Comparação de sistemas de avaliação de dietas para bovinos no modelo de produção intensiva de carne. Confinamento de tourinhos jovens

Thirty 3/4 Canchim + 1/4 Nelore young bulls with 417 kg of body weight and 15 months of age, were confined during 84 days. The animals were fed with diets composed with corn silage, corn grain, cottonseed meal, soybean meal, whole soybean and mineral mix, adjusted in agreement with the recommendations of the Metabolizable Protein System (MP), Cornell Net Carbohydrate and Protein System (CNCPS) and Intestine Digestible Protein System (PDI), for predicted body weight gain of 1.3 kg/head/day. The daily body weight gain did not differ among treatments CNCPS, MP and PDI, with 1.51; 1.48; and 1.13 kg/head, respectively. The economic analysis revealed net profit of R$116.25; R$148.30; and R$108.51/head for CNCPS, MP and PDI systems, respectively. The diets adjusted by CNCPS and MP systems provided superior animal performance than that expected, while the diet adjusted by PDI system did not allow the predicted body weight gain.

Caracterização textural e estrutural de V 2O 5/TiO 2 obtidos via sol-gel: Comparação entre secagem convencional e supercrítica

This work describes a modified sol-gel method for the preparation of V 2O 5/TiO 2 catalysts. The samples have been characterized by N 2 adsorption at 77K, x-ray diffractometry (XRD) and Fourier Transform Infrared (FT-IR). The surface area increases with the vanadia loading from 24 m 2 g -1, for pure TiO 2, to 87 m 2 g -1 for 9wt.% of V 2O 5. The rutile form is predominant for pure TiO 2 but became enriched with anatase phase when vanadia loading is increased. No crystalline V 2O 5 phase was observed in the catalysts diffractograms. Two species of surface vanadium observed by FT-IR spectroscopy a monomeric vanadyl and polymeric vanadates, the vanadyl/vanadate ratio remains practically constant.

Contribution of oxygen related defects to the electronic transport in SnO2 sol-gel films

SnO2 deposited by sol-gel is a polycrystalline film with small grain size. Oxygen present at a less grain boundary traps electrons and then the depletion layer around the potential barrier of the grain boundary becomes wider, comparable to the grain size. We have modeled the conductivity taking into account the trapped charge at the depletion layer of the grain boundary and other scattering mechanisms such as ionized impurity and polar optical. Experimental data of photoconductivity of SnO2 sol-gel films are simulated considering the dominant scattering at grain boundary and crystallite bulk. The fraction of trapped charge at the grain boundary depends on temperature and wavelength of irradiating light, being as high as 50% for illumination in the range 500-600 nm for SnO2-2%Nb as grown sample annealed in air to 550°C. This fraction can be quite reduced depending on exposure to light and annealing under different oxygen partial pressure conditions.

Sol-Gel Erbium-Doped Silica-Hafnia Planar and Channel Waveguides

Erbium activated SiO2 -HfO2 planar waveguides, doped with Er3+ concentrations ranging from 0.01 to 4 mol%, were prepared by sol-gel method. The films were deposited on v-SiO2 and silica-on-silicon substrates using dip-coating technique. The waveguides show high densification degree, effective intermingling of the two film components, and uniform surface morphology. The waveguide deposited on silica-on-silicon substrates shows one single propagation mode at 1.5μm, with a confinement coefficient of 0.81 and an attenuation coefficient of 0.8 dB/cm at 632.8nm. Emission in the C-telecommunication band was observed at room temperature for all the samples upon continuouswave excitation at 980 nm or 514.5 nm. The shape of the emission band corresponding to the 4I13/2 → 4I15/2 transition is found to be almost independent both on erbium content and excitation wavelength, with a FWHM between 44 and 48 nm. The 4I13/2 level decay curves presented a single-exponential profile, with a lifetime ranging between 1.1 - 6.6 ms, depending on the erbium concentration. Infrared to visible upconversion luminescence upon continuous-wave excitation at 980 nm was observed for all the samples. Channel waveguide in rib configuration was obtained by etching the active film in order to have a well confined mode at 1.5 μm.

Temporal evolution of sulfated zirconia sol-gel during dip coating: Analysis of mass drainage with time-varying refractive index

The formation of sulfated zirconia films from a sol-gel derived aqueous suspension is subjected to double-optical monitoring during batch dip coating. Interpretation of interferometric patterns, previously obscured by a variable refractive index, is now made possible by addition of its direct measurement by a polarimetric technique in real time. Significant sensitivity of the resulting physical thickness and refractive index curves (uncertainties of ±7 nm and ±0.005, respectively) to temporal film evolution is shown under different withdrawal speeds. As a first contribution to quantitative understanding of temporal film formation with varying nanostructure during dip coating, detailed analysis is directed to the stage of the process dominated by mass drainage, whose simple modeling with temporal t-1/2 dependence is verified experimentally. © 2006 Elsevier B.V. All rights reserved.

Cor, capacidade de retenção de água e maciez da carne de cordeiro maturada e injetada com cloreto de cálcio

Biceps femoris, Longissimus and Triceps brachii muscles from Morada Nova lambs were submitted to ageing and calcium chloride injection. Colour, water holding capacity and tenderness were studied. Lambs were slaughtered weighting 25kg.. The muscles presented differences in colour (lightness-L*, redness-a* and yellowness- b*) 24 hours after rigor mortis instalation. Ageing intensified redness of the meats. Calcium chloride did not modify the colour of Longissimus and Triceps brachii, however, Biceps femoris became more redness after receiving calcium chloride. In relation to water holding capacity, ageing affected meats from Triceps brachii. However, it did not affect Biceps femoris and Longissimus. The calcium chloride didn't modify the water holding capacity of the muscles. Ageing influenced tenderness of Biceps femoris and Longissimus.

Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do nilo e armazenadas sob refrigeração

Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3°C. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated for up to 40 days. The addition of MF to sausages increased TBARS values and decreases TVB- N, L*, a* and b* values. Acceptability of color attribute decreased with increasing MF; best flavor, texture and overall acceptability scores were registered for sausages containing 40 and 60% MF; best odor was registered for 100% MF. Pathogenic microorganisms were not detected, but decrease in pH and proliferation of aerobic psychrotrophic bacteria which, however, did not compromise sensory evaluation of sausages were registered throughout storage. Sausages prepared with MF from tilapia filleting waste have a shelf-life of 40 days when stored at 0±0.3°C, and the maximum recommended MF inclusion to maintain good sensory quality is 60%.

Avaliação do efeito do tempo de desossa sobre a qualidade da carne de peito de matrizes pesadas de descarte

The aim of this study was to evaluate the effect of deboning time on broiler breeder hen meat for in natura consumption. Eighty samples of breast fillets with bone (Pectoralis major muscle) were collected and divided into four groups of 20 samples each; each group represented a different post-mortem deboning time: 0 (immediately after cooling), 4, 8 and 12h post-mortem. At 24h post-mortem, all samples were evaluated for the following parameters: pH, color (L*, a* and b*), cooking loss, water retention capacity, shear force, myofibrillar fragmentation index and fiber diameter. Color (L*, a* and b*), cooking loss, water retention capacity and shear force were significantly different (p ≥ 0.05) among the evaluated deboning times. The shear force value of breast fillets deboned at 0h post-mortem (8.478) was significantly different (p ≥ 0.05) from those deboned at 4, 8 and 12h post-mortem (5.154; 5.375 and 4.819, respectively). Therefore, an increase in the tenderness of breast fillets was observed, when deboning was performed at least 4h post-mortem.

Efeito das condições pré-abate sobre a qualidade da carne de suínos pesados

The objective of this study was to evaluate pig fasting time at the farm (FT= 9, 12, 15 or 18 hours) and pig position into the pig lorry compartment on pork quality through liquid drip loss (DLL), pH1 evaluated at 45 minutes post slaughter and pHu evaluated 24 hours post slaughter. One hundred ninety two females, weighing 133±11 kg, from two farms were used. Pig locations were evaluated on truck compartment considering front, middle and rear (TCL) position and top or botton decks (LUD). The following effects were considered in the statistical model: block (BL= farm), FT, TCL, LUD and the interaction between BL and FT. The FT affected significantly the pH1 of Longissimus dorsi (LD) muscle, and pHu of Semispinalis capitis (SC), Longissimus dorsi (LD) and Semimembranosus (SM) muscles. Fasting time at farm equal or shorter than 12 hours resulted in carcasses with lower pHu values at LD and SM muscles and fasting time above 15 hours resulted in higher pHu on SC. There were no observed effect (p>0.05) of the evaluated sources of variation on DLL. TCL affected pH1 of SC, LD and SM muscles, and pHu of LD and SM muscles. Pigs located in middle or rear position in the lorry had no difference in pH1 of the evaluated muscles. But pigs located in the middle position of the lorry had greater values of pHu on LD and SM. It is stated that pigs fasting time at farm need to be close to 15 hours in aim of obtain higher frequency of pHu values in the normal range (5.55

Modifications induced by acetylacetone in properties of sol-gel derived Y3Al5O12:Tb3+ - I: Structural and morphological organizations

Acetylacetone has been used as a chemical modifier for the synthesis of undoped and Tb3+-doped Y3Al5O12 powders. A systematic investigation concerning its influence on the structural and morphological properties of amorphous and crystallized samples has been carried out. These properties have been comparatively studied by means of X-ray diffraction, infrared spectroscopy, SEM, XAS and SAXS. 27Al NMR and EPR experiments have been performed to complete the study. The combined results have evidenced that acetylacetone promotes organic groups departure during calcination, entailing a better structural organization at lower temperatures compared with unmodified powders. Structuration has been proven to occur at short-scale range until a 600°C heating treatment before being extended by coalescence at higher temperatures. Finally, the presence of acac ligands on the alkoxides leads to a monomer-cluster aggregation process, and thus to a more open network. © 2010 The Royal Society of Chemistry.

Optical and transport properties of rare-earth trivalent ions located at different sites in sol-gel SnO2

Photoluminescence and photo-excited conductivity data as well as structural analysis are presented for sol-gel SnO2 thin films doped with rare earth ions Eu3+ and Er3+, deposited by sol-gel-dip-coating technique. Photoluminescence spectra are obtained under excitation with various types of monochromatic light sources, such as Kr+, Ar+ and Nd:YAG lasers, besides a Xe lamp plus a selective monochromator with UV grating. The luminescence fine structure is rather different depending on the location of the rare-earth doping, at lattice symmetric sites or segregated at the asymmetric grain boundary layer sites. The decay of photo-excited conductivity also shows different trapping rate depending on the rare-earth concentration. For Er-doped films, above the saturation limit, the evaluated capture energy is higher than for films with concentration below the limit, in good agreement with the different behaviour obtained from luminescence data. For Eu-doped films, the difference in the capture energy is not so evident in these materials with nanoscocopic crystallites, even though the luminescence spectra are rather distinct. It seems that grain boundary scattering plays a major role in Eu-doped SnO2 films. Structural evaluation helps to interpret the electro-optical data. © 2010 IOP Publishing Ltd.

Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio: Sensory characteristics of lamb meat ageing and injected with calcium chloride

Sensory characteristics of Morada Nova lambs meat (muscles Biceps femoris, Longissimus and Triceps brachii) submitted to effects of ageing and injection of calcium chloride were studied. The lambs were slaughtered at 25 kg of body weight. After rigor mortis, muscles were removed and submitted to treatments. The variance analysis indicated that ageing and calcium chloride didn't influence the attributes flavor (6.71) and tenderness (7.13) of meats from Biceps femoris. The interaction among the factors wasn't significant for tenderness, however it was significant for flavor. Ageing didn't affect colour (7.08), flavor (7.42), tenderness (7.83) and global impression (7.58) of meats from Longissimus without calcium chloride, and meats with calcium chloride also didn't affect. Ageing and calcium chloride factor didn't influence the attributes flavor and tenderness of meats from Triceps brachii. The interaction among the factors wasn't significant for attributes flavor and tenderness. The sensory quality of Morada Nova lambs meat, was shown similar with relationship to evaluated attributes when it was submitted to ageing and injection with calcium chloride.

Utilização de componentes principais para analisar o comportamento do cafeeiro a pleno sol e sombreado

The aim of this work is to describe the behavior of coffee (Coffea arabica L.) grown for nine years under organic management systems in full sun and shaded by banana trees (Musa sp.) and Erythrina verna Vell., in Valença, RJ. We performed a joint evaluation of vegetative characteristics, nutritional content and yield, with the aid of a principal component analysis. Twelve treatments were arranged in a randomized block design with four replications in a split plot. The plots evaluated farming systems in full sun and shade, and the subplots consisted of the following varieties of coffee: Tupi IAC 1669-33, MG 6851, IAC 3282 Icatu, Catucaí 2SL, Obatã IAC 1669-20; lineage IAC IAC 144. After five years we assessed the following variables, height, stem and canopy diameter, leaf area, number of branches, number of nodes per branch, number of leaves present, the distance between nodes, the percentage of green,ripe and dried fruit, number of dead plants, number of plants with death of the apical bud, coffee yield, and foliar concentrations of N, P, K, Ca and Mg. A multivariate analysis efficiently discriminates the variables in full sun and shaded cropping systems. Shading increases the percentage of green fruit, leaf area, height, diameter, distance between nodes, number of leaves on the branches, number of branches and leaf N content, but does not reduce the level of productivity when the shade is adequate.

Parâmetros qualitativos da carne de cordeiros submetidos aos modelos de produção orgânico e convencional

This work aimed to evaluate qualitative parameters of meat, sensorial analysis, ivermecin residue and heavy metals from 48 Ile de France lambs submitted to organic and conventional production models which were slaughtered at 32 kg of body weight. Lamb meat from organic model had larger yellowness w to compawithto conventional mo to 45 minutes after the slaught anbut L * and a* parameters were not affeced;, however, not eady the color of lamb meat 24 hours after the slaugter, not influenced by treatments. There was not effect of treatments in pH and temperatureat 45 minutes and 24 hours after the slaughter, in water holding capacity and in shear force, while the cooking losses were influenced by treatments. In the meat of lambs submitted to organic model, the subjective tenderness and the global acceptance were lower when compared to convencional model. Treatments didn't influence arsenic, cadmium and lead meat tenor. Inexistence of ivermectin was verified in meat from organic and conventional production models.