Simple SummaryFactors, such as ambient conditions, travel duration and vehicle design/compartment location have an impact on the welfare of pigs during transport, carcass bruises and meat quality. Based on this, we aimed to assess the effects of these factors on blood creatine kinase, lactate and cortisol concentrations in 384 pigs and assess their relationships with trailer temperature, and pigs’ heart rate and gastrointestinal tract temperature, behavior, carcass damage scores and meat quality. Although increased blood cortisol and creatine-kinase levels appear to indicate a physical stress condition in transported pigs, the weak to moderate correlations with environmental and other animal welfare indicators suggest that blood stress parameters can only be used as a complementary measurement in the assessment of the pigs’ response to transport stress.AbstractThe objective of this study was to assess the effects of the season, travel duration and trailer compartment location on blood creatine-kinase (CK), lactate and cortisol concentrations in 384 pigs and assess their relationships with trailer temperature, heart rate and gastrointestinal tract temperature (GTT), behavior, carcass damage scores and meat quality. Blood CK was greater in pigs transported in summer (p = 0.02), after 18 h transportation (p < 0.001) and in pigs located in C4, C5 and C10 (p = 0.002). In winter, the concentration of blood lactate was higher (p = 0.04) in pigs transported for 6 h in C5. Pigs located in C10 showed higher (p = 0.01) concentration of cortisol than those transported for 18h in C4 in summer. The highest correlations were between blood cortisol and GTT (r = 0.53; p < 0.001), and between blood CK and GTT (r = 0.41; p < 0.001), truck temperature (r = 0.42; p < 0.001), and pHu in the longissimus muscle (r = 0.41; p < 0.001). In conclusion, although increased blood cortisol and CK levels appear to indicate a physical stress condition in transported pigs, the weak to moderate correlations with environmental and other animal welfare indicators suggest that blood stress parameters can only be used as a complementary measurement in the assessment of the pigs’ response to transport stress.
R ESU M OO aumento da escala de produção agropecuária e agroindustrial traz, como consequência, a necessidade por alternativas para a mitigação dos impactos ambientais. As cadeias produtivas de proteína animal (ex.: suinocultura, bovinocultura e avicultura) produzem efluentes com elevada concentração de compostos nitrogenados. Neste contexto, o processo ANAMMOX (do inglês Anaerobic Ammonium Oxidation) se constitui em uma nova estratégia de alto desempenho visando remover compostos nitrogenados de águas residuárias, agropecuárias e agroindustriais, sob condições quimiolitoautotróficas. Este artigo apresenta uma revisão bibliográfica de trabalhos publicados nos últimos 15 anos sobre estudos deste processo, discutindo sua rota metabólica, demonstrando os micro-organismos envolvidos e os parâmetros de controle do processo, além de estudos desenvolvidos no Brasil e possíveis aplicações. Palavras-chave: efluentes, dejetos de animais, tratamento biológicoThe ANAMMOX process as an alternative for treatment of water with high containing nitrogen A B ST R A C T The increase in agriculture and agro-industrial scale production brings the necessity for alternatives to mitigate environmental impacts. The animal protein production chains (e.g. swine, cattle and poultry) produce effluents with high concentration of nitrogen compounds. In this context, the ANAMMOX (Anaerobic Ammonium Oxidation) process is a new strategy for nitrogen removal in a high rate from agricultural and agro-industrial wastewaters under chemolithoautotrophic conditions. This paper presents a literature review of papers published in the last 15 years about the ANAMMOX process, discussing their metabolic pathway, microorganisms, main control parameters as well as studies conducted in Brazil and application possibilities.
A simple, accessible and reproducible method was developed and validated as an alternative for the determination of nine volatile N-nitrosamines (NAs) in meat products, using a low volume of organic solvent and without requiring specific apparatus, offering the possibility of practical implementation in routine laboratories. The NAs were extracted with dichloromethane followed by a clean-up with phosphate buffer solution (pH 7.0). The extracts were analysed by gas chromatography-chemical ionisation/mass spectrometry (GC-CI/MS) in positive-ion mode using methanol as reagent. Limits of detection and quantification, recovery and reproducibility were determined for all NAs (N-nitrosodimethylamine, N-nitrosomethylethylamine, N-nitrosodiethylamine, N-nitrosopyrrolidine, N-nitrosodipropylamine, N-nitrosomorpholine, N-nitrosopiperidine, N-nitrosodibutylamine and N-nitrosodiphenylamine). Satisfactory sensitivity and selectivity were obtained even without concentrating the extract by solvent evaporation, avoiding the loss of the nine NAs studied. Limits of detection ranged from 0.15 to 0.37 µg kg(-1), whereas limits of quantification ranged from 0.50 to 1.24 µg kg(-1). Recoveries calculated in cooked ham that had been spiked at 10 and 100 µg kg(-1) were found to be between 70% and 114% with an average relative standard deviation of 13.2%. The method was successfully used to analyse five samples of processed meat products on the day of purchase and 7 days later (after storage at 4°C). The most abundant NAs found in the analysed products were N-nitrosodipropylamine and N-nitrosopiperidine, which ranged from 1.75 to 34.75 µg kg(-1) and from 1.50 to 4.26 µg kg(-1), respectively. In general, an increase in the level of NAs was observed after the storage period. The proposed method may therefore be a useful tool for food safety control once it allows assessing the profile and the dietary intake of NAs in food over time.
ResumoEste trabalho foi desenvolvido com o objetivo de avaliar o uso de diferentes óleos vegetais como substituto da gordura animal em mortadela. Para isso, foram utilizados os óleos de canola, linhaça, oliva e soja em dois níveis de substituição (50 e 100%). Foram avaliadas as características físico-químicas (composição centesimal, pH e Atividade de água), cor instrumental, características microbiológicas, oxidação lipídica (TBARS) e microestrutura durante armazenamento em temperatura ambiente por 60 dias. Os produtos apresentaram os parâmetros de qualidade exigidos pela legislação brasileira. Houve uma queda nos valores de pH durante o armazenamento devido ao crescimento de bactérias láticas. Os produtos contendo óleos vegetais apresentaram teores de luminosidade (L*) e amarelo (b*) superiores e teor de vermelho (a*) inferior ao controle. Os valores de TBARS mantiveram-se abaixo do limiar perceptível pelo consumidor e as características de microestrutura foram semelhantes às observadas em outros produtos cárneos cozidos. Assim, a utilização de óleos de canola, linhaça, oliva ou soja é uma alternativa viável como substituto da gordura animal na elaboração de mortadela. Palavras-chave: Gordura suína, óleos vegetais, oxidação lipídica, microestrutura, mortadela AbstractThis study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate composition, pH and water activity), instrumental color, microbiological characteristics, lipid oxidation (TBARS) and microstructure during storage at room temperature for 60 days. The products had the quality parameters required by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic
ResumoEste trabalho foi desenvolvido com o objetivo de avaliar o uso de diferentes óleos vegetais como substituto da gordura animal em mortadela. Para isso, foram utilizados os óleos de canola, linhaça, oliva e soja em dois níveis de substituição (50 e 100%). Foram avaliadas as características físico-químicas (composição centesimal, pH e Atividade de água), cor instrumental, características microbiológicas, oxidação lipídica (TBARS) e microestrutura durante armazenamento em temperatura ambiente por 60 dias. Os produtos apresentaram os parâmetros de qualidade exigidos pela legislação brasileira. Houve uma queda nos valores de pH durante o armazenamento devido ao crescimento de bactérias láticas. Os produtos contendo óleos vegetais apresentaram teores de luminosidade (L*) e amarelo (b*) superiores e teor de vermelho (a*) inferior ao controle. Os valores de TBARS mantiveram-se abaixo do limiar perceptível pelo consumidor e as características de microestrutura foram semelhantes às observadas em outros produtos cárneos cozidos. Assim, a utilização de óleos de canola, linhaça, oliva ou soja é uma alternativa viável como substituto da gordura animal na elaboração de mortadela. Palavras-chave: Gordura suína, óleos vegetais, oxidação lipídica, microestrutura, mortadela AbstractThis study was developed with the aim to evaluate the use of different vegetable oils as a replacer for pork backfat. For this, there were used canola, linseed, olive and soybean oils at two levels of replacement (50 and 100%). There were evaluated the physico-chemical characteristics (proximate composition, pH and water activity), instrumental color, microbiological characteristics, lipid oxidation (TBARS) and microstructure during storage at room temperature for 60 days. The products had the quality parameters required by the Brazilian legislation. There was a pH decrease during storage due to the growth of lactic
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