Author: ALFONSO JUVENTINO CHAY CANUL

Componentes del rendimiento y valor nutritivo de Brachiaria humidicola cv Chetumal a diferentes estrategias de pastoreo.

ALDENAMAR CRUZ HERNANDEZ ALFONSO HERNANDEZ GARAY ALFONSO JUVENTINO CHAY CANUL SERGIO IBAN MENDOZA PEDROZA SANTIAGO RAMIREZ VERA ADELAIDO RAFAEL ROJAS GARCIA JOEL VENTURA RIOS (2017)

The objective of this paperwas to study the effect of yield of Brachiaria humidicola cv Chetumal grass at different frequencies and intensities of grazing. The cutoff frequencies of 21 and 28 d and the intensities of 9-11 and 13-15 cm were evaluated, which were randomly distributed in a random block design with 2*2 factorial arrangement

with three replicates. Management effects on dry matter accumulation were observed, with accumulation at lower

frequency and light grazing intensity being greater. Forage production had a seasonal distribution of 66, 26 and 7% in

the rainy season, north and dry seasons, respectively. The leaf ratio in harvested forage was 20, 30 and 86% for north,

dry and rainy seasons, respectively.

Article

Brachiaria humidicola Chetumal grass forage yield nutritive quality pasture frequencies intensities CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA CIENCIAS AGRARIAS OTRAS ESPECIALIDADES AGRARIAS

Componentes estructurales del pasto Chetumal a diferentes manejos de pastoreo.

ALDENAMAR CRUZ HERNANDEZ ALFONSO JUVENTINO CHAY CANUL EFRAIN DE LA CRUZ LAZARO SANTIAGO JOAQUIN CANCINO ADELAIDO RAFAEL ROJAS GARCIA SANTIAGO RAMIREZ VERA (2020)

El objetivo fue estudiar el efecto de las diferentes frecuencias e intensidades de pastoreo en los componentes estructurales de una pradera de Brachiaria humidicola. Las frecuencias de cortes fueron a los 21 y 28 d y las intensidades de 9-11 y 13-15 cm de altura. Las variables se analizaron en un diseño de bloques al azar con arreglo factorial 2 x 2. Se determinó acumulación del forraje, dinámica de tallos y tasa de crecimiento foliar. En la época de lluvias se concentró 67 y 64% de la producción forrajera anual, al pastorear a 21 y 28 d, respectivamente. La densidad de tallos durante la época de lluvias fue 11% mayor en el primer ciclo, 11 y 20% en nortes de ambos ciclos al pastorear cada 21 día.

Article

acumulación del forraje frecuencias intensidades de pastoreo CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA CIENCIAS AGRARIAS OTRAS ESPECIALIDADES AGRARIAS

Physico-chemical, sensory and texture properties of an Aged Mexican Manchego-style cheese produced from hair sheep milk

JESUS ALBERTO MEZO SOLIS VICTOR MANUEL MOO HUCHIN ADRIANA SANCHEZ ZARATE Manuel González Ronquillo RACIEL JAVIER ESTRADA LEON LUIS RODRIGO IBAÑEZ ALARCON Paula Toro-Mujica ALFONSO JUVENTINO CHAY CANUL EINAR VARGAS-BELLO-PEREZ (2020)

Articulo publicado

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.

The authors are grateful for the assistance of engineer Walter Lanz Villegas, who granted access to the facilities of the Centro de Integracion Ovina del Sureste (CIOS). We also thank D. Arcos-Alvarez, E. Bautista-Diaz, R. Espinosa-Mendoza and R. I. Narváez-Ballesteros for their technical assistance. The first author is grateful for the research grant provided by the National Council of Science and Technology of Mexico (CONACYT) for his postgraduate studies at the Universidad Juárez Autónoma de Tabasco, Mexico.

Article

sheep cheese BIOLOGÍA Y QUÍMICA