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Ingestive behavior of hoggets given different types of supplement on ryegrass pasture Animal Sciences
Stivanin, Sheila Cristina Bosco; Universidade Federal de Santa Maria; Rocha, Marta Gomes da; Universidade Federal de Santa Maria; Pötter, Luciana; Universidade Federal de Santa Maria; Hampel, Viviane da Silva; Universidade Federal de Santa Maria; Oliveira, Renata Aqel de; Universidade Federal de Santa Maria; Bergoli, Tuani Lopes; Universidade Federal de Santa Maria.
The ingestive behavior of hoggets was assessed under intermittent grazing method with three days of paddock occupation. These animals remained exclusively on Italian ryegrass (Lolium multiflorum Lam) pasture or on ryegrass pasture and receiving 1.2% of DM in relation to body weight of rice paddy, corn grain or whole rice bran as a supplement during the vegetative, pre-flowering and flowering phenological stages of ryegrass. The experimental design was a randomized split-split plots wherein the types of supplement were considered as main plot, phenological stages as subplot and the days of occupation as sub-subplots. The hoggets grazed for a longer time when kept exclusively on ryegrass pasture. The hoggets grazed for less time in the vegetative stage of...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice bran; Rice grain; Corn grain; Bite rate; Grazing time.
Ano: 2014 URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/21641
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Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation Ciênc. Tecnol. Aliment.
JUNG,Kyung-jin; LEE,Hyunah; LEE,Sang Hyun; KIM,Jae Cherl.
Abstract The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain as the degree of retrogradation increased with increasing storage time, measured by the α-amylase–iodine method. SEM analysis of the vacuum-dried cooked rice grain showed a gradual increase in crevices, which further developed into holes at the center of the granule with increasing storage time. The results suggest that the disruption of hydrogen bonds between water and starch molecules is the first...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Rice grain; Starch; Gelatinization; Retrogradation; Texture; Structure.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100097
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