Utilização de curativo a vácuo de baixo custo para cicatrização de fratura de casco com ruptura de cavidade celomática em um Chelonia carbonaria / Use of cost-effective vacuum-assisted closure technique for shell fracture Repair and coelomic cavity rupture healing in a Chelonia carbonaria

Background: The vacuum-assisted closure (VAC) therapy system has been used as a noninvasive wound managementtechnique for shell damage in Chelonians. These animals are excellent candidates for VAC therapy because of their uniqueshell anatomy consists of dermal bones, which make bandage placement easier. Beyond that, they are suited for this technique behaviorally, because they are not inclined to remove the vacuum system intentionally. Considering the possibilityof Testudines shell repair with the use of less invasive techniques, that result no additional dermal bone lesions, the objective of the present study is to describe the adaptation of a vacuum dressing protocol using low-cost and easily accessiblematerials for post-traumatic shell healing of a specimen of Chelonoidis carbonaria.Case: A specimen of tortoise (Chelonoidis carbonaria), a male, weighing 630 g, approximately 3-year-old, was received atthe Veterinary Hospital - Wild Animals Sector in the Federal University of Pará (UFPA) after of being run over by a vehicle.On physical examination, fractures of the dermal plaques and underlying bone structures were found, with rupture of thecoelomic cavity. In addition, there was exposure and incarceration of an intestinal loop, with the presence of bleeding.According to the findings of the physical screening examination, the patient’s prognosis was defined as good, as describedin the literature that specifically focused on chelonian shell injuries. The animal was sent to the diagnostic imaging sector.Then, drug therapy was provided for pain control, vitamins were administered for nutritional support, and antibiotics andanti-inflammatory drugs were instituted. For the closure of the shell and coelomic cavity, a bandage was used with theVAC therapy system adapted as described for Chelonians in previous reports. After a complete osteosynthesis and closureof the coelomic cavity, repair of the integumentary component of the shell was...

Utilização de curativo a vácuo de baixo custo para cicatrização de fratura de casco com ruptura de cavidade celomática em um Chelonia carbonaria / Use of cost-effective vacuum-assisted closure technique for shell fracture Repair and coelomic cavity rupture healing in a Chelonia carbonaria

Background: The vacuum-assisted closure (VAC) therapy system has been used as a noninvasive wound managementtechnique for shell damage in Chelonians. These animals are excellent candidates for VAC therapy because of their uniqueshell anatomy consists of dermal bones, which make bandage placement easier. Beyond that, they are suited for this technique behaviorally, because they are not inclined to remove the vacuum system intentionally. Considering the possibilityof Testudines shell repair with the use of less invasive techniques, that result no additional dermal bone lesions, the objective of the present study is to describe the adaptation of a vacuum dressing protocol using low-cost and easily accessiblematerials for post-traumatic shell healing of a specimen of Chelonoidis carbonaria.Case: A specimen of tortoise (Chelonoidis carbonaria), a male, weighing 630 g, approximately 3-year-old, was received atthe Veterinary Hospital - Wild Animals Sector in the Federal University of Pará (UFPA) after of being run over by a vehicle.On physical examination, fractures of the dermal plaques and underlying bone structures were found, with rupture of thecoelomic cavity. In addition, there was exposure and incarceration of an intestinal loop, with the presence of bleeding.According to the findings of the physical screening examination, the patients prognosis was defined as good, as describedin the literature that specifically focused on chelonian shell injuries. The animal was sent to the diagnostic imaging sector.Then, drug therapy was provided for pain control, vitamins were administered for nutritional support, and antibiotics andanti-inflammatory drugs were instituted. For the closure of the shell and coelomic cavity, a bandage was used with theVAC therapy system adapted as described for Chelonians in previous reports. After a complete osteosynthesis and closureof the coelomic cavity, repair of the integumentary component of the shell was...(AU)

Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere

The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3 ± 1 °C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5 log CFU/g. A significant difference (p < 0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p < 0.01; p < 0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.(AU)

Maturation period of bovine meat subjected to vacuum modifies physical-chemical and microbiological parameters / Período de maturação promove alterações dos parâmetros físico-químicos e microbiológicos da carne bovina submetida a vácuo

The objective of this research was to evaluate the effects of vacuum maturation on the changes of beef quality up to 9 days of refrigeration. The Longissimus dorsi muscle from 20 crossbred (Charolais x Angus) cattle was used in the research. The samples were distributed in three vacuum-ageing periods: T0 = zero (no vacuum), T3 = 3, T7 = 7 and T9 = 9 days, with five replicates for each period evaluated. During the ageing period, pH, color (L*, a*, b*), hue, chroma, water retention capacity, cooking loss and shear force were determined. The progress of vacuum-ageing changed (p 0.05) chroma, hue and shear force. The remaining parameters did not change significantly during evaluations. According to the results, an ageing period up to 9 days influences instrumental beef quality, i.e. it is lower than the recommended by the industry for ageing meat, which influences the consumers" purchase decision.

A pesquisa teve como objetivo avaliar os efeitos da maturação a vácuo sobre as mudanças de qualidade dos bifes de bovinos até 9 dias de refrigeração. O músculo Longissimus dorsi de 20 bovinos cruzados (Charolês x Angus) foram utilizados na pesquisa. As amostras foram distribuídas em três períodos de maturação a vácuo: T0 = zero (sem vácuo), T3 = 3, T7 = 7 e T9 = 9 dias, com cinco repetições, em cada período avaliado. Durante o período de maturação foi determinado o pH, a coloração (L*, a*, b*), tonalidade, croma, capacidade de retenção de água, perda por cocção e força de cisalhamento das amostras. Verificou-se que o progresso da maturação da carne a vácuo altera (p 0,05) o croma, a tonalidade, e a força de cisalhamento. Os demais parâmetros avaliados não apresentaram modificações significativas durante as avaliações. De acordo com os resultados, pode-se afirmar que o período de maturação até 9 dias influencia na qualidade instrumental da carne bovina, ou seja, um período inferior ao recomendado pela indústria para maturação da carne, que por sua vez, influencia na decisão de compra dos consumidores.

Maturation period of bovine meat subjected to vacuum modifies physical-chemical and microbiological parameters / Período de maturação promove alterações dos parâmetros físico-químicos e microbiológicos da carne bovina submetida a vácuo

The objective of this research was to evaluate the effects of vacuum maturation on the changes of beef quality up to 9 days of refrigeration. The Longissimus dorsi muscle from 20 crossbred (Charolais x Angus) cattle was used in the research. The samples were distributed in three vacuum-ageing periods: T0 = zero (no vacuum), T3 = 3, T7 = 7 and T9 = 9 days, with five replicates for each period evaluated. During the ageing period, pH, color (L*, a*, b*), hue, chroma, water retention capacity, cooking loss and shear force were determined. The progress of vacuum-ageing changed (p 0.05) chroma, hue and shear force. The remaining parameters did not change significantly during evaluations. According to the results, an ageing period up to 9 days influences instrumental beef quality, i.e. it is lower than the recommended by the industry for ageing meat, which influences the consumers" purchase decision.(AU)

A pesquisa teve como objetivo avaliar os efeitos da maturação a vácuo sobre as mudanças de qualidade dos bifes de bovinos até 9 dias de refrigeração. O músculo Longissimus dorsi de 20 bovinos cruzados (Charolês x Angus) foram utilizados na pesquisa. As amostras foram distribuídas em três períodos de maturação a vácuo: T0 = zero (sem vácuo), T3 = 3, T7 = 7 e T9 = 9 dias, com cinco repetições, em cada período avaliado. Durante o período de maturação foi determinado o pH, a coloração (L*, a*, b*), tonalidade, croma, capacidade de retenção de água, perda por cocção e força de cisalhamento das amostras. Verificou-se que o progresso da maturação da carne a vácuo altera (p 0,05) o croma, a tonalidade, e a força de cisalhamento. Os demais parâmetros avaliados não apresentaram modificações significativas durante as avaliações. De acordo com os resultados, pode-se afirmar que o período de maturação até 9 dias influencia na qualidade instrumental da carne bovina, ou seja, um período inferior ao recomendado pela indústria para maturação da carne, que por sua vez, influencia na decisão de compra dos consumidores.(AU)

Qualidade de ovos produzidos e submetidos à diferentes condições de armazenamento na Amazônia Ocidental, Acre - Brasil / Quality of eggs produced and submitted to different storage conditions in the western Amazon, Acre - Brazil / Calidad de huevos producidos y sometidos a diferentes condiciones de almacenamiento en Amazonia Ocidental, Acre ­ Brasil

O objetivo deste trabalho foi analisar a influência de diferentes tempos e condições de armazenamento sobre a qualidade de ovos produzidos na cidade de Rio Branco, Acre. Seis condições de armazenamento, "Temperatura ambiente, refrigerado, a vácuo, vácuo + sílica, vácuo + absorvedor de O2, vácuo + sílica + absorvedor de O2" foram analisados em sete períodos (zero, sete, 14, 21, 28, 35 e 42 dias). Avaliou-se a Unidade Haugh, Índice de gema, pH da clara e da gema. As condições e os períodos de armazenamento influenciaram de forma significativa na redução dos valores de unidade Haugh e índice de gema, e aumento do pH da clara. Os ovos sofreram menores influências das características analisadas, quando armazenados sob o sistema de refrigeração e embalados a vácuo. Os valores médios do pH da gema apresentaram certa estabilidade, variando de 6,14 até 6,78 oscilando os valores entre os períodos de armazenamento. O armazenamento a vácuo independente de ser acompanhado ou não por sílica ou absorvedor de oxigênio, apresentou resultados superiores quando comparados aqueles submetidos à temperatura ambiente.(AU)

The purpose of this paper was to analyze the influence of different storage times and conditions on the quality of eggs produced in the city of Rio Branco, in the state of Acre. Six storage conditions, namely ­ At room temperature, Refrigerated, Vacuum, Vacuum + Silica, Vacuum + O2 absorber, Vacuum + Silica + O2 absorber ­were analyzed in seven periods (zero, seven, 14, 21, 28, 35 and 42 days). Haugh Unit, Yolk Index, White and Yolk pH were evaluated. Conditions and storage periods significantly influenced the reduction of Haugh unit values and yolk index, as well as increasing the pH of the egg white. The eggs were less affected when stored under refrigeration and packed under vacuum. The pH values of the yolk presented certain stability, varying from 6.14 to 6.78, oscillating between the storage periods. Vacuum storage, whether or not accompanied by silica or oxigen absorber, presented superior results when compared to those submitted to room temperature.(AU)

El objetivo de este estudio ha sido analizar la influencia de diferentes tiempos y condiciones de almacenamiento sobre la calidad de huevos producidos en la ciudad de Rio Branco, Acre. Seis condiciones de almacenamiento, "Temperatura ambiente, refrigerado, a vacuo, vacuo + sílice, vacuo + absolvedor de O2, vacuo + sílice + absolvedor de O2" fueron analizados en siete períodos (cero, siete, 14, 21, 28, 35 y 42 días). Se evaluó la Unidad Haugh, Índice de yema, pH de la clara y de la yema. Las condiciones y los períodos de almacenamiento influyeron de forma significativa en la reducción de los valores de unidad Haugh e índice de yema, y aumento del pH de la clara. Los huevos sufrieron menores influencias de las características analizadas, cuando almacenados bajo el sistema de refrigeración y empaquetados a vacuo. Los valores medianos del pH de la yema presentaron cierta estabilidad, variando de 6,14 hasta 6,78, oscilando los valores entre los periodos de almacenamiento. El almacenamiento a vacuo independiente de ser acompañado o no por sílice o absolvedor de oxigero, presentó resultados superiores cuando comparados a los sometidos a temperatura ambiente.(AU)

Qualidade de ovos produzidos e submetidos à diferentes condições de armazenamento na Amazônia Ocidental, Acre - Brasil / Quality of eggs produced and submitted to different storage conditions in the western Amazon, Acre - Brazil / Calidad de huevos producidos y sometidos a diferentes condiciones de almacenamiento en Amazonia Ocidental, Acre ­ Brasil

O objetivo deste trabalho foi analisar a influência de diferentes tempos e condições de armazenamento sobre a qualidade de ovos produzidos na cidade de Rio Branco, Acre. Seis condições de armazenamento, "Temperatura ambiente, refrigerado, a vácuo, vácuo + sílica, vácuo + absorvedor de O2, vácuo + sílica + absorvedor de O2" foram analisados em sete períodos (zero, sete, 14, 21, 28, 35 e 42 dias). Avaliou-se a Unidade Haugh, Índice de gema, pH da clara e da gema. As condições e os períodos de armazenamento influenciaram de forma significativa na redução dos valores de unidade Haugh e índice de gema, e aumento do pH da clara. Os ovos sofreram menores influências das características analisadas, quando armazenados sob o sistema de refrigeração e embalados a vácuo. Os valores médios do pH da gema apresentaram certa estabilidade, variando de 6,14 até 6,78 oscilando os valores entre os períodos de armazenamento. O armazenamento a vácuo independente de ser acompanhado ou não por sílica ou absorvedor de oxigênio, apresentou resultados superiores quando comparados aqueles submetidos à temperatura ambiente.(AU)

The purpose of this paper was to analyze the influence of different storage times and conditions on the quality of eggs produced in the city of Rio Branco, in the state of Acre. Six storage conditions, namely ­ At room temperature, Refrigerated, Vacuum, Vacuum + Silica, Vacuum + O2 absorber, Vacuum + Silica + O2 absorber ­were analyzed in seven periods (zero, seven, 14, 21, 28, 35 and 42 days). Haugh Unit, Yolk Index, White and Yolk pH were evaluated. Conditions and storage periods significantly influenced the reduction of Haugh unit values and yolk index, as well as increasing the pH of the egg white. The eggs were less affected when stored under refrigeration and packed under vacuum. The pH values of the yolk presented certain stability, varying from 6.14 to 6.78, oscillating between the storage periods. Vacuum storage, whether or not accompanied by silica or oxigen absorber, presented superior results when compared to those submitted to room temperature.(AU)

El objetivo de este estudio ha sido analizar la influencia de diferentes tiempos y condiciones de almacenamiento sobre la calidad de huevos producidos en la ciudad de Rio Branco, Acre. Seis condiciones de almacenamiento, "Temperatura ambiente, refrigerado, a vacuo, vacuo + sílice, vacuo + absolvedor de O2, vacuo + sílice + absolvedor de O2" fueron analizados en siete períodos (cero, siete, 14, 21, 28, 35 y 42 días). Se evaluó la Unidad Haugh, Índice de yema, pH de la clara y de la yema. Las condiciones y los períodos de almacenamiento influyeron de forma significativa en la reducción de los valores de unidad Haugh e índice de yema, y aumento del pH de la clara. Los huevos sufrieron menores influencias de las características analizadas, cuando almacenados bajo el sistema de refrigeración y empaquetados a vacuo. Los valores medianos del pH de la yema presentaron cierta estabilidad, variando de 6,14 hasta 6,78, oscilando los valores entre los periodos de almacenamiento. El almacenamiento a vacuo independiente de ser acompañado o no por sílice o absolvedor de oxigero, presentó resultados superiores cuando comparados a los sometidos a temperatura ambiente.(AU)

Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc/Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus, following by Lactobacillus sakei and Leuconostoc mesentereoides; the Enterococcus sp. was not present in the samples.(AU)

Negative pressure in the pre-freezing of ram semen

Background: The effect of controlled stress on cells has been widely studied and there is strong evidence that positivepressure improves the survival of cryopreserved gametes and embryos. Positive pressure resulted in higher motility offrozen boar semen, and increased bull semen cryotolerance. Looking for similar effects, we developed a piece of equipment (Nitrocooler) to apply negative pressure. The “Nitrocooler” increased the cryotolerance in bovine IVP blastocysts.Nevertheless, until now, negative pressure has not been tested in sperm cells. This study aimed to determine the effectsand the best negative pressure intensity to apply in pre-freezing ram semen.Material, Methods & Results: The ram semen obtained with artificial vagina was immediately diluted (1 + 1.5) in Trisegg yolk, and fractioned into 4 experimental groups, Control: Without treatment; P200: Submission to 200 mBar negativepressure; P500: Submission 500 mBar negative pressure; P800: Submission to 800 mBar negative pressure. Then, Tris-yolkglycerol was added to all groups to obtain a dilution of 1 + 3, and a sperm concentration of 180 million per straw. Thecooling and freezing procedure was identical for all groups. After thaw, progressive motility (PM) was assessed at zero,1, 2 and 3 h of TRT and after Percoll selection (PMPP). Acrosome integrity (ACI) was assessed by FITC PNA staining;plasmatic membrane integrity (PMI) by hypo-osmotic test, acrosome integrity post Percoll (ACIPP), membrane integritypost Percoll (PMIPP), and cleavage rate after heterologous IVF with bovine oocytes. Data were analyzed by t test (P <0.05). Just after thawing, control group showed higher PM (49%) than P200 (40.9%), P500 (38.9%) and P800 (38.9%),without differences among them. There were no differences between PM in the Control, P200, P500 and P800 groupsat 1 h, 2 h and 3 h of TRT, and in ACI...(AU)

Negative pressure in the pre-freezing of ram semen

Background: The effect of controlled stress on cells has been widely studied and there is strong evidence that positivepressure improves the survival of cryopreserved gametes and embryos. Positive pressure resulted in higher motility offrozen boar semen, and increased bull semen cryotolerance. Looking for similar effects, we developed a piece of equipment (Nitrocooler) to apply negative pressure. The “Nitrocooler” increased the cryotolerance in bovine IVP blastocysts.Nevertheless, until now, negative pressure has not been tested in sperm cells. This study aimed to determine the effectsand the best negative pressure intensity to apply in pre-freezing ram semen.Material, Methods & Results: The ram semen obtained with artificial vagina was immediately diluted (1 + 1.5) in Trisegg yolk, and fractioned into 4 experimental groups, Control: Without treatment; P200: Submission to 200 mBar negativepressure; P500: Submission 500 mBar negative pressure; P800: Submission to 800 mBar negative pressure. Then, Tris-yolkglycerol was added to all groups to obtain a dilution of 1 + 3, and a sperm concentration of 180 million per straw. Thecooling and freezing procedure was identical for all groups. After thaw, progressive motility (PM) was assessed at zero,1, 2 and 3 h of TRT and after Percoll selection (PMPP). Acrosome integrity (ACI) was assessed by FITC PNA staining;plasmatic membrane integrity (PMI) by hypo-osmotic test, acrosome integrity post Percoll (ACIPP), membrane integritypost Percoll (PMIPP), and cleavage rate after heterologous IVF with bovine oocytes. Data were analyzed by t test (P <0.05). Just after thawing, control group showed higher PM (49%) than P200 (40.9%), P500 (38.9%) and P800 (38.9%),without differences among them. There were no differences between PM in the Control, P200, P500 and P800 groupsat 1 h, 2 h and 3 h of TRT, and in ACI...

Fenômeno de vácuo detectado na tomografia computadorizada e sua associação com a doença do disco intervertebral em cães / Vacuum phenomena on spinal CT scans and its association with intervertebral disc disease in dogs / Fenómeno de vacío en tomografía computadorizada y su relación con la enfermedad del disco intervertebral en perros

O termo fenômeno de vácuo (FV) remete à presença de gás em regiões de articulação ou coluna vertebral, que pode estar associado a doenças progressivas e crônicas, como as doenças do disco intervertebral (DDIV). O presente estudo investigou a relação entre o FV e o diagnóstico de DDIV estabelecido em cães submetidos a tomografia computadorizada (TC) da coluna vertebral e também sua relação com as manifestações clínicas por meio da análise de 55 imagens de TC no período de janeiro de 2016 a julho de 2018 do Serviço de Diagnóstico por Imagem de um hospital veterinário. Foram observados sete animais com FV (12.7%), apresentando como manifestações clínicas: 3 animais com dor e parecia, 1 com dor e plegia e 3 deles com apenas plegia, sendo que apenas em um desses cães não foi confirmada a DDIV. Ainda são necessários novos estudos com maior número amostral para confirmar a relevância desse fenômeno.(AU)

Vacuum phenomenon (VP) refers to the presence of gas in joint spaces, including those in the spinal column. The phenomenon is associated with progressive and chronic diseases, such as intervertebral disc disease (IVDD). We reviewed 55 canine spinal CT images for the presence of VP, and studíed its association with IVDD to determine the association between the VP and the clinical signs exhibited by the patients at the time of exam. All images were obtained between January 2016 and July 2018, at the Diagnostic Imaging Service of a Veterinary Hospital. Image consistent with VP was observed in 7 (12.7%) of the 55 cases. Of these 7 animals, pain and paresis was reported in 3, pain with plegía in 1, and plegia without pain in 3 dogs. One dog did not have a confirmed diagnosis of IVDD. Further studies with larger samples are still needed to confirm the relevance of thís phenomenon in the diagnosís of IVDD in dogs.(AU)

El término fenómeno de vacío (FV) es utilizado para caracterizar la presencia de gas en regiones articulares o en columna vertebral, relacionado con enfermedades progresivas y crónicas como la enfermedad del disco intervertebral (EDIV). El presente estudio investiga la relación entre el FV y el diagnóstico de la EDIV en perros mediante estudios de tomografía computarizada (TC) de la columna vertebral, así como también su relación con las manifestaciones clínicas. Se analizaron 55 estudios de TC realizados entre enero de 2016 y julio de 2018 en el Servicío de Diagnóstico por imágenes de un hospital veterinário. Siete animales presentaron FV (12,7%) con manifestaciones clínicas siendo que 3 tenían dolor y paresia; 1 tenia dolor y pérdida de sensibilidad y 3 sólo presentaron pérdida de sensibilidad. En sólo uno de esos animales no pudo ser confirmada la EDIV. Nuevos estudios con un mayor número de animales son necesarios para confirmar la relevancia de este fenómeno.(AU)

Fenômeno de vácuo detectado na tomografia computadorizada e sua associação com a doença do disco intervertebral em cães / Vacuum phenomena on spinal CT scans and its association with intervertebral disc disease in dogs / Fenómeno de vacío en tomografía computadorizada y su relación con la enfermedad del disco intervertebral en perros

O termo fenômeno de vácuo (FV) remete à presença de gás em regiões de articulação ou coluna vertebral, que pode estar associado a doenças progressivas e crônicas, como as doenças do disco intervertebral (DDIV). O presente estudo investigou a relação entre o FV e o diagnóstico de DDIV estabelecido em cães submetidos a tomografia computadorizada (TC) da coluna vertebral e também sua relação com as manifestações clínicas por meio da análise de 55 imagens de TC no período de janeiro de 2016 a julho de 2018 do Serviço de Diagnóstico por Imagem de um hospital veterinário. Foram observados sete animais com FV (12.7%), apresentando como manifestações clínicas: 3 animais com dor e parecia, 1 com dor e plegia e 3 deles com apenas plegia, sendo que apenas em um desses cães não foi confirmada a DDIV. Ainda são necessários novos estudos com maior número amostral para confirmar a relevância desse fenômeno.

Vacuum phenomenon (VP) refers to the presence of gas in joint spaces, including those in the spinal column. The phenomenon is associated with progressive and chronic diseases, such as intervertebral disc disease (IVDD). We reviewed 55 canine spinal CT images for the presence of VP, and studíed its association with IVDD to determine the association between the VP and the clinical signs exhibited by the patients at the time of exam. All images were obtained between January 2016 and July 2018, at the Diagnostic Imaging Service of a Veterinary Hospital. Image consistent with VP was observed in 7 (12.7%) of the 55 cases. Of these 7 animals, pain and paresis was reported in 3, pain with plegía in 1, and plegia without pain in 3 dogs. One dog did not have a confirmed diagnosis of IVDD. Further studies with larger samples are still needed to confirm the relevance of thís phenomenon in the diagnosís of IVDD in dogs.

El término fenómeno de vacío (FV) es utilizado para caracterizar la presencia de gas en regiones articulares o en columna vertebral, relacionado con enfermedades progresivas y crónicas como la enfermedad del disco intervertebral (EDIV). El presente estudio investiga la relación entre el FV y el diagnóstico de la EDIV en perros mediante estudios de tomografía computarizada (TC) de la columna vertebral, así como también su relación con las manifestaciones clínicas. Se analizaron 55 estudios de TC realizados entre enero de 2016 y julio de 2018 en el Servicío de Diagnóstico por imágenes de un hospital veterinário. Siete animales presentaron FV (12,7%) con manifestaciones clínicas siendo que 3 tenían dolor y paresia; 1 tenia dolor y pérdida de sensibilidad y 3 sólo presentaron pérdida de sensibilidad. En sólo uno de esos animales no pudo ser confirmada la EDIV. Nuevos estudios con un mayor número de animales son necesarios para confirmar la relevancia de este fenómeno.

Dinâmica microbiana em contrafilés bovinos embalados a vácuo: sistemas de terminação e tempo de estocagem / Microbial dynamics in the vacuum-packaged meat cuts: production system and storage period

A qualidade da carne embalada a vácuo é de grande importância para o comércio. Neste contexto, no presente estudo foi avaliada a dinâmica microbiana de cortes cárneos bovinos Longissimus dorsi, denominado comercialmente por contra filé, embalados a vácuo e armazenados a 0 ± 1 °C no estabelecimento de abate durante cinco períodos de estocagem. Foram analisadas amostras de cortes cárneos provenientes de bovinos anelorados, fêmeas, terminados em dois sistemas de produção, sendo 15 adultos criados a pasto, com média de 45 meses de vida e 15 bovinos jovens de 12 meses de idade em confinamento de alto desempenho. Procedeu-se a avaliação bacteriológica das carnes nos períodos de tempo correspondentes à zero, 30, 45, 60 e 75 dias após o abate e embalagem. A avaliação microbiológica foi efetuada pela contagem de aeróbios viáveis, bactérias ácido lácticas, Enterobacteriaceae, psicrotróficos, anaeróbios, determinaçãodo Número Mais Provável (NMP) de coliformes totais, coliformes termotolerantes e Escherichia coli, análise de pH e temperaturas dos cortes. O sistema de terminação influenciou parcialmente na dinâmica microbiana. As carnes embaladas a vácuo podem apresentar micro-organismos deteriorantes e patogênicos, provenientes de contaminação ambiental ou fecal. Quanto maior o período de estocagem dos cortes cárneos, a contagem de micro-organismos avaliados foi maior. (AU)