Production of Hydrolysate of Okara Protein Concentrate with High Antioxidant Capacity and Aglycone Isoflavone Content

Abstract This work aimed to evaluate the enzymatic hydrolysis of okara protein concentrate with respect to degree of hydrolysis (DH) in order to obtain a protein hydrolysate with high antioxidant capacity and aglycones isoflavone content. A central composite rotatable design was carried out to evaluate the influence of temperature (40 to 70°C), enzyme:substrate ratio (0.5 to 5.0%, g/100g protein) and pH (7.0 to 9.0) on DH. The optimal condition was 55°C, pH 9 and enzyme:substrate ratio of 5.0%, resulting a DH value of 35.5%. After protein hydrolysis at optimal condition, the antioxidant capacities of hydrolysate increased from 58.29 to 383.49 μM Trolox equivalent/g solids (ABTS method) and 2.41 to 15.32 μM Trolox equivalent/g solids (FRAP method) when compared with protein concentrate. The higher radical scavenging ability of hydrolysate was due to great amount of hydrophobic amino acids (34.92 g/100g protein). Moreover, the protein hydrolysate obtained under optimal condition had 3 times higher aglycone isoflavone content than non-hydrolyzed sample. These results showed that protein hydrolysis of okara could be an alternative approach to increase antioxidant activity and enrich aglycones isoflavone in this byproduct generated from soymilk industry.

Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat

Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the enhanced proteases activities during storage. Ultramicroscopically, the PSE meat samples revealed intracellularly a sarcomere super contraction and lacunas within the A and I bands while Z-lines appeared very dense and fragmented in comparison to normal samples. This observation was noticed already at 4h storage while extracellularly collagen fibrils decreased visually within the endomysium only after 24h of conditioning. These results influenced the quality as the PSE meat presented better functional properties at the first hours of conditioning before further proteins degradation by proteases. Thereafter, at the later ageing stage a further disintegration of the abnormal meat structure would affect the meat functional properties.

Roasting soybeans in a microwave for manufacturing chocolate dragées / Torração de soja em micro-ondas para desenvolvimento de drágeas de chocolate

ABSTRACT: This study aimed to evaluate the effect of different microwave-roasting timeson different sizes of soybean grains with black tegument to achieve the best crunchiness, flavor, and hardness. Black soybean dragées- containing a soybean core coated with layers of chocolate (dragée) - were manufactured, and their nutritional value, microbiological risk, acceptability, and consumer-purchase intentions were verified. Flavor and crunchiness of the roasted black soybeans wereonly affected by the roasting time in the microwave, whereas the hardness was only affected by grain size. The best core of the dragéewas obtainedusing grains ofsieve size 15 (large grains) roastedin the microwave for 11 min; this core presented higher frequencies for extremely crunchy notes (56%), toasted flavor (61%), and an instrumental hardness close to that of the existing commercial product (33.17 N). The manufactured dragées did not present resistant starch, anthocyanins, and microbiological risk, and they were sensorially accepted by the tasters (mean scores of 7.77 for texture and 8.36 for appearance on a scale of 1 to 9). Thus, roasted black soybean dragéeshave a high marketing potential from technological, nutritional, and sensorial points of view.

RESUMO: Este estudo objetivou avaliar o efeito do tempo de torra no micro-ondas para diferentes tamanhos de grãos de soja tipo alimento de tegumento preto, de forma a atingir a melhor crocância, sabor e dureza, e em seguida caracterizar o seu confeito, estruturado na forma de núcleo e camadas de cobertura de chocolate (drageados), em relação ao valor nutricional, risco microbiológico, aceitabilidade e intenção de compra pelos consumidores. O sabor e a crocância da soja preta torrada foram afetados somente pelo tempo de torra em micro-ondas, enquanto a dureza somente foi afetada pela dimensão dos grãos. O melhor núcleo (selecionado) foi obtido com os grãos de peneira 15 (grãos grandes), no tempo de 11 min de torra em micro-ondas, pois apresentou maior frequência para as notas de extremamente crocante (56%), sabor de torrado (61%), e uma dureza instrumental próxima ao produto comercial (33,17 N). As drágeas não apresentaram amido resistente, antocianinas e risco microbiológico, e foram sensorialmente aceitas pelos provadores (scores médios de 7,77 para textura e 8,36 para aparência, em uma escala de 1 a 9). Portanto, o drageado de soja preta torrada com chocolate é viável do ponto de vista tecnológico, nutricional e sensorial, com alto potencial de comercialização.

Turkey Meat. Seasonal Effect on Meat Quality and on Dead on Arrival Index in a Commercial Plant

ABSTRACT The objective of this study was to determine the incidence of Pale, Soft, Exudative (PSE) meat and to characterize the Dark, Fim, Dry (DFD) meat as well as the Dead on Arrival (DOA) index in a commercial turkey slaughterhouse in southern Brazil during the summer and winter seasons. The journeys (n=64) were over a distance of 36 ± 20 km and took approximately 95 ± 20 min. Color (L*) and pH distribution of turkey breast meat (n=5,352) were evaluated from different farms (n=64) during the 2015-2016 years. The pH, water-holding capacity, color (L*, a*, b*) were used to establish cutoff values for DFD meat (L* < 44.0 and pH > 5.90) and presented correlation among them. The L* value was the highest during the summer (P<0.01), indicating the highest incidence of PSE meat (28.35 %), and lowest during winter, observing the highest incidence of DFD meat (10.3 %). Finally, the obtained summer DOA index was 0.23 % higher in relation to winter.

Influence of Cooling on the Glycolysis Rate and Development of PSE (Pale, Soft, Exudative) Meat

The aim of this work was to evaluate pH values fall rate in chicken breast meat under commercial refrigeration processing conditions and the development of PSE (pale, soft, exudative) meat. Broiler breast samples from the Cobb breed, both genders, at 47 days of age (n = 100) were taken from refrigerated carcasses (RS) immersed in water and ice in a tank chilled at 0°C (±2). pH and temperature (T) values were recorded at several periods throughout refrigeration in comparison to samples left at room T as control (CS). The ultimate pH (pHu) value of 5.86 for RS carcasses were only reached at 11°C after 8.35 h post mortem (PM) while, for CS samples, pHu value was 5.94 at 22°C after 4.08 h PM. Thus, under commercial refrigeration conditions, the glycolysis rate was retarded by over 4.0 h PM and the breast meat color was affected. At 24.02 h PM, PSE meat incidence was 30% while for CS, meat remained dark and PSE meat was not detected. Results show retardation in the glycolysis rate and PSE meat development was promoted by the refrigeration treatment when compared with samples stored at processing room temperature.

Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones

The objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8 h incubation time (6 h with agitation and 2 h without agitation) at 37ºC. The highest immobilisation efficiency (%) of soybean β-glucosidase on chitosan beads obtained was 37.74 U/mL and 18.84 mg protein/4 chitosan beads at pH 7.5 and 20 h coupling time of enzyme-matrix (7 h with agitation and 13 h without agitation) at 4ºC. The immobilised enzyme incubated at 50ºC, pH 5.5 resulted in 24% increase in the aglycones content in commercial soy drink after 60 min.

Evaluation of a functional soy product with addition of soy fiber and fermented with probiotic kefir culture

The objective of this study was to evaluate the chemical, sensory properties and stability of a functional soy product with soy fiber and fermented with probiotic kefir culture. The product was characterized by the chemical composition, color and sensory analysis. The stability of the product was evaluated by pH, acidity, viscosity, firmness, syneresis measurements and cells counts. The functional soy product presented better chemical composition and difference in color compared to the fermented product without fiber. Sensory analysis showed that the functional soy product had good acceptance and had better firmness and reduced syneresis compared to fermented product without fiber. The lactic acid bacteria counts decreased slightly during 28 days at 4°C of the storage and the product showed good microbiological stability. The functional soy product due to high Lactococcus lactis counts could be considered as a probiotic for the entire storage period.

Broiler chicken PSE (Pale, Soft, Exudative) meat and water release during chicken carcass thawing and brazilian legislation

The objective of this work was to investigate the relationship between poultry PSE meat and water loss of frozen chicken carcass in two experiments. The first experiment was carried out in commercial abattoir. Poultry carcass were classified as PSE meat (n=59) (pH <5.8) and control samples (n=55) (pH >5.8). Water absorption and drip test were performed according to the Brazilian legislation methodologies. The second experiment was carried out with commercial whole five brands frozen carcasses purchased from the local supermarkets (n=30) and analyzed for pH, water holding capacity (WHC) and drip test. PSE poultry meats absorbed 3.59% of water during the processing similar to the control samples; however, released 0.38% more water during thawing of the carcasses. From these five brands evaluated, three presented drip values above 6.0%. The highest drip value was showed by the brand sample that had pH and WHC values characteristics of PSE meat. It could be postulated that PSE meat phenomenon promoted more water release during thawing leading to a misinterpretation in relation to the Brazilian legislation for water carcass liberation during thawing.

Commercial preslaughter blue light ambience for controlling broiler stress and meat qualities

The objective of this work was to study the effect of blue light diffuser on the broiler stress control by measuring the occurrence of PSE meat just before slaughtering. Birds were divided into the following two groups before slaughter at the point of being hung on shackles: broiler group under low intensity blue light ambience (475, 17-20 lx) and control group under white light (550-650nm, 321-332 lx). Birds' stressful conditions were measured by the occurrence of PSE meat. Breast fillets were classified as PSE meat based on pH (<5.8) and lightness (L*> 53.0). The fillet samples in the control group had the following characteristics: pHu=5.77, L* = 54.26 and b*= 6.27. The fillet samples from birds under blue light ambience had the following characteristics: pHu=5.81, L* = 52.86 and b* = 5.22 (p < 0.05). These results revealed that the treatment of blue light ambience just before slaughtering contributed to the alleviation of ante mortem stress of the birds, which was observed by a 14% decrease in the occurrence of PSE meat. Exposure to blue light just before slaughtering was shown to have potential to be used in modern slaughterhouses to offer a comfortable atmosphere, thereby maintaining breast meat quality.

Effects of storage time and temperature on the characteristics of vegetable-type soybean grain minimally processed

The objective of this study was to evaluate the effects of storage time and temperature on the characteristics of vegetable-type soybean grain (cultivar BRS 267) minimally processed and to define the best conditions for its storage. The evaluation was performed by measurement of vitamin C levels, weight loss and color parameters (L*, a*, and b*). The time of storage of vegetable-type soybean grains minimally processed and storage in Styrofoam trays and wrapped with PVC film, caused a decreased in vitamin C levels and color parameters and increased weight loss. This process was intensified with higher temperature at 25 °C than 5°C. To maintain appropriate levels of vitamin C, weight and color of vegetable-type soybean grains minimally processed and storage in trays wrapped in plastic wrap, recommended storage for 3 days at 5°C.

Evaluation of the shelf-life of vegetable-type soybean pods

The shelf-life of the vegetable-type soybean pods stored under different conditions was evaluated by chemical characteristics and color. The pods were harvested in the R6 stage and stored either at 30 or 7ºC for 9 d. After the storage period, the pods were blanched and threshed, and the immature green grains were used for the analysis. The protein content decreased after 6 d of storage at 7ºC. There was no difference in the lipid content after the storage at 30 and 7ºC for 9 d. The starch and sucrose contents decreased after the first day of storage at 30ºC. There was no difference in trypsin inhibitor activity until 6 d of storage at 30 and 7ºC. The green color of the pods that was an indication of the quality that was maintained when stored at 7ºC during 3 d. To preserve the quality of vegetable-type soybean, pods should be stored at 30ºC and consumed within 24 h or stored at 7ºC for up to 3 d of storage.

Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (Pale, Soft, Exudative) meat and DFD-like (Dark, Firm, Dry) meat

The objective of this work was to investigate the effect of road transportation conditions on the occurrence of broiler PSE-(Pale, Soft, Exudative) and DFD-like (Dark, Firm, Dry) meats in the Brazilian commercial slaughterhouse plant. Samples of Pectoralis major m from 47-day-old broilers of commercial lineage were analyzed. The results indicated that water-bathing birds just before journey over 3.0km promoted the occurrence of 46.0 percent of PSE and 4.0 percent of DFD-like meat, while birds under non-water bathing conditions presented 14.7 and 2.0 percent, respectively. For a distance of 68.0km, the occurrences of PSE-and DFD-like meat were 44.0 and 0.0 percent under water bathing conditions, and 52.0 and 0.0 percent without water bathing, respectively. Water bathing at the farm was a critical manoeuvre for increasing the unfavourable truck microenvironment for short journey, whereas conversely for longer journey it was less stressful influencing the broiler breast meat quality.

O objetivo deste trabalho foi investigar o efeito das condições do transporte na ocorrência das carnes PSE (Pale, Soft, Exudative) e a-DFD (Dark, Firm, Dry) de frangos nas condições brasileiras em uma planta de um frigorífico comercial. Foram analisadas amostras de peito de frango (Pectoralis major m.) da ave de 47 dias de linhagem comercial. Os resultados indicaram que o banho dos frangos imediatamente antes da viagem de 3,0km promoveu a ocorrência de 46,0 por cento de PSE e 4,0 por cento de a-DFD enquanto que frangos sem banho apresentaram 14,7 e 2,0 por cento, respectivamente. Para uma distância de 68,0km, a ocorrência de carnes PSE e a-DFD foram 44,0 e 0,0 por cento, respectivamente, de aves que sofreram banho e 52,0 e 0,0 por cento sem banho, respectivamente. O banho ainda na granja foi uma atividade crítica aumentando as condições desfavoráveis no microambiente do caminhão para curtas distâncias e contrariamente para distâncias longas foi menos estressante influenciando na qualidade do peito do frango.

Lowering of phytic acid content by enhancement of phytase and acid phosphatase activities during sunflower germination

The objective of this work was to investigate the germination of hybrid sunflowers BRS191 and C11 as a means of lowering phytic acid (PA) content by enhancing the activity of endogenous phytase and acid phosphatase. The concentration of PA in hybrid sunflower achenes varied from 2.16 to 2.83g/100g of sample (p < 0.05). The phytase and acid phosphatase activities of sunflowers BRS191 and C11 were the highest on the 4th and 5th days of germination, respectively, with the release of the phosphorus. These results indicated that hybrid sunflower PA reduced and enhance phytase activity at distinct germination periods, which could open up the possibility of applying these enzymes in the control of PA content in cereals, thus improving their nutritional value.

O objetivo deste trabalho foi investigar a germinação de girassóis híbridos BRS 191 e C11 com finalidade de reduzir o teor de AF e aumentar as atividades de phytases e fosfatases endógenas. A concentração do AF nos aquênios de girassóis híbridos variou de 2,16 a 2,83 g /100g de amostra (p< 0,005). As atividades de fitases e fosfatases de girassóis BRS191 e C11 foram elevadas no 4º e 5º dia de germinação, respectivamente, com liberação do fósforo necessário para o desenvolvimento da semente. Estes resultados indicam que o AF do girassol hibrido reduz e a atividade de phytase aumenta em períodos distintos da germinação, possibilitando assim a aplicação desta enzima no controle do teor de AF em cereais, melhorando o seu valor nutricional.

Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities

The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 percent more lipid oxidation in PSE in relation to normal meat and 41.0 percent more in relation to DFD-like meat (p<0.05). The fatty acid profile was also significantly different since the arachidonic acid (AA) fraction increased 38.6 and 70.5 percent in PSE meat comparing to normal and DFD-like meats, respectively. The ratio PUFA/SFA changed in these three types of meat: 0.736, 0.713 and 0.694 for PSE, normal and DFD-like meat respectively, reflecting the highest production of polyunsaturated fatty acids in the PSE meat samples. Results indicated that phospholipase A2 enzyme activities played a relevant role towards the development of PSE-meat syndrome in a cascade of biochemical reactions promoting the formation of free radicals from AA, which ultimately damaged the muscle membrane systems.

A influência da oxidação lipídica no surgimento das anormalidades das cores do filé do peito de frango (Pectoralis major) foi avaliado. A oxidação lipídica foi 27 por cento maior em carnes PSE em relação ao normal e 41,0 por cento em relação ao análogo DFD (p< 0.05). O perfil dos ácidos graxos foi também significantemente diferente desde que a fração do ácido araquidônico (AA) aumentou 38,6 por cento e 70,5 por cento em carnes PSE em comparação às carnes normais e análogas ao DFD, respectivamente. A razão PUFA/SFA se alterou nos três tipos de carne, 0,736, 0,713 e 0,694 para carnes PSE, normal e análogo ao DFD, respectivamente, refletindo a maior produção dos ácidos graxos polinsaturados em amostras PSE. Esses resultados corroboram os nossos anteriores, indicando que a atividade da enzima fosfolipase A2 tem um papel relevante no desenvolvimento da síndrome do PSE em uma cascata de reações bioquímicas promovendo a formação dos compostos radicais livres do AA que finalmente compromete os sistemas das membranas celulares do músculo.

Quantitative differential expression of alpha and beta ryanodine receptor genes in PSE (Pale, Soft, Exudative) meat from two chicken lines: broiler and layer

Total RNA isolated from Pectoralis major muscle from PSE (L*24h>53.0, pH<5.8) and non-PSE (44<"L*24h>"53) meats of two phenotypically distinct chicken lines, broiler and layer, was used to investigate the α-ryr and β-ryr gene expression by real-time RT-PCR approach. Mean relative quantification (RQ) values were lower (p<0.05) for β-ryr in PSE chickens from both lines when compared to non-PSE chickens, while there was no difference (p>0.05) in α-ryr gene expression regardless of line studied. The β-ryr RQ results suggested that in PSE samples an alteration might occur in the regular ratio (1:1) of α-RyR/β-RyR normally found in avian muscles. These results provided the first evidence of PSE meat occurrence as a result of the differential expression of ryanodine receptor genes which might lead to an increased in Ca2+ availability at the cell milieu.

As proteínas α-RyR e β-RyR apresentam papéis distintos no mecanismo de excitação-contração com diferenças em seus mecanismos de ativação e respostas a ligantes. O RNA total de filé de peito (Pectoralis major m) com PSE (L*24h>53,0; pH 5,8) e não-PSE (44<"L*24h>53) de duas linhagens distintas, de corte e de postura, foram utilizadas para estudar a expressão gênica dos genes α-ryr β-ryr por PCR-em-tempo-real. Os valores médios de expressão gênicas relativas (RQ) foram inferiores (p<0,05) para em frangos PSE das duas linhagens quando comparadas aos frangos não-PSE. Por outro lado, não houve diferenças (p>0,05) na expressão do , independentemente da linhagem estudada. Os resultados de RQ para β-ryr indicaram nas amostras PSE, uma alteração na proporção (1:1) de α-RyR/β-RyR comumente encontrada em músculos de aves. Estes resultados originam a primeira evidência da ocorrência de carnes PSE como resultado de uma disponibilidade acentuada de Ca2+ no citosol pela expressão diferenciada de proteínas receptoras de rianodina.

Development of a gas chamber for detecting broiler chicken halothane sensitivity and PSE (Pale, Soft, Exudative) meat formation

The objective of this work was to investigate the use of a halothane to screen broiler chickens prone to develop PSE (Pale, Soft, Exudative) meat through a special gas chamber connected to a veterinarian anaesthetic apparatus developed in our laboratory. Anaesthesia was induced with approx. 3.0 percent halothane at a flow rate of 6.0 Lm-1 in pure oxygen for 5 min. Commercial male broilers (n=342) aged 46 days old were evaluated and classified as either halothane sensitive (HAL+) or insensitive (HAL-), depending on the leg rigidity response. Approximately 27.5 percent (n=94) of broilers were HAL+ and 72.5 percent (n=248) were HAL-. This is a simple and rapid technique to evaluate broiler sensitivity to halothane and identify broilers prone to develop PSE meat. The occurrence of PSE meat in HAL insensitive broiler chicken samples suggests that other factors are related to PSE occurrence.

O objetivo deste trabalho foi investigar o uso do halotano para avaliar e identificar frangos propensos ao desenvolvimento de carnes PSE (Pálida, Flácida, Exsudativa) por meio de uma câmara desenvolvida em nossos laboratórios. Esta foi conectada a um equipamento de anestesia veterinária e a anestesia foi então induzida com aproximadamente 3,0 por cento de halotano a um fluxo de 6,0 L/min em puro oxigênio. A sensibilidade de três frangos foi avaliada simultaneamente. Os frangos de linhagem comercial (n=352) com 46 dias de idade foram expostos à 3,0 por cento de halotano por 5 min e classificados como halotano sensível (HAL +) e não-sensível (HAL -), baseado no enrijecimento dos seus membros inferiores. Aproximadamente 27,5 por cento (n=94) frangos foram HAL+ e 72,5 por cento (n=248) HAL-. Amostras do músculo Pectoralis major (n=75) foram coletadas após o abate dos animais para as medidas de pH e cor, determinadas nos filés mantidos a 4 C por 24 h postmortem. Frangos HAL+ apresentaram maior porcentagem de carnes PSE quando comparadas ao grupo HAL-. Este é um teste simples e rápido para a avaliação da sensibilidade das aves ao halotano e identificar frangos propensos ao desenvolvimento de carnes PSE embora amostras de HAL - também apresentaram carnes PSE sugerindo que outros fatores estão relacionados com a formação da anormalidade.

Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (Pale, Soft, Exudative) meat

The formation of a thermal microclimate within the vehicle during the transport of broilers from farm to slaughterhouse affects the birds' welfare and potentially promotes the development of PSE meat. Thus, the aim of this work was to evaluate the effects of routine commercial practices on the vehicle microclimate formed during transportation of broilers. Twenty-four hours postmortem Pectoralis major m. samples were classified as PSE meat by determining pH and color (L*, a* e b*). Results showed that broiler located at the rear of the truck and with longer journey presented higher amounts of PSE meat because birds were under harsh conditions of both temperature and relative humidity. The ventilation decreased gradually from the front to the rear of the truck, and the water bath at the farm was beneficial over a long distance by reducing the overall occurrence of PSE meat.

O microambiente térmico formado no caminhão de transporte de frangos da granja ao abatedouro pode ser a causa primária que compromete o bem estar das aves e a qualidade final da carne com o desenvolvimento de PSE (Pale, Soft, Exudative) em filés de peito de frango. O objetivo deste trabalho foi avaliar o efeito do microambiente formado durante o transporte por caminhão em uma linha comercial. Para classificação de filés de peito em PSE, o pH e a cor (L*, a* e b*) foram medidos nos filés de peito de frango 24 h postmortem. Os resultados mostraram que em jornadas longas, as aves transportadas nas regiões do meio e fundo do veículo apresentaram maior ocorrência de PSE devido às drámaticas condições de temperatura e umidade relativa no microambiente destas regiões. A ventilação diminuiu gradualmente da frente à trazeira do caminhão e a aplicação do banho de água sobre os frangos após o carregamento na granja foi benéfica em jornadas longas ao reduzir a ocorrência de carnes PSE.

The effect of management of transport and lairage conditions on broiler chicken breast meat quality and DOA (Death on Arrival)

The aim of this work was to evaluate the influence of time of broiler chicken transportation and lairage prior to slaughtering on the occurrence of PSE (Pale, Soft, Exudative) meat and Death On Arrival (DOA) under non-commercial conditions in the Brazilian summer. Male birds (n=250) from a commercial line were subjected to different periods of journey (30, 90, and 180 min) and lairage (0, 90, and 180 min) before slaughtering. The occurrence of PSE was higher in broilers subjected to shorter journeys and lairage periods, whereas DOA was more pronounced upon longer periods of transport and lairage. The DOA occurrence percentage was much higher in comparison to commercially available figures, confirming that broiler chickens are very sensitive to both transport and lairage maneuvers.

O objetivo desse trabalho foi avaliar a influência do tempo de transporte e período de descanso antes do abate dos frangos na ocorrência das carnes PSE (Pale, Soft, Exudative: Pálido, Amolecido e Exsudativo) e DOA (Dead On Arrival: Morte Na Chegada) nas condições não comerciais durante o verão brasileiro. Frangos machos (n=250) de uma linhagem comercial foram submetidos a diferentes periodos de jornada (30, 90 e 180 min) e descanso (0, 90 e 180 min) antes do abate. A ocorrência do PSE foi maior em frangos submetidos tanto em tempos para as viagens curtas como para o de descanso enquanto que DOA foi mais pronunciada em condições de jornadas longas e maior periodo de descanso. A porcentagem da ocorrência do DOA foi maior ao se comparar com os resultados obtidas por empresas comerciais confirmando que os frangos são sensiveis às condições das viagens e de descanso a que são submetidos.

Sensitivity to halothane and its relationship to the development of PSE (Pale, Soft, Exudative) meat in female lineage broilers

This work aimed to evaluate female lineage broilers for halothane sensitivity and for their susceptibility to the subsequent development of PSE meat. The halothane test was carried out in an anesthetic chamber with 3.0 percent halothane. The unconscious birds were examined for leg muscle rigidity. If one or both legs became extended and rigid, the birds were classified as halothane sensitive (HAL+), while unresponsive birds were classified as halothane negative (HAL-). The results showed that of 298 birds aged 42 days old, 95.6 percent were HAL- and 4.4 percent were HAL+. A sample of pectoralis major muscle was collected from HAL- (n=105) and HAL+ (n=13) birds. The pH and breast fillet color were determined at 4ºC, 24 hours post-mortem. Interestingly, only 2.5 percent of HAL+ birds displayed PSE meat characteristics compared to 12.7 percent of HAL- individuals. The halothane test demonstrated that female lineage broilers displayed very little sensitivity towards halothane, indicating that the development of PSE meat is related to other environmental factors.

O objetivo deste trabalho foi avaliar a sensibilidade de aves de uma linhagem fêmea ao halotano e sua relação com o desenvolvimento de carnes PSE. O teste do halotano foi conduzido com o auxílio de uma câmara anestésica com 3,0 por cento de halotano volatilizado. As aves inconscientes foram examinadas pelo enrijecimento dos seus membros inferiores. Quando ambos ou um dos membros permaneceram rígidos, os frangos foram classificados como sensíveis ao halotano (HAL+) e os frangos sem enrijecimento dos membros foram classificados como não-sensíveis (HAL-). Os resultados mostraram que de 298 frangos com 42 dias de idade, 95,6 por cento foram HAL-, e apenas 4,4 por cento HAL+. O peito foi coletado das aves HAL- (n=105) e HAL+ (n=13) em que o pH e Cor (L*,a*,b*) foram determinados a 4ºC, 24h postmortem. Interessantemente, apenas 2,5 por cento das aves HAL+ demonstraram carnes PSE, enquanto que as aves HAL- apresentaram 12,7 por cento de carnes PSE, em relação ao total de aves abatidas. O teste do halotano demonstrou que frangos da linhagem fêmea mostraram pouquíssima sensibilidade ao halotano, indicando que a ocorrência de carnes PSE está mais associada a fatores ambientais.

Efeito de NPK na produtividade e componentes químicos do girassol / Influence of NPK on yield and chemical components of sunflower

O objetivo do trabalho foi avaliar a influência da adubação NPK na produtividade e teores de óleo, proteínas e fitoquímicos no girassol e explorar o potencial do modelo matemático nas contribuições marginais dos efeitos da adubação. O ensaio de campo foi conduzido em um modelo fatorial incompleto 3, em dois blocos casualizados, com 15 parcelas por bloco, onde se empregou os níveis zero, 30 e 60 kg ha-1 de N, P e K. Observou-se aumento de produtividade de aquênios com doses estimadas de até 55 kg de N ha-1, 41 kg ha-1 de K2o e 46 kg ha-1 de P2O5. O teor de óleo nos aquênios aumentou com incremento de K2o e P2o5 e o teor de proteínas diminuiu com incremento de K2o. Não foram observadas influências da adubação sobre os teores de ácido clorogênio, esterois totais e fósforo total nos aquênios

The objective of this work was to evaluate the NPK influence on yield and oil, proteins and phytochemicalcontents in sunflower grain and to explore the potential of mathematical model of marginal contributionsof fertilization effects. The field experiment was conducted in 33 incomplete factorial model, in tworandomized blocks, with 15 parcels for block. The treatments were zero, 30 and 60 kg ha-1 of N, P and K.The achene yield increased with fertilizer doses until 55 kg of N ha-1, 41 kg ha-1of K2O and 46 kg ha-1ofP2O5. The achene oil content answered positively to increased K2O and P2O5. Proteins content decreasesas K2O rate increases. No influence of the fertilization was observed in concentrations of chlorogenicacid, total sterols and total phosphorus on achene