RESUMONesta pesquisa procurou-se verificar as características físicas e químicas de bebidas lácteas preparadas com três concentrações de soro de queijo Minas Frescal (30, 40 e 50%), empregando-se dois tipos de culturas lácticas: uma tradicional para iogurte (YC-180) contendo cepas mistas de Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis e Lactobacillus delbrueckii subsp. bulgaricus e outra (ABY-1) contendo cepas mistas de Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophillus, Bifidobacteria e Streptococcus salivarius subsp. thermophilus. Constatou-se que as bebidas lácteas apresentaram diferença estatística no tempo zero para os teores de gordura e de extrato seco. À medida em que se elevou a proporção de soro em relação ao leite, os teores de gordura e de extrato seco diminuíram. O teor de proteína também diminuiu à medida em que se aumentou o teor de soro nas bebidas lácteas, embora a diferença não tenha sido tão acentuada quanto as observadas para os teores de gordura e de extrato seco. Em relação à lactose, não se constatou diferença entre os tratamentos. Os teores de soro não influenciaram o índice de proteólise das bebidas lácteas. Verificou-se todavia que as bebidas elaboradas com a cultura probiótica ABY-1 apresentaram valores superiores para proteólise quando comparadas às bebidas elaboradas com as culturas YC-180. As bebidas lácteas elaboradas com 30% de soro apresentaram maiores valores para viscosidade. As bebidas elaboradas com a cultura YC-180 apresentaram valores superiores para viscosidade durante o período de armazenamento.Palavras-chave: bebida láctea fermentada; característica físi-ca; característica química; soro de Minas Frescal. SUMMARY PHYSICAL AND CHEMICAL CHARACTERISTICS OF FERMENTED DAIRY BEVERAGES USING MINAS CHEESEWHEY. This research studies the physical and chemical characteristics of dairy beverages formulated with three different concentrations (30, 40 and 50 %) of Minas cheese whey, using two kinds of dairy cultures: the traditional yogurt (YC-180) culture, holding mixed strains of Streptococcus salivarus subsp. thermophilus, Lactobacillus delbrueckii subsp. lactis and Lactobacillus delbrueckii subsp. bulgaricus, and the alternate (ABY-1), holding mixed strains of Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus, Bifidobacteria and Streptococcus salivarius subsp. thermophilus. The dairy beverages showed statistical differences for fat and dry extract contents at zero time. The higher the whey content in relation to milk was, the lower the fat and dry extract content. The protein level also decreased as the whey level was increased. This difference, however, was not as remarkable as that for fat and dry extract contents. Concerning lactose, no difference was observed among the treatments. The different whey concentrations did not influence the proteolysis rate. However, beverages prepared using ABY-1 probiotic culture have shown higher values for proteolysis when compared to beverages from YC -180 culture...

Bos indicus bulls 20 months of age grazed on pasture in Minas Gerais, Brazil either received 2 doses of the GnRF vaccine Bopriva at d0 and d91 (group IC, n=144) or were surgically castrated on d91 (group SC, n=144). Slaughter on d280, was 27 weeks after castration. Adverse safety issues in 8% of group SC bulls following surgery contrasted with 0% in group IC bulls. At d105 testosterone levels were suppressed to similar levels in both groups. Importantly, group IC bulls had higher live weight, hot carcass weight, ADG (P<0.005) and dressing percentage (P<0.0001) compared to group SC animals. There were no negative effects on carcass or meat quality traits, thus immunocastration was concluded to offer a safe and effective method that provides production gains, and improves animal welfare in Bos indicus beef bulls without impacting meat and carcass quality.

RESUMO -Dois mil e quatrocentos pintos de corte foram distribuídos em um delineamento inteiramente ao acaso, com esquema fatorial 2 x 2 x 2 (sexo, com e sem probiótico, com e sem antibiótico), totalizando oito tratamentos e seis repetições com 50 aves cada uma. Independente da suplementação recebida, os machos sempre foram mais pesados que as fêmeas. Entretanto, a análise de desempenho apresentou maiores peso corporal e ganho de peso para os machos que receberam suplementação de antibiótico, quando comparados aos não-suplementados. Até 42 dias de idade, o uso do antibiótico determinou aumento do consumo de ração, mas não influiu nas demais características de desempenho. No período de 1 a 21 dias e 1 a 42 dias de idade, a suplementação com probiótico influenciou negativamente o peso corporal, ganho de peso e consumo de ração das aves. Houve interação probiótico x antibiótico para rendimento de carcaça das aves, obtendo-se maior rendimento de carcaça com o uso da associação dos produtos na ração. Nenhum dos produtos afetou o rendimento de partes (cabeça, pés, asas, perna, peito e dorso), o rendimento de vísceras (coração, fígado e vísceras não-comestíveis), gordura abdominal e características sensoriais (intensidade de aroma, aroma estranho, sabor, sabor estranho, maciez, suculência, preferência, cor característica e aparência geral) da carne de peito e pernas. No presente estudo, não foram encontrados efeitos benéficos da suplementação de probiótico para frangos de corte.Palavras-chave: análise sensorial, avoparcina, carcaça, Enterococcus faecium, frango de corte, rendimento Effect of the Use of Probiotic and Antibiotic on the Performance, Yield and CarcassQuality of Broilers ABSTRACT -Two thousand and four hundred broiler chicks were assigned to a completely randomized design in a 2 x 2 x 2 (sex, with and without probiotic, with and without antibiotic) factorial arrangement, totalizing eight treatments and six replicates with 50 birds in each one. Independently of supplementation fed, the males were always heavier than the females. However, the analyses performance showed higher body weight and weight gain for males fed antibiotic when compared to the non supplemented. The use of antibiotic increased feed intake up to 42 days of age, but it did not affect the other characteristics. Probiotic supplementation negatively influenced the body weight, weight gain and feed intake of the broilers from either 1 to 21 or 1 to 42 days of age. There was a probiotic x antibiotic interaction for carcass yield of the broilers, and the highest carcass yield were obtained when the products were associated in the diet. Neither probiotic nor antibiotic affected cut-part yield (head, feet, wings, leg, breast and back), viscera yield (heart, liver and non edible viscera), abdominal fat and sensorial characteristics (intensity of aroma, stranger aroma, flavor, stranger flavor, tenderness, juiciness, acceptability, characteristic color and overall aspect) of breast and leg meats. No beneficial effects of the probiotic supplementation ...

-The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were negatively influenced when cottonseed addition was greater than 27.51 and 34.09 kg/100 kg of the diet, respectively. Cottonseed diet did not modify the concentration of conjugated linoleic acid, saturated fatty acids or total unsaturated fatty acids, but linearly reduced the concentration of monounsaturated fatty acids in the meat.

Commercial crossbred barrows and gilts (n = 340) were used to study the effects of different dietary inclusions of ractopamine hydrochloride (RAC) on quality of LM and semimembranosus muscle (SM). Pigs were blocked by BW (107.3 ± 0.76 kg) and allotted to gender-specific pens (10 to 12 pigs/pen), and within blocks, pens of barrows or gilts (10 pens/treatment) were randomly assigned to 1 of 3 dietary RAC inclusions (0, 5, or 10 mg/kg) fed during the last 28 d before slaughter. Initial (45-min) and ultimate (24-h) pH and temperature were measured in LM and SM. Visual and instrumental [lightness (L*), redness (a*), and yellowness (b*) values] color as well as drip loss percentages were measured in both muscles after the 24-h chilling period at 1 to 4 °C. The LM was also evaluated for marbling, and samples of the LM were used to measure intramuscular fat (IMF) content, cooking losses, and Warner-Bratzler shear force (WBSF). Pork quality characteristics of the LM (P ≥ 0.227) and SM (P ≥ 0.082) did not differ between barrows and gilts. Furthermore, neither pH nor temperature of the LM (P ≥ 0.164) or SM (P ≥ 0.284) was affected by feeding pigs RAC. The LM from pigs fed 10 mg/kg of RAC received lesser (P = 0.032) subjective color scores than LM from pigs fed 0 and 5 mg/kg of RAC, and LM from pigs fed 10 mg/kg of RAC was less (P = 0.037) red than LM from pigs fed 0 mg/kg of RAC. In addition, SM from pigs fed 10 mg/kg of RAC had lesser (P ≤ 0.015) a* and b* values than pork from control-fed pigs; however, L* values for LM and SM were not (P ≥ 0.081) affected by dietary RAC. Drip loss percentages of the LM were similar (P = 0.815) among RAC treatments, but the SM from RAC-fed pigs had smaller (P = 0.020) drip loss percentages than SM from pigs fed 0 mg/kg of RAC. Marbling scores and IMF content of the LM did not (P ≥ 0.133) differ among RAC treatments; however, WBSF values were greater (P = 0.005) for LM chops from pigs fed 10 mg/kg than chops from pigs fed 0 and 5 mg/kg of RAC. Even though feeding barrows and gilts 10 mg/kg of dietary RAC reduced (P = 0.050) cooking losses of LM chops compared with feeding 5 mg/kg of RAC, including 10 mg/kg of RAC in the diet of finishing pigs reduced pork tenderness. Therefore, results from this study support the recommendation that including 5 mg/kg of RAC in finishing diets should improve live pig performance without detrimental effects on fresh pork quality and cooked pork palatability.

IVBem-estar animal no manejo pré-abate e a influência na qualidade da carne suína e nos parâmetros fisilógicos do estresse Animal welfare at pre-slaughter handling and the influence on pork meat quality and on stress physiological parameters

RESUMO -O trabalho foi realizado objetivando-se avaliar o efeito da densidade populacional e da linhagem sobre as características de desempenho, o rendimento de carcaça e a qualidade da carne de peito (perda de peso por cozimento, força de cizalhamento e pH) em frangos de corte. Foram utilizados 2.925 pintos de um dia, sexados, distribuídos em um delineamento experimental inteiramente casualizado, em fatorial 3x3x2, sendo três linhagens (Ross 308, Cobb 500 e Hybro PG), três densidades (10, 13 e 16 aves/m 2 ) e dois sexos, com duas repetições com número variável de aves em função da densidade. A densidade afetou o ganho de peso nas fases inicial e final e no período total, sendo que a densidade de 10 aves/m 2 apresentou o melhor ganho de peso, porém, as densidades de 13 e 16 aves/m 2 não diferiram entre si. O aumento da densidade promoveu maior produção de peso vivo/m 2 de galpão, além de incrementar a renda bruta. No entanto, não afetou o rendimento de carcaça e das partes, bem como as características de qualidade da carne. As linhagens diferiram para ganho de peso em todas as fases e para o consumo de ração na fase final e no período total de criação, porém não diferiram para o rendimento de carcaça, apesar de diferirem para o rendimento de peito, pernas, asas, dorso e gordura abdominal, sendo que para o rendimento de pernas houve diferenças apenas entre os machos e para gordura abdominal apenas entre as fêmeas. As linhagens diferiram para perda de peso da carne de peito por cozimento, mas não para maciez e pH. O sexo das aves influenciou as características de desempenho e rendimento de carcaça, mas não a qualidade da carne do peito.Palavras-chave: densidade de criação, desempenho, frangos de corte, genética, qualidade da carne, rendimento de carcaça Effect of Stocking Density on Performance, Carcass Yield and Meat Quality in Broilers of Different Commercial StrainsABSTRACT -The objective of this study was to evaluate the effects of stocking density and strain on performance, carcass yield and cuts and quality parameters of breast meat (cooking weight loss, shearing force and pH) of broilers chickens. Two thousand and nine hundred and twenty five day-old chicks were alocated in a randomized 3x3x2 factorial design, with tree commercial strains (Ross 308, Cobb 500 and Hybro PG), three densities (10, 13 and 16 birds/m 2 ) and two sex with two replications with variable number of birds due to stocking density. The densities resulted in differences for weight gain in the starter and finisher phase and in the total period, when the density of 10 birds/m 2 presented higher weight gain than 13 and 16 birds/m 2 . However, densities of 13 and 16 birds/m 2 was not different. Increasing stocking density increased live weight production per area and profit. Densities did not affected carcass yield and cuts as well as breast meat quality parameters. Strains was different on weight gain in all phases avaluated and for feed intake in finisher phase and total period. Strain did not affected carcass yield, however, effects on br...

Much of medical research relies on animal models to deepen knowledge of the causes of animal and human diseases, as well as to enable the development of innovative therapies. Despite rodents being the most widely used research model worldwide, in recent decades, the use of the zebrafish (Danio rerio) model has exponentially been adopted among the scientific community. This is because such a small tropical freshwater teleost fish has crucial genetic, anatomical and physiological homology with mammals. Therefore, zebrafish constitutes an excellent experimental model for behavioral, genetic and toxicological studies which unravels the mechanism of various human diseases. Furthermore, it serves well to test new therapeutic agents, such as the safety of new vaccines. The aim of this review was to provide a systematic literature review on the most recent studies carried out on the topic. It presents numerous advantages of this type of animal model in tests of efficacy and safety of both animal and human vaccines, thus highlighting gains in time and cost reduction of research and analyzes.