Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening / Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda

The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.(AU)

O presente trabalho avaliou a qualidade da carne de perus criados em dois sistemas de produção, a partir dos seguintes parâmetros: perda de água na cocção, perda de água por gotejamento, textura (resistência ao cisalhamento), pH, cor, umidade, proteína, cinzas e lipídios. Foram utilizadas 200 amostras de peito de peru de 500 g, separadas por lote de 20 amostras, de dez aviários de Santa Catarina, Brasil, dos quais: cinco provenientes de criação com sistema de ventilação tradicional e cinco com sistema de ventilação mecânica. As amostras foram obtidas após o abate e congeladas a -15°C durante 30 dias. Os resultados foram submetidos à análise de variância e ao teste de Tukey. Diferenças significativas foram encontradas apenas na análise da perda de água por gotejamento. As aves do sistema de ventilação tradicional apresentaram 14,26% de perda de gotejamento de água, enquanto as do sistema de exaustão de ventilação, 19,21%. Não houve diferenças na composição química das carnes de aves em relação aos sistemas de produção.(AU)

Addition of curcumin in dairy sheep diet in the control of subclinical mastitis

Background: Curcumin, a polyphenol derived from rhizome of Curcuma longa, has been successfully used in animals and humans due to its antibacterial and anti-inflammatory properties. Recently, a study demonstrated that curcumin ointment reduced pain, mammary tension and erythema in humans with mastitis 72 h after the treatment. Mastitis in sheep is an important problem due to restrictions associated to the use of antibiotics, affecting milk production and becoming a public health issue. Thus, the aim of this study was to verify whether the addition of curcumin in the diet of six female sheep with subclinical mastitis could have curative efficacy and benefits to animal health.Cases: Six Lacaune sheep with subclinical mastitis that persisted for more than thirty days after the parturition were used. The animals received feed containing the curcumin (60 mg/animal/day) during 10 days. On days 0 and 10 of the experiment, total blood was collected to perform the hemogram and serum biochemistry (triglycerides, cholesterol, glucose, total protein (TP), albumin, globulin, aspartate aminotransferase (AST) and urea), as well as individual milk samples for centesimal composition, somatic cell count (SCC) and total bacterial count (TBC). Total leukocytes and erythrocytes, as well as hemoglobin content, were obtained using the hematological counter CELM-CC-550. Blood smears were stained by the Romanowsky method and used for leukocytes differentiation. After ten days of treatment, five sheep were negative in the California Mastitis Test (CMT). Total erythrocytes increased, while total leukocytes decreased after the treatment. Seric levels of AST, triglycerides, cholesterol and globulins decreased, while seric levels of albumin and urea increased after ten days of treatment. No differences were observed regarding milk production and composition, as well as for SCC and TBC on days 0 and 10 post-treatment.[...]

Addition of curcumin in dairy sheep diet in the control of subclinical mastitis

Background: Curcumin, a polyphenol derived from rhizome of Curcuma longa, has been successfully used in animals and humans due to its antibacterial and anti-inflammatory properties. Recently, a study demonstrated that curcumin ointment reduced pain, mammary tension and erythema in humans with mastitis 72 h after the treatment. Mastitis in sheep is an important problem due to restrictions associated to the use of antibiotics, affecting milk production and becoming a public health issue. Thus, the aim of this study was to verify whether the addition of curcumin in the diet of six female sheep with subclinical mastitis could have curative efficacy and benefits to animal health.Cases: Six Lacaune sheep with subclinical mastitis that persisted for more than thirty days after the parturition were used. The animals received feed containing the curcumin (60 mg/animal/day) during 10 days. On days 0 and 10 of the experiment, total blood was collected to perform the hemogram and serum biochemistry (triglycerides, cholesterol, glucose, total protein (TP), albumin, globulin, aspartate aminotransferase (AST) and urea), as well as individual milk samples for centesimal composition, somatic cell count (SCC) and total bacterial count (TBC). Total leukocytes and erythrocytes, as well as hemoglobin content, were obtained using the hematological counter CELM-CC-550. Blood smears were stained by the Romanowsky method and used for leukocytes differentiation. After ten days of treatment, five sheep were negative in the California Mastitis Test (CMT). Total erythrocytes increased, while total leukocytes decreased after the treatment. Seric levels of AST, triglycerides, cholesterol and globulins decreased, while seric levels of albumin and urea increased after ten days of treatment. No differences were observed regarding milk production and composition, as well as for SCC and TBC on days 0 and 10 post-treatment.[...](AU)

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening / Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda

The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.(AU)

O presente trabalho avaliou a qualidade da carne de perus criados em dois sistemas de produção, a partir dos seguintes parâmetros: perda de água na cocção, perda de água por gotejamento, textura (resistência ao cisalhamento), pH, cor, umidade, proteína, cinzas e lipídios. Foram utilizadas 200 amostras de peito de peru de 500 g, separadas por lote de 20 amostras, de dez aviários de Santa Catarina, Brasil, dos quais: cinco provenientes de criação com sistema de ventilação tradicional e cinco com sistema de ventilação mecânica. As amostras foram obtidas após o abate e congeladas a -15°C durante 30 dias. Os resultados foram submetidos à análise de variância e ao teste de Tukey. Diferenças significativas foram encontradas apenas na análise da perda de água por gotejamento. As aves do sistema de ventilação tradicional apresentaram 14,26% de perda de gotejamento de água, enquanto as do sistema de exaustão de ventilação, 19,21%. Não houve diferenças na composição química das carnes de aves em relação aos sistemas de produção.(AU)

Salmonella Heidelberg resistant to ceftiofur and disinfectants routinely used in poultry / Salmonella Heidelberg resistente ao ceftiofur e desinfetantes rotineiramente utilizados na avicultura

Bacteria of the genus Salmonella may infect humans and domestic animals, causing a serious public health problem worldwide. Nowadays, Salmonella enterica serovar Heidelberg (SH) is among the top three serovars isolated from people with salmonellosis and it is present in the poultry production chain. Moreover, it seems to be more invasive than other serotypes that cause enteritis. The overall status of the antimicrobial resistant of Brazilian strains of SH is still unknow. The bacterium may use similar mechanisms of resistance to antibotics, as well as disinfectants such as the efflux system and enzymatic degradation of chemical compounds. Thus, the objective of this study was to identify the Minimal Inhibitory Concentration (MIC) for ceftiofur of SH isolated from different materials of poultry origin, as well as to verify the relation between antibiotic resistance and disinfectant resistance. In addition, the screening efflux system was performed, using ethidium bromide to determine the presence of this mechanism of resistance. MIC results indicated high levels of SH resistance to ceftiofur, indicating the need for alternative drugs to treat salmonellosis. The concentration of ceftiofur needed to eliminate SHresistant isolates were 32 times higher than the therapeutic dose. Regarding disinfectants, most of the disinfectants tested were efficient to eliminate SH, however one isolate was resistant to glutaraldehyde-quaternary ammonia. All isolates were negatives in the screening efflux system, which suggest a different mechanism of resistance. It is possible to conclude that SH shows a real threat to poultry production, and caution should be taken when choosing the right antibiotic and disinfectant against this serovar.(AU)

Bactérias do gênero Salmonella podem infectar o homem e animais domésticos, causando sérios problemas de saúde pública no mundo todo. Hoje, a Salmonella enterica serovar Heidelberg (SH) está entre os três sorovares mais comumente isolados de pessoas com salmonelose, e presente na cadeia produtiva avícola. Além disso, SH parece ser mais invasiva que outros sorovares que causam enterite.O perfil geral de resistência aos antimicrobianos de cepas brasileiras de SH ainda é desconhecido. Esta bactéria parece usar mecanismos de resistência aos antibióticos similares aos usados para desinfetantes,tais como a bomba de efluxo e a degradação enzimática de compostos químicos. Por isso, o objetivo deste trabalho foi de identificar a Concentração Mínima Inibitória (CMI) para o ceftiofur de isolados de SH oriundas de produtos avícolas diversos, bem como de verificar a relação entre resistência a antibióticos e desinfetantes. Além disso, o sistema de bomba de efluxo foi realizado usando o brometo de etídio para determinar se esse era o mecanismo de resistência utilizado. Os resultados do MIC indicaram altos níveis de resistência para ceftiofur, demonstrando a necessidade de formas alternativas para o tratamento da salmonelose. Desinfetantes routineiramente utilizados pela indústria avícola foram eficientes no combate da SH, porém um isolado mostrou-se resistente ao desinfetante glutaraldeído associado à amônia quaternária. Todos os isolados foram negativos para o sistema de bomba de efluxo,sugerindo que há outro mecanismo de resistência envolvido. É possível concluir que os isolados brasileiros de SH representam uma ameaça para a avicultura, e cautela deveria ser tomada na hora da escolha do antibiótico e do desinfetante a ser utilizado contra este sorovar.(AU)

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening / Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda

The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.

O presente trabalho avaliou a qualidade da carne de perus criados em dois sistemas de produção, a partir dos seguintes parâmetros: perda de água na cocção, perda de água por gotejamento, textura (resistência ao cisalhamento), pH, cor, umidade, proteína, cinzas e lipídios. Foram utilizadas 200 amostras de peito de peru de 500 g, separadas por lote de 20 amostras, de dez aviários de Santa Catarina, Brasil, dos quais: cinco provenientes de criação com sistema de ventilação tradicional e cinco com sistema de ventilação mecânica. As amostras foram obtidas após o abate e congeladas a -15°C durante 30 dias. Os resultados foram submetidos à análise de variância e ao teste de Tukey. Diferenças significativas foram encontradas apenas na análise da perda de água por gotejamento. As aves do sistema de ventilação tradicional apresentaram 14,26% de perda de gotejamento de água, enquanto as do sistema de exaustão de ventilação, 19,21%. Não houve diferenças na composição química das carnes de aves em relação aos sistemas de produção.

Salmonella Heidelberg resistant to ceftiofur and disinfectants routinely used in poultry / Salmonella Heidelberg resistente ao ceftiofur e desinfetantes rotineiramente utilizados na avicultura

Bacteria of the genus Salmonella may infect humans and domestic animals, causing a serious public health problem worldwide. Nowadays, Salmonella enterica serovar Heidelberg (SH) is among the top three serovars isolated from people with salmonellosis and it is present in the poultry production chain. Moreover, it seems to be more invasive than other serotypes that cause enteritis. The overall status of the antimicrobial resistant of Brazilian strains of SH is still unknow. The bacterium may use similar mechanisms of resistance to antibotics, as well as disinfectants such as the efflux system and enzymatic degradation of chemical compounds. Thus, the objective of this study was to identify the Minimal Inhibitory Concentration (MIC) for ceftiofur of SH isolated from different materials of poultry origin, as well as to verify the relation between antibiotic resistance and disinfectant resistance. In addition, the screening efflux system was performed, using ethidium bromide to determine the presence of this mechanism of resistance. MIC results indicated high levels of SH resistance to ceftiofur, indicating the need for alternative drugs to treat salmonellosis. The concentration of ceftiofur needed to eliminate SHresistant isolates were 32 times higher than the therapeutic dose. Regarding disinfectants, most of the disinfectants tested were efficient to eliminate SH, however one isolate was resistant to glutaraldehyde-quaternary ammonia. All isolates were negatives in the screening efflux system, which suggest a different mechanism of resistance. It is possible to conclude that SH shows a real threat to poultry production, and caution should be taken when choosing the right antibiotic and disinfectant against this serovar.

Bactérias do gênero Salmonella podem infectar o homem e animais domésticos, causando sérios problemas de saúde pública no mundo todo. Hoje, a Salmonella enterica serovar Heidelberg (SH) está entre os três sorovares mais comumente isolados de pessoas com salmonelose, e presente na cadeia produtiva avícola. Além disso, SH parece ser mais invasiva que outros sorovares que causam enterite.O perfil geral de resistência aos antimicrobianos de cepas brasileiras de SH ainda é desconhecido. Esta bactéria parece usar mecanismos de resistência aos antibióticos similares aos usados para desinfetantes,tais como a bomba de efluxo e a degradação enzimática de compostos químicos. Por isso, o objetivo deste trabalho foi de identificar a Concentração Mínima Inibitória (CMI) para o ceftiofur de isolados de SH oriundas de produtos avícolas diversos, bem como de verificar a relação entre resistência a antibióticos e desinfetantes. Além disso, o sistema de bomba de efluxo foi realizado usando o brometo de etídio para determinar se esse era o mecanismo de resistência utilizado. Os resultados do MIC indicaram altos níveis de resistência para ceftiofur, demonstrando a necessidade de formas alternativas para o tratamento da salmonelose. Desinfetantes routineiramente utilizados pela indústria avícola foram eficientes no combate da SH, porém um isolado mostrou-se resistente ao desinfetante glutaraldeído associado à amônia quaternária. Todos os isolados foram negativos para o sistema de bomba de efluxo,sugerindo que há outro mecanismo de resistência envolvido. É possível concluir que os isolados brasileiros de SH representam uma ameaça para a avicultura, e cautela deveria ser tomada na hora da escolha do antibiótico e do desinfetante a ser utilizado contra este sorovar.

Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening / Qualidade da carne de perus (Meleagris gallopavo) submetidos a diferentes sistemas de ventilação durante a engorda

The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.

O presente trabalho avaliou a qualidade da carne de perus criados em dois sistemas de produção, a partir dos seguintes parâmetros: perda de água na cocção, perda de água por gotejamento, textura (resistência ao cisalhamento), pH, cor, umidade, proteína, cinzas e lipídios. Foram utilizadas 200 amostras de peito de peru de 500 g, separadas por lote de 20 amostras, de dez aviários de Santa Catarina, Brasil, dos quais: cinco provenientes de criação com sistema de ventilação tradicional e cinco com sistema de ventilação mecânica. As amostras foram obtidas após o abate e congeladas a -15°C durante 30 dias. Os resultados foram submetidos à análise de variância e ao teste de Tukey. Diferenças significativas foram encontradas apenas na análise da perda de água por gotejamento. As aves do sistema de ventilação tradicional apresentaram 14,26% de perda de gotejamento de água, enquanto as do sistema de exaustão de ventilação, 19,21%. Não houve diferenças na composição química das carnes de aves em relação aos sistemas de produção.