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RESUMO: Objetivou-se identificar os padrões de consumo da carne bovina comparada ao consumo de carnes de frango, suíno, pescado e ovina. Os dados foram coletados por meio de questionários, junto à população da cidade de Campo Grande, MS, Brasil. Foram incluídos fatores sociais, educacionais, econômicos e específicos do consumo da carne bovina em relação à ordem de consumo, atributos da carne e preferência para o consumo. A pesquisa foi realizada com 429 consumidores, abordados na entrada de supermercados. Notou-se relevante preocupação dos consumidores com atributos relacionados à higiene, cor, aroma e maciez. Quanto ao teor nutricional, 41,03% dos consumidores acreditam que a carne bovina é a mais nutritiva dentre as carnes. A frequência do consumo de carne pelos indivíduos mostrou que 45,92% tem o hábito de consumir carne bovina diariamente. Em ordem de consumo, a carne bovina foi escolhida como primeira opção com 80,65% das respostas, seguida de frango, suíno, pescado e ovina. Quando desconsiderado o preço das carnes, observou-se mudança nas respostas, havendo aumento na preferência pelo consumo de carne de pescado, porém, ainda assim a carne bovina foi escolhida como primeira opção.Palavras-chave: consumidor, alimentação, hábitos alimentares. STUDY OF THE BEEF CONSUMPTION PATTERN IN THE CITY OF CAMPO GRANDE, MS, BRAZILABSTRACT: The objective of this study was to identify beef consumption patterns compared to the consumption of chicken meat, pork, fish and lamb. The data were collected by questionnaire applied to the population of Campo Grande, Mato Grosso do Sul, Brazil. Social, educational, economic and specific factors of beef consumption in relation to the order of consumption, meat attributes and consumer preference were included. The study was conducted on 429 consumers interviewed at the entrance of supermarkets. Important concern of consumers regarding attributes related to hygiene, color, flavor and tenderness was noted. With respect to nutritional value, 41.03% of consumers believe that beef is more nutritious than other meats. Analysis of the frequency of meat consumption showed that 45.92% of the subjects have the habit to eat beef daily. Regarding the order of consumption, beef was reported as the first option (80.65% of the responses), followed by chicken meat, pork, fish and lamb. A change in the responses was observed when the price of meat was disregarded, with an increase in the preference for fish consumption, although beef was still chosen as the first option.

This study was designed to assess the influence of genetic resistance against brachiaria poisoning in sheep. Two groups of sheep, one identified as susceptible (formed by two ewes and one ram) and the other as resistant against brachiaria poisoning (formed by three ewes and one ram) were selected. Sheep considered susceptible were those that presented clinical signs of brachiaria poisoning at any time of their life; resistant sheep were those that even raised on Brachiaria spp. pastures, did not developed any sign of the poisoning during their life. The offspring of the two flocks (15 lambs from the sensitive flock and 9 lambs from the resistant flock) were placed into brachiaria pasture (initially Brachiaria decumbens and B. brizantha,and only B. decumbens after weaning) and followed up during two years (2013)(2014). The determination of protodioscin levels in B. decumbens pasture was performed only in 2014 and revealed significant amounts of the toxic principle. Eleven lambs of the susceptible group were affected to some degree of brachiaria poisoning and six died; no lamb of the resistant group was affected. Clinical signs consisted of varying degrees of subcutaneous edema of the face and, erythema and loss of hair of the ears, crusts on the skin of ears, around the eyes and on planum nasale, scar deformation of the ears, and bilateral ocular discharge; affected lambs also sought for shadowy shelters and they were poor doers. Several sheep recovered from the condition and then relapsed. Necropsy findings in six lambs included pale mucous membranes, emaciation, dermatitis, scar deformation of the ears, large yellow livers with marked lobular pattern, and moderate infestation by Haemonchus contortus. Histologically the liver lesions were similar in all necropsied lambs but with varying degrees of severity; they were consistent with brachiaria poisoning and included architectural disruption of hepatocellular trabecula, clusters of foamy macrophages occasionally forming multinucleated giant cells, swollen and vacuolated hepatocytes, crystals or negative images of crystals in the biliary system, bilestasis, bile duct proliferation and lymphoplasmacytic infiltrate in portal triads. The skin lesions were those of photodermatitis and included epidermal necrosis, hyperkeratosis and dermal neutrophilic infiltrate. The results of this study allow to conclude that there is a genetic related resistance to brachiaria poisoning in sheep since the progeny of resistant sheep did not manifest the poisoning.

RESUMO.-Objetivou-se avaliar a atividade antibacteriana in vitro da própolis marrom, por meio da determinação da Concentração Inibitória Mínima (CIM). O extrato alcoólico de própolis foi obtido de 35 g de própolis bruta macerada em 65 mL de álcool de cereais. As concentrações do extrato de própolis usadas foram: 75mg/mL; 56,4mg/mL; 37,5mg/mL; 18,9mg/mL; 9,3mg/mL; 4,5mg/mL e 2,25mg/mL. INTRODUÇÃOA própolis é uma substância resinosa que as abelhas coletam de diversas partes das plantas, como brotos, botões florais, cascas e exsudatos resinosos (Park et al. 1998, Pereira et al. 2002. As abelhas utilizam a própolis para fechar pequenos orifícios, mumificar insetos que morrem no interior da colmeia, defender contra invasão de microrganismos, fortalecer os favos e proteger a entrada das colmeias The aim of this study was to evaluate the in vitro antibacterial activity of brown propolis, by determining the minimum inhibitory concentration (MIC). The alcoholic extract of propolis was obtained from 35g of crude propolis macerated in 65mL of cereals alcohol. Dilutions of propolis extracts used were: 75mg/mL; 56.4mg/mL; 37.5mg/mL; 18.9mg/mL; 9.3mg/mL; 4.5mg/mL, and 2.25mg/mL. Thirty-two Gram-positive bacteria isolates were used: Rhodococcus equi, Staphylococcus aureus, Staphylococcus hyicus, Staphylococcus spp. and Streptococcus spp.; and the thirty-two Gram-negative bacteria isolated were: Enterobacter agglomerans, Escherichia coli, Klebsiella pneumoniae, Klebsiella sp., Pseudomonas aeruginosa, Pseudomonas sp., Salmonella sp., and Serratia rubidaea, obtained from infectious clinical processes of domestic animals, and stored in the Laboratory of Bacteriology of FAMEZ/ UFMS. The brown propolis extract showed antibacterial activity with MIC ranging from 2.25 to 18.9mg/ml for Gram-positive bacteria and 4.5 to 18.9mg/ml for Gram-negative bacteria, and bacteria from cattle and dogs were more resistant. It was concluded that brown propolis has antibacterial action, but the effect depends on the species of the bacterium and its origin.INDEX TERMS: Biological activity, brown propolis, bacteria, bactericidal, minimum inhibitory concentration.

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