| 5 | Comparison of Classical Models for Evaluating the Heat Requirements of Olive(Olea europeae L.) in Portugal显示文摘现在的学习的目的是比较精确性,为橄榄(Olea europeae L.) 的计算的六个统计模型的重制度加热要求在三个葡萄牙的区域触发开花的发作:Reguengos de Monsaraz, Valenga 做 Douro,和 Braga。另外的目的是查明热累积时期在上开始了的日期和繁殖结构的发展在橄榄在上面开始的阀值温度。为地区性的 O 开始和山峰日期。europeae 开花季节被用“ Cour ”从 1998 ~ 2004 监视在空中的花粉估计类型刺绣花样。为三个区域计算的阀值温度价值是很类似的(为 Valenga 的 9.0 ° C 为 Braga 做 Douro, 9.2 ° C forReguengos de Monsaraz,和 9.7 ° C ) 。积累的每日的平均温度模型有 lessinterannual 和内部地区性的变化,显示出 2004 的最好的预兆的结果,与在 Reguengos de 的 4 d 的观察并且预言的日期之间的绝对差别, Monsaraz 和 2 d inValenga 在 Reguengos de Monsaraz 为开花日期并且 2 d 的发作做 Douro 和 Braga , 7 吵闹 Valenga 为山峰开花日期在 Braga 做 Douro ,和 4 d 。这个模型最精确、可再现、运作为橄榄计算热要求到花,与在 Reguengos 的 1 446 ° C 的平均平均温度累积,在 Valenga 的 1 642 ° C 在 Braga 做 Douro,和 1 703 ° C 到达 flowering 的发作。为这累积的最好的起始的日期是 1January。 | Helena Ribeiro Mário Cunha Ilda Abreu | 2006 | Journal of Integrative Plant Biology2006，48，6： | 0 |
| 6 | Meat Quality Parameters and the Effects of Stress: A Review显示文摘The objective of this review was to address the stress effects on meat quality considering the main attributes that involve meat quality.Animal protein production has been increasing with global demand for meat with meat quality a major concern,especially for more demanding consumers who are looking for quality products to meet their needs.The quality of the meat is the result of what happened to the animal throughout the production chain,that is,good rearing conditions result in a better meat quality.Different types of stress can be harmful to animals due to inadequate or improper animal handling on farms,inadequate transport conditions,poorly maintained trucks and roads,and conditions that agitate animals can lead to bruising,thermal stress.The stress in animals occurs when they are in adverse conditions and can significantly compromise meat quality loss.As an example,stress can significantly affect meat quality parameters as drip loss(DL),meat color,change ultimate pH and cause meat anomalies.Among the main parameters of evaluation used for meat quality are color,characterized by luminosity(L^*,a^*,b^*),lipid and protein oxidation,pH,water holding capacity(WHC)and softness.Producing and processing high-quality meat is a challenge since it is necessary to apply methods that promote comfort in a complete sense,in a way that minimizes inducing significant stress.Based on the results presented it is remarkable that stress alters the meat quality,compromising the main attributes that involve it,like color,pH,WHC,Warner-Bratzler shear force(WBSF),lipid oxidation,among others andis necessary to avoid or reduce stress caused during the production of the animals to ensure a high-quality meat,resulting in greater profitability for the producer. | Tatiany Carvalho dos Santos Richard Stephen Gates Cecília de Fátima Souza Ilda de Fátima Ferreira Tinoco Márcia Gabrielle Lima Candidoand Letícia Cibele da Silva Ramos Freitas | 2019 | Journal of Agricultural Science and Technology(B)2019，9，5： | 0 |
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