Morfologia da copa para avaliar o espaço vital de quatro espécies nativas da Amazônia

O objetivo deste trabalho foi o de definir diretrizes para o desbaste de quatro espécies nativas: a castanha-do-pará ou castanheira-do-brasil (Bertholletia excelsa), a andiroba (Carapa guianensis), o ipê-roxo (Tabebuia avellanedae) e o jatobá (Hymenaea courbaril), plantadas em plantios homogêneos no Estado de Roraima. Foi feita a análise das relações entre os principais índices morfométricos da copa e o crescimento em diâmetro e altura; para isso foram medidos o diâmetro à altura do peito, altura total, altura de inserção e diâmetro da copa de 87 árvores. Na análise dos parâmetros de copa, a castanheira-do-brasil demonstrou superioridade em diâmetro e área, o que indica que essa espécie necessita de um maior espaço vital e maiores espaçamentos iniciais; no entanto, sua copa foi menos eficiente em manter um mesmo incremento médio anual em diâmetro.

Spatial statistics applied to soybean production data from Paraná State for 2003-04 to 2009-10 crop-years

In the current study, we performed a soybean production spatial distribution analysis in Paraná State. Seven crop-year data, from 2003-04 to 2009-10, obtained from the Paraná Department of Agriculture and Supply (SEAB) were used to develop a Boxmap for each crop-year, show soybean production throughout this time interval. Moran's index was used to measure spatial autocorrelation among municipalities at an aggregate level, while LISA index local correlation. For each index, different contiguity matrix and order were used and there was a significance level study. As a result, we have showed spatial relationship among cities regarding the production, which allowed the indication of high and low production clusters. Finally, identifying main soybean-producing cities, what may provide supply chain members with information to strengthen the crop production in Paraná.

Long term dietary deficiency in steers: vital functions and T3 and IGF-1 relationships

To evaluate the influence of diets with different degrees of energy deficiency on the hormonal profile and vital functions, 12 steers were randomly distributed into 3 groups of 4 animals. For 140 days, each group received (G1) a diet to promote a weight gain of 900gr/day (17.7 Mcal/d DE and 13% CP), (G2) 80% of the maintenance requirements (5.8 Mcal/d DE and 7% CP), or (G3) 60% of the maintenance requirements (4.7 Mcal/d DE and 5% CP). In G2 and G3, the energy deficit caused a marked decrease in the heart rate and respiratory rate and a reduction in the blood levels of Insulin like growth factor-1 (IGF-1) and triiodothyronine (T3). The decrease in heart rate, respiratory movement and, to a lesser extent, reduction of the rectal temperature, reflected the low status of energy and was negatively impacted by the low levels of T3. There was a strong correlation between the hormones T3 and IGF-1 (r=0.833). There were also strong correlations between T3 and HR (r=0.701), T3 and RR (r=0.632), IGF-1 and HR (r=0.731), and IGF-1 and RR (r=0.679). There were intermediate correlations between T3 and TºC (r=0.484), T3 and insulin (r=0.506), IGF-1 and insulin (r=0.517), and IGF-1 and TºC (r=0.548). This study showed the influence of a long period of providing an energy-deficient diet on animal performance, correlating hormonal status and vital functions in growing cattle. The results indicated that the evaluated parameters represent an important tool for the early detection of dietary deficiency.

Glutamine and glutamate as vital metabolites

Glucose is widely accepted as the primary nutrient for the maintenance and promotion of cell function. This metabolite leads to production of ATP, NADPH and precursors for the synthesis of macromolecules such as nucleic acids and phospholipids. We propose that, in addition to glucose, the 5-carbon amino acids glutamine and glutamate should be considered to be equally important for maintenance and promotion of cell function. The functions of glutamine/glutamate are many, i.e., they are substrates for protein synthesis, anabolic precursors for muscle growth, they regulate acid-base balance in the kidney, they are substrates for ureagenesis in the liver and for hepatic and renal gluconeogenesis, they act as an oxidative fuel for the intestine and cells of the immune system, provide inter-organ nitrogen transport, and act as precursors of neurotransmitter synthesis, of nucleotide and nucleic acid synthesis and of glutathione production. Many of these functions are interrelated with glucose metabolism. The specialized aspects of glutamine/glutamate metabolism of different glutamine-utilizing cells are discussed in the context of glucose requirements and cell function.

Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pães

Farinhas de arroz e de aveia e amido de trigo foram adicionados de vital glúten e avaliados pelo Teste de Panificação. Usou-se como padrão uma amostra de farinha de trigo com características adequadas para produção de pão. Os níveis de adição de vital glúten foram de 10, 15, 17,5, 20 e 30% para a farinha de arroz e de 10, 20 e 30% para a farinha de aveia. Ao amido de trigo, extraído da farinha de trigo utilizada como padrão, foi adicionado vital glúten de forma a reconstituir o teor de glúten original da farinha. Os melhores resultados do teste de panificação foram obtidos com 17,5% de vital glúten na farinha de arroz e 20% de vital glúten na farinha de aveia. Foram obtidos pães com volumes específicos inferiores aos de trigo (2,67cm³/g para vital glúten + farinha de arroz, 3,07cm³/g para vital glúten + farinha de aveia e 4,14cm³/g para vital glúten + amido de trigo contra 5,15cm³/g para os de farinha de trigo). As melhores misturas foram analisadas quanto às suas características reológicas e comparadas com a farinha de trigo original. A mistura de amido de trigo e vital glúten apresentou características farinográficas extensográficas inferiores à farinha de trigo e deu origem a pães de menor volume e com estrutura compacta. No geral, a adição de vital glúten propiciou a obtenção de pães com características aceitáveis, embora inferiores às do pão de farinha de trigo. As características dos pães contendo vital glúten foram: pouca simetria e quebra praticamente inexistente. São necessários novos estudos sobre a interação do vital glúten com os demais componentes da farinha de trigo e sua influência na qualidade do produto final.