Consulta: creatorFacets:"Aguilar,Claudio"
Registros recuperados: 6
Data/hora: 17/06/2024 14:21:36

Modelling Supplementation Strategies for Beef Steer Rearing and Fattening Systems in Southern Chile
Provedor de dados: 117
Autores: Toro,Paula; Catrileo,Adrián; Aguilar,Claudio; Vera,Raúl.
A mathematical model was developed to analyze beef production systems in Southern Chile. The study considered the identification of the main components of systems under different beef steer management strategies, using pasture with or without supplementation and back grounding cattle on pasture followed by a winter period of confined feeding with pasture silage and concentrates. Validation of model outputs using 200 kg LW Hereford steers against real experimental data showed no significant differences (P &amp;#8805; 0.01) between simulated and observed final weights. In order to analyze the interaction between the stocking rate (SR) and supplementation, three SR of 2, 2.5 and 3 steers ha-1 with and without pasture silage supplementation at the rate of 5 kg...
Tipo: Journal article
Palavras-chave: Beef cattle; Supplementation; Grazing systems; Simulation models.
Ano: 2009
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000200010

Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation
Provedor de dados: 117
Autores: Vera,Raúl; Aguilar,Claudio; Lira,Rodrigo; Toro,Paula; Barrales,Luis; Peña,Iván; Squella,Fernando; Pérez,Patricio; Quenaya,Javiera; Yutronic,Hanja; Briones,Ignacio.
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 single male Suffolk Down lambs with an initial age and live weight of 80 d and 25 kg, respectively. The three treatments were: (a) suckling lambs kept with their mothers on annual Mediterranean grassland (GRAZE); (b) weaned stall-fed lambs on a control ration (CONC); and (c) weaned stall-fed lambs on an olive cake-based ration (CAKE). At the end of the 28-d experimental period, lambs were slaughtered, carcass quality evaluated, and samples of subcutaneous fat...
Tipo: Journal article
Palavras-chave: Sheep; Dry olive cake; Fatty acids; Body composition.
Ano: 2009
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010

Feeding extruded linseed to dairy ewes under extensive grazing conditions
Provedor de dados: 118
Autores: Vargas-Bello-Pérez,Einar; Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo; Peña,Iván; Tello,Franco. A.
The aim of this trial was to evaluate the effect of dietary supplementation of extruded linseed on the milk and cheese fatty acid (FA) profiles of ewes under extensive grazing conditions. Over 26 days, a group of nine lactating ewes (Latxa × Milchschaf × Corriedale) in mid-lactation were managed under grazing conditions and given supplements during each manual milking (0830 and 1800 h) of 50% corn and 50% oats (500 g ewe-1 milking-1; control, TC) for the first 6 days. From day 7 to 20, the supplement was 25% corn, 25% oats and 50% extruded linseed (500 g ewe-1 milking-1) (extruded linseed; TEL). From day 21 to 26, the ewes were fed TC. The saturated FA content in milk was reduced (3.6%), and the monounsaturated, polyunsaturated and n-3 FA (7, 10 and 25%,...
Tipo: Journal article
Palavras-chave: Extruded linseed; N-3 fatty acids; Cheese; Ewe; Milk.
Ano: 2014
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000100011

Use of incremental levels of dehydrated olive cake in lamb diets as an alternative for grazing systems in the central dryland area in Chile: The effect on carcass traits of Suffolk Down lambs
Provedor de dados: 118
Autores: Pérez,Patricio; Squella,Fernando; Aguilar,Claudio; Idalsoaga,María José; Vera,Raúl; Morales,María Sol; Maino,Mario; Egaña,Juan Ignacio.
To evaluate increased levels of dehydrated olive cake (DOC) in lambs ration on main carcass traits, 40 Suffolk Down male lambs (75.8 ± 7.4 days of age, 24.5 ± 3.1 kg live weight) were randomly assigned to one of five treatment groups. Four experimental isoenergetic and isoproteic diets were used with different levels of DOC: 0, 16, 32 and 48%, and an un-weaned group were kept with their mothers on grazing. Lambs had 8 days of adaptation to the diets, which were gradually introduced along with good quality alfalfa hay. During 47 days of the experiment, the lambs were confined in individual pens (1.4 m²) and subsequently slaughtered at 123 ± 7 days with an average live weight of 32.56 ± 2.62 kg. The live weight at slaughter (LWS), hot carcass weight, cold...
Tipo: Journal article
Palavras-chave: Lambs; Olive cake; Carcass traits.
Ano: 2016
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202016000200004

Characterization of cheese consumers in Santiago Province, Chile
Provedor de dados: 118
Autores: Vargas-Bello-Pérez,Einar; Aguilar,Claudio; Toro-Mujica,Paula; Vera,Raúl R; Cerda,Matías; Briones,Ignacio.
A high demand for Chilean cheese has resulted in increased cheese production. This increase represents an opportunity to promote the development of new markets, such as for small ruminant cheeses. However, little has been discussed regarding the extent to which cheese consumers consider small ruminant cheeses. We hypothesized that price is the main determining factor for purchasing cheese. The present study examined this previously unexplored aspect. The objective of this study was to identify the factors that contribute to the purchaser's response behavior, including purchase, usage and product possession. This study also aimed to provide preliminary information on cheese consumption in the Province of Santiago, Chile. A personal interview was conducted...
Tipo: Journal article
Palavras-chave: Cheese; Consumption; Small ruminant.
Ano: 2014
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300005

Differentiation of sheep milk and cheese based on quality and composition
Provedor de dados: 118
Autores: Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo.
Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of...
Tipo: Journal article
Palavras-chave: Cheese; Differentiation; Flavor; Milk composition sheep value-added.
Ano: 2009
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001