Abstract The aim of this study was to evaluate the prevalence of endoparasites in domestic cats (Felis catus) in the city of Sousa, state of Paraíba, Northeast Brazil. A total of 207 samples of fresh feces were randomly collected from domestic and semi-domiciled cats. The samples were analyzed by simple centrifugation and centrifuge-flotation in sucrose solution for the diagnosis of helminth eggs and enteric protozoan oocysts and cysts. Epidemiological information was obtained to determine risk factors related to infections. Among the samples collected, 81.6% (169/207; 95% CI: 77.4-83.8) were positive for at least one parasite genus. Ancylostoma spp. was the most prevalent, at 67.1% (139/207), followed by Taenia spp. at 28.5% (59/207), and Spirometra spp. and Platynosomum sp., both at 17.3% (36/207). The variables associated with helminth infection were a historic lack of deworming (Odds ratio = 12.25) and the presence of dry fur (Odds ratio = 2.15). No risk factors were observed for enteric protozoa infection. This study demonstrated a high prevalence of endoparasites in domestic cats in the city of Sousa, state of Paraíba, and associated risk factors, thus establishing an overview of the main helminths and protozoa that affect cats in this region.

Resumo O objetivo deste estudo foi avaliar a prevalência de endoparasitos em felinos domésticos (Felis catus) na cidade de Sousa, estado da Paraíba, Nordeste do Brasil. Foram coletadas 207 amostras de fezes frescas de gatos domiciliados e semidomiciliados, de forma aleatória. Analisaram-se as amostras por centrifugação simples e centrifugo-flutuação, em solução de sacarose para o diagnóstico de ovos de helmintos e oocistos e cistos de protozoários entéricos. Informações epidemiológicas foram obtidas para a determinação dos fatores de risco relacionados às infecções. Dentre as amostras coletadas, 81,6% (169/207; IC 95%: 77,4-83,8) foram positivas para pelo menos um gênero de parasito, sendo o mais prevalente Ancylostoma spp., com 67,1% (139/207), seguido de Taenia ssp. 28,5% (59/207), Spirometra spp. e Platynosomum sp., ambos com 17,3% (36/207). As variáveis que apresentaram associação com a infecção por helmintos foram o não histórico de vermifugações (Odds ratio = 12,25) e a presença de pelos secos (Odds ratio = 2,15). Não foram observados fatores de risco para as infecções por protozoários entéricos. Este estudo demonstrou uma alta prevalência de endoparasitos em felinos domésticos, na cidade de Sousa, Paraíba, associados ao fatores de risco, estabelecendo-se assim, um panorama dos principais helmintos e protozoários que acometem gatos nesta região.

ABSTRACT: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and by 120 beef consumers for acceptance. Storage temperature and thawing methods showed little or no changes in the sensory quality of strip loin steaks, detected by either panelists or consumers. In the QDA®, apparent juiciness was lower in samples thawed in microwave, while the rancid flavor was lower for samples frozen at −20 °C and thawed in refrigeration ( p < 0.05). The consumer test showed that samples stored at −10 °C and microwave thawing was most accepted in terms of tenderness, juiciness, and overall impression. Fresh steaks (unfrozen) had low acceptance for overall impression in relation to frozen meat. This indicates that consumers could use a household freezer (−10 °C) and quicker thawing methods (microwave or room temperature) without compromising the sensory perception of steaks frozen up to one month.