Papers by Mario De Beni Arrigoni
Pesquisa Agropecuaria Brasileira (Brazil), 1997
Veterinária e Zootecnia, 2013
Journal of Animal Science, 2007
DOAJ (DOAJ: Directory of Open Access Journals), Sep 1, 2008
This study has evaluated physical (marbling, tenderness, evaporation losses, leak losses and tota... more This study has evaluated physical (marbling, tenderness, evaporation losses, leak losses and total cooking losses) and chemical (moisture, crude protein, lipids and ash) characteristics of beef heifers from different genetic groups raised in an intensive production system. The diet presented 16% of crude protein and 2.6 Mcal of metabolisable energy per kg of dry matter and it was composed by 20% of roughage (Tifton hay and corn silage) and 80% of concentrate (high moisture corn and protein concentrate). There was significant difference (P&lt;0.01) for marbling among the genetic groups, and the three cross-bred heifers showed higher marbling score than the ¾ and ½ Canchim heifers. Crossbred beef tenderness was higher (P&lt;0.01) after 24 hours compared to other animals, but no differences were noted after 7 days. Regarding cooking losses after 24 hours of meat cooling, ½ Canchim heifers presented lower losses (P&lt;0.01) on three measurements, in comparison with the others treatments. TC crossbred animals had lower cooking losses (P&lt;0.01) after 7 days of ageing. There were not differences concerning chemicals characteristics.<br>Objetivou-se avaliar as características físicas (marmorização, maciez, perdas por evaporação, gotejamento e totais na cocção) e químicas (umidade, proteína bruta, lipídeos e cinzas) da carne de novilhas superprecoces de diferentes grupos genéticos, criadas em sistema intensivo de produção. A dieta utilizada continha 16% de proteína bruta e 2,6 Mcal de energia metabolizável por kg de matéria seca e era composta de 20% de volumoso (feno de Tifton e silagem de milho) e 80% de concentrado (silagem de grãos úmidos de milho e concentrado protéico). Existiu diferença (P&lt;0,01) para marmorização entre os grupos genéticos, sendo o grupo Simbrasil (CC) superior aos grupos ¾ e ½ Canchim. Para maciez da carne resfriada após 24 horas, também houve diferenças (P&lt;0,01) para o grupo genético Simbrasil (CC), sendo este superior aos demais, deixando de existir diferenças após sete dias de maturação. [...]
Ciencia E Agrotecnologia, Nov 24, 1999
Proceedings 5th World Buffalo Congress, Royal Palace, Caserta, Italy, 13-16 October, 1997., 1997
Seed Science and Technology, 1994
The GA 3 solution of 210 ppm was the concentration which resulted in the highest germination of M... more The GA 3 solution of 210 ppm was the concentration which resulted in the highest germination of M.calabura seeds and 6-BA did not affect the germination. Either in absence or in presence of GA 3 the temperature which gave the highest germination was about 25 o C. No seeds germinated in darkness at 25 o C with and without GA 3 solution, on the contrary they were positively photoblastic at 25 o C. The loss of germination percentage occured with and without GA 3 solution and was close to 0% after 60 days storage of the seeds. A complete inhibition of lettuce seed germination occured with 50% extract of ripe (red) fruits and with 100% extract of mature (yellow) fruits
Journal of Dairy Science, 2010
Diretrizes para os cursos de graduação da Unesp, 2012
This study has evaluated physical (marbling, tenderness, evaporation losses, leak losses and tota... more This study has evaluated physical (marbling, tenderness, evaporation losses, leak losses and total cooking losses) and chemical (moisture, crude protein, lipids and ash) characteristics of beef heifers from different genetic groups raised in an intensive production system. The diet presented 16% of crude protein and 2.6 Mcal of metabolisable energy per kg of dry matter and it was composed by 20% of roughage (Tifton hay and corn silage) and 80% of concentrate (high moisture corn and protein concentrate). There was significant difference (P<0.01) for marbling among the genetic groups, and the three cross-bred heifers showed higher marbling score than the ?? and ?? Canchim heifers. Crossbred beef tenderness was higher (P<0.01) after 24 hours compared to other animals, but no differences were noted after 7 days. Regarding cooking losses after 24 hours of meat cooling, ?? Canchim heifers presented lower losses (P<0.01) on three measurements, in comparison with the others treatme...
PeerJ, 2019
The inclusion of agro-industry by-products originated from corn ethanol production has increased ... more The inclusion of agro-industry by-products originated from corn ethanol production has increased in animal nutrition in Brazil, reducing formulation costs. In the literature, there is no consensus on how the high inclusion of de-oiled wet distillers grains can affect beef quality and the expression of lipogenic genes in Longissimus muscle. The aim of this study was to evaluate the effects of WDG in the diet of F1 Angus-Nellore cattle on meat quality characteristics, chemical composition and expression of genes involved in lipid metabolism. A hundred F1 Angus-Nellore bulls, with average initial body weight (BW) of 369.5 ± 49 kg were used. The experiment was carried out in a randomized block design, and the animals were divided into two blocks (light and heavy) according to the initial body weight. The animals were fed diets containing levels of 0 (control), 15, 30 and 45% of WDG replacing dry corn and soybean meal. After 129 days of feedlot, the animals were slaughtered and samples o...
Frontiers in Veterinary Science, Mar 20, 2023
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Papers by Mario De Beni Arrigoni