Genetic effects on meat quality of crossbred lambs finished in confinement.

The objective of this study was to evaluate the subjective, chemical and sensorial meat characteristics of ½ Santa Inês (SI) x ½ No Defined Racial Standard (NDRS) and ½ Brazilian Somalis (BS) x ½ No Defined Racial Standard (NDRS) crossbred lambs, finished in confinement. Sixteen uncastrated male lambs with initial weight of 19.7 ± 2.03 kg and approximately 90 days of age. A randomized block design was used, with blocks represented by the initial weight of each genetic group, with eight animals per group. There was a higher degree and distribution of marbling, percentage of lipids and meat color for ½ BS x ½ NDRS lambs. The conjugated linoleic acid profile was higher for ½ SI x ½ NDRS lambs. Considering the meat quality of the evaluated genetic groups, Santa Inês crossbred lambs have a better nutritional value for meat, especially taking into account the production of foods that are beneficial to human health.

Influence of the addition of Lactobacillus acidophilus La-05, Bifidobacterium animalis subsp. lactis Bb-12 and inulin on the technological, physicochemical, microbiological and sensory features of creamy goat cheese.

The effects of the addition of Lactobacillus acidophilus LA-05, Bifidobacterium animalis subsp. lactis BB-12 and inulin on the quality characteristics of creamy goat cheese during refrigerated storage were evaluated. The manufactured cheeses included the addition of starter culture (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris - R-704) (CC); starter culture, L. acidophilus LA-05 and inulin (CLA); starter culture, B. lactis BB-12 and inulin (CBB); or starter culture, L. acidophilus LA-05, B. lactis BB-12 and inulin (CLB). In the synbiotic cheeses (CLA, CBB and CLB), the counts of L. acidophilus LA-05 and B. lactis BB-12 were greater than 6log CFU g-1, the amount of inulin was greater than 6 g per 100 g, and the firmness was reduced. The cheeses evaluated had high brightness values (L*), with a predominance of yellow (b*). CC had higher contents of proteins, lipids and minerals compared to the other cheeses. There was a decrease in the amount of short-chain fatty acids (SCFAs) and an increase of medium-chain (MCFAs) and long-chain fatty acids (LCFAs) in the synbiotic cheeses compared to CC. The amount of conjugated linoleic acid increased in CLA, CBB and CLB. The highest depth of proteolysis and the greatest changes in the release of free amino acids were found in CLB. The addition of inulin and probiotics, alone or in co-culture, did not affect the cheese acceptance. Inulin and probiotics can be used together for the production of creamy goat cheese without negatively affecting the general quality characteristics of the product, and to add value because of its synbiotic potential.

Enriquecimento de ovos: revisão / Egg enrichment: revision

Atualmente, a preocupação com a saúde tem levado muitos consumidores a procurarem produtos que estejam além das exigências de segurança alimentar. O mercado de ovos enriquecidos cresce mundialmente, devido à possibilidade de oferecer algum benefício para manter e/ou melhorar a saúde dos consumidores. Os ácidos graxos polinsaturados (PUFA) da série ômega-3 já estão bem documentados sobre sua importância em inibir o aparecimento de doenças cardiovasculares, e têm sido utilizados como alimento funcional. Os ovos enriquecidos com PUFA apresentam menor conteúdo de gorduras saturadas. Além disso, os ovos de consumo têm sido testados com o enriquecimento de vitaminas. No entanto, os estudos de enriquecimento de vitaminas da gema do ovo, em questão, tendem a se estabilizar após 12 semanas de idade das poedeiras, fortalecendo a hipótese de que o enriquecimento de ovos com vitaminas pode ser influenciado pelas concentrações dietéticas e constitui uma prática próxima da realidade nutritiva de consumidores que têm necessidades especificas.

Enriquecimento de ovos: revisão / Egg enrichment: revision

Atualmente, a preocupação com a saúde tem levado muitos consumidores a procurarem produtos que estejam além das exigências de segurança alimentar. O mercado de ovos enriquecidos cresce mundialmente, devido à possibilidade de oferecer algum benefício para manter e/ou melhorar a saúde dos consumidores. Os ácidos graxos polinsaturados (PUFA) da série ômega-3 já estão bem documentados sobre sua importância em inibir o aparecimento de doenças cardiovasculares, e têm sido utilizados como alimento funcional. Os ovos enriquecidos com PUFA apresentam menor conteúdo de gorduras saturadas. Além disso, os ovos de consumo têm sido testados com o enriquecimento de vitaminas. No entanto, os estudos de enriquecimento de vitaminas da gema do ovo, em questão, tendem a se estabilizar após 12 semanas de idade das poedeiras, fortalecendo a hipótese de que o enriquecimento de ovos com vitaminas pode ser influenciado pelas concentrações dietéticas e constitui uma prática próxima da realidade nutritiva de consumidores que têm necessidades especificas.

Nowadays, the concern with the health has been taking many consumers to seek it products that are besides alimentary safety's demands. The market of enriched eggs globally grows due to the possibility of offering some benefit to maintain and to improve the consumers' health. The fats acids polinsaturado (PUFA) of the series ômega-3 they are already well documented on histher importance in inhibiting the emergence of cardiovascular diseases and, it has been used as functional food. The eggs enriched with PUFA present smaller content of saturated fats. Besides, the consumption eggs have been tested with the enrichment of vitamins. However, the studies of enrichment of vitamin of the yolk of the egg, in subject, tend the if it stabilizes after 12 weeks of age of the hens, strengthening the hypothesis that the enrichment of eggs with vitamins can be influenced by the dietary concentrations and, it constitutes a dose practice of the consumers nutritious reality that you/ they have need specifies.