Avaliação das técnicas de criopreservação para manutenção de linhagens de Haemonchus contortus em laboratório

Pós-graduação em Medicina Veterinária - FCAV

Behavior of Staphylococcus aureus and autochthone microbiota in fresh sausages added of sodium nitrite and stored under refrigeration

Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against Clostridium botulinum, and studies indicate that bactericidal action against S. aureus depends on factors that are intrinsic and extrinsic to the product. The objective of the present study was to evaluate the effect of nitrite concentration, and pH on S. aureus and psychrotrophic autochthone microbiota in fresh sausages stored at different times and temperatures. Fresh sausage were produced at nitrite concentrations 50, 150 and 200ppm and contaminated with S. aureus. The sausages were storage at refrigeration (7 and 12 degrees C) and the quantification of S. aureus and psychrotrophic microorganisms was carried out on days 0, 2, 4, 7, and 10. Results showed that nitrite concentrations and the temperatures used had minimal effect on the multiplication of S. amens and psychrotrophic autochthone microbiota. Final counts depended only on the length of storage: at the end of 10 days, counts were statistically similar in the different groups, showing that temperature and nitrite concentrations used did not control microbial growth effectively. It is suggested that the product should be stored below 7 degrees C or at freezing temperatures for greater microbiological stability.

Different extenders in the cryopreservation of bovine epididymal spermatozoa

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Changes in tri-methylation profile of lysines 4 and 27 of histone H3 in bovine blastocysts after cryopreservation

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Perfil lipídico da membrana plasmática e alterações morfofuncionais de esperamatozóides de garanhões resistentes e sensíveis à criopreservação

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Elaboração de produto cárneo de tilápia com antioxidantes visando sua utilização como recheio ou acompanhamento de refeição

The aim of this study is to evaluate the effi ciency of oregano, sage, moringa and rosemary as natural antioxidants and propyl gallate as artifi cial antioxidant used in “stuffed food” made with CMS of tilapia (minced fi sh) and stored frozen for 120 days. Protein, fat, moisture and ashes determination, microbiological analysis and sensory evaluations were conducted in the beginning and the end of storage period. TBARS, BNVT, pH and psychrotrophic microorganism count were determined periodically. The antioxidants interfered in pH (6.17 and 6.55) and TBARS values during 120 days under freezing (-18o C). The lowest TBA values were found for oregano (0.158 mg de MDA. kg-1) and sage (0.186 mg de MDA.kg-1). The stuffed food made with CMS of tilapia, without antioxidant, had the most oxidation, and sage and moringa were not good source of antioxidant. BNVT values (11.41 – 12.35 mgN.100g-1) were not altered. The lowest pH value was found for the product with sage (6.20), but similar to the moringa and propyl gallate, while oregano and rosemary showed the highest values (6.63 and 6.29), at 5 days of storage. Microbiological analyses were in accordance with Brazilian legislation. Sensory evaluation indicated that the panelists preferred the formulations made with oregano and propyl gallate. The results showed that it is feasible to elaborate stuffed food made with CMS of tilapia as an alternative for the fi shery´s consumption, and sage was the most effi cient natural antioxidant among those tested in this study.

Características qualitativas da carne de frango de corte proveniente de diferentes sistemas de produção

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

N-acetilcisteína e trolox na conservação de células espermáticas epididimárias de cães

Pós-graduação em Medicina Veterinária - FCAV

Utilização de sistemas de refrigeração de sêmen equino na estabilização das amostras seminais previamente à congelação

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Image-Guided Cryoablation of the Spine in a Swine Model: Clinical, Radiological, and Pathological Findings with Light and Electron Microscopy

This study was designed to present the feasibility of an in vivo image-guided percutaneous cryoablation of the porcine vertebral body. Methods The institutional animal care committee approved this study. Cone-beam computed tomography (CBCT)-guided vertebral cryoablations (n = 22) were performed in eight pigs with short, 2-min, single or double-freezing protocols. Protective measures to nerves included dioxide carbon (CO2) epidural injections and spinal canal temperature monitoring. Clinical, radiological, and pathological data with light (n = 20) or transmission electron (n = 2) microscopic analyses were evaluated after 6 days of clinical follow-up and euthanasia. Results CBCT/fluoroscopic-guided transpedicular vertebral body cryoprobe positioning and CO2 epidural injection were successful in all procedures. No major complications were observed in seven animals (87.5 %, n = 8). A minor complication was observed in one pig (12.5 %, n = 1). Logistic regression model analysis showed the cryoprobe-spinal canal (Cp-Sc) distance as the most efficient parameter to categorize spinal canal temperatures lower than 19 °C (p<0.004), with a significant Pearson’s correlation test (p < 0.041) between the Cp-Sc distance and the lowest spinal canal temperatures. Ablation zones encompassed pedicles and the posterior wall of the vertebral bodies with an inflammatory rim, although no inflammatory infiltrate was depicted in the surrounding neural structures at light microscopy. Ultrastructural analyses evidenced myelin sheath disruption in some large nerve fibers, although neurological deficits were not observed. Conclusions CBCT-guided vertebral cryoablation of the porcine spine is feasible under a combination of a short freezing protocol and protective measures to the surrounding nerves. Ultrastructural analyses may be helpful assess the early modifications of the nerve fibers.

Avaliação microbiológica e sensorial do guacamole conservado pelo frio

Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as objective to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn't effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn't differentiate themselves so as the vacuum use.

Estabilidade físico-química de um produto de abacate acondicionado em diferentes embalagens e conservado pelo frio

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Obtenção de amido resistente por intercruzamento e por tratamento hidrotérmico, e sua incorporação em bolos

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Biomassa do fungo filamentoso Lasiodiplodia theobromae: composição química e utilização como nutriente para bioprocesso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da adição de butil-hidroxitolueno nos meios de refrigeração e congelação sobre a viabilidade espermática de equinos

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)