Antropologia e conservação da natureza. O caso de uma possível reintrodução de espécies outrora emblemáticas no Parque Natural da Serra da Estrela (Portugal)

Dissertação apresentada para cumprimento dos requisitos necessários à obtenção do grau de Mestre em Antropologia - Área de especialização de Natureza e Conservação

Opening Pousada da Serra da Estrela in Covilhã: A two-way impact analysis - Interacting with public agents

A Work Project, presented as part of the requirements for the Award of a Masters Degree in Management from the NOVA – School of Business and Economics

A igreja de Lourosa da Serra da Estrela /

Includes bibliographical references.

Estudo das propriedades físico-químicas do queijo Serra da Estrela

O objetivo deste trabalho foi avaliar as características físicas e químicas de queijo Serra da Estrela de pasta semi mole e correlacionar estes resultados com os resultados da análise sensorial. Foram alvo de estudo 29 amostras de queijo Serra da Estrela produzidas com 6 ecótipos de cardo diferentes. Os queijos foram produzidos em várias queijarias da região demarcada para a produção do queijo Serra da Estrela, mais propriamente dos concelhos de Penalva do Castelo, Oliveira do Hospital e Fornos de Algodres. Procedeu-se à avaliação das propriedades químicas como a humidade, o pH, cloretos, cinzas e proteínas, de propriedades físicas, como a textura e a cor e uma avaliação sensorial. Dos resultados obtidos foi possível verificar que os valores da humidade variaram entre 34, 9% e 49,8%. As cinzas e a proteína encontram-se abaixo dos valores na literatura (3,4%–5,5% e 13,0%–21,9%, respetivamente). Os cloretos variaram entre 1,1% e 3,0% e o pH entre 4,8 e 5,7. Verificou-se que com mais dias de maturação, e portanto menor humidade, as amostras apresentam, maior firmeza, menos adesividade e menos pegamento da pasta. Os valores da dureza da casca e da pasta variam entre 1,56N e 9,40N e 0,4 N e 3,4 N, respetivamente. A adesividade é bastante elevada (de -26,29 N.sec a -2,21 N.sec), o que traduz o caráter amanteigado destes queijos. Nas coordenadas de cor os valores de L* variaram entre 53,57 a 64,34, os de a* entre -4,53 e 1,29 e os de b* entre 15,56 e 29,03, revelando uma cor amarelada. Os resultados da análise sensorial não apresentam grande variabilidade entre os diferentes ecótipos e verificou-se que, em geral, as análises instrumentais realizadas acabaram por confirmar a percepção dos provadores.

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

Purpose – Thistle flower( Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products. Design/methodology/approach – Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated. Findings – The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from 0.5 to 1.60 N; adhesiveness from 3.0 to 11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation. Originality/value – The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

Plano estratégico de melhoramento nos ovinos Serra da Estrela

A ovelha Serra da Estrela é a principal raça ovina leiteira do país, com 2 variedades: branca (em maior número) e preta. Os principais produtos resultantes da exploração destes animais são o leite (através da sua transformação em Queijo Serra da Estrela) e a carne (através da comercialização de borregos com 30 a 40 dias de idade), ambos de Denominação de Origem Protegida (DOP). Tem sido através da intervenção, a vários níveis, da Associação Nacional de Criadores de Ovinos Serra da Estrela (ANCOSE), que esta raça se tem mantido, nomeadamente, através das acções reprodutivas nas explorações (IA, sincronização de cios, utilização de machos seleccionados) e da recolha e organização da informação genealógica e produtiva (através dos contrastes funcionais de lactação). A informatização integrada e mais racional desta informação, realizada nos últimos anos, tornou possível a execução de outras atividades, nomeadamente, a caracterização genética por análise demográfica e avaliação genética da raça. Com este trabalho pretende-se, através da análise da informação disponível no Livro Genealógico da raça, cedida pela ANCOSE, estudar vários parâmetros que contribuem para a caracterização demográfica da raça Serra da Estrela e a sua avaliação genética. Foram considerados 302911 animais, 401177 partos de 144024 ovelhas, para estimação dos valores genéticos da PROL e 351720 registos de lactações de 131760 ovelhas, para estimação dos valores genéticos da PL150 obtidos em 844 explorações e registados entre 1986 e 2012. Estes resultados auxiliarão na definição das estratégias futuras para a gestão destas populações e à sua utilização em esquemas de selecção desta raça, propondo-se um plano estratégico, com actuações a vários níveis. Nos últimos anos as estratégias de melhoramento genético dos animais por selecção evoluiu consideravelmente. Através das estimativas dos valores genéticos dos animais, obtidas a partir das suas performances e dos seus parentes, pretende-se seleccionar os animais geneticamente superiores para as características mais importantes.

Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses

The objective of this study was to evaluate the chemical, color, textural, and sensorial characteristics of Serra da Estrela cheese and also to identity the factors affecting these properties, namely thistle ecotype, place of production, dairy and maturation. The results demon- strated that the cheeses lost weight mostly during the first stage of maturation, which was negatively correlated with moisture content, being this also observed for fat and protein contents. During maturation the cheeses became darker and with a yellowish coloration. A strong corre- lation was found between ash and chlorides contents, being the last directly related to the added salt in the manufacturing process. The flesh firmness showed a strong positive correlation with the rind harness and the firmness of inner paste. Stickiness was strongly related with all the other textural properties being indicative of the creamy nature of the paste. Adhesiveness was posi- tively correlated with moisture content and negatively correlated with maturation time. The trained panelists liked the cheeses, giving high overall assessment scores, but these were not significantly correlated with the physicochemical properties. The salt differences between cheeses were not evident for the panelists, which was corroborated by the absence of correlation between the perception of saltiness and the analyzed chlorides con- tents. The Factorial Analysis of the chemical and physical properties evidenced that they could be explained by two factors, one associated to the texture and the color and the other associated with the chemical properties. Finally, there was a clear influence of the thistle ecotype, place of production and dairy factors in the analyzed properties.

Testemunhos da ocupação pré-histórica da Serra da Estrela

Em 1997, um de nós (A.G.) detectou, em um sector da margem direita da pequena albufeira criada na ribeira da Fervença pela barragem de Vale Ressim, na encosta setentrional da Serra da Estrela, cerca de 1,2 km a NNE das Penhas Douradas, um grande machado semienterrado, denunciado pela coloração escura da rocha constituinte, que contrastava com a coloração esbranquiçada dos granitos correspondentes aos afloramentos observados na zona.

Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured “Serra da Estrela” cheese

Chestnut flowers, lemon balm plants and their decoctions were incorporated into "Serra da Estrela" cheese, to assess their potential to preserve its nutritional properties and provide new foodstuffs. The analyses were carried out after the normal ripening period of 1month and after 6months of storage. The most abundant nutrients were proteins and fats. The most abundant minerals were Ca and Na, while C16:0 and C18:1 were the main fatty acids. Saturated fatty acids were the most abundant, followed by the monounsaturated. Moisture seemed to be lower in the samples with the plants incorporated. The dried plants, when incorporated, seemed to be more efficient as preservers then the decoctions, although these better preserved the proteins. These plants can be regarded as promising natural preservers in foodstuffs cheese, given the preservation of key parameters and the slight impact on the nutritional value.

Basil as functional and preserving ingredient in “Serra da Estrela” cheese

Antitumor, antimicrobial and antioxidant activities of basil were studied, along with its characterization in phenolic compounds, organic acids and soluble sugars. The results placed basil as a valuable candidate for functionalization and conservation of food products, maintaining their nutritional properties, while increasing their shelf life and potential health effects. The basil leaves were then incorporated in "Serra da Estrela Cheese", either in its dehydrated form or as a decoction. The cheeses were then subject to a nutritional evaluation, being characterized for their fatty acids, minerals and CIE color parameters. To assess the combined effects of plant incorporation and storage time, a 2-way ANOVA was used to process the results, further analysed through a linear discriminant analysis. Overall, basil leaves provided antioxidant activity to the cheeses, reduced the moisture, and preserved the unsaturated fatty acids and proteins. Comparing both incorporation types, the decoctions had a higher functionalizing and conservative effect.

Estudo de polimorfismos genéticos e da sua associaçäo com capacidades de produçäo leiteira em caprinos de raça Algarvia e ovinos de raça Serra da Estrela

Dissertação de mest. em Química Celular, Unidade de Ciências Exactas e Humanas, Univ. do Algarve, 1996

Footrot caracterization in serra da estrela native flocks

Objectives: Serra da Estrela native (SEN) breed of sheep is one of the most important in Portugal, standing responsible for the production of one of the most internationally recognized cheeses in the world, "Queijo Serra da Estrela” (protected designation of origin). One of the major risks to the sustainability of SEN dairy flocks if footrot, an infectious diseases that causes lameness, decrease in milk production, weight loss and decrease in fertility.The aim of this work was to determine which parameters become decisive for the appearance of footrot in SEN dairy flocks, while establishing associations with environmental and nutritional variables. Materials and methods: The present study was carried out by performing an especially designed 27 multiple choice questionnaire, based on the underlying causes of lameness in livestock and in the clinical diagnosis performed by the vet techinichian of the clinical cases evaluated at the moment of the inquiry. The survey was performed during the execution of the oficial veterinary health program between February and September of 2014 by a veterinarian team from the Association of SEN Sheep Breeders (ANCOSE). The ovine producers (N=30, with a total of 1270 animals) were randomly selected from the extense area of production of “Queijo Serra da Estrela”. The parameters evaluated in the study were: season and consequent weather changes during the period of the study, floor types, hygiene conditions, bed types, the existence and use of footbaths, location of footbaths, foot trimming and foot hygiene procedures. After the construction of the database and using the Statistical Package for Social Sciences version 16.0 the frequency response for each item was calculated. Results: All SEN livestock producers are proactive in the treatment of lameness (70%). About 99.7% of lameness was related with footroot and most appeared in winter (36.7%). In some occasions there was not a specific season distribution (56.7% rainiest years). From the analyzed farms, 70% use straw as a floor bed, followed by bush (21%). 45.6% of animals were clinically diagnosed with footrot and were sheltered in straw floor. Bed quality is good in 40%, however frequent changes in the floor bed in the preceding 15 days had a higher rate of footroot diagnosed cases (33,23%) compared to monthly changes. Regarding sheepfold animal number, the distribution is proper in 36.7%, elevated in 30%, overcrowded in 6.7% and low in 23.3%. Clinically ill diagnosed animals in last category were the lowest observed (3%). Concerning hoof trimming, 76.7% trims while 23.3% reported not to perform that task. From those that perform trimming, 73.9% do it only when necessary, 21.7% at the time of clipping and 4.4% when the animal is affected. One curious result was that animals who perform trimming at clipping had higher footrot cases (52.6%), unlike those who trim only when necessary (40.2%) or even when animals are clinically ill (0.91%). Mostly all in the presence of footrot choose a local treatment (95.2%) using antibiotic sprays, instead of parenteral antibiotic treatment. Footbath is rarely used in the prevention (13.3%) of this disease and when it is misconceived (25%) and incorrectly formulated (100%). Conclusion: This study is the first performed in Portugal focusing on footrot caracterization in native SEN flocks. The economic impact in SEN dairy flocks is atributed to factors such as the direct decrease in milk and meat production, the early slaughter of affected animals due to a non responsive treatment, and medical expenses. The most effective eradication method combines first of all the ability to understand the problems of SEN producers and then the implementation of preventive measures and treatment of footrot. Often linked to the lack of formation, and the advanced age of portuguese producers, the mentality and social factors block the advance of veterinarian intervention itself.

Species richness and composition of butterfly assemblages (Lepidoptera:Rhopalocera) along the altitudinal gradient of Serra da Estrela

Os gradientes altitudinais são importantes modelos em ecologia pois permitem, numa escala reduzida, estudar a influência da variação de diversas variáveis ambientais nos padrões de biodiversidade existentes. Estes padrões são influenciados por diversos factores, desde variáveis climáticas às relacionadas com a perturbação humana. Nesta tese é estudada a variação na composição das comunidades de borboletas ao longo do gradiente altitudinal na Serra da Estrela e são testadas duas hipóteses sobre os padrões de riqueza específica ao longo do gradiente altitudinal: a regra de Rapoport e o “Mid Domain Effect” (MDE). Foram assinaladas 70 espécies de borboletas neste estudo e constatou-se que a variação na riqueza de espécies de borboletas apresenta um padrão “mid peak” apoiando o MDE. Verificou-se também que as comunidades de borboletas do mesmo nível altitudinal são mais semelhantes entre si independentemente da vertente em que se encontram e são também mais semelhantes com as comunidades dos níveis altitudinais adjacentes. Finalmente, a análise da distribuição de algumas espécies ameaçadas de borboletas torna evidente a necessidade de realização de mais estudos sobre a biologia da conservação deste grupo de animais em Portugal; Abstract: Altitudinal gradients are important ecological models because they allow us to study the influence of diverse environmental variables in the existing biodiversity patterns. These patterns are influenced by various factors, from climatic variables to variables related to human disturbance. In this thesis we studied the variations in the composition of the butterfly assemblages along the altitudinal gradient of Serra da Estrela and we tested two hypotheses regarding the species richness patterns along the altitudinal gradient: Rapoport’s rule and the Mid Domain Effect (MDE). In this study 70 butterfly species were marked recorded and it was observed that the butterfly species richness presents a mid-peak pattern supporting the MDE. It was also noted that the butterfly assemblages in the same altitudinal level show more similarity within themselves regardless of the slope they are found in, and are also more similar to the assemblages present in the adjacent altitudinal levels. Finally, the distribution of some threatened butterfly species was analyzed and it became evident the need to do more studies regarding the conservation biology of this animal group in Portugal.