ABSTRACT: This study was carried out to determine the combining effects of feeding up to 15 mg kg−1 ractopamine (RAC) to physically castrated (PC) pigs or those injected with an anti-GnRF vaccine (IC), on growth performance during suckling, weaning, growing and finishing phases. Out of a total of 1,160 male piglets, 50 % were surgically castrated at age 7, while 50 % underwent immunization against GnRF on the 103rd and 136th day of life. A completely randomized design, with two treatments (PC and IC), was used from the 1st until the 60th day of life. Afterwards, 792 animals, PC and IC, selected according to overall average weight (23.3 ± 0.69 kg) were allotted based on a completely randomized block design with a 2 × 4 factorial arrangement of treatments (castration categories × RAC levels) with 9 replications (11 animals) per main combination effect. IC growing pigs improved feed conversion due to lower average daily feed intake and higher average daily gain (ADG). During the finishing phase, both RAC and immunocastration increased body weight, but the effects were independent. RAC, on its own improved ADG and feed conversion. However, pigs fed 10 mg kg−1 RAC had higher blood lactate compared to those fed lower levels, suggesting that these animals were more susceptible to stress. Muscle depth was influenced only by RAC, whereas fat thickness was lower for IC. Lean meat increased and fat decreased in the shoulder and belly of IC; RAC had a positive effect on belly lean meat only. Either immunocastration or RAC inclusion (at least 5 mg kg−1) promoted muscle gain and fat reduction in pig carcass, adding value to pork.

RESUMO Os ovos são um dos alimentos que oferecem nutrientes de grande valor biológico. Entretanto, no armazenamento, alguns componentes da clara e gema podem se alterar, deteriorando a qualidade dos ovos. Assim, este trabalho objetivou avaliar semanalmente parâmetros de qualidade como unidade Haugh, perda de peso, largura/comprimento do ovo, densidade específica, dimensões da clara/gema e pH durante 9 semanas de armazenamento. Foram coletados 270 ovos de duas linhagens de poedeiras e avaliados a temperatura ambiente (20 a 35 °C no verão; 11,2 a 29,7 °C no outono) e refrigerada (0 a 5 °C no verão; -3,1 a 6,5 ºC no outono). Para as condições de armazenamento, foi realizada uma análise de desdobramento por regressão por polinômios ortogonais. Ainda, análise de componentes principais (PCA), objetivou avaliar correlações entre parâmetros de qualidade em diferentes condições de armazenamento e linhagens de poedeira. Após 9 semanas de armazenamento, os ovos refrigerados apresentaram qualidade similar àqueles armazenados a temperatura ambiente por 3 semanas. Porém, sem refrigeração, os ovos apresentaram uma degradação mais rápida da semana 1 a 5. Não foram observadas diferenças nos parâmetros de qualidade dos ovos entre as diferentes colorações de casca (linhagens de poedeiras). PCA sugere que a melhor qualidade dos ovos (primeira semana) foi associada principalmente com valores elevados de peso e densidade específica do ovo, unidade Haugh e altura do albúmen. Ovos armazenados a temperatura ambiente devem ser consumidos até duas semanas ou mantidos sob refrigeração até 8 semanas, preservando a qualidade interna desde a granja até o armazenamento no varejo.

ABSTRACT Eggs are one of nearly perfect protein foods, offering nutrients of great biological value. However, during storage, egg albumen and yolk components may alter and deteriorate egg quality. Therefore, the aim of this work was to assess egg quality during 9-week storage. Parameters such as Haugh unit, weight loss, egg width and length, specific gravity, yolk and albumen dimensions and their pH were evaluated weekly. A total of 270 eggs (n=5) collected from two different hen strains were evaluated under room (20 to 35 °C in summer; 11.2 to 29.7 °C in autumn) and refrigerated (0 to 5 °C in summer; -3.1 to 6.5 °C in autumn) temperatures. For storage time, an unfolding analysis was accomplished by regression analysis using orthogonal polynomials. As a second approach, principal component analysis (PCA) was performed in order to assess correlations among quality parameters on storage conditions and laying hen strains. By the end of the 9-week storage period, eggs kept under refrigeration presented similar quality parameters to eggs stored at room temperature for only 3 weeks. In contrast, eggs kept at room temperature presented faster degradation from week 1 to 5. No differences on egg quality parameters were noticed between white and brown shells eggs. PCA suggests that better egg quality (first week) was associated mainly with higher egg weight and its specific gravity, Haugh unit and albumen height. Eggs stored at room temperature should be consumed in 2 weeks or refrigerated until 8 weeks, preserving internal quality from farm to retail.

RESUMO Objetivou-se, neste trabalho, avaliar a variação espacial da temperatura, umidade relativa e índice de temperatura de globo negro e umidade (ITGU) em instalações de suínos na fase de crescimento e terminação, com e sem resfriador de ar evaporativo. O experimento foi conduzido em uma edificação de 60 x 9 m, contendo 32 baias de 3,20 x 4,00 m cada uma, divididos em dois setores. Os tratamentos foram sem resfriador de ar evaporativo (controle) e com resfriador de ar evaporativo sendo os dados de temperatura e umidade relativa coletados semanalmente em dois períodos (manhã e tarde) em 32 pontos de amostragem diferentes abrangendo o centro de cada baia e o perímetro exterior das instalações. As variáveis de desempenho dos animais foram: consumo de ração, conversão alimentar, peso ao sair da creche, peso ao abate, ganho de peso e ganho de peso diário. Os resultados mostraram que as variáveis analisadas apresentaram dependência espacial com temperatura mais baixa e umidade do ar mais alta no setor com resfriador evaporativo. Desta forma, o resfriamento evaporativo melhorou as condições térmicas ambientais no interior da instalação, reduzindo os valores do ITGU, os quais foram menores no setor de resfriamento adiabático. Embora o conforto térmico do ambiente com resfriamento evaporativo tenha sido melhor, os suínos não responderam a esta melhoria, em termos de desempenho.

ABSTRACT The purpose of this study was to evaluate the spatial variation of temperature, relative humidity and black globe humidity temperature (BGHT) index in growing-finishing swine facilities, with and without evaporative air cooler. The experiment was conducted in a 60 x 9 m facility containing 32 pens of 3.20 x 4.00 m each, divided into two sectors. The treatments were without evaporative air cooler (control) and with evaporative air cooler. Temperature and relative humidity data were collected weekly in two periods (morning and afternoon) at 32 different sampling points, encompassing the center of each pen and the outer perimeter of the facility. Animal performance variables were: feed intake, feed conversion, weight out of the nursery, slaughter weight, weight gain and daily weight gain. According to the results, the analyzed variables showed spatial dependence, with lower temperature and higher relative humidity in the evaporative air cooler environment. However, evaporative air cooler system provided better environment thermal conditions inside the facilities, lowering BGHT values, which were lower in the adiabatic cooling sector. Although thermal conditions were better in the air cooler environment, swine performance was not affected.

Este trabalho teve como objetivos elaborar e avaliar biscoitos tipo "cookie" formulados com diferentes concentrações de farelo de trigo ou arroz. Foram elaborados biscoitos: controle (sem farelo) e adicionados de 10, 20 e 30% de farelo de arroz, além de 15, 30 e 45% de farelo de trigo. Estes foram avaliados quanto às características físicas (massa, volume aparente, volume específico, diâmetro, espessura e fator de expansão), aceitabilidade quanto a atributos sensoriais (cor, aparência, aroma, crocância, maciez, mastigabilidade e sabor) e atitude de compra. As características físicas dos biscoitos formulados com diferentes farelos assemelharam-se às dos respectivos biscoitos controle. Quanto aos atributos sensoriais, o biscoito com 20% de farelo de arroz apresentou todos os atributos iguais ou melhores que o controle, com exceção da mastigabilidade. Os biscoitos elaborados com farelo de trigo não diferiram entre si em quatro dos sete atributos estudados, além de apresentarem melhor aparência e cor do que o controle. O biscoito com 15% de farelo de trigo foi o mais crocante. Quanto à intenção de compra, 32 a 43% e 31 a 46% dos provadores comprariam os biscoitos elaborados com farelo de trigo e farelo de arroz, respectivamente. Portanto, os farelos estudados podem ser adicionados em biscoitos (15% de farelo de trigo e até 20% de farelo de arroz) sem prejuízos às características físicas e sensoriais destes, com mercado consumidor potencial.

This work aimed at elaborating and evaluating cookies formulated with different concentrations of wheat or rice brans. The cookies were produced substituting 10, 20 and 30% of the wheat flour with rice bran or 15, 30 and 45% of the wheat flour with wheat bran, as well as standard cookies containing no bran. The cookies were evaluated in relation to their physical characteristics (weight, apparent volume, specific volume, diameter, thickness and spread factor), sensory acceptability (color, appearance, flavor, crispiness, softness, chewiness and taste), and purchase attitude. The physical characteristics of the cookies formulated with different brans were similar to the respective standard cookies. As for the sensory attributes, the 20% rice bran cookie presented all the attributes equal or better than the standard cookies, except for chewiness. The cookies elaborated with wheat bran did not differ from each other in four of the seven attributes studied, besides showing a better appearance and color than the standard cookies. The 15% wheat bran cookie was the crispiest. In relation to purchase intention, from 32 to 43% and from 31 to 46% of the panelists would buy the cookies elaborated with wheat bran and rice wheat, respectively. Therefore, the brans studied can be added to cookies (15% of wheat bran and up to 20% of rice bran) without altering their physical and sensory characteristics, with a potential consumer market.

O objetivo deste trabalho foi avaliar a disponibilização de nutrientes no farelo de arroz através de um processo de fermentação utilizando Saccharomyces cerevisiae como inóculo, bem como caracterizar os farelos não fermentado e fermentado química e nutricionalmente. Os parâmetros definidos para a fermentação foram 3% de levedura, 30% de umidade e um intervalo de 6 horas a 30 °C. A caracterização físico-química foi realizada segundo AOAC (2000), a digestibilidade in vitro e metionina disponível por método enzimático, cálcio por complexometria, açúcares redutores por espectrofotometria e micotoxinas pelo multimétodo de TANAKA (2001). Observou-se, que os açúcares redutores variaram de 3,4 a 4,8% durante 6 horas de fermentação. Comparando-se o farelo não fermentado com o fermentado, o pH diminuiu de 6,5 para 5,8, a acidez, os minerais e as fibras variaram de 2,1 a 4,7%, de 10,5 a 11,9% e de 9,4 a 9,9%, respectivamente. A digestibilidade in vitro e os teores de lipídios, proteínas e cálcio não variaram significativamente com a fermentação.

The objective of this work was to evaluate the availability of nutrients in rice bran through a solid-state fermentation process, using Saccharomyces cerevisiae as the inoculum, and to characterize the fermented and non-fermented bran physicochemically and nutritionally. The parameters defined for the fermentation were 3% yeast, 30% humidity and an interval of 6 hours at 30 °C. The physicochemical characterization was conducted according to an official methodology (AOAC, 2000), the pH and acidity were determined by the Adolfo Lutz Institute (1985) method, in vitro digestibility and available methionine by the enzymatic method, calcium by complexometry, reducing sugars by spectrophotometry and mycotoxins by TANAKA's multimethod (2001). The reducing sugars were found to vary from 3.4 to 4.8% during a 6 hours fermentation period. A comparison of the non-fermented and fermented bran indicated that the pH, available methionine and carbohydrates decreased, respectively, from 6.5 to 5.8, from 4.4 to 4.2 mg.g-1 and from 46.3 to 44.1%, while acidity, ashes and fibers varied from 2.1 to 4.7%, 10.5 to 11.9% and 9.4 to 9.9%, respectively. The in vitro digestibility and lipids, protein and calcium contents did not vary significantly with the fermentation process.

Este trabalho teve como objetivos elaborar pães enriquecidos com proteína de pescado para aumentar o conteúdo deste nutriente no produto e avaliar estes pães sensorial, tecnológica e físico-quimicamente. A proteína de pescado foi obtida a partir de cabrinha (Prionotus punctatus), espécie de baixo valor comercial. Para obtenção da polpa de cabrinha, a matéria-prima foi submetida a um processo de lavagem, seguido de secagem. Foram desenvolvidas cinco formulações de pão: 30, 40 e 50% de polpa lavada úmida (PU) e 3 e 5% de polpa lavada seca (PS) em base à farinha. Os pães foram avaliados sensorial (teste de ordenação, escala hedônica e perfil de atributos), tecnológica (notas das características internas, externas e volume específico) e físico-quimicamente (composição centesimal). O teste de perfil de atributos mostrou que o pão com 5% PS não diferiu significativamente (alfa = 0,05) do padrão para nenhum atributo avaliado. Todos pães apresentaram aceitação superior a 74%, no entanto ocorreu diminuição das notas das características internas e externas e do volume específico dos pães com o aumento da adição de polpa em todas as formulações, caracterizando queda da qualidade tecnológica. Os pães com 3 e 5% de PS e 50% de PU apresentaram um aumento no conteúdo protéico de 31, 45 e 48% respectivamente, em relação ao conteúdo protéico do pão padrão.

This work had as objectives to elaborate breads enriched with minced meat of fish and evaluate them sensorial, technological and physico-chemically. The fish protein was obtained from cabrinha (Prionotus punctatus), a low commercial value specie. To obtain the minced fish, the grinded meat was submitted to three wash steps with water, resulting the wet washed minced fish (WWMF). When the WWWF was dried and sifted, it was obtained the dry washed minced fish (DWMF). Five bread formulations with addition of 30, 40 and 50% of WWMF and 3 and 5% of DWMF were tested. All breads obtained were evaluated sensorial (preference test ranking, nine-point hedonic scale and attribute profile), technological (specific volume and technological score for the external and internal characteristics) and physico-chemically (centesimal composition). The attribute profile test showed that the bread containing 5% DWMF didn’t differ significantly (alpha = 0.05) from the bread without addition of fish protein in any attribute. All formulations showed an acceptance index higher than 74%, however it was observed a decreasing of technological score and specific volume values with the increasing amount of minced fish in all formulations, resulting technological quality loss. Breads containing 3 and 5% of DWMF and 50% of WWMF presented a protein increase of 31, 45 e 48%, respectively, when compared to the protein of the bread without addition of fish.