Fermentation dynamics and quality of maize silage with Pigeon pea / Dinâmica da fermentação e qualidade da silagem de milho com feijão guandu

Tropical legumes are used to prepare mixed silages to enrich the crude protein (CP) content. In This context, objective of this study was to evaluate the dynamics of fermentation and quality of maize silage with different levels of Pigeon pea. The experimental design was entirely randomized, with four repetitions. The treatments comprised maize silages with six levels of added Pigeon pea (0, 20, 40, 60, 80, and 100%), calculated based on natural matter. The maize hybrid and Pigeon pea varieties used were B 2800 PWU and Cajanus cajan cv. BRS Mandarin, respectively. For the silage, the maize and Pigeon pea were harvested when they reached 335.7 g kg-1 dry matter (DM) and 281.3 g kg-1 DM, respectively. The results revealed that the added of up to 40% Pigeon pea in maize silages promote nutritive increment without compromising their fermentative profile of the silage. Exclusive Pigeon pea silage (100%) undergoes fermentative losses that compromise the silage quality. Therefore, mixed silages of maize with Pigeon pea, with appropriate levels of addition, are a viable alternative to increase the nutritive value of silages, mainly the CP content, contributing to reducing the cost of acquisition of protein salts.

As leguminosas tropicais têm sido utilizadas para a confecção de silagens mistas para enriquecer os teores de proteína bruta (PB). Neste contexto, o objetivo deste estudo foi avaliar a dinâmica da fermentação e qualidade da silagem de milho com níveis de feijão guandu. O delineamento experimental utilizado foi o inteiramente casualizado, com quatro repetições. Os tratamentos foram constituídos da silagem de milho com seis níveis de feijão guandu (0; 20; 40; 60, 80 e 100%), calculado com base na matéria natural. O híbrido de milho e a variedade de feijão guandu utilizados foram o B 2800 PWU e o Cajanus cajan cv. BRS Mandarim, respectivamente. Para a ensilagem, o milho e o feijão guandu foram colhidos quando atingiram 335,7 g kg-1 de MS (matéria seca) e 281,3 g kg-1 MS, respectivamente. Os resultados mostraram que a adição de até 40% de feijão guandu na ensilagens de milho promove incremento nutritivo sem comprometer o seu perfil fermentativo da silagem. Silagem exclusiva de feijão guandu apresenta perdas fermentativas que compromete a qualidade da silagem. Portanto, silagens mistas de milho com feijão guandu, combinadas com níveis adequados de adição, torna-se alternativa viável para incrementar o valor nutritivo da silagem, principalmente os teores de PB, contribuindo com redução do custo com aquisição de sais proteínados.

Fermentation dynamics and quality of maize silage with Pigeon pea / Dinâmica da fermentação e qualidade da silagem de milho com feijão guandu

Tropical legumes are used to prepare mixed silages to enrich the crude protein (CP) content. In This context, objective of this study was to evaluate the dynamics of fermentation and quality of maize silage with different levels of Pigeon pea. The experimental design was entirely randomized, with four repetitions. The treatments comprised maize silages with six levels of added Pigeon pea (0, 20, 40, 60, 80, and 100%), calculated based on natural matter. The maize hybrid and Pigeon pea varieties used were B 2800 PWU and Cajanus cajan cv. BRS Mandarin, respectively. For the silage, the maize and Pigeon pea were harvested when they reached 335.7 g kg-1 dry matter (DM) and 281.3 g kg-1 DM, respectively. The results revealed that the added of up to 40% Pigeon pea in maize silages promote nutritive increment without compromising their fermentative profile of the silage. Exclusive Pigeon pea silage (100%) undergoes fermentative losses that compromise the silage quality. Therefore, mixed silages of maize with Pigeon pea, with appropriate levels of addition, are a viable alternative to increase the nutritive value of silages, mainly the CP content, contributing to reducing the cost of acquisition of protein salts.(AU)

As leguminosas tropicais têm sido utilizadas para a confecção de silagens mistas para enriquecer os teores de proteína bruta (PB). Neste contexto, o objetivo deste estudo foi avaliar a dinâmica da fermentação e qualidade da silagem de milho com níveis de feijão guandu. O delineamento experimental utilizado foi o inteiramente casualizado, com quatro repetições. Os tratamentos foram constituídos da silagem de milho com seis níveis de feijão guandu (0; 20; 40; 60, 80 e 100%), calculado com base na matéria natural. O híbrido de milho e a variedade de feijão guandu utilizados foram o B 2800 PWU e o Cajanus cajan cv. BRS Mandarim, respectivamente. Para a ensilagem, o milho e o feijão guandu foram colhidos quando atingiram 335,7 g kg-1 de MS (matéria seca) e 281,3 g kg-1 MS, respectivamente. Os resultados mostraram que a adição de até 40% de feijão guandu na ensilagens de milho promove incremento nutritivo sem comprometer o seu perfil fermentativo da silagem. Silagem exclusiva de feijão guandu apresenta perdas fermentativas que compromete a qualidade da silagem. Portanto, silagens mistas de milho com feijão guandu, combinadas com níveis adequados de adição, torna-se alternativa viável para incrementar o valor nutritivo da silagem, principalmente os teores de PB, contribuindo com redução do custo com aquisição de sais proteínados.(AU)

Potassium fertilization as salt stress attenuator in sour passion fruit / Adubação potássica como atenuante do estresse salino em maracujazeiro-azedo

Water scarcity associated with irregular rainfall in the semi-arid region of Northeastern Brazil stands out as a limiting factor for agricultural production. Thus, the use of waters with high concentration of salts is an alternative to expand irrigated agriculture in this region. In this context, this study evaluated the water status, intercellular electrolyte leakage, photosynthetic pigments, and gas exchange of 'BRS SC1' sour passion fruit as a function of irrigation with water of different levels of salinity and potassium doses. The experiment was carried out in pots adapted as drainage lysimeters under field conditions at the Experimental Farm of the Federal University of Campina Grande in São Domingos - PB, Brazil. The experimental design was randomized blocks, in a 5 × 4 factorial scheme, whose treatments were obtained by combining two factors: five levels of electrical conductivity of irrigation water - ECw (0.3, 1.1, 1.9, 2.7, and 3.5 dS m-1), associated with four potassium doses (60, 80, 100, and 120% of the recommendation), with three replicates. Water with electrical conductivity greater than 0.3 dS m-1 reduced the relative water content, chlorophyll a and chlorophyll b contents, CO2 assimilation rate, and instantaneous water use efficiency of 'BRS SC1' sour passion fruit plants. The estimated potassium dose of 85% of the recommendation (equivalent to 293 g per plant per year) mitigated the deleterious effects of salt stress on stomatal conductance, transpiration, internal CO2 concentration, and instantaneous carboxylation efficiency of passion fruit 'BRS SC1'.

Water scarcity associated with irregular rainfall in the semi-arid region of Northeastern Brazil stands out as a limiting factor for agricultural production. Thus, the use of waters with high concentration of salts is an alternative to expand irrigated agriculture in this region. In this context, this study evaluated the water status, intercellular electrolyte leakage, photosynthetic pigments, and gas exchange of 'BRS SC1' sour passion fruit as a function of irrigation with water of different levels of salinity and potassium doses. The experiment was carried out in pots adapted as drainage lysimeters under field conditions at the Experimental Farm of the Federal University of Campina Grande in São Domingos - PB, Brazil. The experimental design was randomized blocks, in a 5 × 4 factorial scheme, whose treatments were obtained by combining two factors: five levels of electrical conductivity of irrigation water - ECw (0.3, 1.1, 1.9, 2.7, and 3.5 dS m-1), associated with four potassium doses (60, 80, 100, and 120% of the recommendation), with three replicates. Water with electrical conductivity greater than 0.3 dS m-1 reduced the relative water content, chlorophyll a and chlorophyll b contents, CO2 assimilation rate, and instantaneous water use efficiency of 'BRS SC1' sour passion fruit plants. The estimated potassium dose of 85% of the recommendation (equivalent to 293 g per plant per year) mitigated the deleterious effects of salt stress on stomatal conductance, transpiration, internal CO2 concentration, and instantaneous carboxylation efficiency of passion fruit 'BRS SC1'.

Development of processed low-sodium Maasdam cheese / Desenvolvimento de queijo processado tipo Maasdam com baixo teor de sódio

The article assesses the effect of different potassium emulsifying salts concentrations on physicochemical, colorimetric, and texture characteristics of processed cheese manufactured using Maasdam. Except for pH, physicochemical parameters remained unchanged, but the gradual substitution of sodium emulsifying salts with potassium-based salts influenced color and texture. Treatments with at least 50% potassium salts showed a reduction of at least 30% of sodium. The sodium decrease allows the product's classification as processed cheese with low-sodium content (<140mg per 56.7g serving). The data obtained present substantial information that can help the dairy industries develop newly reduced-sodium products.

O artigo avalia o efeito de diferentes concentrações de sais emulsificantes de potássio nas características fisico-químicas, colorimétricas e de textura de queijos processados fabricados com Maasdam. Com exceção do pH, os parâmetros físico-químicos permaneceram inalterados, mas a substituição gradual dos sais emulsificantes de sódio por sais à base de potássio influenciou a cor e a textura. Os tratamentos com pelo menos 50% de sais de potássio mostraram uma redução de pelo menos 30% do sódio. A diminuição do sódio permite a classificação do produto como queijo fundido com baixo teor de sódio (<140mg por porção de 56,7g). Os dados obtidos apresentam informações substanciais que podem ajudar as indústrias de laticínios a desenvolver novos produtos com teor de sódio reduzido.

Mitigation of the effects of salt stress in cowpea bean through the exogenous aplication of brassinosteroid / Mitigação dos efeitos do estresse salino em feijão-caupi através da aplicação exógena de brassinosteroide

Cowpea (Vigna unguiculata (L.) Walp.) is a legume widely cultivated by small, medium and large producers in several Brazilian regions. However, one of the concerns for the production of cowpea in Brazil in recent years is the low rainfall activity in these regions, which generates the accumulation of salts on the surface. The objective of this work was to evaluate the effects of salt stress on growth parameters and enzyme activity in cowpea plants at different concentrations of brassinosteroids. Experiment was developed in a greenhouse using a completely randomized experimental design in a 3 x 3 factorial scheme. The treatments consisted of three levels of brassinosteroids (0, 3 and 6 µM EBL) and three levels of salt stress (0, 50 and 100 mM NaCl). Growth factors (height, diameter and number of leaves) decreased in the saline condition. With the presence of brassinosteroid the height did not increase, but the number of leaves did, mainly in the saline dosage of 100 mM NaCl. In the variable membrane integrity, brassinosteroid was efficient in both salinity dosages, the same not happening with the relative water content, where the saline condition did not affect the amount of water in the vegetable, with the application of brassino it remained high, decreasing only at dosage 100 mM NaCl. The nitrate reductase enzyme was greatly affected in the root system even with the application of increasing doses of brassino. Therefore, brassinosteroids as a promoter of saline tolerance in cowpea seedlings was positive. The concentration of 3µM of EBL provided the most satisfactory effect in tolerating the deleterious effects of the saline condition. The same cannot be concluded for the concentration of 6µM of EBL that did not promote tolerance to some variables.(AU)

O feijão-caupi (Vigna unguiculata (L.) Walp.) é uma leguminosa amplamente cultivada por pequenos, médios e grandes produtores em diversas regiões brasileiras. No entanto, uma das preocupações para a produção de feijão-caupi no Brasil nos últimos anos é a baixa atividade pluviométrica nessas regiões, o que gera o acúmulo de sais na superfície. O objetivo deste trabalho foi avaliar os efeitos do estresse salino nos parâmetros de crescimento e atividade enzimática em plantas de feijão-caupi em diferentes concentrações de brassinosteróides. O experimento foi desenvolvido em casa de vegetação com delineamento experimental inteiramente casualizado em esquema fatorial 3 x 3. Os tratamentos consistiram de três níveis de brassinosteróides (0, 3 e 6 µM EBL) e três níveis de estresse salino (0, 50 e 100 mM NaCl). Os fatores de crescimento (altura, diâmetro e número de folhas) diminuíram na condição salina. Com a presença do brassinosteroide a altura não aumentou, mas o número de folhas sim, principalmente na dosagem salina de 100 mM NaCl. Na variável integridade de membrana, o brassinosteróide foi eficiente em ambas as dosagens de salinidade, o mesmo não ocorrendo com o teor relativo de água, onde a condição salina não afetou a quantidade de água na hortaliça, com a aplicação de brassino manteve-se elevada, diminuindo apenas na dosagem de NaCl 100 mM. A enzima nitrato redutase foi bastante afetada no sistema radicular mesmo com a aplicação de doses crescentes de brassino. Portanto, o uso de brassinosteroides como promotor de tolerância salina em plântulas de feijão-caupi foi positivo. A concentração de 3µM de EBL proporcionou o efeito mais satisfatório em tolerar os efeitos deletérios da condição salina. O mesmo não pode ser concluído para a concentração de 6µM de EBL que não promoveu tolerância a algumas variáveis.(AU)

Synergistic effect of organic amendments and biostimulants on faba bean grown under sandy soil conditions

A combination of abiotic stresses in sandy soils, such as saline water, saline soil, and lack of nutrients, affects productivity of faba bean. In this study, organic amendments and biostimulants (VIUSID® agro) were used in combination to increase yield of faba bean seed as well as the protein content under a sandy soil and irrigation affected by salt water. Two field experiments were carried out during two successive winter seasons of 2016/2017 and 2017/2018. A split-split-plot design in a randomized complete block was used. The main plots were allotted to the organic amendments, rates of biostimulants (VIUSID® agro) were assigned to sub-plot, and the cultivars were applied to sub-sub-plot. The results showed that the treatment of plant compost applied as an organic amendment and 1.5 L ha-1 of biostimulants (VIUSID® agro) with foliar application significantly increased seed yield of cultivars, Sakha-4, Sakha-1, and Giza-843 by 17.2, 33.0, and 19.8 % respectively, compared to control under a sandy soil and irrigation water affected by salts. The interaction between Sakha-1 cultivar, plant compost, and 1.5 L ha-1 of biostimulants (VIUSID® agro) achieved the optimal combination, providing the highest grain yield, as compared to all other treatments. The combination of these treatments is recommended in order to improve faba bean productivity under similar conditions.(AU)

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.(AU)

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation

Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl by KCl; T4 with 2 days of salting and 3 days of re-salting and 35 % replacing NaCl by KCl. Control: standard treatment was applied with 100 % of NaCL and salting time was 2 days and then 5 days to re-salting. The reduction in sodium content in processed pork Coppa produced no microbiological nor physicochemical changes. The reduction in salting together with salting and re-salting time and the partial replacement of NaCl by KCl resulted in reductions from 2,000 mg to 1,600 mg of sodium. Sensory evaluation demonstrated that the reduction in re-salting time was efficient using the ideal profile method which showed that treatments T1 and T2 were efficient in creating a product that meets consumer expectations.

In vitro multiplication of wild Manihot species with different naphthaleneacetic acid and benzylaminopurine concentrations

In vitro multiplication is an important tissue culture technique that is capable of efficiently producing seedlings at any scale. It is a propagation method based on the aseptic culture of small propagules in a suitable culture medium to enable plant regeneration. Multiplication experiments conducted in vitro to set protocols adapted to wild Manihot species have used modified mineral salts and MS vitamins as basic culture medium. Here, 25 treatments based on combinations of the regulators benzylaminopurine (BAP) and naphthaleneacetic acid (NAA) at 0, 0.025, 0.05, 0.075, and 0.1 mg L-1 were used for in vitro multiplication of three genotypes of wild Manihot species (M. violaceae Pohl Müll. Arg., M. pseudoglaziovii Pax & Hoff., and M. flabellifolia Pohl). Plant height and the number of 1 cm minicuttings, number of roots, shoots, green leaves and senescent leaves were recorded 120 days after explant inoculation. M. violaceae Pohl. Müll. Arg. and M. flabellifolia Pohl. presented favorable results with 0.05 and 0.025 mg L-1 NAA, respectively. Culture medium lacking NAA and BAP favored the in vitro growth of M. pseudoglaziovii Pax & Hoff.

Pearl millet cultivation with brackish water and organic fertilizer alters soil properties / O cultivo do milheto com água salobra e adubação orgânica altera as características do solo

Semi-arid regions are characterized by high evapotranspiration and low rainfall, favoring the accumulation of salts when irrigated with brackish water. The aim of this study was to evaluate the effect of pearl millet cultivation with brackish water levels and fertilized with organic fertilizer on the chemical and physical properties of the soil. A split plot randomized block design was adopted, in a factorial arrangement, with three repetitions. Plots consisted of four irrigation levels (25, 50, 75 and 100% crop evapotranspiration) and subplots consisted of four levels of organic fertilizer (0; 15; 30 and 45 Mg ha-1). At the end of the pearl millet production cycle, soil was collected from layers 0-0.20 m and 0.20-0.40 m, for physical (soil bulk density, particle density and porosity) and chemical (EC, pH, K, Na, Ca, Mg, H + Al, SB, CEC, V) properties. There was no effect of interaction of brackish water levels and organic fertilizer levels on soil chemical properties. Brackish water reduced potassium on layer 0.20-0.40 m. A negative linear effect was found for density in the 0.20-0.40 m layer under different levels of organic fertilizer. Brackish water levels and organic fertilizer levels in the cultivation of pearl millet does not alter soil chemical and physical properties at the 0-0.20 m layer. However, the use of brackish water reduces the concentration of potassium in the soil and the application of organic fertilizer reduces soil density at the 0.20-0.40 m layer.

Regiões semiáridas são caracterizadas pela elevada evapotranspiração e baixa precipitação pluvial, favorecendo o acúmulo de sais quando irrigado com água salobra. Objetivouse avaliar o efeito do cultivo de milheto com níveis de água salobra e fertilização orgânica nas propriedades químicas e físicas do solo. Adotou-se o delineamento de blocos ao acaso, com arranjo fatorial, em parcelas subdivididas, com três repetições. As parcelas foram constituídas por quatro lâminas de irrigação (25, 50, 75 e 100% da evapotranspiração da cultura) e as subparcelas foram compostas por quatro níveis de fertilização orgânica (0; 15; 30 e 45 Mg ha-1). No final do ciclo de produção do milheto, o solo foi coletado nas camadas de 0-0.20 e 0.20-0.40 m, para aspectos físicos (densidade do solo, densidade de partículas e porosidade) e químicos (CE, pH, K, Na, Ca, Mg, H + Al, SB, CTC, V). Não houve interação entre a água salobra e a fertilização orgânica nas propriedades químicas do solo. A água salobra reduziu o potássio na camada de 0,20-0,.40 m. Observou-se efeito linear negativo para densidade na camada 0,20 - 0,40 m sob níveis de fertilização orgânica. Níveis de água salobra e fertilizante orgânico no cultivo do milheto não altera as propriedades químicas e físicas do solo na camada de 0-0,20 m. Porém, o uso de água salobra reduz a concentração de potássio no solo e a aplicação de fertilização orgânica reduz a densidade do solo na camada de 0.20-0,40 m.

In vitro multiplication of wild Manihot species with different naphthaleneacetic acid and benzylaminopurine concentrations

In vitro multiplication is an important tissue culture technique that is capable of efficiently producing seedlings at any scale. It is a propagation method based on the aseptic culture of small propagules in a suitable culture medium to enable plant regeneration. Multiplication experiments conducted in vitro to set protocols adapted to wild Manihot species have used modified mineral salts and MS vitamins as basic culture medium. Here, 25 treatments based on combinations of the regulators benzylaminopurine (BAP) and naphthaleneacetic acid (NAA) at 0, 0.025, 0.05, 0.075, and 0.1 mg L-1 were used for in vitro multiplication of three genotypes of wild Manihot species (M. violaceae Pohl Müll. Arg., M. pseudoglaziovii Pax & Hoff., and M. flabellifolia Pohl). Plant height and the number of 1 cm minicuttings, number of roots, shoots, green leaves and senescent leaves were recorded 120 days after explant inoculation. M. violaceae Pohl. Müll. Arg. and M. flabellifolia Pohl. presented favorable results with 0.05 and 0.025 mg L-1 NAA, respectively. Culture medium lacking NAA and BAP favored the in vitro growth of M. pseudoglaziovii Pax & Hoff.(AU)

Biofortification efficiency with magnesium salts on the increase of bioactive compounds and antioxidant capacity in snap beans / Eficiência da biofortificação com sais de magnésio no aumento de compostos bioativos e capacidade antioxidante em feijão-vagem

Biofortification of food crops is implemented through the application of mineral fertilizers, to improve the levels of essential mineral elements for human nutrition. Magnesium is a key macronutrient in crop production and quality; however, worldwide, it is the most limiting macronutrient in agriculture. Magnesium plays an important role in manipulating physiological and biochemical processes in plants. Therefore, the objective of this study was to evaluate the efficacy of biofortification with magnesium chloride and sulfate on the accumulation of bioactive compounds and antioxidant capacity in snap bean cv. Strike. Two sources of Magnesium were applied via edaphic route: Magnesium chloride and magnesium sulfate at doses of 0, 50, 100 and 200 ppm during 2018 in Mexico. Accumulation of bioactive compounds (total phenols, total flavonoids and total anthocyanins) and antioxidant capacity in snap bean fruits were evaluated. Results obtained indicate that the concentration of total flavonoids, total anthocyanins and antioxidant capacity in the edible parts of snap beans were higher in the MgSO4 treatment than in the MgCl2 treatments, exceeding 30, 59 and 6% respectively. This is one of the first studies on the edaphic agronomic biofortification of Mg+ and its effect on nutraceutical quality in snap bean. An interesting result is that MgSO4 produced high concentrations of anthocyanins in edible snap beans. These results can be applied as a new strategy to reduce malnutrition and improve the health of the population in poor urban and rural communities in developing countries.(AU)

A biofortificação de culturas alimentares é implementada através da aplicação de fertilizantes minerais, para melhorar os níveis de elementos minerais essenciais para a nutrição humana. O magnésio é um macronutriente essencial na produção e qualidade das culturas, no entanto, em todo o mundo, é o macronutriente mais limitante da agricultura. O magnésio desempenha um papel importante na manipulação de processos fisiológicos e bioquímicos nas plantas. Portanto, o objetivo deste estudo foi avaliar a eficácia da biofortificação com cloreto e sulfato de magnésio no acúmulo de compostos bioativos e capacidade antioxidante em feijões verdes cv. Strike. Duas fontes de magnésio foram aplicadas por via edáfica: cloreto de magnésio e sulfato de magnésio nas doses de 0, 50, 100 e 200 ppm durante o ano de 2018 no México. Foram avaliados o acúmulo de compostos bioativos (fenóis totais, flavonóides totais e antocianinas totais) e a capacidade antioxidante em frutos de feijão-vagem. Os resultados obtidos indicam que a concentração de flavonoides totais, antocianinas totais e capacidade antioxidante nas partes comestíveis do feijão-vagem foram maiores no tratamento com MgSO4 do que nos tratamentos com MgCl2, ultrapassando 30, 59 e 6% respectivamente. Este é um dos primeiros estudos sobre a biofortificação agronômica edáfica do Mg+ e seu efeito na qualidade nutracêutica do feijão-vagem. Um resultado interessante é que o MgSO4 produziu altas concentrações de antocianinas no feijão-vagem comestível. Esses resultados podem ser aplicados como uma nova estratégia para reduzir a desnutrição e melhorar a saúde da população em comunidades urbanas e rurais pobres em países em desenvolvimento.(AU)

Conservation of Vriesea flammea L.B.Sm., an endemic Brazilian bromeliad: effects of nutrients and carbon source on plant development

Bromeliaceae is restricted to the Neotropical region and has a high degree of endemism, which contributes to increased biodiversity because of the diverse morphological characteristics of individuals. In order to develop an in vitro conservation technology to obtain plants for reintroduction, seeds of Vriesea flammea L.B.Sm. were collected, sterilized and germinated in culture medium. The plants obtained were cultured for 180 days in MS medium with different concentrations of mineral nutrients (25 and 50% of nitrogenous salts and macronutrients), and different concentrations of sucrose (20, 30, 40, 50 and 60 g L-1), and then acclimatized for 150 days on commercial substrate. When seeds were sterilized directly, only 4% of them were contaminated, whereas sterilization of capsules resulted in 43.6% contaminated seeds. Germination rates above 80% were recorded. Low concentrations of nitrogenous salts and macronutrients produced greater than 76% survival and promoted greater in vitro plant development than the complete MS medium. The development of the aerial system, root system, fresh mass and photosynthetic pigments were positively related to sucrose concentration in vitro. The highest sucrose concentration also indirectly promoted greater development of the aerial system and fresh mass of acclimatized plants. We established conditions for in vitro cultivation and acclimatization for efficient propagation of V. flammea with a view towards conservation of the species or reestablishment of natural populations.(AU)

Bromeliaceae é restrita à região neotropical, com alto grau de endemismo, que contribui para o aumento da biodiversidade, devido às características morfológicas dos indivíduos. Objetivando desenvolver uma tecnologia in vitro de conservação para obtenção de plantas com vistas à reintrodução, sementes de Vriesea flammea L.B.Sm. foram coletadas, esterilizadas, germinadas em meio de cultura e as plantas obtidas foram cultivadas por 180 dias em meio MS com diferentes concentrações de nutrientes minerais (25 e 50% dos sais nitrogenados e dos macronutrientes), bem como em diferentes concentrações de sacarose (20, 30, 40, 50 e 60 g L-1). Após, as plantas foram aclimatizadas por 150 dias em substrato comercial. Quando da esterilização das sementes, apenas 4% destas contaminaram. Por sua vez, a esterilização de cápsulas resultou em 43,6% de sementes contaminadas. Taxas de germinação superiores a 80% foram registradas. Baixas concentrações dos sais nitrogenados e de macronutrientes proporcionaram sobrevivência superior a 76% e promoveram maior desenvolvimento das plantas in vitro do que o meio MS completo. O desenvolvimento do sistema aéreo, radicular, a massa fresca e pigmentos fotossintéticos apresentaram relação positiva com a concentração de sacarose in vitro. A maior concentração de sacarose também propiciou indiretamente maior desenvolvimento do sistema aéreo e massa fresca das plantas aclimatizadas. Estabelecemos as condições de cultivo in vitro e aclimatização para a eficiente propagação de V. flammea com vistas à conservação da espécie ou reestabelecimento das populações naturais.(AU)

Solid-state fermentation with orange waste: optimization of Laccase production from Pleurotus pulmonarius CCB-20 and decolorization of synthetic dyes

Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microbiology. The aim of this study was maximize the laccase production by Pleurotus pulmonarius (Fr.) Quélet in solid-state fermentation (SSF) using orange waste as substrate. After optimization the capability of the crude laccase to decolorize dyes was analyzed. The fermentation medium in the solid-state was optimized by applying a factorial design. After statistics optimization, laccase activity increased two times. The laccase activity appears to be correlated with the ability of crude extract to decolorize some industrial dyes. The optimized laccase was characterized with respect to optimum pH, influence of temperature and salts. Our results demonstrate that P. pulmonarius was an efficient producer of an important industrial enzyme, laccase, in a cheap solid-state system using orange waste as substrate.

Solid-state fermentation with orange waste: optimization of Laccase production from Pleurotus pulmonarius CCB-20 and decolorization of synthetic dyes

Laccases are oxidoreductase enzymes that have the ability to oxidize phenolic substrates. Its biotechnological potential has been greatly explored in many areas as biotechnology industry, bioremediation of dyes, food industry and environmental microbiology. The aim of this study was maximize the laccase production by Pleurotus pulmonarius (Fr.) Quélet in solid-state fermentation (SSF) using orange waste as substrate. After optimization the capability of the crude laccase to decolorize dyes was analyzed. The fermentation medium in the solid-state was optimized by applying a factorial design. After statistics optimization, laccase activity increased two times. The laccase activity appears to be correlated with the ability of crude extract to decolorize some industrial dyes. The optimized laccase was characterized with respect to optimum pH, influence of temperature and salts. Our results demonstrate that P. pulmonarius was an efficient producer of an important industrial enzyme, laccase, in a cheap solid-state system using orange waste as substrate.(AU)

Preservation by lactic fermentation and physicochemical characterization of okra produced underwater salinity and potassium fertilization / Conservação láctica e caracterização físico-química do quiabo produzido sob salinidade da água e adubação potássica

The use of saline water in agricultural production will be increasingly necessary in the next decades. However, postharvest quality may be compromised, as in okra, due to salt stress and/or factors inherent to storage and transportation. In this context, developing alternative methods of preservation, including lactic fermentation, may be a promising way to maintain and even improve the nutritional quality of okra. Thus, the objective was to evaluate the production components of okra subjected to different levels of water salinity and doses of potassium fertilization, and further to evaluate the preservation by lactic fermentation of okra fruits produced under water salinity. The first experiment was carried out in lysimeters under field conditions in Neossolo Regolítico (Psamment) of sandy loam texture in Pombal-PB, in a randomized block design in a 5 x 5 factorial scheme, testing 5 levels of irrigation water salinity (0.3; 1.3; 2.3; 3.3, and 4.3 dS m-1) and 5 doses of potassium fertilization (75; 112.5; 150; 187.5, and 225 mg of K2 O kg-1 of soil), with three replicates. After that, the okra fruits produced under the different salinity levels were stored in six mixtures of salts present in lactic fermentation brine (100-0-0, 0-100-0, 0-0-100, 50-50-0, 0-50-50, and 50-0-50 of NaCl, CaCl2, and KCl, respectively), under a 5 x 6 factorial, with three replicates, in a completely randomized design. The post-harvest quality, after fermentation, was evaluated based on their physicochemical characteristics. Irrigation water salinity negatively affected the average length, average weight, titratable acidity, soluble solids/ titratable acidity ratio, and pH of the okra fruits. Potassium doses increased the average diameter of okra fruits, minimizing the deleterious effects of irrigation water salinity. The vitamin C contents of pickled okra fruits were not compromised by salt stress. Among the lactic fermentation brines, the formulation containing the proportion NaCl:CaCl2 stands out as promoting the highest titratable acidity and soluble solids content in pickled okra fruits.

O uso de águas salinas na produção agrícola será cada vez mais necessário nas próximas décadas, entretanto, a qualidade pós-colheita, como no quiabeiro, pode ser comprometida devido ao estresse salino e/ou fatores inerentes ao armazenamento e transporte; neste sentido, o desenvolvimento de métodos alternativos de conservação, dentre eles a fermentação láctica pode constituir uma via promissora para manter e até melhorar a qualidade nutricional do quiabeiro. Assim, objetivou-se avaliar os componentes de produção do quiabeiro submetido a diferentes salinidades da água e doses de adubação potássica; visou-se, também, avaliar a conservação por fermentação láctica dos frutos do quiabeiro produzidos sob salinidade da água. O primeiro experimento foi desenvolvido em lisímetros sob condições de campo em Neossolo Regolítico de textura franco-arenosa em Pombal-PB. Adotou-se o delineamento em blocos casualizados em esquema fatorial 5 x 5, testando 5 níveis de salinidade da água de irrigação (0,3; 1,3; 2,3; 3,3 e 4,3 dS m-1) e 5 doses de adubação potássica (75; 112,5; 150; 187,5 e 225 mg de K2 O kg-1 de solo) com três repetições. Em seguida os frutos de quiabeiro produzidos sob os distintintos níveis salinos foram armazenados em seis misturas de sais presentes na salmoura de fermentação láctica (100-0-0, 0-100-0, 0-0-100, 50-50-0, 0-50-50 e 50-0-50 de NaCl, CaCl2 e KCl, respectivamente), sob fatorial 5 x 6, com três repetições, no delineamento inteiramente casualizado, cuja qualidade póscolheita, após o processo de fermentação, foi avaliada mediante as características físico-químicas dos frutos de quiabeiro. A salinidade da água de irrigação afetou negativamente o comprimento médio, peso médio, acidez titulável, razão de sólidos solúveis/acidez titulável e pH dos frutos de quiabeiro. As doses de potássio provocam acréscimos no diâmetro médio de frutos do quiabeiro minimizando os efeitos deletérios da salinidade da água de irrigação. Os teores de vitamina C dos frutos de quiabeiro em conserva não foram comprometidos pelo estresse salino. Dentre as salmouras de fermentação láctica, a formulação contendo a proporção de NaCl:CaCl2 destaca-se com maior acidez titulável e sólidos solúveis dos frutos do quiabeiro em conserva.

Preservation by lactic fermentation and physicochemical characterization of okra produced underwater salinity and potassium fertilization / Conservação láctica e caracterização físico-química do quiabo produzido sob salinidade da água e adubação potássica

The use of saline water in agricultural production will be increasingly necessary in the next decades. However, postharvest quality may be compromised, as in okra, due to salt stress and/or factors inherent to storage and transportation. In this context, developing alternative methods of preservation, including lactic fermentation, may be a promising way to maintain and even improve the nutritional quality of okra. Thus, the objective was to evaluate the production components of okra subjected to different levels of water salinity and doses of potassium fertilization, and further to evaluate the preservation by lactic fermentation of okra fruits produced under water salinity. The first experiment was carried out in lysimeters under field conditions in Neossolo Regolítico (Psamment) of sandy loam texture in Pombal-PB, in a randomized block design in a 5 x 5 factorial scheme, testing 5 levels of irrigation water salinity (0.3; 1.3; 2.3; 3.3, and 4.3 dS m-1) and 5 doses of potassium fertilization (75; 112.5; 150; 187.5, and 225 mg of K2 O kg-1 of soil), with three replicates. After that, the okra fruits produced under the different salinity levels were stored in six mixtures of salts present in lactic fermentation brine (100-0-0, 0-100-0, 0-0-100, 50-50-0, 0-50-50, and 50-0-50 of NaCl, CaCl2, and KCl, respectively), under a 5 x 6 factorial, with three replicates, in a completely randomized design. The post-harvest quality, after fermentation, was evaluated based on their physicochemical characteristics. Irrigation water salinity negatively affected the average length, average weight, titratable acidity, soluble solids/ titratable acidity ratio, and pH of the okra fruits. Potassium doses increased the average diameter of okra fruits, minimizing the deleterious effects of irrigation water salinity. The vitamin C contents of pickled okra fruits were not compromised by salt stress. Among the lactic fermentation brines, the formulation containing the proportion NaCl:CaCl2 stands out as promoting the highest titratable acidity and soluble solids content in pickled okra fruits.(AU)

O uso de águas salinas na produção agrícola será cada vez mais necessário nas próximas décadas, entretanto, a qualidade pós-colheita, como no quiabeiro, pode ser comprometida devido ao estresse salino e/ou fatores inerentes ao armazenamento e transporte; neste sentido, o desenvolvimento de métodos alternativos de conservação, dentre eles a fermentação láctica pode constituir uma via promissora para manter e até melhorar a qualidade nutricional do quiabeiro. Assim, objetivou-se avaliar os componentes de produção do quiabeiro submetido a diferentes salinidades da água e doses de adubação potássica; visou-se, também, avaliar a conservação por fermentação láctica dos frutos do quiabeiro produzidos sob salinidade da água. O primeiro experimento foi desenvolvido em lisímetros sob condições de campo em Neossolo Regolítico de textura franco-arenosa em Pombal-PB. Adotou-se o delineamento em blocos casualizados em esquema fatorial 5 x 5, testando 5 níveis de salinidade da água de irrigação (0,3; 1,3; 2,3; 3,3 e 4,3 dS m-1) e 5 doses de adubação potássica (75; 112,5; 150; 187,5 e 225 mg de K2 O kg-1 de solo) com três repetições. Em seguida os frutos de quiabeiro produzidos sob os distintintos níveis salinos foram armazenados em seis misturas de sais presentes na salmoura de fermentação láctica (100-0-0, 0-100-0, 0-0-100, 50-50-0, 0-50-50 e 50-0-50 de NaCl, CaCl2 e KCl, respectivamente), sob fatorial 5 x 6, com três repetições, no delineamento inteiramente casualizado, cuja qualidade póscolheita, após o processo de fermentação, foi avaliada mediante as características físico-químicas dos frutos de quiabeiro. A salinidade da água de irrigação afetou negativamente o comprimento médio, peso médio, acidez titulável, razão de sólidos solúveis/acidez titulável e pH dos frutos de quiabeiro. As doses de potássio provocam acréscimos no diâmetro médio de frutos do quiabeiro minimizando os efeitos deletérios da salinidade da água de irrigação. Os teores de vitamina C dos frutos de quiabeiro em conserva não foram comprometidos pelo estresse salino. Dentre as salmouras de fermentação láctica, a formulação contendo a proporção de NaCl:CaCl2 destaca-se com maior acidez titulável e sólidos solúveis dos frutos do quiabeiro em conserva.(AU)

Avaliação on-farm dos níveis de energia na dieta sobre a produção e a composição físico-química de leite de cabras / [On farm evaluation of the energy levels in the diet on the production and physical-chemical composition of dairy goats]

Objetivou-se, com este estudo, avaliar o efeito de dietas com diferentes níveis de energia no consumo de nutrientes, na produção e na composição do leite, no peso corporal e na relação benefício:custo de uma produção de cabras leiteiras. Foram utilizadas nove cabras, distribuídas em quadrado latino triplo 3 x 3. O ensaio teve duração de 60 dias, divididos em três períodos de 20 dias. Avaliaram-se rações completas contendo três níveis de energia: 65%, 70% e 75% de NDT. Os consumos de matéria seca, proteína bruta e matéria mineral foram superiores (P<0,05) nas dietas com maiores níveis de energia em comparação à dieta com 65% de NDT. A produção de leite foi semelhante (P>0,05) nas cabras recebendo dietas contendo 70% e 75% de NDT, todavia foi superior (P<0,05) à produção de leite das cabras recebendo dieta com 65% de NDT. A dieta com 75% de NDT possibilitou maior (P<0,05) peso corporal final, quando comparada com as dietas contendo 65% e 70% de NDT. Não foi observada diferença (P>0,05) para os parâmetros físico-químicos de gordura, lactose, proteína bruta, extrato seco desengordurado, densidade, sais e condutividade do leite. Portanto, cabras alimentadas com níveis de energia entre 70% e 75% de NDT na dieta total aumentam a produção de leite, porém 75% de NDT na dieta proporciona melhor relação benefício:custo, havendo, para cada R$ 1,00 no custo investido na alimentação, R$ 1,52 de retorno financeiro.(AU)

The objective of this study was to evaluate the effect of diets with different energy levels on nutrient intake, milk production and composition, body weight and benefit:cost ratio of a dairy goat production. Nine goats were distributed in a triple 3 x 3 latin square design. The experiment lasted for 60 days, divided into three 20-day periods. Complete rations containing three energy levels were evaluated: 65%, 70% and 75% of TDN. The dry matter intake, crude protein and mineral matter consumption were higher (P <0.05) in the diets with higher levels of energy compared to the diet with 65% of TDN. Milk production was similar (P> 0.05) in goats receiving diets containing 70% and 75% TDN, but these diets produced more milk (P<0.05) than the diet with 65% of TDN. The diet with 75% of TDN allowed a higher (P<0.05) final body weight (P<0.05) when compared to diets containing 65% and 70% TDN. There was no difference (P> 0.05) in the physical-chemical parameters of fat, lactose, crude protein, defatted dry extract, density, salts and conductivity of the milk. Therefore, goats fed with diets of 70% and 75% of TDN in the total diet increased milk production. However, the diet with 75% of TDN provides a better benefit:cost ratio, as for every $ 1.00 in the cost invested, there was $ 1.52 of financial return.(AU)

Avaliação on-farm dos níveis de energia na dieta sobre a produção e a composição físico-química de leite de cabras / [On farm evaluation of the energy levels in the diet on the production and physical-chemical composition of dairy goats]

Objetivou-se, com este estudo, avaliar o efeito de dietas com diferentes níveis de energia no consumo de nutrientes, na produção e na composição do leite, no peso corporal e na relação benefício:custo de uma produção de cabras leiteiras. Foram utilizadas nove cabras, distribuídas em quadrado latino triplo 3 x 3. O ensaio teve duração de 60 dias, divididos em três períodos de 20 dias. Avaliaram-se rações completas contendo três níveis de energia: 65%, 70% e 75% de NDT. Os consumos de matéria seca, proteína bruta e matéria mineral foram superiores (P<0,05) nas dietas com maiores níveis de energia em comparação à dieta com 65% de NDT. A produção de leite foi semelhante (P>0,05) nas cabras recebendo dietas contendo 70% e 75% de NDT, todavia foi superior (P<0,05) à produção de leite das cabras recebendo dieta com 65% de NDT. A dieta com 75% de NDT possibilitou maior (P<0,05) peso corporal final, quando comparada com as dietas contendo 65% e 70% de NDT. Não foi observada diferença (P>0,05) para os parâmetros físico-químicos de gordura, lactose, proteína bruta, extrato seco desengordurado, densidade, sais e condutividade do leite. Portanto, cabras alimentadas com níveis de energia entre 70% e 75% de NDT na dieta total aumentam a produção de leite, porém 75% de NDT na dieta proporciona melhor relação benefício:custo, havendo, para cada R$ 1,00 no custo investido na alimentação, R$ 1,52 de retorno financeiro.(AU)

The objective of this study was to evaluate the effect of diets with different energy levels on nutrient intake, milk production and composition, body weight and benefit:cost ratio of a dairy goat production. Nine goats were distributed in a triple 3 x 3 latin square design. The experiment lasted for 60 days, divided into three 20-day periods. Complete rations containing three energy levels were evaluated: 65%, 70% and 75% of TDN. The dry matter intake, crude protein and mineral matter consumption were higher (P <0.05) in the diets with higher levels of energy compared to the diet with 65% of TDN. Milk production was similar (P> 0.05) in goats receiving diets containing 70% and 75% TDN, but these diets produced more milk (P<0.05) than the diet with 65% of TDN. The diet with 75% of TDN allowed a higher (P<0.05) final body weight (P<0.05) when compared to diets containing 65% and 70% TDN. There was no difference (P> 0.05) in the physical-chemical parameters of fat, lactose, crude protein, defatted dry extract, density, salts and conductivity of the milk. Therefore, goats fed with diets of 70% and 75% of TDN in the total diet increased milk production. However, the diet with 75% of TDN provides a better benefit:cost ratio, as for every $ 1.00 in the cost invested, there was $ 1.52 of financial return.(AU)

Calcium propionate increased milk parameters in Holstein cows

Background: In the early lactation, dairy cows go through a period of negative energy balance because they do not intakeenough food to supply the energetic demand of milk production. In this period, dairy cows are susceptible to metabolicdisorders, although has little evidence that milk production contribute to increase diseases occurrence. Some alternativesto minimize metabolic disorders, that reduce milk yield, has been suggested, as increase energy density in the diet of drycows 21 days before the parturition and include additives in the diet pre and post-partum. The aim of this study was tomeasure the productive parameters in dairy cows fed calcium salts as energetic source.Materials, Methods & Results: Two Latin square 4x4 were used, whereas one comprehended of early lactation cows andthe other of mid lactation cows. Animals of 2nd and 3rd parity were used only. Parity was distributed evenly among groups.The trial consisted of 4 groups with 4 treatments as follow: T1: 300 g of calcium acetate, T2: 200 g of calcium propionate,T3: 200 g of calcium salts of fatty acids, and T4: control without any calcium additive. The animals were milked twice aday, the first milking at 07:00 am and the second milking at 05:00 pm. Milk samples were collected in plastic containerswith potassium dichromate. These samples were sent to the Laboratory of Milk Analysis of the Paranaense Association ofBreeders of the Holstein Breed for analysis of fat, protein, lactose and total solids through the infrared method. Throughoutthe experimental period, the daily production of the animals under study was recorded. The production of milk (kg) wascorrected to 3.5% fat using the formula PLA 3.5% = (0.432 + kg milk) + (0.1623 x kg milk x fat content).Discussion: Greater supply of glucose or propionate stimulate milk protein production, but the mechanism of this stimulation is unclear...