In broiler feed manufacturing, grinding may significantly increase costs due to electric energy use. This study evaluated the performance and the morphometrics of the gastrointestinal tract of broilers. According to a completely randomized experimental design, 2,400 birds (1,200 males and 1,200 females) were submitted to five treatments of eight replicates each. Treatments consisted of diets based corn or sorghum as follows: ground corn (A), broken corn (B), ground sorghum (C), ground (50%) and whole (50%) sorghum (D) and whole sorghum (100%; E). Pre-starter feeds (1 to 8 days), based on corn or sorghum, were produced only with ground grains. The study was divided in two trials: males and females. The results were submitted to analysis of variance (p<0.05) and Tukey's test. Feed intake, live weight, feed conversion ratio, and livability of 21-and 42-day-old male and female broilers were not affected by the treatments. This demonstrates that broiler performance is not influenced by sorghum physical form and that broilers fed sorghum-based diets presented similar performance as those fed corn-based diets. Gizzard and small intestine were heavier when whole sorghum grains was included in the diet. It was concluded that whole sorghum grains can be included in broiler feeds with not detrimental effects on performance.

The Cerrado has a vast diversity of fruit plant species. Among them, the cagaita and mangabeira trees stand out because of their fruits nutritional potential. They propagate through seeds, a method that generates genetically distinct plants. Thus, it would be of interest to propagate these plants through vegetative propagation techniques aiming to select superior and identical genotypes from the mother plant. Therefore, the objective was to establish a methodology for maintenance, survival, and rooting induction of Eugenia dysenterica and Hancornia speciosa var. pubescens in nutrient solution with different sucrose concentrations added with 2.4-dichlorophenoxyacetic auxin (2.4-D). In the cagaita and mangabeira tree cuttings, five sucrose concentrations were evaluated: 0, 5, 10, 15, and 20% for the first; and 0, 10, 20, 30, and 40 % for the second species. In addition to these, the control was deionized water. To the sucrose solution was added 190 g L-1 NH4NO3, Ca3ClO, K2SO 4, and 3.00 mg L -1 of 2.4-D. We also performed a second test for cagaita tree, which was evaluated different doses of 2.4-D: 0, 0.5, 1.0, 1.5, and 2.0 mg L-1; and control (deionized water). In all experiments, the completely randomized design was used. We collected data on survival, contamination, cuttings with permanent leaves, base oxidation, callus formation, and root starts. In the first cagaita tree experiment, cuttings survival was higher than 80%. In the second trial, the use of 2.4-D did not favor the survival of the cuttings, nor did it promote the formation of root starts. For mangabeira was observed survival values of 100% in all treatments evaluated, and root starts were also found in its herbaceous cuttings.

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The Fig (Ficus carica L.) is a fruit produced worldwide for in in natura consumption and processing. The aim of this work was to evaluate the effect of edible coatings on the post-harvest qualities of fig fruit. The experiment was conducted at the Instituto Federal Goiano – Urutaí Campus, using figs from a orchard in the municipality of Silvania-GO. The fruits, after washing and sanitization, received edible coatings (polysaccharide, protein and lipid), constituting the treatments together with the control treatment (without cover). The fruits were stored for six days at a temperature of 25 ± 2 º C, in a completely randomized design with 5 replications. Sensory parameters (appearance, aroma and flavor) and physicochemical (weight loss, titratable acidity, soluble solids, ratio, pH and diameter) were analyzed at 0, 3 and 6 days of storage. The data obtained were submitted to MANOVA analysis and the treatments were compared using ellipses of 95% of confidence. The fig fruits, of all treatments, showed no variation of soluble solids over time (10 º Brix), and did not present aroma and alcoholic flavor. For the other variables analyzed there were variations, highlighting the lipid coatings, which maintained better fruit qualities over time, differentiating from the other treatments. The polysaccharide and proteic coatings presented identical behavior, this, intermediate to the lipid coatings and to the control treatment. In the conditions that the study was carried out, there was a rapid loss of fruit quality and, among the covers, the lipid minimized these losses.

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