Topography landmarks of the infraorbital, mandibular and mentual foramens of Saimiri collinsi (Osgood, 1916) for anesthetic access and blocks.

Due to events related to the urbanization process, specimens of Saimiri collinsi are often referred to veterinarians specializing in the treatment of wild animals. With these professionals and the oral health of this species in mind, we evaluated the skull and the exact location of the infraorbital, mentual and mandibular foramens, with the aim of supporting the anesthetic block for dental procedures in Saimiri collinsi. The infraorbital foramen was located in the maxillary bone and was arranged with one on each side, except in one individual, with a pair in each antimer. The mentual foramen was located in the diastema between the canine tooth and the lateral incisor. The mandibular foramen was located medially on the ramus of the mandible, close to the mandibular incisure. The distances between the foramina and the main reference points, were greater in females than in males (p < 0.05). For access purposes, in the foramens investigated we suggest using a Gingival Needle 30G 21 mm Short, positioned externally at 15º to the maxillary bone to access the infraorbital foramen. Externally, perpendicular to the chin, in the diastema between the lower lateral incisor tooth and the canine tooth, to approach the mentual foramen, and ventral to the edge of the mandibular body, at a 90º angle, to access the mandibular foramen.

Effect of exogenous emulsifier and different fat sources on the performance, carcass characteristics, nutrient digestibility, and serum lipid profile of broiler chickens / Efeito de emulsificante exógeno e diferentes fontes de gordura no desempenho, características de carcaça e digestibilidade de nutriente e perfil lipídico sérico em frangos de corte

A study was conducted to evaluate the effect of an emulsifier on reduced-energy diets using two fat sources for broilers. The study was designed as a 2 x 3 factorial arrangement of treatments. The first factor was 2 fat sources (poultry fat or beef tallow). The second factor was a basal diet with the recommended energy levels, a diet with a 0.83 MJ/kg of energy reduction, and a diet with an energy reduction and inclusion of 1 g emulsifier/kg of diet. The emulsifier used in this study was composed of soy lecithin and polyethylene glycol ricinoleate. The emulsifier increased apparent metabolizable energy (AME) and apparent metabolizable energy corrected for nitrogen balance (AMEn) in beef tallow diets compared to energy-reduced diets (P<0.001). Broilers fed poultry fat had higher weights and weight gains at 35 and 42 d of age (p=0.001), and they had higher daily deposition of fat in the carcass (P = 0.025) when compared to diets with beef tallow. The inclusion of emulsifiers in broiler diets improves AME and AMEn but did not affect the energy reduction diets, which resulted in reduced performance, decreasing daily fat deposition, but without effects on serum lipid profile in broilers.(AU)

Um estudo foi conduzido para avaliar o efeito de um emulsificante em dietas com baixo teor de energia usando duas fontes de gordura para frangos de corte. O estudo foi delineado em arranjo fatorial 2 x 3 de tratamentos, o primeiro fator foi 2 fontes de gordura (gordura de frango ou sebo bovino) e o segundo fator uma dieta basal com os níveis de energia recomendados, uma dieta com 0,83 MJ / kg de redução de energia e uma dieta com redução de energia e inclusão de 1 g de emulsionante / kg de dieta (composto de lecitina de soja e ricinoleato de polietilenoglicol). O emulsificante aumentou a energia metabolizável aparente (EMA) e a energia metabolizável aparente corrigida para o balanço de nitrogênio (EMAn) em dietas com sebo bovino em comparação com dietas com redução de energia (P <0,001). Frangos de corte alimentados com gordura de frango apresentam maiores pesos e ganhos de peso aos 35 e 42 dias de idade (p=0,001), e maior deposição diária de gordura na carcaça (P=0,025) quando comparados às dietas com sebo bovino. O emulsificante incluído nas dietas de frangos de corte melhora a EMA e EMAn, mas não supre a redução energética, causando efeitos negativos no desempenho, diminuindo a deposição diária de gordura, mas sem efeitos no perfil lipídico sérico em frangos de corte.(AU)