For all the products, the hot smoking resulted in the lowest acceptability.

Objective of this work was to evaluate the protective effect of vitamin E on the cooked ham. Ninety-six pigs (LW X L X P), forty-eight barrows and forty cholesta-4,6-dien-3-one; 20α-hydroxycolesterol; 24-hydroxycholesterol, and 25-hidroxycholesterol

No abstract

Glycine max soybean and its derivates stand out as functional food due to its content being free of aglycon isoflavones and their respective beta-glucosides. This study is aimed at classifying and quantifying the isoflavones content in defatted soy flour (DSF) derivates and textured soy protein (TSP). From DSF and TSP samples found in the market, the soy protein isolates (SPI) and the soluble soy protein concentrate (SSPC) were obtained. The isoflavones were extracted from SPI and from SSPC, classified, and quantified through HPLC. The isoflavones daidzein and genistein and their glucosides daidzin, genistin, were found. For the SPI obtained from the TSP, values of beta-glucosides came out with an average of 32.08 mg/100 g. However, for the SPI obtained from the DSF, values averaged 13.32 +/- 0.172 mg/100 g. The highest content levels were observed in the derivates obtained from TSP. SPI was found with the lowest levels of daidzin in SSPC obtained from the DSF. Genistein was only observed in the supernatant, a derivate of SSPC obtained from TSP. During the derivatization process, losses of up to 35.7% of isoflavones in the precipitate occurred. Both SPI and SSPC, obtained from DSF and from TSP, presented great concentration of b-glucosides compounds.

RESUMO.O experimento teve por objetivo avaliar o efeito do sistema de criação e da época do ano, sobre o desempenho e qualidade da carne de frangos de corte. Foram estudadas 524.000 aves da linhagem comercial Cobb 500, distribuídas em três galpões com diferentes sistemas de automatização, durante as quatro estações do ano. O delineamento foi inteiramente casualizado, com esquema fatorial 3 x 4 (tipo de galpão x época do ano). Foram utilizadas rações do sistema integrado, cama de palha de arroz, e as aves foram abatidas em um frigorífico aos 43 dias de idade. Foram avaliados os dados de desempenho (consumo de ração, ganho de peso diário, conversão alimentar e mortalidade), com dados fornecidos pelo sistema integrado. Também, foram avaliados os defeitos nas carcaças, e análises de pH, maciez e perda de água da carne. As aves criadas nos sistemas automatizado e semiautomatizado, e nos períodos mais quentes do ano, apresentaram menor rendimento de carcaça e piores características de qualidade de carne (maior perda de peso, menor maciez e maior acidez), e maior incidência de defeitos nas carcaças. As aves criadas no sistema não-automatizado e nos períodos mais frios apresentaram melhor desempenho, com menor índice de mortalidade e melhor qualidade da carne.Palavras-chave: defeitos de carcaça, perda de peso, taxa de mortalidade, fator de produção, pH, força de cisalhamento.ABSTRACT. Effect of handling system and seasons of the year on performance, carcass yield and meat quality of broiler chicken. This study had as objective to evaluate the effect of the handling system and season of the year on the performance and meat quality of broiler chicken. Five hundred twenty-four thousand commercial Cobb 500 chicks were allocated in three different handling systems, during the four seasons of the year. The experimental design was completely randomized, with a 3 x 4 factorial scheme (three types of storage shed and four seasons). The diet was provided by a co-operative system and consisted of rice straw, and the broilers were slaughtered in a slaughterhouse at 43 days of age. Feed intake, weight, daily weight gain and mortality rate were available with data provided by the co-operative system. Carcass defects were also evaluated, and analyses of pH, tenderness and drip loss of meat were determined. The chickens raised in automatic and semi-automatic systems and during warm seasons showed lower carcass yield and worse meat quality (great values of drip loss and acidity, small values of tenderness), and higher rates of carcass defects. Chickens raised in a non-automatic system and during cold seasons showed the best performance, with low mortality rate and the best meat quality.Key words: carcass defects, drip loss, mortality rate, production factor, pH, shear force. IntroduçãoNas últimas décadas, a avicultura vem sofrendo grandes mudanças, principalmente pelas novas tecnologias aplicadas à genética, nutrição e sanidade, fazendo com que os índices de produtividade rompam barreiras cada vez maiores todos os anos (BATISTA, 2001). ...