Distribution of microglial cells in the cerebral hemispheres of embryonic and neonatal chicks

The distribution, morphology and morphometry of microglial cells in the chick cerebral hemispheres from embryonic day 4 (E4) to the first neonatal day (P1) were studied by histochemical labeling with a tomato (Lycopersicon esculentum) lectin. The histochemical analysis revealed lectin-reactive cells in the nervous parenchyma on day E4. Between E4 (5.7 ± 1.35 mm length) and E17 (8.25 ± 1.2 mm length), the lectin-reactive cells were identified as ameboid microglia and observed starting from the subventricular layer, distributed throughout the mantle layer and in the proximity of the blood vessels. After day E13, the lectin-reactive cells exhibited elongated forms with small branched processes, and were considered primitive ramified microglia. Later, between E18 (5.85 ± 1.5 mm cell body length) and P1 (3.25 ± 0.6 mm cell body length), cells with more elongated branched processes were observed, constituting the ramified microglia. Our findings provide additional information on the migration and differentiation of microglial cells, whose ramified form is observed at the end of embryonic development. The present paper focused on the arrangement of microglial cells in developing cerebral hemispheres of embryonic and neonatal chicks, which are little studied in the literature. Details of morphology, morphometry and spatial distribution of microglial cells contributed to the understanding of bird and mammal central nervous system ontogeny. Furthermore, the identification and localization of microglial cells during the normal development could be used as a morphological guide for embryonic brain injury researches

Qualidade físico-química e sensorial da carne de peito de matrizes pesadas de descarte Physical, chemical and sensorial breast meat quality of spent breeder hens

O objetivo do presente trabalho foi avaliar as características de qualidade: pH, cor, valor R, perda por exsudação, capacidade de retenção e absorção de água, capacidade de emulsificação, perdas por cocção, força de cisalhamento e análise sensorial da carne de matrizes pesadas de descarte de frangos de corte. A carne de peito de matrizes apresentou valores médios do parâmetro pH, valor R, perda por exsudação e valor de L* de 5,70, 1,43, 2,00 e 50,11, respectivamente. Para a capacidade de retenção e absorção de água, perda de peso por cozimento e força de cisalhamento, os valores médios foram de 77, 58, 18% e 4,94kgf cm-2, respectivamente. Na análise sensorial, a carne de matriz apresentou baixa intensidade de maciez (6,9) e menor suculência (3,4) e foi a mais elástica, borrachenta e difícil de deglutir. A carne de matrizes pesadas de descarte apresenta boas características de qualidade tecnológicas que possibilitam sua utilização como matéria-prima para a elaboração de industrializados.<br>The aim of this research was evaluate the meat quality broiler breeder hens: pH, color, R value, drip loss, water holding capacity, water absorption capacity, emulsion capacity, cooking loss, shear force and sensorial analysis. The breast meat of broiler hens presents means values for pH, R value, drip loss and L* value parameter of 5.70, 1.43, 2.00 and 50.11, respectively. The means value for water retention capacity, water absorption capacity, cooking loss and shear force, were 77, 58, 18% e 4.94kgf cm-2 respectively. For sensory analysis, the meat of broiler hen present lower tenderness intensity (6.9), lower succulence (3.4), more elasticity, rubbery and swallowing difficulties. The meat of broiler hens presented good technology quality characteristics that make it possible to be used as meat for elaborated industry