Aspectos da biologia reprodutiva de Eretmochelys imbricata (testudines, cheloniidae) no litoral sul do Rio Grande do Norte, Brasil

Female hawksbill turtles (Eretmochelys imbricata) nesting along the southeastcoastline of Rio Grande do Norte State, Brazil (6º13'40"S, 35º03'05"W) were captured and weighed during the four months from January to April 2007, in the course of the annual egglaying season, which extended from 06 rd November 2006 to 30 rd May 2007. In all, 99 weight measurements were performed. On first contact the females exhibited an average post-oviposition weight of 79.1 kg (range 56.2-98.9 kg, SD = 10.9 kg, n = 44 females). Those individuals which were subsequently recaptured showed a mean weight loss of 1.7 kg (range 0.7-4.5 kg, SD = 1.0 kg, n = 39 sets of measurements on 20 females) in the interval between two consecutive post-ovipositions, separated by a maximum time interval of 17 days. In the cases where the female aborted the nesting process, the pre-oviposition weight was measured. The clutch weight, that is to say, the weight loss between consecutive pre-oviposition and post-oviposition measurements (separated by a maximum time interval of 3 days), was found to be 5.2 kg (range 4.3-6.0 kg, SD = 0.9 kg, n = 6 sets of measurements). This value is significantly higher (t-test, p<0.001) than the loss between two consecutive post-oviposition measurements with the same female. The mean recovery in body weight, that is to say, the average gain in weight between successive post-oviposition and pre-oviposition captures of the same individual (separated by a time interval of 12 to 17 days), was found to be 3.0 kg (range 1.9-4.3 kg, SD = 1.0 kg, n = 4 sets of measurements) Although the small sample size makes it unwise to generalise, the recovery in body weight was found to be always significantly lower (t-test, p<0.005) than the clutch weight. This fact is in agreement with the observed weight loss tendency throughout the breeding season for this species. Considering the clutch weight and the internidal recovery in body weight we found that the total weight loss of the adult hawksbill females after three to five nesting events varied from 10.4% (range 8.7-11.9%, SD = 1.6%, n = 3) to 14.1% (range 11.8-15.4%, SD = 1.3%, n = 6) in relation to their initial pre-oviposition weight. If there were no body weight recovery during the internesting interval we estimate that a female that nests three to five times in the course of the season would lose from 19% to 31% of its initial weight. We emphasise that our clutch weight estimate was performed by weighing the females and not by multiplying the number of eggs in the nest by their average unit weight. In this way, our measurements take into account the loss of liquid during the oviposition. Despite the unequivocal evidence of body weight recovery during the internidal interval, it is not clear if the cause of this process is rehydration or feeding

Termoterapia e quimioterapia de banana 'Prata-Anã' associadas à temperatura de armazenamento no controle de podridões em pós-colheita

O objetivo deste estudo foi avaliar o efeito da termoterapia (56 ºC por 6 min) e quimioterapia (propiconazole 250 ml.l-1) associado com temperatura de armazenamento (temperatura ambiente, 18 ºC e 13 ºC) no controle de podridões de bananas (Musa spp.) 'Prata-Anã' (AAB) em pós-colheita. Os tratamentos apresentaram diferenças significativas na percentagem de área lesionada por fruto, perda de peso e coloração externa da casca em todas as temperaturas de armazenamento. A quimioterapia e a combinação termoterapia e quimioterapia evitaram a manifestação de podridões nas três condições de armazenamento, enquanto a termoterapia reduziu a percentagem de área lesionada por fruto de 98% para 11% em temperatura ambiente, de 8% para 7% em 18 ºC e de 10% para 0% em 13 ºC, sendo mais eficiente sob a temperatura de 13 ºC. Frutos não tratados perderam 25%, 10% e 3% de peso e atingiram a cor 7, 5 e 1 em temperatura ambiente, 18 ºC e 13 ºC, respectivamente. Frutos tratados com termoterapia e quimioterapia perderam 24, 11 e 5% e 20, 10 e 3%, e atingiram índice médio de cor 4 e 3,5, respectivamente. O período de conservação foi estendido para 18, 24 e 45 dias em temperatura ambiente, 18 ºC e 13 ºC, respectivamente. A combinação dos métodos evitou a manifestação de podridões, reduziu a perda de peso e manteve a cor da casca e a qualidade dos frutos.

Defumação da tilápia do Nilo (Oreochromis niloticus) inteira eviscerada e filé: aspectos referentes às características organolépticas, composição centesimal e perdas ocorridas no processamento

O objetivo do experimento foi avaliar o efeito da defumação da tilápia do Nilo (Oreochromis niloticus) inteira eviscerada e filé sobre as características organolépticas (aparência, aroma, cor, sabor, textura, teor de sal e aceitação geral), a porcentagem de perda de peso (PP) e composição centesimal. Foram comparados FP1 (peixe inteiro eviscerado, 5 horas de fumaça) e FP2 (filé, 4 horas de fumaça). Os peixes foram descamados, eviscerados, para obtenção de FP1 ou filetados por uma única pessoa, para obtenção de FP2, e então submetidos à salmouragem úmida (30%) e à defumação. O rendimento médio para FP1 e FP2 foi de 63,98 e 27,11%, respectivamente. O valor médio para porcentagem de perda de peso ocorrida na defumação para o filé (31,33%) foi superior ao peixe inteiro (27,04%). A análise sensorial revelou que o peixe inteiro teve melhor aceitação quanto ao sabor e teor de sal e não diferiu do filé quanto ao aroma, cor e textura. O processo de defumação reduziu o conteúdo de umidade e proporcionou aumento nos teores de proteína bruta, lipídios e cinzas. As perdas foram maiores para o filé, que apresentou maior teor de proteína bruta e menor teor de lipídios comparado ao peixe inteiro. Verificou-se também que o sabor do filé pode ser melhorado em função de uma correção na salmouragem.

Biodistribuição do pertecnetato de sódio (Na99mTcO4) em ratos submetidos à ressecção extensa de intestino delgado

Massive resection of the small intestine results in short bowel syndrome with anti-absorptive effect and repercussions on the metabolism. Morphologic and functional evaluation may be necessary in order to control wrapped organs. Scintigraphy an examination with little invading and no biologic damage can be used. The purpose were to assess the biodistribution of sodium pertecnetate in organs of rats subjected to massive resection of the small intestine, the intestinal adaptation of the remnant intestinal mucosa and weight curve evaluation in the postoperative period. Twenty-one Wistar rats were randomly allocated into three groups (n = 7). The operated group named short bowel (SB) after anesthetized was subjected to massive resection of the small intestine; the control group (C), and sham group (SHAM). On the 30th postoperative day, 0.l mL of sodium pertechnetate was injected into the venous orbital plexus. After 30 minutes, the rats were killed with an overdose of anesthetic, and fragments of the liver, spleen, pancreas, stomach, duodenum, small intestine, thyroid, lung, heart, kidney, bladder, muscle, femur and brain were harvested. The percentage of radioactivity per gram of tissue (%ATI/g) was determined using Gama Counter WizardTM 1470, PerkinElmer to all samples. Biopsies of 3 cm remaining jejunum were removed to histological analyses. Analysis of variance (ANOVA) and the Tukey test for multiple comparisons were used, considering p<0.05 as significant. The study had the participation of some departments and laboratories, as Nucleus of Experimental Surgery, Department of Surgery, Laboratory of Radiobiology, Department of Pathology and Service of Nuclear Medicine, certifying the character of a multidisciplinary research. The results were no significant differences in %ATI/g of the sodium pertechnetate in the organs of the groups studied (p>0.05). An increase in the weight of the SB rats was observed after the second postoperative week. The jejunal mucosal thickness of the SB rats was significantly greater than that of C and sham rats (p<0.05. The biodistribution of sodium pertechnetate was not affected by massive intestinal resection in rats. An adaptive response by the intestinal mucosa probably contributed to the reversion of weight loss and the biodistribution of sodium pertechnetate was not affected by the surgery

Generalized systemic cryptococcosis in a dog after immunosuppressive corticotherapy

Um cão da raça Boxer, macho, com 2 anos e 11 meses de idade foi encaminhado ao hospital veterinário com histórico de distúrbio gastroentérico de dois meses de duração, apatia, hiporexia, emagrecimento progressivo e deficiência visual. Ataxia e vocalização foram observadas posteriormente. O animal estava sendo tratado em outra clínica veterinária com antibióticos e doses imunossupressoras de corticóides, direcionados ao controle de provável enterite alimentar. A morte ocorreu após cinco dias. As observações macro e microscópica revelaram tratar-se de criptococose sistêmica, atingindo trato digestório, olhos, SNC, rins, pâncreas e linfonodos. O presente relato enfatiza a infecção fúngica criptocócica quanto aos seus aspectos grastrointestinais iniciais a serem considerados no diagnóstico clínico, ressaltando a imunossupressão induzida pela corticoterapia.

Linfoma canino: clínica, hematologia e tratamento com o protocolo de Madison-Wisconsin

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

Effect of heat exposure on the thermoregulatory responses of selected naked neck chickens

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

Influence of egg pre-storage heating period and storage length on incubation results

This experiment aimed at evaluating the influence of different heating times of settable eggs of Cobb 500® broiler breeders before submitting them to different storage periods on egg weight loss, embryo mortality, and hatchability. A total number of 1,980 eggs were distributed in a completely randomized experimental design with a 3 x 3 factorial arrangement, comprising nine treatments with 22 replicates of 10 eggs each. The following factors were analyzed: pre-storage heating periods (0, 6, 12 hours at 36.92°C) and storage periods (4, 9, 14 days at 12.06°C). After storage, eggs were incubated under usual conditions, and were transferred to the hatcher at 442 hours of incubation. Eggs were weighed before heating, incubation, and transference to determine weight loss. Partial hatchability was determined at 480 hours, and total hatchability at 498 hours of incubation. Embryo mortality was determined in non-hatched eggs. It was concluded that heating eggs for six hour before storage improves incubation results as it decreases incubation length and late embryo mortality, therefore its use can be indicated in commercial operations. Storing eggs for 14 days and pre-heating for 14 days and pre-heating for 12 hours severely impair incubation results, and therefore are not recommended.

Corpo e saúde: reflexões sobre o quadro "Medida Certa"

The present scenario is permeated by different comprehensions about the body and health. These are the result of a historical process experienced by men in different times and social contexts through which were being built. Faced this scenario, we emphasize the media as a powerful means of information and training ideas regarding the body and health of theses. The media also as a means of mediating information we present characteristics of the social scenario where is inserted. In our research we bring reflects about the comprehensions, knowledge and practices propagated by the way the body and health under "Medida Certa" of the program Fantastico the broadcaster Globo Telecommunications, in order to identify how Physical Education, has contributed the construction of knowledge disseminated. Therefore, we focus our analysis to the table "Medida Certa" exhibited by Fantastico in the months of April, May and June of 2011.The data for analysis were collected through the videos shown live in Fantastic and the information provided in the blog that table. Thus, we had 14 videos shown live, 16 videos posted on the blog, 97 posts in blog. As technique of analysis of the datas used of content analysis of the Bardin (2011). About body obtained as analytical categories: body as operating system; biological body; fragmented body exterior to the subject; body trailer quantified to patterns; subject body. How to health we analyze the categories of health existential: health existential based in biological indices of normality; health existential associated with weight loss and aesthetic patterns; health existential associated with physical activity and nutritional control; and finally we propose a comprehension of health existential. Therefore, from the analysis of the data evidenced a predominance of comprehensions, knowledge and practices about the body and health guided the biological constituents of the body, quantification and classification in medium and normal patterns on pervasive forms of care, in the linear association among physical activity and nutritional control with health, evidenced that Physical Education has contributed to these constructions, through some of his discourses with emphasis on biological aspects. Thus, in our study we advocate an understanding of not only the body as object, but also as a subject clipped by organic, cultural, historical and social elements, a living body, feeling, desire and above all expresses itself, and health viewed as something body, interlaced through the biological, cultural, historical and emotional aspects of this body that coexist in this society

Postharvest Conservation of Mature-Green and Ripe 'Paluma' Guava Stored at Two Temperatures

This work aimed to establish the importance of maturation and ripeness stages and the use of refrigeration for the conservation of 'Paluma' guavas. Fruit picked at the mature-green and ripe stages were stored at ambient conditions (21 degrees C and 85% RH) and also at 10 degrees C (85% RH). The fruit were evaluated every 2 or 3 days for weight loss, appearance, decay, color, firmness, soluble solids, titratable acidity, ascorbic acid, total polyphenols extractable content and total antioxidant activity. The fruit stored at 21 degrees C had higher weight loss than those stored at 10 degrees C. Mature-green guavas at 21 degrees C remained in good quality for 6 days, but at 10 degrees C, the preservation period increased to 15 days. Ripe fruit were preserved for 4 days at 21 degrees C, which was extended with refrigeration to 6 days. Mature-green fruit at 21 degrees C had decay in 6 days; while at 10 degrees C decay happened in 18 days. The peel color of mature-green fruits, at 21 degrees C, showed increasing values of luminosity, indicating that its color became lighter (change from green to yellow) and at 10 degrees C it showed constant values until the end of storage. Pulp firmness of mature-green fruit declined during storage as a result of ripening. In ripe fruits such reduction occurred more slowly, since they were softer. The color of the pulp became intense red for mature fruits. Soluble solids were lower in ripe fruit at 21 degrees C, while in mature fruits at 10 degrees C, it increased. The titratable acidity increased in fruits stored at 10 degrees C. The fruits kept at 21 degrees C and the mature guavas kept at 10 degrees C showed no changes in ascorbic acid content. The ripe fruit at 10 degrees C maintained their ascorbic acid levels. Mature guavas, stored at 10 degrees C, had the longest shelf life and higher contents of soluble solids and titratable acidity, with no changes in total polyphenols extractable content and total antioxidant activity.

Degreening of 'Satsuma Okitsu' Tangerine

Fruit of 'Satsuma Okitsu' tangerine are similar to 'Ponkan', with a maturation period starting in January, and supplying the Brazilian market during the off-season. Fruits of this cultivar have to be harvested with green peel, which is not well accepted by the market. This study aimed to evaluate the degreening of 'Satsuma Okitsu' tangerine using ethephon (2-chloroethyl phosphonic acid). The fruits were harvested with stems when they reached soluble solids: acidity ratio of >7. After selection, the fruits were treated with the Imazalil fungicide (200 ml 100 L-1) for two min and after 24 hours fruits were dipped in different concentrations of ethephon (Ethrel 240): control, 250, 500 and 1000 ppm. The fruits were analyzed every 3 days during 9 days of storage at 18 +/- 2 degrees C, 85 +/- 5% RH for appearance, weight loss, rind color, soluble solids, acidity and ascorbic acid content. The experiment was conducted as a factorial in a completely randomized design. The treatment with Ethrel provided the best flavedo or rind degreening which made these fruits turn orange with greater intensity and showed good quality during 9 days at 18 degrees C, besides increase in weight loss.

Respostas pós-colheita de abacaxi 'Pérola' no tratamento com calor e armazenagem refrigerada

Este trabalho teve como objetivo avaliar o efeito de diferentes temperaturas de armazenamento e do tratamento inicial a 40 ºC, por 24 horas, na preservação de abacaxis 'Pérola'. Os abacaxis foram colhidos no estádio de maturação pintado, tratados com calor e foram mantidos sob condição de ambiente (25 ºC e 75-80% UR) ou refrigerados durante 17 dias, a 8 ºC, ou 14 ºC. Após este período, foram transferidos para condição de ambiente, 25 ºC e 75-80% UR. As avaliações foram realizadas no início (0 dia) e após 1; 5; 9; 13 ou 17 dias. Os frutos armazenados sob refrigeração foram transferidos para o ambiente e também foram avaliados aos 21, 25 ou 29 dias. O delineamento experimental utilizado foi o inteiramente casualizado, em esquema fatorial (2x3x9), tendo-se os fatores, frutos tratados com calor ou não, três temperaturas de armazenamento e 9 épocas de avaliação. Os frutos foram avaliados quanto à perda de massa fresca, coloração externa, resistência da casca e da polpa, rendimento em polpa, além da intensidade respiratória. A perda de massa fresca e a resistência da casca e da polpa foram maiores nos frutos armazenados sob condição ambiente quando comparada à perda de massa e resistência dos abacaxis armazenados sob refrigeração, com variação na coloração da casca, de verde para amarela, com a evolução do tempo. Os abacaxis mantidos sob refrigeração a 8 ºC ou 14 ºC tiveram vida útil de 29 dias, enquanto os abacaxis mantidos a 25 ºC foram descartados após 17 dias. Abacaxis tratados com calor apresentaram a maior taxa respiratória, enquanto aqueles mantidos a 8 ºC apresentaram a menor atividade respiratória, tanto sob refrigeração como em condição ambiente.

Aplicação de danos mecânicos em abacates e seus efeitos na qualidade dos frutos

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

Respostas Fisiológicas Associadas à Termotolerância em Pintos de Corte de Duas Linhagens por Exposição a Altas Temperaturas

Com o objetivo de se avaliar o comportamento fisiológico das aves, bem como, se ocorre a expressão da proteína do choque térmico (Hsp 70) no fígado e cérebro, como conseqüência da exposição ao estresse por calor, em quatro dias sucessivos (2 a 5 dias de vida), 20 pintos de corte de duas linhagens Pescoço pelado (Na/na) e Hubbard-Petersen, foram ou não estressados à temperatura de 36-37°C, durante cinco horas. Foram colhidas amostras de fígado e cérebro, ao final do período de estresse, e analisadas por Western Blotting, para determinação dos níveis de Hsp 70. Os resultados não mostraram associação entre perda de peso corporal e as demais características. Aumentos da variação de temperatura cloacal apresentaram aumentos nos níveis de Hsp70 no tecido hepático e cerebral. Concluiu-se que a concentração de Hsp70 no cérebro, apresentou-se correlacionada com a variação de temperatura cloacal, quando se usou o condicionamento ao calor em pintos de corte, embora não se possa afirmar que seria indicativo de termotolerância de aves.

Conservação pós-colheita de goiabas 'Kumagai': efeito do estádio de maturação e da temperatura de armazenamento

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)