Estudo preliminar sobre a ação antimicrobiana de óleos essenciais sobre agentes etiológicos de mastite em ovelhas

The control of mastitis is currently reliant on antibiotic utilization. Nevertheless antibiotics overuse and use without criteria leads to the development of resistant strains with negative consequences both in animal and public health. Essential oils (EOs) are classified as GRAS (generally recognized as safe), are provided with antimicrobial properties and no resistance has been reported after use. The aim of this study was to evaluate the antimicrobial activity of EOs of aromatic herbs, growing wild in Alentejo region and widely used in Mediterranean food, against microorganisms isolated from ovine mastitic milk.

Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages.

USE OF STARTER CULTURES TO IMPROVE PORTUGUESE TRADITIONAL SAUSAGES

In Mediterranean countries, such as Portugal, traditional dry-fermented sausages are highly appreciated. They are often still being manufactured in small processing units, according to traditional procedures. The aims of the present study were to evaluate the effect of different starter cultures and their optimal concentration, to reduce the microbial load in end-products, with the purpose to improve the sausages’ safety, without deteriorating sensory acceptability. pH, aw, colour, texture and microbiological profile were assessed. On the other hand, a sensory panel evaluated the products. Based on the first results, S. xylosus and L. sakei were chosen to be inoculated together with a yeast strain. In the mixed starter culture experiment, a food safety issue arose probably related to the higher aw value (0.91). The presence of Salmonella spp. detected in a few end-products sausages did not allow a full sensory evaluation in the mixed starter culture experiment. However, in the two preliminary experiments, the use of starter cultures did not depreciate the panellists’ overall appreciation and products acceptability.

Clínica médica e cirúrgica em animais de companhia

O presente relatório foi realizado no âmbito do Mestrado Integrado de Medicina Veteri-nária, estando divido em duas partes. A primeira parte refere-se à casuística acompanhada ao longo do estágio curricular, realizado no Centro Hospitalar Veterinário do Porto, no período de-corrido entre 1 de setembro de 2015 e 29 de fevereiro de 2016. A segunda parte engloba uma monografia sobre o tema “Cetoacidose Diabética em canídeos”, incluindo ainda o relato de três casos clínicos acompanhados no decorrer do estágio. A cetoacidose diabética (CAD) é uma complicação urgente do diabetes mellitus, ocorrendo principalmente em animais nunca antes tratados com insulina de longa ação. O diagnóstico de CAD passa pela anamnese, sinais clínicos e deteção de hiperglicemia severa, glicosúria e cetonúria. O diagnóstico e tratamento de doenças concomitantes constituem o passo mais desafiante. O prognóstico depende da severidade da acidose, das doenças concomitantes e das limitações financeiras dos proprietários; Abstract: Small Animal Practice This report was carried out for the completion of the Master degree in veterinary medicine and is divided in two parts. The first part includes the accompanied cases throughout the train-eeship, which was held at the Centro Hospitalar Veterinário of Porto, between September 1st 2015 and February 29th 2016. The second part includes a monograph on "Diabetic Ketoacidosis in dogs ", including the report of three clinical cases followed during the internship. Diabetic ke-toacidosis (DKA) is an urgent complication of diabetes mellitus, occurring mainly in animals that were never treated with long-action insulin. The diagnosis of DKA involves the history, clinical signs and detection of severe hyperglycemia, glycosuria and ketonuria. The diagnosis and treat-ment of concomitant diseases are the most challenging steps. The prognosis depends on the severity of acidosis and concomitant diseases, as well as the financial restrictions of the owners.

Prática de ensino supervisionada em Pré-escolar e em 1.º ciclo do ensino básico: organização de ambientes educativos promotores da educação em ciências naturais

O presente relatório, elaborado no âmbito Prática de Ensino Supervisionada em Pré-Escolar e em 1.º Ciclo do Ensino Básico dá a conhecer os processos de aprendizagem imanentes à prática desenvolvida em contexto. Em Educação Pré- Escolar elaborei um memorial de formação que permitiu refletir sobre as experiências vividas no estágio, possibilitando a aquisição de conhecimentos e aprendizagens profissionais. No 1º Ciclo do Ensino Básico o estágio também assumiu uma perspetiva reflexiva que me permitiu aprender a profissão, mas a dinâmica do trabalho com as crianças possibilitou, igualmente, a realização de um projeto alinhado com a investigação-ação. Os contextos foram diferenciados pela sua especificidade, quer pela situação geográfica e cultural das instituições, quer pelo nível de ensino em que se desenvolveram. A prática educativa em 1º Ciclo do Ensino Básico ocorreu na escola EB/JI Galopim de Carvalho em Évora, já a prática em Pré-Escolar ocorreu no Núcleo de Educação Infantil Colônia Z-11, na cidade de Florianópolis no Brasil. No que respeita à dimensão investigativa, dediquei especial atenção à “Organização de Ambientes Educativos Promotores da Educação em Ciências Naturais”, com vista a compreender como é que aprender ciências pode contribuir para a literacia científica das crianças tendo em vista o exercício de uma cidadania informada. Para tal as crianças envolveram-se ativamente no processo de construção do seu próprio conhecimento. Recorri a autores que me deram contributos para conceber, planear e fundamentar as práticas, quer do ponto de vista pedagógico quer do ponto de vista dos conteúdos curriculares. Para a recolha e tratamento da informação, atendi aos contextos onde o trabalho se realizou, bem como às observações dos diversos intervenientes na supervisão dos estágios, a planificações e reflexões semanais que fui elaborando e me permitiram concretizar uma análise imprescindível para as aprendizagens concretizadas e apresentadas no presente Relatório; REPORT OF SUPERVISED TEACHING PRACTICE IN PRE-SCHOOL EDUCATION AND THE 1ST CYCLE OF PRIMARY EDUCATION: ORGANIZATION OF EDUCATIONAL ENVIRONMENTS PROMOTERS OF EDUCATION IN NATURAL SCIENCES Abstract: The present report, elaborated in the scope of the Practice of Supervised Teaching in Pre-School and in the Primary Education, makes to known the learning processes inherent to the practice developed in context. In Pre-School Education, I created a training memorial that allowed me to reflect on the experiences I had live in the internship, making possible the acquisition of professional’s knowledges and learnings. In Primary School the internship also assumed a reflexive perspective which allowed me to learn the profession, but the dynamic of the work with the children allowed me to, equally, the realization of a project lined up with the action-research. The contexts where differentiated by their specificity, by the institutions geographic location, by the cultural situation and by the learning level where they were developed. The educational practice in Primary School occurred in the school EB/JI Galopim de Carvalho in Évora and the Pre-School practice occurred in Núcleo de Educação Infantil Colônia Z-11, in Brazil in the city of Florianopolis. In the matter of the investigative dimension, I dedicated special attention to the “Organization of Educative Environments Promoters of Natural Sciences Education”, to understand how learning sciences can contribute to scientifically literacy of the children, having in view the exercise of an informed citizenship. For this the children involved actively in the process of building their own knowledge. I resorted to authors who give me contributes to conceive, to plan and to fundament the practices, both from the pedagogical point of view and from the curricular contents point of view. To the collect and treat of data, I attend to the contexts where the work were realized, to the observations of the diverse actors in the internship supervision, to the daily plans and weekly reflections which I had been elaborating and which allowed me to concretize an indispensable analysis to the learnings achieve and presented in the present report.

Quality improvement of traditional dry fermented sausages based on innovative technological strategies

Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake.