Efeito da linhagem e do nível de lisina da dieta sobre a qualidade da carne do peito de frangos de corte

O experimento foi conduzido com o objetivo de avaliar o efeito da linhagem e do nível de lisina da dieta sobre o rendimento e a qualidade da carne de peito de frangos de corte. Foram utilizados 2250 pintos não sexados, de três linhagens comerciais, identificadas como A, B e C, distribuídos em delineamento inteiramente casualizado em esquema fatorial 3x3 (linhagens e níveis de lisina), com cinco repetições de 50 aves. As aves receberam ração à vontade, à base de milho e farelo de soja, suplementadas com 1,18; 1,24 e 1,30% de lisina nas rações pré-iniciais (1 a 7 dias); 1,10; 1,16 e 1,22% nas rações iniciais (7 a 21 dias); 1,0; 1,06 e 1,12% nas rações de crescimento (21 a 35 dias) e 0,85; 0,91 e 0,97% nas rações de terminação (35 a 42 dias). Foram avaliadas as características de rendimento de peito e carne de peito e as medidas de espessura, largura, comprimento, pH, perda de peso por cozimento e força de cisalhamento da carne de peito. Para o rendimento de peito não foram observadas diferenças significativas, enquanto para rendimento de carne de peito houve efeito significativo da linhagem, em que a linhagem A apresentou o maior rendimento e a linhagem B, o menor. Para as medidas físicas da carne do peito, foram encontradas diferenças significativas entre as linhagens para comprimento de peito, com a linhagem C apresentando o maior resultado. O pH da carne diferiu significativamente para linhagens e níveis de lisina. As linhagens tiveram efeito sobre o rendimento, comprimento e pH da carne de peito, em que a linhagem A apresentou maiores valores para rendimento e pH e a linhagem C para comprimento.

Use of prebiotics and probiotics of bacterial and yeast origin for free-range broiler chickens

This study aimed to evaluate the effects of probiotics and prebiotics of bacterial and yeast origin on the performance, development of the digestive system, carcass yield and meat quality of free-range broiler chickens. Five hundred and sixty male chicks of the strain ISA S757-N were reared from one to 84 days old. The birds were distributed in four treatments according to a completely randomized block design: T1 = Control, T2 = Probiotics and Prebiotics of bacterial origin, T3 = Probiotics and prebiotics of yeast origin, T4 = Probiotics and prebiotics of bacterial origin + probiotics and prebiotics of yeast origin. There were four repetitions with 35 birds per repetition, and the birds had access to a pasture area after 35 days of age. Characteristics evaluated were performance, development of the digestive system, carcass and parts yield, abdominal fat, breast meat physical measurements (length, width and height) and meat quality parameters (pH from breast and leg meat, cooking loss and shearing force from breast meat). Lower mortality (p<0.05) and higher weight gain from 64 to 77 and 64 to 84 days of age were seen in birds supplemented with probiotics and prebiotics of bacterial origin compared to the non-supplemented birds (control). There were significant differences (p<0.05) among treatments for carcass yield. Birds supplemented with both probiotics and prebiotics of microbial and yeast origin (T4) showed higher carcass yield than control birds. Supplementation with probiotics and prebiotics of bacterial origin (T2) or the supplementation of these together with those of yeast origin (T4) reduced mortality and increased the carcass yield in free-range broiler chickens.

Composição química e rendimento da carne ovina in natura e assada

Utilizou-se o músculo Triceps brachii de cordeiros não castrados ½ Ile de France ½ Santa Inês terminados em confinamento para a realização das análises físico-químicas. Foram determinados: a umidade, a proteína, a gordura, as cinzas e os carboidratos da carne, in natura e assada, destes animais, assim como o rendimento desta carne, após o processo de cocção. A carne assada apresentou valores maiores de gordura e proteína (7,49 e 33,67%) em comparação com a carne in natura (5,36 e 18,85%), respectivamente. Os percentuais de cinzas e carboidratos não foram influenciados pelos tratamentos estudados, porém para os valores de umidade, a carne in natura obteve valores superiores ao da carne assada, 74,05 e 57,02%, respectivamente. A carne assada teve perdas durante o seu preparo por evaporação, por gotejamento e por cocção de 33,20, 1,36 e 35,20%, respectivamente. Concluiu-se que a carne assada apresenta valor nutricional mais elevado que a carne in natura, para os teores de gordura e proteína, pelo fato da carne in natura apresentar maior valor de umidade em relação à assada, ocasionando assim a concentração de gordura e de proteína na carne assada. O preparo da carne ocasionou perdas por cocção de 35,20%, por gotejamento e evaporação.

Características qualitativas de produtos elaborados com carne de frango pálida e normal

Foram elaborados hambúrgueres e filés empanados com peitos de frango pálidos e normais e foram realizadas as seguintes análises de qualidade: cor, Perda de Peso por Cozimento (PPC), cisalhamento, Encolhimento por Fritura (EF), TBA, avaliação microbiológica e sensorial para os hambúrgueres, e TBA, análise microbiológica e análise sensorial para os filés empanados. As amostras de hambúrgueres elaboradas não diferiram significativamente (p > 0,05) nos parâmetros de coloração, EF, PPC e análise microbiológica e sensorial. Para análise de força de cisalhamento, houve diferença significativa (p < 0,05) entre os hambúrgueres no período de 7, 60 e 120 dias, sendo que os hambúrgueres elaborados com carne pálida (1,92; 1,31 e 1,46, respectivamente) apresentaram as menores médias quando comparados com os de carne normal (2,34; 1,85 e 1,73, respectivamente). Na análise de TBA, as amostras elaboradas com carne pálida também tiveram os maiores resultados com 90 a 180 dias de estocagem (5,28; 7,78; 8,89; 5,02) quando comparadas às de carne normal (2,62; 7,05; 8,08; 3,89). Para os filés empanados, não foram encontradas diferenças significativas (p > 0,05) entre a elaboração com carne de coloração normal e pálida para os parâmetros avaliados. Estes resultados demonstram que a carne pálida pode ser utilizada para a elaboração de produtos industrializados sem causar prejuízos em sua qualidade.

Effect of genotype, finishing system, and sex on physiochemical characteristics of goat meat

Foram utilizados 78 cabritos de ambos os sexos e de cinco genótipos: raça Alpina, ½ Boer + ½ Alpina, ¾ Boer + ¼ Alpina, ½ Anglo-nubiana + ½ Alpina e tricross (½ Anglo-nubiana + ¼ Boer + ¼ Alpina), com peso médio inicial de 14,1 ± 2,5 kg. Objetivou-se avaliar os efeitos do genótipo, do sistema de terminação e do sexo sobre as características físico-químicas da carne. Os sistemas de terminação foram constituídos: ST1 - cabrito + mãe em pasto e ST2 - cabrito desmamado confinado. Os cabritos do ST1 foram mantidos em piquetes formados com Panicum maximum cv. Tanzânia e os do ST2 receberam dieta completa com 16% PB e 73% NDT. Os valores de pH, a* (teor de vermelho), Perda de Peso ao Cozimento (PPC) e porcentagem de Extrato Etéreo (EE) foram influenciados pelo genótipo. Os teores de vermelho (a*) e L* (luminosidade), PPC e porcentagens de umidade, proteína, EE e cinzas foram influenciados pelo sistema de terminação. O músculo longissimus dorsidos animais ½ BA apresentou as melhores características físico-químicas. Se a preferência do consumidor for por uma carne mais macia e com maior teor de gordura, as fêmeas são mais indicadas.

Qualidade da carne de cordeiros castrados e não-castrados confinados sob dois fotoperíodos

Objetivou-se avaliar a qualidade da carne por meio da determinação da composição centesimal e das características físicas da paleta e do lombo de 20 cordeiros mestiços Ideal, não-castrados (NC) e castrados (C), submetidos a fotoperíodos curto, de 12 horas (FC), e longo, de 18 horas (FL). Os animais foram divididos ao acaso em esquema fatorial 2 x 2 (condição sexual x fotoperíodo), em quatro tratamentos (NC em FC; C em FC; NC em FL; e C em FL), com cinco repetições, sendo terminados em confinamento individual até que atingissem 37 kg de PV. A qualidade da carne foi determinada em amostras da paleta e do músculo Longissimus lumborum (LL). Os mais baixos teores de umidade e os mais altos de EE, tanto na paleta como no lombo, foram determinados na carne dos animais castrados. O fotoperíodo longo influenciou significativamente os teores de EE e proteína total do músculo LL. A capacidade de retenção de água foi afetada pelo FL, no qual foram encontrados percentuais mais baixos. Não houve efeito do fotoperíodo nem da condição sexual sobre a capacidade de absorção de água e a perda de peso por cozimento do músculo LL. Os valores de força de cisalhamento (FoCi) na carne de cordeiros NC e dos submetidos ao FL foram superiores aos da carne dos animais castrados ou expostos ao FC.

Avaliação da maturação nuclear in vitro de oócitos de gatas domésticas (Felis catus) pré-púberes e púberes

O objetivo do trabalho foi avaliar a taxa de maturação nuclear in vitro de oócitos provenientes de gatas doméstica púbere e pré-púbere. Foram utilizadas 15 fêmeas felinas, 10 púberes e 5 pré-púberes; sendo os oócitos obtidos por aspiração quantificados e classificados. Os oócitos classificados como excelentes e regulares foram reunidos em grupos de 10, em meio de cultura, recobertos em óleo mineral em Placas de Petri siliconizadas e descartáveis. Após permanência em estufa, a 38°C e 5% de CO2 por 48 horas, os oócitos foram submetidos a duas lavagens com solução de hialuronidase a 0,4%, fixados em metanol/acido acético e corados com orceína acética. A avaliação da configuração cromossômica de oócitos maturados in vitro resultou em 44,68% das células em metáfase II no grupo das fêmeas púberes e 25,32% no grupo das doadoras pré-púberes, indicando que a puberdade influencia a capacidade dos oócitos se desenvolverem in vitro.

Direct and transdentinal antibacterial activity of chlorhexidine

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Influence of human dentine on the antibacterial activity of self-etching adhesive systems against cariogenic bacteria

Objectives: The incorporation of antibacterial agents into adhesive systems has been proposed to eliminate residual bacteria from dentine. This study used the agar diffusion method to evaluate the antibacterial activity of Clearfil Protect Bond (CPB), Clearfil SE Bond (CSEB), Clearfil Tri-S Bond (C3SB) and Xeno-III (XIII) self-etching adhesive systems, with or without light-activation, against cariogenic bacteria, and to assess the influence of human dentine on the antibacterial activity of these materials.Methods: An aliquot of 10 mu l per material (and individual components) were pipetted onto paper and dentine discs distributed in Petri dishes containing bacterial culture in BHI agar. Positive control was 0.2% chlorhexidine digluconate (CHX).Results: After incubation, the adhesive components of CPB and CSEB, liquid A of XIII and C3SB did not present antibacterial activity when applied to paper discs. The non-light-activated CPB primer + adhesive promoted the greatest inhibition of Streptococcus mutans (p < 0.05), whereas with light-activation, there was no significant difference between primer + adhesive and primer alone. For Lactobacillus acidophilus, CPB primer presented the greatest antibacterial activity in both light-activation conditions (p < 0.05). Regarding the dentine discs, only CHX promoted an inhibitory effect, though less intense than on paper discs (p < 0.05). CHX presented greater antibacterial activity against S. mutans than against L. acidophilus (p < 0.05).Conclusions: Light-activation significantly reduced the antibacterial activity of the self-etching adhesive systems; MDPB incorporation contributed to the effect of adhesive systems against cariogenic bacteria; the components eluted from the adhesive systems were not capable to diffuse through 400 mu m-thick dentine disc to exert their antibacterial activity against cariogenic bacteria. (C) 2008 Elsevier Ltd. All rights reserved.

Effect of low-level laser irradiation on odontoblast-like cells

Low-level laser therapy (LLLT), also referred to as therapeutic laser, has been recommended for a wide array of clinical procedures, among which the treatment of dentinal hypersensitivity. However, the mechanism that guides this process remains unknown. Therefore, the objective of this study was to evaluate in vitro the effects of LLL irradiation on cell metabolism (MTT assay), alkaline phosphatase (ALP) expression and total protein synthesis. The expression of genes that encode for collagen type-1 (Col-1) and fibronectin (FN) was analyzed by RT-PCR. For such purposes, oclontoblast-like cell line (MDPC-23) was previously cultured in Petri dishes (15000 cells/cm(2)) and submitted to stress conditions during 12 h. Thereafter, 6 applications with a monochromatic near infrared radiation (GaAlAs) set at predetermined parameters were performed at 12-h intervals. Non-irradiated cells served as a control group. Neither the MTT values nor the total protein levels of the irradiated group differed significantly from those of the control group (Mann-Whitney test; p > 0.05). on the other hand, the irradiated cells showed a decrease in ALP activity (Mann-Whitney test; p < 0.05). RT-PCR results demonstrated a trend to a specific reduction in gene expression after cell irradiation, though not significant statistically (Mann-Whitney test; p > 0.05). It may be concluded that, under the tested conditions, the LLLT parameters used in the present study did not influence cell metabolism, but reduced slightly the expression of some specific proteins.

Mechanical and biological characterization of resin-modified glass-ionomer cement containing doxycycline hyclate

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

Comparison of the occlusal vertical dimension after processing complete dentures made with lingualized balanced occlusion and conventional balanced occlusion

Statement of problem. An increase in occlusal vertical dimension (OVD) may occur after processing complete dentures. Although many factors that generate this change are known, no information is available in the dental literature regarding the effect that the occlusal scheme may have on the change in OVD.Purpose. This in vitro study compared the increase in OVD, after processing, between complete dentures with teeth arranged in lingualized balanced occlusion and conventional balanced occlusion.Material and methods. Thirty sets of complete dentures were evaluated as follows: 15 sets of complete dentures were arranged in conventional balanced occlusion (control) and 15 sets of complete dentures were arranged in lingualized balanced occlusion. All dentures were compression molded with a long polymerization cycle. The occlusal vertical dimension was measured with a micrometer (mm) before and after processing each set of dentures. Data were analyzed using an independent t test (alpha=.05).Results. The mean increase in the OVD, after processing, was 0.87 +/- 0.21 mm for the control group and 0.90 +/- 0.27 mm for the experimental group. There was no significant difference between the groups.Conclusion. After processing, dentures set in lingualized balanced occlusion showed an increase in OVD similar to those set in conventional balanced occlusion.

Er : YAG laser: Antimicrobial effects in the root canals of dogs' teeth with pulp necrosis and chronic periapical lesions

Objective: Our goal in this study was to evaluate the antimicrobial effect of Er:YAG laser applied after biomechanical preparation of the root canals of dog's teeth with apical periodontitis. Background Data: Various in vitro studies have reported effective bacterial reduction in infected root canals using Er:YAG laser. However, there is no in vivo research to support these results. Methods: Forty root canals of dogs' premolar teeth with pulp necrosis and chronic periapical lesions were used. An initial microbiological sample was taken, and after biomechanical preparation was carried out, a second microbiological sample was taken. The teeth were divided into two groups: Group I-biomechanical preparation was taken of root canals without Er:YAG laser application; Group II-biomechanical preparation was taken of root canals with Er:YAG laser application using 140-mj input, 63-mJ output/15 Hz. After coronal sealing, the root canals were left empty for 7 days at which time a third microbiological sample was taken. The collected material was removed from the root canal with a #40 K file and placed in transport media. It was serially diluted and seeded on culture dishes selective for anaerobes, aerobes, and total streptococci. Colony-forming units per milliliter (CFU/mL) were counted. Results: Groups I and II showed an increase of CFU/mL for all microorganisms 7 days after treatment, being statistically significant for anaerobes in Group I and for anaerobes and total streptococci in Group II. When comparing CFU/mL of Groups I and II, there was a statistically significant increase after 7 d for total streptococci in Group II. Conclusion: Er:YAG laser applied after biomechanical preparation did not reduce microorganisms in the root canal system.

Maximum inhibitory dilution of mouthwashes containing chlorhexidine and polyhexamethylene biguanide against salivary Staphylococcus aureus

Objective: The aim of the present study was to determine the in vitro maximum inhibitory dilution (MID) of two chlorhexidine-based oral mouthwashes (CHX): Noplak (R), Periogard (R), and one polyhexamethylene biguanide-based mouthwash (PHMB): Sanifill Premium (R) against 28 field Staphylococcus aureus strains using the agar dilution method. Materials and Methods: For each product, decimal dilutions ranging from 1/10 to 1/655,360 were prepared in distilled water and added to Mueller Hinton Agar culture medium. After homogenization, the culture medium was poured onto Petri dishes. Strains were inoculated using a Steers multipoint inoculator and dishes were incubated at 37 degrees C for 24hours. For reading, MID was considered as the maximum dilution of the mouthwash still capable of inhibiting microbial growth. Results: Sanifill Premium (R) inhibited the growth of all strains at 1/40 dilution and of 1 strain at 1/80 dilution. Noplak (R) inhibited the growth of 23 strains at 1/640 dilution and of all 28 strains at 1/320 dilution. Periogard (R) showed inhibited growth of 7 strains at 1/640 dilution and of all 28 strains at 1/320 dilution. Data were submitted to Kruskal-Wallis statistical test, showing significant differences between the mouthwashes evaluated (p<0.05). No significant difference was found between Noplak (R) and Periogard (R) (p>0.05). Sanifill Premium (R) was the least effective (p<0.05). Conclusion: It was concluded that CHX-based mouthwashes present better antimicrobial activity against S. Aureus than the PHMB-based mouthwash.

Determination of the maximum inhibitory dilution of cetylpyridinium chloride-based mouthwashes against Staphylococcus aureus: an in vitro study

The aim of this in vitro study was to determine the maximum inhibitory dilution (MID) of four cetylpyridinium chloride (CPC)based mouthwashes: CPC+Propolis, CPC+Malva, CPC+Eucaliptol+Jua+Roma+Propolis (Natural Honey (R)) and CPC (Cepacol (R)), against 28 Staphylococcus aureus field strains, using the agar dilution method. Decimal dilutions ranging from 1/10 to 1/655,360 were prepared and added to Mueller Hinton Agar. Strains were inoculated using Steers multipoint inoculator. The inocula were seeded onto the surface of the culture medium in Petri dishes containing different dilutions of the mouthwashes. The dishes were incubated at 37 degrees C for 24 h. For readings, the MID was considered as the maximum dilution of mouthwash still capable of inhibiting microbial growth. The obtained data showed that CPC+Propolis had antimicrobial activity against 27 strains at 1/320 dilution and against all 28 strains at 1/160 dilution, CPC+Malva inhibited the growth of all 28 strains at 1/320 dilution, CPC+Eucaliptol+Jua+Roma+Propolis inhibited the growth of 2 strains at 1/640 dilution and all 28 strains at 1/320 dilution, and Cepacol (R) showed antimicrobial activity against 3 strains at 1/320 dilution and against all 28 strains at 1/160 dilution. Data were submitted to Kruskal-Wallis test, showing that the MID of Cepacol (R) was lower than that determined for the other products (p<0.05). In conclusion, CPC-mouthwashes showed antimicrobial activity against S. aureus and the addition of other substances to CPC improved its antimicrobial effect.