Graduated in Veterinary Medicine from the Pontifical Catholic University of Minas Gerais (2012). MSc in Sciences on Animal Science Program at Faculty of Animal Science and Food Engineering - University of Sao Paulo - FZEA/USP performed partially in an exchange at Purdue University, IN-USA. PhD in Sciences on Animal Science Program at Faculty of Medicine Veterinary and Animal Science - University of Sao Paulo - FMVZ/USP. He is currently a postdoctoral student in Veterinary Medicine and Animal Science - FMVZ / USP. He has expertise in the large areas of beef cattle production, carcass traits and meat quality. (Source: Lattes Curriculum)
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The global beef chain has been geared towards meeting the quality demands of the consumer market. Color and tenderness are generally considered to be the most important quality characteristics that affect beef consumer acceptance. In addition, the demand for "green" cattle, characterized by beef from animals raised and finished on pasture, has grown substantially in recent years. However,…
The aim of this work is to correlate the muscle proteome with the meat tenderness from Angus x Nellore cattle finished in different finishing systems and weight gain rates. The experiment will be carried out using a randomized block design (initial live weight) in a 2 x 2 factorial arrangement, with two finishing systems (pasture and feedlot) and two weight gain rates (high and low). Thir…
The aim of this work was to correlate the muscle proteome with the meat quality from Angus x Nellore cattle finished in different finishing systems, weight gain rates and slaughter criteria. 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 feedlot), two weight gain rates (…
The aim of this work was to correlate the muscle proteome with the post-mortem metabolism and the meat quality from Angus x Nellore cattle finished in different finishing systems, weight gain rates and slaughter criteria. 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 fe…
The aim of this work was to correlate the muscle proteome with the post-mortem metabolism and the meat quality from Angus x Nellore cattle finished in different finishing systems, weight gain rates and slaughter criteria. 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 fe…
The aim of this work is to correlate the muscle proteome with the meat tenderness from Angus x Nellore cattle finished in different finishing systems and weight gain rates. The experiment will be carried out using a randomized block design (initial live weight) in a 2 x 2 factorial arrangement, with two finishing systems (pasture and feedlot) and two weight gain rates (high and low). Thir…
(Only some records are available in English at this moment)
| 1 / 1 | Ongoing research grants |
| 2 / 2 | Ongoing scholarships in Brazil |
| 2 / 2 | Completed scholarships in Brazil |
| 4 / 4 | Completed scholarships abroad |
| 9 / 9 | All research grants and scholarships |
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CV Lattes
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