Effect of Partial and Total Replacement of Inorganic by Organic Microminerals Sources on the Quality of Broiler Carcasses

ABSTRACT Among the nutrients involved in the chicken diet, the microminerals deserve attention as they exert essential functions in the organism. These compounds can be provided in inorganic (traditional) and organic (chelate) forms. In organic form, the micromimerals can attend a new concept related to a better bio-availability. In this sense, the objective of this work was to evaluate the effect of the partial and total substitution of inorganic by organic sources of microminerals on the animal diet, assessing its concentration in the blood and liver after 21 and 40 days and also in the bones after 40 days. Moreover, the effect on the physical-chemical and sensory characteristics of the muscle after 15 days of storage at 4°C was also evaluated. The animals were divided into five treatments: 100% inorganic, 70% inorganic and 30% organic, 50% inorganic and 50% organic, 30% inorganic and 70% organic and 100% organic-chelate. It is shown that the use of organic sources of microminerals in the diet of poultry induced to an increase of its concentrations in the blood and liver, with no significant alterations in the compositions of bones, compared to the use of inorganic sources. Feed formulated using 50% of organic minerals and 50% of inorganic minerals led to similar results. The diet with organic minerals or mixture with inorganic sources results in a low lipid oxidation in the drumsticks stored at 4°C for 15 days, in comparison with those using only inorganic minerals. No sensory alterations were observed for all different treatments.

Elaboração e avaliação da qualidade de macarrão isento de glúten / Elaboration and quality evaluation of the gluten-free pasta

Com a intenção de minimizar a carência de produtos isentos de glúten e tendo em vista o crescente aumento de celíacos, a elaboração de produtos diferenciais a base de farinha de arroz e milho torna-se uma alternativa de consumo e comercialização. Assim, este trabalho teve como objetivo avaliar os efeitos da adição de farinha de arroz e milho, e emulsificante nas características de qualidade (teste de cozimento, textura instrumental - firmeza e aceitabilidade) e físico-químicas (proteínas, lipídios, carboidratos, minerais e fibra alimentar) de formulações de macarrão, mediante o emprego de metodologia de planejamento de experimentos, fixando a concentração de ovos in natura (12%, m/m) e água (20%, v/m). A formulação com 40g de farinha de milho, 60g de farinha de arroz e 0,4g de SSL por 100g de farinha mista foi a que apresentou melhor resistência ao cozimento, menores perdas de sólidos na água de cocção (2,12% m/m), textura (30,40g seg-1) e aceitabilidade superior a 85 %. Além disso, o uso de farinha de arroz, associado à farinha de milho, proporciona fonte de minerais (152mg de K, 1,55mg de Fe, 46mg de Mg, 20mg de Ca por 100g), proteínas (~7%), carboidratos (52%) e fibras (~1%), importante suprimento nutricional para celíacos, por estes apresentarem perdas significativas destes nutrientes, devido à diarreia e à absorção restrita, característica da doença.

In order to minimize the deficiency of products with gluten-free and the growing number of celiac the elaboration of differential products using rice and maize flour becomes an alternative of consuming and marketing. This study aimed to evaluate the effects of rice and maize flour, and emulsifier addition in the quality characteristics (cooking test, instrumental texture - firmness and acceptability) and physic-chemical (proteins, lipids, carbohydrates, minerals and dietary fiber) of pasta formulation, by the use of experimental design methodology, fixing the concentration of in nature eggs (12%, w/w) and water (20%, v/w). The formulation with 40g of maize flour, 60g of rice flour and 0.4g per 100g of SSL mixed flour showed the better cooking resistance, reduced loss of solids in the cooking water (2.12% m/m), texture (30.40g sec-1) and acceptability higher than 85%. Furthermore, the use of rice flour associated with maize flour provide a source of minerals (152mg of K, 1.55mg of Fe, 46mg of Mg, 20mg Ca per 100g), proteins (~ 7%), carbohydrates (52%), fibers (~1%) important nutritional supplement for celiac, because they present significant losses of these nutrients due to restricted absortion and diarrhea, characteristic of the disease.

Decontamination of Pig Carcasses Using Water Pressure and Lactic Acid

The objective of this work was to evaluate the effect of different water pressures and concentrations of lactic acid on microbial counts (mesophilic bacteria, enterobacteria and Salmonella) on pig carcasses without contamination and contaminated carcasses, before and after the last shower and before being cooled. The tests were carried out using 4, 3 and 2 bar water pressure, and 2, 1 and 0% lactic acid concentration. In general, both the pressure in the shower and lactic acid had a positive effect by reducing the microbial count. The interaction between the pressure and lactic acid caused the largest reduction in carcasses surface count for mesophiles. With regard to enterobacteria on contaminated carcasses, the most important variable was the lactic acid concentration and in uncontaminated carcasses, it was water pressure. The use of 8 bar pressure of the wash water without lactic acid caused a reduction in mesophilic bacteria and enterobacteria, for both the contaminated and uncontaminated carcasses, with results statistically equal to each other, and significantly lower than the initial counts. The water pressure at 8 bar reduced the percentage of carcasses with Salmonella in contaminated carcasses.

Experimental Design Applied to the Optimization and Partial Characterization of Pectin Liase from a Newly Isolated Penicillium brasilianum

Penicillium brasilianum was previously isolated from tea and identified by molecular biology technique. A Plackett-Burman design, followed by a complete second order design was used for the screening of most important factors and to maximize the pectin liase (PMGL) activity, respectively. The maximum PMGL activity by P. brasilianum achieved was 9.0 U/mL after 48 h of cultivation in a medium containing pectin (33.0 g/L), yeast extract (30.0 g/L) and potassium phosphate (2.0 g/L) at 30ºC, with a stirring rate of 180 rpm, initial pH 5.5 and 5x106 spores/mL inoculum size. The kinetic evaluation in terms of substrate consumption demonstrated that the maximum production of PMGL was at 72 h, and 40% of the total organic carbon, 25% of the nitrogen, 88% of the magnesium, 13% of the potassium and 66% of the iron were consumed. The pH remained almost stable during the whole period of production (5.33 to 4.9). The partial characterization of the crude PMGL enzyme extract showed optimal pH and temperature of 5.5 and 37°C, respectively.