Optimum inclusion of field peas, faba beans, chick peas and sweet lupins in poultry diets. II. Broiler experiments

1. Three experiments were undertaken to determine the optimum inclusion rates of held peas, faba beans, chick peas and sweet lupins in broiler starter and finisher diets in amounts up to 360 g/kg. 2. In experiment A chickens in cages grown to 21 d on diets with field peas and faba beans gave better growth rate and feed efficiency than those with sweet lupins and chick peas. Growth rate and Food conversion ratio (FCR) improved with increasing amounts of faba beans in the diet while for chick peas growth rate and FCR declined. Digesta viscosity and excreta stickiness scores were much higher on diets with sweet lupins. Steam pelleting improved growth rate and FCR on all diets. 3. In experiment B birds were in cages and grown from 21 to 42 d. There were no differences between grain legumes (when combined for all inclusions) for growth rate, food intake or FCR. Viscosity was again much higher on the sweet lupin-based diets while the pancreas was significantly enlarged on the diets with chick peas, as observed previously in chickens grown to 21 d. Steam pelleting of diets gave a consistent and positive response for weight gain and FCR. 4. Experiment C was carried out in pens each holding 60 birds under semi-commercial conditions and grown to 4 2 d on starter and finisher diets with the same grain legumes as used previously but each at 2 rates of inclusion similar to those in commercial practice. Field peas at 200 to 300 g/kg and chick peas at 150 to 220 g/kg gave inferior growth to faba beans (150 to 180 g/kg) and sweet lupins (120 g/kg). 5. The results of these experiments allowed tentative recommendations to be made to industry for inclusion rates of these cultivars of the 4 grain legumes. These were: field peas 300 g/kg; faba beans 200 g/kg, chick peas 100 g/kg and sweet lupins

“Oi, meu nome é Ana” - um estudo fenomenológico-existencial da experiência de mulheres com anorexia nervosa

This research deals with anorexia nervosa through the look of those who lived this experience. Eating Disorders have been presented as psychopathology increasingly recurrent in contemporary, being almost doubled incidence in the last 20 years, reaching mainly teenagers and bringing consequences and implications of various kinds. The literature points to the relevance of the current ideal of beauty, in which thinness is overvalued. In this case, the study’s objective was to understand, from an existential-phenomenological perspective, anorexia experience. Thus, when assessing the experience, seeking to understand the possible directions that the non-eating is for the person who lives such an experience. The study, of Heidegger's existential-phenomenological inspiration, used semi-structured interviews as a means of access to the experience. Female two people were interviewed, at the age of 17 and 30, began with a starter question ("How was, or how is, your anorexia experience?"), which allowed the interviewee to talk about their experience. For the selection of the study participant was publicized among health professionals, as well as in social networks and blogs, in which the research objectives and approaches have been made explicit. The field diary was also used as a methodological resource, seeking a greater approximation of the experiences of the interviewees and the researcher. The interviews were interpreted in the by Heidegger's hermeneutics. The meanings unveiled in the narratives revealed issues beyond the physical and pathological issue, being involved family, wishes, friends, experiences, life projects. The corporal, as thought by Martin Heidegger, became very present in the statements of the interviewees, as it is part of existence. Among the Heidegger´s ideas, emphasizes care, inhospitality, live, boredom, openness to possibilities and factuality, that might be discussed from interviewees' discourse, engendering reflections about their senses, in their lives.

“Oi, meu nome é Ana” - um estudo fenomenológico-existencial da experiência de mulheres com anorexia nervosa

This research deals with anorexia nervosa through the look of those who lived this experience. Eating Disorders have been presented as psychopathology increasingly recurrent in contemporary, being almost doubled incidence in the last 20 years, reaching mainly teenagers and bringing consequences and implications of various kinds. The literature points to the relevance of the current ideal of beauty, in which thinness is overvalued. In this case, the study’s objective was to understand, from an existential-phenomenological perspective, anorexia experience. Thus, when assessing the experience, seeking to understand the possible directions that the non-eating is for the person who lives such an experience. The study, of Heidegger's existential-phenomenological inspiration, used semi-structured interviews as a means of access to the experience. Female two people were interviewed, at the age of 17 and 30, began with a starter question ("How was, or how is, your anorexia experience?"), which allowed the interviewee to talk about their experience. For the selection of the study participant was publicized among health professionals, as well as in social networks and blogs, in which the research objectives and approaches have been made explicit. The field diary was also used as a methodological resource, seeking a greater approximation of the experiences of the interviewees and the researcher. The interviews were interpreted in the by Heidegger's hermeneutics. The meanings unveiled in the narratives revealed issues beyond the physical and pathological issue, being involved family, wishes, friends, experiences, life projects. The corporal, as thought by Martin Heidegger, became very present in the statements of the interviewees, as it is part of existence. Among the Heidegger´s ideas, emphasizes care, inhospitality, live, boredom, openness to possibilities and factuality, that might be discussed from interviewees' discourse, engendering reflections about their senses, in their lives.

Bioengineering of nisin to enhance functionality against dairy pathogens

The bacteriocin class of antimicrobial peptides have emerged as a viable alternative to at least partially fill the void created by the end of the golden age of antibiotic discovery. Along with this potential use in a clinical setting, bacteriocins also play an important role as bio-preservatives in the food industry. This thesis focuses on a specific bacteriocin group, the lantibiotics (Lanthionine-containing antibiotics). Their numerous methods of appliance in a food setting and how their gene-encoded nature can be modified to improve on overall bioactivity and functionality are explored here. The use of a lantibiotic (lacticin 3147) producing starter culture to control the Crohn’s disease-linked pathogen Mycobacterium paratuberculosis was assessed in a raw milk cheese. Although lacticin 3147 production did not effectively control the pathogen, the study provided an impetus to employ a variety of PCR-based mutagenesis techniques with a view to the creation of enhanced lantibiotic derivatives. Through the use of these techniques, a number of enhanced derivatives were generated from the ‘hinge’ region of the nisin peptide. Furthermore, a derivative in which the three hinge amino acids were replaced with three alanines represents the first enhanced derivative of nisin to have been designed through a rational process. This derivative also formed the backbone for the creation of an active, trypsin resistant, variant. Through the employment of further mutagenesis methods a derivative was created with potential use as an oral anti-bacterial in the future. Finally a number of lead nisin derivatives were investigated to assess their anti- Streptococcus agalactiae ability, a mastitis associated pathogen. Also a system was developed to facilitate the large scale production of these candidates, or other nisin derivatives, from dairy substrates.

The application of next generation sequencing to profile microbe related cheese quality defects

High throughput next generation sequencing, together with advanced molecular methods, has considerably enhanced the field of food microbiology. By overcoming biases associated with culture dependant approaches, it has become possible to achieve novel insights into the nature of food-borne microbial communities. In this thesis, several different sequencing-based approaches were applied with a view to better understanding microbe associated quality defects in cheese. Initially, a literature review provides an overview of microbe-associated cheese quality defects as well as molecular methods for profiling complex microbial communities. Following this, 16S rRNA sequencing revealed temporal and spatial differences in microbial composition due to the time during the production day that specific commercial cheeses were manufactured. A novel Ion PGM sequencing approach, focusing on decarboxylase genes rather than 16S rRNA genes, was then successfully employed to profile the biogenic amine producing cohort of a series of artisanal cheeses. Investigations into the phenomenon of cheese pinking formed the basis of a joint 16S rRNA and whole genome shotgun sequencing approach, leading to the identification of Thermus species and, more specifically, the pathway involved in production of lycopene, a red coloured carotenoid. Finally, using a more traditional approach, the effect of addition of a facultatively heterofermentative Lactobacillus (Lactobacillus casei) to a Swiss-type cheese, in which starter activity was compromised, was investigated from the perspective of its ability to promote gas defects and irregular eye formation. X-ray computed tomography was used to visualise, using a non-destructive method, the consequences of the undesirable gas formation that resulted. Ultimately this thesis has demonstrated that the application of molecular techniques, such as next generation sequencing, can provide a detailed insight into defect-causing microbial populations present and thereby may underpin approaches to optimise the quality and consistency of a wide variety of cheeses.

Caratterizzazione della popolazione microbica di salami fermentati spontaneamente

Le fermentazioni spontanee nei salami sono un fenomeno molto complesso in cui si assiste ad una successione di diverse popolazioni microbiche (micrococchi, stafilococchi e batteri lattici), avente ognuna un ruolo importante nell’ottenimento delle qualità desiderate del prodotto finale. Questo susseguirsi vorticoso di popolazioni microbiche nelle fermentazioni spontanee viene ormai regolamentato dall’uso di colture starter che, aggiunte in quantità idonee immediatamente prima dell’insaccamento, contribuiscono in maniera essenziale ad un rapido, corretto (e soprattutto sicuro) processo di fermentazione prima e di disidratazione poi. Poiché però l’impiego di starter segue spesso protocolli indifferenziati, è importante la selezione di colture starter “taylor made”, in grado di differenziare i prodotti in maniera riconoscibile con l’apporto di specifici tratti organolettici e sensoriali. Dunque, con questo elaborato di tesi si è voluto procedere alla raccolta di potenziali colture starter provenienti da diversi salami della tradizione mediterranea (salame di tipo bresciano, romagnolo e lucano), fermentati spontaneamente. Questi prodotti sono stati dapprima caratterizzati per quanto riguarda le loro caratteristiche microbiologiche, chimico-fisiche, profilo aromatico e il loro contenuto in ammine biogene. Successivamente, in particolare per il salame di tipo bresciano, sono stati isolati ceppi di interesse dalla popolazione lattica, poi identificati e testati per alcune caratteristiche di interesse tecnologico (capacità di produrre ammine biogene e profilo aromatico). I ceppi riscontrati, appartenenti alle specie Lactobacillus sakei e Lactobacillus curvatus, hanno mostrato una notevole biodiversità, soprattutto per quanto riguarda la produzione di molecole aromatiche, e quindi una notevole capacità, anche nell’ambito della stessa specie, di modulare la produzione di composti molto importanti dal punto di vista organolettico.

Effetto di batteri lattici probiotici microincapsulati sulle proprietà chimico-fisiche e microbiologiche di Squacquerone funzionale

In questo studio sono state prodotte 5 diverse tipologie di Squacquerone inoculate con St. thermophilus e con batteri lattici funzionali in forma planctonica o microincapsulata al fine di garantire la loro sopravvivenza, in ambienti caratterizzati da condizioni chimico-fisiche proibitive. Sono stati utilizzati Lb. crispatus BC4 e Lb. paracasei A13 caratterizzati da comprovata attività anti-Candida e battericida o probiotica, rispettivamente. I campioni sono stati caratterizzati a livello microbiologico, chimico-fisico, reologico, proteolitico ed organolettico durante la maturazione/conservazione a 4°C. I dati hanno dimostrato che l’incapsulazione non ha inciso sulla sopravvivenza dei ceppi funzionali in quanto la loro concentrazione è sempre stata costante. La proteolisi ha dimostrato un’evidente relazione tra il ceppo e le modalità della sua immissione nel prodotto: in presenza dei co-starter non incapsulati i processi litici sono accelerati rispetto al campione di controllo, mentre la cinetica di proteolisi viene influenzata negativamente dalle microcapsule. I campioni funzionali, dopo 4 giorni, sono risultati nettamente più apprezzati a livello sensoriale, indipendentemente dal tipo di inclusione dei microrganismi. A fine shelf-life i 5 Squacqueroni sono invece molto più simili tra loro. Di conseguenza, la microincapsulazione può essere vista come uno strumento per modulare le cinetiche di maturazione dello Squacquerone e il momento di immissione di questo sul mercato, per estendere la sua shelf-life ed allargare i mercati. In conclusione sia l’addizione dei co-starter in forma planctonica, che in forma microincapsulata con St. thermophilus, hanno permesso di produrre quattro diversi Squacqueroni identificabili come alimenti funzionali caratterizzati da specifici patterns proteolitici e organolettici. La microincapsulazione e la selezione dei ceppi sono da considerarsi strumenti utili alla innovazione e alla differenziazione dei prodotti lattiero-caseari.

Draft Project Management Update to the Iowa DOT Project Development Manual, 2016

This work supported drafting project management guidance for the Iowa Department of Transportation (DOT). The goal is to incorporate a greater focus on project management in their project development process. A technical advisory committee (TAC) was assembled to accomplish this effort. The TAC took into consideration the current status of project management with the Iowa DOT, their experience during the demonstration workshop held in Iowa as part of the implementation assistance they received, the project management peer exchange hosted by the Iowa DOT, and additional examples of project management that were presented. With this basis, the TAC participated in a number of discussions to develop draft guidance for the foundation of a Project Management Office (PMO) within the Iowa DOT. The final report describes the process that was used in establishing this guidance. The report details the decisions and decision process that the TAC employed in this endeavor and provides additional thoughts and insight into the draft guidance. Appendix A includes the draft guidance in the form of PMO function details and detailed lists of project management roles and responsibilities. Appendix B includes a starter list of project management resources for the PMO.

A time bomb in the thorax: the giant ascending aortic aneurysm. Case report

We report the case of a 82-year-old woman, asymptomatic, subject to chest computed tomography for trauma. Then the patient underwent surgery. Before sternotomy, femoro-femoral bypass was starter in order to decompress the aneurysm; using deep hypothermia and circulatory arrest, ascending aorta and hemiarch replacement were performed with a Dacron graft. Post-operative course was uneventful.

Every picture tells a story: using selfie-inspired activities to enhance social relations and encourage self-reflexivity.

This chapter explores the results of a study in Thailand that capitalised on the popularity of the selfie, providing second-year English language students with an opportunity to practise their oral presentation and speaking skills. The selfie was used not in the usual sense of online picture-sharing, but as a visual aid in a face-to-face interaction, thus serving as a “currency for social interaction” (van Dijck 2008, p.62) and communication device (Saltz, 2014). Mining the rich insights gained from the Thai study, this chapter presents another selfie-inspired activity adapted for a different context and purpose at a UK university. Initially designed to facilitate recall of students’ names linked with faces, the initiative evolved into an effective conversation starter. It is suggested that both selfie-inspired initiatives have led to serendipitous results, such as encouraging self-reflexivity among the students and promoting the development of “rapid intimacy” in the classroom (Victoria 2011, p.72). Indeed, creating a space for students to share their personal stories and enact different identities can help enrich the learning and teaching experience. This chapter also demonstrates how aspects of visual methodologies can be employed as a resource for theorising visual data, such as the selfie, for classroom application.

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.

An Amidinohydrolase Provides the Missing Link in the Biosynthesis of Amino Marginolactone Antibiotics

Desertomycin A is an aminopolyol polyketide containing a macrolactone ring. We have proposed that desertomycin A and similar compounds (marginolactones) are formed by polyketide synthases primed not with gamma-aminobutanoyl-CoA but with 4-guanidinylbutanoyl-CoA, to avoid facile cyclization of the starter unit. This hypothesis requires that there be a final-stage de-amidination of the corresponding guanidino-substituted natural product, but no enzyme for such a process has been described. We have now identified candidate amidinohydrolase genes within the desertomycin and primycin clusters. Deletion of the putative desertomycin amidinohydrolase gene dstH in Streptomyces macronensis led to the accumulation of desertomycin B, the guanidino form of the antibiotic. Also, purified DstH efficiently catalyzed the in vitro conversion of desertomycin B into the A form. Hence this amidinohydrolase furnishes the missing link in this proposed naturally evolved example of protective-group chemistry.

Estudo da sinterização do aço inox 316L reforçado com 3% Carbeto de Tântalo - TaC

The present work shows a contribution to the studies of development and solid sinterization of a metallic matrix composite MMC that has as starter materials 316L stainless steel atomized with water, and two different Tantalum Carbide TaC powders, with averages crystallite sizes of 13.78 nm and 40.66 nm. Aiming the metallic matrix s density and hardness increase was added different nanometric sizes of TaC by dispersion. The 316L stainless steel is an alloy largely used because it s high resistance to corrosion property. Although, its application is limited by the low wear resistance, consequence of its low hardness. Besides this, it shows low sinterability and it cannot be hardened by thermal treatments traditional methods because of the austenitic structure, face centered cubic, stabilized mainly in nickel presence. Steel samples added with TaC 3% wt (each sample with different type of carbide), following a mechanical milling route using conventional mill for 24 hours. Each one of the resulted samples, as well as the pure steel sample, were compacted at 700 MPa, room temperature, without any addictive, uniaxial tension, using a 5 mm diameter cylindrical mold, and quantity calculated to obtain compacted final average height of 5 mm. Subsequently, were sintered in vacuum atmosphere, temperature of 1290ºC, heating rate of 20ºC/min, using different soaking times of 30 and 60 min and cooled at room temperature. The sintered samples were submitted to density and micro-hardness analysis. The TaC reforced samples showed higher density values and an expressive hardness increase. The complementary analysis in optical microscope, scanning electronic microscope and X ray diffractometer, showed that the TaC, processed form, contributed with the hardness increase, by densification, itself hardness and grains growth control at the metallic matrix, segregating itself to the grain boarders

Streptococcus thermophilus APC151 strain is suitable for the manufacture of naturally GABA-enriched bioactive yogurt

Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-amino-butyric acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yogurt was demonstrated by comparison with the reference yogurt inoculated with the commercial CH1 starter (Chr. Hansen) widely used in the dairy industry. Both yogurts showed comparable pH curves [ΔpH/Δt = 0.31-0.33 h-1], viscosity [0.49 Pa-s], water holding capacity [72–73%], and chemical composition [moisture (87–88%), protein (5.05–5.65%), fat (0.12–0.15%), sugar (4.8–5.8%), and ash (0.74–1.2%)]. Gamma-amino-butyric acid was not detected in the control yogurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yogurt with gamma-amino-butyric acid.

Quality improvement of traditional dry fermented sausages based on innovative technological strategies

Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since they are likely to result in products with higher added value and quality standards most suited to the requirements and concerns of the modern consumers. Among those efforts, it may be highlighted the studies involving innovative processing parameters and technologies to overcome practical problems gathered in the meat industry, which are mostly associated with food quality and safety. Additionally, characterization of traditional dry sausages and rationalization of their processing are essential for further achievement of any official certification. Thus, this article attempts to point out some research lines of highest interest in meat science (and particularly to the broad variety of regional dry fermented sausages), towards to the valorisation of technological, nutritional and commercial features. In addition, it is here emphasized the importance for the continuous improvement of the quality and safety of meat products as a way to respond to the current concerns regarding its consumption and the general advices in reducing its daily intake.