Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar
Autor(a) principal: | |
---|---|
Data de Publicação: | 2011 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/454 |
Resumo: | Yacon is a food product that has been little explored and is characterized by its high water content resulting in short shelf life. Thus, yacon flour is a promissing alternative since it extend the shelf life of yacon and facilitates its incorporation to various foods. The objectives of this study were: to develop flour from the yacon root, determine yield and characterize the chemical composition (study I), evaluate the effect of yacon flour on bone health of animals (study II and III), verify the possible effects of hepatotoxic yacon flour in rats (study II and III) and evaluate the effect of yacon flour on the modulation of caecal flora in animal (study III). For preparation of yacon flour it was first dried at 55°C for 48 hours. The flour obtained was used to prepare the experimental diets to carrying out the biological tests with rats. In study II, the animals (n = 8) were divided into six experimental groups for two levels of calcium (100% and 75% of the recommended) and three levels of yacon flour FOS (0%, 4% and 8%) as follows: 1) 100% Ca; 2) 100% Ca + yacon flour (FY) with 4% FOS; 3) 100% Ca + FY with 8% FOS; 4) 75% Ca; 5) 75% Ca + FY with 4% FOS and 6) 75% Ca + FY with 8% FOS. In study III, the animals (n = 8) were divided into 4 groups: 1) control (standard AIN-93G diet), 2) prebiotic (FY with 4% FOS), 3) Probiotic (0.1 mL of concentrated B. longum cells), and 4) Symbiotic (FY with 4% FOS + probiotic). After 28 days, of experimental the animals (study II and III) were evaluated for liver function (protein, albumin, AST, ALT, alkaline phosphatase, triglycerides, total cholesterol, HDL-c and LDL-c), biomechanical properties (length, thickness and fracture strength) and femur mineral content (calcium, phosphorus and magnesium) in the tibia. In study III the concentration of SCFA and microbiota in the cecal content was also evaluated. Study I provided were obtained the following results for the chemical composition of FY: 0.05 g of calcium, 0.15 g of lipids, 0.18 g of magnesium, 0.21 g of phosphorus, 2.7 g of protein, 5.4 g ash, 6.9 g moisture, 25.7 g of FOS and 38.95 g of non-digestible carbohydrates. The consumption of yacon flour with 4% and 8% FOS in the diet with 100% or 75% of the recommended calcium did not affect the liver variables. Fracture strength of the femur and the calcium and phosphorus in the tibia increased (P<0.05) with the addition of increasing levels of yacon flour (study II). Increased (P<0.05) contents of calcium, phosphorus and magnesium were observed in the tibia of animals of the probiotic and synbiotic groups (study III). Incorporation of flour with 4% FOS increased the count of strict and facultative anaerobes and also increased concentrations of propionate and buritato, exerting a positive effect on the modulation of short-chain fatty acids in the cecum of the animals (study III). The experiments conducted in this study are indicative that yacon flour can improve bone health by increasing resistance to fracture and retention of minerals (calcium, phosphorus and magnesium). Because of the versatility of the flour to be incorporated into various products, yacon may contribute to the development of various foods with functional property claims due to their high FOS content. |
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Rodrigues, Fabiana Carvalhohttp://lattes.cnpq.br/9637419452822220Martino, Hércia Stampini Duartehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796577J7Oliveira, Tânia Toledo dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787758J2Ferreira, Célia Lúcia de Luces Forteshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9Costa, Neuza Maria Brunorohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781709D6Pedrosa, Rogério Graçahttp://lattes.cnpq.br/2133196585575321Fontes, Edimar Aparecida Filomenohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8Castro, Luiza Carla Vidigalhttp://lattes.cnpq.br/92567205890422522015-03-26T12:25:07Z2012-11-272015-03-26T12:25:07Z2011-12-13RODRIGUES, Fabiana Carvalho. Evaluation of yacon flour (Smallanthus sonchifolius) in the modulation of the biomechanical properties and retention of minerals in the bones of Wistar rats. 2011. 181 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2011.http://locus.ufv.br/handle/123456789/454Yacon is a food product that has been little explored and is characterized by its high water content resulting in short shelf life. Thus, yacon flour is a promissing alternative since it extend the shelf life of yacon and facilitates its incorporation to various foods. The objectives of this study were: to develop flour from the yacon root, determine yield and characterize the chemical composition (study I), evaluate the effect of yacon flour on bone health of animals (study II and III), verify the possible effects of hepatotoxic yacon flour in rats (study II and III) and evaluate the effect of yacon flour on the modulation of caecal flora in animal (study III). For preparation of yacon flour it was first dried at 55°C for 48 hours. The flour obtained was used to prepare the experimental diets to carrying out the biological tests with rats. In study II, the animals (n = 8) were divided into six experimental groups for two levels of calcium (100% and 75% of the recommended) and three levels of yacon flour FOS (0%, 4% and 8%) as follows: 1) 100% Ca; 2) 100% Ca + yacon flour (FY) with 4% FOS; 3) 100% Ca + FY with 8% FOS; 4) 75% Ca; 5) 75% Ca + FY with 4% FOS and 6) 75% Ca + FY with 8% FOS. In study III, the animals (n = 8) were divided into 4 groups: 1) control (standard AIN-93G diet), 2) prebiotic (FY with 4% FOS), 3) Probiotic (0.1 mL of concentrated B. longum cells), and 4) Symbiotic (FY with 4% FOS + probiotic). After 28 days, of experimental the animals (study II and III) were evaluated for liver function (protein, albumin, AST, ALT, alkaline phosphatase, triglycerides, total cholesterol, HDL-c and LDL-c), biomechanical properties (length, thickness and fracture strength) and femur mineral content (calcium, phosphorus and magnesium) in the tibia. In study III the concentration of SCFA and microbiota in the cecal content was also evaluated. Study I provided were obtained the following results for the chemical composition of FY: 0.05 g of calcium, 0.15 g of lipids, 0.18 g of magnesium, 0.21 g of phosphorus, 2.7 g of protein, 5.4 g ash, 6.9 g moisture, 25.7 g of FOS and 38.95 g of non-digestible carbohydrates. The consumption of yacon flour with 4% and 8% FOS in the diet with 100% or 75% of the recommended calcium did not affect the liver variables. Fracture strength of the femur and the calcium and phosphorus in the tibia increased (P<0.05) with the addition of increasing levels of yacon flour (study II). Increased (P<0.05) contents of calcium, phosphorus and magnesium were observed in the tibia of animals of the probiotic and synbiotic groups (study III). Incorporation of flour with 4% FOS increased the count of strict and facultative anaerobes and also increased concentrations of propionate and buritato, exerting a positive effect on the modulation of short-chain fatty acids in the cecum of the animals (study III). The experiments conducted in this study are indicative that yacon flour can improve bone health by increasing resistance to fracture and retention of minerals (calcium, phosphorus and magnesium). Because of the versatility of the flour to be incorporated into various products, yacon may contribute to the development of various foods with functional property claims due to their high FOS content.O yacon é um alimento ainda pouco explorado, característico pela vida de prateleira curta, decorrente da grande porcentagem de água que possui. Neste sentido, a farinha de yacon torna-se promissora, pois além de aumentar a vida útil do yacon, facilita sua incorporação na produção de diversos alimentos. Os objetivos deste estudo foram: elaborar a farinha a partir da raiz do yacon, determinar seu rendimento e caracterizar a composição química (estudo I); avaliar o efeito da farinha de yacon na saúde óssea dos animais (estudo II e III); verificar os possíveis efeitos hepatotóxicos da farinha de yacon em ratos (estudo II e III) e avaliar o efeito da farinha de yacon na modulação da microbiota cecal dos animais (estudo III). Para elaboração da farinha de yacon foi realizada secagem a 55°C/48 horas. A farinha obtida foi utilizada no preparo das dietas experimentais para realização dos ensaios biológicos com ratos Wistar. No estudo II, os animais (n=8) foram distribuídos em 6 grupos experimentais, com dois níveis de cálcio (100% e 75% das recomendações) e três níveis de FOS da farinha de yacon (0%, 4% e 8%) da seguinte maneira: 1) 100% Ca; 2) 100% Ca + farinha de yacon (FY) com 4% FOS; 3) 100% Ca + FY com 8% FOS; 4) 75% Ca; 5) 75% Ca + FY com 4% FOS e 6) 75% Ca + FY com 8% FOS. Para realização do estudo III, os animais (n=8) foram distribuídos em 4 grupos: 1) Controle (dieta padrão AIN-93G); 2) Prebiótico (FY com 4% de FOS); 3) Probiótico (0,1 mL do concentrado celular de B. longum); 4) Simbiótico (FY com 4% de FOS + probiótico). Ao final dos 28 dias de experimentação os animais (estudo II e III) foram avaliados quanto à função hepática (proteína, albumina, AST, ALT, fosfatase alcalina, triacilgliceróis, colesterol total e frações); propriedades biomecânicas (comprimento, espessura e força de fratura) do fêmur e conteúdo de minerais (cálcio, fósforo e magnésio) na tíbia. No estudo III, avaliou-se também a concentração de AGCC e a microbiota do conteúdo cecal. No estudo I foram obtidos os seguintes resultados para a composição química da FY: 0,05 g de cálcio; 0,15 g de lipídios; 0,18 g de magnésio; 0,21 g de fósforo; 2,7 g de proteínas; 5,4 g de resíduo mineral fixo; 6,9 g de umidade; 25,7 g de FOS e 38,95 g de carboidratos não digeríveis. O consumo da farinha de yacon com 4% e 8% de FOS, em dieta com 100% ou 75% das recomendações de cálcio não afetou as variáveis hepáticas. A força de fratura do fêmur e os teores de cálcio e fósforo na tíbia aumentaram (P<0,05) com a adição de níveis crescentes da farinha de yacon (estudo II). Houve aumento (P<0,05) do conteúdo de cálcio, fósforo e magnésio na tíbia dos animais dos grupos probiótico e simbiótico (estudo III). A incorporação da farinha com 4% de FOS elevou a contagem de anaeróbios estritos e facultativos, aumentou a concentração de ácido propriônico e butírico, exercendo efeito positivo na modulação desses ácidos graxos de cadeia curta no ceco dos animais (estudo III). Os experimentos realizados nesta pesquisa constituem um indicativo de que a farinha de yacon pode melhorar a saúde óssea, por aumentar à resistência a fratura e a retenção de minerais (cálcio, fósforo e magnésio) nos ossos. Devido à versatilidade que a farinha possui de ser incorporada a vários tipos de produtos, o yacon nesta forma pode contribuir para o desenvolvimento de vários alimentos com alegação de propriedades funcionais, por apresentar 25,7% de FOS.application/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosYaconPrebióticoSaúde ósseaYaconPrebioticBone healthCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOSAvaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos WistarEvaluation of yacon flour (Smallanthus sonchifolius) in the modulation of the biomechanical properties and retention of minerals in the bones of Wistar ratsinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf979587https://locus.ufv.br//bitstream/123456789/454/1/texto%20completo.pdf48d960b195946a3439dd1ccf9e55a651MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain305690https://locus.ufv.br//bitstream/123456789/454/2/texto%20completo.pdf.txt46ba461a7ae9dc5e7183b4d4916bea22MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3663https://locus.ufv.br//bitstream/123456789/454/3/texto%20completo.pdf.jpg46b11a009c38a8ce77a00de313471cf9MD53123456789/4542016-04-06 23:06:41.482oai:locus.ufv.br:123456789/454Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:06:41LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar |
dc.title.alternative.eng.fl_str_mv |
Evaluation of yacon flour (Smallanthus sonchifolius) in the modulation of the biomechanical properties and retention of minerals in the bones of Wistar rats |
title |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar |
spellingShingle |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar Rodrigues, Fabiana Carvalho Yacon Prebiótico Saúde óssea Yacon Prebiotic Bone health CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
title_short |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar |
title_full |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar |
title_fullStr |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar |
title_full_unstemmed |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar |
title_sort |
Avaliação da farinha de yacon (Smallanthus sonchifolius) na modulação das propriedades biomecânicas e na retenção de minerais nos ossos de ratos Wistar |
author |
Rodrigues, Fabiana Carvalho |
author_facet |
Rodrigues, Fabiana Carvalho |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/9637419452822220 |
dc.contributor.author.fl_str_mv |
Rodrigues, Fabiana Carvalho |
dc.contributor.advisor-co1.fl_str_mv |
Martino, Hércia Stampini Duarte |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4796577J7 |
dc.contributor.advisor-co2.fl_str_mv |
Oliveira, Tânia Toledo de |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4787758J2 |
dc.contributor.advisor1.fl_str_mv |
Ferreira, Célia Lúcia de Luces Fortes |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4793681U9 |
dc.contributor.referee1.fl_str_mv |
Costa, Neuza Maria Brunoro |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781709D6 |
dc.contributor.referee2.fl_str_mv |
Pedrosa, Rogério Graça |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/2133196585575321 |
dc.contributor.referee3.fl_str_mv |
Fontes, Edimar Aparecida Filomeno |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4792339T8 |
dc.contributor.referee4.fl_str_mv |
Castro, Luiza Carla Vidigal |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/9256720589042252 |
contributor_str_mv |
Martino, Hércia Stampini Duarte Oliveira, Tânia Toledo de Ferreira, Célia Lúcia de Luces Fortes Costa, Neuza Maria Brunoro Pedrosa, Rogério Graça Fontes, Edimar Aparecida Filomeno Castro, Luiza Carla Vidigal |
dc.subject.por.fl_str_mv |
Yacon Prebiótico Saúde óssea |
topic |
Yacon Prebiótico Saúde óssea Yacon Prebiotic Bone health CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Yacon Prebiotic Bone health |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS::MICROBIOLOGIA DE ALIMENTOS |
description |
Yacon is a food product that has been little explored and is characterized by its high water content resulting in short shelf life. Thus, yacon flour is a promissing alternative since it extend the shelf life of yacon and facilitates its incorporation to various foods. The objectives of this study were: to develop flour from the yacon root, determine yield and characterize the chemical composition (study I), evaluate the effect of yacon flour on bone health of animals (study II and III), verify the possible effects of hepatotoxic yacon flour in rats (study II and III) and evaluate the effect of yacon flour on the modulation of caecal flora in animal (study III). For preparation of yacon flour it was first dried at 55°C for 48 hours. The flour obtained was used to prepare the experimental diets to carrying out the biological tests with rats. In study II, the animals (n = 8) were divided into six experimental groups for two levels of calcium (100% and 75% of the recommended) and three levels of yacon flour FOS (0%, 4% and 8%) as follows: 1) 100% Ca; 2) 100% Ca + yacon flour (FY) with 4% FOS; 3) 100% Ca + FY with 8% FOS; 4) 75% Ca; 5) 75% Ca + FY with 4% FOS and 6) 75% Ca + FY with 8% FOS. In study III, the animals (n = 8) were divided into 4 groups: 1) control (standard AIN-93G diet), 2) prebiotic (FY with 4% FOS), 3) Probiotic (0.1 mL of concentrated B. longum cells), and 4) Symbiotic (FY with 4% FOS + probiotic). After 28 days, of experimental the animals (study II and III) were evaluated for liver function (protein, albumin, AST, ALT, alkaline phosphatase, triglycerides, total cholesterol, HDL-c and LDL-c), biomechanical properties (length, thickness and fracture strength) and femur mineral content (calcium, phosphorus and magnesium) in the tibia. In study III the concentration of SCFA and microbiota in the cecal content was also evaluated. Study I provided were obtained the following results for the chemical composition of FY: 0.05 g of calcium, 0.15 g of lipids, 0.18 g of magnesium, 0.21 g of phosphorus, 2.7 g of protein, 5.4 g ash, 6.9 g moisture, 25.7 g of FOS and 38.95 g of non-digestible carbohydrates. The consumption of yacon flour with 4% and 8% FOS in the diet with 100% or 75% of the recommended calcium did not affect the liver variables. Fracture strength of the femur and the calcium and phosphorus in the tibia increased (P<0.05) with the addition of increasing levels of yacon flour (study II). Increased (P<0.05) contents of calcium, phosphorus and magnesium were observed in the tibia of animals of the probiotic and synbiotic groups (study III). Incorporation of flour with 4% FOS increased the count of strict and facultative anaerobes and also increased concentrations of propionate and buritato, exerting a positive effect on the modulation of short-chain fatty acids in the cecum of the animals (study III). The experiments conducted in this study are indicative that yacon flour can improve bone health by increasing resistance to fracture and retention of minerals (calcium, phosphorus and magnesium). Because of the versatility of the flour to be incorporated into various products, yacon may contribute to the development of various foods with functional property claims due to their high FOS content. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-12-13 |
dc.date.available.fl_str_mv |
2012-11-27 2015-03-26T12:25:07Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:25:07Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
RODRIGUES, Fabiana Carvalho. Evaluation of yacon flour (Smallanthus sonchifolius) in the modulation of the biomechanical properties and retention of minerals in the bones of Wistar rats. 2011. 181 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2011. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/454 |
identifier_str_mv |
RODRIGUES, Fabiana Carvalho. Evaluation of yacon flour (Smallanthus sonchifolius) in the modulation of the biomechanical properties and retention of minerals in the bones of Wistar rats. 2011. 181 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2011. |
url |
http://locus.ufv.br/handle/123456789/454 |
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por |
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por |
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Universidade Federal de Viçosa |
dc.publisher.program.fl_str_mv |
Doutorado em Ciência e Tecnologia de Alimentos |
dc.publisher.initials.fl_str_mv |
UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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