Características morfológicas dos músculos e qualitativas da carne de cordeiros suplementados e terminados em diferentes índices de área foliar residual

Pós-graduação em Zootecnia - FCAV

Efeitos da suplementação com Faseolamina (Phaseolus vulgaris) e do treinamento concorrente na composição corporal de mulheres pós menopausa

Pós-graduação em Fisioterapia - FCT

Influência da suplementação de vitamina D na remodelação ventricular após o infarto do miocárdio

Pós-graduação em Fisiopatologia em Clínica Médica - FMB

Efeitos da suplementação de taurina sobre tecido adiposo de ratos obesos treinados

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Efeitos do treino concorrente e suplementação com taurina sobre composição corporal e perfil lipídico em mulheres pós menopausa

Pós-graduação em Ciências da Motricidade - IBRC

Inflamação, homeostase do ferro e suplementação nutricional na cirurgia de derivação gástrica em Y de Roux em mulheres obesas

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

Efeito da densidade nutricional da dieta e suplementação com cromo nas concentrações séricas de glicose, insulina e ácidos graxos não esterificados em vacas de leite lactantes

Pós-graduação em Zootecnia - FMVZ

Desenvolvimento, avaliação físico-química e biológica de hidrolisado proteico de resíduos agroindustriais para surubim

Pós-graduação em Aquicultura - FCAV

A influência do Lobby do etanol na definição da política agrícola e energética dos Estados Unidos (2002-2011)

Pós-graduação em Relações Internacionais (UNESP - UNICAMP - PUC-SP) - FFC

Metabolismo oxidativo e cardíaco de equinos submetidos a exercício de baixa intensidade antes e após suplementação com antioxidante

The present study aimed to evaluate cardiac and lipoperoxidation markers in horses subjected to low intensity and long duration (TLD) exercise test, before and after vitamin E supplementation. For this purpose, 10 horses were used, subjecting them to the first TLD with a workload based on individual maximal oxygen uptake (VO2max). Then, horses received vitamin E (dl-alpha-tocopherol) during 59 days at a daily oral dose of 1,000IU, and thereafter they performed a second TLD with the same protocol as the first. Blood samples were collected to determine plasma malondialdehyde (MDA) as an index of lipoperoxidation, serum cardiac troponin I (cTnI) and creatine kinase MB isoenzyme (CK-MB) as cardiac markers. As a result of the exercise, there was no significant increase in MDA or cTnI, but serum CK-MB increased suggesting myocardial stress. The supplementation was able to minimize reactive oxygen species production, as evidenced by lower concentrations of MDA at all times evaluated, but it didn't cause protective effect on the myocardium. It was concluded that the low intensity and long duration exercise promoted light myocardial stress in horses and vitamin E supplementation reduced lipoperoxidation.

Suplementação da dieta de novilhos de três grupos genéticos em pastagem de Brachiaria brizantha cv. Marandu

This trial was carried out to study the effects of supplementation level on performance of steers from different genetic groups (Nellore x Red Angus (NR), Nellore (NL) and Holstein crossbred (MH), and three experimental periods. The performance data for first period were analyzed according to randomized block (RB) design, with 3 treatments ((NR, NL and MH)) and 3 blocks. In second period, the RB design used with 3 x 3 factorial design, and 3 blocks. Factor A determined the group (NL and MH) and factor B the supplementation levels (0.2, 0.6 and 1% LW). In third period, the data were evaluated according to completely randomized design, with 2 x 3 factorial design. Factor A determined the group and factor B, three levels of supplementation. In the first, higher weight gain (p < 0.05) was observed for NR (0.79 kg day-1) compared to MH and NL (0.73 and 0.61 kg day-1). The concentrate intake varied for N. NR showed higher (p < 0.05) WG (0.91 kg day-1) compared to NL (0.75 kg day-1) and MH (0.76 kg day-1). The levels of supplements influenced (p < 0.05) WG (0.68, 0.81 and 0.92 referring to levels of 0.2, 0.6 and 1.0% LW). In third period, MH presented greater WG < 0.05) (0.895 kg day-1). No difference was verified on animals with 0.8 and 1.2% LW, with WG of 0.92 and 0.82 kg day-1.

Efeito da suplementação de vitamina D no desenvolvimento de lesões pré-neoplásicas quimicamente induzidas em ratos Wistar macho

Pós-graduação em Biologia Geral e Aplicada - IBB

Caracterização molecular da microbiota e morfologia intestinal da tilápia-do-Nilo (Oreochromis niloticus) após suplementação dietética com mananoligossacarídeo (MOS)

Pós-graduação em Microbiologia Agropecuária - FCAV

Transição energética em direção à energia renovável: revisitando a questão da política industrial como instrumento de desenvolvimento tecnológico

Pós-graduação em Ciências Sociais - FFC

Análise microbiológica e físico-química de material proteico comestível derivado do processamento da gordura oriunda do abate de bovinos

Background: The use of all by-products of bovine slaughter is of high economic importance for the industries of products of animal origin. Among these products, fat has an important role, once fat rendering may generate several different products, such as protein material that may be used in the manufacture of meat products. However, in spite of the importance that the use of all by-products has for the economic balance of the industry, there are no reports on their use in Brazil, or studies that supply data on microbiological and physical-chemical local standards for this protein. Thus, the objective of this study was to evaluate microbiological and physical-chemical characteristics of protein material obtained from fat rendering, as well as to provide support for companies to use fat rendering to generate protein material, adding value to industrialized meat products.Materials, Methods & Results: The experimental production of edible protein obtained of fat rendering was conducted in slaughterhouse with supervision of the Brazilian Ministry of Agriculture, Livestock and Food Supply. Protein material was obtained in a continuous, humid heat system at high temperatures. Fat scraps containing protein were ground and cooked at high temperature (85 degrees C), and placed in a three phase decanter centrifuge. After centrifugation, protein material was ground again and packed. Samples were collected from 15 batches of protein material, and the following microbiological analyses were carried out: counts of aerobic mesophilic and psychrotrophic microorganisms, coliforms at 35 degrees C, Escherichia coli, sulfite-reducing Clostridium, and Staphylococcus aureus, besides presence or absence of Salmonella and Listeria monocytogens. The following physical-chemical analyses were also carried out: protein, total lipid, moisture, ash, carbohydrate, and energy content. Mean counts of mesophiles, psychrotrophs, and coliforms at 35 degrees C were 4.17; 3.69 and 1.87 (log CFU/g), respectively. Levels of protein, total lipids, moisture, ashes and carbohydrates were 27.50; 7.83; 63.88%; 0.24%; and 0.55%, respectively, and energy content was 182.63 kcal/100g.Discussion: Results of microbiological analyses demonstrated that, although low, the final product showed to be contaminated. Contamination that occurred during the second grinding procedure may be an explanation for these bacterial counts. Also, the temperature used for fat fusion was not enough to eliminate thermoduric microorganisms. However, even with the presence of indicator microorganisms in the samples, none was contaminated by E. coli, sulfite-reducing Clostridium, S. aureus, Salmonella or L. monocytogenes. Physical-chemical analyses showed that the product had adequate nutritional quality. Based on these results, it was possible to conclude that protein material obtained in fat rendering showed characteristics that enable the use of this product as raw material for processed meat products. Besides, the present study was the first one to present scientific results in relation to edible by-products obtained in fat rendering, supplying important information for slaughterhouses and meat-processing plants. The study also produced relevant data on the innocuousness of the product, which may be used to guide decision-making of health inspectors.