Ivanor Nunes do Prado focuses on Animal science, Feedlot, Food science, Marbled meat and Longissimus muscle. Ivanor Nunes do Prado has included themes like Meal, Biochemistry, Fatty acid and Pasture in his Animal science study. His studies examine the connections between Meal and genetics, as well as such issues in Cottonseed, with regards to Forage.
His study in Food science is interdisciplinary in nature, drawing from both Lipid oxidation and Fatty acid composition. He combines subjects such as Silage and Polyunsaturated fatty acid with his study of Marbled meat. As a member of one scientific family, Ivanor Nunes do Prado mostly works in the field of Silage, focusing on Dry matter and, on occasion, Chromatography and Poaceae.
Ivanor Nunes do Prado spends much of his time researching Animal science, Feedlot, Dry matter, Food science and Crossbreed. His research in Animal science intersects with topics in Body weight, Feed conversion ratio and Pasture. His Feedlot study integrates concerns from other disciplines, such as Biotechnology, Polyunsaturated fatty acid, Fatty acid, Marbled meat and Cattle feeding.
His Fatty acid research includes elements of Breed and Longissimus muscle. In general Dry matter study, his work on Neutral Detergent Fiber often relates to the realm of Organic matter, thereby connecting several areas of interest. His work on Essential oil, Sensory analysis and Propolis as part of general Food science research is frequently linked to Coating, bridging the gap between disciplines.
His main research concerns Food science, Animal science, Essential oil, Beef cattle and Lipid oxidation. His Vanillin and Thymol study in the realm of Food science connects with subjects such as Eugenol, Shell and Cashew nut. The study incorporates disciplines such as Pasture and Polyunsaturated fatty acid in addition to Animal science.
He focuses mostly in the field of Polyunsaturated fatty acid, narrowing it down to topics relating to Crossbreed and, in certain cases, Fatty acid. His Beef cattle research is multidisciplinary, relying on both Feed conversion ratio, Preference, Brachiaria and Marbled meat. Within one scientific family, Ivanor Nunes do Prado focuses on topics pertaining to Tenderness under Lipid oxidation, and may sometimes address concerns connected to Subcutaneous fat, Saturated fatty acid and Zebu.
His primary scientific interests are in Food science, Essential oil, Animal science, Thymol and Eugenol. As part of one scientific family, Ivanor Nunes do Prado deals mainly with the area of Food science, narrowing it down to issues related to the Ruminant, and often Rumen. His study looks at the intersection of Essential oil and topics like Fatty acid with Meat tenderness, Orange and Crossbreed.
His research ties Lipid oxidation and Animal science together. His work carried out in the field of Thymol brings together such families of science as Silage and Vanillin. His work on Neutral Detergent Fiber as part of general Dry matter research is frequently linked to Organic matter, thereby connecting diverse disciplines of science.
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The effects of genetic groups, nutrition, finishing systems and gender of Brazilian cattle on carcass characteristics and beef composition and appearance: a review.
Polyana Pizzi Rotta;Rodolpho Martin Do Prado;Ivanor Nunes Do Prado;Maribel Velandia Valero.
Asian-australasian Journal of Animal Sciences (2009)
Evaluation of carcass characteristics and meat chemical composition of Bos indicus and Bos indicus x Bos taurus crossbred steers finished in pasture systems
Fernanda Barros Moreira;Nilson Evelázio de Souza;Makoto Matsushita;Ivanor Nunes do Prado.
Brazilian Archives of Biology and Technology (2003)
Fatty acid profile, and chemical composition of Longissimus muscle of bovine steers and bulls finished in pasture system
Roseli das Graças Padre;Juliana Aparecida Aricetti;Fernanda Barros Moreira;Ivone Yurika Mizubuti.
Meat Science (2006)
Degradabilidade ruminal In Situ da matéria seca e proteína bruta das silagens de milho e sorgo e de alguns alimentos concentrados
Adriana de Souza Martins;Lúcia Maria Zeoula;Ivanor Nunes do Prado;Elias Nunes Martins.
Revista Brasileira De Zootecnia (1999)
Carcass characteristics and chemical compositionof the Longissimus muscle of crossbred bulls ( Bostaurus indicus vs Bos taurus taurus ) finished infeedlot
I. N. Prado;R. M. Prado;P. P. Rotta;J. V. Visantainer.
Journal of Animal and Feed Sciences (2008)
Forage evaluation, chemical composition, and in vitro digestibility of continuously grazed star grass
F.B Moreira;I.N Prado;U Cecato;F.Y Wada.
Animal Feed Science and Technology (2004)
Intrinsic buffering capacity of feedstuffs
Sylvie Giger-Reverdin;Christine Duvaux-Ponter;Daniel Sauvant;Olivier Martin.
Animal Feed Science and Technology (2002)
Carcass Characteristics and Chemical Composition of the Longissimus Muscle of Nellore, Caracu and Holstein-friesian Bulls Finished in a Feedlot
Polyana Pizzi Rotta;Ivanor Nunes do Prado;Rodolpho Martin do Prado;Jos챕 Luiz Moletta.
Asian-australasian Journal of Animal Sciences (2009)
Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability
Ana Carolina Pelaes Vital;Ana Guerrero;Jessica de Oliveira Monteschio;Maribel Velandia Valero.
PLOS ONE (2016)
Analysis of fatty acids in Longissimus muscle of steers of different genetic breeds finished in pasture systems
Roseli das Graças Padre;Juliana Aparecida Aricetti;Sandra Terezinha Marques Gomes;Rafael Henrique de Tonissi Buschinelli de Goes.
Livestock Science (2007)
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