Características estruturais e físico-químicas de amidos de mandioquinha-salsa (Arracacia xanthorrhiza)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Características físicas e morfológicas de sêmen de touros jovens das raças Gir, Guzerá, Nelore (Bos taurus indicus) e Caracu (Bos taurus taurus)

Foram utilizados 38 tourinhos com idade inicial entre 426 e 462 dias e final entre 751 e 781 dias das raças Nelore, Guzerá, Gir e Caracu, subdivididos em sete grupos genéticos conforme o método de seleção, com o objetivo de comparar o desenvolvimento reprodutivo, avaliado pelas características físicas e morfológicas do sêmen (volume, aspecto, turbilhonamento, motilidade progressiva e vigor, morfologia e concentração espermáticas), em 11 colheitas com intervalos de 29 dias. Os touros dos grupos Nelore seleção (NeS, n=6), Nelore tradicional (NeT, n=9) e Caracu seleção (CaS, n=6), com 415, 430 e 419kg de peso, respectivamente, apresentaram diferenças em todas as características quando comparados com o Nelore controle (NeC, n=4), com 302kg de peso, na segunda colheita, e este foi o único a diferir dos outros seis grupamentos na décima primeira colheita (P<0,05). Foram registradas diferenças na motilidade progressiva média dos espermatozóides na terceira colheita entre o grupamento CaS (68,3%) e o Guzerá tradicional (GuT, n=5) (10,0%), assim como entre o CaS (76,7%) e o NeS (45,0%) na quarta colheita (P<0,05). Não foram registradas diferenças no total de defeitos de espermatozóides nas segunda e última colheitas. Com base na morfologia espermática pode-se concluir que os tourinhos dos grupos genéticos NeT, CaS, Gir Seleção (GiS, n=4), Guzerá Seleção (GuS, n=4), NeC, GuT e NeS alcançaram a maturidade sexual com idades de 547, 532, 578, 544, 547, 572 e 600 dias, e pesos corporais de 430, 440, 389, 420, 336, 451 e 438kg, respectivamente.

Correlação entre métodos tradicionais e espectroscopia de ultra-som na determinação de características físico-químicas do leite

Compararam-se a espectroscopia de ultra-som (US) e os métodos tradicionais (MT) utilizados para a determinação de características físico-químicas do leite e estimaram-se as correlações entre esses métodos e suas acurácias. As características densidade, extrato seco desengordurado (ESD), teor de proteínas e teor de gordura foram determinadas em 65 amostras de leite cru por ambos os métodos. As densidades médias determinadas pelo US e pelos MT não diferiram entre si (P=0,14), e a correlação encontrada entre os dois métodos para a determinação da densidade não foi significativa (P= 0,08). Os teores médios de ESD, proteína e gordura encontrados pelo US e pelos MT foram diferentes (P=0,04, P<0,0001 e P<0,0001, respectivamente), as correlações entre os dois métodos utilizados para a análise dessas características foram positivas e significativas (r=0,0109, r=0,0007, r= <0,0001, respectivamente) e as acurácias dos métodos para essas determinações foram de 0,160, 0,062 e 0,145, respectivamente. Foi determinada a equação de regressão linear, que associa o teor de gordura obtido no método de espectroscopia de ultra-som ao do método butirométrico, que apresentou coeficiente de determinação de 0,5936.

Frutificação, características físicas de frutos e produtividade em cultivares e seleções de pessegueiro em Vista Alegre do Alto-SP

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Desempenho e características de carcaça de novilhos suplementados no período das águas

Avaliaram-se os efeitos da suplementação concentrada de novilhos, durante o período das águas, sobre o desempenho e características da carcaça. Foram utilizados 49 novilhos mestiços, mantidos em pastagem de Brachiaria decumbens. O experimento foi conduzido em três períodos experimentais, segundo um delineamento inteiramente casualizado. Foram fornecidos sal mineral (SAL), suplementos à base de milho e farelo de soja, com 20% PB, em níveis de 1,0 e 2,0 kg/dia (MFS1 e MFS2), e suplementos à base de farelo de trigo e farelo de soja, com 20% PB, em níveis de 1,0 e 2,0 kg/dia (FTFS1 e FTFS2), fornecidos diariamente. Não foram encontradas diferenças entre os tratamentos sobre ganho de peso médio diário (GMD) e ganho total (GDP Total). Os GMD foram: 0,887; 0,936; 1,047; 0,943; e 1,012 kg/animal/dia, respectivamente, para os tratamentos SAL, MFS1, MFS2, FTFS1 e FTFS2. Os animais submetidos aos diferentes tratamentos não exibiram diferenças nas características físicas e químicas da carcaça. Não houve diferenças quanto ao rendimento de carcaça dos novilhos dos diferentes tratamentos, que foi, em média, de 52,19%.

Influência da utilização da proteína texturizada de soja nas características sensoriais, químicas e funcionais e de processamento do fiambre de frango

This research was designed to study the effect of addition of 5, 10 e 15% of textured soy protein (TSP) on sensorial, chemical, and physical-chemical parameters of chicken loaf with ground meat. The sensorial properties were not affected by textured soy protein. The addition of textured soy protein in preparing chicken loaf increased the water absorption and holding capacity, and decreased the moisture and ether extract content, but did not increase the final product yield.

Características físico-químicas, cozimento e produtividade de mandioca cultivar IAC 576-70 em diferentes épocas de colheita.

The instability of cassava culinary quality is a problem in the market. This work had the purpose of evaluating the interference of the productivity, rain precipitation and physical-chemical characteristics on the cooking time of the IAC 576-70 cultivar, from the 6(th) to the 12(th) month after the planting. The physical parameters evaluated were: difficulty in peeling (easy, medium, and hard), difficulty in cutting in long, thin sticks with a manual machine, being those cut in a subjective way. In the analysis of the cooked root, the percentage of water absorbed into the cassava pieces, the color, white points formed inside the pieces of cassava, gel formation around the pieces of cassava, and cooking time were evaluated. The pH, acidity, moisture, ashes, fibers, ether extract, protein, reducing sugars, and starch of the roots were also monthly evaluated. From the results obtained in the present work, it may be concluded that the cassava IAC 576-70, when planted in July, in Botucatu-SP area, must be harvested at the age of nine months, without damage to the productivity, starch level and root cooking, and the harvest could be extended up to ten months. The producers should follow the sum of precipitation index ten days before the harvest, and this value should be the smallest as it may be and the producers should not harvest when this value is more than 100 mm, in order not to hinder the cooking of the root.

Influência da precipitação pluviométrica nas características físicas, química e higiênico-sanitária da água de trés mananciais de abastecimento público.

Aiming to know the influence of the pluviometric precipitation over the physical chemical and bacteriological characteristics of the water coming from three sources of public supply, and to verify the probable origin of faecal contamination, tests of total coliforms, faecal coliforms, faecal streptococci and mesophilic microorganisms, as well as the determination of pH, temperature and turbidity of 156 water samples were done. The samples were taken from a stream, a drain and an artesian well, located in the city of Jaboticabal, SP, Brazil. The results obtained showed that the occurrence of pluviometric precipitation determined a significant increase of the number of total coliforms in the water samples from the stream. The use of the ratio CF/EF, indicate the probable origin of the faecal contamination only in the samples of the water coming from the stream, which were defined as being of human origin. In relation to the physical-chemical composition it was noticed that the influence of the pluviometric precipitation over the turbidity appeared to be higher and significant in the samples of water of the stream.

Influência da mastite subclínica estafilocócica sobre as características físico-químicas e celulares do leite

One hundred twenty-six milk samples from 63 apparently healthy cows, but positive in the California Mastitis Test were submitted to determinations of pH, acidity, density, butter-fat, total solids, non-fat solids, cryoscopic point, caseine level, chloride level and polymorphonuclear leukocytes. Forty-one cows were infected by coagulase-positive Staphylococcus and 22 by coagulase-negative Staphylococcus. The results obtained in the milk sample analysis from the healthy quarters and infected by coagulase-positive Staphylococcus showed variations of all constituents investigated. However only the pH values (F=4.17*) and the polymorphonuclear leukocytes (F=11.35**) showed significant differences. On the other hand, between the milk samples from healthy quarters and infected quarters by coagulase-negative Staphylococcus, only the polymorphonuclear leukocytes (F=16.29**) showed significant differences.

Variabilidade espacial das propriedades físicas e químicas do solo em áreas intensamente cultivadas

The spatial variability of physical and chemical properties of soil were evaluated to provide subsidies for management of the agricultural input. The chemical variables: P, organic matter (OM), K, Ca, Mg, pH, CEC and base saturation (BS); and physical variables: sand and clay were analysed. Soil samples were collected at two depths (0-0.2 and 0.6-0.8 m) located at irregular mesh of sampling in the region of Monte Alto, in a Yellow-Red Podzol (Alfissolo) (PVA), under different managements, resulting in 88 points in 1465 ha of total area; and at the region of Jaboticabal in a Red Latosol (LV) cultivated with sugarcane, resulting in 128 points in 2597 ha of total area. The chemical and physical soil properties studied showed spatial dependence, except CEC in 0.6-0.8 m layer for LV; Ca and clay at 0-0.2 m layer and P, OM, K, Mg, sand and clay in 0.6-0.8 m layer for PVA. The chemical and physical variables studied were adjusted to spherical and exponential models and some of them showed semivariogram without defined structure. The PVA showed low spatial continuity of chemical and physical properties, mainly in 0.6-0.8 m layer, which suffers less antropic influence. The LV soil showed more homogenous zones of fertility and granulometric composition.

Efeito de resíduos vegetais de milheto (Pennisetum americanum) e da calagem em algumas propriedades físicas e químicas de um nitossolo vermelho em sistema de semeadura direta

This work studied alterations of physical properties of a distroferric red nitosol due to millet (Pennisetum americanum) covering, with or without liming, in a no-tillage system during the agricultural years of 1999/2000 and 2000/2001, using soybean and corn as culture succession. 6m×10m plots, with and without millet as vegetal covering, received only one initial superficial application of limestone, 3.1 t ha-1 in the first half of each plot in order to obtain 70% base saturation (V), after the desiccation of the millet. Some physical properties as soil density, aggregate stability, > 2 mm aggregate proportion, macro and micro porosity were analyzed whereas the chemical analysis determined Ca and Mg macro nutrients, organic matter, soil pH and H+Al. Millet vegetal residues and surface liming did not alter soil density nor the average weight diameter (AWD), > 2 mm aggregate, soil macro porosity and organic matter content, twenty-four months after the no-tillage system implantation for studied experimental conditions. Soil micro porosity was significantly affected in layers deeper than 0.20 m, in treatment with millet and limestone. Calcium, magnesium and H + Al contents and the soil pH values suffered significant alterations in superficial layer, between 0-0.05 m.

Características físicas e fisiológicas na qualidade industrial de cultivares e linhagens de trigo e triticale

The physical, physiological and rheological characteristics of cultivars and lines of wheat CD (COODETEC) 103, 104, 105, 107, 108, 109, 110, 111 and CD 2017 and CDFAPA 2036 lines and triticale (EMBRAPA 53), for quality of flour for bread making were studied. The weight of hectliter (HW), weight of thousand grains (WTG), percentage of germination, total protein and farinography, in a completely randomized experimental design, with four repetitions, except the farinography (with two repetitions) were analyzed. The means obtained were compared by the Scott Knott test at 5%. The cultivars were different regarding the tested parameters. The PH value were compatible for commercialization, but not always the higher PH value corresponded to the greater weight of thousand grains. Only the CD 108 and 111 cultivars may be destine for French bread considering the stability parameter. About the index of tolerance for the mixture, the cultivars and lines were not different, but only the flour of 2017 line would attend the values that were established for French bread-making and fermented cookies. The CD 104, 108 and 11 cultivars and the CD 2017 and CDFAPA 2036 line obtained the ideal index also for fermented cookies. The cultivars which presented better weight of thousand grain gave the best index of tolerance for the mixture. There was no positive relation between total protein and the farinography.

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.

Efeito de resíduos vegetais de milheto (Pennisetum americanum) e da calagem em algumas propriedades físicas de um nitossolo vermelho em sistema de semeadura direta

Pós-graduação em Agronomia (Agricultura) - FCA

Efeito da fitomassa do milheto sobre as propriedades físicas e químicas de um nitossolo vermelho e na produtividade da soja cultivada em sistema de semeadura direta em Botucatu-SP

Pós-graduação em Agronomia (Agricultura) - FCA