Mesquite pod meal as an additive increases milk total solids, lactose, fat and protein content in dairy cows.

The objective was to evaluate the intake, digestibility, milk yield and composition of cows fed mesquite pod meal (MPM). Five crossbred dairy cows, with an average body weight of 450 ± 5 kg and producing 10 ± 1 kg of milk/day were distributed in a 5 × 5 Latin square arrangement with five periods of 20 days each, comprised of 15 days for adaptation to the experimental diets (T1 = 0%, T2 = 1.5%, T3 = 3.0%, T4 = 4.5% and T5 = 6.0% MPM) and 5 days for data collection. Variables were assessed by analysis of variance and regression at P < 0.01 and P < 0.05 of significance, using the Student's test. Animals were kept on pastures and the concentrates were provided at 6 kg/animal divided in two meals per day. The inclusion of 3.0% mesquite pod meal did not affect the intake, digestibility of nutrients and milk yield, but it changed milk composition. The dietary inclusion of 3.0% mesquite pod meal as a palatability enhancer increases the percentage of milk solids, lactose, fat and protein. Therefore, mesquite pod meal can be included in diets for dairy cows to improve the nutritive value of milk.

Daily ingestion of tetracycline residue present in pasteurized milk: a public health problem.

The objective of this study was to evaluate (qualitatively and quantitatively) the occurrence of antibiotic residue in pasteurized milk in Brazil. Pasteurized milk samples (n = 252) were collected monthly from Nov. 2010-Oct. 2011 from 21 commercial establishments (brands). A screening test (Delvotest® SP-NT) was applied to those samples. In positive (n = 19) and/or suspect samples (n = 24), we quantified oxytetracycline (OTC) and tetracycline (TC) by high-performance liquid chromatography with diode array detector (HPLC-DAD). OTCs were detected in all positive samples and TCs in six. In the 24suspected samples, OTCs were detected in 23 and TCs were not found in 8. Of the milk brands evaluated (n = 21), the presence of antibiotic residue was not detected in 4; in the other brands, both positive and suspect samples were verified. Results indicate the presence of antibiotic residue above legal limits. According to actual milk consumption in Brazil (441 mL/kg BW/day), in only 9 of the 17 brands of milk with antibiotic residue, the estimated daily intake was at or less than the maximum recommended by the European Union. The screening test used was effective to identify the presence of antibiotic residue (OTC and TC), confirmed by HPLC-DAD. The OTC is the predominant antimicrobial used by dairy farmers. Ingestion of contaminated milk by OTC and TC can increase the resistance of microorganisms to antibiotics.

A psicanálise, a filosofia e a Universidade / Psychoanalysis, philosophy and the University

O uso que se faz, hoje, do vocabulário conceitual da psicanálise, pode ser constatado nos discursos provindos das mais diversas áreas do conhecimento. A psicanálise tem sido disseminada, no meio universitário, de uma forma bastante intensa, pelas vias abertas por diversos cursos (e discursos), nas suas graduações e pós-graduações. No Brasil, faz muito tempo que se publica sobre Filosofia da Psicanálise. Como consequência, temos, hoje, muitos estudos originais, desenvolvidos de forma extremamente rigorosa, que nos propiciam interessantes chaves interpretativas. Discorremos, portanto, acerca da importante contribuição da Filosofia da Psicanálise – ao longo dos seus mais de 30 anos de estudos e pesquisas nas universidades brasileiras –, apresentando o seu lugar e a sua importância, no que diz respeito à inserção da psicanálise no meio acadêmico.(AU)

The current use of psychoanalysis’ conceptual vocabulary can be originated from discourses of many diverse areas of knowledge. Psychoanalysis has been disseminated inside the university in a very intense way, through open channels in many courses (and discourses), in the undergraduate and graduate education. In Brazil, issues related to the Philosophy of Psychoanalysis have been published for a long time. Consequently, today we find many original studies developed in a rigorous manner, providing interesting interpretative keys. We will talk about the important contribution of the Philosophy of Psychoanalysis throughout more than 30 years of study and research in the Brazilian Universities, placing it regarding the insertion of psychoanalysis within the academia.(AU)

Posição de Lacan acerca do capítulo IV do livro sobre o chiste, de Freud / Lacan’s position on chapter IV of the book on the Witz, by Freud

Lacan vai dizer, sem muito argumentar, que Freud chegara mesmo a repudiar o termo "nonsense", termo este que nos é apresentado pelo próprio Freud como o que mais amplamente caracteriza o chiste, em especial, o Gedankenwitz. Verificaremos de que maneira Lacan vai lidar com essa questão. O que ficará de fora, na abordagem lacaniana, de acordo com nossas suspeitas, é a função do prazer tal como Freud a sustenta, a saber, do ponto de vista "econômico". Lacan, por sua vez, não deixa de ressaltar a importância da questão do prazer no chiste, prazer este tido por ele como autêntico, ou seja, o prazer próprio do uso do significante. Em outras palavras, Lacan faz do chiste um significante. O que se pretende esclarecer, com efeito, é a diferença de perspectivas em relação à função do prazer no chiste.

Lacan will say, without much argument, that Freud had even repudiate the nonsense word, a term that has been presented by Freud as the most widely characterized the Witz, especially Gedankenwitz. We will check how Lacan will deal with this issue. What will be left out in the Lacanian approach, according to our suspicions, it is the function of pleasure as Freud maintains, namely in terms of "economic". Lacan, in turn, does not fail to emphasize the importance of the issue of pleasure in the Witz, he had this pleasure to be authentic, the pleasure of using their own significant. In other words, Lacan makes a Witz one significant. What is intended to clarify, in fact, is the difference in perspectives on the role of pleasure in the Witz.

Crown dimensions and proximal enamel thickness of mandibular second bicuspids.

To achieve proper recontouring of anterior and posterior teeth, to obtain optimal morphology during enamel stripping, it is important to be aware of dental anatomy. This study aimed at evaluating crown dimensions and proximal enamel thickness in a sample of 40 extracted sound, human, mandibular, second bicuspids (20 right and 20 left). Mesiodistal, cervico-occlusal and buccolingual crown dimensions were measured using a digital caliper, accurate to 0.01 mm. Teeth were embedded in acrylic resin and cut along their long axes through the proximal surfaces to obtain 0.7 mm-thick central sections. Enamel thickness on the cut sections was measured using a perfilometer. Comparative analyses were carried out using the Student's-t test (α= 5%). The mean mesiodistal crown widths for right and left teeth were 7.79 mm (± 0.47) and 7.70 mm (± 0.51), respectively. Mean cervico-occlusal heights ranged from 8.31 mm (± 0.75) on the right to 8.38 mm (± 0.85) on the left teeth. The mean values for the buccolingual dimension were 8.67 mm (± 0.70) on the right and 8.65 mm (± 0.54) on the left teeth. The mean enamel thickness on the mesial surfaces ranged from 1.35 mm (± 0.22) to 1.40 mm (± 0.17), on the left and right sides, respectively. On the distal surfaces, the corresponding values were 1.44 mm (± 0.21) and 1.46 mm (± 0.12). No significant differences were found between measurements for right and left teeth. However, enamel thickness was significantly greater on the distal surfaces, compared with the mesial surfaces.

Crown dimensions and proximal enamel thickness of mandibular second bicuspids

To achieve proper recontouring of anterior and posterior teeth, to obtain optimal morphology during enamel stripping, it is important to be aware of dental anatomy. This study aimed at evaluating crown dimensions and proximal enamel thickness in a sample of 40 extracted sound, human, mandibular, second bicuspids (20 right and 20 left). Mesiodistal, cervico-occlusal and buccolingual crown dimensions were measured using a digital caliper, accurate to 0.01 mm. Teeth were embedded in acrylic resin and cut along their long axes through the proximal surfaces to obtain 0.7 mm-thick central sections. Enamel thickness on the cut sections was measured using a perfilometer. Comparative analyses were carried out using the Student's-t test (α= 5 percent). The mean mesiodistal crown widths for right and left teeth were 7.79 mm (± 0.47) and 7.70 mm (± 0.51), respectively. Mean cervico-occlusal heights ranged from 8.31 mm (± 0.75) on the right to 8.38 mm (± 0.85) on the left teeth. The mean values for the buccolingual dimension were 8.67 mm (± 0.70) on the right and 8.65 mm (± 0.54) on the left teeth. The mean enamel thickness on the mesial surfaces ranged from 1.35 mm (± 0.22) to 1.40 mm (± 0.17), on the left and right sides, respectively. On the distal surfaces, the corresponding values were 1.44 mm (± 0.21) and 1.46 mm (± 0.12). No significant differences were found between measurements for right and left teeth. However, enamel thickness was significantly greater on the distal surfaces, compared with the mesial surfaces.

Índices de qualidade nutricional da fração lipídica do leite de búfalas da raça Murrah produzido em diferentes fases de lactação / Nutritional quality indexes of lipid fraction of milk of Murrah buffalo, produced at different stages of lactation

As características do leite de búfalas da raça Murrah foram investigadas, utilizando-se como parâmetros a composição, com ênfase no perfil de ácidos graxos. As análises de composição foram realizadas por meio de equipamento Bentley 2000®, o perfil de ácidos graxos por cromatografia gasosa e a qualidade da fração lipídica foi avaliada, utilizando-se os índices nutricionais, através do perfil de ácidos graxos. A composição do leite de búfala sofreu influência da fase de lactação, com aumento de teor de gordura e redução da lactos e no terço final da lactação. No total de ácidos graxos presentes no leite de búfala, as maiores concentrações de ácidos saturados foram encontrados no início da lactação. No final da lactação houve aumento da concentração de ácidos monoinsaturados. Considerando-se o perfil lipídico, a melhor qualidade nutricional foi observada na fase final de lactação.

The buffalo milk quality was evaluated based on the milk composition parameter, giving the emphasis to theprofile of fatty acids at the early and the late lactation phases. The composition analysis was carried out bythe equipment Bentley 2000®. The fatty acids profile was analyzed by means of gaseous chromatography. Thequality of the lipid fraction was evaluated based on the data of fatty acids composition, using nutritional index.The milk composition was affected by lactation phase, considering the fat increase, and lactose reductionat third part of late lactation. In the total of fatty acid contents in milk, the highest rates of saturated acidconcentrations were found in the early lactation. The increased monounsaturated acid concentration wasobserved in the late lactation phase. Taking into account the lipid profile, the best nutritional quality wasobserved at the final phase of lactation.

Desenvolvimento de bebida láctea sabor morango utilizando diferentes níveis de iogurte e soro lácteo obtidos com leite de búfala / Development of strawberry-flavored milk drink using different yoghurt levels and whey obtained from buffalo's milk

Este trabalho foi realizado com o objetivo de avaliar as características físico-químicas, sensoriais e microbiológicas de bebidas lácteas elaboradas com leite de búfala e diferentes níveis de iogurte e soro lácteo. Foram desenvolvidas cinco formulações à base de leite de búfala, soro de queijo tipo frescal e iogurte. Os tratamentos foram: T1=10 por cento leite, 10 por cento soro e 80 por cento iogurte; T2=10 por cento leite, 20 por cento soro e 70 por cento iogurte; T3=10 por cento leite, 30 por cento soro e 60 por cento iogurte; T4=10 por cento leite, 40 por cento soro e 50 por cento iogurte; e T5=10 por cento leite, 50 por cento soro e 40 por cento iogurte. Para o leite e soro, foram determinadas acidez titulável (°D), densidade a 15°C, gordura, EST e ESD. As bebidas lácteas foram avaliadas quanto aos parâmetros: pH, acidez titulável, gordura, proteína, viscosidade, cor (CIEL*a*b*), teste de aceitação sensorial com escala hedônica de cinco pontos, ordenação da preferência, enumeração de coliformes a 35 e 45°C e contagem de microrganismos mesófilos aeróbios. Os resultados obtidos, submetidos ao teste de ANOVA e teste de médias com nível de significância a 5 por cento, revelaram que os níveis de soro influenciaram os valores de pH, acidez, gordura, proteína, viscosidade e L* das bebidas lácteas, enquanto as coordenadas de cromaticidade a* e b* não sofreram influência. As formulações com 10 e 20 por cento de soro foram as mais aceitas no teste de aceitação sensorial, bem como na preferência pelos julgadores.

This research was carried out to evaluate the physical-chemical, microbiological and sensorial characteristics of dairy beverages elaborated with buffalo milk and different levels of yoghurt and whey. Five formulations were developed based on buffalo's milk, cheese whey and yogurt. The treatments were: T1=10 percent milk, 10 percent whey and 80 percent yoghurt; T2=10 percent milk, 20 percent whey and 70 percent yoghurt; T3=10 percent milk, 30 percent whey and 60 percent yoghurt; T4=10 percent milk, 40 percent whey and 50 percent yoghurt; T5=10 percent milk, 50 percent whey and 40 percent yoghurt. It was determined the acidity (°D), density at 15°C, fat, total solids (TS) and non-fat solids (SNF). The dairy beverage was evaluated on: pH, titratable acidity, percentages of fat and protein, viscosity, color (CIEL*a*b*), sensorial acceptance test with hedonic scale of five points and preference ordination, coliforms enumeration s at 35°C and 45°C, count of mesophilic aerobic microorganisms. The obtained results, submitted to ANOVA and Tukey Test with significance level of 5 percent revealed that the whey rates of the dairy beverage influenced pH, acidity, fat, protein, viscosity, L*, and water activity, while the chromaticity coordinates a* and b* did not suffer influence. The formularizations with 10 percent and 20 percent whey were the most accepted in the sensorial acceptance test, as well as in the preference of the judges.