Análise funcional e estrutural de centros de saúde do Município de São Paulo: estudo realizado nos Centros de Saúde da Secretaria de Estado da Saúde na região de Santo Amaro Paulista do Município de São Paulo - dez/jan/fev - 1982

Retrata as condições administrativas em que estão sendo executados os serviços nos centros de saúde estaduais na região de Santo Amaro. Aborda o mecanismo de agrupamento e distribuição de atividades e tarefas dessas unidades, definindo a autoridade e responsabilidade aí presentes. Descreve "os objetivos " definidos nestes centros de saúde e em que medida a estrutura administrativa diagnosticada contribui para seu atingimento.

Soybean Oil and Beef Tallow in Starter Broiler Diets

The objective of this study was to determine the energy values of soybean oil (SBO) and tallow (T) combined in different ratios, and to evaluate their effects on the performance, body composition, and serum lipid levels of starter broilers. In experiment I, a digestibility trial was performed to determine the energy value of the SOB and T mixtures using 100 12 - to 21 -day-old broilers. In experiment II, 930 one-day-old broilers were used. Treatments consisted of the inclusion of 4% SBO and T inclusions at the following ratios: 0:100, 25:75, 50:50, 75:25, 100:0. Each treatment included six replicates. In experiment I, AME and AMEn linearly increased (P<0.01), as SBO participation in the mixture increased. In experiment II, the different lipid ratios quadratically influenced (P<0.01) body weight and weight gain at 21 days of age, increasing up to the ratio of 65.87:34.13. Serum lipids linearly decreased (P<0.05) as SOB inclusion in the diet increased. It was concluded that AME and AMEn of SBO and T at ratios of 0:100, 25:75, 50:50, 75:25, and 100:0 were 7.882 and 7.542, 8.384 and 8.076, 8.701 and 8.385, 8.801 and 8.727, and 9.478 and 9.271 kcal/kg, respectively. The best performance with no detrimental effect on carcass yield was obtained with the mixture of 75% SBO with 25% T. The highest dietary soybean oil level reduced serum lipid levels of 21-day-old broilers.

Inhibitory effect of essential oils against Lactobacillus rhamnosus and starter culture in fermented milk during its shelf-life period

The use of essential oils in foods has attracted great interest, due to their antagonistic action against pathogenic microorganisms. However, this action is undesirable for probiotic foods, as products containing Lactobacillus rhamnosus. The aim of the present study was to measure the sensitivity profile of L. rhamnosus and a yogurt starter culture in fermented milk, upon addition of increasing concentrations of cinnamon, clove and mint essential oils. Essential oils were prepared by steam distillation, and chemically characterised by gas chromatography-mass spectrometry (GC-MS) and determination of density. Survival curves were obtained from counts of L. rhamnosus and the starter culture (alone and in combination), upon addition of 0.04% essential oils. In parallel, titratable acidity was monitored over 28 experimental days. Minimum inhibitory concentration values, obtained using the microdilution method in Brain Heart Infusion medium, were 0.025, 0.2 and 0.4% for cinnamon, clove and mint essential oils, respectively. Cinnamon essential oil had the highest antimicrobial activity, especially against the starter culture, interfering with lactic acid production. Although viable cell counts of L. rhamnosus were lower following treatment with all 3 essential oils, relative to controls, these results were not statistically significant; in addition, cell counts remained greater than the minimum count of 10(8)CFU/mL required for a product to be considered a probiotic. Thus, although use of cinnamon essential oil in yogurt makes starter culture fermentation unfeasible, it does not prevent the application of L. rhamnosus to probiotic fermented milk. Furthermore, clove and mint essential oil caused sublethal stress to L. rhamnosus.

Energy and oil levels in broiler starter diets

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

Effect of high hydrostatic pressure processing on rheological and textural properties of probiotic low-fat yogurt fermented by different starter cultures

The effect of milk processing on rheological and textural properties of probiotic low-fat yogurt (fermented by two different starter cultures) was studied. Skim milk fortified with skim milk powder was subjected to three treatments: (1) thermal treatment at 85C for 30 min; (2) high hydrostatic pressure (HHP) at 676 MPa for 5 min; and (3) combined treatments of HHP (676 MPa for 5 min) and heat (85C for 30 min). The processed milk was fermented using two different starter cultures containing Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus and Bifidobacterium longum at inoculation rates of 0.1 and 0.2%. Rheological parameters were determined and a texture profile analysis was carried out. Yogurts presented different rheological behaviors according to the treatment used, which could be attributed to structural phenomena. The combined HHP and heat treatment of milks resulted in yogurt gels with higher consistency index values than gels obtained from thermally treated milk. The type of starter culture and inoculation rate, providing different fermentation pathways, also affected the consistency index and textural properties significantly. The combined HHP and heat treatment of milks before fermentation, and an inoculation rate of 0.1% (for both cultures), led to desirable rheological and textural properties in yogurt, which presented a creamy and thick consistency that does not require the addition of stabilizers.

Exogenous enzymes in pre-starter broiler diets based on corn and soybean meal

A fibrolytic enzyme complex was added to the pre-starter diet. Broiler chicks were randomly distributed into five treatments, consisting of a diet with no enzyme addition and four test diets supplemented with 100, 200, 300 and 400g/T of an enzyme complex. The dietary inclusion of the enzyme complex increased weight gain, and the dose of 300g/T improved weight gain and worsened feed conversion ratio.

Biologia reprodutiva e alimentar de Liophis reginae semilineatus (Wagler,18424) e Liophis taeniogaster jan, 1863 (Serpentes, Colubridae, Xenodontinae) da Amazônia oriental, Brasil

O presente trabalho trata de um estudo detalhado sobre a biologia reprodutiva e alimentar de Liophis reginae semilineatus e Liophis taeniogaster, de populações restritas a Amazônia Oriental, através da análise de dimorfismo sexual, maturidade sexual, ciclo reprodutivo, fecundidade, composição da dieta e relações presa-predador. As duas espécies são simpátricas, porém não foram realizadas comparações entre ambas, devido a distância filogenética (Moura-Leite, 2001), por apresentarem diferenças quanto aos recursos alimentares e microhábitats freqüentados (Cunha & Nascimento, 1993), sendo apresentadas em dois capítulos distintos, o primeiro tratando da biologia reprodutiva e alimentar de Liophis reginae semilineatus e o segundo capítulo tratando da biologia reprodutiva e alimentar de Liophis taeniogaster.

Soil phosphorus availability and soybean response to phosphorus starter fertilizer

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

Evaluation of different selective media for enumeration of probiotic micro-organisms in combination with yogurt starter cultures in fermented milk

The aim of this study was to assess selective plating methodologies for the enumeration and identification of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium animalis ssp. lactis in fermented milks. Seven agar media (MRS with added sorbitol, clindamycin or vancomycin, acidified MRS, RCA with added aniline blue and dicloxacilin, M17 and ST) were evaluated. The results showed that RCA dicloxacilin agar was suitable for the selective enumeration of B. animalis ssp. lactis in fermented milk. Either MRS (acidified) or M17 agar could be used for enumeration of L. delbrueckii ssp. bulgaricus and S. thermophilus, respectively. MRS media containing antibiotics were effective for the enumeration of the probiotic organisms (L. rhamnosus and L. acidophilus) inoculated in fermented milks.