Foi avaliada a bioconcentração de cádmio e chumbo pelo caranguejo fluvial Trichodactylus fluviatilis. Trinta animais foram expostos a 200 µg L-1 de cádmio e chumbo por 7, 14 e 21 dias. Após dissecação e digestão nitro-perclórica, os metais foram determinados nas brânquias, hepatopâncreas e músculo por espectrometria de emissão óptica com plasma acoplado indutivamente. O chumbo foi detectado apenas nas brânquias, sem diferenças significativas entre diferentes períodos de exposição. O cádmio foi encontrado em todos os tecidos após exposição. Diferenças significativas entre as concentrações de cádmio em animais expostos por diferentes períodos sugerem um processo de acumulação, com concentração estabilizada após 14 dias. Usando um procedimento de extração em fase sólida com Saccharomyces cerevisae e com o objetivo de avaliar a transferência e estocagem de cádmio nos tecidos, foi realizado o fracionamento de cádmio na forma livre (ou lábil) e cádmio-proteína (possivelmente metalotioneína) (Cd-P) em animais expostos a 200 µg L-1 de cádmio por 21 dias. A determinação de cádmio livre e Cd-P nos tecidos mostrou que nas brânquias o metal foi encontrado principalmente na forma livre, enquanto que no hepatopâncreas o metal foi encontrado principalmente ligado à proteína. Pode-se inferir que, absorvido através das brânquias, o cádmio foi transferido e estocado no hepatopâncreas dos animais.

The bioconcentration of cadmium and lead by the freshwater crab Trichodactylusfluviatilis was evaluated. Thirty animals were exposed to 200 µg L-1 of cadmium and lead for 7, 14 and 21 days. Both metals were determined in gills, hepatopancreas and muscle after dissection and digestion by inductively coupled plasma optical emission spectrometry. Lead was detected only in gills, but without significant difference among different exposure periods. Cadmium was found in all tissues after exposure. Significant differences among cadmium concentrations in animals exposed for different periods suggest an accumulation process, with concentration stabilized after 14 days. Fractionation of free (or labile) cadmium and cadmium protein (possibly metallothionein) (Cd-P) in gills and hepatopancreas were carried out to assess the cadmium transference and storage in the tissues using a solid phase extraction procedure with Saccharomycescerevisae. Fractionation of free (or labile) cadmium and cadmium protein (possibly metallothionein) (Cd-P) in animals exposed to 200 µg L-1 for 21 days in gills and hepatopancreas were carried to assess the cadmium transference and storage in the tissues using a solid phase extraction procedure with Saccharomycescerevisae. In gills, cadmium was found mainly in the free form, while in hepatopancreas the metal was found mainly bound to the protein (Cd-P). It may be inferred that, absorbed through gills, cadmium was transferred and stored in the hepatopancreas.

The objective of this study was to evaluate the effects of different additives on broiler performance and meat quality. A total of 1620 one-day-old male Cobb broilers were distributed by a completely randomized experimental design into 5 treatments: positive control - zinc bacitracin (PC); negative control - without additives (NC); probiotic 1 - 10.000 g/ton (PR-I); probiotic 2 - 500 g/ton (PR-II); and probiotic 3 - 50 g/ton (PR-III). The PC treatment promoted better weight gain (WG) than PR-II (1-28 days) and PR-III (1-14; 1-28 days), better feed conversion (1-40 days period), and the highest WG among all treatments (p<0.05). The performance of broilers fed probiotics was not different than those in the negative control group in any rearing phase, but there were performance differences among probiotic-treated birds. Hot and cold carcass yields and breast pH were not influenced by the different additives as compared to the negative control treatment. The only observed differences were in breast color (a*) and carcass yield between PR-III and the negative control group. Probiotics increased water holding capacity (except for PR-II) (p<0.05). The treatment with antibiotic promoted the highest WG. Meat quality suffered little influence from the different additives.