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This trial was designed to evaluate the effect of processing method of rehydrated corn grain silage (RCGS) on feed intake, performance, carcass traits, feeding behavior, rumen morphology, and blood metabolites of cattle in the finishing phase. Thirty-eight F1 Angus × Nellore bulls (365±22 kg) raised under grazing conditions were housed in individual pens (2 × 4 m) for the feeding trial. At the end of the adaptation period, animals were weighed after a 16-h fast, blocked by shrunk body weight, and randomly assigned to one of two dietary treatments: GRC, consisting of RCGS that was ground before ensiling using a hammer mill with a uniform 8-mm screen (1.52 mm geometric mean particle size); and RRC, consisting of RCGS that was rolled before ensiling in a roller mill mounted in a bagging machine (2.18 mm geometric mean particle size). Diet ingredients were mixed manually twice daily, at 09:00 and 15:00 h, and offered as total mixed rations in amounts approximately 50 g/kg in excess of daily intake. The experimental diets contained a forage:concentrate ratio of 130:870 g/kg, with 644 g/kg of RCGS. The GRC resulted in greater daily variation in dry matter intake, total-tract digestibility (dry and organic matter), fecal pH, rumen papillae width, and lower first meal duration, meal length, fecal starch, and rumen papillae height than the RRC. However, grinding or rolling RCGS did not affect dry matter intake, growth performance, carcass traits, or health (liver abscesses, ruminitis, serum D-lactate) of finishing beef cattle. Therefore, the processing equipment to make RCGS might be preferable based on equipment availability, milling yield, energy consumption, and diet composition.(AU)

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Eggs are a cornerstone of the food industry. They are a versatile ingredient used in a wide variety of products for their rich protein, vitamin and mineral contents. The use of efficient and high-quality eggs is of great importance in hatcheries, as well as in direct food consumption. The use of quality and efficient eggs in hatcheries has a strong impact on chick, egg, and white meat production. Artificial intelligence-based smart systems usage for product quality classification is growing steadily in productive sectors. In many of these systems, product images are used as input data. The use of such smart systems provides both fast and low-error quality control. Smart systems can quickly and accurately classify new products with algorithms trained by product images. In this study, an intelligent classification system using a machine learning algorithm, which is a subfield of artificial intelligence, was designed to classify the quality and efficiency of chick eggs in a chicken hatchery. Eggs are most commonly classified according to their size as either Large (L), Medium (M) or Small (S). In this study, 425 egg images were obtained using the image acquisition system designed on the hatchery belt system, and the data for each egg was recorded in a dataset. In the next stage, image processing methods (Morphological operations and Hough Transform) and the SVM machine learning algorithm were used together in the proposed model. According to our results, the classification of eggs into L, M, and S was successfully achieved at 98.0% using the SVM algorithm on the dataset.(AU)

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A realização de análises físico-químicas é necessária para se ter avaliação dos padrões adequados dos vinhos. Nesse contexto, tem-se como objetivo desse trabalho realizar a caracterização físico-química de amostras de Vinhos de Mesa Rosé elaborados no Planalto Norte Catarinense. O presente trabalho foi realizado com vinhos elaborados na safra 2022, no Laboratório de Fruticultura do Instituto Federal de Santa Catarina ­Campus Canoinhas, sendo realizada a caracterização físico-química. Ao todo coletou-se oito amostras de vinhos dessa categoria, provenientes dos municípios de Itaiópolis, Canoinhas, Papanduva e São Bento do Sul. Avaliou-se: acidez total (meq L-1), pH, densidade relativa, sólidos solúveis (ºBrix), intensidade de cor e tonalidade de cor. Os dados foram digitados, tabulados e com auxílio do software Excel 2010 realizou-se a elaboração das tabelas para a realização de uma análise descritiva dos dados obtidos nas amostras avaliadas. Os dados referentes à caracterização do perfil físico-químico de Vinhos de Mesa Rosé, demonstram o potencial do Planalto Norte Catarinense para a elaboração de vinhos. Os valores observados estão em acordo com a legislação vigente, contudo, faz-se necessário aperfeiçoar métodos de elaboração, especialmente relacionado a intensidade e tonalidade de cor dos vinhos, que no presente estudo apresentaram uma elevada desuniformidade entre as amostras.

Carrying out physical chemical analyzes is necessary to have an idea of the adequate standards of the wines. In this context, the aim of this work is to carry out the physical-chemical characterization of samples of Rosé Table Wines produced in the North Plateau of Santa Catarina. The present work was carried out in the 2022 harvest, at the Fruticulture Laboratory of the Federal Institute of Santa Catarina -Campus Canoinhas, and the physicochemical characterization. In all, eight samples of wines of this category were collected from the municipalities of Itaiópolis Canoinhas, Papanduva and São Bento do Sul. It was evaluated: total acidity (meq L-1), pH, relative density, soluble solids (ºBrix), color intensity and color tone. The data were typed, tabulated and with the help of the Excel 2010 software, the tables were prepared to carry out a descriptive analysis of the data obtained in the evaluated samples. The data referring to the characterization of the physical-chemical profile of Rosé Table Wines, demonstrate the potential of the Planalto Norte Catarinense for the elaboration of wines. The observed values are in accordance with the current legislation; however, it is necessary to improve elaboration methods, especially related to the intensity and color tone of the wines, which in the present study showed a high unevenness between the samples.

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Brazil stands out as one of the largest manufacturers of MDF (medium density fiberboard) in the world. The industries are concentrated in the south and southeast of the country and are primarily based on the use of Pinus and Eucalyptus wood, which are available in extensive planted areas. In the northern region, there is only one MDF industrial plant. Despite an abundance of potential raw materials in this region, there is a lack of studies on native species wood and their industrial waste utilization for MDF production. The present study aimed to evaluate the properties of MDF manufactured from a mixture of cultivated paricá (Schizolobium amazonicum) wood and wood waste from native Amazonian species. The study assessed the isolated effects of different proportions of the raw materials and panel thicknesses on MDF properties. Panels were produced, and samples were obtained for testing. Using standard procedures, the following properties were determined: density, water absorption, thickness swelling, internal bonding, static bending, and resistance to screw withdrawal. The results revealed a significant impact of the analyzed variables on some physical and mechanical properties of MDF. With the exception of internal bonding, all other properties of the evaluated MDF panels met the specified regulatory requirements for use in furniture manufacturing. It is concluded that mixtures of the assessed raw materials have great potential for MDF production in the furniture industry. However, adjustments in the production process are recommended to improve the internal bonding property.

O Brasil se destaca como um dos maiores fabricantes de MDF (medium density fiberboard) do mundo. As indústrias concentram-se nas regiões Sul e Sudeste do país e baseiam-se no aproveitamento das madeiras de Pinus e Eucalyptus, disponíveis em extensas áreas plantadas. Na região Norte há apenas uma planta industrial de MDF. Embora haja abundância de matéria-prima potencial nesta região, há carência de estudos sobre madeiras de espécies nativas e seus resíduos industriais para aproveitamento na produção de MDF. O presente estudo teve como objetivo avaliar as propriedades de painéis MDF fabricados a partir de misturas de madeira cultivada de paricá (Schizolobium amazonicum) e resíduos de madeira de espécies nativas da Amazônia. Foram avaliados os efeitos isolados de diferentes proporções de mistura entre as matérias-primas e da espessura dos painéis sobre as propriedades do MDF. Os painéis foram produzidos e deles retiradas amostras para ensaios. Utilizando normas padrão, as seguintes propriedades foram determinadas: densidade, absorção de água, inchamento em espessura, tração perpendicular, flexão estática e resistência ao arranque de parafusos. Os resultados mostraram efeito significativo das variáveis ​​analisadas sobre algumas das propriedades físico-mecânicas do MDF. Com a exceção da resistência à tração perpendicular, todas as demais propriedades dos painéis MDF avaliados atenderam aos requisitos normativos especificados para uso na fabricação de móveis. Conclui-se que as misturas das matérias-primas avaliadas possuem grande potencial para a fabricação de MDF para aplicação na indústria moveleira, porém, são recomendadas adequações no processo de produção a fim de melhorar a propriedade de tração perpendicular.

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The use of biopolymers as substitutes for synthetic preservatives in shrimp and color analysis to verify changes during storage appear as potential innovative alternatives. Through the images of frozen shrimp without (A) and with xyloglucan application (B) and their respective RGB values, a conversion to L*a*b* was performed and Delta E (AE) values were obtained during storage, with time 0 being used as the standard. In sample A, the AE values showed a perceptible color difference in relation to the standard during the entire period, while in sample B this difference is accentuated at 60 days. When comparing the samples to each other, the values follow the same pattern as in sample B, suggesting interactions between xyloglucan and components of the shrimp exoskeleton. Therefore, the protocol used in this research was efficient in monitoring shrimp color changes during storage.

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The aim of this experiment was to optimize pellet quality by changing different levels of moisture, production rate, grain particle size and conditioning temperature using Taguchi method. In this experiment A 43 fractional factorial arrangement using Taguchi method was conducted in broiler starter, Grower and finisher feeds with three production rates (3.5, 4 and 4.5 ton h-1), three steam conditioning temperatures (65, 75 and 85°C), three particle sizes that were achieved by grinding the whole grains in the hammer mill to pass through 6, 6.5 and 7.0 mm sieves respectively, and three moisture content (0, 2.5 and 5%) that were added to the broiler feed in the mixer. During the production process, sampling was done and then PDI and hardness were evaluated in grower and finisher feeds). Results of this experiment showed a significant effect of processing parameters on PDI and hardness. In Conclusion the major finding of this experiment was that the Taguchi method can be used to find the best combination of factors for optimal pellet quality by testing only a fraction of the treatments of the full factorial design.(AU)

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The dilution of commercial broiler feed with copra meal (CM), palm kernel meal (PKM) and cassava leaf meal (CLM) and enzyme supplementation was investigated. Two hundred and eighty 7-day old Cobb 500 broilers were fed commercial feed alone or diluted with the test ingredients with and without enzyme. There were no interaction effects (p>0.05) on feed intake (FI) and weight gain (WG). Poorer (p<0.05) feed conversion ratio (FCR) was observed on the diet diluted diets from 22-42 d, but this was restored (p>0.05) by enzyme supplementation. There was no interaction effect on final body weight (FBW). Diet dilution depressed FBW (p<0.05) but enzyme supplementation restored (p>0.05) this weight depression. Abdominal fat was lighter (p<0.05) on CLM compared to CM. There were no interaction effects (p>0.05) on the weight of gut segments and E. coli count. Heavier (p<0.05) liver, gizzard and intestine were observed on the test diets. Commercial feed dilution with CM, CLM and PKM at 100 g/kg for starter and 200 g/kg for finisher would be a viable option for smallholder broiler production. More research is needed into dilution levels and enzyme concentrations.(AU)

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Sheep milk is used on a global scale for the production of cheese and other derivatives, or fresh consumption. The production of milk and its derivatives, whether formal or informal, is part of a production chain, with a lower or higher level of organization depending on the regional development of the activity. The objective of this study was to describe and discuss the elements of the sheep milk production chain in Brazil using the SWOT methodology. This study was developed in 2017 based on direct research with agents linked to the sheep milk production sector of 15 properties distributed in seven states of Brazil. The agents pointed out and described the strengths and weaknesses, opportunities and threats of the segments of inputs, production, processing, and sale and distribution of products and, subsequently, these elements were organized in a SWOT matrix. In the production segment, the low adoption of adequate production techniques, data control, and knowledge of production costs are critical factors. In the processing segment, positive aspects were pointed out for the physicochemical characteristics of sheep milk, while aspects related to legislation were considered critical. The lack of culture and consumer knowledge about sheep milk products are critical points affecting the sale and distribution segment. The small scale of production, the low demand for milk and its derivatives, and the lack of specific inputs for the activity are also critical points in the production chain. However, the use of inputs from other livestock activities (mainly dairy cattle) is an important option to reduce production costs and optimize the use of resources in dairy sheep farming. Appropriate production and processing techniques for sheep milk and data and production cost control must be implemented. Despite the heterogeneity of the studied production systems, some have positive economic indicators, which demonstrate the productive and economic potential of the activity. In this scenario, intensive production aimed at products with higher added value and the growth of the consumer market are factors that stimulate the growth of dairy sheep farming and are considered opportunities, so that marketing campaigns to promote the consumption of dairy products must be carried out. The small volume of milk produced generates opportunities for the sector, due to the lack of competition and the large potential market to be explored, especially in large centers, with greater purchasing power.(AU)

O leite ovino é utilizado em escala global para a produção de queijos e outros derivados, ou para consumo in natura. A produção de leite e de seus derivados, seja formal ou informal, faz parte de uma cadeia produtiva, com menor ou maior grau de organização dependendo do desenvolvimento regional da atividade. O objetivo deste estudo foi descrever e discutir os elementos da cadeia produtiva de leite ovino no Brasil utilizando a metodologia SWOT. Este estudo foi desenvolvido em 2017 a partir de pesquisa direta com agentes ligados ao setor produtivo de leite ovino de 15 propriedades distribuídas em sete Estados do Brasil. Os agentes apontaram e descreveram os pontos fortes e fracos, as oportunidades e ameaças dos segmentos de insumos, produção, processamento, e venda e distribuição de produtos e, posteriormente, esses elementos foram organizados em uma matriz SWOT. No segmento produção, a baixa adoção de técnicas adequadas de produção, controle de dados e conhecimento dos custos de produção são fatores críticos. No segmento processamento, aspectos positivos foram apontados para as características físico-químicas do leite ovino, enquanto aspectos relacionados com a legislação foram considerados pontos críticos. A falta de cultura e conhecimento do consumidor sobre os produtos derivados do leite ovino são pontos críticos que afetam o segmento de venda e distribuição. A pequena escala de produção e a baixa demanda pelo leite e seus derivados, assim como a falta de insumos específicos para a atividade, também são pontos críticos da cadeia produtiva. Entretanto, o uso de insumos de outras atividades pecuárias (principalmente da bovinocultura leiteira) é uma opção importante para reduzir os custos de produção e otimizar o uso dos recursos na ovinocultura leiteira. Técnicas adequadas de produção e de processamento do leite ovino devem ser implementadas, assim como o controle de dados e de custos da produção. Apesar dos sistemas de produção estudados serem heterogêneos, alguns apresentam indicadores econômicos positivos, o que demonstra o potencial produtivo e econômico da atividade. Nesse cenário, a produção intensiva de produtos com maior valor agregado e o crescimento do mercado consumidor são fatores que estimulam o crescimento da ovinocultura leiteira, e são considerados oportunidades, de modo que campanhas de marketing para promover o consumo de derivados do leite devem ser realizadas. O pequeno volume de leite produzido gera oportunidades ao setor pela falta de concorrência e pelo grande mercado potencial a ser explorado, especialmente nos grandes centros, com maior poder aquisitivo.(AU)

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Purpose: To evaluate the tissue content of neutral and acidic mucins, sulfomucins and sialomucins in colonic glands devoid of intestinal transit after enemas containing sucralfate and n-acetylcysteine alone or in combination. Methods: Sixty-four rats underwent intestinal transit bypass. A colonic segment was collected to compose the white group (without intervention). After derivation, the animals were divided into two groups according to whether enemas were performed daily for two or four weeks. Each group was subdivided into four subgroups according to the substance used: control group: saline 0.9%; sucralfate group (SCF): SCF 2 g/kg/day; n-acetylcysteine group (NAC): NAC 100 mg/kg/day; and SCF+NAC group: SCF 2 g/kg/day + NAC 100 mg/kg/day.Neutral and acidic mucins were stained by periodic acid-Schiff and alcian-blue techniques, respectively. The distinction between sulfomucins and sialomucin was made by the high alcian-blue iron diamine technique. The content of mucins in the colonic glands was measured by computerized morphometry. The inflammatory score was assessed using a validated scale. The results between the groups were compared by the Mann-Whitney's test, while the variation according to time by the Kruskal-Wallis' test (Dunn's post-test). A significance level of 5% was adopted. Results: There was reduction in the inflammatory score regardless of the application of isolated or associated substances. Intervention with SCF+NAC increased the content of all mucin subtypes regardless of intervention time. Conclusions: The application of SCF+NAC reduced the inflammatory process of the colonic mucosa and increased the content of different types of mucins in the colonic glands of segments excluded from fecal transit.

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The objective of this study was to examine the effects of emulsifying agents on processing and texture characteristics of kibbles in the pet food industry. For each treatment, four runs were performed (four replications/treatment) and four samples were collected over time. Two commercial emulsifiers, added on top of the formulation, were used in an economical extruded dry food for adult dogs, forming three treatments, namely, CON: control; EMUA: CON + 0.06% emulsifier A; and EMUB: CON + 0.06% emulsifier B. The foods were extruded in a single-screw extruder with a throughput of 6,000 kg/h, and the same set of equipment, mixing, drying, and coating conditions were adopted for all treatments. Emulsifier A contains partially saturated mono- and diglycerides, sodium stearoyl lactylate, and diacetyl tartaric acid esters of monoglycerides in its composition; whereas emulsifier B includes mono- and diglycerides of fatty acids, diacetyl tartaric acid esters of monoglycerides, and stearoyl sodium lactate. Canonical correlation analysis was performed for process correlation and kibble texture characteristics data. The multivariate lambda Wilks test was used to assess the significance of the canonical roots together. Canonical function 1 was found to be significant. There was control in the process, due to the clustering of treatments. The use of emulsifiers influenced the hardness of the kibbles, with lower resistance found in EMUA (54.731 ± 1.124) than in EMUB (121.898 ± 5.158). The EMUB treatment showed lower amperage, power, and energy consumption values than the other treatments (P<0.05). Compared with the control treatment, the EMUA and EMUB treatments showed 1.43% and 3.15% lower amperage values, respectively. In conclusion, EMUB contributes more significantly to texture characteristics and to the extrusion process.(AU)

Objetivou-se com essa pesquisa avaliar os efeitos de aditivos emulsificantes em características de processo e textura dos kibbles na indústria pet food. Para cada tratamento, foram realizadas quatro batidas (4 repetições/tratamento) e coletadas quatro amostras no tempo. Dois emulsificantes comerciais, adicionados on top, foram utilizados em um alimento seco extrusado, indicado para cães adultos, formando 3 tratamentos ((CON; Controle), (EMUA; CON + 0,06% emulsificante A), (EMUB; CON + 0,06% emulsificante B)). Foi utilizada dieta comercial econômica para cães adultos. Os alimentos foram extrusados em uma extrusora de rosca simples, com capacidade de processamento de 6.000 kg/h, sendo que o mesmo conjunto de equipamentos, condições de mistura, secagem e revestimento foram utilizados para todos os tratamentos. O emulsificante A possui em sua composição mono-diglicerídeo parcialmente saturado, estearoil lactato de sódio e mono éster de ácido tartárico di-acetilado, enquanto o emulsificante B possui em sua composição mono e diglicerídeos de ácidos graxos, ésteres de monoglicerídeos com ácido diacetiltartárico e estearoil lactato de sódio. Foi realizada uma análise de correlação canônica para os dados de correlação de processos e características de textura de kibble. O teste multivariado lambda Wilks foi usado para avaliar a significância das raízes canônicas juntas. Observou-se que a função canônica 1 mostrou-se significante. Percebeu-se que houve controle no processo, devido ao agrupamento dos tratamentos. A utilização de emulsificantes influenciou a característica de dureza dos kibbles, com menor resistência de EMUA (54,731 ±1,124), quando comparado a EMUB (121,898± 5,158). O tratamento EMUB obteve valores de amperagem, potência e consumo de energia inferiores aos demais tratamentos (P<0,05). Houve uma redução no valor da Amperagem, em relação ao tratamento CON de 1,43% e 3,15%, respectivamente, para os tratamentos EMUA e EMUB. Conclui-se que EMUB contribui mais significativamente para obtenção de características de textura e para o processo de extrusão.(AU)

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The Ilex paraguariensis is a species native to Brazil, Paraguay and Argentine, valued by its positive effects on human health. Mate processing consists of the following stages: pre-drying (rapid drying at high temperature, known as sapeco operation), drying, and milling. In order to verify the current process and to propose future improvements to the mate processing, thermal and mass balance analysis were applied to industrial mate processing units. Results showed that the consumption of energy in sapeco and drying operations exceeds the calorific input necessary for these operations. These results verify the need for a change in the management of temperatures in the sapeco and drying stages of mate processing in order to optimize the consumption of energy, resulting in lower costs, with positive effects on the quality of the mate products.

A Ilex paraguariensis é uma espécie nativa do Brasil, Paraguai e Argentina, valorizada por seus efeitos positivos na saúde humana. O processamento do mate consiste nas seguintes etapas: pré-secagem (secagem rápida em alta temperatura, conhecida como operação de sapeco), secagem e moagem. A fim de verificar o atual processo e propor melhorias futuras no processamento de mate, foram aplicadas análises térmicas e de balanço de massa em unidades industriais de processamento de mate. Os resultados mostraram que o consumo de energia nas operações de sapeco e secagem supera o aporte calorífico necessário para essas operações. Esses resultados comprovam a necessidade de uma mudança no gerenciamento das temperaturas nas etapas de sapeco e secagem do processamento da erva-mate, a fim de otimizar o consumo de energia, resultando em menores custos, com efeitos positivos na qualidade dos produtos da erva-mate.

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ABSTRACT: The Ilex paraguariensis is a species native to Brazil, Paraguay and Argentine, valued by its positive effects on human health. Mate processing consists of the following stages: pre-drying (rapid drying at high temperature, known as sapeco operation), drying, and milling. In order to verify the current process and to propose future improvements to the mate processing, thermal and mass balance analysis were applied to industrial mate processing units. Results showed that the consumption of energy in sapeco and drying operations exceeds the calorific input necessary for these operations. These results verify the need for a change in the management of temperatures in the sapeco and drying stages of mate processing in order to optimize the consumption of energy, resulting in lower costs, with positive effects on the quality of the mate products.

RESUMO: A Ilex paraguariensis é uma espécie nativa do Brasil, Paraguai e Argentina, valorizada por seus efeitos positivos na saúde humana. O processamento do mate consiste nas seguintes etapas: pré-secagem (secagem rápida em alta temperatura, conhecida como operação de sapeco), secagem e moagem. A fim de verificar o atual processo e propor melhorias futuras no processamento de mate, foram aplicadas análises térmicas e de balanço de massa em unidades industriais de processamento de mate. Os resultados mostraram que o consumo de energia nas operações de sapeco e secagem supera o aporte calorífico necessário para essas operações. Esses resultados comprovam a necessidade de uma mudança no gerenciamento das temperaturas nas etapas de sapeco e secagem do processamento da erva-mate, a fim de otimizar o consumo de energia, resultando em menores custos, com efeitos positivos na qualidade dos produtos da erva-mate.

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Vegetable crops of the Brassicaceae family have the ability to include the necessary trace element selenium (Se) in the composition of organic compounds such as selenoproteins, in addition, they have important properties for human health based on the content of selenium. In our work, we investigated the effect of non-root processing of vegetating radish plants on the quality of finished products. The research results showed that the selenium content in the product part of plants significantly increased with an increase in the concentration of this element in the working solution. The dry matter content also increased, while its greatest amount was observed at lower concentrations of Se in the working solution. The use of non-root treatment with a selenium-containing solution on vegetative plants led to a significant decrease in the content of ascorbic acid and nitrates, and the decrease in the amount of nitrates in radish root crops was inversely dependent on the concentration of selenium in the working solution.

As hortaliças da família Brassicaceae têm a capacidade de incluir o oligoelemento selênio (Se) necessário na composição de compostos orgânicos como as selenoproteínas, além disso, possuem propriedades importantes para a saúde humana com base no teor de selênio. Em nosso trabalho, investigamos o efeito do processamento não radicular de plantas de rabanete vegetantes na qualidade dos produtos acabados. Os resultados da pesquisa mostraram que o teor de selênio na parte do produto das plantas aumentou significativamente com o aumento da concentração desse elemento na solução de trabalho. O teor de matéria seca também elevou, enquanto sua maior quantidade foi observada em menores concentrações de Se na solução de trabalho. O uso de tratamento não radicular com uma solução contendo selênio em plantas vegetativas levou a uma diminuição significativa no teor de ácido ascórbico e nitratos, e a diminuição na quantidade de nitratos nas raízes de rabanete foi inversamente dependente da concentração de selênio na solução de trabalho.

Resumo

Our objective was to characterize the degradation kinetics of fibrous and starchy agro-industrial wastes that can be used as feed for ruminants. Unprocessed Brachiaria straw hay (UBH), processed (briquetting) Brachiaria straw hay (PBH), a starchy by-product from potato processing (SBP), and cassava starch (CST) were evaluated. Two diets were formulated: one including UBH and CST (UBH-CST); and the other PBH and SBP (PBH-SBP). For the study of degradation kinetics, the in vitro cumulative gas production fermentation technique was used, in which the two-compartment Monomolecular-G3G1 model provided a more likely fit. The cumulative gas volumes produced were 23.2 (UBH), 29.6 (PBH), 39.1 (SBP), 36.6 (CST), 27.9 (UBH-CST), and 28.5 (PBH-SBP) mL per 0.1 g of dry matter. The starchy feedstuffs showed more intense fermentation in the first hours (K1=1.050 and 0.627, for CST and SBP, respectively). This agile fermentation occurs because this is a soluble and/or rapidly degradable feedstuff that contains a very small amount of fibrous matter. As for the fibrous feedstuffs, UBH and PBH, fermentation occurred more slowly in the first hours (K1=0.212 and 0.121, for UBH and PBH, respectively), releasing less gas. Because fiber has a slowly degradable and insoluble part, the asymptotic phase takes longer to be reached. The diets, on the other hand, exhibited fermentation intermediate to those of the starchy and fibrous feedstuffs (K1=0.141 and 0.127, for UBH-CST and PBH-SBP, respectively), what faithfully followed the gas production profile of their ingredients. Both diets showed lower k1 values and higher k2 values when compared to corn silage. The characterization of agro-industrial residues, using the in vitro cumulative gas production technique, confirms the real possibility of using the studied by-products in feeding ruminants.(AU)

Nosso objetivo foi caracterizar a cinética de degradação de resíduos agroindustriais fibrosos e amiláceos que podem ser utilizados na alimentação de ruminantes. Foram avaliados feno de palha de braquiária não processado (UBH), feno de palha de braquiária processado (briquetagem) (PBH), um subproduto amiláceo do processamento de batata (SBP) e fécula de mandioca (CST). Duas dietas foram formuladas: uma incluindo UBH e CST (UBH-CST); e o outro PBH e SBP (PBH-SBP). Para o estudo da cinética de degradação, foi utilizada a técnica de fermentação de produção cumulativa de gás in vitro, na qual o modelo Monomolecular-G3G1 de dois compartimentos forneceu um ajuste mais provável. Os volumes cumulativos de gás produzidos foram 23,2 (UBH), 29,6 (PBH), 39,1 (SBP), 36,6 (CST), 27,9 (UBH-CST) e 28,5 (PBH-SBP) mL por 0,1 g de matéria seca. Os alimentos amiláceos apresentaram fermentação mais intensa nas primeiras horas (K1=1,050 e 0,627, para CST e SBP, respectivamente). Essa fermentação ágil ocorre porque se trata de um alimento solúvel e/ou rapidamente degradável que contém uma quantidade muito pequena de matéria fibrosa. Já para os alimentos fibrosos, UBH e PBH, a fermentação ocorreu mais lentamente nas primeiras horas (K1=0,212 e 0,121, para UBH e PBH, respectivamente), liberando menos gases. Como a fibra tem uma parte lentamente degradável e insolúvel, a fase assintótica demora mais para ser alcançada. Já as dietas apresentaram fermentação intermediária às dos alimentos amiláceos e fibrosos (K1=0,141 e 0,127, para UBH-CST e PBH-SBP, respectivamente), o que acompanhou fielmente o perfil de produção de gases de seus ingredientes. Ambas as dietas apresentaram menores valores de k1 e maiores valores de k2 quando comparadas à silagem de milho. A caracterização dos resíduos agroindustriais, por meio da técnica de produção cumulativa de gases in vitro, confirma a real possibilidade de utilização dos subprodutos estudados na alimentação de ruminantes.(AU)

Resumo

Osmotic dehydration (OD) is a technique used for the partial removal of water from foodstuff, including fruit and vegetables, with the aim of producing a desiccated product. The process involves placing the material in a hypertonic solution for several hours and allowing water to move from the cell compartment into the solution by osmosis. OD is influenced by various factors such as the concentration and composition of the osmotic solution, the solution temperature, the type of agitation and the time of exposure, as well as the size, shape and compactness of the food material. The main advantages of OD over conventional drying processes are the superior quality of the dried products and the minimization of shrinkage. In recent years, research effort has focused on the combination of OD with other technologies, such as ultrasound, cryogenic freezing with liquid nitrogen, pulsed electric field, gamma radiation and high hydrostatic pressure. The application of these methods prior to or concomitant with OD accelerates mass transfer and reduces the drying rate of fruit and vegetables by increasing the permeability of cell membranes. In this manner, combined processes tend to be more efficient and economical in comparison with conventional OD because they reduce operating times and; consequently, energy consumption. In addition, the dried products generated by such coupled processes typically exhibit improved nutritional and physicochemical characteristics. This review summarizes the basic principles and applications of OD in combination with other methods, with particular emphasis on the production of dried fruits.

A desidratação osmótica (DO) é uma técnica utilizada para remover parcialmente a água dos alimentos, incluindo frutas e vegetais, com vistas a produção de alimentos secos. O processo consiste em colocar o material em uma solução hipertônica por várias horas e deixar a água passar do compartimento celular para a solução por osmose. A DO é influenciada por vários fatores como a concentração e composição da solução osmótica, a temperatura da solução, o tipo de agitação e o tempo de exposição, assim como o tamanho, forma e compactação do material alimentar. As principais vantagens da DO em relação aos processos de secagem convencionais são que ela dá origem a produtos secos de qualidade superior e minimiza o encolhimento. Nos últimos anos, tem-se investigado a combinação da DO com outras tecnologias, tais como ultrassom, congelamento criogênico com nitrogênio líquido, campo elétrico pulsado, radiação gama e alta pressão hidrostática. A aplicação desses métodos antes ou simultaneamente com a DO acelera a transferência de massa e reduz a taxa de secagem de frutas e vegetais através do aumento da permeabilidade das membranas celulares. Assim, os processos combinados tendem a ser mais eficientes e econômicos do que a DO convencional, pois reduzem o tempo de operação e, consequentemente, o consumo de energia. Adicionalmente, os produtos desidratados gerados através de processos associados geralmente apresentam melhores características nutricionais e físico-químicas. Esta revisão sumariza os princípios básicos e aplicações da DO em combinação com outros métodos, com ênfase especial dada à produção de frutas secas.

Resumo

This study aimed to evaluate the quality traits and fatty acid profile of beef from Nellore and Angus bulls fed whole shelled corn (WSC) and ground corn plus maize silage (GC) diets. Eighteen Nellore and 18 Angus young bulls [381 ± 12 kg initial body weight (BW) and an average age of 20 ± 1.9 months] were used in a completely randomized design using a 2 × 2 factorial arrangement and were slaughtered at a final BW of 451.5 kg and 545.5 kg, respectively. Twenty–four hours after slaughter, samples of longissimus thoracis muscle were collected for the analysis of lipid oxidation, color, fatty acid profile, shear force, and cooking loss. There was no effect of diet × breed interaction on meat color, lipid oxidation, shear force, and cooking loss. Angus beef had lower shear force (p < 0.05) than Nellore beef and had a greater concentration of linoleic acid and polyunsaturated fatty acids (PUFA) (p < 0.01). Beef of bulls fed WSC tended to have greater concentration of CLA C18:2c9t11 (p = 0.09), greater concentration of CLA C18:2t10c12 (p = 0.01), and PUFA (p = 0.05), and consequently, higher oxidation levels. Angus bulls produced beef with greater tenderness and PUFA concentration. The results of fatty acid show a possible change in biohydrogenation when animals are fed the WSC diet, reducing lipogenesis, as this diet increases the C18:2t10c12 content.

Resumo

This study aimed to evaluate the quality traits and fatty acid profile of beef from Nellore and Angus bulls fed whole shelled corn (WSC) and ground corn plus maize silage (GC) diets. Eighteen Nellore and 18 Angus young bulls [381 ± 12 kg initial body weight (BW) and an average age of 20 ± 1.9 months] were used in a completely randomized design using a 2 × 2 factorial arrangement and were slaughtered at a final BW of 451.5 kg and 545.5 kg, respectively. Twenty­four hours after slaughter, samples of longissimus thoracis muscle were collected for the analysis of lipid oxidation, color, fatty acid profile, shear force, and cooking loss. There was no effect of diet × breed interaction on meat color, lipid oxidation, shear force, and cooking loss. Angus beef had lower shear force (p < 0.05) than Nellore beef and had a greater concentration of linoleic acid and polyunsaturated fatty acids (PUFA) (p < 0.01). Beef of bulls fed WSC tended to have greater concentration of CLA C18:2c9t11 (p = 0.09), greater concentration of CLA C18:2t10c12 (p = 0.01), and PUFA (p = 0.05), and consequently, higher oxidation levels. Angus bulls produced beef with greater tenderness and PUFA concentration. The results of fatty acid show a possible change in biohydrogenation when animals are fed the WSC diet, reducing lipogenesis, as this diet increases the C18:2t10c12 content.

Resumo

We investigated the effects of corn grain, finely or coarsely ground, rehydrated and ensiled to 35% moisture in substitution of dry corn grain on performance of beef cattle in the feedlot. Forty non-castrated young Angus crossbred bulls with average age of 13±1.4 months and average initial body weight (BW) of 374±14 kg. The experiment was conducted in blocks by weight, and bulls were randomly assigned into four groups of five animals each in a 2 × 2 factorial scheme. The factors evaluated were particle size (finely and coarsely ground) and two grain sources (dry ground corn and rehydrated corn grain silage). The treatments were diets containing dry corn grain, finely ground (DCF; 1.86 mm); dry corn grain, coarsely ground (DCC; 3.53 mm); rehydrated and ensiled corn grain, finely ground (RCF; 1.86 mm); and rehydrated and ensiled corn grain, coarsely ground (RCC; 3.53 mm). Initial BW, final BW, average daily gain (ADG), feed efficiency, and intake of dry matter (DMI), acid detergent fiber, and metabolizable energy were not affected by treatment. Ensiling corn grain decreased DMI by 10.3% (11.6 vs. 10.4 kg/d for dry and ensiled, respectively) and increased feed efficiency by 13.3% (0.13 vs. 0.15 kg/d for dry and ensiled, respectively), but there was no effect of particle size, grain source, and their interaction on ADG. Effects of particle size and grain source were observed for fecal starch and total tract starch digestion, with evidence that treatments containing rehydrated corn diets showed greater efficiency in the utilization of dietary starch. Animals fed RCF diets showed lower fecal starch losses of 37, 55, and 75% when compared with treatments RCC, DCF, and DCC, respectively. Our results suggested that ensiled rehydrated corn grain improves feed efficiency in substitution of dry corn grain. The finely and coarsely ground of rehydrated and ensiled corn grain increases the digestibility of starch for finishing cattle in feedlot.(AU)

Resumo

We evaluated various sieving methods to estimate particle size (PS) and geometric standard deviation (GSD) of ground corn. The corn had been previously divided in six fractions and each one ground in a hammermill (1-, 2-, 3-, 4-, 5- or 12-mm sieves). The stacked sieving method, with prior drying at 105ºC without agitators was the reference. We evaluated eight sieving methods, distributed in a factorial design (2 x 2 x 2 x 6), consisting of the following treatments: i) with and without agitators (two 25-mm rubber spheres), ii) with and without previous drying, iii) with a nest of test sieves set in a stacked or reverse, and iv) employing six ground corn degrees, totaling 48 treatments (four replicates). There was a linear increase in PS estimation for methods without drying and stacking and quadratic increases for the others. Reverse, drying, and agitator methodologies gave better sieving of corn, and consequently gave the lowest PS and highest GSD. The results were more pronounced for high-intensity grinding (hammermill sieve with small apertures) in which the differences between the reference method with the drying and reverse methods were up to 210 µm. Reverse sieving combined with agitators allowed the greatest passage of corn particles through the test sieves and promoted better characterization of ground corn.(AU)

Resumo

Red rice is consumed in whole grain form due to its beneficial nutritional attributes and has become an option for crop diversification. Several factors during plant development can affect the crop'syield. This study evaluated the adaptability and stability of the post-harvest processing of red rice cultivars and compare them with those of white rice cultivars grown in the municipalities of Campos dos Goytacazes, Seropédica, and Pinheiral, RJ, between 2016 and 2018. Two white rice (BRS Esmeralda and IAC 201) and two red rice cultivars (ENA-AR1601 and Virginia) were distributed in the field under randomized block design with five repetitions. Yield, grain class, ingenuity, and whole grain yield were evaluated. The means of these parameters for cultivars in different locations and years were compared by Tukey's test (P < 0.05). The Eberhart and Russell regression model was used to estimate the adaptability and stability parameters. The grain classification of the cultivars ENA-AR1601 and Virginia was medium and long, respectively. The red rice cultivars ENA-AR 1601 and Virginia showed higher productive performance than the national average. The red rice cultivars and BRS Esmeralda showed highly predictable behavior based on the environmental stimulus. With average values of 62% in the two years evaluated, the red rice cultivars showed excellent processing yield.

O arroz vermelho é um tipo especial de arroz que devido a atributos benéficos a saúde é consumido na forma integral e tornou-se uma opção de diversificação de cultivo. Diversos fatores durante o desenvolvimento da planta podem afetar o rendimento de beneficiamento. Com isso, o objetivo deste trabalho foi avaliar a adaptabilidade, estabilidade e beneficiamento de grãos de cultivares de arroz vermelho e compará-la a de arroz branco produzidas nos municípios de Campos dos Goytacazes, Seropédica e Pinheiral, RJ, durante os anos agrícolas de 2016/2017 e 2017/2018. Os tratamentos foram duas cultivares de arroz branco (BRS Esmeralda e IAC 201) e duas de arroz vermelho (ENA-AR1601 e Virgínia), distribuídos no campo sob o delineamento em blocos ao acaso, com cinco repetições. Foram avaliadas a produtividade, classe do grão, o rendimento de engenho e de grãos inteiros. As médias das cultivares em diferentes locais e anos foram comparadas pelo teste de Tukey (P< 0,05). Foi adotada a metodologia recomendada por Eberhart e Russell para estimativa dos parâmetros de adaptabilidade e estabilidade. A classificação dos grãos das cultivares ENA-AR1601 e Virgínia foi médio e longo, respectivamente. As cultivares de arroz vermelho ENA-AR 1601 e Virgínia apresentaram desempenho produtivo superior a média nacional. As cultivares de arroz vermelho e BRS Esmeralda apresentaram comportamento altamente previsível de acordo ao estímulo ambiental. Com valores médios de 62%, nos dois anos avaliados, as cultivares de arroz vermelho apresentaram excelente rendimento de beneficiamento.