The Strategic Application of Electrolyte Balance to Minimize Heat Stress in Broilers

Several physiological and metabolic changes are triggered in broilers submitted to high environmental temperatures, resulting in performance losses. Feed formulation manipulation of the dietary electrolyte balance may be applied to reduce the negative impact of heat stress on broiler performance. This experiment was carried out to evaluate the effect of the manipulations of dietary electrolytes by combining changes in the electrolyte (Na++K+–Cl- ) balance (EB) and in the [(K++Cl- )/Na+] ratio (ER) in broiler feeds. In total, 1575 male broilers between 21 and 46 days old were allotted to 15 treatments in a 5x3 factorial arrangement, consisting of five diets with different EB/ER combinations (150/3, 250/2, 250/3, 250/4, and 350/3). Birds were submitted to heat stress at 25 or 35 days old. Live performance, mortality rate, and carcass traits were evaluated. The strategic formulation of diets with different EB and ER improves live performance and minimize the effect of heat stress on broilers. Under thermoneutral conditions, an EB of 250 mEq/kg and an ER of 3 are recommended, whereas under heat stress, and EB of 350 mEq/kg and an ER of 3 should be applied.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Universidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Medicina Veterinária de Araçatuba (FMVA), Departamento de Apoio, Produção e Saúde Animal, Rua Clóvis Pestana, 793, Jd. Dona Amélia, CEP 16050680, Araçatuba, SP, BrasilUniversidade Estadual Paulista Júlio de Mesquita Filho (UNESP), Faculdade de Medicina Veterinária de Araçatuba (FMVA), Departamento de Apoio, Produção e Saúde Animal, Rua Clóvis Pestana, 793, Jd. Dona Amélia, CEP 16050680, Araçatuba, SP, BrasilFAPESP: 2008/08575-

Evaluation of solvent effect on the extraction of phenolic compounds and antioxidant capacities from the berries: application of principal component analysis

Background: This study evaluated the effect of the solvent on the extraction of antioxidant compounds from black mulberry (Morus nigra), blackberry (Rubus ulmifolius) and strawberry (Fragaria x ananassa). Different extracts of each berry were evaluated from the determination of total phenolic content, anthocyanin content and antioxidant capacity, and data were applied to the principal component analysis (PCA) to gain an overview of the effect of the solvent in extraction method.Results: For all the berries analyzed, acetone/water (70/30, v/v) solvent mixture was more efficient solvent in the extracting of phenolic compounds, and methanol/water/acetic acid (70/29.5/0.5, v/v/v) showed the best values for anthocyanin content. Mixtures of ethanol/water (50/50, v/v), acetone water/acetic acid (70/29.5/0.5, v/v/v) and acetone/water (50/50, v/v) presented the highest antioxidant capacities for black mulberries, blackberries and strawberries, respectively.Conclusion: Antioxidants extractions are extremely affected by the solvent combination used. In addition, the obtained extracts with the organic solvent-water mixtures were distinguished from the extracts obtained with pure organic solvents, through the PCA analysis.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)Univ Estadual Maringa, Dept Chem, BR-87020900 Maringa, Parana, BrazilUniv Estadual Paulista, Inst Chem, BR-14800060 Araraquara, SP, BrazilUniv Estadual Paulista, Inst Chem, BR-14800060 Araraquara, SP, Brazi