Search Results - "de Matos, Éllem Maria Almeida"
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PSVI-6 Effects of Partial or Total Replacement of Soybean Meal with Urea on Feed Efficiency in Nellore × Red Angus Growing Bulls
Published in Journal of animal science (28-10-2023)“…Abstract Soybean meal (SBM) is the primary protein source used worldwide for livestock. but is a high-cost protein source than other alternative protein…”
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2
Performance and economic analysis of Nellore cattle finished in feedlot during dry and rainy seasons
Published in Livestock science (01-06-2022)“…•Economic and zootechnical indices of Nellore cattle feedlot in dry and rainy.•Correlations between productive and economic indices.•No effect of season on…”
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Periparturient Changes in Voluntary Intake, Digestibility, and Performance of Grazing Zebu Beef Cows with or without Protein Supplementation
Published in Animals (Basel) (01-06-2024)“…We aimed to understand the changes in nutritional parameters and performance of beef cows during the peripartum, whether receiving or not receiving protein…”
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Construção e validação de modelos de regressão a partir de espectros NIR para predição da composição da cana-de-açúcar, farelo de soja e fubá de milho
Published in Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina (26-06-2023)“…Objetivou-se desenvolver e avaliar modelos de regressão para a predição da composição química da cana-de-açúcar, farelo de soja e fubá de milho por NIR…”
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5
PSXII-16 Effect of including sugar cane molasses on rumen fermentation characteristics in young beef finishing heifers
Published in Journal of animal science (14-09-2024)“…In ruminant animals, the use of molasses has benefits related to improved voluntary intake and increased production of short-chain fatty acids (SCFA) in the…”
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PSVI-3 Effects of dried distillers grains on performance of suckling beef calves in a creep-feeding system
Published in Journal of animal science (05-05-2024)“…Dried distiller’s grains (DDG) have been successfully used in beef cattle diets due to their high protein content and increasing availability around the world…”
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