the activity of the
delta-9 desaturase 16 and delta-9 desaturase 18 enzymes (P < 0.05). The addition of crude
glycerin increased the gamma linolenic fatty acid concentration (P < 0.01), and altered the
monounsaturated fatty acids in Longissimus muscle of animals (Pquad. < 0.05). Crude glycerin
decreased cholesterol content in meat (P < 0.05), and promoted higher flavor score and
greasy intensity perception of the meat (P < 0.01). The inclusion of up to 30% crude glycerin
in Nellore cattle bulls`diets (DM basis) improves meat cholesterol and sensory attributes,
such as flavor, without affecting significantly the physical traits, the main fatty acid concentrations
and the chemical composition. MenosCrude glycerin, the main by-product of biodiesel production, can replace dietary energy
sources, such as corn. The objective of this study was to evaluate the inclusion of up to 30%
of crude glycerin in dry matter (DM) of the total diets, and its effects on meat quality parameters
of feedlot Nellore bulls. Thirty animals (227.7 ± 23.8 kg body weight; 18 months old)
were housed in individual pens and fed 5 experimental diets, containing 0, 7.5, 15, 22.5 or
30% crude glycerin (DM basis). After 103 d (21 d adaptation) animals were slaughtered and
the Longissimus muscle was collected. The characteristics assessed were chemical composition,
fatty acid profile, cholesterol, shear force, pH, color, water-holding capacity, cooking
loss and sensory properties. The increasing inclusion of crude glycerin in the diets did
not affect the chemical composition of the Longissimus muscle (P > 0.10). A quadratic effect
was observed when levels of crude glycerin were increased, on the concentration of pentadecanoic,
palmitoleic and eicosenoic fatty acids in meat (P < 0.05), and on the activity of the
delta-9 desaturase 16 and delta-9 desaturase 18 enzymes (P < 0.05). The addition of crude
glycerin increased the gamma linolenic fatty acid concentration (P < 0.01), and altered the
monounsaturated fatty acids in Longissimus muscle of animals (Pquad. < 0.05). Crude glycerin
decreased cholesterol content in meat (P < 0.05), and promoted higher flavor score and
greasy intensity perception of the mea... Mostrar Tudo |
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Palavras-Chave: |
cattle; feedllot; glycerin; meat quality. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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Marc: |
LEADER 02564naa a2200253 a 4500
001 1126305
005 2017-07-03
008 2017 bl uuuu u00u1 u #d
100 1 $aVAN CLEEF, E. H. C. B.
245 $aEffects of dietary inclusion of high concentrations of crude glycerin on meat quality and fatty acid profile of feedlot fed Nellore bulls.$h[electronic resource]
260 $c2017
520 $aCrude glycerin, the main by-product of biodiesel production, can replace dietary energy sources, such as corn. The objective of this study was to evaluate the inclusion of up to 30% of crude glycerin in dry matter (DM) of the total diets, and its effects on meat quality parameters of feedlot Nellore bulls. Thirty animals (227.7 ± 23.8 kg body weight; 18 months old) were housed in individual pens and fed 5 experimental diets, containing 0, 7.5, 15, 22.5 or 30% crude glycerin (DM basis). After 103 d (21 d adaptation) animals were slaughtered and the Longissimus muscle was collected. The characteristics assessed were chemical composition, fatty acid profile, cholesterol, shear force, pH, color, water-holding capacity, cooking loss and sensory properties. The increasing inclusion of crude glycerin in the diets did not affect the chemical composition of the Longissimus muscle (P > 0.10). A quadratic effect was observed when levels of crude glycerin were increased, on the concentration of pentadecanoic, palmitoleic and eicosenoic fatty acids in meat (P < 0.05), and on the activity of the delta-9 desaturase 16 and delta-9 desaturase 18 enzymes (P < 0.05). The addition of crude glycerin increased the gamma linolenic fatty acid concentration (P < 0.01), and altered the monounsaturated fatty acids in Longissimus muscle of animals (Pquad. < 0.05). Crude glycerin decreased cholesterol content in meat (P < 0.05), and promoted higher flavor score and greasy intensity perception of the meat (P < 0.01). The inclusion of up to 30% crude glycerin in Nellore cattle bulls`diets (DM basis) improves meat cholesterol and sensory attributes, such as flavor, without affecting significantly the physical traits, the main fatty acid concentrations and the chemical composition.
653 $acattle
653 $afeedllot
653 $aglycerin
653 $ameat quality
700 1 $aD'AUREA, A. P.
700 1 $aFAVARO, V. R.
700 1 $aCLEEF, F. O. S. V.
700 1 $aBARDUCCI, R. S.
700 1 $aALMEIDA, M. T. C.
700 1 $aMACHADO NETO, O. R.
700 1 $aEZEQUIEL, J. M. B.
773 $tPlos One, Illinois$gv. 12, p. 1-17, 2017.
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