Identical thermal stress coupled with different temperature and humidity combinations affects nutrient digestibility and gut metabolites of laying hens

The present study investigated whether the same temperature-humidity index (THI) values under different conditions of air temperature and relative humidity (RH) would affect the thermoregulatory, nutritional, and behavioral responses of laying hens. One hundred twenty Hy-Line Brown laying hens (60-weeks-old) were divided equally in two environmental chambers: 26 °C with 70% RH (hRH75) and 30 °C with 30% RH (hT75) for 28 days. The two ambient environments (hRH75 and hT75) had an identical THI value of 75, calculated using an empirical formula for laying hens. Neither hRH75 nor hT75 affected rectal and body-surface temperatures and heart and respiratory rates. The concentration of volatile fatty acids in fecal excreta were altered by the thermal treatments. hT75 vs. hRH75 decreased the proportion of acetate and increased the proportion of propionate in fecal samples. hT75 vs. hRH75 lowered the digestibility of dry matter, crude protein, and neutral detergent fiber at 14 days. Thermal treatments did not affect heat stress-associated behavioral responses including feeding, drinking, panting, and wing elevation at any stage. Laying hens exposed to the same THI at different temperatures and RH exhibit equal physiological responses including rectal and body-surface temperatures, heart and respiratory rates, and behavioral responses. Nonetheless, high-temperature treatment (hT75; 30 °C and 30% RH) vs. low temperature treatment (hRH75; 26 °C and 70% RH) affects nutrient digestibility and gut metabolites, suggesting that there are negligible but discernable responses to temperature in the gut physiology.(AU)

Resveratrol Attenuates Heat-Stress-Impaired Immune and Inflammatory Responses of Broilers by Modulating Toll-Like Receptor-4 Signaling Pathway

This study investigated the effect of resveratrol on the immune and inflammatory responses and the mRNA levels of splenic toll-like receptor (TLR)-4 signaling pathway-related genes of broilers under heat stress (HS). One hundred and sixty-two birds were allocated to three groups, each with 6 replicates, for 21 continuous days. The three treatments were as follows: the control group (22 ± 1 °C), the HS (33 ± 1 °C for 10 h d-1 and 22 ± 1 °C for the remaining time) group and the HS + resveratrol (400 mg kg-1) group. At the end of the trial, one bird per replicate close to the average body weight (BW) was selected, exsanguinated, and slaughtered. Compared with the control group, the HS treatment decreased (p<0.05) final BW, average daily gain (ADG), average daily feed intake (ADFI), relative weight of bursa of Fabricius and spleen, serum immunoglobulin (Ig) Y, IgA and interleukin (IL)-10 contents, and splenic IL-10 mRNA level, while it increased (p<0.05) feed/gain, mRNA levels of splenic tumor necrosis factor-α (TNF-α), TLR-4, nuclear factor-kappa-B (NF-κB), IL-1ß, and IL-6. Compared to the HS group, the HS+resveratrol group exhibited increased (p<0.05) final BW, ADG, relative weight of bursa of Fabricius and spleen, serum IgY, IgA and IL-10 contents, and splenic IL-10 mRNA level, while it exhibited lower (p<0.05) TNF-α, IL-1ß and IL-6 contents in serum, and splenic TLR4, TNF-α, IL-1ß, and NF-κB mRNA levels. In conclusion, resveratrol prevented a HS-impairment of the immune function of broilers by blocking the abnormal activation of the TLR4 signaling pathway.(AU)

Tracking of thermal microbial shock proteins and genomic variation of Bacillus cereus due to some abiotic stresses / Rastreamento de proteínas de choque microbiano térmico e variação genômica de Bacillus cereus devido a alguns estresses abióticos

Bacillus cereus is considered the most potent bacterial strain in terms of the increment in induced proteins during thermal treatment at 52 °C for 90 min. Protein production in food-born microorganism (Bacillus cereus) recovered from contaminated food was investigated in response to heat shock treatment. Bacterial tolerance towards pH, salinity, and temperature at various levels was also investigated. Heat-shock proteins (HSPs) produced when exposed to 52 °C for up to 60 minutes led to significant differences (30%) above the untreated control (37 °C), and the maximum difference was recorded at 52°C at 90 minutes. ISSR detected a higher number of bands/primer than RAPD (13.7 vs. 12.7, respectively), and more polymorphic bands (10.7 vs. 8.4 bands/primer, respectively). The untreated bacterial strain did not grow at pH levels lower than 3, whereas the thermally treated strain grew significantly at pH two. A consistent increase in HSPs was observed, with a gradual increase in salinity of less than 16%. Surprisingly, the gradual increase in temperature did not induce tolerance against higher temperatures. However, a significant growth rate was noticed in response to heat-shocked treatments. The untreated Bacillus cereus demonstrated antibiotic resistance to gentamycin and clindamycin (1.54 and 1.65 cm, respectively), much lower than the corresponding inhibition areas with preheat-treated test pathogen which were recorded (2.37 and 2.49 cm, respectively).

Bacillus cereus é considerada a cepa bacteriana mais potente em termos de incremento de proteínas induzidas durante o tratamento térmico a 52 °C por 90 min. A produção de proteínas em microorganismos de origem alimentar (Bacillus cereus) recuperados de alimentos contaminados foi investigada em resposta ao tratamento de choque térmico. A tolerância bacteriana ao pH, salinidade e temperatura em vários níveis também foram investigadas. Proteínas de choque térmico (HSPs) produzidas quando expostas a 52 °C por até 60 minutos levaram a diferenças significativas (30%) acima do controle não tratado (37 °C), e a diferença máxima foi registrada a 52 °C em 90 minutos . O ISSR detectou um maior número de bandas/iniciador do que o RAPD (13,7 vs. 12,7, respectivamente) e mais bandas polimórficas (10,7 vs. 8,4 bandas/iniciador, respectivamente). A cepa bacteriana não tratada não cresceu em níveis de pH abaixo de 3, enquanto a cepa tratada termicamente cresceu significativamente em pH dois. Observou-se aumento consistente de HSPs, com aumento gradual da salinidade inferior a 16%. Surpreendentemente, o aumento gradual da temperatura não induziu tolerância a temperaturas mais altas. No entanto, uma taxa de crescimento significativa foi observada em resposta aos tratamentos de choque térmico. O Bacillus cereus não tratado demonstrou resistência antibiótica à gentamicina e clindamicina (1,54 e 1,65 cm, respectivamente), muito menor do que as áreas de inibição correspondentes com patógeno de teste pré-tratado que foram registradas (2,37 e 2,49 cm, respectivamente).

Behavioral changes in dairy calves raised in outdoor holding pens with alternative roofing / Alterações comportamentais de bezerras criadas em bezerreiros tropicais com cobertura alternativa

This study assessed the behavior of dairy calves raised in outdoor holding pens covered with different geosynthetics. Twenty crossbred (Girolando, Jersey and Holstein) dairy calves undergoing weaning were used, with an average initial live weight of 40.6 Kg. A completely randomized block design was used, with a 4 x 3 factorial scheme and 5 repetitions. The roofing materials were polyethylene mesh, drainage geocomposite, nonwoven geotextile and woven geotextile, representing the first factor, and assessment times (8 to 11 a.m., 11:15 a.m. to 2 p.m. and 2:15 to 6 p.m.) the second factor. Environmental variables were analyzed, and the following heat stress indices calculated: black globe-humidity index (BGHI) and equivalent temperature. The average BGHI and equivalent temperature were 79 and 26, respectively. Walking behavior differed between treatments (P<0.05) and was more frequent in the woven geotextile treatment. The most frequent behavior observed throughout the day was lying in the shade (53%), demonstrating the importance of providing artificial shading during this stage of life. When compared to polyethylene mesh, the drainage geocomposite and nonwoven geotextile were better suited to providing shade for dairy calves undergoing weaning in tropical regions.

O trabalho avaliou o comportamento de bezerras leiteiras, criadas em bezerreiros de modelo tropical, contendo diferentes geossintéticos como material de cobertura. Foram avaliadas 20 fêmeas Girolando, Jersey e Holandesa com peso inicial médio de 40,6 Kg durante a fase de aleitamento. O delineamento experimental foi de blocos casualizados completos, em arranjo fatorial 4 x 3 com 5 repetições. Os materiais de cobertura foram: malha de polietileno, geocomposto drenante, geotêxtil não-tecido e geotêxtil tecido foram o primeiro fator e os períodos do dia (08 às 11, 11:15 às 14 e 14:15 às 18 horas) foram o segundo fator. Foram avaliadas as variáveis ambientais e calculados os índices de conforto térmico: índice de temperatura do globo negro e umidade e índice de temperatura equivalente. As médias do índice de temperatura do globo negro e índice de temperatura equivalente foram 79 e 26, respectivamente. O comportamento andando diferiu entre tratamentos (P<0,05), sendo mais frequente no tratamento geotêxtil tecido. A frequência comportamental mais observada ao longo do dia foi deitada à sombra (53%) deixando evidente a importância da disponibilização de sombreamento artificial para essa fase de vida. Os materiais de cobertura geossintéticos Geodrenante e Geotêxtil não-tecido, comparados à malha de polietileno, foram os mais apropriados para a utilização como sombreamento em regiões de clima tropical para bezerras em fase de aleitamento.

Semen quality and sperm characteristics in broiler breeder cockerels fed vitamin E during hot season

Thirty-two Arbor Acres (AA) cockerels aged 27 weeks were used to determine the effect of vitamin E (VE) on the semen characteristics and sperm quality during hot season. The birds were fed diets containing 0, 50, 100 and 150mg VE kg-1 feed. There were 4 replicates and two birds per replicate. Semen collection was done thrice a week for three weeks in all birds. Dietary vitamin E significantly (p < 0.05) increased the semen volume (SV) and number of sperm cells (NS) in AA cockerels. CONTROL birds (0.71 mL) had lower SV than birds fed 150 mg VE (0.94 mL). Birds on 100 and 150 mg VE recorded similar NS, which was higher than 0 and 50 mg VE groups. The least NS was in the CONTROL group. Sperm abnormality gradually (p < 0.05) decreased as dietary VE increased from 0 to 150 mg. Significant (p < 0.01) effect of dietary VE was recorded in percentage live sperm (PLS). Semen from cockerels on VE treatment had higher PLS than the CONTROL. In conclusion, it may be beneficial to supplement the broiler breeder cockerel diet with VE up to 150 mg kg-1 feed during hot season as it increased SV, NS and PLS and decreased sperm abnormality.(AU)

Thermal modification influences the mechanical resistance of wood from forestry species / A modificação térmica influencia na resistência mecânica da madeira de espécies florestais

ABSTRACT: This study evaluated the effects of thermal modification at different temperatures and for different durations on the mechanical strength of wood of selected species from an agroforestry system. To this end, three 9-year-old (approximate age) individuals, each from four species of forest trees-Parapiptadenia rigida (Benth.) Brenan, Peltophorum dubium (Spreng.) Taub., Eucalyptus grandis × Eucalyptus urophylla hybrid, and Schizolobium parahyba (Vell.) Blake-were evaluated. After obtaining initial measurements, samples from the four species under went heat treatment for 2 h and 4 h and were subsequently subjected to heat using an oven at temperatures 120°C, 150°C, 180°C, and 210°C; respectively, in addition to the control. For evaluating mechanical strength, the technical standard ASTM D 143-94 was used to obtain the values of the moduli of elasticity and rupture, tension at the proportional limit, and maximum force of the subjects. It was observed that different durations and temperatures altered the mechanical strength of the wood of the four species studied. The 2 h residence time is the most recommended for conducting thermal modification. This procedure modifies the mechanical resistance of wood in a positive manner, with exposure temperatures ranging between 120 ºC and 180 ºC being the most recommended. The thermal treatment carried out for 4 h is not recommended for structural purposes because of the decrease in flexural strength.

RESUMO: O objetivo do presente estudo foi avaliar o efeito da modificação térmica em diferentes tempos e temperaturas na resistência mecânica da madeira de espécies provenientes de um sistema agroflorestal. Para tanto, foram avaliados três indivíduos de Parapiptadenia rigida (Benth.) Brenan, Peltophorum dubium (Spreng.) Taub., Eucalyptus grandis × Eucalyptus urophylla e Schizolobium parahyba (Vell.) Blake, todos com nove anos de idade. Após o dimensionamento, as amostras passaram pelo processo de modificação térmica durante 2h e 4h realizado em estufa nas temperaturas de 120 °C, 150 °C, 180 °C e 210 °C, além da testemunha. Para avaliação da resistência mecânica, seguiu-se a norma técnica ASTM D 143-94, obtendo-se os valores de módulos de elasticidade e ruptura, tensão no limite proporcional e força máxima. Observou-se que os diferentes tempos e temperaturas alteram a resistência mecânica das quatro espécies estudadas. O tempo de 2 h de permanência é o mais recomendado para a realização da modificação térmica. O procedimento modifica a resistência mecânica da madeira de uma forma positiva, sendo que as temperaturas de exposição que variaram entre 120 °C e 180 ºC são as mais recomendadas. A modificação térmica realizada pelo período de 4 h não é recomendada para fins estruturais, pelo fato do decréscimo da resistência à flexão.

Effect of plasma and heat treatments on orange juice quality / Efeito de plasma e tratamento térmico na qualidade do suco de laranja

Heat treatment is used in the orange juice industry to neutralize the action of pathogenic microorganisms. However, it can reduce the nutritional value of the juice. Thus, our study assessed the cold plasma treatment as an alternative method against Escherichia coli and Candida albicans in 'Lima' orange juice. Both, plasma and heat treatments, reduced the amount of E. coli in the juice, inactivating 16.72 and 100%, respectively. Plasma did not inactivate C. albicans, but heat treatment inactivated 100%. Plasma and heat treatment increased Hue angle and luminosity (more yellowish juice). Plasma reduced vitamin C, carotenoids, and polyphenols content, while increased flavonoids. Heat treatment reduced the carotenoid content. However, neither heat nor plasma treatment altered the antioxidant activity. The plasma treatment reduced the intensity of color (chroma), the soluble solids content and the acidity ratio, total sugars, and the vitamin C content of juice compared to the heat-treated and control juices. Plasma-treated juice showed increased levels of yellow flavonoids, total phenolics and antioxidant activity until the 12th day of storage.

O tratamento térmico é utilizado na indústria de suco de laranja para neutralizar a ação de microrganismos patogênicos. No entanto, pode reduzir o valor nutricional do suco. Assim, o estudo avaliou o tratamento com plasma frio como método alternativo contra Escherichia coli e Candida albicans em suco de laranja 'Lima'. Ambos os tratamentos, plasma e calor, reduziram a quantidade de E. coli no suco, inativando 16.72 e 100%, respectivamente. O plasma não inativou C. albicans, mas o tratamento térmico inativou 100%. Plasma e tratamento térmico aumentaram o ângulo Hue e a luminosidade do suco (tom mais amarelo). O plasma reduziu o conteúdo de vitamina C, carotenóides e polifenóis, enquanto aumentou os flavonóides. O tratamento térmico reduziu o teor de carotenóides. No entanto, nem o calor nem o tratamento com plasma alteraram a atividade antioxidante. O tratamento com plasma reduziu a intensidade da cor (croma), o teor de sólidos solúveis e a razão de acidez, açúcares totais e o teor de vitamina C do suco em comparação com os sucos tratados termicamente e controle. O suco tratado com plasma apresentou maiores teores de flavonóides amarelos, fenólicos totais e atividade antioxidante até o 12º dia de armazenamento.

Thermal modification influences the mechanical resistance of wood from forestry species / A modificação térmica influencia na resistência mecânica da madeira de espécies florestais

This study evaluated the effects of thermal modification at different temperatures and for different durations on the mechanical strength of wood of selected species from an agroforestry system. To this end, three 9-year-old (approximate age) individuals, each from four species of forest trees-Parapiptadenia rigida (Benth.) Brenan, Peltophorum dubium (Spreng.) Taub., Eucalyptus grandis × Eucalyptus urophylla hybrid, and Schizolobium parahyba (Vell.) Blake-were evaluated. After obtaining initial measurements, samples from the four species under went heat treatment for 2 h and 4 h and were subsequently subjected to heat using an oven at temperatures 120°C, 150°C, 180°C, and 210°C; respectively, in addition to the control. For evaluating mechanical strength, the technical standard ASTM D 143-94 was used to obtain the values of the moduli of elasticity and rupture, tension at the proportional limit, and maximum force of the subjects. It was observed that different durations and temperatures altered the mechanical strength of the wood of the four species studied. The 2 h residence time is the most recommended for conducting thermal modification. This procedure modifies the mechanical resistance of wood in a positive manner, with exposure temperatures ranging between 120 ºC and 180 ºC being the most recommended. The thermal treatment carried out for 4 h is not recommended for structural purposes because of the decrease in flexural strength

O objetivo do presente estudo foi avaliar o efeito da modificação térmica em diferentes tempos e temperaturas na resistência mecânica da madeira de espécies provenientes de um sistema agroflorestal. Para tanto, foram avaliados três indivíduos de Parapiptadenia rigida (Benth.) Brenan, Peltophorum dubium (Spreng.) Taub., Eucalyptus grandis × Eucalyptus urophylla e Schizolobium parahyba (Vell.) Blake, todos com nove anos de idade. Após o dimensionamento, as amostras passaram pelo processo de modificação térmica durante 2h e 4h realizado em estufa nas temperaturas de 120 °C, 150 °C, 180 °C e 210 °C, além da testemunha. Para avaliação da resistência mecânica, seguiu-se a norma técnica ASTM D 143-94, obtendo-se os valores de módulos de elasticidade e ruptura, tensão no limite proporcional e força máxima. Observou-se que os diferentes tempos e temperaturas alteram a resistência mecânica das quatro espécies estudadas. O tempo de 2 h de permanência é o mais recomendado para a realização da modificação térmica. O procedimento modifica a resistência mecânica da madeira de uma forma positiva, sendo que as temperaturas de exposição que variaram entre 120 °C e 180 ºC são as mais recomendadas. A modificação térmica realizada pelo período de 4 h não é recomendada para fins estruturais, pelo fato do decréscimo da resistência à flexão.

Effect of heat stress and solar radiation on dry matter intake, biochemical indicators, production, and quality of Holstein and Jersey cows' milk / Efeito do estresse calórico e da insolação sobre consumo, indicadores bioquímicos, produção e qualidade do leite de vacas Holandês e Jersey

The objective of this work was to compare the dry matter intake, milk yield and quality, physiological and biochemical parameters in Holstein (n=10) and Jersey (n=10) cows under heat stress and insolation, in two treatments: CL - cooling by ventilation and sprinkling and HS - heat stress and insolation. Data were submitted to ANOVA. There was an interaction between treatment and breed and day effect for dry matter intake. For consumption in % of body weight, CL and Jersey cows consumed more. CL cows produced more milk and 3.5% fat-corrected milk. Feed efficiency was similar between treatments and breeds. Fat, lactose, total solids, and somatic cell score did not differ. The concentration of milk urea nitrogen was higher for CL cows. Milk from Holstein cows had greater stability to alcohol, and from HT cows had a greater freezing point of milk. HT cows had higher respiratory rates in the morning and surface temperatures in the afternoon. There were no differences in beta-hydroxybutyrate and glucose concentrations. Heat stress, with insulation, reduces intake, especially in Holstein cows, as well as milk production and increases the freezing point of milk, respiratory rate, and surface temperature.

O objetivo deste trabalho foi comparar o consumo de matéria seca, a produção e a qualidade do leite, os parâmetros fisiológicos e bioquímicos em vacas das raças Holandesa (n=10) e Jersey (n=10) sob estresse calórico e insolação, em dois tratamentos: CL - resfriamento por ventilação e aspersão; HS - estresse térmico e insolação. Os dados foram submetidos à análise de variância. Houve interação entre tratamento e raça e efeito de dia para consumo de matéria seca. Para consumo em % de peso vivo, vacas CL e Jersey consumiram mais. Vacas CL produziram mais leite e leite corrigido a 3,5% de gordura. A eficiência alimentar foi similar entre tratamentos e raças. Teores de gordura, lactose, sólidos totais e escore de células somáticas não diferiram. A concentração de nitrogênio ureico do leite foi maior para vacas CL. O leite das vacas Holandesas apresentou maior estabilidade ao álcool, e de vacas HT maior crioscopia. Vacas HT apresentaram maior frequência respiratória de manhã e temperatura superficial à tarde. Não houve diferenças para concentração de beta-hidroxibutirato e glicose. O estresse calórico, com insolação, reduz o consumo, especialmente em vacas Holandesas, bem como a produção de leite, com aumento da crioscopia, elevando a frequência respiratória e a temperatura superficial.

Evaluation of nutritional composition of flour residue of mangaba processing

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Reproductive and hormonal responses of two breeds of roosters fed diets containing chromium picolinate with or without vitamin C at high ambient temperature

This study evaluated the effects of chromium picolinate (CrPic) with or without vitamin C on the reproductive potentials of cocks raised under high ambient temperature. Four diets contained CrPic at 0.00 to 1.20 mg kg-1 without vitamin C and another four diets contained CrPic with 200 mg vitamin C each. A total of 192 White Leghorn and Noiler cocks (96 cocks each) were randomly assigned to the 8 treatments and replicated 4 times with 6 cocks per replicate in a 2 x2 x 4 factorial experiment. At the end of the sixteen weeks study, twelve birds per treatment were randomly sacrificed. The testes were carefully sampled, weighed and processed for estimation of daily sperm production using the homogenate method. The results revealed that the interactions of 0.40 mg CrPic kg-1 with or without vitamin C significantly (p < 0.05) influenced the gonadal and extra-gonadal weights, semen characteristics among the cocks while the daily sperm production and reproductive hormones were not negatively affected. This study, therefore, concluded that 0.40 mg CrPic kg-1 diet with vitamin C could significantly reduce the effects of heat stress on cocks raised under high ambient temperature without negatively impacting on their normal reproductive functions.(AU)

Glutamine ameliorates Bungarus multicinctus venom-induced lung and heart injury through HSP70: NF-κB p65 and P53/PUMA signaling pathways involved

Background: Bungarus multicinctus is one of the most dangerous venomous snakes prone to cardiopulmonary damage with extremely high mortality. In our previous work, we found that glutamine (Gln) and glutamine synthetase (GS) in pig serum were significantly reduced after Bungarus multicinctus bite. In the present study, to explore whether there is a link between the pathogenesis of cardiopulmonary injury and Gln metabolic changes induced by Bungarus multicinctus venom. We investigated the effect of Gln supplementation on the lung and heart function after snakebite. Methods: We supplemented different concentrations of Gln to mice that were envenomated by Bungarus multicinctus to observe the biological behavior, survival rate, hematological and pathological changes. Gln was supplemented immediately or one hour after the venom injection, and then changes in Gln metabolism were analyzed. Subsequently, to further explore the protective mechanism of glutamine on tissue damage, we measured the expression of heat-shock protein70 (HSP70), NF-κB P65, P53/PUMA by western blotting and real-time polymerase in the lung and heart. Results: Gln supplementation delayed the envenoming symptoms, reduced mortality, and alleviated the histopathological changes in the heart and lung of mice bitten by Bungarus multicinctus. Additionally, Gln increased the activity of glutamine synthetase (GS), glutamate dehydrogenase (GDH) and glutaminase (GLS) in serum. It also balanced the transporter SLC7A11 expression in heart and lung tissues. Bungarus multicinctus venom induced the NF-κB nuclear translocation in the lung, while the HO-1 expression was suppressed. At the same time, venom activated the P53/PUMA signaling pathway and the BAX expression in the heart. Gln treatment reversed the above phenomenon and increased HSP70 expression. Conclusion: Gln alleviated the glutamine metabolism disorder and cardiopulmonary damage caused by Bungarus multicinctus venom. It may protect lungs and heart against venom by promoting the expression of HSP70, inhibiting the activation of NF-κB and P53/PUMA, thereby delaying the process of snake venom and reducing mortality. The present results indicate that Gln could be a potential treatment for Bungarus multicinctus bite.

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de [...].

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Abstract Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.

Resumo Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de novos produtos, a redução do descarte desses resíduos e consequentemente para a minimização do impacto ambiental.

Thromboembolism in a bitch - diagnosis by infrared thermography

Background: Thermography is a noninvasive, non-contact, painless, and non-ionizing imaging technique that records cutaneous thermal patterns generated by infrared emission of the surface. The surface heat is closely related to dermal microcirculation. Thromboembolism is responsible for important changes in the thermal pattern of the body surface due to physical obstruction of blood flow, being the main complication in immune-mediated hemolytic anemia. The aim of this paper is to report a dog with thrombus in his left forelimb secondary to idiopathic hemolytic anemia, whose diagnostic screening was performed through infrared thermography. Case: A 9-year-old mixed breed bitch was referred to a veterinary hospital with a history of emesis, diarrhea and dark-colored urine for 2 days. The complete blood count showed hypochromic macrocytic anemia (hematocrit [HTC] 28%, reference: 37 to 55%) with the presence of nucleated erythrocyte (14/100 leukocytes, reference: 0 to 5/100 leukocytes), polychromasia and spherocytes. Leukocytosis (28,300 mm³, reference: 6,000 to 17,000 mm³) by neutrophilia with left deviation and toxic granulations was also present, in addition to hemoglobinuria at urine exam. Therefore, treatment for immune-mediated hemolytic anemia (IMHA) was instituted. After 2 days, the animal returned with acute functional impairment of the left forelimb. Physical examination revealed that the limb was cold, without pulse, proprioception, reflexes, and deep pain. New blood analyses revealed decreased hematocrit (HTC 17%, reference: 37 to 55%), and increased total leukocyte number (57,000 mm3, reference: 6,000 to 17,000 mm³). Infrared thermography revealed an important temperature difference between the limbs, with the affected limb temperature considerably lower (31.3ºC) when compared to the contralateral limb (35.0ºC). Thermography showed the site of the thrombus in the medial portion of the limb (cephalic vein), where the catheter had been placed for fluid therapy. Due to the severity of the condition, the bitch was submitted to amputation surgery, which occurred without complications. The patient had a good response to treatment, with decreased signs of hemolysis and hypercoagulability. The medications were slowly withdrawn, and the clinical discharge occurred after 4 weeks. Discussion: In humans, thermography has been widely used in the assessment of thrombotic diseases, contributing to diagnosis, localization, and prognosis. In veterinary medicine, however, the use of this tool in the diagnosis of thromboembolism is still rare. The difference of 3.7°C between the affected and contralateral limb was objectively verified using thermography. A minimum difference of 2.4°C between limbs has high sensitivity and specificity for diagnosing thromboembolism and occurs due to the reduction in local blood flow. In the present case this tool was essential for the anatomical location of the thrombus, which was in the middle third of the forearm, and allowed an adequate surgical planning. It is known that the main complication of IMHA is thromboembolism. Its predisposing factors include venous stasis, endothelial damage, and hypercoagulability, being exacerbated by cage confinement, decubitus and presence of a peripheral venous catheter. The reported case corroborates at least one of these factors since it had a peripheral venous catheter in the left forelimb, which later showed absence of pulse, spinal reflexes, pain and proprioception. The thermography showed to be an objective, rapid and non-invasive tool to diagnose and precisely locate the thrombus, which allowed for adequate treatment and surgical planning for the case. To the best of our knowledge, this is the first report about use of thermography to diagnose thromboembolism secondary to immune-mediated hemolytic anemia in a dog.

Evaluation of nutritional composition of flour residue of mangaba processing / Avaliação dos fatos nutricionais do processamento do resíduo da farinha de mangaba

Among several fruits, mangaba (Hancornia speciosa Gomes), it aroused the interest of producers and consumers due to its attractive sensory characteristics and health beneficial properties (high nutritional value and presence of bioactive substances), thus, this work evaluates the nutritional factors of the flour residue of mangaba processing that is despised by the food industry, and the influence of temperature on its production. The mangaba processing residue was splited in two main groups: in natura sample (control), and other for preparation of flour that was dried at 50 °C and divided into two other groups: treatment A (flour with roasts at 110 °C and 130 °C) and treatment B (flour from drying at 50 °C). The nutritional characteristics of flours were analyzed considering the chemical parameters: pH, titratable total acidity and soluble solids, in addition to the determination of moisture content, total lipids, total dietary fiber and ash, total energy value, antioxidant activity, phytochemical screening, quantification of phenolic compounds and flavonoids, as well as technological functional properties (water absorption index (WAI), water solubility index (WSI), milk absorption index (MAI) and milk solubility index (MSI) and oil absorption index (OAI). The results showed that the bioactive compounds present in the extracts do not have significant properties of acting as free radical kidnappers. The heat treatment, performed in the flour of mangaba processing residues, influenced the nutritional factors and properties of absorption and solubility, which showed statistical differences. These results show that the flour is a viable alternative for the energy enrichment of diets, contributing to the development of new products, the reduction of the disposal of these residues and consequently to the minimization of the environmental impact.(AU)

Dentre as diversas frutas a mangaba (Hancornia speciosa Gomes), despertou interesse de produtores e consumidores devido às suas características sensoriais atrativas e propriedades benéficas à saúde (elevado valor nutricional e presença de substâncias bioativas), assim, o trabalho avaliar os fatores nutricionais do resíduo da farinha de processamento de mangaba que é desprezado pela indústria alimentícia e, a influência da temperatura na sua produção. O resíduo de processamento da mangaba foi dividido em dois lotes, sendo um deles utilizado para as análises in natura (amostra controle) e o outro para a confecção da farinha que foi seca a 50 °C, e dividida em dois lotes: tratamento A (farinha com torras a 110 °C e 130 °C) e no tratamento B (farinha oriunda da secagem a 50 °C). Analisou-se as características nutricionais de farinhas considerando os parâmetros químicos: pH, acidez total titulável e sólidos solúveis, além da determinação do teor de umidade, lipídios totais, fibra alimentar total e cinzas, valor energético total, atividade antioxidante, triagem fitoquímica, quantificação de compostos fenólicos e flavonoides, bem como as propriedades funcionais tecnológicas (índice de absorção de água (IAA), índice de solubilidade em água (ISA), índice de absorção de leite (IAL) e índice de solubilidade em leite (ISL) e índice de absorção de óleo (IAO). Na análise foi inferido que os compostos bioativos presentes nos extratos não possuem propriedades significativas de agir como sequestradores de radicais livres. O tratamento térmico, realizado na farinha de resíduos de processamento de mangaba, influenciou nos dados dos fatores nutricionais e das propriedades de absorção e solubilidade, os quais apresentaram diferenças estatísticas. Estes resultados credenciam a farinha como uma alternativa viável para o enriquecimento energético de dietas, contribuindo para o desenvolvimento de [...].(AU)

Effect of In Ovo Ascorbic Acid Injection and Thermal Manipulation During Incubation on Intestine Morphology of Broilers Reared under Cold and Heat Stress

It was investigated if pre-incubation ascorbic acid (AA) injection in fertile eggs incubated at high temperature impacts the performance, the yield of carcass and parts, and the intestine morphology of broilers reared under heat stress. Three thousand Cobb® fertile broiler eggs were randomly distributed according to weight into three incubations treatments (eggs not injected with AA and incubated at 37.5°C; eggs not injected with AA and incubated at 39°C; and eggs injected with 6 µg AA/100 µL water prior to incubation and incubated at 39ºC). The hatched birds were reared at thermoneutral, cold, and hot house temperatures. Broilers reared under hot temperature presented lower feed intake and weight gain than the broilers of the different rearing temperatures. Egg incubation at 39.0 ºC and 39.0 ºC + AA reduced broiler viability. Carcass and cut yields were not influenced by incubation and rearing procedures. Duodenal goblet cell count was lower in broilers from eggs of the treatment 39ºC + AA than in broilers from the other incubation treatments and in broiler rearing in hot temperature. In the jejunum, the goblet cell counts were higher in broilers that were reared under hot than thermoneutral temperatures. The incubation treatment of 39 ºC+AA increased the goblet cell counts in the ileum of broilers reared under cold temperatures. Rearing temperature influenced the duodenal villi counts, which were lower under cold rearing conditions than in the two other rearing temperatures. The results showed that egg incubation at 39°C, independently of ascorbic acid injection, did not produce an effective epigenetic heat adaptation in broilers.(AU)

Interactive effects of digestible protein levels on thermal and physical stress responses in Nile tilapia

The effects of dietary digestible protein (DP) levels (22, 26, 29, 32, and 34%) and different stressors (cold-induced stress, CIS; heat/dissolved oxygen-induced stress, HDOIS; transport-induced stress, TIS; and size-sorting-induced stress, SSIS) on hemato-biochemical parameters were evaluated. Four hundred and forty Nile tilapia fingerlings were distributed into 40-250 L aquaria and fed experimental diets for 110 days, and fed each of the five experimental diets, that were randomly distributed to eight replicates per treatment. Then, different groups of fish were subjected to one type of stress. Groups of 40 fish were used on CIS (17 °C), HDOIS (32 °C), and TIS (4 h), and a group of 140 fish on SSIS (15 min air exposure and 60 s handling). There was no effect on hemato-biochemical profile when DP levels were compared, neither before nor after stress; however, there was a significant stress effect. Digestible protein did not mitigate stress response under SSIS and CIS; lymphopenia and neutrophilia were the main cell-mediated immune response; dietary 22 and 26% DP impaired oxygenation on SSIS and TIS; fish under HDOIS and SSIS demanded more energy using triglycerides as an energy source; the diet formulated to contain 22% DP was not adequate to keep homeostasis under temperature stress. Cluster analysis showed that, for DP levels below the requirement for growth, SSIS and CIS were considered the most stressful conditions. At 34% DP level, HDOIS response was comparable to that of non-stressing conditions.(AU)

Simple physiological indicators of ½ Santa Inês × ½ Dorper crossbred sheep raised in the municipality of Mirador, Maranhão, Brazil / Indicadores fisiológicos simples de ovinos mestiços 1/2 Santa Inês X 1/2 Dorper criados no município de Mirador, Maranhão, Brasil

In this study we aimed to evaluate the influence of environmental differences caused by day shifts on the physiological indicators of crossbred ½ Santa Inês × ½ Dorper sheep raised in a semi-intensive system. For this, 12 animals with an average weight of 35.00 ± 5.00 kg were allocated in a completely randomized design, with two treatments (morning shift and afternoon shift) and six replicates per treatment. The environmental variables (temperature (ºC) and relative humidity (%)) were collected using a digital thermo-hygrometer. The black globe temperature and humidity index was calculated using temperature values of the black globe thermometer and dew point. The following physiological indicators were measured in the animals: respiratory rate (mov/min); heart rate (beats/min); rectal temperature (ºC); and surface temperature (ºC). In the morning shift, the average values of air temperature and relative humidity were 31.71ºC and 88.66%, respectively. In the afternoon, the average air temperature was 33.91ºC, while the relative humidity was 62.66%. The highest mean globe temperature and humidity index was observed in the afternoon shift (87.75). The physiological indicators showed the highest mean values in the afternoon shift: respiratory rate 73.72 mov/min; heart rate 81.27 beats/min; rectal temperature 39.98ºC; surface temperature 34.76ºC. The crossbred ½ Santa Inês × ½ Dorper sheep reared in a semi-intensive system showed signs of thermal discomfort.

Objetivou-se com esta pesquisa avaliar a influência das diferenças ambientais proporcionadas pelos turnos do dia sobre os indicadores fisiológicos de ovinos mestiços ½Santa Inês × ½Dorper criados em sistema semi-intensivo. Para isso, foram utilizados 12 animais, com peso médio de 35,00 ± 5,00 Kg, alocados em delineamento inteiramente casualizado, com dois tratamentos (turno manhã e turno tarde) e seis repetições por tratamento. As variáveis ambientais, temperatura (ºC) e umidade relativa do ar (%), foram coletadas com o uso de um termo-higrômetro digital. O índice de temperatura de globo negro e umidade foi calculado usando os valores da temperatura do termômetro de globo negro e do ponto de orvalho. Os indicadores fisiológicos mensurados nos animais foram às frequências, respiratória (mov./min.) e cardíaca (bat./min.), a temperatura retal (ºC) e a temperatura superficial (ºC). As médias para temperatura do ar foram, respectivamente, 31,71ºC e 33,91ºC para os turnos manhã e tarde, enquanto que a umidade relativa do ar foi de 88,66% e 62,66%, nessa mesma ordem. A média para o índice de temperatura de globo e umidade foi superior no turno tarde, com valor igual a 87,75. Os indicadores fisiológicos apresentaram maiores médias para o turno tarde, apresentando valores de 73,72 mov./min., 81,27 bat./min., 39,98ºC e 34,76ºC para frequência respiratória, frequência cardíaca, temperatura retal e temperatura superficial, respectivamente. Os ovinos mestiços ½Santa Inês x ½Dorper criados em sistema semi-intensivo apresentaram sinais de desconforto término.

Immunological indices of Giant African Land snails (Archachatina marginata) improved with fixed dose of vitamin C during acute heat stress

The study determined immunological indices of Giant African Land snail (Archachatina marginata) improved with fixed dose of vitamin C under acute heat stress (AHS). Prior to the AHS, vitamin C was administered for four weeks to two treatment groups, while other two treatment groups were not. Each treatment was monitored, haemolymph collected at 0, 30 and 60 minutes exposure times. Immunological cytokines: interferon gamma (IFN-γ) and interleukin 2 (IL-2); and total haemocyte counts (THC) were determined. Under AHS, vitamin C elevated (p <0.05) IFN-γ production (606.33 ± 302.86) compared to other groups with or without vitamin C administration (7.20 ± 1.58 vs. 73.20 ± 32.23 vs. 7.80 ± 1.36). IL-2 was not affected (p >0.05) by vitamin C under AHS. Highest (p <0.05) THC values was obtained with vitamin C administration under AHS, but reduced under no AHS. Exposure time affected (p <0.05) IFN-γ production and THC values, but not IL-2 (p >0.05). With fixed dose of vitamin C and exposure time, highest (p <0.05) IFN-γ values were obtained under AHS with vitamin C administration at 30 minutes and at 60 minutes in THC, compared to other groups. The study concluded that fixed dose of vitamin C at 150 mg kg-1 of feed was appropriate under AHS to boost the immune system of the animals.(AU)