No description available.

No description available.

Darbo tikslas: ištirti lesalų, papildytų dideliu nesmulkintų kvietrugių kiekiu, įtaką viščiukų broilerių produktyvumui bei mėsos kokybei. Darbo uždaviniai: nustatyti skirtingų kvietrugių veislių maistinę vertę; ištirti lesalų, papildytų dideliu nesmulkintų kvietrugių kiekiu, įtaką viščiukų broilerių produktyvumui; ištirti lesalų, papildytų dideliu nesmulkintų kvietrugių kiekiu, įtaką viščiukų broilerių mėsos kokybei, skerdenos morfologinei, bei cheminei sudėčiai, riebalų rūgščių kiekiui krūtinės raumenyse, paukštienos juslinėms ir tekstūrinėms savybėms. Rezultatai: lesalai papildyti nesmulkintais kvietrugiais nuo 4 proc. iki 25 proc., sumažino viščiukų broilerių produktyvumą lyginant su kontroline grupe. Tiriamųjų grupių lesalų sąnaudos buvo didesnės lyginant su kontroline grupe. Skirtingas kvietrugių kiekio įterpimas į lesalus viščiukų broilerių išsaugojimui įtakos neturėjo. Skirtingas kvietrugių kiekio įterpimas į lesalus mėsos kokybei įtakos neturėjo lyginant su kontroline grupe. Kvietrugių įterpimas į lesalus neturėjo įtakos mėsos juslinėms ir tekstūrinėms savybėms. / The aim of the work was to investigate the effect of high amount of whole triticale for productivity and meat quality of broiler chickens. The tasks of the work were to set nutritional value of different triticale varieties; to investigate the effect of high amount of whole triticale for productivity of broiler chickens; to investigate the effect of high amount of whole triticale influence for broiler meat quality, carcass lean, and chemical composition of fatty acids in breast muscles, meat sensory and textual properties. Results: The whole triticale inserted to the feed from 4% to 25%, decreased the body weight of broiler chickens, than compare to control group. The feed ratio was bigger than in control group. Different quantity of whole triticale in feed, did not influence for saving of broilers chicken. Additonal quantity in food of whole triticale did not have significant influence for meat quality than compare to control group. The whole triticale inserted to the feed did not have significant influence for meat sensory and textual properties.

The development of a biorefining process acknowledges the feedstock characterization as it can often dictate the process technology. The maturity stages of agricultural feedstocks also have the potential for altering the process conditions. Thus, the variability of growth stages at 4-6 leaf, flowering, milk and soft dough were assessed for use of immature cereal crops in a green biomass biorefinery. Hence, the primary objective of this project was to evaluate the composition of green biomass at different harvest stages. Four varieties of triticale, two wheat varieties and two rye varieties were analyzed for starch, protein, phenols, fatty acids and sterols. To further characterize the feedstocks, an alternate extraction strategy was explored based on solvent polarity. It was found that for triticale varieties, the milk to soft dough harvest stages showed a decrease in proteins and phenols content and an increase in starch content. This could potentially provide benefit to organic acid production through fermentation. / Bioresource and Food Engineering

Techn. Universiẗat, Diss., 2003--Berlin.

Thesis (MScAgric)--Stellenbosch University, 2011. / ENGLISH ABSTRACT: See full text for abstract / AFRIKAANSE OPSOMMING: Sien volteks vir opsomming

The aim of this study was to examine the production efficiency of processed triticale and compared to unmodified triticale during 135 day feeding experiment on ponds in the system Naděj. Dosing of feed, feeding technique and condition of the market carp in experimental ponds, the quality and quantity of natural food were observed. At the end of the experiment the main production indicators were evaluated and data were statistically evaluated. Higher production efficiency of mechanical and thermally processed cereals was not proved. The highest production efficiency was observed in variant with triticale supplementary feeding without processing (FCR ? 1.4; SGR ? 0.97 %.d-1; PER ? 6.74) and in variant with thermally processed triticale (FCR ? 1.63; SGR ? 0.88 %.d-1; PER ? 5.79). The lowest effective production was reached using grinded triticale (FCR ? 1.68; SGR ? 0.86 %.d-1; PER ? 5.62). Results were affected by different levels of quantity of zooplankton in the monitored ponds.

Triticale belongs to the amphiploid cereals and was derived by crossing wheat and rye. Its baking quality is substantially worse than in wheat. The baking quality is determined by a composition and a content of the storage proteins. Both high and low molecular glutenin subunits have a major effect on the final quality of dough. The secalins of rye belong amongst the storage proteins of triticale, which negatively influence the baking quality. These are the reasons why lineages having translocated chromosome 1R and containing subunit Glu-D1d, which positively influences the baking quality, were created. The thesis is focused on identification of the allelic composition of loci of high molecular glutenin subunits (HMW-GS), low molecular glutenin subunits (LMW-GS), loci Pina a Pinb and null alleles of Waxy genes. 23 selected genotypes of triticale were analysed by using DNA markers based on polymerase chain reaction (PCR). Allelic composition of loci HMW-GS (Glu-A1, Glu-B1, Glu-D1), LMW-GS (Glu-A3) and Pina-D1, Pinb-D1 was described and null alleles were detected in the loci Wx-A1 and Wx-B1.

Orientador: Fernanda Paula Collares-Queiroz / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-17T18:13:11Z (GMT). No. of bitstreams: 1 Montenegro_FlavioMartins_M.pdf: 2131003 bytes, checksum: 88b60fcd9c314df683e523f3cc935f68 (MD5) Previous issue date: 2011 / Resumo: O triticale (híbrido do trigo e centeio) apresenta maior e melhor qualidade nutricional e uma flexibilidade ambiental maior que os outros cereais, incluindo o trigo. O objetivo deste trabalho foi avaliar o desempenho da aplicação de farinha de triticale, originada de cultivares recomendadas para cultivo e desenvolvidas por Institutos de Pesquisa Brasileiros (IAC, IAPAR e Embrapa), em substituição à farinha de trigo em produtos de panificação (pão de forma e bolo tipo inglês), visando à obtenção/seleção de misturas com qualidade tecnológica e sensorial aceitáveis e promover o uso deste cereal tão pouco usado para o consumo humano. Sua farinha pode substituir parcialmente, na panificação, a de trigo, diminuindo com isso a demanda de importação de trigo. Foram propostos os níveis de 30, 50, 70 e 100% de incorporação de farinha de triticale das três cultivares estudadas, em substituição à farinha de trigo, onde estas proporções foram inicialmente caracterizadas fisico-quimica e reologicamente. Posteriormente, foram produzidos os pães de forma e bolos industriais, que tiveram suas vidas-deprateleiras acompanhadas por 30 dias, pela realização das análises de volume específico, teor de umidade, colorimetria (parâmetros L*, a* e b*), atividade de água (Aw) e textura instrumental (parâmetro firmeza). Pelo conjunto dos resultados do acompanhamento analítico, escolheu-se a cultivar EMBRAPA 53, em todas as proporções propostas, e a cultivar IPR 111, nos níveis de incorporação de 30, 50 e 70%, para a aplicação em pão de forma e bolos industriais, respectivamente, que foram avaliados sensorialmente utilizando-se o teste de aceitação e intenção de compra por 60 provadores. Os pães de forma foram bem avaliados, com altos índices de aprovação, com destaque para a amostra produzida com 50% de farinha de triticale da cultivar EMBRAPA 53, que não apresentou diferença significativa (p<0,05) com relação à amostra produzida somente com farinha de trigo, para todos os atributos sensoriais avaliados. Os bolos industriais nas proporções avaliadas também receberam altos índices de aprovação, porém os bolos produzidos com 30 e 50% de farinha da cultivar IPR 111 foram as amostras que não apresentaram diferenças significativas (p<0,05) com relação à amostra produzida somente com farinha de trigo, para todos os atributos avaliados. É importante ressaltar que as formulações utilizadas neste estudo, tanto para pão de forma quanto para bolos tipo inglês, são formulações básicas e que não receberam aditivações, normalmente utilizadas pela indústria deste tipo de produto. Estes fatos justificam e permitem afirmar que todas as cultivares estudadas, IAC 5, IPR 111 e EMBRAPA 53 possuem um grande potencial para serem utilizadas em produtos de panificação, sem desencadear a necessidade de grandes ajustes de processos e formulações e proporcionando produtos com qualidade igual ou superior aos produzidos apenas com farinha de trigo / Abstracts: Triticale (hybrid of wheat and rye) presents more and better nutritional quality and higher environmental flexibility than other cereals, including wheat. The objective of this study was to evaluate the application performance of triticale flour originated from recommended cultivars for cultivation and developed by Brazilian Research Institutes (IAC, IAPAR and Embrapa), replacing the wheat flour in bakery products (loaf bread and industrial pound cake) aiming to obtain / select blends with acceptable sensory and technological quality and promote the use of this grain few used for human consumption. Its flour can be partially replaced the wheat flour in bakery, thus reducing the demand for wheat imports. Levels of 30, 50, 70 and 100% were proposed for inclusion of triticale flour of these studied cultivars, in substitution of wheat flour, where these proportions were first characterized physicchemical and rheological. Later, they produced breads and industrial pound cakes, and their 30 days of shelf life were followed by analyzes of specific volume, moisture content, color space (parameters L*, a*, b*), activity water (Aw) and instrumental texture (firmness parameter). For all the results of analytical monitoring, EMBRAPA 53 had been chosen, in all ratios proposals, and IPR 111, in the levels of incorporation of 30, 50 and 70%, to conduct the sensory analysis applying the acceptance test and the intention of purchase by 60 panelists in bread and industrial pound cake, respectively. The bread was well evaluated, with high approval ratings, especially for the sample produced with 50% of EMBRAPA 53 cultivar triticale flour that showed no significant difference (p <0.05), in comparison with a sample produced with wheat flour for all sensory attributes evaluated. Industrial pound cakes proportions evaluated also received high approval ratings, but the cakes produced with 30 and 50% flour of IPR 111, were not significantly different (p<0.05), in comparison with the sample produced with wheat flour for all sensory attributes. It is important to note that the formulations used in this study, both for bread and for industrial pound cakes, were basic formulations and did not receive additives, normally used by the industry of this type of product. These points justify and allow us to say that all cultivars, IAC 5, IPR 111 and EMBRAPA 53, have a great potential for use in bakery products without major adjustments of processes and formulations and providing products with quality equal or superior to those produced with wheat flour / Mestrado / Mestre em Tecnologia de Alimentos

Please read the abstract in the section 00front of this document / Dissertation (MSc Agric (Pasture Science))--University of Pretoria, 2007. / Plant Production and Soil Science / unrestricted