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Relevant bibliographies by topics / Meta de pastejo

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Journal articles

Academic literature on the topic 'Meta de pastejo'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Meta de pastejo"

1

Euclides, Valéria Pacheco Batista, Manuel Cláudio Motta Macedo, Cacilda Borges do Valle, Gelson dos Santos Difante, Rodrigo Amorim Barbosa, and Everton Ronaldo Cacere. "Valor nutritivo da forragem e produção animal em pastagens de Brachiaria brizantha." Pesquisa Agropecuária Brasileira 44, no. 1 (2009): 98–106. http://dx.doi.org/10.1590/s0100-204x2009000100014.

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O objetivo deste trabalho foi avaliar a produção animal e sua relação com as características dos pastos de Brachiaria brizantha cultivares Marandu, Xaraés e Piatã. O delineamento experimental foi o de blocos ao acaso, com três tratamentos e duas repetições. Os piquetes com 2 ha foram subdivididos em dois e submetidos ao pastejo alternado, com 28 dias de utilização e 28 dias de descanso. Foram utilizados três novilhos teste, por piquete, e novilhos reguladores para manter resíduos pós pastejo em torno de 3 Mg ha-1 de matéria seca. Mensalmente, os pastos foram avaliados para se estimar o valor n

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2

Carvalho, Paulo César de Faccio, Anneleen Katty Marie Yvonne Dewulf, Anibal de Moraes, Carolina Bremm, Júlio Kuhn da Trindade, and Claudete Reisdorfer Lang. "Potencial do capim-quicuio em manter a produção e a qualidade do leite de vacas recebendo níveis decrescentes de suplementação." Revista Brasileira de Zootecnia 39, no. 9 (2010): 1866–74. http://dx.doi.org/10.1590/s1516-35982010000900002.

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Com o objetivo de estudar alternativas de extensificação, avaliou-se o efeito da redução da oferta de suplemento (níveis de 100, 65, 45 e 20% das exigências totais para produção) e de sua substituição por pastagens de capim-quicuio sobre a produção e composição de leite. O experimento foi realizado em delineamento de blocos completos casualizados, com três repetições, pelo método de pastejo com lotação contínua e taxa de lotação variável, tendo como meta a manutenção do pasto a 20 cm de altura. A produção de leite individual e por área apresentou resposta linear positiva com o nível de supleme

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3

Lu, Hao, Gu Hua Li, Jia Wei Yang, Liang Zhang, Ze Jiang Sun, and Jia Yin He. "The Reasonable Amount of Polypropylene Fiber on Low-Intensity Manufactured Sand Concrete in the Case of Fixed Powder Paste." Advanced Materials Research 1065-1069 (December 2014): 2005–10. http://dx.doi.org/10.4028/www.scientific.net/amr.1065-1069.2005.

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Compared with the river sand, manufactured sand’s particle type and gradation is relatively poor and the surface is mat .The manufactured sand also has a big effect on the workability of concrete. In this paper,the Equivalent powder paste’s volume of manufactured sand concrete was determined according to Mehta and Aitcin’s ideas for the preparation of HPC,at the same time,the equivalent powder paste volume is assumed as the cement paste volume in the experiment. The influence of polypropylene fiber on Manufactured sand concrete’s workability and Compressive strength were researched in the case

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4

Bazhenova, Bayana, Sesegma Zhamsaranova, Yuliya Zabalueva, Alexander Gerasimov, and Natalya Zambulaeva. "Effects of lingonberry extract on the antioxidant capacity of meat paste." Foods and Raw Materials 8, no. 2 (2020): 250–58. http://dx.doi.org/10.21603/2308-4057-2020-2-250-258.

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Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract introduced into meat paste and analyzed its effects on the product’s color and stability during storage.  Study objects and methods. Our objects of study were a dry lingonberry marc extract originating in the Republic of Buryatia, forcemeat, and a ready-made paste in a casing. The extract was

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5

Pellegrini, Lucas-Gonzalez, Sayas-Barberá, Fernández-López, Pérez-Álvarez, and Viuda-Martos. "Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety." CyTA - Journal of Food 16, no. 1 (2018): 1079–88. http://dx.doi.org/10.1080/19476337.2018.1525433.

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The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, while the fat content decreased with respect to control sample by an average of 8%. The use of quinoa pastes increased the hardness and the gumminess but had no effect on springiness and cohesiveness. The substitution of fat with white, red and black q

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6

Гаргаева, А. Г., та Г. В. Гуринович. "РАЗРАБОТКА РЕЦЕПТУР БЕЛКОВО-ЖИРОВЫХ ЭМУЛЬСИЙ ДЛЯ ПАШТЕТОВ НА ОСНОВЕ МЯСА ПТИЦЫ". Техника и технология пищевых производств 47, № 4 (2017): 33–39. http://dx.doi.org/10.21603/2074-9414-2017-4-33-39.

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7

Tsibizova, Maria Evgenievna. "MORE ON DEVELOPING FISH PASTE WITH IMPROVED BIOLOGICAL VALUE." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2020, no. 3 (2020): 134–43. http://dx.doi.org/10.24143/2073-5529-2020-3-134-143.

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In the context of the organization of proper nutrition of the population of Russia, regardless of belonging to any physiological group, taking into account the eating behavior of a modern person, the research has been carried out to expand the range of fish pastes by modifying their recipes. The goal has been achieved by combining raw materials of different origins and reducing the mass fraction of table salt. Experimental studies were carried out to substantiate the recipe compositions of pastes based on grass carp meat, the optimal proportion of calcium-phosphate mineral supplements was defi

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8

Hayrapetyan, A. A., V. I. Manzhesov, and S. Y. Churikova. "Development of functional meat paste technology." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (2021): 126–31. http://dx.doi.org/10.20914/2310-1202-2020-4-126-131.

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Most scientists agree that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain a variety of high-quality products, expands the range and allows you to enter the optimal customized recipes to ensure the best consistency and biological value of the finished product. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable raw materials. The aim of the study is to develop a combined food product for therapeutic, prophylactic a

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Clarkson, Scott, Asah H. Khan, and Dipendra Singh. "A Meta-study on the Thermal Properties of Carbon Nanotubes in Thermal Interface Materials." PAM Review Energy Science & Technology 6 (May 24, 2019): 16–27. http://dx.doi.org/10.5130/pamr.v6i0.1544.

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Computer Integrated Circuit (IC) microprocessors are becoming more powerful and densely packed while cooling mechanisms are seeing an equivalent improvement to compensate. A significant limit to cooling performance is thermal transfer between die and heatsink. In this meta study we evaluate carbon nanotube (CNT) thermal interface materials (TIMs) in order to determine how to maximise thermal transfer efficiency. We gathered information from over 15 articles focused on the thermodynamic parameters of CNT TIMs from databases such as Scopus, IEEE Xplore and ScienceDirect. Articles were filtered b

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Kalymon, Yaroslav, Andriy Helesh, and Oleg Yavorskyi. "Hydrolytic Sulphate Acid Evaporation by Waste Gases from Burning Furnaces of Meta-Titanic Acid Paste." Chemistry & Chemical Technology 6, no. 4 (2012): 423–29. http://dx.doi.org/10.23939/chcht06.04.423.

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