Transcriptomic analysis of genes involved in the lipid metabolism of the Alentejano pig

The Alentejano pig is an autochthonous breed scarcely selected, that due to its high trend for fat deposition present poorer meat yields than modern commercial breeds. However, its higher contents of intramuscular fat (IMF) increase pork sensory attributes and consumers’ acceptability. Animal cells can obtain fatty acids (FA) from three distinct pathways: diet ingested fats, lipolysis of stored lipids in cells and through de novo synthesis. Betaine has been used as a dietary supplement in pig nutrition to reduce fat deposition and increase lean muscle mass with inconsistent results so far. This study compares the expression of genes involved in lipid metabolism from pigs consuming a control diet, and the control diet supplemented with betaine (WB). The expression of two genes involved in lipogenesis and lipolysis were evaluated in L. lumborum and B. femoris: ACC, which mediates the carboxylation of acetyl CoA into malonyl CoA concluding the first step of de novo synthesis, and MCPT1 which is responsible for the transport of acyl groups into the mitochondria for the start of β-oxidation.

Repensar=Reutilizar. o abandono como oportunidade. Fábrica Robinson: o instante na construção de um tempo provisório

Esta investigação procura mostrar/problematizar programas que questionem a reutilização de lugares, através de uma proposta de projeto provisório de arquitetura, no panorama do Património Industrial, num processo de revitalização. O intuito é procurar modelos/ações que possam responder às transformações, partindo do problema do abandono, dos espaços pós-industriais. O objetivo principal consiste em criar um processo de aproximação à problemática da reutilização cujo processo de elaboração de projeto encontra nas suas formas de produção e operação um discurso que faz a síntese entre prática artística, posição curatorial e arquitetura, na elaboração de um programa para um lugar revitalizando-o. O objeto deste estudo faz parte de uma investigação de pesquisa por projeto e encontra lugar no conjunto arquitetónico da Fábrica Robinson, em Portalegre, cuja apropriação inicial de parte do Convento de S. Francisco dá hoje lugar ao Espaço Robinson. O reconhecimento deste conjunto, como lugar de encontro entre um passado recente e um futuro pendente, marcou a proposta projetual. Proposta de projeto temporário cujo conceito estabelece a viabilidade de apropriação como forma de atuação provisória, subjacente ao ato de reutilizar, criando novos programas de ocupação, promovendo novas ideias e definições de património e assim devolvendo o significado às estruturas industriais vazias. O que preservar e como conservar pode demarcar a importância de salvaguarda deste património e a previsão da sua transmissão para o futuro, fixada pela ideia de preservação. A Fábrica Robinson e a revitalização urbana deste espaço configura, hoje, uma nova oportunidade para estes conjuntos arquitetónicos, e a importância da sua salvaguarda, na valorização do Património Industrial. O trabalho pretende demonstrar a ordem de relação entre programa e lugar no debate interdisciplinar e a hipótese de concretização projetual que preencha um vazio temporalmente suspenso; ABSTRACT: Rethinking = Reuse: The abandonment as opportunity Robinson Factory: The instant in the construction of a provisory time This research aims to show architectural programs that question the reuse of places in the context of industrial heritage, through an architectural design, in a revitalization process. The aim is to look to models / actions that, starting with the abandonment problem, may answer to the post-industrial spaces transformations. The main goal is to create an approximation process to the problem of reuse, whose project design process finds in its production and operations forms a symbiosis between artistic practice, curatioral approach and architecture, in the development of a program to revitalize a place. The object of this study is part of a research project / research by design concerning the architectural complex Fábrica Robinson located in Portalegre, whose original appropriation of part of Convento de S. Francisco is today occupied by Espaço Robinson. The acknowledgment of this complex as a space placed in-between a recent past and a pending future marked the design proposed. A temporary design proposal whose concept establishes the validity of the temporary action, underlying to the act of reuse, creating new occupation programs, promoting new ideas and heritage definitions and thus given back meaning to the empry industrial structures. What to preserve and how to save may mark the importance of safeguarding this heritage and the prediction of its transmission to the future, set by the idea of preservation. The Fábrica Robinson and the urban regeneration of this area sets itself as a new opportunity to safeguard these architectural ensembles and enhance the value of the industrial heritage. This study intend to show the relationship between the program and a vacant place, through a temporary proposal, supported by the interdisciplinary debate and the hypothesis of design implementation that completes a void temporarily suspended.

Survey of demographic and phenotypic data of local pig breeds of Treasure Project

Local genetic resources represent an important reservoir of biodiversity in the animal sector. Sustainable use of these resources can be an important source of income for farmers taking advantage of the peculiar characteristics of their products. The different European local pig breeds have a different level of knowledge of their characteristics both at demographic and phenotypic level. This information, however, is fundamental to the management of the breeds and represent one of the first steps in a project for the enhancement of production. This paper reports the results of a survey on the demographic and phenotypic characterization of the 20 European local pig breeds involved in the TREASURE* project. The first part of the survey shows, for all populations involved, the available demographic parameters, the structure of the breed (i.e. number of males, females and replacements), the main morphological features, the reproductive information as well as some additional information collected at herd-level (i.e. temperament, holding, mating practices). A second module reports the results related to the origins and development of the breeds, to market characteristics and the presence and distribution of niche products. The survey concludes with a module related to the specific characteristics of each breed and the management of the same in relation to food and the environment. The survey is the starting point of the genetic and productive characterization of the breeds involved that are future actions of the TREASURE project.

ADDITION OF VINEGAR TO EXTEND THE SHELF-LIFE OF CABEÇA DE XARA

Cabeça de xara is a ready-to-eat meat product, whose production is very characteristic in Alentejo, a particular region of Portugal. It is a galantine usually moulded into parallelepiped shape made with various meats obtained from the Alentejano pig breed reared in the same region, namely deboned pork heads, tongue and connective tissue to which a number of condiments like salt, parsley, wine and pepper, are added. This work intended to test the feasibility of adding vinegar in order to increase the shelf-life of cabeça de xara, by reducing the contaminating microbiota responsible for spoilage, as well as controlling the pathogen Listeria monocytogenes. Three independent batches were produced and proximate composition, pH, aw, microbiological parameters and biogenic amines content evaluated. A sensory analysis was also performed throughout the storage period. No significant differences between control and vinegar samples was found regarding the proximate composition of cabeça de xara. As expected, pH is lower in the vinegar samples, however no differences in aw were observed between the two treatments. L. monocytogenes was present from the first month on only in one batch in the control treatment. However, it is inhibited by the addition of vinegar until the third month of storage, where L. monocytogenes is present but below the limit established in the 2073/2005 regulation. The presence of vinegar significantly decreased the content in biogenic amines, particularly cadaverine, putrescine and tyramine, throughout the storage period. Concerning sensory evaluation, no vinegar taste was reported by the panellists in a depreciating way.

Effect of autochthonous starter cultures in the production of "Paio", a traditional Portuguese dry- cured sausage

Traditional dry-cured sausages are highly appreciated in Mediterranean countries. The aim of the present study was to evaluate the effect of different starter cultures in the sausages Alentejano pig meat was used to prepare drycured sausages in a local factory. Staphylococcus xylosus, Lactobacillus sakei and a yeast strain were inoculated at a concentration of 106 cfu/g meat batter both in separate and in mixed culture. Three independent batches with two replicates per treatment were produced. Samples were collected throughout the ripening process. pH and aw were determined according to the ISO standards. Microbiological counts of total mesophiles, total psycrotrophs, anaerobes, coagulase-negative staphylococci (CNS), lactic acid bacteria (LAB), enterobacteria, yeasts and moulds and Listeria monocytogenes were done according to the respective ISO standards, as well as detection of Salmonella spp. Biogenic amines quantification was performed by HPLC as described by Roseiro et al. (1). The treatment with L. sakei alone was the most effective in reducing the contamination level both with Salmonella spp. and L. monocytogenes, however this effect seems to be lost in the mixed cultures. The presence of the yeast strain seems to increase the levels of phenylethylamine and histamine. The contents in cadaverine, putrescine and tyramine were generally lower in the inoculated sausages. Regarding tyramine, the treatments with L. sakei showed significantly lower values. No significant differences between treatments were observed for both spermine and spermidine.

EFFECT OF SALT REDUCTION ON THE SAFETY AND STABILITY OF TRADITIONAL BLOOD DRY-CURED SAUSAGES

Health issues such as cardiovascular disease are often due to dietary habits. Thus, meat industry needs to reduce salt in their products. However, production of low-salt content dry-cured not affected. The current study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines content, fatty acids profile, texture profile analyses and sensory panel evaluations were considered. Differences due to salt reduction were noticeable in a faint increase in water activity, which slightly favoured microbial growth, with the highest yeasts numbers found in 6% salt sausages. Total biogenic amines content ranged from 224.72 to 1302.81 mg kg-1 dry matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine significant differences were observed due to salt content. However, texture profile analysis revealed that low-salt products showed lower resilience and cohesiveness, even though no textural changes were observed by the panellists. Nevertheless, low-salt sausages were clearly preferred. Still, taking the safety of these traditional meat products into account, the results obtained for pH, aw and biogenic amines, have shown that a reduction in salt content should be accompanied by complementary safety measures, such as the use of starter cultures to minimise microbiological and chemical risks.