Background The relative age effect (RAE) suggests that, due to maturity, young athletes born in the first quartiles of the year may have advantages over those born in the last quartiles of the year. Thus, it is important to evaluate the RAE in different sports and to consider the particularities of the subdivisions of the sports categories. Objective To analyze the RAE in the top 20 of the Brazilian rankings in different combat sports. Methods Observational study that analyzed the national databases for the year 2019 (from categories U-11 to U-18) made publicly available by the Brazilian confederations of karate, taekwondo and fencing. We obtained data on date of birth, age category and body weight of all modalities, type of fencing competition weapon (Epee, Foie and Saber) and type of karate modality (kumite and kata) from the top 20 places in each ranking. The final sample consisted of 1,486 athletes (Age: 14.2 ± 2.3. Male—53.2%. Female—46.8%). To identify the RAE, we performed a contingency analysis and compared the results between the sexes within the same sport. Results There was RAE in the U-11, U-12, U-15 and U-17 fencing categories ( p < 0.05), being higher in the female categories ( p < 0.05). The RAE was higher for males in the Epee test, and similar between the sexes for the Saber and Foie tests. In karate, RAE occurred in categories U-14 and U-16 ( p < 0.05), being higher in males ( p < 0.05). The RAE was similar between the sexes in the kumite modality ( p < 0.05). There was no RAE for the kata modality in karate ( p > 0.05) and for the Taekwondo categories ( p > 0.05). Conclusion The results showed the existence of a relative age effect in elite athletes ranked (top 20 places in each ranking) only for the sport of fencing and karate kumite. Graphical abstract
The objective was to develop fresh cheeses with fermented milk kefir and water kefir to evaluate the physical-chemical and sensory properties, in addition to evaluating the physical properties of kefir grains and consumer profiles. Initially, four fresh cheese formulations were processed with a concentration of 1.0%, 2.0%, 3.0% and 4.0% fermented milk kefir and water kefir in a completely randomized design (DIC), for sensorially identify the best formulations. Subsequently, formulations with less concentration were processed in view of the fact that the assessors of the evaluation did not identify differences between the formulations. For the manufacture of cheese, two DIC treatments were constituted: 1) added with milk kefir; 2) added with water kefir, at a concentration of 1.0% fermented. The cheeses were evaluated for their physical-chemical composition: fat, protein, pH, acidity, color, moisture, ash and dry matter. Fresh cheeses were evaluated for physical-chemical properties, acceptance and purchase intention. The physical structure of milk kefir and water kefir demonstrated the presence of bacilli, which reinforces the probiotic nature of these products, however, research is needed to assess the presence of probiotic microorganisms to indicate their functional potential. Because the increase in the concentration of kefir fermented does not interfere sensorially in fresh cheeses, it is recommended to process fresh cheese formulations with kefir fermented in a lower concentration in order to reduce costs during cheese processing. The type of kefir fermented did not influence the nutritional parameters of fresh cheeses.
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