DSpace Coleção: Artigo em periódico indexado (CNPMS)

Growth and morphology of grain sorghum hybrids cultivated in semi-arid region under pre- and post-flowering drought stress.

2026-01-01T00:00:00Z

Título: Growth and morphology of grain sorghum hybrids cultivated in semi-arid region under pre- and post-flowering drought stress. Autoria: BATISTA, P. S. C.; SILVA, K. J. da; MAGALHAES, P. C.; PORTUGAL, A. F.; FERNANDES, J. S. C.; MENEZES, C. B. de; CARVALHO, A. J. de; JESUS, L. N. de Conteúdo: Drought stress is a major factor limiting sorghum yield, especially in regions with irregular rainfall. This study investigated the morphophysiological and growth responses of grain sorghum hybrids to drought stress, comparing the effects at pre- and post-flowering stages. Twenty hybrids were evaluated under well-watered conditions and under drought imposed at the pre- and post-flowering stages, using a randomized complete block design, with three replications. The evaluated traits were plant height, leaf area index, shoot dry weight, and chlorophyll index. Growth parameters, including absolute growth rate, relative growth rate, leaf area ratio, leaf weight ratio, specific leaf area, and net assimilation rate, were also determined. The pre-flowering drought caused the greatest reductions in plant height, leaf area index, and dry weight accumulation, whereas the post-flowering drought had the greatest effect on leaf area ratio, chlorophyll index, and net assimilation rate. The grain yield under pre-flowering water stress was approximately 4,000 kg ha-1, significantly higher than the 2,500 kg ha-1 observed under postflowering stress, suggesting a greater capacity for recovery and grain production when water availability is restored before the reproductive stage.

Agronomic traits, physiological parameters, chemical composition, and in vitro digestibility of Urochloa brizantha cv. Piatã, Megathyrsus maximus cv. Zuri and Megathyrsus maximus cv. Tamani in silvopastoral systems.

2026-01-01T00:00:00Z

Título: Agronomic traits, physiological parameters, chemical composition, and in vitro digestibility of Urochloa brizantha cv. Piatã, Megathyrsus maximus cv. Zuri and Megathyrsus maximus cv. Tamani in silvopastoral systems. Autoria: OLIVEIRA, A. F. de; PEREIRA, W. M. C. R.; GONTIJO NETO, M. M.; VILAS-BOAS, T.; TORRE, F. D.; TEIXEIRA, E. C.; SILVA, E. A. da; RODRIGUES, P. D.; LANA, A. M. Q. Conteúdo: Urochloa species are widely used in silvopastoral systems (SPS), but production losses highlight the need for more productive forages. This study evaluated agronomic, physiological, chemical composition, and in vitro digestibility responses of Urochloa brizantha cv. Piatã and Megathyrsus maximus cvs. Zuri and Tamani in SPS and monoculture (MONO). Forages were sown in MONO or SPS with 166 eucalyptus trees/ha. Nine plots were established per system, giving three replicates per cultivar. Forage accumulation and biomass were 31.8% (35.2 vs. 51.6 kg DM/ha/day) and 32.0% (5735 vs. 8428 kg DM/ha) higher in MONO than SPS. Biomass was 34.1% higher in M. maximus cv. Zuri than U. brizantha cv. Piatã. The leaf/stem ratio was 52.3% lower (3.18 vs. 6.66) in U. brizantha cv. Piatã than M. maximus cultivars. Intercellular carbon was 16.1% (180 vs. 155 μmol CO2/m2 /s) higher in MONO, while water use efficiency was 67.8% lower than in SPS. Megathyrsus maximus cv. Tamani had the highest crude protein (CP) in both systems, and CP in cvs. Tamani and Zuri was 6.43% (140 vs. 149 g DM/kg) and 18.0% (111 vs. 131 g DM/kg) higher in SPS than MONO. Although shading reduces M. maximus production, these cultivars can increase animal production compared with Urochloa in SPS.

“Steak dry aging”: an innovative approach to producing high-yield, high-quality dry-aged beef.

2026-01-01T00:00:00Z

Título: “Steak dry aging”: an innovative approach to producing high-yield, high-quality dry-aged beef. Autoria: SANTOS, J. C. dos; GUIMARÃES, A. S.; CARMO, L. R. do; SILVEIRA, M. C. T. da; RAMOS, A. de L. S.; LOPES, L. S.; RAMOS, E. M. Conteúdo: This study evaluated a novel steak dry-aging (StDA) protocol in which portioned beef steaks were dry-aged until reaching an average weight loss of 15% and subsequently wet-aged to achieve a total aging time of either 14 or 28 days. The new protocol was compared with conventional dry aging (DA) for 28 days and unaged controls. Under the experimental conditions, StDA increased saleable yield (up to 35% higher than DA) and reduced trimming steps during processing. Physicochemical composition, water activity, total free amino acids, and microbiological quality (< 3.5 log CFU/g) were similar between DA and StDA samples. StDA aged for 28 days had a free amino acid profile comparable to DA, but with higher glutamic acid content (2.30 vs. 0.80 mg/g protein), associated with umami flavor, and lower taurine content (0.59 vs. 1.13 mg/g protein). DA samples had lower shear force (27.45 vs. 35.54 N) and a lighter (L* = 43.39 vs. 38.77) and more intensely (C* = 26.66 vs. 21.31) red color. Overall, 28-day StDA combined high yield, preservation ofsensory-related attributes, and process efficiency,representing a viable and scalable alternative for producing high-quality dry-aged beef.

The incorporation of sorghum and cowpea protein isolate into plant-based burgers improved their physicochemical and sensory properties.

2026-01-01T00:00:00Z

Título: The incorporation of sorghum and cowpea protein isolate into plant-based burgers improved their physicochemical and sensory properties. Autoria: SILVA, A. A.; QUEIROZ, V. A. V.; PENA, F. B.; MENEZES, C. B. de; FELISBERTO, M. H. F.; TOLEDO, R. C. L.; SILVA, B. P. da; MARTINO, H. S. D. Conteúdo: Thisstudy aimed to evaluate the consumer acceptance test, purchase intention, and physicochemical and technological properties of cooked plant-based burgers formulated with sorghum and cowpea protein isolate, compared with a commercial burger (CO). Five formulations were tested: F1 (tannin-free sorghum, 19% protein), F2 (tannin-rich sorghum, 19%), F3 (tannin-free sorghum, 24%), F4 (tannin-rich sorghum, 24%), and CO (commercial hamburger made from soy). No differences were observed between sample F1 and the CO regarding color preference, flavor, texture, and overall impression. Sample F2 was selected for further analysis due to its equivalent protein content and the presence of tannins in its composition, as well as exhibiting aroma, flavor, and overall impression similar to CO. Following sensory screening, only the two most accepted formulations were selected for physicochemical and technological characterization. F1 and F2 showed excellent sources of protein, dietary fiber, iron, and zinc. F2 presented the highest tannins, p-coumaric and ferulic acids, 7-methoxyapigeninidin, and antioxidant capacity, with lower pH and higher mechanical resistance. Burgers formulated with sorghum and cowpea protein isolate proved to be promising for the development of meat analogues, with the presence of anthocyanins and phenolic acids contributing to the improvement of nutritional, technological, and sensory properties.