Consulta: subjectFacets:"Protein quality"
Registros recuperados: 5
Data/hora: 16/06/2024 19:58:33

Diversidad genética, potencial agronómico y de calidad en maíces pigmentados de Valles Altos de México.
Provedor de dados: 32
Autores: García Perea, Marco Antonio.
México cuenta con una gran diversidad genética de maíz que es manejada y conservada por pequeños productores que cultivan tradicionalmente un mosaico de variantes, entré estas se encuentran maíces con granos de color azul y rojo, a los que se les han conferido características nutracéuticas por su contenido de antocianinas y calidad de proteína, además de su sabor. Las estrategias de conservación y aprovechamiento in situ de la diversidad genética del maíz requieren valorar tanto la diversidad como al potencial para incrementar la producción y calidad bajo el esquema de la agricultura tradicional, como punto de referencia. Se consideró estudiar la diversidad genética particularizando en las variantes de maíz nativo con granos de color azul y rojo de los...
Palavras-chave: Zea mays; Diversidad genética; Maíces nativos pigmentados; Potencial agronómico; Calidad de proteína; Valles Altos; Genetic diversity; Pigmented native maize; Agronomic potential; Protein quality; High valleys; Genética; Doctorado.
Ano: 2012
URL: http://hdl.handle.net/10521/1842

Breeding Quality Protein Maize (QPM): Protocols for Developing QPM Cultivars
Provedor de dados: 31
Autores: Vivek,   B.S.; Krivanek,   A.F.; Palacios-Rojas,   N.; Twumasi-Afriyie,   S.; Diallo,   Alpha O.
This manual is intended for maize breeders who would like to start developing quality protein maize (QPM) cultivars. It is a compilation and consolidation of several breeding protocols successfully used at CIMMYT over two decades of QPM development and breeding. A brief background and the basic theory of QPM genetics are explained, leading up to detailed methods and procedures of QPM development.
Tipo: Report
Palavras-chave: Zea mays; Plant breeding; Breeding methods; Genetic resources; Protein quality; Protein content; Application methods; Lysine; Tryptophan; Food composition; Crop Production/Industries; F30; Q04.
Ano: 2008
URL: http://purl.umn.edu/56179

Ostrich (Strutio camelus) meat protein quality and digestibility
Provedor de dados: 89
Autores: Reis,LS; Oliveira,TC.
The purpose of the study was to evaluate ostrich meat protein quality, as its consumption has significantly increased in the last few years in Brazil. Male Wistar rats were distributed in groupe of six elements. The standard group received a casein-based diet, the control group received a protein-free diet, and the experimental group received ostrich meat diet as protein source. The evaluated biological parameters were protein efficiency ratio (PER), net protein ratio (NPR), net protein utilization (NPU), and true digestibility (TD). There were differences (p&lt;0.05) among treatment groups for all evaluated biological parameters. Mean true digestibility values were 92.12% and 75.77% for casein and ostrich meat, respectively.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Casein; Digestibility; Ostrich meat; Protein quality.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2008000300009

Nutrition tests with corn and sorghum
Provedor de dados: 106
14 tables
Palavras-chave: Broiler chickens; Layer chickens; Swine; Corn; Maize; Sorghum; Rations; Ingredients; Nutrition tests; Nutrition value; Protein quality; Opaque-2; Growth; Feed conversion efficiency; ข้าวโพด; ข้าวฟ่าง; คุณค่าทางอาหาร; การวิเคราะห์.
Ano: 1974
URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3807

Evaluation of protein quality from genetically modified and organic soybean in two consecutives generations of wistar rats
Provedor de dados: 52
Autores: Daleprane,Julio Beltrame; Pacheco,Juliana Tomaz; Boaventura,Gilson Teles.
The aim of this study was to evaluate the cumulative effects of using genetically modified and organic soybean in two generations of rats. Two consecutive generations of 64 Wistar rats denominated F0 and F1 were used. The animals from each generation were divided into three groups (n=8) and fed chow made of organic soybean, genetically modified soybean and casein. The PER, NPR and CAE were determined. ANOVA was applied to the results. In both the generations, a statistically significant (p&lt;0.05) difference was found between the experimental groups and the control group. The organic soybean supplement with L-cystine provided a better use of this protein in comparison to the genetically modified soybean protein, which demonstrated that the soybean...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Soybeans; Wistar rats; Protein quality; Generations.
Ano: 2009
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000400007