Efecto antioxidante de la miel de abeja sobre la carne de conejo almacenada en refrigeración / Antioxidant effect of bee honey on rabbit meat stored under refrigeration

Resumen La oxidación de lípidos deteriora los alimentos, por lo que se usan antioxidantes sintéticos para disminuirla, sin embargo, estos compuestos en exceso poseen efectos carcinogénicos. Algunas plantas como el orégano, así como la miel de abeja, contienen antioxidantes naturales que no dañan la salud. Hasta el momento no se han encontrado registros del uso de la miel de abeja para disminuir la oxidación lipídica en carne de conejos. El objetivo de este estudio fue evaluar el efecto de la miel de abeja como antioxidante en la carne cruda de lomo de conejo almacenada en refrigeración a 4 °C. Se evaluó la actividad antioxidante (AA) de tres tipos de miel: oscura, ámbar y clara, para mezclarla con la carne de conejo. Se seleccionó la miel oscura por su mayor efecto antioxidante. Se prepararon 64 muestras de 100 g de carne cruda, 32 se mezclaron con 2 g de miel oscura y las otras 32 se dejaron sin miel (control). Las muestras se almacenaron a 4°C y se evaluó la AA y la concentración de malondialdehído (MDA) a los 0 d, 3 d, 6 d y 9 d de almacenamiento. La AA disminuyó y la concentración de MDA aumentó (P < 0.05) con el tiempo de refrigeración (cambios que indican deterioro de la carne). A los 3 d y 6 d, las muestras de carne cruda con miel exhibieron mayor AA (P < 0.05), y a los 6 d, menores valores de MDA (P < 0.05) comparadas con las muestras control (indicando que no hubo deterioro de la carne). La miel oscura de abeja contiene altas concentraciones de antioxidantes naturales que protegen a la carne cruda molida de lomo de conejo contra el daño oxidativo que puede presentarse durante la refrigeración, por lo que se recomienda su uso para este fin.

Abstract Lipid oxidation deteriorates foods; therefore, synthetic antioxidants are used to decrease it. However, excess synthetic antioxidants have carcinogenic effects. Some plants such as oregano, as well as bee honey, contain natural antioxidants which are not harmful to health. No reports were found on the use of bee honey to decrease lipid oxidation in rabbit meat. The objective of this study was to assess the effect of bee honey as antioxidant on raw rabbit loin, refrigerated at 4 °C. The antioxidant activity (AA)of three types of honey was evaluated: dark, amber and clear, to be mixed with rabbit meat. Dark honey was selected for its higher antioxidant effect. 64 samples of 100 g of raw meat were prepared, 32 samples were mixed with 2 g dark honey and the other 32 were left without honey (control). The samples were stored at 4 °C and AA as well as malondialdehyde (MDA) concentrations were evaluated at 0 d, 3 d, 6 d and 9 d of storage. The AA decreased, and the MDA concentration increased (P < 0.05) with refrigeration time (changes that indicate meat spoilage). After 3 d and 6 d, the raw meat samples with honey showed higher AA (P < 0.05) and after 6 d, they showed lower MDA values (P < 0.05) compared to the control samples (these changes indicate no spoilage of meat). Dark bee honey contains high concentrations of natural antioxidants that protect ground raw rabbit loin against oxidative damage that can occur during refrigeration, therefore, its use is recommended for this purpose.

Reduction in Omega-6 to Omega 3 ratio and improvement in blood lipid profiles in flaxseed fed Hanwoo steer and human

Aim: To determine the effect of feeding flaxseed on Omega-6 to Omega-3 ratio (n-6/n-3) in Korean native steers (Hanwoo) and effect of flaxseed-fed beef consumption on reducing blood lipid profile and glucose in normal human. Methodology: A total of 60 Hanwoo steers (750 kg b.wt.) were assigned three treatments (20 per treatment). Each treatment group was divided into C (control, feeding basal diets without flaxseed for 40 days before slaughter), FS5 (feeding 5% flaxseed for 60 days before slaughter), and FS7.4 (feeding 7.4% flaxseed for 40 days before slaughter). Fatty acid composition from Hanwoow jugular vein and beef loin were analyzed. Clinical trials were carried out to investigate the effect of consumption of flaxseed-fed beef loin on blood lipid profile and glucose in twenty human subjects. Results: n-6/n-3 ratio in the blood and beef loin of Hanwoo steers were lowered to 2.26-2.27 and 3.67-3.71 in the FS group, respectively, compared with the other groups. Oleic acid level in the blood and beef loin of Hanwoo steers increased to 40.12-42.01 and 52.27-52.79%, respectively, compared with other groups. Blood triacylglycerol, total cholesterol, and low-density lipoprotein-cholesterol levels in normal human fed with FS beef loin reduced by 25.35, 5.22, and 17.59%, compared to those before intake of beef loin. Blood high density lipoprotein-cholesterol (HDL-C) level in normal human fed with FS beef loin was increased by 6.07%. In human subjects fed with FS and C beef loin, blood glucose level was decreased by 6.42 and 11.82%, respectively. Interpretation: The results demonstrated that feeding 5 and 7.4% flaxseed to Hanwoo steers for 40 to 60 days before slaughter could lower n-6 to n-3 ratio and inhance oleic acid in the blood and beef loin. Further, consumption of flaxseed-fed beef loin by human subjects could improve blood lipid profile.

Correção de medida ultrassonográfica de carcaça em coelhos usando modelo linear misto com covariáveis / Correction ultrasonographic measurement of carcass in rabbits using mixed linear Model with covariates

Objetivou-se avaliar a correção da medida ultrassonográfica da área do músculo Longissimus dorsi, em coelhos da raça Nova Zelândia, pela análise de covariância usando modelos mistos. Foram realizadas análises em delineamento em blocos completos ao acaso, com cinco tratamentos (operadores) e seis blocos (animais), considerando na análise: a inexistência de covariáveis; a covariável comprimento de olho de lombo; a covariável profundidade de olho de lombo; e as duas covariáveis juntas. Como os animais são uma amostra aleatória, o efeito de bloco foi considerado como aleatório. Consideraram-se as covariáveis como medidas com efeito fixo sem erro, independentemente do tratamento e do comportamento linear. As estatísticas de critério de decisão CV%, R ² e R ¯ ² evidenciaram relação direta entre si e podem ser consideradas para avaliar a precisão experimental em ensaios com avaliação de carcaças. Os valores das estatísticas AIC, BIC e AICC apresentam coerência com a interpretação dos critérios de decisão e indicam que o modelo com duas covariáveis proporciona resultados acurados. A inclusão das covariáveis complementa o controle de local com melhoria na precisão do experimento. A utilização das medidas ultrassonográficas de profundidade e comprimento corrige a média da área do músculo Longissimus dorsi avaliado por diferentes operadores.(AU)

The objective of this study was to evaluate the correction ultrasonographic measurement of area the Longissimus dorsi muscle in New Zealand rabbits by covariance analysis using mixed linear models. The analyzes were performed in randomized block design with 5 treatments (operators) and 6 blocks (animals), considering in the analysis: absence of covariates; rib eye length as covariate; rib eye depth as covariate; the two covariates together. As the animals are a random sample, the block effect was considered to be random. The covariates were considered as measures of fixed effect without error, independent of treatment and linear comportment. The decision criterion statistics CV%, R², and R ¯ ²showed a direct relationship between them and can be taken into consideration to evaluate the experimental accuracy in tests with carcass evaluation. The AIC, BIC, and AICC statistics are consistent with the interpretation of the decision criteria and indicate that the two covariates in model provides accurate results. The inclusion of covariates complements the local control to improve the accuracy of the experiment. The use of ultrasound measurements of depth and length corrects the mean area of the Longissimus dorsi muscle evaluated by different operators.(AU)

Physicochemical characterization and lipid profile of meat from crossbred / Caracterização físico-química e perfil lipídico da carne de novilhos mestiços recebendo diferentes suplementações

ABSTRACT: The aim of this study was to evaluate the carcass characteristics and the physicochemical parameters, centesimal composition, and fatty acid profile of the longissimus lumborum muscle of crossbred steers on a Brachiaria (Syn. Uruchloa) brizantha cv. Marandu pasture during the growing and finishing phases. Twenty-two uncastrated steers ½ Holstein/Zebu, with an average initial weight of 210 kg ± 8.2 kg and eight months of age, were distributed in a completely randomized design, in which the experimental period was fractionated in to three seasons associated with two nutritional plans (NP1 and NP2) and 11 animals by treatment: NP1- mineral mixture ad libitum in rainy seasons + nitrogen/energy supplement at 1 g.kg-1 body weight (BW) in the dry season; and NP2 - nitrogen/energy supplement at 2 g.kg-1 BW in rainy season 1 and in the dry season + nitrogen/energy supplement at 1 g.kg-1 BW in rainy season 2, provided daily at 1000 h. Of the carcass measurements, differences were only observed (p>0.05) between the nutritional plans for loin-eye area corrected for 100 kg of hot carcass weight. Among the physicochemical parameters, only shear force was influenced (p>0.05) by the treatments, with higher values obtained in Nutritional Plan 1. The centesimal composition and fatty acid profile were not influenced (P<0.05) by supplementation. Nutritional plans used in the growing and finishing phases involving low levels of protein-energy supplementation do not lead to changes significant in carcass characteristics and meat. Nutritional Plan 1 is the most appropriate because it presents a lower cost.

RESUMO: Objetivou-se avaliar as características da carcaça, parâmetros físico-químicos, composição centesimal e perfil de ácidos graxos do músculo Longissimus lomborum de novilhos mestiços em pastagem de Brachiaria (Syn. Uruchloa) brizantha cv. Marandu, durante as fases de recria e terminação. Foram utilizados 22 novilhos (½ Holandês e ½ Zebu) não castrados, com peso inicial médio 210 kg ± 8,2 kg e oito meses de idade, distribuídos em delineamento inteiramente casualisado, com período experimental dividido em três estações, associada com 2 planos nutricionais (PN1 e PN2) e 11 animais por tratamento: PN1 (mistura mineral ad libitum nas estações chuvosas (EC) e suplemento nitrogenado/energético na quantidade de 1 g.kg-1 do peso corporal (PC) na estação seca) e PN2 (suplemento nitrogenado/energético de 2 g.kg-1 PC nas EC 1 e na seca, e suplemento nitrogenado/energético na quantidade de 1 g.kg-1 PC na EC 2) fornecidos diariamente às 10:00h. Para as características de carcaça foi observado diferença (p>0,05) entre os planos nutricionais, apenas para área de olho de lombo corrigida para 100 kg de peso de carcaça quente. Para os parâmetros físico-químicos apenas a força de cisalhamento foi influenciada pelos tratamentos (P>0,05) e foi maior para o plano nutricional 1. A composição centesimal e o perfil de ácidos graxos, não foram influenciados (p<0,05) pela suplementação. Planos nutricionais de recria e terminação com baixos níveis de suplementação proteico-energética não promove alterações significativas nas características da carcaça e da carne. O plano nutricional 1 é o mais indicado porque apresenta menor custo.

Efecto bioconservante del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo (Longisimus dorsi)* / Bioconservant effect of the supernatant of Lactobacillus plantarum and Lactobacillus lactis on pork loin (Longisimus dorsi) / Efeito bioconservante do sobrenadante de Latobacillus plantarum e Latobacillus lactis em lombo de porco (Longisimus dorsi)

Resumen La bioconservación incrementa la vida útil de los alimentos y mejora su calidad. Se determinó el efecto del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo. Se utilizó el sobrenadante (500 µl) en 50 g de lomo, y como testigos, ácido láctico (2 %) y suero fisiológico (sin aditivo). Se evaluó cada tratamiento a 4 y 20 °C por 15 días. Durante los días 0, 7 y 15, se realizaron mediciones microbiológicas, físicoquímicas y sensoriales; las dos primeras se evaluaron con un diseño de bloques con factorial 4 x 2. El bloque fueron los días de medición, y los factores, aditivo y temperatura. La evaluación sensorial se hizo por análisis de varianza. No hubo interacción entre factores (p > 0,05). Los coliformes totales, Clostridium sulfito reductor y pH no mostraron diferencia en el factor aditivo (p > 0,05), pero coliformes fecales, acidez y capacidad de retención de agua (CRA), sí (p < 0,05). La refrigeración (4 °C) mostró mejores resultados. Se concluye que el sobrenadante de L. plantarum conserva el lomo de cerdo; además, mantiene las características organolépticas y evita el crecimiento microbiano. L. lactis mostró resultados similares al ácido láctico y por encima del tratamiento sin aditivo, aunque los valores de esta cepa fueron inferiores a los encontrados en L. plantarum.

Abstract Bioconservation extends the useful life of food and improves its quality. This paper aimed to determine the effect of the supernatant of Lactobacillus plantarum and Lactobacillus lactis on pork loin. The supernatant (500 µl) was used in 50 g of loin, and as controls, lactic acid (2%) and physiological saline (without additive). Each treatment was evaluated at 4 and 20 °C for 15 days. On days 0, 7 and 15, microbiological, physicalchemical and sensorial measurements were performed; the first two were evaluated with a 4x2 factorial block design. The block consisted of measurement days, and the factors were additive and temperature. Sensory evaluation was done by analysis of variance. There was no interaction between factors (p > 0.05). Total coliforms, sulfite-reducing clostridium, and pH showed no difference in the additive factor (p > 0.05), but fecal coliforms, acidity and water retention capacity did (p < 0.05). Refrigeration (4 °C) had better results. It is concluded that the supernatant of L. plantarum preserves pork loin; in addition, it maintains organoleptic characteristics and avoids microbial growth. L. lactis showed similar results to lactic acid and was better than the treatment without additive, although the values of this strain were inferior to those found in L. plantarum.

Resumo A bioconservação aumenta a vida útil dos alimentos e melhora a sua qualidade. Determinou-se o efeito do sobrenadante de Latobacillus plantarum e Latobacillus lactis em lombo de porco. Utilizou-se o sobrenadante (500 µl) em 50 g de lombo, ácido láctico (2 %) e soro fisiológico (sem aditivo). Avaliou-se cada tratamento a 4 e 20 °C por 15 dias. Durante os dias 0, 7 e 15, se realizaram medições microbiológicas, físico-químicas e sensoriais; as duas primeiras se avaliaram com um desenho de blocos com fatorial 4 x 2. O bloco foram os dias de medição, e os fatores, aditivo e temperatura. A avaliação sensorial foi realizada por análise de variação. Não houve interação entre fatores (p > 0,05). Coliformes totais, clostridium sulfito redutor e pH não mostraram diferencia no fator aditivo (p > 0,05), pero coliformes fecais, acidez e capacidade de retenção de água sim (p < 0,05). A refrigeração (4 °C) mostrou melhores resultados. Conclui-se que o sobrenadante de L. plantarum conserva o lombo de porco; além do mais, mantém as características organolépticas e evita o crescimento microbiano. L. lactis mostrou resultados similares ao ácido láctico e por cima do tratamento sem aditivo, mesmo que os valores desta cepa tenham sido inferiores aos encontrados em L. plantarum.

Loin Pain Haematuria Syndrome - A Narrative Review of Pain Management Strategies

Loin pain haematuria syndrome (LPHS) is an uncommon clinical entity that has divided renal physicians, pain practitioners, and even psychiatrists since its initial description. A relative paucity of data exists regarding the condition, with best practice guidelines lacking amid the existing threads of anecdotal experiences and variable follow-up observations. The aim of this article was to review the cumulative published experience of pain relief strategies for LPHS.

Parámetros y valores genéticos para características de composición corporal, área de ojo del lomo y grasa dorsal medidos mediante ultrasonido en la raza Brahman / Genetic parameters and values for body composition traits, rib eye area and back fat measured by ultrasound in Brahman cattle

El ganado Brahman en Colombia es el de mayor participación como raza pura paraproducción de carne, y tiene gran influencia en el ganado comercial. Hasta el momento, Asocebu ha realizado evaluaciones genéticas para características de crecimiento,pero aún no se han realizado para características de la canal. El objetivo de este trabajo fue determinar parámetros genéticos (heredabilidades y correlaciones), y valores genéticos(DEP) para área de ojo del lomo (AOL), grasa dorsal (GD), profundidad del músculo glúteo medio (PMGM) y grasa del anca (GA). Fueron medidos por medio de ultrasonido un total de 934 animales puros, hijos de 164 toros que se encontraban en un rango de edad de 15 a 18 meses. Para los análisis se crearon grupos contemporáneos teniendo en cuenta la época, el sexo y el manejo alimenticio. Se realizó un análisis univariado usando un modelo reproductor, teniendo en cuenta el grupo contemporáneo (animales del mismo sexo, de la misma época y en el mismo manejo alimenticio), la edad fue tomada como covariable y la finca fue incluida en el modelo. Las heredabilidades fueron 0,37 ± 0,11; 0,29 ± 0,10; 0,26 ± 0,10 y 0,11 ± 0,09 para AOL, GD,PMGM y GA respectivamente. Las DEP para AOL variaron de -2,84 a 3,43; para GD de -0,372 a 0,235; para PMGM de -0,187 a 0,235, y para GD de -0,176 a 0,298. Las correlaciones genéticas fueron positivas y altas indicando que la selección por musculatura no afecta el grado de acabado. Este trabajo mostró que en ganado Brahman puro existe variación genética para las características medidas por ultrasonido relacionadas con la canal, lo cual permitirá tenerlas en cuenta en el programa de mejoramiento genético de la raza Brahman en Colombia.

The Brahman cattle in Colombia is the beef cattle of greater participation as a purebreed and has greater influence over the commercial cattle. Until now Asocebu has done Genetic Evaluations for growth traits, but has not done yet for carcass traits. The objective of this work was to determinate genetic parameters (Heritabilities and correlations)and genetic values (DEP’S) to rib eye area (REA), back fat (BF), gluteus medius muscledepth of gluteus medius muscle (GMMD) and rump fat (RF). Measurements of 934progenies that were between 15 to 18 months of age of 164 Brahman sires were takenby ultrasound. To perform the analysis was create contemporary groups taking into account (animals of the same sex, same season and same feed managemen). Univariate analysis was performed using a Sire Model taking into account contemporary group(animals of the same sex, same season and same feed management), age as a covariableand the farm effect was included in the model. The estimates of heritabilities were 0.37±0.11, 0.29 ±0.10, 0.26 ±0.10 y 0.11 ±0.09 to REA, BF,GMMD and RF respectively. The EPD’S to REA oscillated of -2.84 to 3.43 cm2, for BF of -0.372 to 0.235 mm, for GMMD of -0.187 a 0.235 cm and RF of -0.176 a 0.298 mm. The genetic correlations were positives and highs indicating that the genetic selection by musculature does notaffect the fat endpoint. This work showed that in Pure Brahman cattle exist genetic variation for the carcass characteristics measures by ultrasound and this will allow include them into Genetic Improvement Program from Asocebú Colombia.