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Meat consumption has been declining in favor of a shift towards poultry due to its lower price, health benefits and consumers' preference. One of the ways to enhance broiler production and quality is to substitute standard maize (SM) with quality protein maize (QPM) in animal diets. QPM is a high lysine maize with improved nutritional and biological values, developed by the selection of a naturally occurring recessive opaque2 mutation, which can reduce the use of costly feed components - synthetic lysine and protein ingredients such as soybean and fishmeal. Different feeding trials with QPM in broiler diets indicated that body weight gain (BWG), feed conversion ratio (FCR), breast meat yield (BMY), and abdominal fat (AF) are the main improved features. Herein, an overview of the effects of QPM on broiler performance and carcass characteristics, as well as the financial effects of its use, is presented. Different effects of QPM were observed, depending, in the main, on the QPM hybrid used in the trial. The possible reasons for the discrepancies and suggestions for overcoming them, focused on the utilization of the full potential of QPM, are discussed.

Resumo

This study assessed the impact of total mixed ration silage of Megathyrsus maximus harvested with 70 cm composed of Megathyrsus maximus harvested at 70 cm in height and concentrate at the time of silage or total mixed ration of grass cut at 70 cm composed of Megathyrsus maximus harvested with 70 cm in height (in Exp. I and III) and total mixed ration silage cut at 130 cm composed of Megathyrsus maximus harvested 130 cm height and concentrate at the time of silage or total mixed ration of Megathyrsus maximus harvested with 130 cm composed of Megathyrsus maximus harvested at 130 cm height (in Exp. II and IV), on rumen metabolism, nutrient digestibility, and the performance and carcass characteristics of feedlot lambs. The results showed that TMRS70 increased ruminal pH in Exp. I and TMRS130 exhibited higher ether extract digestibility, propionic concentration, and lower acetic to propionic ratio and ruminal pH compared to TMR130 in Exp. II. In Exp. III and IV, there was no significant effect on the performance and quality of the carcass. However, in Exp. IV, TMRS130 led to decreased dry matter intake and average daily gain, while lambs fed with TMR130 showed a higher rib-eye area. Total ration ensilage could be used as a conservation method for young grasses (70 cm) without impairing performance, metabolism, carcasses, and meat quality. However, further research is recommended to evaluate the economic analysis of feeding total ration ensilage (70 cm) instead of total mixed ration as a forage conservation method.

Este estudo teve como objetivo avaliar o impacto da silagem de ração total de Megathyrsus maximus colhido com 70 cm de altura e concentrado no momento da silagem ou ração total de capim cortado a 70 cm, composta por Megathyrsus maximus colhido com 70 cm de altura (nos Exp. I e III) e silagem de ração total cortada a 130 cm, composta por Megathyrsus maximus colhido com 130 cm de altura e concentrado no momento da silagem ou ração total de Megathyrsus maximus colhido a 130 cm de altura (nos Exp. II e IV), sobre o metabolismo ruminal, a digestibilidade dos nutrientes, e o desempenho e as características de carcaça de cordeiros confinados. Os resultados mostraram que TMRS70 aumentou o pH ruminal no Exp. I, e TMRS130 exibiu maior digestibilidade do extrato etéreo, concentração de propionato e menor razão acético/propionato e pH ruminal em comparação com TMR130 no Exp. II. Nos Exp. III e IV, não houve efeito significativo sobre o desempenho e a qualidade da carcaça. No entanto, no Exp. IV, TMRS130 levou a uma diminuição no consumo de matéria seca e no ganho médio diário, enquanto cordeiros alimentados com TMR130 mostraram uma maior área de olho de lombo. A ensilagem da ração total poderia ser usada como um método de conservação para gramíneas jovens (70 cm) sem prejudicar o desempenho, metabolismo, carcaças e qualidade da carne. No entanto, recomenda-se mais estudos avaliando a análise econômica da alimentação com ensilagem de ração total (70 cm) em vez de ração totalmente misturada como método de conservação de forragem.

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Consumers are increasingly demanding meat products that are natural and synthetic additive-free. This study aimed to develop a fresh pork sausage without synthetic additives and to evaluate the effects of this formulation on its physicochemical, microbiological, and sensory characteristics throughout its shelf life. Six formulations were prepared: FC = control formulation; F1 = celery extract (0.7 %) and rosemary extract with curry (0.06 %); F2 = celery extract (1 %) and rosemary extract with curry (0.06 %); F3 = celery extract (0.7 %) and rosemary extract with curry (0.1 %); F4 = celery extract (1 %) and rosemary extract with curry (0.1 %); F5 = celery extract (0.85 %) and rosemary extract with curry (0.08 %). The formulations with plant extracts exhibited a lower (p < 0.05) sodium content, and no differences (p > 0.05) were observed in the levels of lipid oxidation compared to FC. No direct relation was observed between the concentration of added celery extract and the residual nitrite content. Fresh sausage with plant extracts demonstrated a microbiological pattern like the control formulation during storage. The sensory acceptance of the formulations with plant extracts was similar to that of FC. The fresh sausages containing plant extracts showed characteristics like those of the conventional product, with these similarities becoming more pronounced throughout storage.

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The captive breeding of the Pantanal caiman (Caiman yacare) offers great potential for the full use of all the component parts of the animal. The meat is an option for human consumption with good sensory acceptance, the skin is valued on the international market and the carcass can be used for obtaining mechanically separated caiman meat (MSCM). This research evaluated the physical chemical parameters of mechanically separated meat obtained from caiman yacare carcass to improve its yield. The proximate composition, lipid oxidation, pH, total volatile bases (TVB) and color during storage under freezing at -18 °C for 90 days were all evaluated. The MSCM presented low lipid content, high protein content and good stability during storage under freezing for 90 days. These results demonstrated that MSCM can be used in the development of caiman meat products.

A criação em cativeiro do jacaré do Pantanal (Caiman yacare) oferece grande potencial para o aproveitamento integral de todas as partes componentes do animal. A carne é uma opção para consumo humano com boa aceitação sensorial, a pele é valorizada no mercado internacional e a carcaça pode ser utilizada para obtenção de carne de jacaré mecanicamente separada (CJMS). O objetivo deste trabalho foi avaliar os parâmetros físico-químicos da carne mecanicamente separada obtida da carcaça do jacaré do Pantanal para melhorar seu rendimento. A oxidação lipídica, pH, bases voláteis totais (TVB) e cor durante o armazenamento sob congelamento a -18 °C, foram avaliados por 90 dias. Além disso, foi avaliada a composição centesimal. A CJMS apresentou baixo teor de lipídios, alto teor de proteína e boa estabilidade durante o armazenamento sob congelamento por 90 dias. Esses resultados demonstram que a CJMS pode ser utilizada no desenvolvimento de produtos cárneos de jacaré.

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The aim of this study was to determine the meat quality characteristics of broilers that were brought to the slaughterhouse from different transport distances and received post-slaughter carcass electrical stimulation. For this purpose, broilers were transported to the slaughterhouse from different distances, from farms belonging to the same enterprise. Broilers coming from different distances were randomly divided into two subgroups after slaughter. Electrical stimulation was applied to one of the groups, on the pectoral muscle. After electrical stimulation, pH measurements of the carcasses were made in both groups in the first 15 minutes. The carcasses were then cut, and the breast and thigh meats were separated. Subsequently, these samples were kept at +4°C for 24 hours, and pH measurements, electrical conductivity, color parameters, cooking loss and texture profile analyses were made. For the breast meat samples, it was determined that the difference in transport distance between the groups caused a difference in crude protein, crude fat, and crude ash values. It was detected that as the transport distance to the slaughterhouse increased, the protein and ash values decreased, while the fat value increased. pH15min was measured to be lower in breast meat samples taken from a closer distance to the farm. In thigh meat samples, the difference in transport distance was significant in crude fat and crude ash values. It was determined that the difference between the groups in the values obtained as a result of the electrical stimulation applied after slaughter were not significant, except for redness values of thigh meat.(AU)

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Single nucleotide polymorphisms are variations of a single nucleotide base pair and can be associated to phenotypic characteristics. This study aimed to determine the association of CAPN1 and CAST gene polymorphisms with the tenderness of Creole cattle meat from the Amazonas region, Peru. The texture profile (adhesiveness, cohesiveness, Warner-Bratzler shear force, elasticity, gumminess, and chewiness) of 100 animals was determined in 100 g of Longissimus dorsi et lumborum muscle. Allelic frequencies, genotypic frequencies, and Hardy-Weinberg equilibrium (HWE) of calpain (CAPN-316, CAPN-530) and calpastatin (CAST-2959) gene polymorphisms were studied. Allelic and genotypic frequencies were calculated, as well as the Hardy-Weinberg equilibrium with the Chi-square test. The texture profile of each group of samples corresponding to a polymorphism was compared with the Duncan's test and the t-test for independent samples (p < 0.05). Genotypic frequencies were 78 % GG and 22 % CC for CAPN-316; 68 % GG, 5 % GA, and 27 % AA for CAPN-530; and 74 % AA, 18 % AG, and 8 % GG for CAST-2959. The CAPN-316, CAPN-530, and CAST-2959 polymorphisms were not in Hardy-Weinberg equilibrium. The CC genotype of CAPN-316 marker influences meat tenderness on day 21 of meat aging. In contrast, the GG genotype of CAST-2959 marker affects meat tenderness at days 14 and 21 of meat aging concerning the other genotypes.

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The study aimed to evaluate the combined use of ultrasound (US) and incorporation of micronized salt (MS) as a strategy for reducing sodium without affecting the quality of beef burgers. Ten treatments were manufactured with varying MS content (0.75 %, 1.0 %, and 1.5 %) and ultrasound time (0, 5, and 10 min), with a control treatment manufactured at 1.5 % of regular salt without ultrasound. The beef burgers formulated with 0.75 % MS submitted to the US for 10 min (M0.75US10) reduced the salt content by 50 %, thereby efficiently maintaining texture profile (hardness, springiness, cohesiveness, and chewiness) and decreasing the cooking loss and diameter reduction compared to the control treatment. M0.75US10 treatment also preserved the color of samples after cooking, keeping myoglobin stable. Therefore, micronized salt coupled with ultrasound technology reduces sodium chloride content in beef burgers, enabling the application of clean technology to reduce sodium content in meat products efficiently.

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Abstract This study assessed the anthelminthic feed additive albendazole effect on the main indicators of the quality of sheep meat obtained from infected and deworming animals. A total of 20 heads of Akzhaik meat and wool sheep (i.e. 2 years of age, of different sex) were used in a 20-day experiment and 2 groups of 10 heads were formed (n = 4). The sheep were fed with the basic diet (i.e. control, group CON), without adding anything, and the second group was fed the basic diet orally with the addition of a dose of 1.2 g / head (an experimental group). At the end of the experiment, a control slaughter was carried out from each group in order to study the biochemical composition of meat and its quality. The anthelmintic feed additive albendazole did not have a significant effect on the indicators (organoleptic and physicochemical) of meat quality (P> 0.04). However, the ratio of fat and ash in the meat of the control group has differences in indicators and is reduced by 24.81% and 0.03%, respectively. The drug had a significant effect on the biological value of meat in the experimental group, where there is a higher content of essential amino acids (P = 0.06), nonessential (P = 0.05) concentrations in comparison with the CON groups. The results obtained show that the meat of the experimental groups of sheep, when using the anthelminthic feed additive albendazole, did not have a significant effect on organoleptic parameters, but significantly positively influenced the metabolism, live weight gain and biological value of meat.

Resumo Este estudo avaliou o efeito do aditivo anti-helmíntico albendazol sobre os principais indicadores de qualidade da carne ovina obtida de animais infectados e desparasitados. Um total de 20 cabeças de carne Akzhaik e ovelhas de lã (ou seja, 2 anos de idade, de sexo diferente) foi usado em um experimento de 20 dias e dois grupos de 10 cabeças foram formados (n = 4). As ovelhas foram alimentadas com dieta básica (ou seja, controle, grupo CON), sem adicionar nada, e o segundo grupo foi alimentado com dieta básica por via oral com a adição de uma dose de 1,2 g / cabeça (um grupo experimental). Ao final do experimento, foi realizado um abate controle de cada grupo para estudar a composição bioquímica da carne e sua qualidade. O aditivo anti-helmíntico albendazol não teve efeito significativo sobre os indicadores (organolépticos e físico-químicos) de qualidade da carne (P > 0,04). No entanto, a proporção de gordura e cinzas na carne do grupo de controle tem diferenças nos indicadores e é reduzida em 24,81% e 0,03%, respectivamente. A droga teve efeito significativo sobre o valor biológico da carne no grupo experimental, onde há maior teor de aminoácidos essenciais (P = 0,06), concentrações não essenciais (P = 0,05) em comparação com os grupos CON. Os resultados obtidos mostram que a carne dos grupos experimentais de ovinos, ao utilizar o aditivo anti-helmíntico albendazol, não teve efeito significativo nos parâmetros organolépticos, mas influenciou positivamente de forma significativa no metabolismo, ganho de peso vivo e valor biológico da carne.

Resumo

Objetivou-se, com este trabalho, comparar a qualidade microbiológica de diferentes apresentações de presunto cozido fatiado (embalado a vácuo na indústria, fatiado na hora da compra no supermercado e pré-fatiado pelo supermercado e exposto na gôndola de frios) por meio da quantificação de enterobactérias presentes nas amostras. Para este fim, foram analisadas cinco amostras obtidas nos três principais supermercados do município de Formiga, Minas Gerais, abrangendo duas das principais marcas comercializadas na região. As análises foram realizadas por meio de diluições seriadas decimais plaqueadas em Ágar Eosina Azul de Metileno (EMB) e Ágar MacConkey. Os resultados mostraram um alto crescimento bacteriano em todas as amostras de presunto, independente de marca ou de apresentação, variando, em média, entre 4 e 6 Log10UFC/g. Desta forma, concluiu-se que todos os presuntos avaliados apresentaram baixa qualidade microbiológica, podendo apresentar riscos à saúde do consumidor.(AU)

This study aimed to compare the microbiological quality of different presentations of sliced ​​cooked ham (vacuum packed in the industry, sliced at the time of purchase at the supermarket and pre-sliced by the supermarket and displayed on the cold food shelf) through the quantification of Enterobacteria present in the samples. For this purpose, there were analyzed five samples obtained from the three main supermarkets in the municipality of Formiga, Minas Gerais, covering two of the major brands commercialized in the region. The analyzes were performed using serial decimal dilutions plated in Eosin Methylene Blue (EMB) and MacConkey Agar. The results showed high bacterial growth in all ham samples, regardless of brand or presentation, varying, on average, between 4 and 6 Log10UFC/g. Thus, it was concluded that all evaluated hams had low microbiological quality, which could present risks to the consumer's health.(AU)

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The relationship between animal products and agricultural gross domestic product (AGDP) in Türkiye was investigated in this study. We used data of eight animal products (cow milk, sheep milk, beef, mutton, poultry meat, eggs, wool, and honey) from 1980 to 2020. After checking the stationarity of the series by the Augmented Dickey-Fuller (ADF) test, the Johansen cointegration test was used to establish the existence of a long-term relationship between animal products and AGDP, and the results were interpreted using The Fully Modified Ordinary Least Squares (FMOLS) analysis. According to the findings, honey, beef, poultry meat, mutton, eggs, and wool had a positive and significant relationship with AGDP in Türkiye, whereas sheep milk and cow milk and AGDP was not significant. The total effect of the examined animal products on AGDP was 0.61%. The results showed that wool was the most important contributor to AGDP among the products analyzed. Therefore, it is suggested that policymakers develop funding strategies to expand the production of these products.(AU)

Resumo

Abstract This study assessed the anthelminthic feed additive albendazole effect on the main indicators of the quality of sheep meat obtained from infected and deworming animals. A total of 20 heads of Akzhaik meat and wool sheep (i.e. 2 years of age, of different sex) were used in a 20-day experiment and 2 groups of 10 heads were formed (n = 4). The sheep were fed with the basic diet (i.e. control, group CON), without adding anything, and the second group was fed the basic diet orally with the addition of a dose of 1.2 g / head (an experimental group). At the end of the experiment, a control slaughter was carried out from each group in order to study the biochemical composition of meat and its quality. The anthelmintic feed additive albendazole did not have a significant effect on the indicators (organoleptic and physicochemical) of meat quality (P> 0.04). However, the ratio of fat and ash in the meat of the control group has differences in indicators and is reduced by 24.81% and 0.03%, respectively. The drug had a significant effect on the biological value of meat in the experimental group, where there is a higher content of essential amino acids (P = 0.06), nonessential (P = 0.05) concentrations in comparison with the CON groups. The results obtained show that the meat of the experimental groups of sheep, when using the anthelminthic feed additive albendazole, did not have a significant effect on organoleptic parameters, but significantly positively influenced the metabolism, live weight gain and biological value of meat.

Resumo Este estudo avaliou o efeito do aditivo anti-helmíntico albendazol sobre os principais indicadores de qualidade da carne ovina obtida de animais infectados e desparasitados. Um total de 20 cabeças de carne Akzhaik e ovelhas de lã (ou seja, 2 anos de idade, de sexo diferente) foi usado em um experimento de 20 dias e dois grupos de 10 cabeças foram formados (n = 4). As ovelhas foram alimentadas com dieta básica (ou seja, controle, grupo CON), sem adicionar nada, e o segundo grupo foi alimentado com dieta básica por via oral com a adição de uma dose de 1,2 g / cabeça (um grupo experimental). Ao final do experimento, foi realizado um abate controle de cada grupo para estudar a composição bioquímica da carne e sua qualidade. O aditivo anti-helmíntico albendazol não teve efeito significativo sobre os indicadores (organolépticos e físico-químicos) de qualidade da carne (P > 0,04). No entanto, a proporção de gordura e cinzas na carne do grupo de controle tem diferenças nos indicadores e é reduzida em 24,81% e 0,03%, respectivamente. A droga teve efeito significativo sobre o valor biológico da carne no grupo experimental, onde há maior teor de aminoácidos essenciais (P = 0,06), concentrações não essenciais (P = 0,05) em comparação com os grupos CON. Os resultados obtidos mostram que a carne dos grupos experimentais de ovinos, ao utilizar o aditivo anti-helmíntico albendazol, não teve efeito significativo nos parâmetros organolépticos, mas influenciou positivamente de forma significativa no metabolismo, ganho de peso vivo e valor biológico da carne.

Resumo

Pork price fluctuations are closely related to the national economy and people's livelihoods in China. Based on the monthly pork price fluctuations in China from January 2011 to August 2022, this study uses ARCH family models to assess the characteristics and laws of these fluctuations in China. The pork price fluctuations show obvious clustering, with external shock information from the previous month affecting the pork price in the following period; the pork market price is characterized by risk compensation, with the high risk of pork supply driving the pork price up. In addition, the pork price fluctuations are characterized by asymmetry, with a greater impact of good than of bad news on the pork price. Due to the pork industry' low entry threshold and the existence of sunk costs, positive information on the pork market has a stronger impact on price fluctuations than negative information. To guide pork supply, we recommend improving monitoring and early-warning mechanisms in the pork market to identify the pork price volatility threshold and measure the price volatility. In addition, price index insurance products should be constantly strengthened, with different types of insurance products being offered to meeting the insurance demand of various sectors in the pig meat supply chain.

As flutuações do preço da carne suína estão intimamente relacionadas à economia nacional e à subsistência das pessoas. Com base na flutuação mensal do preço da carne suína na China de a janeiro de 2011 a agosto de 2022, este estudo usa os modelos da família ARCH para avaliar as características e as leis das flutuações do preço da carne suína na China. Nossos estudos mostraram que as flutuações do preço da carne suína apresentam agrupamento óbvio, e as informações de choque externo do mês anterior irão interferir no preço da carne suína no período seguinte. O preço de mercado da carne suína tem as características de "risco de recompensa", e o "alto risco" do preço da carne suína. Observa-se uma tendência de alta, mostrando que as oscilações do preço da carne suína são caracterizadas por assimetria. Devido ao baixo limiar de entrada da indústria de suínos e à existência de "sinking cost", as informações positivas sobre o mercado de suínos têm um impacto mais forte nas flutuações de preços do que as informações negativas. Recomenda-se melhorar o monitoramento do mercado de carne suína e o mecanismo de alerta precoce, esclarecer e identificar o limite de volatilidade do preço da carne suína e melhorar o sistema de seguro financeiro da indústria suína.

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Burger is a practical source of animal protein for consumers, sold both raw (ready-to-cook) and cooked (ready-to-eat),and can be an alternative to stimulate the consumption of rabbit meat, which is a source of healthy animal protein. This study evaluatedthe effects of different levels of oat bran additionon physicochemical properties and sensory acceptance of rabbit meat burgers. Burgers were formulated with 0, 5, 10,and 15% oat bran plus garlic and salt, then manually processed and analyzed forcomposition, technological parameters (pH, cooking loss, shrinkage percentage, water holding, texture,and color),and sensorial acceptance. The higher the levels of inclusion of oat bran, the lower the burger moisture (p < 0.0001). Burgers with 15% oat bran presented higher content of lipids and carbohydrates, thus higher caloric value (p < 0.0001). The loss of water during cooking was greater in the burger without the inclusion of oat bran (p < 0.05). No significant difference was foundfor color and aroma attributes. Overall acceptability was higher for burgers with 5% oat bran. Rabbit meat burgers containing oat bran may represent a viable alternative to improving their sensory and technological profiles and overallconsumeracceptance.(AU)

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The objective of this study was to evaluate the yield, morphometric traits, and the primal and sub primal cuts of Santa Inês lamb carcasses and their crossbreds with Dorper rams finished in feedlot. Thirty uncastrated lambs of the following genetic groups were used: 10 Santa Inês, 10 ½Dorper + ½Santa Inês and 10 -Dorper + »Santa Inês at 115 days of age averaging 20kg of live body weight. The experiment period was 53 days, preceded by seven days for adaptation. The carcasses of the Dorper crossbred lambs had higher carcass weight and yield, as well as larger thorax and rump width, and larger thorax, rump, and leg perimeter. The carcasses of the Dorper crossbred lambs also showed greater weight for all primal and sub primal carcass cuts, except for the neck. The lamb carcasses of Santa Inês had higher yields of shoulder and neck primal cuts and the carcasses of Dorper crossbred lambs showed higher loin yield. The carcasses of the crossbred lambs had higher yield of sirloin, rump steak, and frenched rack cap. The genetic group influences the linear and circular measures of the lamb carcasses and the weight of primal and sub primal cuts.

Objetivou-se avaliar o rendimento, as características morfométricas e os cortes primários e secundários da carcaça de cordeiros Santa Inês e de suas cruzas com reprodutores Dorper terminados em confinamento. Trinta cordeiros foram utilizados dos seguintes grupos: 10 Santa Inês, 10 ½ Dorper + ½ Santa Inês e 10 - Dorper + » Santa Inês, que apresentaram, no início do experimento, 115 dias de idade média e 20kg de peso vivo médio. O período experimental foi de 53 dias, precedidos de sete dias para adaptação. As carcaças dos cordeiros mestiços Dorper tiveram maiores pesos e rendimentos, bem como maiores larguras do tórax e da garupa e maiores perímetros do tórax, da garupa e da perna. As carcaças dos cordeiros mestiços Dorper também apresentaram maiores pesos para os cortes primários e secundários da carcaça, exceto para o corte do pescoço. As carcaças dos cordeiros Santa Inês apresentaram maiores rendimentos de cortes primários de paleta e pescoço, e as carcaças dos cordeiros mestiços apresentaram maior rendimento do lombo. As carcaças dos cordeiros mestiços obtiveram maiores rendimentos de picanha, lombo e carré francês. O grupo genético influencia medidas lineares e circulares da carcaça de cordeiros e o peso dos cortes primários e secundários.

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This study aimed to detect Toxoplasma gondii in artisanal salted meat products sold in street markets in the Ilhéus-Itabuna microregion and to assess the salt concentration used in their preparation and its influence on the parasite's viability. A total of 125 samples of various artisanal meat products sold in street markets located in the Ilhéus-Itabuna microregion were collected during 2021. Serological analysis using indirect hemagglutination (HAI) and molecular analysis (PCR) were performed on these samples to detect the presence of the parasite. Möhr's method was utilized to determine the sodium chloride concentration in the samples. Of all samples, 21 were subjected to a bioassay in albino mice to verify the viability of possible tissue cysts. Among the 125 meat products, 10 (8%) tested positive in the serological analysis including four cured pork sausages, five beef sun-dried meats, and one mixed fresh sausage (pork and chicken). None of 125 samples tested positive in the molecular analysis. On bioassay, all mice tested negative for the presence of the parasite. The NaCl concentration in the positive samples ranged from 2.9% to 8%. The results demonstrated that the salt concentration in the collected samples was sufficient to inactivate the parasite T. gondii.(AU)

Este estudo teve como objetivo detectar Toxoplasma gondii em produtos cárneos salgados artesanais, comercializados em feiras livres da microrregião Ilhéus-Itabuna, e avaliar a concentração do sal utilizado no preparo e sua influência na viabilidade do parasito. Foram coletadas 125 amostras de diversos produtos cárneos artesanais, vendidos em feiras livres localizadas na microrregião Ilhéus-Itabuna, durante o ano de 2021. Nessas amostras, a fim de detectar a presença do parasito, foram realizadas análises sorológicas de hemaglutinação indireta (HAI) e molecular (PCR). Para a determinação da concentração de cloreto de sódio presente nas amostras, foi realizado o Método de Möhr. Do total, 21 amostras foram destinadas ao bioensaio em camundongos albinos, na intenção de verificar a viabilidade de possíveis cistos teciduais presentes. Dos 125 produtos cárneos, 10 (8%) foram positivos na análise sorológica, sendo quatro linguiças curadas suína, cinco carnes de sol bovina e uma linguiça frescal mista (suíno e frango). Nenhuma amostra foi positiva na análise molecular. No bioensaio, todos os camundongos testaram negativo para a presença do parasito. Das amostras positivas na sorologia, as concentrações de NaCl variaram de 2,9% a 8%. Os resultados evidenciaram que a concentração de sal das amostras coletadas foi suficiente para inativar o parasito Toxoplasma gondii.(AU)

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This study aimed to analyze the economic viability of the implementation of a mechanized harvesting of broilers where the activity is carried out entirely manually. The viability indicators used were net present value (NPV), net future value (NFV), net uniform value (NUV), discounted payback (DP), and internal rate of return (IRR). Scenario analysis, sensitivity, and Monte Carlo simulation were performed in the present study. The results showed that the initial investment was US$ 1,868,302.76. The average price paid by the slaughterhouse to third-party manual harvesting companies was US$ 18.17 per thousand broilers, which was converted into revenue in the cash flow of the project. The cash flow result was positive at US$ 22,256.14 over the entire study period considering a daily catch of 144 thousand broilers. The results of the economic viability analysis were NPV of US$ 64,786.23, NFV of US$ 333,382.11, NUV of US$ 735.19, DP of 13.82 years, IRR of 0.965 monthly, and modified IRR of 0.933 monthly. These values prove the economic viability of implementing the project considering the market conditions at the time of the study. The analysis of scenarios showed great sensitivity to the exchange rate and the price of fuels. The Monte Carlo simulation highlighted a moderate risk of negative NPV, emphasizing the importance of considering this variable when making decisions. Despite these challenges, the potential benefits of mechanized harvesting, such as increased efficiency and reduced labor costs, make it a promising alternative to manual harvesting, even for small to medium-sized poultry industries.(AU)

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This study was conducted to investigate the polymorphism of the silence information regulator 5 (SIRT5) gene in 103 Congjiang Xiang pigs from Southwest China. We searched for SNP (single nucleotide polymorphism) loci of SIRT5 gene through sequence alignment and PCR. We obtained nine SNP loci: g.14135 A>C (intron 6), g.14247 C>A (intron 6), g.14305 C>T (exon 7), g.14335 C>T (exon 7), g.16603 T>C (intron 7), g.16613 T>C (intron 7), g.16800 G>A (intron 7), g.16812 C>G (intron 7), and g.16916 A>G (exon 8). Further analysis of SNP genotypes associated with the carcass traits of skin thickness, backfat thickness, and eye muscle area was carried out in pigs. We found that the genotypes g.14305 C>T (CC) and g.16812 C>G (CG) had certain advantages for improving the carcass traits of Congjiang Xiang pigs. The haplotype combination of the SIRT5 gene that improved skin thickness was H2H3:CCGGCTCA. These results may provide empirical support for molecular-based breeding of carcass traits in Congjiang Xiang pigs.(AU)

Resumo

Good manufacturing practices in production facilities are necessary to control microbiological growth and prevent foodborne illnesses. Among the various foods that can be contaminated by intensive handling, meat products such as fresh sausages stand out. With this in mind, the aim of this study was to establish a microbiological profile of the fresh sausages produced in the municipality of Alegrete-RS, Brazil, as part of the SIM/SISBI inspection between 2014 and 2016 and to promote and evaluate the producing establishments in terms of compliance with good manufacturing practices. Samples were regularly taken from 10 businesses in the city and tested for thermotolerant coliform bacteria, sulphitereducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. In addition, the adequacy of good manufacturing practices was assessed and measures in the form of questionnaires, guidelines and training to improve the production chain were implemented in these companies. Over the years, significant improvements in compliance with good manufacturing practices have been observed in the production units. The microbial count of thermotolerant coliforms, sulphite-reducing Clostridium, coagulase-positive Staphylococcus and Salmonella spp. decreased significantly, indicating that the interventions contributed to improving the microbiological profile of the fresh sausage produced in the community.

Boas Práticas de Fabricação nas agroindústrias são necessárias para controlar a multiplicação de microrganismos e prevenir a ocorrência de doenças veiculadas por alimentos. Dentre os diversos alimentos que podem ser contaminados pela manipulação intensiva, destacam-se os produtos cárneos, como a linguiça frescal. Com base no exposto, objetivou-se avaliar o nível de contaminação de linguiças frescais produzidas no município de Alegrete (RS) no âmbito da fiscalização do SIM/SISBI entre 2014 e 2016 e correlacionar ao atendimento das Boas Práticas de Fabricação (questionários, orientações e treinamentos). Amostras regulares foram coletadas em 10 estabelecimentos da cidade e testadas para coliformes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. A quantificação microbiana de coliformes termotolerantes, Clostridium sulfito redutor, Staphylococcus coagulase positiva e Salmonella spp. diminuiu significativamente, indicando que as intervenções contribuíram para melhorar o perfil microbiológico da linguiça frescal produzida na cidade.

Resumo

Two investigations were developed. The first experiment was to determine the metabolizability of Moringa (Moringa oleifera) leaf meal. 120 slow-growing, 21-day-old chickens were used. The experimental period was seven days, four for adaptation to diets and three for collection of excreta. The Moringa leaf presented values for apparent metabolizability coefficients of dry matter, crude protein, crude energy and neutral detergent fiber, as well as apparent metabolizable energy and corrected metabolizable energy for a nitrogen balance, of 49.77%, 44.48%, 46.26% and 53.02%, and 2,334 kcal/kg, 2,159 kcal/kg respectively. The second experiment was to evaluate the inclusion of Moringa leaf meal in the diets of two hundred and forty slow-growing chickens from one to 80 days of age on performance, carcass characteristics, biometrics of digestive organs and meat color. The experimental design was completely randomized with four treatments (0.75%; 1.50%; 2.25% and 3.00% inclusion of the Moringa leaf), six repetitions and ten chickens per experimental unit; the inclusion levels of the Moringa leaf did not influence (p> 0.05) feed intake, weight gain, feed conversion, final weight at 30, 60 and 80 days, carcass, noble cut yields and meat color. The inclusion of Moringa leaf meal can be used up to the 3% level in slow-growing chicken diets, without affecting the productive performance of these animals.(AU)

Duas investigações foram desenvolvidas. O primeiro experimento foi para determinar a metabolizabilidade da farinha de folhas da moringa (Moringa oleifera), foram utilizadas 120 frangos de crescimento lento com 21 dias de idade, o período experimental foi de sete dias, quatro para adaptação às dietas e três para coleta de excretas; a folha de moringa apresentou valores para coeficientes de metabolizabilidade aparente de matéria seca, proteína bruta, energia bruta e fibra em detergente neutro, e energia metabolizável aparente, e energia metabolizável corrigida para balanço de nitrogênio de 49.77%, 44.48%, 46.26% e 53.02% e 2,334 kcal/kg, 2,159 kcal/kg, respectivamente. O segundo experimento teve como objetivo avaliar a inclusão de farinha de folha de moringa em dietas de duzentos e quarenta frangos de crescimento lento de um a 80 dias de idade sobre o desempenho, características de carcaça, biometria dos órgãos digestivos e cor da carne; o delineamento experimental foi inteiramente casualizado com quatro tratamentos (0.75%; 1.50%; 2.25% e 3.00% de inclusão de folha de moringa), seis repetições e dez frangos por unidade experimental; os níveis de inclusão da folha de moringa não influenciaram (p>0,05) o consumo de ração, ganho de peso, conversão alimentar, peso final aos 30, 60 e 80 dias, carcaça, rendimento de cortes nobres e cor da carne. A inclusão de farelo de folhas de moringa pode ser utilizada até o nível de 3% em rações para frangos de crescimento lento, sem afetar o desempenho produtivo desses animais.(AU)

Resumo

The objective of this research was to evaluate the effects of different fasting times before transport to the slaughterhouse on blood parameters, carcass characteristics and meat quality of Japanese quails. In total, 300 Japanese quails were used, with an average age of 14 months (discard age) and an initial body weight of 185.3 ± 7.3 g. The quails were distributed in a completely randomised design with six treatments and five replications of 10 birds each. The treatments consisted of different fasting periods on the farm: zero (control), 1 hour and 30 minutes, 3 hours, 4 hours and 30 minutes, 5 hours and 30 minutes and 7 hours. The quails showed higher blood glucose concentrations with increasing fasting time, but there was no increase in total proteins, albumin, lactate, creatine kinase, uric acid, globulin and the albumin/globulin ratio. The weight and yield of the hot carcass and the weight of the cold carcass decreased with increasing fasting time. Quails that fasted for 7 hours had lower hot carcass and cold carcass weights compared to quails that did not fast. There was no influence of fasting time on meat quality. A fasting period of 5 hours and 30 minutes before transportation is recommended to ensure proper emptying of the digestive tract and the maintenance of the carcass weight of Japanese quails.(AU)

O objetivo desta pesquisa foi avaliar os efeitos de diferentes tempos de jejum antes do transporte para o abatedouro sobre parâmetros sanguíneos, características de carcaça e qualidade da carne de codornas japonesas. No total foram utilizadas 300 codornas japonesas, com idade média de 14 meses (idade de descarte) e peso corporal inicial de 185,3 ± 7,3 g. As codornas foram distribuídas em delineamento inteiramente casualizado com seis tratamentos e cinco repetições de 10 aves cada. Os tratamentos consistiram em diferentes períodos de jejum na granja: zero (controle), 1 hora e 30 minutos, 3 horas, 4 horas e 30 minutos, 5 horas e 30 minutos e 7 horas. As codornas apresentaram maiores concentrações de glicose com o aumento do tempo de jejum, mas não houve aumento nas proteínas totais, albumina, lactato, creatina quinase, ácido úrico, globulina e relação albumina/globulina. O peso e o rendimento da carcaça quente e o peso da carcaça fria diminuíram com o aumento do tempo de jejum. Codornas que jejuaram por 7 horas tiveram menor peso de carcaça quente e carcaça fria em comparação com codornas que não jejuaram. Não houve influência do tempo de jejum na qualidade da carne. Recomenda-se um período de jejum de 5 horas e 30 minutos antes do transporte para garantir o adequado esvaziamento do trato digestivo e a manutenção do peso da carcaça das codornas japonesas.(AU)