DGAT and LEP gene polymorphisms and their association with carcass characteristics and the lipid profile of meat from Nellore cattle / Polimorfismo dos genes DGAT e LEP e sua associação com características de carcaça e perfil lipídico da carne de bovinos nelore

The objective of this study was to evaluate the association of polymorphisms in the diacylglycerol acyltransferase (DGAT) and leptin (LEP) genes with the performance, carcass characteristics, meat quality, and lipid profile of Nellore cattle. A total of 100 intact male Nelore cattle were used to analyze the performance, carcass, physicochemical and centesimal composition, and fatty acid profile of beef. To identify the polymorphisms, the PCR­single-strand conformation polymorphism (SSCP) technique was applied to genomic DNA extracted from muscle tissue. The SSCP technique revealed the presence of four band patterns for the DGAT gene (AC, AD, AE and BB) with five alleles (A, B, C, D and E). For the LEP gene, five band patterns (AA, AB, AC, BB and BC) with three alleles (A, B and C) were observed. For the LEP gene, the AB genotype was associated with higher backfat thickness and ribs weight, while the BB genotype was associated with lower ribs yield; higher hindquarter yield was associated with AC and BB genotypes. Higher contents of C17:0, C18:0 and lower contents of C18:2ω6C, total polyunsaturated fatty acids, total ω6 and ratio of polyunsaturated and saturated fatty acids (PUFA/SFA) were verified for the AC genotype of the LEP gene. The AC and AA genotypes of the LEP gene were associated with higher means of C15:0 and C18:1ω9t. For the DGAT gene, the highest C24:0 content was associated with the AE genotype and the lowest with the AD and BB genotypes. Polymorphisms in the DGAT and LEP genes influence carcass parameters and the lipid profile of the meat of Nellore cattle.

Objetivou-se com este estudo avaliar a associação do polimorfismo dos genes da Diacilglicerol Aciltransferase (DGAT) e Leptina ­ (LEP) em relação ao desempenho, características de carcaça, qualidade de carne e perfil lipídico de bovinos Nelore. Para o estudo, foram utilizados um total de 100 bovinos nelores machos inteiros e avaliado os parâmetros de desempenho, composição da carcaça, composição físico-química, centesimal e perfil lipídico da carne. Para identificação dos polimorfismos foi utilizada a técnica de PCR-SSCP a partir da extração do DNA genômico do tecido muscular. A técnica de SSCP revelou a presença de quatro padrões de banda para o gene DGAT (AC, AD, AE e BB) com cinco alelos (A, B, C, D e E) e, para o gene LEP foram verificados cinco padrões de bandas (AA, AB, AC, BB e BC) com três alelos (A, B e C). Para o gene LEP, o genótipo AB foi associado a maior espessura de gordura subcutânea e peso do corte ponta de agulha, enquanto o genótipo BB foi associado a menor rendimento do corte ponta de agulha; maior rendimento do corte traseiro foi associado aos genótipos AC e BB. Maiores teores de C17:0, C18:0 e menores de C18: 2ω6C, total de ácidos graxos poli-insaturados, total de ω6 e a relação de ácidos graxos poli-insaturados e saturados (POL/SAT) foram verificados para o genótipo AC do gene LEP. Os genótipos AC e AA do gene LEP foram associados a maiores médias de C15:0 e C18:1ω9t. Para o gene DGAT, os maiores teores de C24:0 foram associados o genótipo AE e o menores aos genótipos AD e BB. A ocorrência de polimorfismo nos genes DGAT e LEP revelaram influência destes sobre parâmetros de carcaça e perfil lipídico da carne de bovinos Nelore.

Dietary fiber and zinc additives on performance and intestinal health of Escherichia coli challenged piglets

This study aimed to evaluate the effects of zinc oxide and a low level of encapsulated zinc oxide, with or without dietary fiber, on the performance and intestinal health of weaned piglets. A total of 112 piglets were used, divided into four treatment groups: basal diet with zinc oxide (ZnO); basal diet with zinc oxide and dietary fiber (ZnO+DF); basal diet with encapsulated low zinc oxide (LZnOE); and basal diet with LZnOE and DF (LZnOE+DF). Piglets were challenged with E . coli K88 + , weighed weekly and the fecal score was evaluated daily. One pig per pen was slaughtered to evaluate the production of volatile fatty acids, intestinal microbial populations, intestinal morphology, and digestibility. The encapsulated zinc resulted in lower body weight and average daily gain, but, when associated with dietary fiber, had similar results to zinc oxide. Until 49 days of age, zinc oxide reduced diarrhoea ( p 0.05). At 63 days of age the piglets subjected to LZnOE+DF treatment had lower diarrhoea than the pigs subjected to LZnOE treatment but higher than the ZnO and the ZnO+DF groups. Final weight and incidence of diarrhoea of pigs receiving LZnOE was worse than ZnO. LZnOE associated with DF provided the same final weight of piglets from the ZnO group.

Dietary fiber and zinc additives on performance and intestinal health of Escherichia coli challenged piglets

This study aimed to evaluate the effects of zinc oxide and a low level of encapsulated zinc oxide, with or without dietary fiber, on the performance and intestinal health of weaned piglets. A total of 112 piglets were used, divided into four treatment groups: basal diet with zinc oxide (ZnO); basal diet with zinc oxide and dietary fiber (ZnO+DF); basal diet with encapsulated low zinc oxide (LZnOE); and basal diet with LZnOE and DF (LZnOE+DF). Piglets were challenged with E . coli K88 + , weighed weekly and the fecal score was evaluated daily. One pig per pen was slaughtered to evaluate the production of volatile fatty acids, intestinal microbial populations, intestinal morphology, and digestibility. The encapsulated zinc resulted in lower body weight and average daily gain, but, when associated with dietary fiber, had similar results to zinc oxide. Until 49 days of age, zinc oxide reduced diarrhoea ( p 0.05). At 63 days of age the piglets subjected to LZnOE+DF treatment had lower diarrhoea than the pigs subjected to LZnOE treatment but higher than the ZnO and the ZnO+DF groups. Final weight and incidence of diarrhoea of pigs receiving LZnOE was worse than ZnO. LZnOE associated with DF provided the same final weight of piglets from the ZnO group.(AU)

The economic viability of L-arginine supplementation in diets for sows in the lactation phase / Viabilidade econômica da suplementação de L-arginina em dietas para matrizes suínas em lactação

The objective of this study was to evaluate the economic viability of L-arginine supplementation in diets for sows during the lactation phase. A descriptive case study was carried out to identify the economic viability of the supplementation of L-arginine in the lactation ration, in relation to the control diet, on the productive performance of hyper prolific sows and their litters. The study was carried out on a commercial farm located in the state of Minas Gerais. It analyzed feasibility criteria such as the marginal physical product (MPPg) and gross margin (GM) in the scenario of technical and economic efficiency, which were compared to the GM in the control group. Technical efficiency was established at 0.71% of L-arginine in daily feed intake according to previous fieldwork by the authors, while economic efficiency obtained in this study was 0.43% supplementation. The relationship between the L-arginine price and the sale price of the piglets directly determined the economic viability, compared to the control group. Thus, initially considering the price of a piglet as R$ 9.76/kg, the cost of L-arginine should not exceed 6.61 times this value; that is, it is estimated at up to R$ 64.50. Therefore, at the final price of L-arginine of R$ 54.88, a piglet should be sold at a price of R$ 8.30/kg to make the supplementation of L-arginine in the diet of lactation-phase swine economically possible.(AU)

O objetivo com o trabalho foi avaliar a viabilidade econômica da suplementação de L-arginina em dietas para matrizes suínas durante a fase de lactação. Um estudo de caso descritivo foi realizado para identificar a viabilidade econômica da suplementação de L-arginina na ração de lactação, em relação à dieta controle, sobre o desempenho produtivo de matrizes suínas hiperprolíficas e suas leitegadas. O estudo foi realizado em uma granja comercial localizada no estado de Minas Gerais. Analisou critérios de viabilidade como o produto físico marginal (MPPg) e margem bruta (GM) no cenário de eficiência técnica e econômica, que foram comparados com o GM no grupo controle. A eficiência técnica foi estabelecida em 0,71% de L-arginina no consumo diário de ração de acordo com trabalho de campo prévio realizado pelos autores, enquanto a eficiência econômica obtida neste estudo foi de 0,43% de suplementação. A relação entre o preço da L-arginina e o preço de venda dos leitões determinou diretamente a viabilidade econômica, comparado ao grupo controle. Assim, considerando inicialmente o preço de um leitão como R$ 9,76/kg, o custo da L-arginina não deve exceder 6,61 vezes esse valor; isto é, estima-se em até R$ 64,50. Portanto, ao preço final de L-arginina de R$ 54,88, um leitão deve ser vendido ao preço de R$ 8,30/kg para tornar a suplementação de L-arginina na dieta de matrizes suínas em fase de lactação economicamente viáveis.(AU)

The economic viability of L-arginine supplementation in diets for sows in the lactation phase / Viabilidade econômica da suplementação de L-arginina em dietas para matrizes suínas em lactação

The objective of this study was to evaluate the economic viability of L-arginine supplementation in diets for sows during the lactation phase. A descriptive case study was carried out to identify the economic viability of the supplementation of L-arginine in the lactation ration, in relation to the control diet, on the productive performance of hyper prolific sows and their litters. The study was carried out on a commercial farm located in the state of Minas Gerais. It analyzed feasibility criteria such as the marginal physical product (MPPg) and gross margin (GM) in the scenario of technical and economic efficiency, which were compared to the GM in the control group. Technical efficiency was established at 0.71% of L-arginine in daily feed intake according to previous fieldwork by the authors, while economic efficiency obtained in this study was 0.43% supplementation. The relationship between the L-arginine price and the sale price of the piglets directly determined the economic viability, compared to the control group. Thus, initially considering the price of a piglet as R$ 9.76/kg, the cost of L-arginine should not exceed 6.61 times this value; that is, it is estimated at up to R$ 64.50. Therefore, at the final price of L-arginine of R$ 54.88, a piglet should be sold at a price of R$ 8.30/kg to make the supplementation of L-arginine in the diet of lactation-phase swine economically possible.

O objetivo com o trabalho foi avaliar a viabilidade econômica da suplementação de L-arginina em dietas para matrizes suínas durante a fase de lactação. Um estudo de caso descritivo foi realizado para identificar a viabilidade econômica da suplementação de L-arginina na ração de lactação, em relação à dieta controle, sobre o desempenho produtivo de matrizes suínas hiperprolíficas e suas leitegadas. O estudo foi realizado em uma granja comercial localizada no estado de Minas Gerais. Analisou critérios de viabilidade como o produto físico marginal (MPPg) e margem bruta (GM) no cenário de eficiência técnica e econômica, que foram comparados com o GM no grupo controle. A eficiência técnica foi estabelecida em 0,71% de L-arginina no consumo diário de ração de acordo com trabalho de campo prévio realizado pelos autores, enquanto a eficiência econômica obtida neste estudo foi de 0,43% de suplementação. A relação entre o preço da L-arginina e o preço de venda dos leitões determinou diretamente a viabilidade econômica, comparado ao grupo controle. Assim, considerando inicialmente o preço de um leitão como R$ 9,76/kg, o custo da L-arginina não deve exceder 6,61 vezes esse valor; isto é, estima-se em até R$ 64,50. Portanto, ao preço final de L-arginina de R$ 54,88, um leitão deve ser vendido ao preço de R$ 8,30/kg para tornar a suplementação de L-arginina na dieta de matrizes suínas em fase de lactação economicamente viáveis.

Flavored sisal ropes as environmental enrichment for nursery piglets

The objective of the present study was to evaluate the behavior of piglets in the nursery phase in the presence of pure sisal ropes, soaked with different flavors as a means of environmental enrichment. Sixty-four piglets with 35 days of age in the nursery phase were used, piglets were randomly distributed in a completely randomized design in 16 pens, with four animals in each pen and there was no separation of pens by group. Three treatments were used: Pure rope (PR) which was considered the control of the pen, rope soaked in vanilla essence and sugar (SV), and rope soaked in coffee (SC). An ethogram was prepared for observations of the following behavioral parameters, eating, drinking, urinating, defecating, lying down, standing, playful, and others. The parameters were measured every 10 minutes in a total of three daily assessments with two hours each for a period of three days. There was a greater preference of piglets for the SV rope with a percentage of 63.2% in the observations of the interactions. A possible justification for the result is the fact that this rope is the most palatable for piglets since piglets prefer sweet tastes. The PR rope aroused curiosity in the piglets, with a percentage of observations of 21.4%. Therefore, the use of equipment flavored with sweet vanilla taste is promising as a means of environmental enrichment, being more interesting to piglets.(AU)

Flavored sisal ropes as environmental enrichment for nursery piglets

The objective of the present study was to evaluate the behavior of piglets in the nursery phase in the presence of pure sisal ropes, soaked with different flavors as a means of environmental enrichment. Sixty-four piglets with 35 days of age in the nursery phase were used, piglets were randomly distributed in a completely randomized design in 16 pens, with four animals in each pen and there was no separation of pens by group. Three treatments were used: Pure rope (PR) which was considered the control of the pen, rope soaked in vanilla essence and sugar (SV), and rope soaked in coffee (SC). An ethogram was prepared for observations of the following behavioral parameters, eating, drinking, urinating, defecating, lying down, standing, playful, and others. The parameters were measured every 10 minutes in a total of three daily assessments with two hours each for a period of three days. There was a greater preference of piglets for the SV rope with a percentage of 63.2% in the observations of the interactions. A possible justification for the result is the fact that this rope is the most palatable for piglets since piglets prefer sweet tastes. The PR rope aroused curiosity in the piglets, with a percentage of observations of 21.4%. Therefore, the use of equipment flavored with sweet vanilla taste is promising as a means of environmental enrichment, being more interesting to piglets.

Performance, carcass parameters, meat quality and lipid profile from feedlot young bulls fed cottonseed / Desempenho, parâmetros de carcaça, qualidade de carne e perfil lipídico de bovinos em confinamento suplementados com caroço de algodão

The objective of this study was to evaluate the performance, carcass, meat quality, fatty acid profile and liver alterations of cattle supplemented with cottonseed feedlot. It used 100 Nelore cattle, being divided into two groups of 50 animals, which received a cottonseed (CS) in grain form by the diet in the proportion of 15% and the other group was provided with control diet without CS in the feedlot for 88 days. The diets were isoprotein and isoenergetic and concentrate:roughage ratio of 60:40. The animals were slaughter in the end of experimental time and the collection of liver samples for histological analysis. After cooling 24 hours at ± 1°C were conducted evaluation of carcass and major cuts, final pH and collected muscle samples longissimus to carry out the physicochemical analyzes (Color, Cooking Loss, Pigments and Shear Force), chemical composition, fatty acid profile and oxidation. The inclusion of CS in the diet provided animals with higher slaughter weight, daily weight gain, Hindquarter, however, the animals showed reduced carcass yield, forequarter weight and Thin flank, without changing the parameters as rib-eye area and backfat thickness. There was an increase of the yellow values (b*) and moisture with the final pH reduction. There was no influence of the use of cottonseed in relation to histological parameters evaluated in the liver. The cottonseed in the feeding feedlot cattle promoted improvement in animal performance, despite the reduction of the forequarter weight, with appropriate aspects of meat quality, fatty acid profile and conservation.(AU)

O objetivo com este estudo foi avaliar as características de desempenho, carcaça, qualidade de carne, perfil de ácidos graxos e alterações hepáticas de bovinos suplementados com caroço de algodão (CA) em terminação. Utilizou-se 100 animais da raça Nelore, sendo divido em dois grupos de 50 animais, sendo para o grupo 1 foi incluído CA na forma de grão inteiro na dieta (15% de inclusão) e para o grupo 2, foi fornecido uma dieta controle. Os animais permaneceram em confinamento durante 88 dias e as dietas fornecidas foram isoproteícas e isoenergéticas, na proporção de Concentrado: Volumoso de 60:40. Ao final do período experimental, os animais foram encaminhados para abate sendo coletadas amostras de fígado para análise histológica. Após resfriamento de 24 horas a ± 1°C, foram realizadas avaliações de carcaça e de cortes principais, pH e coleta de amostras do músculo Longissimus para realização das análises físico- química, de composição centesimal, perfil de ácidos graxos e índice de oxidação. A inclusão do CA na dieta proporcionou animais com maior peso ao abate, ganho de peso diário, rendimento de dianteiro. Porém, os animais apresentaram reduzidos rendimentos de carcaça, peso de traseiro e costelas, sem alterar os parâmetros como área de olho de lombo e cobertura de gordura subcutânea. Houve aumento dos valores de amarelo (b*) e umidade, com redução de pH final com uso do CA. Não houve influência do uso de CA em relação aos parâmetros histológicos avaliados no fígado. A inclusão de 15% de CA promoveu melhoria no desempenho dos bovinos em confinamento, com redução do peso do traseiro e adequados aspectos de qualidade de carne, perfil de ácidos graxos e conservação.(AU)

Performance, carcass parameters, meat quality and lipid profile from feedlot young bulls fed cottonseed / Desempenho, parâmetros de carcaça, qualidade de carne e perfil lipídico de bovinos em confinamento suplementados com caroço de algodão

The objective of this study was to evaluate the performance, carcass, meat quality, fatty acid profile and liver alterations of cattle supplemented with cottonseed feedlot. It used 100 Nelore cattle, being divided into two groups of 50 animals, which received a cottonseed (CS) in grain form by the diet in the proportion of 15% and the other group was provided with control diet without CS in the feedlot for 88 days. The diets were isoprotein and isoenergetic and concentrate:roughage ratio of 60:40. The animals were slaughter in the end of experimental time and the collection of liver samples for histological analysis. After cooling 24 hours at ± 1°C were conducted evaluation of carcass and major cuts, final pH and collected muscle samples longissimus to carry out the physicochemical analyzes (Color, Cooking Loss, Pigments and Shear Force), chemical composition, fatty acid profile and oxidation. The inclusion of CS in the diet provided animals with higher slaughter weight, daily weight gain, Hindquarter, however, the animals showed reduced carcass yield, forequarter weight and Thin flank, without changing the parameters as rib-eye area and backfat thickness. There was an increase of the yellow values (b*) and moisture with the final pH reduction. There was no influence of the use of cottonseed in relation to histological parameters evaluated in the liver. The cottonseed in the feeding feedlot cattle promoted improvement in animal performance, despite the reduction of the forequarter weight, with appropriate aspects of meat quality, fatty acid profile and conservation.

O objetivo com este estudo foi avaliar as características de desempenho, carcaça, qualidade de carne, perfil de ácidos graxos e alterações hepáticas de bovinos suplementados com caroço de algodão (CA) em terminação. Utilizou-se 100 animais da raça Nelore, sendo divido em dois grupos de 50 animais, sendo para o grupo 1 foi incluído CA na forma de grão inteiro na dieta (15% de inclusão) e para o grupo 2, foi fornecido uma dieta controle. Os animais permaneceram em confinamento durante 88 dias e as dietas fornecidas foram isoproteícas e isoenergéticas, na proporção de Concentrado: Volumoso de 60:40. Ao final do período experimental, os animais foram encaminhados para abate sendo coletadas amostras de fígado para análise histológica. Após resfriamento de 24 horas a ± 1°C, foram realizadas avaliações de carcaça e de cortes principais, pH e coleta de amostras do músculo Longissimus para realização das análises físico- química, de composição centesimal, perfil de ácidos graxos e índice de oxidação. A inclusão do CA na dieta proporcionou animais com maior peso ao abate, ganho de peso diário, rendimento de dianteiro. Porém, os animais apresentaram reduzidos rendimentos de carcaça, peso de traseiro e costelas, sem alterar os parâmetros como área de olho de lombo e cobertura de gordura subcutânea. Houve aumento dos valores de amarelo (b*) e umidade, com redução de pH final com uso do CA. Não houve influência do uso de CA em relação aos parâmetros histológicos avaliados no fígado. A inclusão de 15% de CA promoveu melhoria no desempenho dos bovinos em confinamento, com redução do peso do traseiro e adequados aspectos de qualidade de carne, perfil de ácidos graxos e conservação.

Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation / Óleo essencial de aroeira na qualidade da carne suína e oxidação lipídica

The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P<0.05) of the saturated fatty acids content of L. dorsi, especially myristic (C14:0) and stearic (C18:0) fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P<0.001) and immediately after cooking (P<0.001). However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

O objetivo deste estudo foi avaliar os efeitos da adição do óleo essencial de aroeira ( Schinus terebinthifolius Raddi) na dieta de suínos sobre as características físicas, composição química e oxidação lipídica da carne. Setenta e dois leitões recém-desmamados (5,7±0,8kg) foram utilizados em um experimento em blocos completos casualizados com quatro tratamentos, seis repetições por tratamento e três animais por unidade experimental (baia). Os animais foram alimentados com uma dieta basal suplementada com 0, 500, 1,000 ou 1,500mg kg-1 de óleo essencial de aroeira durante 35 dias. Ao final do experimento, um animal por unidade experimental (16,4±2,2kg) foi abatido para coleta do músculo Longissimus dorsi para fim de análises. Não houve efeito (P>0,05) do óleo essencial de aroeira sobre cor, pH, perda de peso por cozimento e força de cisalhamento. A inclusão de níveis crescentes do óleo essencial de aroeira na dieta aumentou linearmente (P0,05) os lipídios da oxidação. Portanto, o óleo essencial de aroeira, adicionado às dietas para suínos, aumentou o conteúdo de ácidos graxos saturados e reduziu a oxidação lipídica na carne fresca e logo após cozimento, sem ocorrer efeitos sobre os parâmetros físicos da carne.

Behavioral and physiological responses of different genetic lines of free-range broiler raised on a semi-intensive system

The aim of the study was evaluate the ability of adaptation of seven different genetic lines of free-range broilers to a semi-intensive raising system. Four hundred and twenty chicks of the Pescoço Pelado (PP), Carijó (CG), Colorpak (CPK), Tricolor (TRC), Caboclo (CBC), Gigante Negro (GNG) and Pesadão Vermelho (PS) genetic groups were used. At 28 days of age the birds were allowed access the paddocks and after three days of adaptation the monitoring of the animals has started, being performed behavioral visual observations from 07:00 to 17:00. Cloacal temperature (CT) and respiratory rate (RR) were collected once a week. The environment was monitored considering the temperature, relative humidity and black globe temperature at various points of the paddocks and the shed. The physiological variables were evaluated using a randomized complete block design with a split plot arrangement. Behavioral variables were analyzed using nonparametric Friedman test. Birds of Carijó and Colorpak genetic line presented greater RR, 34.6 mov/min and 36.0 mov/min respectively, compared to the birds of the Caboclo and Gigante Negro genetic line, 29.0 mov/min and 28.4 mov/min respectively. The average values of RR and CT for all genetic lines were higher in the afternoon. At 7:00 and 17:00 the foraging behavior was more intense. The Caboclo and Gigante Negro genetic line were those that stood out in the behavior of foraging, consequently, they are more able to adapt to the semi-intensive raising system.(AU)

Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation / Óleo essencial de aroeira na qualidade da carne suína e oxidação lipídica

The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P<0.05) of the saturated fatty acids content of L. dorsi, especially myristic (C14:0) and stearic (C18:0) fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P<0.001) and immediately after cooking (P<0.001). However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes. (AU)

O objetivo deste estudo foi avaliar os efeitos da adição do óleo essencial de aroeira ( Schinus terebinthifolius Raddi) na dieta de suínos sobre as características físicas, composição química e oxidação lipídica da carne. Setenta e dois leitões recém-desmamados (5,7±0,8kg) foram utilizados em um experimento em blocos completos casualizados com quatro tratamentos, seis repetições por tratamento e três animais por unidade experimental (baia). Os animais foram alimentados com uma dieta basal suplementada com 0, 500, 1,000 ou 1,500mg kg-1 de óleo essencial de aroeira durante 35 dias. Ao final do experimento, um animal por unidade experimental (16,4±2,2kg) foi abatido para coleta do músculo Longissimus dorsi para fim de análises. Não houve efeito (P>0,05) do óleo essencial de aroeira sobre cor, pH, perda de peso por cozimento e força de cisalhamento. A inclusão de níveis crescentes do óleo essencial de aroeira na dieta aumentou linearmente (P<0,05) o conteúdo de ácidos graxos saturados do músculo dos suínos, principalmente, as concentrações de mirístico (C14:0) e esteárico (C18:0). Para as análises de TBARS, a inclusão de óleo essencial de aroeira reduziu, significativamente, a produção de compostos secundários da oxidação lipídica nas amostras de carne crua (P<0,001) e imediatamente após o cozimento (P<0,001). Entretanto, durante oito dias de armazenamento refrigerado, a adição do óleo essencial de aroeira não protegeu eficientemente (P>0,05) os lipídios da oxidação. Portanto, o óleo essencial de aroeira, adicionado às dietas para suínos, aumentou o conteúdo de ácidos graxos saturados e reduziu a oxidação lipídica na carne fresca e logo após cozimento, sem ocorrer efeitos sobre os parâmetros físicos da carne. (AU)

Dietary Brazilian red pepper essential oil on pork meat quality and lipid oxidation

ABSTRACT: The purpose of this study was to evaluate the effects of feeding pigs with diets containing increasing levels of Brazilian red pepper essential oil ( Schinus terebinthifolius Raddi) on the physical attributes, fatty acid profile and oxidative stability of precooked meat. Seventy-two weanling pigs (5.7±0.8kg) were allotted in a completely randomized block design experiment with four treatments, six replicates per treatment, and three animals per experimental unit (pen). Animals were fed with a basal diet supplemented with 0, 500, 1,000, or 1,500mg kg-1 Brazilian red pepper essential oil during the 35-d experimental period. At the end of the experiment, one animal per experimental unit (16.4±2.2kg) was slaughtered to sample Longissimus dorsi muscle for analysis. Dietary supplementation of Brazilian red pepper had no effect (P>0.05) on pork meat color, pH, cooking loss and shear force. Inclusion of essential oil in the diet provided a linear increase (P 0.05) of the saturated fatty acids content of L. dorsi, especially myristic (C14:0) and stearic (C18:0) fatty acids. Utilization of essential oil in pig diets reduced significantly the production of secondary lipid oxidation compounds measured as TBARS in raw pork meat (P 0.001) and immediately after cooking (P 0.001). However, during 8-d storage assay, the addition of essential oil in the diet did not protect pork meat lipids from oxidation. Therefore, Brazilian red pepper added to pig diets increased the saturated fatty acids content and reduced lipid oxidation in fresh meat and short-term heat treatment without affecting pork meat physical attributes.

RESUMO: O objetivo deste estudo foi avaliar os efeitos da adição do óleo essencial de aroeira ( Schinus terebinthifolius Raddi) na dieta de suínos sobre as características físicas, composição química e oxidação lipídica da carne. Setenta e dois leitões recém-desmamados (5,7±0,8kg) foram utilizados em um experimento em blocos completos casualizados com quatro tratamentos, seis repetições por tratamento e três animais por unidade experimental (baia). Os animais foram alimentados com uma dieta basal suplementada com 0, 500, 1,000 ou 1,500mg kg-1 de óleo essencial de aroeira durante 35 dias. Ao final do experimento, um animal por unidade experimental (16,4±2,2kg) foi abatido para coleta do músculo Longissimus dorsi para fim de análises. Não houve efeito (P>0,05) do óleo essencial de aroeira sobre cor, pH, perda de peso por cozimento e força de cisalhamento. A inclusão de níveis crescentes do óleo essencial de aroeira na dieta aumentou linearmente (P 0,05) o conteúdo de ácidos graxos saturados do músculo dos suínos, principalmente, as concentrações de mirístico (C14:0) e esteárico (C18:0). Para as análises de TBARS, a inclusão de óleo essencial de aroeira reduziu, significativamente, a produção de compostos secundários da oxidação lipídica nas amostras de carne crua (P 0,001) e imediatamente após o cozimento (P 0,001). Entretanto, durante oito dias de armazenamento refrigerado, a adição do óleo essencial de aroeira não protegeu eficientemente (P>0,05) os lipídios da oxidação. Portanto, o óleo essencial de aroeira, adicionado às dietas para suínos, aumentou o conteúdo de ácidos graxos saturados e reduziu a oxidação lipídica na carne fresca e logo após cozimento, sem ocorrer efeitos sobre os parâmetros físicos da carne.

Behavioral and physiological responses of different genetic lines of free-range broiler raised on a semi-intensive system

The aim of the study was evaluate the ability of adaptation of seven different genetic lines of free-range broilers to a semi-intensive raising system. Four hundred and twenty chicks of the Pescoço Pelado (PP), Carijó (CG), Colorpak (CPK), Tricolor (TRC), Caboclo (CBC), Gigante Negro (GNG) and Pesadão Vermelho (PS) genetic groups were used. At 28 days of age the birds were allowed access the paddocks and after three days of adaptation the monitoring of the animals has started, being performed behavioral visual observations from 07:00 to 17:00. Cloacal temperature (CT) and respiratory rate (RR) were collected once a week. The environment was monitored considering the temperature, relative humidity and black globe temperature at various points of the paddocks and the shed. The physiological variables were evaluated using a randomized complete block design with a split plot arrangement. Behavioral variables were analyzed using nonparametric Friedman test. Birds of Carijó and Colorpak genetic line presented greater RR, 34.6 mov/min and 36.0 mov/min respectively, compared to the birds of the Caboclo and Gigante Negro genetic line, 29.0 mov/min and 28.4 mov/min respectively. The average values of RR and CT for all genetic lines were higher in the afternoon. At 7:00 and 17:00 the foraging behavior was more intense. The Caboclo and Gigante Negro genetic line were those that stood out in the behavior of foraging, consequently, they are more able to adapt to the semi-intensive raising system.

Alternatives to antibiotic growth promoters for weanling pigs / Alternativas aos antibióticos melhoradores de desempenho para leitões desmamados

An experiment was conducted to evaluate the addition of sodium butyrate, plant extracts and nucleotides on weanling pig performance, digestive content pH, organ morphometry, and intestinal epithelial histology. A total of 90 piglets at 21 days of age and an average initial weight of 6.35±0.34kg were used. The piglets were distributed in a randomized complete block design with five treatments, six replicates, and three animals per experimental unit. The treatments consisted of the following: Control: basal diet without antibiotic; Antibiotic: basal diet with 40mg kg-1 colistin sulfate and Additive: 1000, 1500 and 2000mg kg-1 of a combination of sodium butyrate + plant extracts + nucleotides. The experiment lasted 35 days, at which time one animal was slaughtered to assess pH of the digestive contents, morphometry of the organs and histology of the intestinal epithelium. No differences were found (P>0.05) in the performance, pH of the digestive contents, morphometry of the organs or histology of the intestinal epithelium by the analysis of orthogonal polynomials or contrasts. The combination of sodium butyrate, plant extracts and nucleotides not improved the productive characteristics of weanling pigs.(AU)

Foi conduzido um experimento para avaliar a adição de butirato de sódio, extratos vegetais e nucleotídeos sobre desempenho, pH do conteúdo digestório, morfometria dos órgãos e histologia do epitélio intestinal de leitões desmamados. Foram utilizados 90 leitões, com idade média de 21 dias e peso médio inicial de 6,35±0,34kg. Os leitões foram distribuídos em um delineamento em blocos casualizados completos, com cinco tratamentos, seis repetições por tratamento e três animais por unidade experimental. As dietas experimentais consistiam de: Controle - dieta basal sem antibiótico; Antibiótico - dieta basal com 40mg kg-1 de sulfato de colistina; Aditivo: 1000, 1500 e 2000mg kg-1 de uma combinação de butirato de sódio + extrato vegetal + nucleotídeos. No 35o dia de experimentação, foi eutanasiado um animal por gaiola (unidade experimental) para avaliar o pH do conteúdo digestório, morfometria de órgãos e histologia do epitélio intestinal. Não foram observadas diferenças (P>0,05) para desempenho, pH do conteúdo digestório, morfometria de órgãos e histologia do epitélio intestinal por meio das análises de polinômios ortogonais ou mesmo pelos contrastes. A combinação de butirato de sódio, extratos vegetais e nucleotídeos não melhorou as características produtivas de leitões desmamados.(AU)