Hydrological influence on the evolution of a subtropical mangrove ecosystem during the late Holocene from Babitonga Bay, Brazil

Mangroves are key ecosystems which respond to global changes in tropical and subtropical regions worldwide. We describe late Holocene mangroves that established close to the southernmost limit (28°S) for this type of ecosystem in South America. Our findings are based on a C dated core obtained from Babitonga Bay, Santa Catarina State, Brazil (26°12′S, 48°33′W). Analysis of palynology, sedimentary facies, isotopic and elemental data shows that mangrove establishment took place ~500 yrs. B.C.E., following an increase in humidity, and expanded further during the Roman Warm Period and at the end of Dark Age Cold Period. Mangrove and precipitation proxies records appear to be sensitive to rainfall patterns imposed both by the expansion/retraction of the Intertropical Convergence Zone and also the interaction with the South Atlantic Subtropical Anticyclone which affects coastal region due to sea surface temperature variations.The authors thank the Coastal Dynamic Laboratory (LADIC-UFPA) , C-14 Laboratory of the Center for Nuclear Energy in Agriculture (CENA-USP) , University of Joinville (UNIVILLE) and Radiocarbon Laboratory (LAC-UFF) for all infrastructure and support. We also thank three anonymous Reviewers and Prof. H. Falcon-Lang for their constructive comments. The first and third author thanks Brazilian Council for Technology and Science-CNPq for fellowship (process 131813/2016-1 , 165911/2015-8 and 305074/2017-2 ). This study was financed by CNPq ( 445111/2014-3 , 405060/2013- 0 ) and FAPESP ( 2011/00995-7 , 2017/03304-1, and 2020/13715-1 ). This study also was financed in part by the Coordenação de Aperfeiçoamento de Pessoal Nível Superior – Brazil (CAPES) – Finance Code 001

Chemical composition and protein quality of mortadella formulated with carbon monoxide-treated porcine blood

Porcine blood may be used in meat processing as source of protein for human consumption. This study aimed to analyze the chemical composition and protein quality (chemical score, protein digestibility-corrected amino acid score, digestibility, and protein efficiency) of mortadellas formulated by replacing different levels (0, 5, 10, 15 and 20%) of meat by carbon monoxide-treated (CO-treated) porcine blood. The mortadellas showed chemical score above 1, digestibility values above 90% and their protein digestibility corrected amino acid score (PDCAAS) did not differ (P > 0.05). The protein efficiency ratio (PER) and the net protein ratio (NPR) values of the mortadella diets did not differ from those of the casein control diet. It is concluded that, regardless of the level of blood addition, mortadellas have high protein quality and digestibility. Therefore, from the nutritional point of view, meat replacement with up to 20% of CO-treated blood is nutritionally adequate for being used in sausage production