Výsledky vyhledávání - "Edvaldo Mesquita Beltrão Filho"

Akademický článek

ESTIMATIVAS DE PARÂMETROS GENÉTICOS E DE AMBIENTE PARA MEDIDAS REPETIDAS DE PRODUÇÃO LEITEIRA EM CAPRINOS

Autor: George Rodrigo Beltrão da Cruz, Daiane Gonçalves dos Santos, Edvaldo Mesquita Beltrão Filho, Evandra da Silva Justino, Aécio Melo de Lima, Paulo Rodrigues Dantas Júnior

Publikováno v: Ciência Animal Brasileira, Vol 20, Pp 1-13 (2019)

Objetivou-se com este estudo comparar funções matemáticas no ajuste da curva de lactação média e individual de caprinos e estimar parâmetros genéticos e ambientais para medidas repetidas de produção de leite. Foram utilizadas 183 lactaçõe

Externí odkaz: https://doaj.org/article/f6d153acc0134d44999d2bfd673753fb

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Akademický článek

Water with different salinity levels for lactating goats

Autor: Gutemberg Nascimento Paiva, Gherman Garcia Leal de Araújo, Lara Toledo Henriques, Ariosvaldo Nunes Medeiros, Edvaldo Mesquita Beltrão Filho, Ítalo Reneu Rosas de Albuquerque, Glayciane Costa Gois, Fleming Sena Campos, Rayssa Maria Bezerril Freire, Roberto Germano Costa

Publikováno v: Semina: Ciências Agrárias, Vol 38, Iss 4, Pp 2065-2074 (2017)

The aim of this study was to evaluate the influence of supplying water with varying salinity levels to dairy goats on nutrient intake, apparent nutrient digestibility, and milk yield. The experiment lasted 65 days and involved 24 crossbred goats with

Externí odkaz: https://doaj.org/article/dd043ae5fa454c1ca49eb352aa5f8c1b

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Use of water-soluble soy extract and inulin as ingredients to produce a fermented dairy beverage made from caprine milk

Autor: José Evangelista Santos RIBEIRO, Amanda Marília da Silva SANT’ANA, Flávio Luiz Honorato da SILVA, Edvaldo Mesquita BELTRÃO FILHO

Publikováno v: Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 43, Article number: e102122, Published: 21 NOV 2022

A yogurt-like fermented dairy beverage was elaborated from a mixture containing 70% (v/v) caprine milk and 30% (v/v) water-soluble soy extract (WSSE), supplemented with inulin (4 g∙100 mL-1). Physicochemical, sensorial, and microbiological analyses

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ac7336ec08e8121ee4d0004ef87ace98
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100424

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Akademický článek

Production and quality of Alpine goat milk by using urea in place of soybean meal

Autor: Roberto Germano Costa, Julicelly Gomes Barbosa, Rita Cassia Ramos do Egypto Queiroga, Ariosvaldo Nunes Medeiros, Maria das Graças Xavier de Carvalho, Edvaldo Mesquita Beltrão Filho

Publikováno v: Semina: Ciências Agrárias, Vol 35, Iss 6, Pp 3263-3272 (2014)

The study was conducted to evaluate the effect of partial substitution of soybean meal by urea in the ration of alpine milking does on the physico-chemical composition, fatty acid profile, and sensory characteristics of the milk. Ten multiparous alpi

Externí odkaz: https://doaj.org/article/37f64da20c874f4d92cd44d79f505850

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Akademický článek

Águas com diferentes salinidades para cabras em lactação

Publikováno v: Semina: Ciências Agrárias, Vol 38, Iss 4 (2017)

Objetivou-se avaliar a influência do fornecimento de água com diferentes salinidades sobre o consumo e digestibilidade aparente dos nutrientes e produção de leite de cabras leiteiras. O experimento teve duração de 65 dias, sendo utilizadas 24 c

Externí odkaz: https://doaj.org/article/abdb8c19241c46b08c9165b93065dd9a

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Production and quality of cheese and milk of goats fed with guava agroindustrial waste (Psidium guajava L.)

Autor: Roberto Germano Costa, Neila Lidiany Ribeiro, Wellington Farias dos Santos, George Rodrigo Beltrão da Cruz, Evandra da Silva Justino, Solange de Sousa, Edvaldo Mesquita Beltrão Filho, Daiane Gonçalves dos Santos

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (2021)
Food Science and Technology, Volume: 42, Article number: e00521, Published: 22 MAR 2021
Food Science and Technology, Issue: ahead, Published: 22 MAR 2021

The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with dif

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67ab73157d97cc8532af634fef28993a
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100499

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Akademický článek

Use of different urea levels in the feeding of Alpine goats

Autor: Julicelly Gomes Barbosa, Roberto Germano Costa, Ariosvaldo Nunes de Medeiros, Rita de Cássia Ramos do Egypto Queiroga, Ângela Maria Vieira Batista, Geovergue Rodrigues de Medeiros, Edvaldo Mesquita Beltrão Filho

Publikováno v: Revista Brasileira de Zootecnia, Vol 41, Iss 7, Pp 1713-1719 (2012)

The objective of this study was to evaluate intake, apparent digestibility, ingestive behavior and blood parameters of milking goats fed cactus pear (Opuntia ficus indica) and increasing urea levels in substitution to soybean meal. Ten multiparous Al

Externí odkaz: https://doaj.org/article/d0106f146c2e4433b99d974395f4a7a9

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Akademický článek

Substituição do leite de cabra por soro de queijo bovino para cabritos alpinos Replacement of goat milk for cattle cheese whey in artificial feeding of Alpine kids

Autor: Roberto Germano Costa, Edvaldo Mesquita Beltrão Filho, Geovergue Rodrigues de Medeiros, Arturo Bernardo Selaive Villarroel, Sandra Elisabeth Santiago Beltrão Santa Cruz, Edson Mauro Santos

Publikováno v: Revista Brasileira de Zootecnia, Vol 39, Iss 4, Pp 824-830 (2010)

O trabalho foi conduzido para avaliar a substituição do leite de cabra por soro de queijo bovino no aleitamento de cabritos alpinos. Os animais foram distribuídos em delineamento inteiramente casualizado, em arranjo fatorial 4 × 2, composto de qu

Externí odkaz: https://doaj.org/article/4fc9b493783e4bcc9add4f73fa604544

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Akademický článek

Características químicas e sensoriais do leite de cabras Moxotó alimentadas com silagem de maniçoba Sensorial and chemical characteristics of the milk of Moxotó goats fed with maniçoba silage

Autor: Roberto Germano Costa, Ítala Viviane Ubaldo Mesquita, Rita de Cássia Ramos do Egypto Queiroga, Ariosvaldo Nunes de Medeiros, Francisco Fernando Ramos de Carvalho, Edvaldo Mesquita Beltrão Filho

Publikováno v: Revista Brasileira de Zootecnia, Vol 37, Iss 4, Pp 694-702 (2008)

Avaliaram-se os efeitos da utilização de silagem de maniçoba (Manihot glaziovii Muell. Arg.) nas relações volumoso:concentrado 30:70; 40:60; 50:50 e 60:40% sobre a composição do leite, o perfil de ácidos graxos e as características sensoriai

Externí odkaz: https://doaj.org/article/790805ce6d6047218fd0bcea3b022447

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Sensory profile of fermented milk drink with yellow mombin (Spondiasmobin L.) and the addition of (Crotonblanchetianus Baill) essential oil

Autor: Solange de Sousa, Edvaldo Mesquita Beltrão Filho, George Rodrigo Beltrão da Cruz, Max Rocha Quirino, Daiane Gonçalves dos Santos, Aécio Melo de Lima, Neila Lidiany Ribeiro

Publikováno v: Food Science and Technology, Volume: 42, Article number: e40221, Published: 22 NOV 2021
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 22 NOV 2021
Food Science and Technology (2021)

The study aimed to evaluate the influence of Crotonblanchetianus Baill essential oil on the sensory parameters of fermented milk drinks with yellow mombin pulp. The milk drinks analyzed contained milk and whey from goat origin, water-soluble soy extr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eae86821de31230c4549f9d9a2f20c56
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100832&lng=en&tlng=en

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