Navegando por Assunto "protein"
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Item Eficácia alimentar e qualidade proteica de misturas de caseína com gelatina em dietas com baixos teores de proteína(Universidade Federal de Goiás, 2012-02-03) BORDIN, Cláudia Cantelli Daud; NAVES, Maria Margareth Veloso; http://lattes.cnpq.br/6563181057140270Gelatin is widely used in human feed, but has limited protein value. The composition in essential amino acids is quite atypical, since the levels of all the amino acids are below the benchmark of Food and Nutrition Board of the Institute of Medicine of the National Academy of Sciences of USA (FNB/IOM), with the aggravating not contain tryptophan in its composition. This study evaluated the effectiveness of food and the quality of protein mixtures of casein with gelatin (4:1 protein-based), in diets with low protein levels. An experimental study on animal model using 36 wealing male Wistar rats (21 to 23 days of age), divided into six groups of six animals each. The following were fed with diets: C10: 10% protein (casein); C8G2: 10% protein (8% casein; 2% gelatin); C12.5: 12.5% protein (casein); C10G2.5: 12.5% protein (10% casein; 2.5% gelatin); G10: 10% protein (gelatin); AP: protein-free. The duration of the experiment was 28 days for groups C10; C8G2; C12.5 e C10G2.5 and 14 days for groups G10 e AP. The effectiveness of food diets containing mixing casein:gelatin was influenced by the gelatin, according to the Food Conversion Ratio to protein level of 10% (C10 = 3.35 ± 0.19 versus C8G2 = 3.91 ± 0.34) and in supplementation with gelatin (C10 = 3.35 ± 0.19 versus C10G2.5 = 3.86 ± 0.32). The protein effectiveness was reduced in the protein level of 10% (C10 = 2.90 ± 0.17 versus C8G2 = 2.41 ± 0.22), in protein level of 12.5% (C12.5 = 2.32 ± 0.19 versus C10G2.5 = 2.03 ± 0.16) and supplementation with gelatin (C10 = 2.90 ± 0.17 versus C10G2.5 = 2.03 ± 0.16) according PER (Protein Efficiency Ratio). The animals that consumed gelatin (G10) had similar weight loss to the protein-free group. Gelatin in mixtures of casein with gelatin (4:1 protein-based), in diets with low protein content, reduces the effectiveness of food protein of casein.Item Eficiência de métodos de condução de população segregante de feijoeiro comum para teor de proteína.(Universidade Federal de Goiás, 2007-07-05) SILVA, Gláucio Freitas Oliveira e; MELO, Leonardo Cunha; http://lattes.cnpq.br/9132553601896172; BASSINELLO, Priscila Zaczuk; http://lattes.cnpq.br/7932216023958412; MELO, Patrícia Guimarães Santos; http://lattes.cnpq.br/1508679345970114The common bean (Phaseolus vulgaris L.) is part of the daily diet of more than 300 million people worldwide, being an essential food for low income human populations, since it is a cheaper protein source. The beans protein content can be improved by breeding programs since the existence of genetic variability for this character can be explored. It is important to have the relative efficiency of the available methods evaluated. The objective of this research was to evaluate the genetic potential for protein content of segregant populations of common beans submitted to different breeding methods and evaluate the potential of the populations of the bulk method inside F2 families for the traits yield and flowering. The parental utilized in this study was from the bean group carioca , CNFC 7812 with 23% of total protein content and CNFC 8056 with 23% of total protein content. Starting with the F1 generation, was obtained the segregant population F2, witch were selected 150 plants wich families was utilized to produce the populations by three methods: Bulk, Bulk within of F2 and SSD method until the F5 generation. The average protein content of the families obtained by this cross was 16,58% for the method SSD, 20,37% for the method Bulk e 20,44% for the Bulk F2:5. Based on the results, it could be concluded that the best method for protein content was the Bulk method, on account of its easiness and its generation of a larger number of families superior than the best parental and the average of the genitors. Among the evaluated families there is enough genetic variability to be explored for the characters protein, grain yield and flowering.