This study evaluated the use of probiotics and prebiotics on the histological and morphological indexes of the intestinal mucosa of broilers at 21 days of age. Thirty-six birds were randomly distributed in a 3 x 3 factorial arrangement, considering 3 probiotics and prebiotics sources in the diet. There were 9 treatments with 4 repetitions. Diet treatments were: 1 - Control (without growth promoters); 2 - Bacillus subtilis-based probiotic (Pro 1); 3 - Probiotic (Pool) based on Lactobacillus acidophilus and casei, Streptococcus lactis and faecium, Bifidobacterium bifidum and Aspergillus oryzae (Pro 2); 4 - Prebiotic based on Phosphorylated Mannanoligosaccharide (MOS) and Organic Acidifier (OA) (Pre 1); 5 - MOS-based prebiotic (Pre 2); 6 - Pro 1 + Pre 1; 7 - Pro 1 + Pre 2; 8 - Pro 2 + Pre 1; 9 - Pro 2 + Pre 2. Higher villus height (VH) (p<0.01) were seen in the duodenum of birds fed diets without prebiotics, whereas birds fed Bacillus subtilis-based probiotic and birds fed prebiotic based on MOS and OA showed higher VH (p<0.01) in jejunum and ileum. Greater crypt depths (CD) (p<0.01) were observed in the duodenum, jejunum and ileum of birds receiving B. subtilis, and in the duodenum and jejunum of birds fed diets without prebiotics. Significant interaction (p<0.01) between the evaluated factors was seen for both, VH and CD, in the three intestinal portions. Greater VH was obtained in duodenum, jejunum and ileum with the use of probiotics and prebiotics and greater CD with the use of probiotics, in relation to the control group. There was no difference in villus density (VD) between birds fed diets without additives or diets containing probiotics and prebiotics. Nevertheless, there was a significant interaction (p<0.05) between the evaluated factors for VD in the duodenum. Concluding, beneficial effects were seen in histological indexes of the intestinal mucosa with the use of probiotics and prebiotics at 21 days of age

This study evaluated the use of different probiotics, prebiotics and symbiotics on the quality of carcasses and meat of broiler chickens. One hundred and eight day-old Cobb male broilers were used (n=108) in a completely randomized design according to a 3x3 factorial, with 3 probiotics in the diet (no probiotics, probiotics 1, probiotics 2) and 3 prebiotics in the diet (no prebiotics, prebiotics 1, prebiotics 2). There were nine treatments with 4 replicates and 3 birds per replicate. The results showed that the carcass and cut yields, color (L* -lightness, a* -redness, and b* -yellowness), pH, cooking losses, shearing force and sensory analysis were not affected by the use of different growth promoters at 42 days of age. It was concluded that growth promoters supplemented to the diet did not affect the studied quantitative and qualitative parameters of the carcass and breast meat of broiler chickens.

Qualitative characteristics of breast meat of broilers fed diets supplemented with different concentrations (0; 0.3 and 0.5mg kg -1 ) of selenium in the form of selenomethionine and sodium selenite were analyzed. A total of 1050 one-day-old male Cobb broiler chicks were arranged factorially at random to fi ve treatments (two concentrations x two sources + control diet without addition of selenium) with 7 replications of thirty birds each and received an isonitrogenous and isocaloric diets in all phases according to their ages (1-21, 22-35, and 36-42 days

The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [ NORM ], moderate [ MOD ], and severe [ SEV ]) of the white striping ( WS ) myopathy, as well as to evaluate the influence of this myopathy on meat quality. Twenty-nine samples of the pectoralis major muscles of each treatment were obtained from Nicholas breed male and female turkeys, reared and slaughtered in the center-west region of Brazil. The whole breasts of the turkeys were used for macroscopic classification, weight evaluation, and morphometric measurements. Then, the pectoralis major muscle was separated for histological evaluation and qualitative physicochemical analyses, namely ventral and dorsal color (L∗, a∗, and b∗), pH value, water holding capacity ( WHC ), cooking loss ( CL ), shear force ( SF ) (Meullenet-Owens Razor Shear [ MORS ] and Warner-Bratzler), sarcomere length, total, soluble, and insoluble collagen contents, proximate composition (protein, lipids, moisture, and ash), cholesterol content, and fatty acid profile. The results showed that muscles affected by myopathy, both MOD and SEV, exhibited larger weights (around 2.8 kg) compared to NORM muscles (1.3 kg) and a significant increase ( P < 0.05) in the diameter of the fibers. The increase in the degree of severity of the myopathy increased ( P < 0.05) the value of L∗ of the dorsal part and ventral part of the muscle. No differences ( P > 0.05) were observed in the pH, CL, and WHC values of the muscles, whereas the MORS and Warner-Bratzler SF of the SEV fillets resulted in significantly lower shear values ( P < 0.05) compared to the NORM fillets. In addition, the MOD and SEV fillets presented lower values of protein ( P < 0.05) than NORM fillets. No significant differences ( P > 0.05) were observed for moisture and lipid and cholesterol contents. Meat with MOD and SEV severity of WS myopathy had higher ( P < 0.05) concentrations of total and insoluble collagen. Thus, the presence of WS myopathy in MOD and SEV degrees affected a large part of the histological and quality characteristics evaluated.

Os músculos Biceps femoris, Longissimus e Triceps brachii submetidos aos efeitos do tempo de maturação e da injeção com cloreto de cálcio de cordeiros Morada Nova foram estudados quanto às características de cor, capacidade de retenção de água e maciez. Os cordeiros foram abatidos ao atingirem 25kg de peso vivo. Os músculos apresentaram diferenças na cor (luminosidade-L*, teor de vermelho-a* e teor de amarelo-b*) 24 horas após o abate. A maturação tendeu a escurecer a carne. O cloreto de cálcio não modificou a cor das carnes provenientes dos músculos Longissimus e Triceps brachii, entretanto as do Biceps femoris apresentaram-se mais vermelhas quando receberam cloreto de cálcio. Quanto à capacidade de retenção de água, a maturação afetou as carnes do Triceps brachii, mas não influenciou as carnes dos músculos Biceps femoris e Longissimus. O cloreto de cálcio não modificou a capacidade de retenção de água dos músculos avaliados. A maturação influiu sobre a maciez do Biceps femoris e do Longissimus.

The objective of this study was to evaluate the effect of temperature on the performance and carcass yield of pigs housed in different environments. Twenty castrated male pigs of the Topigs line were assigned to two treatments: T1, controlled environment, and T2, uncontrolled environment containing a shallow pool. A completely randomized design consisting of two treatments and ten repetitions each was used. The data were submitted to analysis of variance, and means were compared by the Tukey test at a level of significance of 5 % using the SAS 9.2 program (SAS Institute, Inc., NC, USA). The results showed that rearing pigs in an uncontrolled environment during the growing and finishing phases reduced daily feed intake (1.722 and 3.164 kg, respectively) and improved feed conversion (2.15 and 2.70 kg, respectively), but did not influence the carcass yield of the animals. In conclusion, rearing pigs under different environmental conditions during the growing and finishing phases influenced animal performance without interfering with carcass yield.

The trade of buffalo meat is very limited in Brazil, where it is still considered exotic, and ~90% of it is marketed as cattle meat. The present study compared qualitative characteristics of the longissimus muscle from buffalo and cattle. Eighty uncastrated male bovids (40 Mediterranean × Murrah crossbred buffaloes and 40 Nellore cattle) with an average age of 21 months and initial average bodyweight of 350 kg and 305 kg respectively, were confined for 102 days. Buffalo carcass had lower dressing-out percentage (P < 0.0001; 52.1% vs 57.2%) than did cattle carcass; buffalo meat had greater fat cover (P < 0.0001; 13.8 vs 8.1 mm) and, consequently, lower cooling loss (P < 0.0001; 1.3% vs 1.8%) than did cattle meat; also had lower cooking loss (P = 0.0120; 29.42% vs 31.31%), lower collagen content (P < 0.0001; 4.81% vs 5.73%), higher moisture (P = 0.0027; 75.13% vs 74.55%), and lower atherogenicity index (P = 0.0008; 0.61 vs 0.70) than did cattle meat. There was no difference (P = 0.13) between buffalo and cattle regarding cold carcass weight (251 kg and 244.8 kg respectively). Tenderness, fat, and omega-6 : omega-3 fatty acid ratio were also similar in both meats. The buffalo carcass provides higher yield of cuts of high commercial value than does the cattle carcass; it has similar or better physical and chemical properties than beef and a lower percentage of polyunsaturated fatty acids, making it less susceptible to rancidity. Cattle meat has higher concentrations of C12:0 and C14:0 fatty acids, which are related to increased serum low-density lipoprotein and cholesterol concentrations, while buffalo meat is a rich source of C18:0 and C18:1n9c fatty acids, which help in the prevention of cardiovascular diseases.

This study aimed to characterize the effects of wooden breast myopathy (WBM) on quality of broiler chicken breast meat. Normal samples (absence of myopathy), moderate-degree samples (hardness only in one area of the breast fillet) and severe-degree samples (hardness throughout the breast fillet) were classified. In macroscopic analysis, the pectoral muscle affected by the WBM showed, in general, pale color with stiff, irregular and reddish regions (suffusions and petechiae), with the presence of white striations. In microscopic analysis, the myopathy was characterized by loss of the polygonal aspect of the muscle fibers. Samples with moderate degree of the myopathy showed greater (p = 0.0266) water retention capacity. There was an increase (p = 0.004) in total collagen concentration in samples from the severe-degree group 0.29% in normal samples to 0.43 and 0.48% in samples from moderate- and severe-degree groups, respectively. Samples of chicken breast affected by the severe-degree WBM showed lower (p < 0.0001) myofibrillar fragmentation index (64.51) and lower (p = 0.0002) fat concentration (2.17%) than normal chicken samples (80.45 and 3.79%, respectively). Samples affected by WBM are larger and heavier and present poorer physical quality when compared to normal chicken meat. Histologically it is possible to observe loss of the polygonal aspect of muscle fibers.