CV Lattes
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Universidade de São Paulo (USP). Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Associate Professor at the Faculty of Animal Science and Food Engineering (FZEA) of the University of São Paulo (USP), he has a degree in Animal Science from the Pontifical Catholic University of Rio Grande do Sul (1995), with a master's degree (2002) and a doctorate (2005) in Animal Science from the Faculty of Animal Science and Food Engineering (FZEA) of the University of São Paulo (USP). He held a postdoctoral degree in Animal Breeding and Genetics at FZEA / USP (2005-2007) and was a visiting researcher at Virginia Tech, United States (2019/2020). He is currently a Research Fellow of National Council for Scientific and Technological Development (CNPq), Head of the Laboratory for Animal Evaluation and Meat Quality at FZEA/USP. He has experience in Animal Science, with an emphasis on Meat Science, especially in the application of non-invasive and non-destructive technologies to evaluate animal growth and meat yield and quality. (Source: Lattes Curriculum)
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Electrical stimulation (ES) of carcasses is a valuable tool for improving beef quality traits, particularly tenderness, a crucial aspect for Zebu-derived animals, which dominate the Brazilian cattle herd. This study will be conducted in three experiments with the following objectives: Experiment 1 - Establish the most effective ES protocol for enhancing beef quality, focusing on tendernes…
This proposal was developed with the objective of acquiring analytical equipment for the Multi-User Center for Animal Science at the Department of Animal Science (MultiZAZ) of the School of Animal Science and Food Engineering at the University of São Paulo (FZEA/USP). For this reason, it is being submitted on behalf of the current Head of the Department of Animal Science at FZEA/USP, who …
Surgical castration is a practice used for decades in livestock. However, in recent years this procedure has been questioned for not addressing animal welfare issues. On the other hand, the use of non-castrated animals for meat production has been an increasing practice, as they are more efficient in transforming food into protein (muscle) of high biological value. In contrast, non-castra…
This proposal aims to apply for a financial support for a visiting researcher to participate in post-graduate course and also to collaborate on research projects in progress, as well as planning other projects in collaboration to be developed later. Professor Gerrard has international recognition in his area of expertise (muscle growth and development and meat science) and his visit to ou…
(Only some records are available in English at this moment)
Tenderness is the main organoleptic characteristic of beef, directly influencing consumer acceptance. Knowing that the proteolytic system formed by calpains and calpastatin is the main candidate for determining post-mortem meat tenderness, measuring this system becomes crucial for understanding the process. Zymography, a simple and low-cost technique compared to other methodologies, has t…
Beef tenderization is the result of a complex network involving events that starts immediately after animals stunning and exsanguination, while there is still oxygen within the muscle to allow mitochondrial function. Intracellular modifications that could interfere with tenderization are related with the ability to deal with the inherent stress during slaughter, and that were differently …
The objective of this work is to evaluate the system effect of the finishing system, the rate of weight gain in metabolites meat profile of castrated males Angus x Nelore. The experiment is being carried out using a completely randomized design in a 2 x 2 factorial arrangement with two finishing systems (pasture and confinement) and two rates of weight gain (high and low) in which all ani…
This work aims to evaluate the effect of the finishing system and the rate of weight gain on the quality characteristics of castrated male Angus x Nellore. The experiment will be performed using a randomized block design (initial live weight) in a 2 x 2 factorial arrangement, two finishing systems (pasture and confinement) and two rates of weight gain (high and low gain). Thirty - six mal…
The aim of this work is to evaluate the effect of the finishing system, weight gain rate and slaughter criterion on meat quality traits of castrated AngusxNellore males. The experiment will be carried out using a randomized block design (initial live weight) in a 2 x 2 x 2 factorial arrangement, with two finishing systems (pasture and confinement), two gain rates (high and low) and two sl…
(Only some records are available in English at this moment)
Beef cattle exclusively raised under grazing conditions form the basis for the meat production around the world. Normally, the meat of these animals has some undesirable characteristics, such as lower terderness, higher pH and darker color when compared to animals fed in feedlot with grain-rich diets. The higher pH and a consequent darker coloring of the meat have been related to several …
Postmortem metabolism is a widely studied topic. Many scientific and technological advances have led to improve animal welfare, feeding strategies, slaughter processes, in consequence results in improvements in meat quality for consumers. The aim of this project is to evaluate the effect of finished systems on postmortem metabolism in cattle. This project has two stages, in the first will…
The aim of the project propose for the scholarship program is to improve the knowledge about nuclear magnetic resonance (NMR) spectral processing (including binning), metabolite identification and statistical analyses of semi-quantitative and quantitative NMR metabolomics data. The main activities that will be undertaken at AgResearch are dived in three phases: 1) Spectral processing and …
(Only some records are available in English at this moment)
| 2 / 2 | Ongoing grants |
| 12 / 7 | Completed research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 24 / 16 | Completed scholarships in Brazil |
| 5 / 5 | Completed scholarships abroad |
| 45 / 32 | All research grants and scholarships |
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