Potencialidades da utilização de taninos na conservação de forragens e nutrição de ruminantes-revisão

This review present a discussion abouth the tannins. The tannins are compounds that have the ability to bind other macromolecules, reducing their availability to animal metabolism. This characteristic can be benefic or deleterious, depending on the tannin concentration degree in the plant and its structure. Positive effects are mainly related with a better use of the dietary protein and an increased efficiency of microbial protein synthesis in the rumen. The use of tannins to reduce ruminal methane emission has been subject of current researches, firmly indicating a decrease of ruminal methanogenesis. However, many of these studies, carried out to evaluate the effects of tannins on forage fermentation and animal metabolism, are based on legume plants, so their results can not be surpassed to studies concerning tanniniferous grasses. By improving the characterization of the profile and reactivity of tannins in tanniniferous forages, such as some sorghum hybrids, as well as conducting experiments to demonstrate the effects of tannins on animal metabolism and performance, the real potential of forages with tannin will be enlightened.

Distribuição, tamanho populacional, hábitat e conservação do bicudinho-do-brejo Stymphalornis acutirostris Bornschein, Reinert e Teixeira, 1995 (Thamnophilidae)

The Marsh Antwren (Stymphalornis acutirostris) is restricted to the lowlands between Antonina Bay, in the coastal plain of the state of Paraná, and Itapocu river, in the northern coastal plain of the state of Santa Catarina (from 0 to c. 5 m a.s.l.). It doesn't occur continuously in this region, being found in eight populations that span over an total area of about 6,060 ha (= area of occupancy; 4,856.67 in Paraná and c. 1,200 in Santa Catarina). Nine habitat types used by the Marsh Antwren were defined, based on vegetation physiognomy, localization, dominancy of botanical species, dominant life-form and history of the region. Five of these are herbaceous (marshes), while four have an upper arboreal stratum and an herbaceous lower stratum with marsh plants. According to the classification criteria of the Brazilian vegetation proposed by the Radambrasil Project, they were classified as Pioneering Formation of Fluvial Influence, Pioneering Formation of Fluvial-marine Influence, and/or Pioneering Formation of Lacustrine Influence. They occur as patches or narrow strips ranging from 0.001 to 203.0 ha in the state of Paraná. They are found mainly in the interior of bays, in the lower courses of rivers that drain into bays, in alluvial plains, and between sand dunes in the coastal plain. Characteristic herbaceous species are cattail (Typha domingensis), bulrush (Scirpus californicus), Crinum salsum, Panicum sp. cf. P. mertensii, saw grass (Cladium mariscus) and Fuirena spp. Hibiscus pernambucensis is the characteristic bush species, and Calophyllum brasiliense, Tabebuia cassinoides, Annona glabra and Laguncularia racemosa are the characteristic arboreal species. The Marsh Antwren lives in herbaceous vegetation, but also uses bushes and branches of small tress. It has low flight capacity and a single flight of more than 25 m was never recorded. Territories of 0.25 ha were estimated in one kind of habitat (tidal marsh) (= 8 individuals per hectare) and of 3.2 ha in another one (saw grass marsh) (= 0.62 individual per hectare). The global population estimate is of about 17,700 mature individuals (13,700 in Paraná and 4,000 in Santa Catarina). The species is really under threat of extinction, mainly because of it's restricted geographical distribution and habitat loss by human activities and biological contamination caused by invasion of exotic grasses (Urochloa arrecta and Brachiaria mutica).

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

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.

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.

La industria del cuero y de la carne: tecnologías limpias y su relocalización debido a restricciones ambientales: el caso de Chile

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Restauração florestal visando à conservação de recursos hídricos por meio da combinação linear ponderada

This study evaluated using of Multicriteria Evaluation in a GIS, specifically by Weighted Linear Combination Method for generation of map of priority areas for forest restoration in the initial part of River Pardo Basin, SP, in order to water resources conservation. Aiming to define criteria and restrictions it was used Participatory Techniques, and the following factors had been selected: proximity of the hydrographic network, proximity of forest cover, slope and erodibility of soil. To calculate the weight to each factor it was used the decision-making process, known as Analytic Hierarchy Analysis, this method consists of a paired comparison of factors to determine the relative importance of each. According to Weighted Linear Combination, the very high priority areas have a more limited spatial distribution, with an apparent concentration around the water bodies, outlining a buffer to the river system. The proximity factor of the hydrographic network, and enables the connection forestry, contributed, along with the factor of proximity to forest cover, so there would be the definition of most of the areas with the highest priority in the basin, which concentrate the largest areas of forest and native riparian areas along the hydrographic.

Empresas transnacionales en la industria de alimentos: el caso argentino: cereales y carne

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El problema de la carne en América Latina = The meat problem in Latin America

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Situación actual, problemas y perspectivas del comercio de la carne bovina en los países de la ALALC

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Inclusão de grãos de girassol na ração de cordeiros sobre as características quantitativas da carcaça e qualitativas da carne

This study aimed to evaluate the carcass quantitative characteristics, tissue composition of carcass cuts and meat quality of lambs receiving sunflower seeds in the diet. Twenty-one lambs 7/8 Ile de France 1/8 Ideal, not castrated, with initial body weight of 17 kg were housed in individual pens and distributed in three diets (0,7.5 and 15% of sunflower seeds inclusion) in a completely randomized design in 3 x 2 factorial arrangement (three diets and two carcass cuts). At the end of the experimental period, the animals were slaughtered; weights and hot and cold carcass yields and commercial and biological carcass dressing were collected. The carcasses were split lengthways and left half carcass divided into six anatomical parts. The leg and loin were removed for evaluation of tissue composition, meat color, water holding capacity, cooking losses and shearing force. Difference was detected in the commercial carcass yield; with higher value (46.82% of total weight) for carcasses of lambs fed without sunflower seeds when compared with carcass yield (44.11%) of lambs fed with 15% of sunflower seed inclusion. The proportion of muscle and total fat, as muscle:fat ratio were affected (P<0.05) by feeding, with higher quantity of muscle (63.15%) and less fat (16.63%) in the leg and loin cuts of lambs fed without sunflower seeds. In the leg was observed higher proportions of muscle (67.27%), muscle:bone ratio (4.08) and muscle:fat ratio (4.92) when compared with the loin cut. The water retention capacity and shearing force of Longissimus lumborum muscle showed better results when compared with Semimembranosus muscle. The inclusion of sunflower seeds in the diet of feedlot lambs increased the fat deposition in carcass cuts, however did not affect the other parameters of meat quality.

Salga e dassalga de peixes: aspectos químicos, físicos e efeito antioxidante do extrato aquoso de manjericão (Ocimum basilicum)

Pós-graduação em Aquicultura - FCAV

Desenvolvimento de produto tipo “snack” a base de carne mecanicamente separada de tilápia do Nilo

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)