CV Lattes
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Universidade Estadual Paulista (UNESP). Campus de Botucatu. Faculdade de Medicina Veterinária e Zootecnia (FMVZ) (Institutional affiliation from the last research proposal) Birthplace: Brazil
Graduated in Animal Science from São Paulo State University (UNESP) - Botucatu/SP, Master degree in Animal Production and Nutrition, and PhD in Animal Science at UNESP - Jaboticabal/SP. He is currently Associated Professor of the UNESP in the Department of Animal Nutrition and Improvement of the Faculty of Veterinary Medicine and Animal Science - FMVZ - Botucatu/SP. He has experience in Animal Science, with emphasis on biology of skeletal muscular tissue, working mainly in the following subjects: Metabolism of cattle and horses skeletal muscle tissue, muscle tissue growth on animal of high performance, meat science, beef quality, beef cattle and Nellore cattle. He is currently lead coordinator of the Meat Science and Quality Laboratory (LCQC) of FMVZ - UNESP - Botucatu/SP. (Source: Lattes Curriculum)
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The low intramuscular fat (IMF) content in beef produced in Brazil contributes significantly to the lower value added in the consumer market. Several strategies have been proposed to increase the deposition of IMF, aiming to improve beef quality and meet the most specialized markets. This study will describe the signaling pathways of adipogenesis and marbling by transcriptome sequencing …
(Only some records are available in English at this moment)
The Nellore breed is the most important in national beef cattle once it is extremely adapted to the tropical climate conditions in the country. However, compared to taurine breeds, in general, animals of this breed have low production rates, such as low feed and reproductive efficiency, and lower quality meat. The quest to increase technical and economic efficiency in meat production in B…
Brazilian producers and meatpacking industries have few mechanisms that allow them to identify efficient cattle in an integrated manner, which will produce superior carcasses and meat cuts to meet the most demanding markets and which pay better. This "efficiency × quality" paradigm occurs because there are limitations regarding the use of technology in these sectors, which may be a reflec…
The objective of this study is to evaluate the effects of different carcass suspension methods on the production and quality of beef (zebu and crossbred) using two distinct methodologies: (1) Sensory analysis by consumer panel and (2) Laboratory physicochemical analysis. Twenty cattle belonging to divergent genetic groups will be used: Nellore (n = 10) and Brangus (n = 10). Nellore animal…
In beef cattle, its common observe higher levels of marbling and less muscle development, which may result in leaner bovine carcasses. Some genetic, nutritional and management strategies have been proposed to increase the deposition of intramuscular fat (marbling) in animals, aiming to improve product quality and serve more demanding markets. The supplementation with vitamin A shortly aft…
(Only some records are available in English at this moment)
The palatability of beef is primarily influenced by tenderness and flavor, with flavor being associated with intramuscular fat (marbling) in beef. Some nutritional strategies, such use vitamin A, that improve marbling throughout an animal's life, are being used. Vitamin A plays a significant role in marbling deposition. In addition, fetal programming studies have shown that maternal nutri…
Over the years, consumer demand for beef quality has increased, and naturally, the pursuit of continuous improvement has similarly intensified along the same trajectory. Thus, numerous technologies have been suggested in recent years to boost productivity and quality. Technics such as Lipid exploratory analysis are commonly performed using liquid chromatography. However, these methods giv…
| 6 / 6 | Completed research grants |
| 1 / 1 | Ongoing scholarships in Brazil |
| 16 / 7 | Completed scholarships in Brazil |
| 2 / 2 | Completed scholarships abroad |
| 25 / 16 | All research grants and scholarships |
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