Análise físico-química do óleo essencial de pupunha (Bactris gasipaes Kunth - Arecaceae), do município de Cruzeiro do Sul, Acre, Brasil

In addition to standing out in the Amazonian landscape, Arecaceae species, popularly known as palm trees, add economic and social values. The purpose of this paper was to analyze the physical and chemical characteristics of the oils extracted from five varieties of peach palm fruits (Bactris gasipaes). In order to achieve such purpose, fruit samples from five plantation matrices were collected in the municipality of Cruzeiro do Sul, in the upper Juruá region (74º0 'W at 72ºW and 7º05' S at 9º40 'S). We determined the oil content, the density, the refractive index, the spectrophotometry, and the thin layer chromatography. The data were subjected to analyses of variance (ANOVA) and regression. The difference between the means of the treatment was tested with the Tukey test at 5% significance, performed with the aid of RStudio Core Team software, version 3.6.3 and with ExpDes.pt package, car, stats and fBasics. Our findings showed essential oil contents of 24.29%, 24.28% for matrices 2 and 4, and below 8.1% for matrices 1.3 and 5. The acidity index ranged from 1.26 to 5.22 mg NaOH / g oil, whereas the refractive index ranged from 1.4510 to 1.4690. The analysis of layer chromatography resulted in seven RFs, with the ranges 0.325; 0.45; 0.5; 0.6; 0.7; 0.8 and 1 for all oils analyzed.  Spectroscopic curves showed significant differences in the ranges 320 to 540 nm, indicating different functional groups and/or substances in the extractives. According to the results, the essential oil from the samples of peach palm fruits (Bactris gasipaes) showed distinct and significant values for the five physical and chemical parameters evaluated, which calls attention to a possible occurrence of genetic variability in the material studied. The findings suggest that the investigation should be expanded with a larger sample size, and that an alternative investment in genetic improvement should be confirmed.As espécies de Arecaceae, conhecidas popularmente por palmeiras, além de se destacarem na paisagem amazônica, agregam valores econômico e social. O presente trabalho teve como objetivo analisar as características físico-químicas dos óleos extraídos de cinco variedades de frutos de pupunha (Bactris gasipaes Kunth). Para tanto, amostras de frutos de cinco matrizes provenientes de plantios foram coletadas no município de Cruzeiro do Sul, região do alto Juruá (74º0’ W a 72ºW e 7º05’ S a 9º40’ S) e foram determinados o teor de óleo, densidade, índice de refração, espectrofotometria e cromatografia em camada delgada. Os dados foram submetidos às análises de variância (ANOVA) e de regressão, cuja diferença entre as médias dos tratamentos foi testada por meio do teste de Tukey a 5% de significância, realizados com o auxílio do software RStudio Core Team, versão 3.6.3 e com pacote ExpDes.pt, car, stats e fBasics. Os resultados apontaram teores de óleo essencial de 24,29%, 24,28% para as matrizes 2 e 4 e abaixo de 8,1% para as matrizes 1,3 e 5. O índice de acidez variou de 1,26 a 5,22 mg NaOH/g de óleo, enquanto o índice de refração variou de 1,4510 a 1,4690. A análise de cromatografia em camada resultou em sete Rfs, sendo eles nas faixas 0,325; 0,45; 0,5; 0,6; 0,7; 0,8 e 1 para todos os óleos analisados, com curvas espectroscópicas apresentando diferenças significativas nas faixas de 320 a 540 nm, indicando diferentes grupos funcionais e/ou substâncias nos extrativos vegetais. De acordo com os resultados, o óleo essencial das amostras de frutos de pupunha (Bactris gasipaes) apresentou valores distintos e significativos para os cinco parâmetros físico-químicos avaliados, o que desperta a atenção para uma possível ocorrência de variabilidade genética no material estudado, mas sugerindo, ao mesmo tempo, que se amplie a investigação, com um maior tamanho amostral e se confirme uma alternativa de investimento em melhoramento genético

Evaluation of the use of probiotic (Bacillus subtilis C-3102) as additive to improve performance in broiler chicken diets

The objective of this experiment was to evaluate the use of probiotic based upon Bacillus subtilis C-3102 (BS) in broiler diets containing or not conventional additive growth-promoter (AGP). A total of 1,824 one-day-old chicks of the Cobb-500 strain were used and distributed into 48 plots (1.50 × 2.00 m). A completely randomized design with four treatments and 12 repetitions was adopted. The treatments evaluated were: 1- Negative Control - AGP-free diet (NC); 2 - Positive Control, with AGP halquinol 30 mg/kg diet (PC); 3 - NC + BS (3x10(5) cfu/g diet); and 4 - PC + BS (3x10(5) cfu/g diet). The diets were on corn, soybean meal and meat and bone meal basis, formulated according to the nutrient allowances of the Strain Cobb Guide, following a feed program with three diets (starter, grower and finisher). At 21 and 42 days of age, feed intake, weight gain and feed conversion were evaluated, and carcass yield characteristics were determined at 42 days of age. Throughout the trial period (starter and total phases), better feed conversion was found for broilers fed diet with both additives (AGP and BS) combined. At the end of the experiment (1 to 42 days), the highest weight gain also occurred in broilers fed diets with a combination of the two additives. In present study, the use of BS or AGP alone in diets did not affect the performance of broilers. The carcass yield was not influenced by the use of the additives and beneficial effects of supplementation of BS and AGP combined in the diet on broiler performance were observed

Qualidade da carne de marreco pequim branco (Anas Platyrhynchos platyrhynchos L. 1758) comparado a frango de corte Meat quality in white peking mallard (Anas Platyrhynchos platyrhynchos L. 1758 ) compared to broiler chicken

O total de 20 carcaças resfriadas (10 Marrecos Pequim Branco e 10 de frangos de corte) foi submetido às análises de composição centesimal, colesterol, cor (sistema CIE L*a*b*), perda de peso por cozimento (PPC) e força de cisalhamento (FC). A carne de marreco apresenta (P<0,05) menos umidade (71,77 e 74,53 %), do que a carne de frango (74,73 e 76,07 %). Quando comparados os cortes, o peito mostrou (P<0,05) médias mais elevadas de umidade e proteína, do que no corte perna. A carne de marreco mostra (P<0,05) luminosidade mais baixa (37,59 e 35,75) e maior teor de vermelho (18,48 a 20,67), do que a luminosidade (40,98 e 45,18) e o teor de vermelho (10,02 e 5,52) observado em frangos. A FC foi (P<0,05) mais elevada (4,90 kgf) em peito de marrecos, do que em peito de frango (2,63 kgf). A carne de Marreco Pequim Branco é mais escura e com vermelho mais intenso do que carne de frango de corte. Embora menos macia do que a carne de frango, a carne de marreco é considerada macia.<br>Twenty refrigerated carcasses (10 Peking mallard and 10 broiler chicken) were submitted to analyses of chemical composition, cholesterol, colour (CIE L*a*b* system), weight loss by cooking (PPC) and shear force (FC). Mallard meat had lower (P<0.05) humidity in both leg and breast (71.77 and 74.53%, respectively) when compared with chicken meat (74.73 and 76.07%, respectively). When different cuts were compared, the breast had a higher (P<0.05) humidity and protein content than the leg in both species. Mallard leg and breast had lower (P<0.05) lightness (37.59 and 35.75, respectively) and higher red content (18.48 and 20.67, respectively), than the lightness (40.98 and 45.18, respectively) and red content (10.02 and 5.52, respectively) observed in chicken. The FC was higher (P<0.05) in mallard breast (4.90 kgf) than in chicken breast (2.63 kgf). Meat from White Peking mallard is darker and with a stronger red pigment than meat from broiler chicken. Even though it is less tender than meat from broiler chicken, mallard meat still has an acceptable tenderness