Effect of gamma irradiation on the nutritional quality of Agaricus bisporus strains cultivated in different composts

The effect of irradiation doses (0, 125, 250 and 500 Gy) on the nutritional quality of A. bisporus mushrooms (strains ABI-07/06, ABI-05/03 and PB-1) cultivated in composts based on oat straw (Avena sativa) and brachiaria (Brachiaria sp.) was evaluated. The experimental design was 4 x 3 x 2 factorial scheme (irradiation doses x strains x composts), with 24 treatments, consisting of two repetitions each, totaling 48 experimental units (samples of mushrooms). The samples were irradiated in Cobalt-60 irradiator, model Gammacell 220 kGy, with dose rate of 0.740 kGy h(-1), according to the treatments proposed. Subsequently, the control (unirradiated) and the other treatments were maintained at 4 +/- 1 degrees C and 90% RH in a climatic chamber for carrying out the chemical analysis of the mushrooms on the 1st and 14th day of storage. It was found that all A. bisporus strains evaluated were food with excellent nutritional value, because they presented high protein and fiber contents and low ethereal extract content; the chemical characterization of the mushrooms was influenced by the compost type in which they were cultivated; gamma irradiation influenced the chemical composition of mushrooms.

Validation of analytical methodology for quantification of cefazolin sodium pharmaceutical dosage form by high performance liquid chromatography to be applied for quality control in pharmaceutical industry

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

Economic design of Shewhart control charts for monitoring autocorrelated data with skip sampling strategies

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Rehydration of corn grain with acid whey improves the silage quality

Our objective was to investigate the effects of rehydration with acid whey or water at three moisture levels, as well as the effects of bacterial inoculation, on the fermentation, chemical composition and aerobic stability of corn grain silages. The trial was conducted in a completely randomized design with four replicates in a factorial arrangement as follows: 3 (rehydration with three different moisture levels: 300,350 and 400 mL/kg of corn grain)x 2 (silage inoculated with bacteria or not inoculated (control))x 2 (liquid used in the rehydration: acid whey or water). Overall, corn grain silages rehydrated with acid whey produced more lactic acid than the silages rehydrated with water (13.8 vs. 12.6 g/kg of dry matter (DM), respectively). In addition, increases in the rehydration of corn grain silages promoted decreases (linear) in lactic acid concentration as well as in production of total acids. Although inoculated silages had higher pH as consequence of the rehydration using water at the three levels, these treatments presented high DM recovery. In general, neutral detergent fiber (aNDFom) decreased if inoculant was applied in corn grain silages rehydrated with acid whey. After silos opening, silages rehydrated with 350 or 400 mL/kg (independent of the liquid) had lower aerobic stability than silages rehydrated with 300 mL/kg. Overall, we found that the inoculant did not promote significant changes in the composition of the corn grain silage. In contrast, the potential of the use of acid whey in ensiling corn grain is high, as its addition leads to improvements in the fermentation process and aerobic stability of the silages. (C) 2014 Elsevier B.V. All rights reserved.

Ergonomia e design de vestimentas ocupacionais no Brasil: foco em equipamentos de proteção individual no setor de petróleo e gás

Pós-graduação em Design - FAAC

Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E

The objective of this study was to evaluate the fatty acid profile and qualitative characteristics of meat from feedlot young bulls fed ground soybean or ground cottonseed, with or without supplementation of vitamin E. A total of 40 Red Norte young bulls, with an initial average age of 20 months, and an initial average BW of 339 +/- 15 kg, were allotted in a completely randomized design using a 2 x 2 factorial arrangement, with two oilseeds, and daily supplementation or not of 2500 IU of vitamin E. The experimental period was for 84 days, which was preceded by an adaptation period of 28 days. The treatments were ground soybean (SB), ground soybean plus vitamin E (SBE), ground cottonseed (CS) and ground cottonseed plus vitamin E (CSE). The percentage of cottonseed and soybean in the diets (dry matter basis) was 24% and 20%, respectively. Diets were isonitrogenous (13% CP) and presented similar amount of ether extract (6.5%). The animals were slaughtered at average live weight of 464 +/- 15 kg, and samples were taken from the longissimus dorsi muscle for the measurement of fatty acid concentration and the evaluation of lipid oxidation and color of the beef. Before fatty acid extraction, muscle tissue and subcutaneous fat of the longissimus dorsi were separated to analyze fatty acid profile in both tissues. Supplementation of vitamin E did not affect fatty acid concentration, lipid oxidation and color (P > 0.05). Subcutaneous fat from animals fed CS diet had greater C12: 0, C16: 0 and C18: 0 contents (P < 0.03). In addition, CS diets reduced the C18: 1 and C18: 2 cis-9, trans-11 contents in subcutaneous fat (P < 0.05). The muscle from animals fed CS tended to higher C16: 0 and C18: 0 contents (P < 0.11), and decreased C18: 1, C18: 2 cis-9, trans-11 and C18: 3 contents (P < 0.05) compared with SB. The Delta(9)-desaturase index was greater in muscle from animals fed SB (P < 0.01). At 42 days of age, meat from cattle fed SB had a greater lipid oxidation rate (P < 0.05). Meat from animals fed SB diets had less lightness and redness indices than meat from animals fed CS diets after 14 days of age. In conclusion, the addition of ground cottonseed in the finishing diets did increase the saturated fatty acid content of the longissimus dorsi. However, animals fed cottonseed exhibited greater lightness and redness of beef. In this study, the addition of vitamin E did not affect qualitative characteristics of meat.

Novel expert system for defining power quality compensators

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

Agronomic efficiency and grain quality of upland rice cultivars as a function of nitrogen topdressing

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

Quality assessment of eggs packed under modified atmosphere

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

Lipid sources with different fatty acid profile alters the fatty acid profile and quality of beef from confined nellore steers

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

Effect of cropping systems in no-till farming on the quality of a Brazilian Oxisol

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Quality of the effluents of bullfrog tadpole ponds

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

Carcass characteristics and meat quality of lambs fed high concentrations of crude glycerin in low-starch diets

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

Design de objetos de aprendizagem digital do ponto de vista da usabilidade

Technological resources and the media are contributing to socioeconomic development, including the education sector. Application of Digital Learning Objects support learning, serving as a tool for distance learning arrangements and classroom. The quality of design in instructional materials is one factor that implies the motivation of students and support their learning, within this context, the creation of educational interactive multimedia applications should excel the content and good usability, while facilitating user interaction. The aim of this paper was to establish parameters for the creation and management of Digital Learning Objects.

Production of alcoholic beverage from ginger: study of fermentation process and final product quality

Introduction: In Brazil part of the production of ginger is of inadequate quality for export. The production of spirit from felt-over rhizomes is an alternative of great interest to producers of these rhizomes. Aim: Aiming to increase the value of felt-over rhizomes, this work aimed to study the use of ginger as a raw material for alcoholic beverage production. It was evaluated the effect of fermentation conditions on the components of fermented alcoholic, as well as, the quality of alcoholic distilled beverage of ginger. Methods: Dehydrated ginger passed by enzymatic hydrolysis-saccharification processes. The hydrolysate obtained was analyzed for sugar profile in HPLC. The alcoholic fermentation process followed the central composite rotational design for three factors: fermentation temperature (23 to 37ºC), time of fermentation (17 to 33 h) and concentration of inoculum (0.22 to 3.00%). The fermented alcoholic obtained was analyzed in HPLC for the contents of ethanol, methanol, glycerol and residual sugars. The distillated alcoholic beverage of ginger was analyzed for ethanol, methanol, acetaldehyde, ethyl acetate and higher alcohols in the gas chromatography (GC). In addition, copper content and acidity were analyzed Results: Sugar profile of the ginger hydrolysate revealed the presence of 77.8% of glucose. Data analysis of fermentation process showed influence of temperature on ethanol and methanol content of the fermented alcoholic of ginger. Time of fermentation had effect on glycerol content. All parameters of process had influence on residual sugars contents. The HPLC analysis has shown presence of methanol, ethyl acetate, aldehyde, acids, higher alcohols and esters in distilled alcoholic beverage of ginger. Conclusion: Fermented alcoholic of ginger with higher levels of ethanol can be obtained under the conditions of 1.5% w/w of inoculum, 30°C of temperature and 24 hours of fermentation time. In this condition of fermentation process the beverage of ginger had good quality.