Sistema Regional de Información
en línea para Revistas Científicas de América Latina,
el Caribe, España y Portugal

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The estimation of genetic parameters is essential to guarantee the success of breeding programs since they allow developing adequate selection criteria and predicting correlated responses. The objective of the study was to estimate heritability and genetic correlations for gestation length (GL), calving interval (CI), days to first postpartum service (FPS), age at first service (AFS) and services per conception (SC) in a multiracial herd under tropical conditions. Data were analyzed with univariate and bivariate animal models in MTDFREML to obtain covariance components. The heritabilities estimated using the univariate models were 0.00, 0.02, 0.03, 0.10, 0.25, 0.29, for EPS, DA, NSC, IEP, DPS and DG, respectively. The heritabilities obtained using the bivariate models were 0.12, 0.27, 0.08, 0.26, 0.30 and 0.46, for EPS, DA, NSC, IEP, DPS, DG, respectively. The estimated genetic correlations were 1.00, 1.00, 0.90, 0.97, 0.79, 0.70, 0.99, -1.00, -0.59, -0.47, -0.36, -0.40, -0.15, -0.06 and -0. 05 for IEP-DA, IEP-EPS, DPS-IEP, DPS-DA, DPS-EPS, DG-EPS, DA-EPS, NSC-EPS, DG-IEP, DPS-NSC, DG-NSC, IEP-NSC, DG-DA, SPD-DG and NSC-DA, respectively. The heritability for DG, DPS and IEP represents an opportunity to improve them through a selection program, while for EPS, DA and NSC the values were close to zero. The genetic correlations between reproductive traits make it feasible to propose genetic improvement programs that can consider the different traits studied simultaneously.

The endocarp of Opuntia oligacantha (xoconostle Ulapa) is composed of seeds and mucilage, and is considered a residue. The objective of this article is to describe the endocarp flour of Opuntia oligacantha for the food area. Opuntia oligacantha flour is obtained by dehydration and milling, subsequently characterized through physicochemical, nutritional, technological properties and antioxidant capacity. The results show that the flour has a low acidic pH (4.1 ± 0.05), humidity (7.51 ± 0.22) and aw (0.31 ± 0.00). L*=53.67 ± 0.71; red, a*=10.00 ± 0.31and yellow, b*= 14.55 ± 2.27 giving a red-brown color. Low amount of fat (6.61 ± 0.04%) and high amount of dietary fiber (76.46 ± 1.25%). High value of water solubility index, activity and emulsion stability (21.82 ± 2.99%, 65.12 ± 1.03%) and 99.42 ± 0.99% respectively; and low oil absorption (0.149 ± 0.21 mL/g). This flour has a significant antioxidant activity (40.75-53.32%) for FRAP, ABTS and DPPH tests. Opuntia oligacantha endocarp flour could be recommended in foods that require modifying their texture because it is able to absorb water and fat.

Commercial forest plantations represent a viable alternative for the production and obtaining of raw materials intensively, in a shorter growth time of the species. To obtain accurate results, it is necessary to have technical-scientific tools that help make decisions for adequate forest management. The objective was to select an equation that estimates the stem volume for individual trees of Pinus leiophylla Schl. and Cham. in forest plantations established in the Meseta Purépecha, Michoacán, México. With data on diameters (di) at different heights above the stem (Ai) and stem volume (Vf) (m3) of 43 trees, five volume models were adjusted. The Schumacher model presented the best fit indicators, with an explanation of the sample variability of 97.56 %, its significant coefficients (p=0.01), global deviation less than 0.018 m3 and an individual bias of 0.0009 m3. The ANOVA indicates that the model fits are different from each other, even though they share a similar number of degrees of freedom. Finally, the residuals obtained have a normal distribution and absence of heteroscedastic dispersion. This selected equation can be used reliably (97%) to estimate the stem volume of trees established in P. leiophylla forest plantations.

In vitro shoot proliferation of Vaccinium corymbosum var. Biloxi, was evaluated in culture media that varied in inorganic salts and pH levels. Stem segments 2 cm long that had only axillary buds and other segments had apical and axillary buds were established on culture media with inorganic salts WPM50% (Woody Plant Medium), or MS50% (Murashige and Skoog) or the combination MS50%-WPM50%, at different pH levels (4. 5, 5.0 and 5.5), and contained 25 g L-1 sucrose, 100 mg L-1 Myo-inositol, 0.4 mg L-1 thiamine-HCL, 2 mg L-1 2iP, 0.5 mg L-1 pyridoxine, 0.5 mg L-1 nicotinic acid, 2 mg L-1 glycine, 5.7 g L-1 agar. The variables shoot length, number of leaves, and number of shoots were evaluated at 40, 80 and 120 days of incubation. The experiment was established according to a completely randomized design, with a 3×3×2 factorial arrangement. The stem segments established in culture media with inorganic salts MS50%-WPM50% with pH levels 4.5 or 5.0 developed axillary shoots that were larger in size (5.5 and 5.8 cm) and number of leaves (11.5 and 11.8).

This study investigates the viability and benefits of pea flour in sourdough fermentation, highlighting its potential as a sustainable and nutritious alternative for baking. The growth kinetics of lactic acid bacteria and yeasts were monitored, showing an exponential growth pattern followed by logistic stagnation, indicating successful adaptation to the fermentative medium. Protein analyses demonstrated that pea flour-based sourdough has a higher protein content than wheat-based sourdough, emphasizing its ability to nutritionally enrich bakery products. The results suggest that pea sourdough significantly enhances the nutritional value of bread, providing a higher level of proteins. In conclusion, pea flour offers a viable alternative to wheat flour in bread-making, with significant implications for food innovation. Future research is recommended to optimize fermentation conditions and explore the impact of different microbial strains, paving the way for broader applications in fermented foods.

Parasitic infections are a public health issue in Mexico. It has recently been reported that native maize has antimicrobial properties. Microwave cooking reduces food preparation time without affecting its nutritional and sensory quality. Several authors have reported that solid-state fermentation (SSF) improves fermented grains' nutritional and nutraceutical properties. This work aimed to evaluate the effect of microwave cooking and SSF on phenolic compounds and antioxidant and antiparasitic properties of blue maize. Maize grains were cooked in a microwave and then fermented with Rhizopus oligosporus for 108 h. Free and bound extracts of raw, microwave-cooked, and fermented grains were obtained to evaluate their phenolic content antioxidant and antiparasitic potentials against Giardia duodenalis. SSF increased protein, total phenolic content, and antioxidant activity by 31 %, 28 %, and 19 %, respectively. About 70 % of parasitic inhibition was found at 50 mg/mL polyphenols for all three samples. Microwave cooking and fermentation of blue maize show beneficial potential for health, increasing its bioactive components and allowing the inhibition of the Giardia duodenalis parasite.

In Mexico, cardiovascular diseases, diabetes mellitus, and cancerous tumors are the leading causes of death. A viable option to minimize the harmful effect of these diseases is the consumption of whole grains and edible parts of plants, alone or in combination, for example, the mixture of blue corn, mesquite and Jamaican calyxes, in the preparation of functional foods; this, due to its high content of bioactive compounds. An optimized composite mix of extruded blue corn flour (EBCF), fermented-extruded mesquite pods (FEMPF), and hibiscus calyxes (HCF) was developed to produce functional tortillas. Using an L-Optimal experimental design, 16 mixtures, with different inclusion levels of the three flours were tested. The mixture was optimized to obtain tortillas with the best nutraceutical characteristics (high content of total phenolic compounds, anthocyanins, flavonoids, and antioxidant activity) and adequate sensory acceptability. The optimized mixture consisted of 82.8% EBCF, 10% FEMPF, and 7.2% HCF. The tortillas produced with this mixture showed high values of total phenolic compounds (3,559 mg eq. of gallic acid/100g), anthocyanins (11.7 mg eq. of cyanidin 3-glucoside/100g), flavonoids (37.7 mg eq. of catechin/100g), and antioxidant activity (5,912 µmol eq. of Trolox/100g), along with a sensory acceptability falling between liking slightly and moderately on an eleven-point hedonic scale. These functional tortillas represent a novel strategy to reduce chronic degenerative diseases in Mexico

In fishes, cortisol is a hormone related to stress that intervenes in metabolic and physiological processes that prepare animals for a possible flight or confrontation. In fish farming, organisms are exposed to stressful conditions that may affect their health and survival. In aquaculture, fish are exposed to constant stressful situations that could affect welfare and quality. The objective of this study was to monitor plasma concentrations of cortisol and glucose in Mugil cephalus during a period of 24 hours after exposure to an acute stress. Additionally, the stress coping style behaviour was characterized to determine the impact of presenting proactive or reactive responses to stress. Cortisol concentration peak appeared at 15 min post-stress and glucose plasma was observed at 30 min post-stress. Homeostatic state was got back at 120 min post-stress for both cortisol and glucose blood concentrations. Proactive fish, presented a significantly lower cortisol level elevation than reactive fish after stress exposure and got their homeostatic state back faster than reactive fish. These results may be of interest to the aquaculture industry to improve welfare and management protocols.

Tortilla consumption has disseminated throughout the world. Blue maize has gained popularity among people due to its higher protein content and distinctive color provided by anthocyanins. The transformation of maize into tortillas reduces nutritional compounds and polyphenols. The objective of this research was to elaborate a functional tortilla based on blue maize and lentils (TF), which will increase protein and polyphenols with respect to traditional tortilla (TC). The TF was made with a 70:30 ratio (nixtamalized blue maize flour: lentil flour). The obtained tortillas, TF and (TC), were evaluated for proximate chemical composition, color, anthocyanins, polyphenols, and total antioxidant activity. TF increased 48% and 7%, protein and ash; the color was lighter, confirmed with increases in L* (67.8 and 59.7) and decreases in ΔE (29.08 and 38.74) (p ≤ 0.05). Likewise, the total polyphenols and antioxidant activity were higher (p ≤ 0.05) in TF (168.1 mg EAG/100 g, bs and 6,223.7 µmol ET/100 g bs), with increases of 21.4 and 82%, with respect to TC. TF will serve as a vehicle to introduce a greater supply of proteins and bioactive compounds with antioxidant properties.