Estudo microbiológico de matérias-primas processadas de origem animal utilizadas na fabricação de alimentos na região de Ribeirão Preto/SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Qualidade microbiológica, concentração de nitratos em águas de consumo alternativo (minerais e de poços) da cidade de Jaboticabal-SP

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

Características fermentativas, microbiológicas e químicas do capim-Marandu (Brachiaria brizantha (Hochst ex. A. Rich) Stapf cv. Marandu) ensilado com polpa cítrica peletizada

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

Composição centesimal e avaliação microbiológica de aparas ricas em gordura obtidas da desossa de carcaças bovinas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influência do consumo de Iogurte de soja fermentado com Enterococcus faecium na microbiota intestinal de animais e humanos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Resposta humoral de bovinos para os toxóides botulínicos C e D

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Ocorrência de clostrídios patogênicos em solo de pastagem da micro-região de Jaboticabal, SP

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Caracterização microbiológica e avaliação de uma cepa de Bacillus subtilis no desempenho de bezerros da raça Holandesa

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do preparado de anticorpos policlonais sobre o consumo alimentar, fermentação ruminal e digestibilidade in vivo de bovinos suplementados com três fontes energéticas

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação do desempenho zootécnico, da função da mucosa intestinal e da microbiota ileal quando da substituição do milho pelo sorgo na ração de frangos de corte

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Desenvolvimento de microrganismos e valor nutritivo de silagens de capim-Tifton 85

Pós-graduação em Zootecnia - FCAV

Estudo clínico e etiológico da diarréia em potros

Pós-graduação em Medicina Veterinária - FMVZ

Efeitos da parede de levedura em dieta úmida na microbiota fecal, na produção de gás e na morfologia intestinal de gatos adultos

The aim of this study is to evaluate the effects of yeast extract (EPL) in the moist diet on the fecal microbiotal, gas production and intestinal morphology of adult cats. Twenty adult cats from both sexes were randomly assigned to four treatments: 1) moist commercial diet (control); 2) control + 0,2% yeast extract dry matter; 3) control + 0,4%; and 4) control + 0,6%. Fecal microbiology and intestinal morphology were performed by radiographic, ultrasound, colonoscopy and intestinal biopsy exams for histology. There were no significant differences (P>0,05) for lactic acid bacteria counts and clostridium-reductor, gas area in the bowel (radiographic), wall thickness of the colon (ultrasound) and colonocytes count/globet cells (histology). Through colonoscopy, changes in characteristics of the intestinal mucosa in animals receiving treatment 4 were noticed. It is concluded that the addition of up to 0.6% EPL had no effect on the parameters evaluated, but further studies are needed to understand the action mechanisms and additive effects for domestic cats.

Avaliação do ecossistema microbiano de ratos wistar submetidos à carcinogênese química de cólon após o consumo de lactobacillus acidophilus crl 1014 e extrato aquoso

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.