Estimativa da mudança genética na produção de leite e gordura em bovinos da raça Holandesa

The objective of this study was to estimate the genetic trends of the milk and fat yield in three herds maintained in São Paulo State, Brazil. The estimation of genetic, environmental and phenotypic trends were based on 716 first lactations. The cows were sired by 134 bulls. The statistical models included the fixed effects of herds, kind of gestation, season and year of the calving, age of the cow at calving, besides the random effect of the bulls. The statistical analyses, by the last squares method showed effects for bulls, herds and age of the cows on milk and fat yield. The genetic, environmental and phenotypic trends estimated were -10.20; 6.74 and -3.46 kg for milk yield and -1.90; 2.20 and 0.12 kg for fat yield.

Exercício contínuo e intermitente: Efeitos do treinamento e do destreinamento sobre a gordura corporal de ratos obesos

Exercise training is often recommended in prevention and treatment of obesity. The present study was designed to compare the effects of intermittent and continuous exercise on weight loss and carcass composition in obese rats. Obese male Wistar rats (monosodium glutamate [MSG] administration, 4 mg/g of body weight every other day from birth to 14 days old) were used. After drug administration, the rats were separated into three groups: MSG-SED (sedentary), MSG-CONT (continuous, swimming, 45 min/day, 5 days/week, with and overload of 5% body weight for 12 weeks) and MSG-INT (intermittent, 15s swimming intermitted by 15s rest, during 45 min, 5 days/week, with and overload of 15% body weight for 12 weeks). Rats of the same age and strain, administered with saline were used as control (SAL), and subdivided into three groups: SAL-SED, SAL-CONT and SAL-INT. The animals were evaluated at the 10 weeks of training and 8 weeks of its interruption. MSG rats showed higher carcass fat as well as weight and cell size in epididymal adipose tissue than SAL rats, indicting the efficacy of the drug in producing obesity. Intermittent training protocol led to a reduction in blood lactate accumulation during acute exercise and both protocols reduced body weight gain during the experiment in MSG rats. After 8 weeks of training interruption no differences were observed among groups in the examined parameters. Only intermittent exercise training improved aerobic fitness but both protocols were similarly efficient in determining weight loss. However, the effects were transitory, since they disappeared after detraining.

Efeito de um protocolo de treinamento concorrente sobre fatores de risco para o acúmulo de gordura hepática de adolescentes obesos

Study Design: Prospective study Objective: To evaluate the effect of a protocol of concurrent training lasting 16 weeks on risk factors for the accumulation of hepatic fat in obese youth. Methods: 38 obese children and adolescents of both sexes, between 12 and 15 years old. The obesity was attested by the percentage of body fat, which was estimated by dual-energy X-ray absorptiometry (DEXA). Additionally, the amount of fat located in the trunk (kg) was estimated too. Before and after the intervention, the youths underwent biochemical blood tests (fasting complete lipid profile [mg / dL]) and ultrasonography of the liver (right size Wolves [LD cm] and left [LE in cm]). The intervention consisted of concurrent training (strength training [30 minutes] and endurance training [30 minutes]) with three sessions per week, totaling 180 minutes a week, for ten weeks. Statistical analysis was made by the test t of Student for paired data using SPSS software (17.0) and significance statistical fixed at p <5%. Results: After the intervention, significant improvements were observed in the percentage of total fat (PRE: 45.1 ± 5.3 and POST: 41.7 ± 5.6, p = 0.001) and in the trunk region (PRE: 46, 5 ± 5.6 and POST: 42.9 ± 6.3, p = 0.001). For lipid profile, reduction in total cholesterol (PRE: 164 ± 34 and POST: 148 ± 29, p = 0.001), triglycerides (PRE: 118 ± 59 and POST: 104 ± 53, p = 0.002) and lipoproteins density (PRE: 100 ± 29 and POST: 85 ± 26, p = 0.001), but not for high-density (p = 0.981). Both the LE (PRE: 8.8 ± 1.4 and POST: 7.8 ± 1.3, p = 0.001) and LD (PRE: 13.6 ± 1.3 and POST: 12.9 ± 1, 1, p = 0.001) experienced a decrease in its proportions. Conclusion: The concurrent training was effective in combating some risk factors to the accumulation of fat in the liver, as well as in reducing fat in both lobes of the organ in young obese.

Prevalência de síndrome metabólica em nipo-brasileiros de acordo com diferentes critérios de definição

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito do uso de Lactobacillus casei como cultura adjunta na qualidade tecnológica de queijo prato com reduzido teor de gordura

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito do uso de enzimas proteolíticas na maturação de queijo Prato com teor reduzido de gordura

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeito da adição de amido de milho ceroso em queijo Minas frescal com teor reduzido de gordura

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Perfil dos ácidos graxos da gordura intramuscular e da gordura aparente da ema (Rhea americana)

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Estudo radiográfico da espessura do esmalte nas faces proximais de dentes anteriores e posteriores

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação da reatividade peritoneal de equinos submetidos à enterotomia de cólon menor e tratados com heparina pela via subcutânea

Pós-graduação em Medicina Veterinária - FMVZ

Avaliação da biocompatibilidade da seiva do Croton lechleri (sangue de dragão) em tecido subcutâneo de ratos

Pós-graduação em Odontologia - FOA

Inter-relação do comprimento dos prolongamentos resinosos (tags) e da espessura da camada híbrida de adesão, com a resistência de união de sistemas adesivos ao tecido dentinário

Pós-graduação em Odontologia - FOA

Avaliação da resistência á flexão de cerâmicas dentais Y-TZP: efeito de material e espessura

Pós-graduação em Ciências Odontológicas - FOAR

Influência da temperatura e do teor de gordura nos parâmetros reológicos do leite condensado e creme de leite

Pós-graduação em Engenharia e Ciência de Alimentos - IBILCE

Associação genética entre produção de mozzarela e produção de leite e teores de gordura e proteína em bubalinos

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)