Kvalitativna svojstva zrelog mesa (m. triceps brachii i m. gluteus biceps) janjadi hranjene dodacima hrani

The aim of this study was to evaluate the effect of the supplementation and aging in the gluteus biceps and triceps brachii muscles of lamb. Forty-eight Santa Inês lambs, with 15 kg average initial weight were slaughtered at 32 kg average final weight, after five months of supplementation. Twenty-four animals were allocated to sixteen pastures with residual leaf area index (2.6) and unsupplemented, the other twenty-four animals were allocated to the same conditions but were supplemented. The treatments were cross factorial between rLAI (2.6) and supplemented or not, totalizing 8 treatments. In this experiment, the slaughter criterion was the age of the animals. In the gluteus biceps and triceps brachii muscles, storage for seven days increased lipid oxidation. The values​​ of cooking loss and water holding capacity increased with time of aging and were higher in the gluteus biceps, by 29.40% and 71.30%, respectively. The supplementation implies an increase in production costs, but its use provides the quantitative and qualitative characteristics favorable to the product, aiming to satisfy the consumer market. The supplementation decreased the shelf life, increasing the lipid oxidation during time of aging and affected the lightness and the hue of yellow, which may sffect consumers’ intention to purchase.Mišići triceps brachii i gluteus biceps analizirani su kako bi se ocijenio učinak dodataka prehrani na zrenje janjećeg mesa. Ukupno 48 janjadi pasmine Santa Inês imalo je početnu prosječnu tjelesnu masu 15 kg, a nakon pet mjeseci različite prehrane prosječna je tjelesna masa bila 32 kg. Životinje su razmještene na 16 pašnjaka s rezidualnim indeksom lisne površine 2,6, pod jednakim uvjetima, pri čemu su 24 životinje dobivale dodatke prehrani. Uzevši u obzir indeks lisne površine te dodatke hrani formirano je osam skupina koje su uspoređene faktorijalnom analizom. Kriterij za klanje bila je dob životinja. Povećana oksidacija lipida ustanovljena je nakon sedam dana zrenja mesa mišića triceps brachii i gluteus biceps. Vrijednosti gubitaka nastalih kuhanjem i spososbnost zadržavanja vode povećale su se s duljinom zrenja te su u m. gluteus biceps bile više, 29,40 % odnosno 71,30 %. Dodaci prehrani podrazumijevaju povećane troškove proizvodnje, ali njihova uporaba omogućuje bolje kvantitativne i kvalitativne značajke, s ciljem da se zadovolji tržište. Dodaci prehrani skraćuju rok trajanja mesa, povećavaju oksidaciju lipida za vrijeme zrenja te utječu na svjetloću i žutilo zbog čega potrošači mogu dvojiti pri kupnji mesa

Qualidade de ovos embalados com atmosfera modificada e armazenados em temperatura ambiente

O estudo avaliou as características físicas, químicas e microbiológicas de ovos armazenados com atmosfera modificada em temperatura ambiente. Foram utilizados 1224 ovos comerciais e embalados em estojos de plástico de doze ovos, envoltos em sacos plásticos. Os ovos acondicionados à vácuo, à vácuo com sequestradores de gás oxigênio, à vácuo com sequestradores de gás oxigênio e sequestradores de gás carbônico e à vácuo com sequestradores de gás oxigênio e gerador de gás carbônico, submetidos a 7, 14, 21 e 28 dias de armazenamento, sob temperatura ambiente. Foi utilizado um delineamento inteiramente casualizado em esquema fatorial 4x4+1 com 3 repetições de 4 ovos cada. As características avaliadas foram: manutenção de peso durante armazenamento, unidade Haugh, índice gema, coloração da gema, atividade de água, pH da gema e do albúmen e o teste de Substâncias Reativas ao Ácido Tiobarbitúrico (TBARs). As embalagens com atmosfera modificada mantiveram os pesos dos ovos por um período de 28 dias e a com vácuo com sequestrante de O2 e geradores de CO2, foi a que apresentou melhores valores para a unidade Haugh e para o índice gema. Conclui-se que o vácuo provocou efeito positivo na qualidade interna dos ovos, e estes, quando armazenados em estojos que continham sequestrador de gás oxigênio (O2) e gerador de gás carbônico (CO2) preservaram ainda mais suas características internas. Foram quantificados também bolores e leveduras, cujos resultados foram transformados em número de UFC por ovo para Log 10. As embalagens que continham saches sequestrantes de gás oxigênio e as com saches sequestrantes de gás oxigênio e gás carbônico, mantiveram as características de ovos frescos na população de bolores e leveduras até aos sete dias de armazenamento em temperatura ambienteThe study evaluated the physical, chemical and microbiological characteristics of eggs stored at different vacuum conditions and ambient temperature. Were used 1224 commercial laying hens eggs and were packed in plastic cases of twelve eggs and each envolved in plastic bags (types of vacuum packaging: case; hijacker case with oxygen gas (O2); hijacker case with oxygen gas (O2) and carbon dioxide (CO2); case with hijacker oxygen gas (O2) and generates carbon dioxide (CO2)) and subjected to 7, 14, 21 and 28 days of storage at room temperature. Were used a completely randomized factorial 4x4 +1 (types of packaging and storage periods + control - fresh eggs), with three repetitions of four eggs each. These characteristics were: maintenance of weight during storage, Haugh unit, yolk index, yolk color, water activity, pH of yolk and albumen and testing of Thiobarbituric Acid Reactive Substances. The atmosphere modified packaging keeps the weights of the eggs for a period of 28 days and the vacuum scavenger of O2 and CO2 generators, showed the best values for Haugh unit and yolk index. Analysis and quantification of molds and yeasts, whose results were transferred in the number of CFU per egg molds, yeasts and Log 10. Concluded that the vacuum caused positive effect on internal egg quality, and these, when stored in kits containing kidnapper of oxygen gas (O2) and generates carbon dioxide (CO2) preserved even its internal characteristics. The packaging sachets containing sequestrants with oxygen gas and oxygen gas sachets and sequestering carbon dioxide, provided eggs with characteristic patterns of fresh eggs to seven days of storage at room temperatureConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV/Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove

Quality assessment of eggs packed under modified atmosphere

Eggs are perishable foods and lose quality quickly if not stored properly. From the moment of posture to the marketing of egg, quality loss occurs through gas exchange and water through the pores of the shell with the external environment and thus, studies involving modified atmosphere packaging are extremely important. The aim of the present study is to assess the internal quality of eggs packed under modified atmosphere and stored at room temperature. Six hundred and twelve fresh commercial eggs from 38-week old Hisex White laying hens were used. The present study was conducted in a completely randomized experimental design in a 4 x 4 + 1 factorial arrangement [vacuum, vacuum with oxygen gas (O-2) absorbent, vacuum with oxygen gas (O-2) and carbon dioxide (CO2) absorbents, vacuum with oxygen gas (O-2) absorbent and carbon dioxide (CO2) gas generator; storage times (7, 14, 21 and 28 days), control group (fresh eggs)], with three repetitions (12 eggs each). The following factors were assessed: weight maintenance during storage; Haugh unit; color and yolk index. The modified atmosphere packaging maintained the weight of the eggs during a period of 28 days. Vacuum packaging with O-2 absorbent and CO2 gas generator was more efficient in maintenance of egg quality, based on the values of Haugh unit and yolk index. The luminosity of the yolk was preserved during the 28 storage days in all of the packaging types used. The vacuum packaging with O-2 gas absorbent and CO2 gas generator provide an increase in internal egg quality.Os ovos são alimentos perecíveis e perdem sua qualidade rapidamente se não forem armazenados corretamente. Do momento da postura até a comercialização do ovo, ocorre perda de qualidade por meio de trocas gasosas e de água, através dos poros da casca com o ambiente externo, sendo de extrema importância os estudos que envolvam embalagens com atmosfera modificada. O estudo foi realizado com o objetivo de avaliar a qualidade interna de ovos embalados com atmosfera modificada e armazenados em temperatura ambiente. Foram armazenados 612 ovos frescos comerciais de galinhas da linhagem Hisex Branca (HSB) com 38 semanas de idade. Utilizou-se um DIC em esquema fatorial 4x4+1 [vácuo, vácuo com sequestrador de gás oxigênio (O2), vácuo com sequestrador de gás oxigênio (O2) e de gás carbônico (CO2), vácuo com sequestrador de gás oxigênio (O2) e gerador de gás carbônico (CO2) e períodos de armazenamento 7, 14, 21 e 28 dias + testemunha - ovos frescos], com 3 repetições de 12 ovos cada. As características avaliadas foram: manutenção de peso durante armazenamento, unidade Haugh, índice gema e coloração da gema. As embalagens com atmosfera modificada mantiveram os pesos dos ovos por um período de 28 dias e a embalagem 4 (vácuo com sequestrante de O2 e geradores de CO2) foi a que apresentou melhores valores para a unidade Haugh e para o índice gema. A gema preservou sua luminosidade durante os 28 dias de armazenamento, independente da embalagem utilizada. O vácuo das embalagens avaliadas proporcionou efeito positivo na qualidade interna dos ovos e estes, quando armazenados em estojos que continham sequestrador de gás oxigênio (O2) e gerador de gás carbônico (CO2), preservaram ainda mais a qualidade de suas características internas.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Sources and levels of selenium on breast meat quality of broilers

Qualitative characteristics of breast meat of broilers fed diets supplemented with different concentrations (0; 0.3 and 0.5mg kg-1) of selenium in the form of selenomethionine and sodium selenite were analyzed. A total of 1050 one-day-old male Cobb broiler chicks were arranged factorially at random to five treatments (two concentrations x two sources + control diet without addition of selenium) with 7 replications of thirty birds each and received an isonitrogenous and isocaloric diets in all phases according to their ages (1-21, 22-35, and 36-42 days). At 42 days of age, TBARS (thiobarbituric acid reactive substances) after storage at 4ºC for one, seven and 15 days and also after 30 days under freezing temperatures (-15°C), color (CIELab), water holding capacity, cooking loss, shear force, pH and selenium concentration were determined in slaughtered birds breast meat. Results indicated that the use of selenomethionine provides less lightness and lower oxidation in chicken breast meat stored up to 15 days at 4°C. There was a positive effect of dietary different sources and levels of selenium on breast meat quality of broilers. It was observed a linear effect of dietary selenium levels on the amount of selenium deposited in the muscle, and the organic source (selenomethionine) is more effective than inorganic one (sodium selenite) for broiler meat conservation.Analisaram-se características qualitativas da carne do peito de frangos de corte alimentados com rações suplementadas com diferentes concentrações (0; 0,3 e 0,5mg kg-1) de selênio nas formas de selenometionina e selenito de sódio. Foram utilizados 1050 pintainhos machos de um dia de idade da linhagem Cobb, que foram distribuídos em delineamento inteiramente casualizado em esquema fatorial em 5 tratamentos (duas concentrações x duas fontes + tratamento controle, sem adição de selênio) e sete repetições de trinta aves cada e receberam rações isoproteicas e isoenergéticas em todas as fases de criação (1 a 21, 22 a 35 e 36 a 42 dias). Aos 42 dias de idade, TBARS (substâncias reativas ao ácido tiobarbitúrico) após armazenamento a 4ºC por um, sete e 15 dias e 30 dias sob congelamento (15ºC), coloração (CIELab), capacidade de retenção de água, perdas de peso por cocção, força de cisalhamento, pH e concentração de selênio foram determinadas na carne do peito das aves abatidas. Os resultados indicaram que o uso da selenometionina ocasiona queda da oxidação da carne e luminosidade aos 15 dias de armazenamento a 4ºC. Existiu um efeito positivo da suplementação da ração com as diferentes fontes e concentrações de selênio sobre a qualidade da carne do peito das aves. Houve efeito linear dos níveis dietéticos de selênio na quantidade de selênio depositado no músculo, e a fonte orgânica (selenometionina) foi mais efetiva que a inorgânica (selenito de sódio) na conservação da carne de frango.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES

Alternative Egg Production: Duration of internal egg quality of laying hens created in cage-free system

<p>The present study evaluated the duration of internal quality of cage-free eggs in the first few hours of storage under environment temperature. For this, 480 eggs of Isa Brown® laying hens, created on the cage-free system, with 60 weeks age were utilized. The eggs were distributed in an completely randomized design composed by eight periods: (fresh eggs and eggs with: 1, 2, 3, 4, 5, 6 and 7 hours of storage), with 60 repetitions each. The analyzed variables were: egg weight, shell percentages, albumen and yolk; Haugh unit and yolk index. The obtained results were submitted to variance analysis and the averages compared by the Tukey test on 5% significance. There were not significant differences (P>0.05) on the eggs’ weight, on the shell, albumen and yolk’s percentages and on the yolk index of the eggs on the hours of storage. There was, however, significant effect (P<0.05) of the hours of storage on the eggs’ Haugh unit. The registered Haugh unit average values on the 3^rd hour were bigger than the ones observed between the 5^th and 7^thhour, but kept similar to the fresh eggs and to the other evaluation periods. It was concluded that the duration of internal egg quality was kept similar during the first seven hours of storage.</p