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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela; INIA Las Brujas. |
Fecha : |
14/11/2015 |
Actualizado : |
05/11/2019 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
Autor : |
DAMIÁN, J.P.; BERACOCHEA, F.; HÖTZEL, M.J.; BANCHERO, G.; UNGERFELD, R. |
Afiliación : |
GEORGGET ELIZABETH BANCHERO HUNZIKER, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Reproductive and sexual behaviour development of dam or artificially reared male lambs. |
Fecha de publicación : |
2015 |
Fuente / Imprenta : |
Physiology and Behavior, 2015, v.147, p. 47-53. |
ISSN : |
0031-9384 |
DOI : |
10.1016/j.physbeh.2015.04.004 |
Idioma : |
Inglés |
Notas : |
Article history:Received date: 30 December 2014/Revised date: 27 March 2015/Accepted date: 2 April 2015. |
Contenido : |
ABSTRACT.
The objective of this study was to determine if artificially reared male lambs differ from those reared by their mothers in their reproductive development and sexual behaviour during the first breeding season and in their serum testosterone to a GnRH challenge at the end of the first breeding season. Lambs were assigned to two experimental groups: 1) artificially reared lambs, separated from their dams 24-36. h after birth (Week 0) and fed sheep milk until 10. weeks of age (group AR, n = 14); and 2) lambs reared by their dams until 10. weeks of age (group DR, n = 13). Reproductive parameters and sexual behaviour were recorded from Weeks 9 to 39. The GnRH challenge was performed on Week 40. Body weight, scrotal circumference, gonado-somatic index, testosterone concentration and sperm parameters were unaffected by group, but increased with age (P < 0.0001). Lambs reared by their mothers had greater values of gonado-somatic index on Weeks 9, 16 and 19 (P < 0.05), and tended to reach puberty earlier than AR (22.9 ± 0.7 vs. 25.1 ± 1.1. weeks, respectively, P = 0.087). Lambs reared by their mothers presented more lateral approaches and mount attempts than AR (P < 0.05), and DR lambs presented more mounts on Weeks 32 and 39 than AR (P < 0.05). Blood testosterone concentrations 3.5 and 4. h after the GnRH challenge were higher in AR than in DR lambs (P < 0.05). In conclusion mother rearing promoted sexual behaviour and reproductive performance of male lambs.
© 2015. |
Palabras claves : |
COMPORTAMIENTO SEXUAL; CONCENTRACIÓN DE TESTOSTERONA; CORDEROS; CRIANZA ARTIFICIAL DE CORDEROS; CRIANZA NATURAL DE CORDEROS; DESEMPEÑO REPRODUCTIVO EN CORDEROS; GnRH; HABILIDAD MATERNA EN LA OVEJA; HORMONA LIBERADORA DE GONADOTROPINA; ÍNDICE GONADOSOMÁTICO; LACTANCIA MATERNA EN OVINOS; MOTILIDAD DE LOS ESPERMATOZOIDES; PUBERTAD PRECOZ EN CORDEROS; VÍNCULO MADRE-CRÍA. |
Thesagro : |
COMPORTAMIENTO REPRODUCTIVO; CORDEROS; OVINOS; REPRODUCTIVIDAD. |
Asunto categoría : |
L52 Fisiología Animal- Crecimiento y desarrollo L53 Fisiología Animal - Reproducción |
Marc : |
LEADER 02907naa a2200421 a 4500 001 1053881 005 2019-11-05 008 2015 bl uuuu u00u1 u #d 022 $a0031-9384 024 7 $a10.1016/j.physbeh.2015.04.004$2DOI 100 1 $aDAMIÁN, J.P. 245 $aReproductive and sexual behaviour development of dam or artificially reared male lambs.$h[electronic resource] 260 $c2015 500 $aArticle history:Received date: 30 December 2014/Revised date: 27 March 2015/Accepted date: 2 April 2015. 520 $aABSTRACT. The objective of this study was to determine if artificially reared male lambs differ from those reared by their mothers in their reproductive development and sexual behaviour during the first breeding season and in their serum testosterone to a GnRH challenge at the end of the first breeding season. Lambs were assigned to two experimental groups: 1) artificially reared lambs, separated from their dams 24-36. h after birth (Week 0) and fed sheep milk until 10. weeks of age (group AR, n = 14); and 2) lambs reared by their dams until 10. weeks of age (group DR, n = 13). Reproductive parameters and sexual behaviour were recorded from Weeks 9 to 39. The GnRH challenge was performed on Week 40. Body weight, scrotal circumference, gonado-somatic index, testosterone concentration and sperm parameters were unaffected by group, but increased with age (P < 0.0001). Lambs reared by their mothers had greater values of gonado-somatic index on Weeks 9, 16 and 19 (P < 0.05), and tended to reach puberty earlier than AR (22.9 ± 0.7 vs. 25.1 ± 1.1. weeks, respectively, P = 0.087). Lambs reared by their mothers presented more lateral approaches and mount attempts than AR (P < 0.05), and DR lambs presented more mounts on Weeks 32 and 39 than AR (P < 0.05). Blood testosterone concentrations 3.5 and 4. h after the GnRH challenge were higher in AR than in DR lambs (P < 0.05). In conclusion mother rearing promoted sexual behaviour and reproductive performance of male lambs. © 2015. 650 $aCOMPORTAMIENTO REPRODUCTIVO 650 $aCORDEROS 650 $aOVINOS 650 $aREPRODUCTIVIDAD 653 $aCOMPORTAMIENTO SEXUAL 653 $aCONCENTRACIÓN DE TESTOSTERONA 653 $aCORDEROS 653 $aCRIANZA ARTIFICIAL DE CORDEROS 653 $aCRIANZA NATURAL DE CORDEROS 653 $aDESEMPEÑO REPRODUCTIVO EN CORDEROS 653 $aGnRH 653 $aHABILIDAD MATERNA EN LA OVEJA 653 $aHORMONA LIBERADORA DE GONADOTROPINA 653 $aÍNDICE GONADOSOMÁTICO 653 $aLACTANCIA MATERNA EN OVINOS 653 $aMOTILIDAD DE LOS ESPERMATOZOIDES 653 $aPUBERTAD PRECOZ EN CORDEROS 653 $aVÍNCULO MADRE-CRÍA 700 1 $aBERACOCHEA, F. 700 1 $aHÖTZEL, M.J. 700 1 $aBANCHERO, G. 700 1 $aUNGERFELD, R. 773 $tPhysiology and Behavior, 2015$gv.147, p. 47-53.
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Biblioteca (s) : |
INIA La Estanzuela. |
Fecha actual : |
01/07/2020 |
Actualizado : |
01/09/2022 |
Tipo de producción científica : |
Artículos en Revistas Indexadas Nacionales |
Circulación / Nivel : |
Nacional - -- |
Autor : |
VÁZQUEZ, D.; BALZANI, A |
Afiliación : |
DANIEL VÁZQUEZ PEYRONEL, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay; ANDREA BALZANI, INIA (Instituto Nacional de Investigación Agropecuaria), Uruguay. |
Título : |
Uruguayan wheat proteins their relationship with traditional parameters and how are they affected by genotype and environment. [Composición de proteínas del grano del trigo uruguayo]. [Composição proteica de grãos de trigo uruguaios]. |
Fecha de publicación : |
2020 |
Fuente / Imprenta : |
Agrociencia Uruguay, 2020, 24(1):147. Doi:https://doi.org/10.31285/AGRO.24.147 |
DOI : |
doi.org/10.31285/AGRO.24.147 |
Idioma : |
Inglés |
Notas : |
Article history: Received 27 Apr 2019//Accepted 09 Dec 2019 //Published 11 Jun 2020. Editor :Clara Pritsch Universidad de la República, Montevideo, Uruguay./ Correspondence: Daniel Vázquez, dvazquez@inia.org.uy |
Contenido : |
Abstract: Wheat (Triticum aestivum L.) is important in Uruguay both as food as well as crop. To achieve an attractive product for consumers and profitable for farmers, grain components should be able to produce high-quality bread. The most used device to characterize bread quality in wheat and flour is the Alveograph. The key com-ponent is gluten, a complex mix of proteins. In order to understand the relationship between gluten component proteins and alveographic parameters, as well as how they are affected by genotype and environment, sixteen genotypes were grown in two locations with differential nitrogen management. Traditional parameters were determined: protein content and alveogram. Gluten components were studied through size exclusion HPLC. Rheological parameters presented a clear relationship with the HPLC ones. It was possible to verify that to reach good extensibility, high protein content was needed; to obtain a strong dough, it was necessary to have a large number of high molecular weight proteins, and to get good resistance to extension, the polymeric pro-teins should have high molecular weight. Among the studied genotypes and environments, the first ones had a higher contribution to variability in extensibility and strength, while the latter explained most of the variability in resistance to extension. An equilibrium between genotype and environment is needed to achieve a dough with balanced characteristics.
Resumen: El trigo (Triticum aestivum L.) es importante en Uruguay como alimento y como cultivo. Para lograr un producto atractivo al consumidor y que sea rentable al productor, los componentes del grano deben generar pan de calidad. Para ello, los parámetros más usados en la región son los del alveograma. El componente clave es el gluten, una compleja mezcla de proteínas. Con el objetivo de entender la relación entre las distintas proteínas que componen el gluten de trigos uruguayos con los parámetros alveográficos, y cómo son afectadas por el genotipo, el ambiente y su interacción, se cultivaron 16 genotipos en dos localidades con manejo de nitrógeno diferencial. Se determinaron parámetros tradicionales, el contenido de proteínas y alveogramas, y se estudiaron los componentes del gluten mediante HPLC, por exclusión por tamaño. Se observó una clara relación entre distintos parámetros del HPLC y los tradicionales. Se pudo verificar que para lograr buena extensibilidad se necesitó contar con alto contenido de proteínas; para lograr una masa fuerte, fue necesario un alto contenido
de proteínas de alto peso molecular, y para obtener alta resistencia a la extensión, es preciso contar con un gran tamaño de las proteínas poliméricas. En la combinación de genotipos y ambientes utilizados, los primeros fueron los que más contribuyeron a la variabilidad de extensibilidad y fuerza, mientras que los segundos fueron los que más afectaron la resistencia a la extensión. Un equilibrio de genotipo y ambiente es necesario
para lograr una masa de balance adecuado.
Resumo: O trigo (Triticum aestivum L.) apresenta grande importância como alimento e cultivo comercial no Uruguai. Contudo, para obter um produto atraente para o consumidor e lucrativo ao produtor, os componentes do grão devem gerar pães de qualidade. Para isso, os parâmetros mais utilizados na região são os do alveograma. O componente principal é o glúten, uma complexa mistura de proteínas. Para entender a relação entre as diferentes proteínas que compõem o glúten dos trigos uruguaios com os parâmetros alveográficos e como estas são afetadas pelo genótipo, ambiente e por sua interação, 16 genótipos de trigo foram cultivados em dois locais diferentes e com gerenciamento diferencial de nitrogênio. Foram determinados os parâmetros tradicionais da qualidade de farinha, o conteúdo de proteínas e alveogramas, além de estudar os componentes do glúten, por exclusão de tamanho, em HPLC. Foi observada uma clara relação entre os diferentes parâmetros obtidos em HPLC e os tradicionalmente usados. Verificou-se que para obter boa extensibilidade, foi necessário a presença de um alto teor de proteínas. Enquanto, que para atingir uma massa forte, foi necessário elevado conteúdo de proteínas de alto peso molecular e, para obter alta resistência à extensão, uma grande concentração de proteínas poliméricas deve estar presente. Na combinação de genótipos e ambientes utilizados, o primeiro fator foi o que mais contribuíram para a variabilidade da extensibilidade e força, enquanto que o segundo fator foi o que mais afetou a resistência à extensão. A relação balanceada entre genótipo e ambiente se faz necessária para obter uma massa equilibradamente adequada. MenosAbstract: Wheat (Triticum aestivum L.) is important in Uruguay both as food as well as crop. To achieve an attractive product for consumers and profitable for farmers, grain components should be able to produce high-quality bread. The most used device to characterize bread quality in wheat and flour is the Alveograph. The key com-ponent is gluten, a complex mix of proteins. In order to understand the relationship between gluten component proteins and alveographic parameters, as well as how they are affected by genotype and environment, sixteen genotypes were grown in two locations with differential nitrogen management. Traditional parameters were determined: protein content and alveogram. Gluten components were studied through size exclusion HPLC. Rheological parameters presented a clear relationship with the HPLC ones. It was possible to verify that to reach good extensibility, high protein content was needed; to obtain a strong dough, it was necessary to have a large number of high molecular weight proteins, and to get good resistance to extension, the polymeric pro-teins should have high molecular weight. Among the studied genotypes and environments, the first ones had a higher contribution to variability in extensibility and strength, while the latter explained most of the variability in resistance to extension. An equilibrium between genotype and environment is needed to achieve a dough with bala... Presentar Todo |
Palabras claves : |
ENVORONMENT; GENOTYPE; GLUTEN; PLATAFORMA AGROALIMENTOS; REOLOGIA EN MASA; RHEOLOGY; WHEAT. |
Thesagro : |
AMBIENTE; GLÚTEN; TRIGO. |
Asunto categoría : |
F01 Cultivo |
URL : |
http://www.ainfo.inia.uy/digital/bitstream/item/14515/1/Agrociencia-v.24.2020-Vazquez-Balzani.pdf
|
Marc : |
LEADER 05982naa a2200277 a 4500 001 1061172 005 2022-09-01 008 2020 bl uuuu u00u1 u #d 024 7 $adoi.org/10.31285/AGRO.24.147$2DOI 100 1 $aVÁZQUEZ, D. 245 $aUruguayan wheat proteins their relationship with traditional parameters and how are they affected by genotype and environment. [Composición de proteínas del grano del trigo uruguayo]. [Composição proteica de grãos de trigo uruguaios].$h[electronic resource] 260 $c2020 500 $aArticle history: Received 27 Apr 2019//Accepted 09 Dec 2019 //Published 11 Jun 2020. Editor :Clara Pritsch Universidad de la República, Montevideo, Uruguay./ Correspondence: Daniel Vázquez, dvazquez@inia.org.uy 520 $aAbstract: Wheat (Triticum aestivum L.) is important in Uruguay both as food as well as crop. To achieve an attractive product for consumers and profitable for farmers, grain components should be able to produce high-quality bread. The most used device to characterize bread quality in wheat and flour is the Alveograph. The key com-ponent is gluten, a complex mix of proteins. In order to understand the relationship between gluten component proteins and alveographic parameters, as well as how they are affected by genotype and environment, sixteen genotypes were grown in two locations with differential nitrogen management. Traditional parameters were determined: protein content and alveogram. Gluten components were studied through size exclusion HPLC. Rheological parameters presented a clear relationship with the HPLC ones. It was possible to verify that to reach good extensibility, high protein content was needed; to obtain a strong dough, it was necessary to have a large number of high molecular weight proteins, and to get good resistance to extension, the polymeric pro-teins should have high molecular weight. Among the studied genotypes and environments, the first ones had a higher contribution to variability in extensibility and strength, while the latter explained most of the variability in resistance to extension. An equilibrium between genotype and environment is needed to achieve a dough with balanced characteristics. Resumen: El trigo (Triticum aestivum L.) es importante en Uruguay como alimento y como cultivo. Para lograr un producto atractivo al consumidor y que sea rentable al productor, los componentes del grano deben generar pan de calidad. Para ello, los parámetros más usados en la región son los del alveograma. El componente clave es el gluten, una compleja mezcla de proteínas. Con el objetivo de entender la relación entre las distintas proteínas que componen el gluten de trigos uruguayos con los parámetros alveográficos, y cómo son afectadas por el genotipo, el ambiente y su interacción, se cultivaron 16 genotipos en dos localidades con manejo de nitrógeno diferencial. Se determinaron parámetros tradicionales, el contenido de proteínas y alveogramas, y se estudiaron los componentes del gluten mediante HPLC, por exclusión por tamaño. Se observó una clara relación entre distintos parámetros del HPLC y los tradicionales. Se pudo verificar que para lograr buena extensibilidad se necesitó contar con alto contenido de proteínas; para lograr una masa fuerte, fue necesario un alto contenido de proteínas de alto peso molecular, y para obtener alta resistencia a la extensión, es preciso contar con un gran tamaño de las proteínas poliméricas. En la combinación de genotipos y ambientes utilizados, los primeros fueron los que más contribuyeron a la variabilidad de extensibilidad y fuerza, mientras que los segundos fueron los que más afectaron la resistencia a la extensión. Un equilibrio de genotipo y ambiente es necesario para lograr una masa de balance adecuado. Resumo: O trigo (Triticum aestivum L.) apresenta grande importância como alimento e cultivo comercial no Uruguai. Contudo, para obter um produto atraente para o consumidor e lucrativo ao produtor, os componentes do grão devem gerar pães de qualidade. Para isso, os parâmetros mais utilizados na região são os do alveograma. O componente principal é o glúten, uma complexa mistura de proteínas. Para entender a relação entre as diferentes proteínas que compõem o glúten dos trigos uruguaios com os parâmetros alveográficos e como estas são afetadas pelo genótipo, ambiente e por sua interação, 16 genótipos de trigo foram cultivados em dois locais diferentes e com gerenciamento diferencial de nitrogênio. Foram determinados os parâmetros tradicionais da qualidade de farinha, o conteúdo de proteínas e alveogramas, além de estudar os componentes do glúten, por exclusão de tamanho, em HPLC. Foi observada uma clara relação entre os diferentes parâmetros obtidos em HPLC e os tradicionalmente usados. Verificou-se que para obter boa extensibilidade, foi necessário a presença de um alto teor de proteínas. Enquanto, que para atingir uma massa forte, foi necessário elevado conteúdo de proteínas de alto peso molecular e, para obter alta resistência à extensão, uma grande concentração de proteínas poliméricas deve estar presente. Na combinação de genótipos e ambientes utilizados, o primeiro fator foi o que mais contribuíram para a variabilidade da extensibilidade e força, enquanto que o segundo fator foi o que mais afetou a resistência à extensão. A relação balanceada entre genótipo e ambiente se faz necessária para obter uma massa equilibradamente adequada. 650 $aAMBIENTE 650 $aGLÚTEN 650 $aTRIGO 653 $aENVORONMENT 653 $aGENOTYPE 653 $aGLUTEN 653 $aPLATAFORMA AGROALIMENTOS 653 $aREOLOGIA EN MASA 653 $aRHEOLOGY 653 $aWHEAT 700 1 $aBALZANI, A 773 $tAgrociencia Uruguay, 2020, 24(1):147. Doi:https://doi.org/10.31285/AGRO.24.147
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