Resumo
Background: Arginine (Arg) is an essential amino acids for birds, especially in the starter phase. The degradation of Argproduces ornithine, a precursor of polyamines that are considered nutritionally important local factors for growth and thedevelopment of small intestinal of the newly hatched chick. The first week is a critical time intestine development andthe aggression to the mucosa may compromise the final productive result. This study aimed to evaluate the productiveperformance, intestinal morphometry and integrity of broilers housed under health challenge conditions and supplementedwith L-Arginine in the pre-starter diet.Materials, Methods & Results: Three-hundred-twenty male Cobb chicks were randomly assigned according to a completelyrandomized design with 4 treatments and 5 replications of 16 birds each. Treatments consisted of: A: control (basal diet);B: diet with 1% L-Arginine; C: health challenge (reused poultry manure litter) + basal diet; D: health challenge (reusedpoultry manure litter) + diet with 1% L-Arginine. The reused poultry manure litter was obtained from a commercial poultryfarm with birds in the final growth phase and without any previous treatment. In order to achieve the supplemented dietsit was added 1% Arg replacing the inert. At the ages of seven days, all the birds and the feed remains were weighed inorder to determine body weight gain, feed intake and feed conversion ratio. The small intestine of twenty birds per treatment was weighed and measured; samples of duodenum, jejunum and ileum were taken for injury assessment scores, formorphometric study and counting of goblet cells in segments of the duodenum...(AU)
Assuntos
Animais , Galinhas/crescimento & desenvolvimento , Arginina/administração & dosagem , Arginina/análise , Intestinos/anatomia & histologia , Poliaminas , Células CaliciformesResumo
Background: Arginine (Arg) is an essential amino acids for birds, especially in the starter phase. The degradation of Argproduces ornithine, a precursor of polyamines that are considered nutritionally important local factors for growth and thedevelopment of small intestinal of the newly hatched chick. The first week is a critical time intestine development andthe aggression to the mucosa may compromise the final productive result. This study aimed to evaluate the productiveperformance, intestinal morphometry and integrity of broilers housed under health challenge conditions and supplementedwith L-Arginine in the pre-starter diet.Materials, Methods & Results: Three-hundred-twenty male Cobb chicks were randomly assigned according to a completelyrandomized design with 4 treatments and 5 replications of 16 birds each. Treatments consisted of: A: control (basal diet);B: diet with 1% L-Arginine; C: health challenge (reused poultry manure litter) + basal diet; D: health challenge (reusedpoultry manure litter) + diet with 1% L-Arginine. The reused poultry manure litter was obtained from a commercial poultryfarm with birds in the final growth phase and without any previous treatment. In order to achieve the supplemented dietsit was added 1% Arg replacing the inert. At the ages of seven days, all the birds and the feed remains were weighed inorder to determine body weight gain, feed intake and feed conversion ratio. The small intestine of twenty birds per treatment was weighed and measured; samples of duodenum, jejunum and ileum were taken for injury assessment scores, formorphometric study and counting of goblet cells in segments of the duodenum...
Assuntos
Animais , Arginina/administração & dosagem , Arginina/análise , Galinhas/crescimento & desenvolvimento , Intestinos/anatomia & histologia , Células Caliciformes , PoliaminasResumo
Listeria monocytogenes é um agente patogênico transmitido por alimentos, causador de listeriose e tem sido isolado de produtos cárneos prontos para consumo (RTE). O objetivo deste trabalho foi verificar a ocorrência e quantificação de Listeria monocytogenes em presuntos cozidos fatiados e embalados pela indústria e em presuntos cozidos fatiados e embalados no varejo. As amostras foram analisadas após a aquisição (Tempo 1) e ao fim da validade indicada no rótulo (Tempo 2). A quantificação e a detecção de presença e ausência de Listeria monocytogenes nas amostras foi obtida por meio da metodologia ISO 11290-1 e 11290-2. Além disso, foram realizados testes fenotípicos para diferenciação de Listeria spp. que compreenderam teste de catalase, cloração de gram, motilidade, - hemólise e fermentação de açucares (xilose, ramnose, dextrose e manitol). Foram escolhidas três marcas distintas de empresas com importância na comercialização de derivados cárneos no mercado nacional, as quais foram adquiridas em quatros supermercados conforme disponibilidade de venda. Foram avaliadas 60 amostras provenientes da indústria nas quais não foi detectado Listeria monocytogenes. Contudo, nas 60 amostras analisadas do varejo, 23,3 % apresentaram presença de Listeria spp.. As espécies que apresentaram a maior frequência nas amostras do varejo foram L. ivanovii (37,5 %), L. seeligeri (37,5 %), L. innocua (23,6 %) e L. welshimeri (1,3 %). As amostras do varejo foram analisadas quanto ao tempo de prateleira e 27 amostras (45 %) apresentaram validade superior a 5 dias, dessas, 21 amostras (35%) foram adquiridas no mesmo estabelecimento comercial (GP). As amostras também foram submetidas a contagem de Bactérias Ácido Láticas (BAL) nas quais houve aumento de 3 logs nas amostras com fatiamento na indústria e 2 logs nas amostras com origem de fatiamento no comercio varejista.
Listeria monocytogenes is a foodborne pathogen that causes listeriosis and has been isolated from ready-to-eat meat. The objective of this work was to verify the occurrence and quantification of Listeria monocytogenes in sliced and packaged hams by the industry and also in sliced and packaged hams at retail. Samples were analyzed after the acquisition (Time 1) and at the expiration of the validity indicated on the label (Time 2). Quantification and detection of presence and absence of Listeria monocytogenes in the samples were obtained using the methodology ISO 11290-1 and 11290-2. In addition, phenotypic tests for differentiation of Listeria spp. were conducted including catalase testing, gram staining, motility, -hemolysis and fermentation of sugars (xylose, rhamnose, dextrose and mannitol). Three different brands of companies with importance in the commercialization of meat products in the national market were chosen, which were acquired in four supermarkets according to the products availability. Were evaluated 60 samples from the industry in which Listeria monocytogenes was not detected. However, in the 60 samples analyzed from retail, 23,3 % showed presence of Listeria spp.. The species that presented the highest frequency in the retail samples were L. ivanovii (37,5 %), L. seeligeri (37,5 %), L. innocua (23,6 % ) and L. welshimeri (1,3 %). Retail samples were analized according to the shelf life where 27 samples (45 %) showed validity for more than 5 days, in which 21 samples (35 %) were acquired at the same commercial establishment. The samples were also submitted to a Lactic Acid Bacteria (LAB) count in which there was an increase of 3 logs in the samples with slice in the industry and 2 logs in the samples with origin of slicing in the retail trade.