Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação
Autor(a) principal: | |
---|---|
Data de Publicação: | 2001 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRGS |
Texto Completo: | http://hdl.handle.net/10183/1960 |
Resumo: | Soybeans were roasted in an experimental roaster during 2 or 3 minutes either at 380 or 490 ºC air temperature and kept or not for 30 minutes under steeping. The heat treatment effects on soybeans were evaluated in a first trial through two different procedures: a) after 16 hours of an “in situ” ruminal incubation period, all heat treated soybeans showed an increased (P<0,05) rumen undegraded protein (RUP) content in comparison to raw soybeans; b) a pepsin/pancreatin “in vitro” procedure showed that roasting at 380 ºC, during 2 minutes, with steeping, or at 380 ºC , during 3 minutes without steeping, did not affect the “in vitro” enzymatic intestinal digestibility of soybeans (P>0,05). In a second trial, soybeans roasted at 380 ºC, during 2 minutes and kept under steeping were included in isonitrogenous and isocaloric lactating dairy cows rations and evaluated in comparison to raw soybeans, with two other protein sources as references. There were no differences (P>0,05) between the roasted and raw soybeans diets related either to dry matter or crude protein intakes, milk yield and composition and plasma urea nitrogen (PUN) and milk urea nitrogen (MUN) concentrations, but roasted soybeans yielded significantly (P<0,05) more milk per kg of dry matter or crude protein intake than raw soybeans. |
id |
URGS_3f1f3838aa2199036245d449a85d97ae |
---|---|
oai_identifier_str |
oai:www.lume.ufrgs.br:10183/1960 |
network_acronym_str |
URGS |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UFRGS |
repository_id_str |
1853 |
spelling |
Carvalho, Nelcy Madruga deMuhlbach, Paulo Roberto Frenzel2007-06-06T17:19:21Z2001http://hdl.handle.net/10183/1960000312905Soybeans were roasted in an experimental roaster during 2 or 3 minutes either at 380 or 490 ºC air temperature and kept or not for 30 minutes under steeping. The heat treatment effects on soybeans were evaluated in a first trial through two different procedures: a) after 16 hours of an “in situ” ruminal incubation period, all heat treated soybeans showed an increased (P<0,05) rumen undegraded protein (RUP) content in comparison to raw soybeans; b) a pepsin/pancreatin “in vitro” procedure showed that roasting at 380 ºC, during 2 minutes, with steeping, or at 380 ºC , during 3 minutes without steeping, did not affect the “in vitro” enzymatic intestinal digestibility of soybeans (P>0,05). In a second trial, soybeans roasted at 380 ºC, during 2 minutes and kept under steeping were included in isonitrogenous and isocaloric lactating dairy cows rations and evaluated in comparison to raw soybeans, with two other protein sources as references. There were no differences (P>0,05) between the roasted and raw soybeans diets related either to dry matter or crude protein intakes, milk yield and composition and plasma urea nitrogen (PUN) and milk urea nitrogen (MUN) concentrations, but roasted soybeans yielded significantly (P<0,05) more milk per kg of dry matter or crude protein intake than raw soybeans.application/pdfporVaca leiteiraArraçoamentoLactaçãoSojaNutricao animalRaçãoMelhoramento genetico animalUtilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactaçãoRoasted soybeans (glycine max. (l) merril) for lactating dairy cows info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisUniversidade Federal do Rio Grande do SulFaculdade de AgronomiaPrograma de Pós-Graduação em ZootecniaPorto Alegre, BR-RS2001doutoradoinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL000312905.pdf000312905.pdfTexto completoapplication/pdf3999811http://www.lume.ufrgs.br/bitstream/10183/1960/1/000312905.pdfdeb8688dccdf5150fd48fd6d19acec49MD51TEXT000312905.pdf.txt000312905.pdf.txtExtracted Texttext/plain278242http://www.lume.ufrgs.br/bitstream/10183/1960/2/000312905.pdf.txt3bf0a11a94871a0e69e3f837d09109d9MD52THUMBNAIL000312905.pdf.jpg000312905.pdf.jpgGenerated Thumbnailimage/jpeg1315http://www.lume.ufrgs.br/bitstream/10183/1960/3/000312905.pdf.jpgb745614bf8da7f820f7e0fca9bd1257dMD5310183/19602023-12-24 04:26:52.505271oai:www.lume.ufrgs.br:10183/1960Biblioteca Digital de Teses e Dissertaçõeshttps://lume.ufrgs.br/handle/10183/2PUBhttps://lume.ufrgs.br/oai/requestlume@ufrgs.br||lume@ufrgs.bropendoar:18532023-12-24T06:26:52Biblioteca Digital de Teses e Dissertações da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false |
dc.title.pt_BR.fl_str_mv |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação |
dc.title.alternative.en.fl_str_mv |
Roasted soybeans (glycine max. (l) merril) for lactating dairy cows |
title |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação |
spellingShingle |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação Carvalho, Nelcy Madruga de Vaca leiteira Arraçoamento Lactação Soja Nutricao animal Ração Melhoramento genetico animal |
title_short |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação |
title_full |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação |
title_fullStr |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação |
title_full_unstemmed |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação |
title_sort |
Utilização do grão tostado de soja (Glicine max (L) Merril) na alimentação de vacas em lactação |
author |
Carvalho, Nelcy Madruga de |
author_facet |
Carvalho, Nelcy Madruga de |
author_role |
author |
dc.contributor.author.fl_str_mv |
Carvalho, Nelcy Madruga de |
dc.contributor.advisor1.fl_str_mv |
Muhlbach, Paulo Roberto Frenzel |
contributor_str_mv |
Muhlbach, Paulo Roberto Frenzel |
dc.subject.por.fl_str_mv |
Vaca leiteira Arraçoamento Lactação Soja Nutricao animal Ração Melhoramento genetico animal |
topic |
Vaca leiteira Arraçoamento Lactação Soja Nutricao animal Ração Melhoramento genetico animal |
description |
Soybeans were roasted in an experimental roaster during 2 or 3 minutes either at 380 or 490 ºC air temperature and kept or not for 30 minutes under steeping. The heat treatment effects on soybeans were evaluated in a first trial through two different procedures: a) after 16 hours of an “in situ” ruminal incubation period, all heat treated soybeans showed an increased (P<0,05) rumen undegraded protein (RUP) content in comparison to raw soybeans; b) a pepsin/pancreatin “in vitro” procedure showed that roasting at 380 ºC, during 2 minutes, with steeping, or at 380 ºC , during 3 minutes without steeping, did not affect the “in vitro” enzymatic intestinal digestibility of soybeans (P>0,05). In a second trial, soybeans roasted at 380 ºC, during 2 minutes and kept under steeping were included in isonitrogenous and isocaloric lactating dairy cows rations and evaluated in comparison to raw soybeans, with two other protein sources as references. There were no differences (P>0,05) between the roasted and raw soybeans diets related either to dry matter or crude protein intakes, milk yield and composition and plasma urea nitrogen (PUN) and milk urea nitrogen (MUN) concentrations, but roasted soybeans yielded significantly (P<0,05) more milk per kg of dry matter or crude protein intake than raw soybeans. |
publishDate |
2001 |
dc.date.issued.fl_str_mv |
2001 |
dc.date.accessioned.fl_str_mv |
2007-06-06T17:19:21Z |
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.uri.fl_str_mv |
http://hdl.handle.net/10183/1960 |
dc.identifier.nrb.pt_BR.fl_str_mv |
000312905 |
url |
http://hdl.handle.net/10183/1960 |
identifier_str_mv |
000312905 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UFRGS instname:Universidade Federal do Rio Grande do Sul (UFRGS) instacron:UFRGS |
instname_str |
Universidade Federal do Rio Grande do Sul (UFRGS) |
instacron_str |
UFRGS |
institution |
UFRGS |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UFRGS |
collection |
Biblioteca Digital de Teses e Dissertações da UFRGS |
bitstream.url.fl_str_mv |
http://www.lume.ufrgs.br/bitstream/10183/1960/1/000312905.pdf http://www.lume.ufrgs.br/bitstream/10183/1960/2/000312905.pdf.txt http://www.lume.ufrgs.br/bitstream/10183/1960/3/000312905.pdf.jpg |
bitstream.checksum.fl_str_mv |
deb8688dccdf5150fd48fd6d19acec49 3bf0a11a94871a0e69e3f837d09109d9 b745614bf8da7f820f7e0fca9bd1257d |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Teses e Dissertações da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS) |
repository.mail.fl_str_mv |
lume@ufrgs.br||lume@ufrgs.br |
_version_ |
1800308910975877120 |