Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2016-08-02T17:10:18Z No. of bitstreams: 1 2004 - Silvio Jos? Elia Galv?o.pdf: 2579671 bytes, checksum: ac93bbefdc6fd8aa6f67c30746be92d5 (MD5) / Made available in DSpace on 2016-08-02T17:10:18Z (GMT). No. of bitstreams: 1 2004 - Silvio Jos? Elia Galv?o.pdf: 2579671 bytes, checksum: ac93bbefdc6fd8aa6f67c30746be92d5 (MD5) Previous issue date: 2004-02-27 / Empresa Brasileira de Pesquisa Agropecu?ria - EMBRAPA; Empresa de Pesquisa Agropecu?ria do Estado do Rio de Janeiro - Pesagro. / The aim of this study was to identify the main properties of the green coconut shell fiber and conduct experiments with it. The fiber received different treatments in order to make it possible to give technical orientation for its use as substrate for lettuce seedlings growth. The green coconuts used in the experiments came from the selective collection of garbage produced by the consumption of green coconuts in natura at the beaches and other places where they are sold, as well as residues from agro-industries that bottle green coconut water. The green coconuts had their water consumed and were collected without any preservation or transportation criteria in order to repeat the habitual treatment given to solid residue of that sort in large urban centers. All the fruits used were kept in the shade at room temperature, for the maximum period of four (4) days after the consumption of the water. They were manually chopped and ground, while still green, in grass crushers. Eight (08) treatments were defined in order to carry out the study to be done with the green coconut fiber, as follows: treatment T1 - crushed green coconut fiber; treatment T2 - ground green coconut fiber; treatment T3 - crushed and ground green coconut fiber; treatment T4 - crushed and ground green coconut fiber + bovine manure; treatment T5 ? crushed green coconut fiber + bovine manure; treatment T6 - ground green coconut fiber + bovine manure; treatment T7 ? crushed green coconut fiber + limestone; treatment T8 ? crushed and washed green coconut fiber. In order to compare the different treatments, three commercial substrates were chosen to be used in the study, namely: substrate Plantmax HA, from Eucatex Agro, as treatment T9; substrate MP Horta 2, from Mecplant, as treatment T10; substrate MP FLORESTAL, from Mecplant, as treatment T11. Several chemical and physical analyses of the treatments were made in order to make decisions about the manipulation of treatments, looking for final results in lettuce seedlings production similar to those obtained with commercial substrates. All the green coconut shell fiber treatments presented physical characteristics which made it easy to manipulate them in its use as substrate in plant propagation, as well as high water-holding capacity, high carbon / nitrogen ratio, electric conductivity, and porosity. When the fiber was added to manure, the result was good for treatment T5. The electrical conductivity (EC) was reduced when the coconut shell fiber was washed with water. / O objetivo do presente trabalho foi identificar as principais caracter?sticas da fibra do coco verde e experimentar tratamentos com esta fibra de modo a possibilitar orienta??o t?cnica para sua utiliza??o como substrato para plantas em cultivo de alface. Foram utilizados frutos de coco verde oriundos da coleta seletiva de lixo produzido pelo consumo in natura de frutos na orla das praias e outros pontos de vendas, assim como de res?duos de agroind?strias envasadoras de ?gua de coco-verde. Os frutos de coco verde tiveram sua ?gua consumida, sendo coletados sem quaisquer crit?rios de preserva??o e transporte, de modo a repetirem uma situa??o habitual de trato dado a res?duos s?lidos desta natureza em grandes centros urbanos. Todos os frutos utilizados foram mantidos ? sombra, em temperatura ambiente, por no m?ximo quatro (04) dias ap?s terem sua ?gua consumida, sendo picados com ferramentas de corte manual e triturados em picadeiras de capim de uso em agropecu?ria ainda verde. Foram definidos oito (08) tratamentos com fibra de coco verde para a condu??o dos trabalhos com a fibra de coco, a saber: tratamento T1 - fibra de coco picada; tratamento T2 - fibra de coco mo?da; tratamento T3 - fibra de coco picada + mo?da; tratamento T4 - fibra de coco picada + mo?da + esterco bovino; tratamento T5 - fibra de coco picada + esterco bovino; tratamento T6 - fibra de coco mo?da + esterco bovino; tratamento T7 - fibra de coco picada + calc?rio; tratamento T8 - fibra de coco picada lavada. Comparativamente, foram escolhidos para uso nos estudos 03 (tr?s) substratos comerciais para plantas: substrato Plantmax HA, da empresa Eucatex Agro, como tratamento T9; substrato MP Horta 2, da empresa Mecplant, como tratamento T10; e substrato MP Florestal, da empresa Mecplant, como tratamento T11. In?meras an?lises qu?micas e f?sicas foram realizadas com os tratamentos de modo a permitirem tomadas de decis?es sobre o manejo dos mesmos, buscando resultados finais na produ??o de mudas de alface semelhantes aos obtidos com substratos comerciais. Todos os tratamentos ? base de fibra de coco apresentaram caracter?stica f?sica de f?cil manejo para seu uso como substrato para plantas, al?m de elevada capacidade de reten??o de ?gua, rela??o carbono/nitrog?nio, condutividade el?trica e porosidade. A adi??o de esterco bovino promoveu resultado positivo no tratamento T5. A lavagem da fibra com ?gua reduziu a condutividade el?trica (CE) da casca do coco-an?o verde.

Submitted by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-02-27T13:30:33Z No. of bitstreams: 5 3.pdf: 1293801 bytes, checksum: 8df08be550789bd3f1c5c25b92deba50 (MD5) license_url: 49 bytes, checksum: fd26723f8d7edacdb29e3f03465c3b03 (MD5) license_text: 20626 bytes, checksum: 7851d446050a985bd0603b7c4cee472d (MD5) license_rdf: 19710 bytes, checksum: aa65da15f424ff71c620a992a187295c (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2015-02-27T18:19:32Z (GMT) No. of bitstreams: 5 3.pdf: 1293801 bytes, checksum: 8df08be550789bd3f1c5c25b92deba50 (MD5) license_url: 49 bytes, checksum: fd26723f8d7edacdb29e3f03465c3b03 (MD5) license_text: 20626 bytes, checksum: 7851d446050a985bd0603b7c4cee472d (MD5) license_rdf: 19710 bytes, checksum: aa65da15f424ff71c620a992a187295c (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5) / Made available in DSpace on 2015-02-27T18:19:32Z (GMT). No. of bitstreams: 5 3.pdf: 1293801 bytes, checksum: 8df08be550789bd3f1c5c25b92deba50 (MD5) license_url: 49 bytes, checksum: fd26723f8d7edacdb29e3f03465c3b03 (MD5) license_text: 20626 bytes, checksum: 7851d446050a985bd0603b7c4cee472d (MD5) license_rdf: 19710 bytes, checksum: aa65da15f424ff71c620a992a187295c (MD5) license.txt: 2109 bytes, checksum: aa477231e840f304454a16eb85a9235f (MD5) Previous issue date: 2009 / A turfeira ? formada pelo ac?mulo em sucess?o de restos vegetais, em locais que apresentam condi??es que inibem a atividade de microrganismos decompositores, como excesso de umidade, baixo pH, escassez de oxig?nio e temperaturas amenas. Em Diamantina, esse pedoambiente ? encontrado na ?rea de Prote??o Ambiental - APA Pau-de-Fruta, situada a 6 km da sede do munic?pio, a uma altitude m?dia de 1366 m. A APA est? inserida na Serra do Espinha?o Meridional, sua litologia ? predominantemente quartz?tica e a vegeta??o ? t?pica de campo rupestre, com pequenas ilhas de cerrado denominadas cap?es, que se adaptaram ao ambiente hidrom?rfico. O ambiente ? oligotr?fico e apresenta elevados teores de Al3+ e valores de satura??o por alum?nio. As turfeiras formadas nessa ?rea apresentam verticalmente uma estrutura bem definida, sendo que as camadas mais superficiais foram classificadas, de acordo com seu est?gio de decomposi??o, como f?bricas, as intermedi?rias como h?micas e as camadas mais profundas, como s?pricas. A turfeira, por ser um ambiente de ac?mulo de mat?ria org?nica em condi??es de baixa atividade de O2, favorece a forma??o e a manuten??o de subst?ncias h?micas, sobretudo as fra??es menos sol?veis, de forma que o teor de humina ? maior que os teores de ?cidos h?micos que, por sua vez, s?o maiores que o teor de ?cidos f?lvicos. A turfeira, devido ao seu comportamento tipo esponja, apresenta grande import?ncia na din?mica da ?gua nessa regi?o, de forma que, nos per?odos chuvosos, ela armazena ?gua em seus poros e a libera de forma gradativa com o passar do tempo. A turfeira da APA Pau-de-Fruta ocupa 81,75 ha, armazena cerca de 629.782 m3 de ?gua e estoca em torno de 33.129 toneladas de carbono. Dessa forma, a turfeira da APA Pau-de-Fruta representa um consider?vel reservat?rio natural de ?gua, bem como o importante ambiente de sequestro de carbono e ? fundamental para o abastecimento de ?gua da cidade de Diamantina. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Produ??o Vegetal, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2009. / ABSTRACT The Peat Bog is formed by the accumulation in succession of crop residues in places with conditions that inhibit the activity of microbial decomposers, such as excessive moisture, low pH, lack of oxygen and mild temperatures. In Diamantina, this is found in the Environmental Protection Area - EPA Pau-de-Fruta, situated 6 km from the headquarters of the city, at an average altitude of 1,366 m. The EPA is inserted in the Serra do Espinha?o Meridional, its lithology is predominantly quartz and its vegetation is typical of rocky field, with small islands of ?cerrado? (vegetation of the Brazilian interior) called ?cap?es?, which are adapted to the hydromorphic environment. The environment is oligotrophic and offers high levels of Al3+ and the values of saturation by aluminum. The bogs formed in this area have a vertically well-defined structure and, according to their stage of decomposition, the more superficial layers were classified as ?f?bricas?, the intermediate layers as ?h?micas?, and the deeper layers as ?s?pricas?. The bog, being an environment of accumulation of organic material under conditions of low activity of O2, promotes the formation and maintenance of wet substances, especially the less soluble fractions, so that the content of humin is greater than the levels of humic acids which in turn are greater than the content of fulvic acids. The bog, because of its behavior type sponge, has great importance in the dynamics of water in this region, so that in rainy periods it stores water in its pores and releases it gradually over the time. The bog of the EAP Pau-de-Fruta occupies 81.75 ha, stores about 629,782 m3 of water and stocks around 33,129 tonnes of carbon. Thus, the bog of of the EAP Pau-de-Fruta is a considerable natural reservoir of water, and an important environment of carbon sequestration and it is essential for the supply of water for the city of Diamantina.

Submitted by Alexandre Soares (alexandredesoares@yahoo.com.br) on 2016-08-25T13:43:56Z No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) / Approved for entry into archive by Rodrigo Martins Cruz (rodrigo.cruz@ufvjm.edu.br) on 2016-09-08T18:51:39Z (GMT) No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) / Made available in DSpace on 2016-09-08T18:51:39Z (GMT). No. of bitstreams: 1 r?bio_madureira_de_souza_carvalho.pdf: 979305 bytes, checksum: 83ec9442a31d4ad5d5a70aee8e74fba1 (MD5) Previous issue date: 2015 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior (CAPES) / Funda??o de Amparo ? Pesquisa do Estado de Minas Gerais (FAPEMIG) / Caracter?sticas da carne de bovinos cruzados (Wagyu ? Red Angus) e matura??o da carne de Nelore. Orientador: Orientador: Orientador: Orientador: Orientador: Cleube Andrade BoariCleube Andrade Boari Cleube Andrade BoariCleube Andrade Boari Cleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade BoariCleube Andrade Boari . Disserta??o (Mestrado em Zootecnia). Esta disserta??o foi elaborada com o resultado de duas pesquisas. A primeira foi conduzida com o objetivo de avaliar as caracter?sticas de qualidade da carne de bovinos cruzados Wagyu ? Angus (Red). A segunda foi conduzida com o objetivo de verificar os efeitos da matura??o de maminha de alcatra de Nelore em diferentes temperaturas (0?C e 4?C) e tempos (0 = carne fresca com 24 horas, 7, 14, 21 e 28 dias). Na primeira pesquisa foi analisada a carne dos m?sculos Longissimus thoracis, Semitendinosus e Triceps brachii obtidas do abate de machos castrados e de f?meas, aos 24 meses de idade. Na desossa foram mensurados no m?sculo Longissimus thoracis a espessura de gordura subcut?nea, cor da gordura (L*a*b*, C, H?), a ?rea de olho de lombo e escore para o grau de marmoriza??o. Foram analisados o pH final, a capacidade de reten??o de ?gua, a perda de peso por cozimento, a for?a de cisalhamento, cor (L*a*b*, C, H?) e os teores de umidade, massa seca, res?duo mineral fixo, prote?na e gordura. Por??es de carne do m?sculo Longissimus thoracis foram coletadas avaliar o efeito dos tempos de sete e 14 dias de matura??o no pH final, na capacidade de reten??o de ?gua, na perda de peso por cozimento, na for?a de cisalhamento, na cor da carne (L*a*b*, C, H?) e na cor da gordura (L*a*b*, C, H?). Para a carne de todos os m?sculos n?o houve efeito de sexo no pH final, na capacidade de reten??o de ?gua, na perda de peso por cozimento e no teor de prote?na. O Longissimus thoracis de f?meas recebeu os melhores escore para marmoreio, apresentou maior teor de gordura e menor for?a de cisalhamento e no Longissimus thoracis de machos apresentou maior ?rea de olho de lombo. A matura??o da carne do Longissimus thoracis proporcionou redu??o na for?a de cisalhamento e aumento do pH final. Na segunda pesquisa, por??es de carne (? 400 gramas) foram embaladas, a v?cuo, e estocadas em c?mara frigor?fica nas temperaturas (0?C e 4?C). Foram mantidas nestas temperaturas por 7, 14, 21 e 28 dias. Foram analisados o pH, capacidade de reten??o de ?gua, perda de peso por cozimento, for?a de cisalhamento, cor (L*, a*, b*, C, H?). N?o houve varia??o no pH em fun??o da temperatura utilizada. Entretanto, o pH aumentou com o decorrer do tempo de matura??o. Foi observada varia??o na luminosidade da carne em fun??o da temperatura, sendo menor a luminosidade na carne maturada a 0?C. O teor de vermelho desta carne aumentou linearmente em fun??o do tempo de matura??o e tamb?m foi influenciada pelas temperaturas de matura??o, sendo maior quando maturada a 0?C. A perda de peso por cozimento tamb?m apresentou aumento linear ao longo do tempo de matura??o. A capacidade de reten??o de ?gua e a for?a de cisalhamento apresentaram redu??o linear ao longo do tempo de matura??o. A matura??o por 28 dias ocasionou redu??o na for?a de cisalhamento da maminha de alcatra. Recomenda-se maturar a maminha de alcatra por 28 dias em temperatura de 4?C. / Disserta??o (Mestrado) ? Programa de P?s-Gradua??o em Zootecnia, Universidade Federal dos Vales do Jequitinhonha e Mucuri, 2015. / Characteristics of meat from crossbred cattle (Wagyu ? Red Angus) and maturation Nelore meat. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari.Adviser: Cleube Andrade Boari. Adviser: Cleube Andrade Boari. Dissertation Dissertation (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science (Master?s degree in Animal Science ). This paper was drawn up on the results of two surveys. The first was conducted in order to evaluate the quality characteristics of meat from crossbred cattle Wagyu ? Angus (Red). The second was conducted in order to verify the effects of maturation titty rump Nellore at different temperatures (0 ? C and 4 ? C) and time (0 = fresh meat with 24 hours, 7, 14, 21 and 28 days ). In the first study we analyzed the meat of Longissimus thoracis, Semitendinosus and Triceps brachii obtained from the slaughter of castrated males and females, at 24 months old. The bones were measured in the Longissimus thoracis muscle to fat thickness, color of fat (L * a * b *, C, H?), rib eye area and score to the degree of marbling. The final pH were analyzed, water retention capacity, weight loss by cooking, shear strength, color (L * a * b *, C, H?), and the moisture content, dry matter, mineral residue fixed, protein and fat. Meat portions of Longissimus thoracis muscle were collected to evaluate the effect of seven days and 14 days of aging at the end pH, water retention capacity, weight loss by cooking, the shear force on the meat color (L * a * b *, C, H?) and fat color (L * a * b *, C, H?). For the meat of all muscles of no gender effect on the ultimate pH, water retention capacity, by cooking weight loss and protein content. The Longissimus thoracis females received the best score for marbling, showed higher fat content and lower shear strength and Longissimus thoracis males showed greater loin eye area. The maturation of the meat of Longissimus thoracis provided a reduction in shear force and increase in final pH. In the second study, cam portions (400 ? grams) were packed, vacuum, and stored in the cold room temperatures (0 ?C and 4 ?C). They were maintained at these temperatures for 7, 14, 21 and 28 days. They analyzed the pH, water holding capacity, cooking weight loss, shearing force, color (L *, a *, b *, C, M ?). There was no variation in pH as a function of temperature used. However, the pH increase during maturation time. It was observed variation in brightness of the flesh a function of temperature being lower in brightness aged meat at 0 ?C. The content of this red meat increased linearly as a function of aging time and was also influenced by the temperature of ripeness, being higher when aged at 0 ?C. The cooking weight loss also showed a linear increase over time of aging. The water retention capacity and shear strength showed a linear decrease over time of aging. Maturation for 28 days decreased the shear force of titty rump. It is recommended to mature titty rump for 28 days in temperature