Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.

Abstract Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

Abstract: The objective of this study was to evaluate the quality of milk and cheese and sensory analysis of cheese from goats that received a diet with different levels of sorghum silage in the diet. Twenty Anglonubian dairy goats were used, with an average age of 2 years, average live weight of 43.7 kg, distributed in a completely randomized design, with five replications. Moisture (P=0.001), total solids (P=0.001), fat (p=0.001), TDE (P=0.006) and protein (P=0.003) of goat cheese showed a significant difference due to the inclusion of silage from goat cheese. sorghum in the diet. The sensory attributes soft appearance (P<.0001), look (P<.0001), salty taste (P<.0001) and smooth texture (P=0.0430) showed a significant difference depending on the level of sorghum silage added to the diet. of goats. In the PC analysis, it is observed that three main components were needed to represent the variation of 64.84% of the data. PC 1 determined 29% of the data variation and was represented by the attributes with the highest averages: attractive aroma (5.87) and global acceptability (7.74). The inclusion of up to 45% of sorghum silage in the diet of goats increased milk and cheese fat, which favored high scores for the attributes of softness and global acceptance.

Abstract This work aims to evaluate, at different stages, the productive performance, carcass quality, and intestinal biometry of European quails (Coturnix coturnix Coturnix), consuming diets with increasing levels of seaweed bran (Sargassum sp). A total of 240 European quail chicks (Coturnix coturnix Coturnix) were distributed in a completely randomized design, with four levels of bran inclusion (0.0, 2.5, 5.0, and 7.5%), 6 replications with 10 birds in each experimental plot. In the period from 1 to 21 days, the feed intake of the control group was higher, with lower water consumption. In the period from 22 to 42 days, feed and water consumption increased with the inclusion of seaweed, but with a reduction in weight gain. In the total period, water consumption was higher at the level of 2.5 and 7.5%, with lower consumption in the control group, with a small reduction in slaughter and carcass weight with the inclusion of bran. There was no difference (P > 0.05) in carcass quality and intestinal biometry. We recommended the inclusion of up to 7.5% of sargassum meal in the diet of European quails at all stages, without compromising its productive performance, carcass quality, and intestinal biometry.

Abstract The objective of this study was to evaluate the productive performance, egg quality and the morphometry of the organs of Japanese quails (Cotournix cotournix japônica) when kept in comfort and under thermal stress. 192 nine-week-old quail were used, distributed in a completely randomized design at two temperatures (T1 = 24 °C and T2 = 32 °C), with 12 replicates of eight birds each, with an experimental period of 63 days, divided into three 21-day periods. Feed intake (g fowl-1 day-1), water consumption (mL fowl-1 day-1), egg production (%), egg weight (g), egg mass (g fowl- 1 day-1) and feed conversion (kg kg-1 and kg dozen-1). Laying quails after their production cycle are marketed as beef animals. It is observed that the average final live weight was reduced (P = 0.0362) by 27.58 g in birds kept at a temperature of 32 oC, which can compromise its commercial value. The feed intake of the birds was reduced (P = 0.0051) by 14.75% with an increase in ambient temperature. Birds kept at a temperature of 32 oC for 12 h daily showed a reduction in feed intake, final weight, yolk, and gizzard weight, but without affecting egg production, weight and mass.

Abstract The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such as obesity and hypertension. In this sense, lipid reformulation processes aimed at replacing animal fat with other sources that are considered healthier, such as vegetable oils, appear as an innovative option for the production of meat products. However, it is necessary to develop technological strategies so that these oils can be added without causing undesirable technological and sensory effects to the final product. Thus, this study aimed to review the main aspects of the use of vegetable oils to replace animal fat in emulsified meat products. In general, existing research demonstrates excellent prospects for this new approach to redesign.

Abstract The objective of this research was to evaluate the physicochemical quality of milk and cheese from goats-fed diets containing different concentrations of flaxseed oil in replacement of corn. Eight multiparous Saanen goats weighing 51.0 ± 8.0 kg and 67.0 ± 18.0 days of lactation were used. According to the concentrations of linseed oil inclusion in the diet, the goats were randomly distributed in a latin square (4 x 4), according to the concentrations of linseed oil inclusion in the diet (0, 1, 2, and 3%). Milk samples from each animal were collected twice a day, at regular times, during the three days of data collection in each period, for subsequent physicochemical and fatty acid profile analysis employing gas chromatography. The non-fat solids (P = 0.0302) and density (P = 0.0327) variables sgnificantly affected linseed oil in the goats' feed. Regressive effects (linear and quadratic) were not observed for other variables studied, except for lactose and density. Thus, 20 fatty acids have been identified in goat milk, which gives us an essential source of information about animal diet and milk quality concerning human health benefits. Furthermore, there were changes in the lipid profile of milk, decreasing saturated fatty acids and increasing unsaturated fatty acids, resulting in health-promoting effects.

Abstract The objective of this research was to evaluate the production, milk quality, consumption and financial analysis of milk from goats consuming diets with different levels of double-distilled glycerin. Twelve multiparous Saanen goats, weighing 40 ± 6 kg and 30 ± 5 days of lactation, kept in a confinement system for 60 days were used. The goats were randomly distributed in a Latin square (4 x 4), according to the levels of double-distilled glycerin. The ingredients used were tifton hay, ground corn grain, soybean meal, vitamin/mineral supplement, urea, and double-distilled glycerin levels (0, 6, 12 and 18%) to replace corn in the diets. The milk fat of goats fed with double-distilled glycerin in the diet showed a decreasing linear regressive effect (P = 0.001). Dry matter intake showed a quadratic regressive effect (P = 0.033). Evaluating the total cost of each diet, it was observed that the level containing 0% glycerin was the diet with the lowest cost per kilogram. The use of double-distilled glycerin in the feeding of dairy goats can be recommended up to the level of 18% of corn replacement without harming milk production, however, it is necessary to verify the economic viability, considering that there will be losses in the quality of the milk produced.

Abstract This research study aimed to evaluate the influence of sexual maturity on meat quality parameters in chickens raised in a free-range system. The fully randomized design (FRD) used a (2x2) factorial scheme, with two sexes (male and female) and two categories of sexual maturity (immature and mature). Ninety birds (45 females and 45 males) belonging to the Label Rouge (Pescoço Pelado) strain were slaughtered at five different ages (70, 90, 120, 150, and 180 days). The physicochemical parameters, centesimal composition and shelf life of the meat were assessed. In both breast and leg cuts, sexual maturity promoted an increase in shear force and affected the meat color by increasing its redness (a*). Moisture was higher in leg meat after sexual maturity. In both breast and leg cuts, ether extract was higher in sexually mature females. Sexual maturity also caused a decrease in tenderness and shorter shelf life of the meat.

Abstract The objective of this study was to evaluate the effects of replacing corn by double-distilled glycerin, a co-product of the biodiesel industry, on goat curd cheese in terms of physical-chemical, microbiological and sensory aspects. Twelve multiparas Saanen goats weighing 47.07 ± 2.41 kg and at 90 ± 5 days of lactation. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The fat had a significant effect (P < 0.05) with inclusion of glycerin in the diet. The physicochemical characteristics of the cheese were influenced (P < 0.05) by feeding up to 15% of glycerin. Regarding sensory attributes, only firmness was influenced (P < 0.05) by the inclusion of glycerin in the diet of dairy goats. Bidistilled glycerin, when inserted in the diet of dairy goats at a level of 15%, causes a reduction in the lipid content of milk and cheese, consequently affecting the cheese yield, and the parameter of firmness in the sensory of the evaluated cheeses.

RESUMO Objetivo: Comparar o conhecimento de enfermeiros sobre o pé diabético antes e após intervenção educativa. Método: Estudo quase experimental, do tipo antes e depois, realizado com 53 enfermeiros, de março a junho de 2016, no município de Campina Grande, Paraíba. Foi utilizada a Metodologia da Problematização para o desenvolvimento da intervenção educativa. O conhecimento foi investigado por meio de um instrumento delineado pelas pesquisadoras. Para análise dos dados antes e após intervenção, realizaram-se os testes de McNemar e de Wilcoxon. Resultados: O conhecimento dos enfermeiros sobre pé diabético mostrou-se deficiente, com média de acertos no pré-teste de 23,8 (DP±12,8) e após 41,9 (DP±9,2), com diferença estatisticamente significativo (p<0,01). Conclusão: Verificou-se aumento significativo do conhecimento após a intervenção, destacando-se os itens relacionados à avaliação da perda de sensibilidade protetora plantar, fundamentais à prevenção do pé diabético.

ABSTRACT Objective: To compare the knowledge of the nurses about the diabetic foot before and after the educational intervention. Method: Quasi-experimental study, before-and-after type, carried out with 53 nurses, from March to June 2016, in the municipality of Campina Grande, Paraíba. The Questioning Methodology was used to develop the educational intervention. Knowledge was investigated using an instrument designed by the researchers. For data analysis before and after the intervention, the McNemar and Wilcoxon tests were performed. Results: The knowledge of the nurses about the diabetic foot turned out to be deficient, with a mean of correct answers in the pre-test of 23.8 (SD±12.8) and after 41.9 (SD±9,2), with a statistically significant difference (p<0.01). Conclusion: It was verified a significant increase in the knowledge after the intervention, highlighting the items related to evaluate the loss of plantar protective sensitivity, essential for the prevention of diabetic foot.

RESUMEN Objetivo: Comparar los conocimientos de las enfermeras sobre el pie diabético antes y después de la intervención educativa. Método: Estudio cuasi experimental, tipo antes y después, realizado con 53 enfermeros, de marzo a junio de 2016, en el municipio de Campina Grande, Paraíba. Se utilizó la Metodología del Cuestionamiento para desarrollar la intervención educativa. El conocimiento fue investigado mediante un instrumento diseñado por los investigadores. Para el análisis de datos antes y después de la intervención, se realizaron las pruebas de McNemar y Wilcoxon. Resultados: El conocimiento de las enfermeras sobre el pie diabético resultó ser deficiente, con un promedio de aciertos en el pre-test de 23,8 (DE±12,8) y posterior a 41,9 (DE±9,2), con diferencia estadísticamente significativa (p<0,01). Conclusión: Hubo un aumento significativo en el conocimiento luego de la intervención, destacando las pruebas para evaluar la pérdida de sensibilidad protectora del pie, fundamentales para la prevención del pie diabético.

ABSTRACT The objective of this work was to use biometric measurements to predict carcass characteristics of lambs of the Morada Nova breed. We used 48 lambs with mean initial body weight (BW) of 15.0±0.04 kg and slaughter body weight (SBW) of 26.37±2.43 kg. The animals were weighed weekly and underwent a period of adaptation of 15 days before slaughter. The biometric measurements were obtained the day before slaughter, comprising body length, withers height, rump height, thigh length, breast width, rump width, thigh perimeter, rump perimeter, thorax perimeter, leg length, and body condition score. Additional measurements included slaughter BW and empty BW (EBW). The data recorded at slaughter comprised the weights of the viscera, carcass, and internal fat and offal. The in vivo measurements of body length were present in most of the equations for predicting the SBW, EBW, hot carcass weight (HCW), and cold carcass weight (CCW). The SBW and EBW presented a variation of approximately 9%. The variables that evaluated the carcass, HCW, and CCW demonstrated less data variation than SBW and EBW, which was probably because these measurements were obtained following evisceration and skinning, thus removing factors of more significant variation in vivo . The prediction models found in the present study varied with an R² of 0.49-0.93, indicating high levels of variation. In sum, biometric measurements can be used to predict the carcass characteristics of Morada Nova lambs with different body conditions.

ABSTRACT The objective of this study was to evaluate the effect of guava agroindustrial waste (GAW) on ruminal parameters (pH, N-NH3, and microbial protein), volatile fatty acid (VFA), and morphometry of the rumen and intestine of sheep. A total of forty Santa Inês sheep (120 days old and 21.3±2.62 kg) were used. The animals were fed diets with 0, 7.5, 15, 22.5, and 30% inclusion of GAW. The pH, ammonia nitrogen, microbial protein, and VFA were evaluated in the ruminal fluid, alongside the morphometric characteristics of the rumen and intestine. The inclusion of GAW linearly increased fasting and postprandial pH, N-NH3 only showed a quadratic effect for fasting animal, whereas MP presented a quadratic effect for pre- and post-prandial animals. There was a quadratic effect for papilla width, with a maximum value of 393.33 μm at the level of 34.43% GAW in the diet. The papilla absorption area showed a linear effect, in which increasing levels of GAW in the diet had a smaller area of papillae absorption. The inclusion of GAW in the diet of Santa Inês sheep favored pH neutrality, reduced N-NH3 and ruminal MP concentrations, decreased the thickness of the rumen muscular layer, and increased the intestinal mucosa, favoring greater absorption of nutrients.

ABSTRACT Obcjetive: impaired tactile sensory perception is a complication of diabetes mellitus which predates the neuropathy and can be identified by the nurse. It should involve neurological examination of the feet, evaluation of the sensitivity (tactile, pain-thermal and vibratory) and tendinous reflexes. Evaluators should be able to implement the evaluations. For this, training is necessary. Purpose: to establish the degree of interevaluator agreement in the assessment of altered tactile sensory perception in patients with diabetes mellitus. Methods: a cross-sectional study was carried out with three evaluators to obtain agreement on the assessment of the feet of patients with diabetes at a referral outpatient clinic in Campina Grande, Paraíba, Brazil. A total of 60 lower limbs (feet) of 30 patients were evaluated from the protective, thermal, vibration, pain and Achilles reflex. For the evaluation of inter-rater agreement, the Kappa coefficient was used and the level of significance was adopted with p <0.05. Results: most patients were female, with a mean age of 59.3 years old, diagnosis time of 12.6 years. Overall agreement was observed, with a variation in Kappa coefficient between 0.814 and 0.902 among the gold-standard evaluators. The index obtained indicate near perfect agreement. Conclusion: the evaluators were considered fit to perform the neurological evaluation of the feet of patients with diabetes mellitus after a training period. Inter-rater agreement is critical for clinical research, as it favors the fit between assessments in different techniques for collecting clinical information.

RESUMEN Introducción: la percepción táctil alterada es una complicación de la diabetes mellitus que antecede a la neuropatía y puede ser identificada por el enfermero. Debe incluir la prueba neurológica de los pies, evaluación de sensibilidad (táctil, dolorosa térmica y vibratoria) y de reflejos de los tendones. Los evaluadores deben estar aptos para implementar las evaluaciones y, para ello, deben capacitarse. Objetivo: establecer el grado de interevaluadores en la prueba de percepción sensorial táctil alterada en pacientes con diabetes mellitus. Método: estudio transversal con tres evaluadores para obtener la concordancia en la evaluación de los pies de pacientes con diabetes en atención ambulatoria de referencia de Campina Grande, Paraiba, Brasil. Se evaluaron 60 miembros inferiores (pies) de 30 pacientes con las pruebas de sensibilidad protectora, térmica, vibratoria, dolorosa y el reflejo del tendón de Aquiles. Se utilizó el coeficiente de Kappa y se adoptó un nivel de significancia con valor p < 0,05 para evaluar la concordancia interevaluadores. Resultados: la mayoría de los pacientes era de sexo femenino, edad promedio 59,9 años, tiempo de diagnóstico 12, 6 años. Se observó concordancia general, con variación en el coeficiente Kappa entre 0,814 y 0,902 entre los evaluadores con estándar de oro. Los índices obtenidos indican concordancias casi perfectas. Conclusión: después de su capacitación, los evaluadores fueron considerados aptos para realizar la evaluación neurológica de los pies de pacientes con diabetes mellitus. La concordancia interevaluadores es fundamental para la investigación clínica pues permite ajustar evaluaciones en distintas técnicas para la recogida de información clínica.

RESUMO Introdução: a percepção sensorial tátil alterada é uma complicação do diabetes mellitus que antecede a neuropatia e que pode ser identificada pelo enfermeiro. Deve envolver exame neurológico dos pés, avaliação da sensibilidade (tátil, dolorosa-térmica e vibratória) e de reflexos tendíneos. Os avaliadores devem estar aptos a implementar as avaliações. Para isso, treinamento é necessário. Objetivo: estabelecer o grau de concordância interavaliadores na avaliação da percepção sensorial tátil alterada em pacientes com diabetes mellitus. Métodos: estudo transversal realizado com três avaliadores para obter a concordância na avaliação dos pés de pacientes com diabetes atendidos em um ambulatório de referência de Campina Grande, Paraíba, Brasil. Foram avaliados 60 membros inferiores (pés) de 30 pacientes, a partir dos testes de sensibilidade protetora, térmica, vibratória, dolorosa e o reflexo aquileu. Para a avaliação da concordância interavaliadores, foi utilizado o coeficiente de Kappa e adotado o nível de significância com o valor p < 0,05. Resultados: a maioria dos pacientes era do sexo feminino, com idade média de 59,3 anos, tempo de diagnóstico de 12,6 anos. Observou-se concordância geral, havendo variação no coeficiente de Kappa entre 0,814 e 0,902 entre os avaliadores com o padrão-ouro. Os índices obtidos indicam concordâncias quase perfeitas. Conclusão: os avaliadores foram julgados aptos a realizar a avaliação neurológica dos pés de pacientes com diabetes mellitus após período de capacitação. A concordância interavaliadores é fundamental para pesquisas clínicas, uma vez que favorece o ajuste entre as avaliações em diferentes técnicas para a coleta de informações clínicas.