Evaluating nitrogen utilization efficiency of nonpregnant dry cows offered solely fresh cut grass at maintenance levels

The present study aimed to identify key parameters influencing N utilization and develop prediction equations for manure N output (MN), feces N output (FN), and urine N output (UN). Data were obtained under a series of digestibility trials with nonpregnant dry cows fed fresh grass at maintenance level. Grass was cut from 8 different ryegrass swards measured from early to late maturity in 2007 and 2008 (2 primary growth, 3 first regrowth, and 3 second regrowth) and from 2 primary growth early maturity swards in 2009. Each grass was offered to a group of 4 cows and 2 groups were used in each of the 8 swards in 2007 and 2008 for daily measurements over 6 wk; the first group (first 3 wk) and the second group (last 3 wk) assessed early and late maturity grass, respectively. Average values of continuous 3-d data of N intake (NI) and output for individual cows ( = 464) and grass nutrient contents ( = 116) were used in the statistical analysis. Grass N content was positively related to GE and ME contents but negatively related to grass water-soluble carbohydrates (WSC), NDF, and ADF contents ( < 0.01), indicating that accounting for nutrient interrelations is a crucial aspect of N mitigation. Significantly greater ratios of UN:FN, UN:MN, and UN:NI were found with increased grass WSC contents and ratios of N:WSC, N:digestible OM in total DM (DOMD), and N:ME ( < 0.01). Greater NI, animal BW, and grass N contents and lower grass WSC, NDF, ADF, DOMD, and ME concentrations were significantly associated with greater MN, FN, and UN ( < 0.05). The present study highlighted that using grass lower in N and greater in fermentable energy in animals fed solely fresh grass at maintenance level can improve N utilization, reduce N outputs, and shift part of N excretion toward feces rather than urine. These outcomes are highly desirable in mitigation strategies to reduce nitrous oxide emissions from livestock. Equations predicting N output from BW and grass N content explained a similar amount of variability as using NI and grass chemical composition (excluding DOMD and ME), implying that parameters easily measurable in practice could be used for estimating N outputs. In a research environment, where grass DOMD and ME are likely to be available, their use to predict N outputs is highly recommended because they strongly improved of the equations in the current study.

Microbiology quality in continuous water flow fish ponds

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Use of modified atmosphere to extend shelf life of fresh-cut carambola (Averrhoa carambola L. cv. Fwang Tung)

Fresh-cut fruit products, including carambola (Averrhoa carambola L.), have limited marketability due to cut surface browning attributed to phenolic compound oxidation by enzymes, such as polyphenol oxidase (PPO). The objective of this study was to evaluate postharvest changes in carambola slices in three different packages. Carambola fruit (cv. Fwang Tung) were picked from the Estacao Experimental de Citricultura de Bebedouro orchard at the mature-green stage. The fruit were washed, dipped in NaOCl solution (200 mg L-1 for 5 min), stored overnight at 10 degrees C, then manually sliced into pieces of approximately 1 cm. The slices were rinsed with NaOCl solution at 20 mg L-1, drained for 3 min, and packaged in polyethylene terephthalate (PET) trays (Neoform (R) N94); polystyrene trays covered with PVC 0.017 turn (Vitafilm (R), Goodyear); and vacuum seated polyolefin bags (PLO, Cryovac (R) PD900). The packages were stored at 6.8 degrees C and 90% RH for 12 d, with samples taken every 4 d. PET trays and PVC film did not significantly modify the internal atmosphere and the high water permeability of PVC led to more rapid slice desiccation. PPO activity was lower when the slices were packaged in PLO vacuum sealed bags, which reduced degreening and led to better appearance maintenance for up to 12 d. (R) 2006 Elsevier B.V. All rights reserved.

Fresh and matured lamb meat quality fed with sunflower seeds and vitamin E

O objetivo deste estudo foi avaliar a qualidade da carne de cordeiros Ile de France alimentados com dietas contendo grãos de girassol e vitamina E. Trinta e dois cordeiros pesando inicialmente 15kg foram alojados em baias individuais e abatidos ao atingir 32kg de peso corporal. Os tratamentos consistiram de quatro dietas experimentais: D1) cana-de-açúcar + concentrado sem grãos de girassol; D2) cana-de-açúcar + concentrado com grãos de girassol; D3) cana-de-açúcar + concentrado grãos de girassol, mais 1000mg de vitamina E kg-1 de matéria seca (MS) da dieta; e D4) cana-de-açúcar + concentrado com grãos de girassol e 1000mg de vitamina E dieta kg-1 de MS. Os parâmetros temperatura, pH, cor, perda de peso ao cozimento, força de cisalhamento e capacidade de retenção de água foram determinados nos tempos de maturação de 0, 7 e 14 dias no músculo Longissimus dorsi. As características qualitativas da carne não foram afetadas pelas dietas contendo grãos de girassol combinado com vitamina E, no entanto, pH 24 horas foi afetado (P<0,05) pela dieta contendo grãos de girassol com vitamina E. A perda de peso por cozimento não foi influenciada (P>0,05) pelos tempos de dieta ou de maturação, por outro lado, a força de cisalhamento e capacidade de retenção de água foi significativamente afetada (P<0,05). O uso da vitamina E resultou em carne com maior capacidade de retenção de água. O tempo de maturação influenciou nos parâmetros pH, cor e força de cisalhamento. Carne de cordeiro com 7 dias de maturação apresentou menor força de cisalhamento.

Eimeria Spp. in Brazilian Water Buffalo

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

Aquatic macrophyte distribution in relation to water and sediment conditions in the Itaipu Reservoir, Brazil

Aquatic macrophyte community distribution along the eastern shoreline of the Itaipu Reservoir (one of the South America's largest impoundments) is described in relation to limnological and sedimentological factors. The central body of the reservoir is mesotrophic, while the arms (flooded influent river valleys) along the eastern shore may be oligo-mesotrophic to eutrophic, depending on time of year and sub-catchment characteristics. Macrophyte community composition and species cover were surveyed at 30 sites in four arms, in relation to sediment total P and organic matter; underwater light regime; and water total P and Kjeldahl N concentration, alkalinity, conductivity, depth and pH. Seventeen euhydrophyte and six emergent macrophyte species were recorded. Large stands of Egeria najas dominated the euhydrophyte vegetation, together with free-floating weed species (Pistia stratiotes Linn., Salvinia auriculata Aublet and Eichhornia crassipes (Mart.) Solms.). Canonical Correspondence Analysis of the data showed that two sets of variables were important predictors of aquatic macrophyte community structure. Floating macrophyte assemblage was closely related to concentration of nutrients in both water and sediment, while light penetration was the strongest predictor of submerged species occurrence. Although a large number of potential nuisance species were present, dense growths were restricted to shallower areas of the Itaipu Reservoir, causing localised problems. The possibility of increasing interference by these plants with fisheries, recreational use, transport and hydroelectricity generation suggests a need for continued monitoring of weed distribution and abundance, and investigation of appropriate management measures.

Social and financial aspects of the artisanal fisheries of Middle Sao Francisco River, Minas Gerais, Brazil

The presence or absence of motorized boats, partnerships and multispecies catches characterize the fisheries of Sao Francisco River, Minas Gerais, Brazil. Fishing activity based on 109 interviews, carried out in the wet (high water: February and March) and dry (low water: July and August) seasons, with professional fishermen are described. Aiming to identify the fishery income components, a covariance model was proposed, with the income as the response variable, related to the factors: fishing ground, use of motorized or paddle boat; seasonality; presence of fishing assistant, and the following covariates: capture in weight in the week Frier to the interview, fisherman experience in yrs; and distance (km) travelled for fishing. The results indicated that the main contributions to income were the absence of an engine (because of high price of the fuel), the absence of a partner (because of low capture) and the amount of fish caught by the fishermen.

Moisture sorption isotherms of fresh and blanched pumpkin (Cucurbita moschata)

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

Ultrasonic assessment of fresh cheese composition

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The small-scale urban reservoir fisheries of Lago Paranoá, Brasília, DF, Brazil

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

Concentration profiles and effective diffusion coefficients of sucrose and water in osmo-dehydrated apples

The spatial distribution of water and sugars in half-fresh apples dehydrated in sucrose solutions (30% and 50% w/w, 27 degrees C) for 2, 4 and 8 h, was determined. Each half was sliced as from the exposed surface. The density, water and sugar contents were determined for each piece. A mathematical model was fitted to the experimental data of the water and sucrose contents considering the overall flux and tissue shrinkage. A numerical method of finite differences permitted the calculation of the effective diffusion coefficients as a function of concentration, using material coordinates and integrating the two differential equations (for water and sucrose) simultaneously. The coefficients obtained were one or even two orders of magnitude lower than those for pure solutions and presented unusual concentration dependence. The behaviour of the apple tissue was also studied using light microscopy techniques to obtain images of the osmotically treated pieces (20%, 30% and 50% w/w sucrose solutions for 2, 4 and 8 h). (c) 2006 Elsevier Ltd. All rights reserved.

Spatial distribution of solutes and water in sucrose solution dehydrated apples

Half-fresh apples were immersed in sucrose solution (50% w/w, 27 degrees C) during different times of exposition (2, 4, and 8 h). Then each fruit was sliced from the transversal exposed surface. Density, water, and sugar content were determined for each slice. A mathematical model was fitted to experimental data of water and sucrose content considering the global flux and the tissue shrinkage. By numerical analysis, the binary effective diffusion coefficients as a function of concentration were calculated, using material coordinates and integrating simultaneously two differential equations (for water and sucrose). The coefficients obtained are one or even two orders of magnitude lower than the ones for pure solutions and present an unusual concentration dependence. This comparison shows the influence of the tissue resistance to the diffusion.

Postharvest conservation of 'Tommy Atkins' mango fruit influenced by gamma radiation, wax, hot water, and refrigeration

It was aimed to extend the postharvest conservation of 'Tommy Atkins' mango fruits harvested in break maturity stage. Fruits were submitted at the following treatments: hot water treatment (55°C for 5 minutes) and benomyl 1,000 mg.L-1; irradiation with 0,8 or 1,0 kGy; irradiation associated at carnaúba wax; and control. The fruits were stored at 10°C and 85 - 90%RH during 21 days, and then removed to ambient temperature (25,7±0,7°C and 87,1±2,2%RH). Through the storage time, the evolution of fresh weight, color, rottenness, total soluble solids (TSS), total titratable acidity (TTA), and TSS/TTA ratio were measured. 'Tommy Atkins' mango fruits can have shelf life notably increased, when they were submitted to hot water treatment (55°C for 5 minutes) or γ radiation (0,8 and 1,0 kGy), associated with carnaúba wax application, before cold storage. These treatments increased the fruit resistance at refrigerated storage, and improved shelflife after transferring to ambient temperature.

Use of carambola (Averrhoa carambola L. 'Fwang Tung') fruit at two stages of maturity for fresh-cut products

Carambola fruit ('Fwang Tung') were picked at two stages of maturity: mature-green (50% yellow) and mature (100% yellow). Fruit were washed with water, dipped in NaOCl solution (200 mg.L-1 for 5 minutes), and stored over night at 10°C. Fruit were sliced manually in to pieces of approximately 1 cm thickness. Slices were rinsed with NaOCl solution at 20 mg.L-1, drained for 3 minutes, and packaged in polyethylene tereftalate (PET) trays provided with a fit cover (Neoform® N94). Packages were stored at 6.5°C and 85% RH for 9 days, and samples taken every 3 days for physical, chemical and biochemical analysis, respiration, and internal atmosphere composition. Immediately after cutting, slices at both stages of maturity showed a wounding response with a 5-fold increase in respiration rate. Polygalacturonase (PG) and polyphenol oxidase (PPO) activity did not differ between stages of maturity. Despite the less mature stage being less preferred at the sensory evaluation owing to its greenish peel, the best stage of maturity for carambola fresh-cut production was mature-green, due to a higher resistance to cutting, and presenting a better colour and appearance maintenance for up to 9 days.

Use of modified atmosphere to extend shelf life of fresh-cut carambola (Averrhoa carambola L. cv. Fwang Tung)

Fresh-cut fruit products, including carambola (Averrhoa carambola L.) have limited marketability due to cut surface browning attributed to oxidation of phenolic compounds by enzymes such as polyphenol oxidase (PPO). The objective of this study was to evaluate postharvest changes of carambola slices in three different packagings. Carambola fruit (cv. Fwang Tung) were picked from the orchard of Estação Experimental de Citricultura de Bebedouro at mature-green stage. Fruit were washed, dipped in NaOCl solution (200 mg.L -1 for 5 minutes), and stored overnight at 10°C. Fruit were manually sliced into pieces of approximately 1 cm. Slices were rinsed with NaOCl solution at 20 mg.L-1, drained for 3 minutes, and packaged in polyethylene terephthalate (PET) trays (Neoform N94); polystyrene trays covered with PVC 0.017 mm (Vitafilm - Goodyear); and vacuum sealed polyolefin bags (PLO, Cryovac PD900). The packages were stored at 6.8°C and 90%RH for 12 days and samples taken every 4 days. PET trays and PVC film did not significantly modify internal atmosphere and the high water permeability of PVC led to more rapid slice desiccation. PPO activity was lower when slices were packaged in PLO vacuum sealed bags, which reduced discolouration and led to better appearance maintenance for up to 12 days.