Orange is highly nutritious and a source of phytochemical compounds. However, its by-products are usually discarded. In this study, we evaluated the effect of orange peel (OP) addition in orange jam on sensory, physicochemical, and nutritional characteristics. Four jam formulations were elaborated with different OP levels: OP0 (standard), OP4, OP8, and OP12 (Orange Peel 0, 4, 8 and 12%, respectively). All samples were evaluated for sensory acceptability, and physicochemical and nutritional composition. The addition of 12% orange peel in jam reduced (p < 0.05) the acceptability for all evaluated attributes, as well as overall acceptance and purchase intention. However, OP utilization increased (p < 0.05) the levels of water activity, soluble solids, titratable acidity, and sugars. Soluble solids/titratable acidity ratio, luminosity (L*), and yellow content (b*) decreased in all added OP jams, while red content (a*) increased. No change in the pH and moisture values of the product were observed after OP addition. Ash, protein, lipid, dietary fiber, ascorbic acid, carotenoids, phenolic compounds, and antioxidant capacity values increased after OP addition, while carbohydrate and energy content decreased. A texture test showed that adhesiveness decreased, while gumminess, chewiness, and elasticity increased after OP addition. We concluded that the addition of up to 8% orange peel in jam maintains sensory acceptability similar to that of the standard product. OP addition is a viable alternative to improve some of the product’s physicochemical and nutritional characteristics.

The DMRT3 gene has been described as the main gene influencing gait in horses; however, most studies have examined its effects by comparing information from trotted and gaited individuals. Within the Brazilian Mangalarga Marchador breed, animals can present two types of gaits (marcha batida and marcha picada), which differ in the movement form-diagonal (marcha batida) or lateral (marcha picada). We examined a possible association of the g.22999655C>A DMRT3 SNP with the type of gait, in this two-gaits breed. The relationship between individuals was calculated for the two phenotypic groups, as well as the inbreeding coefficient and its trend over generations. The allelic and genotypic frequencies were estimated based on genotype data from 310 horses (205 marcha ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 18 (1): gmr18217 F.O. Bussiman et al. 2 batida; 105 marcha picada).Two threshold models were used to determine the proportion of phenotypic variance explained by DMRT3 genotypes. The average coancestry for animals with marcha batida was 0.04 ± 0.00, whereas in marcha picada it was 0.05 ± 0.01 (higher than the population mean of 0.04 ± 0.00). The inbreeding coefficient was 1.71% and 3.48% for marcha batida and marcha picada animals, respectively. Effects of the DMRT3 gene ranged from 9.94 to 10.77% (as a proportion of phenotypic variance) when included as an uncorrelated random effect and as a covariable, respectively. The genotypic frequencies of the DMRT3 and the patterns of kinship and inbreeding could be a result of selection in this breed, resulting in statistical confusion between the DMRT3 effects and population structure.

No abstract

This study aimed to verify whether the criterion of exhibition contests adopted for Campolina and Mangalarga Marchador breeds has been successful in recent years, i.e., if the subsequent generations have the morphology recommended by the standard of the breed allied with high-quality marcha, a four-beat ambling gait. The classifications achieved by each horse during national horse shows in morphology and gait contests underwent Spearman's correlation to verify the number of contests with a correlation between the classifications in the two judgments and those with no correlation. Next, the number of contests with or without such correlation underwent a frequency distribution test considering the variables breed, year, age, marcha category, and sex. Spearman's correlation coefficient (r) of contests with a correlation was also used as a parameter. A difference was observed among years of evaluation only for Mangalarga Marchador horses, with a greater number of contests with correlations between morphological and ambling gait performances between 1998 and 2004. On both breeds, the correlation was found in more contests among foals than adult horses. When Spearman's correlation coefficients were compared, Campolina contests exhibited a higher r than Mangalarga Marchador, 68.14 and 63.68%, respectively. Only Mangalarga Marchador males had higher r value than females, 67.27 and 59.73%, respectively. The contest criterion adopted by Campolina and Mangalarga Marchador associations to select superior individuals does not correlate, in subsequent generations, with the morphology recommended by the standard of the breeds with high-quality marcha progress in the same individuals.

O objetivo da pesquisa foi avaliar as características químicas e nutricionais de polpas de frutas in natura submetidas ao processo de congelamento. Foram analisadas as polpas de abacaxi, ameixa, caqui, laranja, maçã, mamão, maracujá, melão, morango e uva. As frutas foram congeladas a-18 ºC por um período de 60 dias e, em seguida foram realizadas análises da composição físico-química. Todas as frutas avaliadas foram classificadas como ácidas (pH < 7). Os teores de sólidos solúveis totais variaram de 7 ºBrix na ameixa a 18 ºBrix no abacaxi. Menores teores de acidez titulável foram observados no caqui (0,08%), laranja (0,91%), mamão (0,20%) e melão (0,08%), enquanto maiores teores da relação sólidos solúveis totais/acidez titulável foram constatados para o caqui (162,50) e para o melão (125,00). O teor de umidade das frutas congeladas variou entre 85,03 g.100g-1 (maçã) a 93,29 g.100g-1 (ameixa). Houve pequena variação nos teores de cinzas (0,26 a 0,64 g.100g-1), proteína (0,25 a 0,96 g.100g-1) e lipídio (0,02 a 0,37 g.100g-1). O teor de carboidrato foi menor na ameixa (6 g.100g-1) e maior na maçã (14,28 g.100g-1). Conclui-se que existem diferenças entre as características físico-químicas de polpa de frutas in natura submetidas ao processo de congelamento. Palavras-chave: Análise de alimentos. Conservação. Frutas.