O trabalho teve como objetivo estudar a aplicação de hidrolisado de carne (bovina, peru e frango) em preparações usualmente utilizadas em nossa alimentação e com padrão de aceitabilidade. Para obtenção do hidrolisado foi utilizada a carne com o suco de abacaxi \"in natura\" como fonte de bromelina (enzima proteolítica). Esse processo é de baixo custo e sua aplicação em preparações fáceis, contribui para variações nos cardápios com produto de valor nutricional maior, independentemente da classe sócioeconômica. Foram eleitas 4 preparações: sopa de beterraba, bolinho de batata, mousse de uva e vitamina de legumes e frutas. Todas as receitas foram desenvolvidas no Laboratório de Técnica Dietética da Faculdade de Saúde Pública / USP com recursos similares aos domésticos, para sua garantia à adequada orientação dietoterápica. Para a conclusão das preparações realizaram pelo menos 6 sessões laboratórios, quando o produto final obtido foi semelhante ao da receita padrão. A maior dificuldade em adaptar o hidrolisado foi com a carne bovina por ter coloração mais escura, sendo necessário portanto utilizar alimentos com cores mais fortes. A aceitabilidade foi verificada através da análise sensorial pelo método da escala hedônica, utilizando degustadores não treinados, funcionários, professores e alunos da Faculdade de Saúde pública/USP. Para o experimento, utilizou-se o delineamento estatístico através da análise de variância e teste de Tuckey. Os hidrolisados foram analisados quanto à sua composição centesimal: umidade, gordura, proteína. O valor nutritivo das preparações foi calculado antes e após a utilização do hidrolisado para comparação, utilizando o programa NUTRI-HNT. Os hidrolisados de carne apresentaram leve sabor residual, devendo ser mascarado nas diferentes preparações. O de bovino teve a coloração marrom, influenciando no produto final. O resultado da análise sensorial mostrou que as preparações com hidrolisado de carne, de peru e de frango foram as de melhor aceitação. A substituição de líquidos pelos hidrolisados de carne requer seleção adequada de receitas e seus ingredientes e o conhecimento das características sensoriais e físico químicas é de fundamental importância na obtenção de produto satisfatório. A utilização do hidrolisado de carne na preparação melhora o seu valor nutricional em proteínas, alguns minerais e vitaminas, em especial naquelas que usualmente não se acrescenta a carne (bolinho, mousse e vitamina). A forma em que se encontra a proteína no hidrolisado é vantajosa para o aproveitamento pelo organismo, podendo ser utilizado com as mais diversas finalidades, desde dietas especiais, suplementação alimentar, e até em alimentação enteral, com um dos seus constituintes. O hidrolisado de carne, assim apresentou aplicabilidade nas preparações selecionadas, através de sua aceitação, facilidade de sua obtenção com custos reduzidos e recursos disponíveis para a população em geral. / The objective of this study was to use hydrolysed meat (beef, turkey, or chicken) in the way usually prepared and accepted in the country. The meat was hydrolysed with bromelin (proteolytic enzyme) from pineapple\'s fresh juice. This process is cheap and easy to prepare, producing a large variety of foods of high nutritional value; being acessible to people from all socio economic levells. Four preparations of foods were selected as the best: beetroot soup, fried potato cake, grape musse and legumes and fruits shake. All recipes were developed at the Tecnical Dietetic Laboratory of the Public Health Faculty/USP in similar domestic conditions, to garantee an adequate dietetic orientation. The preparations were performed six times in the laboratory until a product similar with the standard was achieved. Hydrolysed beef was the most difficult to prepare because of the dark color, demanding the use of foods with strong colours. The acceptability was tested by sensorial analysis, using hedonic scale, by not trained tasters (workers, teachers and students of the Public Health Faculty/USP). The hydrolysed meats were analysed according to their composition, humidity, fat and protein. The nutritional value of the preparations were calculated before and after the utilization of the preparation for comparation, utilising the programme NUTRI-HNT. The statístical analysis was performed by the analysis of variance and Tukey test. The hydrolysed meat showed a mild residual flavour, that needed to be hidden in the preparation. The beef had brown coloration, influencing the final product. Sensory analysis showed that hydrolised turkey and chicken had better acceptability. The use of hydrolysate meat in the substitution of liquids demand adequate selection of recipes and ingredients. The knowledge of, the sensorial and physico chemical caracteristics of the foods is essential to obtain a good product. The use of hydrolysed meat in the preparation of foods, improved the nutritional value in proteins, vitamins and minerais, especially in those products that did not contain meat (cake, musse and shake). The protein in the hydrolysed meat improves its utilization by the organismo It may be used with great variability; in special diets, food supplementation, and enteral diets Hydrolysed meat presents a good applicability in selected preparations, showing good acceptability, facility to obtain at a low cost and availability by the population in general.

Pasture-based dairies have become more prevalent in recent years due to a higher proportion of organic milk demand and production. Organic certification requires that animals must graze at least 120 days in each growing season. However, dry matter intake is often limited when dairy animals receive most of their herbage from pasture, resulting in lower animal performance and milk production. The purpose of this study was to analyze the complimentary effect of high energy grasses with birdsfoot trefoil (BFT) tannins to improve intake of dairy heifers. Jersey heifers were rotationally grazed for 105 days in 2017 and 2018 on eight different pasture treatments, which included monocultures of perennial ryegrass (PR), orchardgrass (OG), meadow bromegrass (MB), and tall fescue (TF), with each respective grass also planted in mixture with BFT. Intake was measured by sampling herbage before and after each seven-day grazing period and was from greatest to least as follows: MB+BFT, OG+BFT, OG, MB, PR+BFT, TF+BFT, PR, TF. Physical characteristics such as pasture bulk density, herbage height, herbage allowance, leaf pubescence, leaf softness, and birdsfoot trefoil content as well as nutritional properties such as fat, non-fibrous carbohydrates, fiber, and energy were all associated with intake. Crude protein and ash were also associated with intake. While PR+BFT did not have the greatest overall intake, it was the only treatment that consistently had greater intake than its respective grass monoculture (PR). Since it had more energy and tannins than all other grasses, a complimentary effect between energy and tannins to increase intake was likely. The fact that both physical and chemical herbage characteristics were associated with intake shows the importance of planting the right species in pasture as well as making proper management decisions to maximize nutritive value and herbage intake.

This experiment examined the forage potential of hemp (Cannabis sativa) and kenaf (Hibiscus cannabinus). The objectives were to evaluate yield and forage nutritive value (i.e. NDF, ADF, ADL, IVTD, and CP) fluctuations over the course of a growing season based on planting date, morphological composition, and management. Three types of hemp (grain, fiber, and a dual- purpose type) and kenaf were planted on two dates and were sampled approximately every two weeks throughout the growing season at the University of Kentucky (UK) Research Farm in Lexington, KY. Subsamples were separated into morphological components (i.e. leaf, flowers, stem, core fiber, and bast fiber) while the remainder of the sample was ground for laboratory analysis. All samples were scanned in Foss 6500 NIRS and wet chemistry analytical methods were utilized on a subset of samples to develop equations to predict the nutritive value of the remaining samples. Significant interactions for forage type, planting date, and harvest time were observed for yield, % floral components, % bast, and ADL. Significant interactions occurred between planting date and harvest date as well as type and harvest date for NDF, ADF, digestibility, crude protein, % leaf, % core, and % stem. Overall, forage nutritive value declined with increased plant maturity. The later planting date reduced the vegetative growth period, resulting in reduced leaf content, yield, and forage nutritive value. The performance of kenaf in this study indicates that it may be a better alternative forage than hemp due to remaining vegetative longer and having superior nutritive value. Better selection and the development of new hemp varieties with different photoperiod requirements could lengthen the vegetative state and may result in yields and nutritive values that are more competitive with kenaf and other typical forages.

Diverse forage mixtures have improved resilience to drought, improved persistence, ability to adapt to changing environmental conditions, reduced fertilizer costs, improved root mass and greater soil carbon sequestration but do they improve forage and animal production. The objective was to determine if complex native forage mixtures provide superior nutritional quality throughout the grazing season as compared to simple native mixtures. Three studies were conducted in 2007 at Swift Current, SK to evaluate forage production potentials, nutritive qualities and in vitro dry matter digestibility of native and tame forage species common to or having potential in Southwestern Saskatchewan. In study one, plots were seeded in 2006 on Chernozemic Orthic Brown Swinton Loam soils and consisted of 11 native and three tame monoculture species common to southwestern Saskatchewan. Clippings at a 5 cm stubble height occurred on June 20 and every 28 days after until October 10. Forage DM production, in vitro OMD, NDF, ADF, ADL, CP, Ca and P concentrations were measured. As species matured, production and OMD declined (P¡Ü0.05) but NDF, ADF and ADL concentrations increased (P¡Ü0.05). There were harvest date by species differences (P¡Ü0.05) in forage production and nutritional qualities of C3 and C4 grass and legume species. Study two examined the in situ CP, NDF and DM disappearance of six selected species harvested in the fall. EDNDF and ADDM values did not differ (P>0.05) among C3 grasses. The C4 grasses had higher (P<0.05) EDNDF and EDDM and the legume, Canadian milkvetch had the highest (P<0.05) EDDM but lowest EDNDF. Study three occurred in 2005, 2006 and 2007 to determine if complex native forage mixtures had superior forage and animal production as compared to simple forage stands. Grazing occurred from June through August to achieve 60% utilization. Animal weights and available, cage and residual forage yields were taken to determine production and utilization. Forage production and quality did not differ (P>0.05) between simple and complex forage mixtures but animal production (AUD ha-1) was higher on complex native mixtures. Overall results showed; 1) C3 and C4 grass and legume species have different growth patterns and qualities that can improve forage quality and degradability of the stand throughout the grazing season, 2) forage and animal production benefits associated with complex native forage mixtures largely depend on environmental conditions like temperature and moisture.

Diverse forage mixtures have improved resilience to drought, improved persistence, ability to adapt to changing environmental conditions, reduced fertilizer costs, improved root mass and greater soil carbon sequestration but do they improve forage and animal production. The objective was to determine if complex native forage mixtures provide superior nutritional quality throughout the grazing season as compared to simple native mixtures. Three studies were conducted in 2007 at Swift Current, SK to evaluate forage production potentials, nutritive qualities and in vitro dry matter digestibility of native and tame forage species common to or having potential in Southwestern Saskatchewan. In study one, plots were seeded in 2006 on Chernozemic Orthic Brown Swinton Loam soils and consisted of 11 native and three tame monoculture species common to southwestern Saskatchewan. Clippings at a 5 cm stubble height occurred on June 20 and every 28 days after until October 10. Forage DM production, in vitro OMD, NDF, ADF, ADL, CP, Ca and P concentrations were measured. As species matured, production and OMD declined (P¡Ü0.05) but NDF, ADF and ADL concentrations increased (P¡Ü0.05). There were harvest date by species differences (P¡Ü0.05) in forage production and nutritional qualities of C3 and C4 grass and legume species. Study two examined the in situ CP, NDF and DM disappearance of six selected species harvested in the fall. EDNDF and ADDM values did not differ (P>0.05) among C3 grasses. The C4 grasses had higher (P<0.05) EDNDF and EDDM and the legume, Canadian milkvetch had the highest (P<0.05) EDDM but lowest EDNDF. Study three occurred in 2005, 2006 and 2007 to determine if complex native forage mixtures had superior forage and animal production as compared to simple forage stands. Grazing occurred from June through August to achieve 60% utilization. Animal weights and available, cage and residual forage yields were taken to determine production and utilization. Forage production and quality did not differ (P>0.05) between simple and complex forage mixtures but animal production (AUD ha-1) was higher on complex native mixtures. Overall results showed; 1) C3 and C4 grass and legume species have different growth patterns and qualities that can improve forage quality and degradability of the stand throughout the grazing season, 2) forage and animal production benefits associated with complex native forage mixtures largely depend on environmental conditions like temperature and moisture.

Licenciatavhandling Uppsala : Sveriges lantbruksuniversitet, 2009. / Härtill 2 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2004. / Härtill 4 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2004. / Härtill 5 uppsatser.

Thesis (M.P.H.M. ( Primary Health Care Management))--Mahidol University, 2007. / LICL has E-Thesis 0024 ; please contact computer services.

Submitted by Jos? Henrique Henrique (jose.neves@ufvjm.edu.br) on 2018-08-07T17:20:56Z No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) hugo_vinicius_lelis_silveira.pdf: 433611 bytes, checksum: f5247fb74b25f1503149b9815b9e8d6e (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2018-10-05T19:15:12Z (GMT) No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) hugo_vinicius_lelis_silveira.pdf: 433611 bytes, checksum: f5247fb74b25f1503149b9815b9e8d6e (MD5) / Made available in DSpace on 2018-10-05T19:15:12Z (GMT). No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) hugo_vinicius_lelis_silveira.pdf: 433611 bytes, checksum: f5247fb74b25f1503149b9815b9e8d6e (MD5) Previous issue date: 2017 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Objetivou-se com este trabalho avaliar os efeitos da adi??o de doses crescentes do subproduto torta de polpa de Acrocomia aculeata (maca?ba) sobre o valor nutritivo, caracter?sticas fermentativas, perdas do processo fermentativo e influ?ncia na estabilidade aer?bica de silagens de capim-elefante (Pennisetum purpureum Schum.). O delineamento experimental foi inteiramente casualizado com 4 repeti??es. Os tratamentos foram constitu?dos pela forrageira capim-elefante aditivada de seis doses de torta de polpa de coco de maca?ba com base na mat?ria natural (0, 6, 12, 18, 24, 30%). A planta forrageira passou por per?odo de 150 dias de amarmazenamento em silos experimentais de polietileno (PVC). Foi determinado o valor nutritivo, as caracter?sticas fementativas, as perdas e a estabilidade aer?bia.Verificou-se efeito linear crescente (P <0,05) das doses de TPCM sobre o teor m?dio de mat?ria seca (MS), extrato et?reo (EE), lignina, carboidratos n?o fibrosos (CNF) e digestibilidade in vitro da mat?ria seca (DIVMS) das silagens de capim-elefante, entretanto, os teores de fibra em detergente neutro (FDN), fibra em detergente neutro corrigida para cinzas e prote?na (FDNcp), fibra em detergente ?cido (FDA) e prote?na bruta (PB) foram reduzidos linearmente (P<0,05) ? medida que se elevou a adi??o de TPCM. A inclus?o de TPCM elevou linearmente (P<0,05) os valores de pH e reduziu os valores de nitrog?nio amoniacal (N-NH3) das silagens. Os valores de produ??o de efluentes na silagem decresceram linearmente (P<0,05) com a inclus?o do aditivo. Os valores de perda por gases apresentaram resposta quadr?tica (P<0,05) ? medida que se elevou a adi??o de TPCM nas silagens. A estabilidade aer?bica foi afetada nas silagens de capim-elefante, mostrando uma eleva??o na estabilidade a medida que se elevava a dose de inclus?o da TPCM. De forma geral a adi??o da TPCM melhora o valor nutritivo e os par?metros fermentativos da silagem de capim-elefante, sendo recomendado a inclus?o de 15 % desse aditivo. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2017. / The objective of this work was to evaluate the effects of the addition of doses of Acrocomia aculeata pulp by-product (maca?ba) on nutritive value, fermentative characteristics, losses of fermentation and influence on aerobic stability of Elephant grass silages (Pennisetum Purpureum Schum.). The experimental design was completely randomized with 4 replicates. The treatments were constituted by Elephant grass forage with six leves of maca?ba coconut pulp cake (MCPC) based on natural matter (0, 6, 12, 18, 24, 30%). The silos were storage by 150 days in experimental polyethylene (PVC) silos. The nutritive value, fementative characteristics, losses and aerobic stability were determined. There was an increasing linear effect (P <0.05) of MCPC doses on the mean dry matter (DM), ether extract (EE), non-fibrous carbohydrates (NFC) and in vitro dry matter digestibility (IVDMD) of Elephant grass silages. However, neutral detergent fiber (NDF), neutral detergent fiber corrected for ash and protein (FDNcp) , acid detergent fiber (ADF), and crude protein (CP) were linearly reduced (P <0.05) as the addition of MCPC was increased. The inclusion of MCPC linearly increased (P <0.05) the pH values and reduced the ammoniacal nitrogen (N-NH3) values of the silages. The values of effluent production in the silage decreased linearly (P <0.05) with inclusion of the additive. The gas loss values presented a quadratic response (P <0.05) as the addition of MCPC to the silages increased. Aerobic stability was affected in Elephant grass silages, showing an increase in stability as the inclusion dose of MCPC was increased. In general, the addition of MCPC improves the nutritive value and fermentative parameters of Elephant grass silage. Recommended the inclusion of 15% of this additive.