Dairy Goat
Mostrando 13-24 de 60 artigos, teses e dissertações.
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13. DAIRY PRODUCTION OF ‘SAANEN’ GOATS BASED ON METEOROLOGICAL VARIABLES AND FUTURE CLIMATE SCENARIOS
ABSTRACT This study aimed to modeling and bioclimatic zoning of ‘Saanen’ goat milk production in northeastern Brazil. Data were obtained from a 14-year dairy control program for 246 ‘Saanen’ goat matrices. Dairy production meteorological influence and mathematical modeling were assessed through statistical analyses such as Pearson’s correlation mat
Eng. Agríc.. Publicado em: 2017-04
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14. Trace mineral requirements for growth of Moxotó goats grazing in the semiarid region of Brazil
ABSTRACT A comparative slaughter trial was conducted to estimate the body composition and net requirements of Cu, Zn, Mn, Fe, and Co for growth of castrated Moxotó goat kids, with15.69±0.78 kg initial body weight (BW), grazing in the semiarid region of Brazil. The baseline group consisted of four randomly selected kids (15.37±0.30 kg BW). Thirty-two kids
R. Bras. Zootec.. Publicado em: 2017-03
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15. Flemingia macrophylla in goat feeding
ABSTRACTThe objective of this work was to evaluate the inclusion of Fabaceae Flemingia macrophylla (Willd.) Kuntze ex Merr. in the diet of lactating dairy goats arranged in a 5 × 5 Latin square. The diets were composed of 40% of concentrate and 60% of roughage, and the dietary treatments were defined by the level of Flemingia hay inclusion (0%, 8%, 16%, 24%
R. Bras. Zootec.. Publicado em: 2015-09
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16. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: Application in the control of Listeria monocytogenes in fresh Minas-type goat cheese
Listeria monocytogenes is a pathogen frequently found in dairy products. Its control in fresh cheeses is difficult, due to the psychrotrophic properties and salt tolerance. Bacteriocinogenic lactic acid bacteria (LAB) with proven in vitro antilisterial activity can be an innovative technological approach but their application needs to be evaluated by means o
Braz. J. Microbiol.. Publicado em: 2015-03
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17. Bacteriocinogenic Lactococcus lactis subsp. lactis DF04Mi isolated from goat milk: characterization of the bacteriocin
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its antimicrobial activity. The bacteriocin presented a broad spectrum of ac
Braz. J. Microbiol.. Publicado em: 2014-12
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18. Ingestive behavior of dairy goats fed increasing levels of sugarcane in replacement of corn silage
The objective of this experiment was to evaluate levels of replacement (0, 33, 67 and 100%) of corn silage with fresh sugarcane in dairy-goat diets on the ingestive behavior of these animals. Eight lactating Alpine goats (after lactation peak) with a live weight of 51.95±3.29 kg were distributed into two 4 × 4 Latin squares according to their milk producti
R. Bras. Zootec.. Publicado em: 2014-12
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19. Bacteriocinogenic Lactococcus lactis subsp: lactis DF04Mi isolated from goat milk: Evaluation of the probiotic potential
Lactic acid bacteria capable of producing bacteriocins and presenting probiotic potential open innovative technological applications in the dairy industry. In this study, a bacteriocinogenic strain (Lactococcus lactis subsp. lactis DF4Mi) was isolated from goat milk, and studied for its probiotic potential. Lc. lactis DF4Mi was resistant to acidic pH and oxb
Braz. J. Microbiol.. Publicado em: 2014-09
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20. Lactobacilli isolated from Algerian goat's milk as adjunct culture in dairy products
In this study, nineteen Lactobacillus isolated from Algerian goat's milk, 13 belonging to L. plantarum, three to L. pentosus, two to L. rhamnosus and one to L. fermentum, were examined in vitro in order to be used as adjunct culture in dairy products. The strains were tested for their proteolytic activity, sensory and safety properties. Strains LbMS16 and Lb
Braz. arch. biol. technol.. Publicado em: 31/01/2014
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21. Phenotypic and genotypic characterization of lactic acid bacteria isolated from cow, ewe and goat dairy artisanal farmhouses
Lactic acid bacteria collected from artisanal farmhouses were characterized using a polyphasic approach. Phenotypic methods including biochemical assays, ribosomal DNA restriction analysis and 16S rDNA sequence analysis were performed. This approach provides accuracy for identification, and helps to avoid the loss of natural biodiversity including potentiall
Braz. J. Microbiol.. Publicado em: 2013
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22. CaracterizaÃÃo do perfil produtivo e contagem total de bactÃrias de leite de cabra em unidades de base familiar nos estados do Cearà e do Rio Grande do Norte.
We aimed to evaluate the systems of production and milk quality of dairy goats in Milk Production Units (MPUs) family based in the states of Rio Grande do Norte and CearÃ, to promote the sustainable development of dairy goat in semi-arid northeastern Brazil. Information related to socio-economic profile of producers and production systems used were obtained
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 23/08/2012
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23. Biometric variability of goat populations revealed by means of principal component analysis
The aim was to analyze variation in 12 Brazilian and Moroccan goat populations, and, through principal component analysis (PCA), check the importance of body measures and their indices as a means of distinguishing among individuals and populations. The biometric measurements were wither height (WH), brisket height (BH) and ear length (EL). Thorax depth (WH-B
Genet. Mol. Biol.. Publicado em: 2012
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24. Desenvolvimento de leite de cabra fermentado adicionado de cepas probióticas, inulina, amido e gelatina
O setor lácteo busca produzir alimentos tendo como atributo principal a funcionalidade. Nesse contexto um mercado a ser explorado é o de lácteos caprinos, uma vez que, o leite de cabra representa uma opção alimentar de excelentes qualidades nutricionais e dietéticas. Contudo, em razão de suas particularidades físicas e químicas, após a fermentaçã
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 29/09/2011