Family Health Strategy professionals' view on the effects of Hansen's disease training

OBJECTIVEEvaluating how professionals of family health teams from three municipalities of Pernambuco perceive and interpret the effects of Hansen's disease training.METHODSA qualitative study using the perspective of Habermas. Six focus groups, totaling 33 nurses and 22 doctors were formed. The guide consisted of: reactions to training, learning, transfer of knowledge and organizational results.RESULTSThere were recurrent positive opinions on instructor performance, course materials, and an alert attitude to the occurrence of cases; the negative points were about lack of practical teaching, a lot of information in a short period of time and little emphasis on basic content. Low perceived self-efficacy and low locus of control, ambiguity, conflict of skills and the lack of support for the learning application. Nurses showed greater dissatisfaction with the organizational support.CONCLUSIONThe low effectiveness of training reveals the need to negotiate structured training from work problematization, considering performance conditions

Performance of broilers fed diets containing natural growth promoters

The present study evaluated the effect of different probiotics on the performance of broiler chickens. A thousand and fifty one-day-old male Cobb chicks were distributed in a completely randomized design in a 3 x 2 + 1 factorial arrangement (3 probiotics sources in the diet, 2 probiotics concentrations in drinking water and 1 control group), with 5 repetitions of 30 birds per parcel. The results showed better feed conversion (p<0.01) (1-21, 22-35 and 1-45 days) and weight gain (p<0.05) (22-35 and 1-45 days) in the control group in relation to the groups receiving probiotics. The use of Bacillus subtilis in the diet improved (p<0.05) feed conversion during the growing phase, but this was not seen in the following period. Thus, it was concluded that probiotics supplementation had no beneficial effects on the performance

Effect of different probiotics on broiler carcass and meat quality

The present work evaluated the effect of different probiotics on carcass and meat quality of broilers. One thousand and fifty male Cobb chicks were distributed at one day of age in a randomized design with 3 x 2 + 1 factorial arrangement (3 probiotics, 2 levels of probiotics in drinking water and 1 negative control group), using 5 replications with 30 birds. Carcass yield was higher (p<0.05) in control birds. Nevertheless, the groups fed with probiotics showed higher (p<0.01) leg yield at 45 days of age. There was a significant decrease in color (lightness) and increase in pH of breast muscle 5 hours after slaughter in the probiotics treated birds. In the sensory analysis, meat flavor and general aspect 72 hours after slaughter were better when probiotics were added in both water and diet. There were no differences in water holding capacity, cooking loss and shearing force among different probiotics or between them and the control. Thus, meat quality was better when probiotics were fed in the water and diet instead of only in the diet. Nevertheless, carcass and meat quality showed no alteration when the control group was compared to birds fed with probiotics, except for leg yield improvement in the latter.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP

Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A - deboning immediately after chilling, B - deboning 1 h after chilling, C - deboning 2 h after chilling, D - deboning 3 h after chilling, E - deboning 4 h after chilling, and F - deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A - 11.78 kgf and B - 10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning

Atividade antibacteriana de óleos essenciais em cepas isoladas de infecção urinária Antibacterial activity of essential oils on microorganisms isolated from urinary tract infection

A análise da atividade antibacteriana de óleos essenciais de ervas medicinais (Ocimum gratissimum, L., Cybopogum citratus (DC) Stapf. e Salvia officinalis, L.) foi verificada frente a 100 cepas de bactérias isoladas de indivíduos da comunidade com diagnóstico de infecção urinária. Os microrganismos foram semeados em ágar Muller Hinton e os extratos aplicados com replicador de Steers e incubados a 37&deg;C por 24 horas. Verificou-se que Salvia officinalis, L. apresentou ação inibitória superior às outras ervas, tendo eficácia de 100% quando testadas em espécies de Klebsiella e Enterobacter, 96% em Escherichia coli, 83% contra Proteus mirabilis e 75% contra Morganella morganii.<br>The antibacterial activity of essential oils extracted from medicinal plants (Ocimum gratissimum, L., Cybopogum citratus (DC) Stapf., and Salvia officinalis, L.) was assessed on bacterial strains derived from 100 urine samples. Samples were taken from subjects diagnosed with urinary tract infection living in the community. Microorganisms were plated on Müller Hinton agar. Plant extracts were applied using a Steers replicator and petri dishes were incubated at 37&deg;C for 24 hours. Salvia officinalis, L. showed enhanced inhibitory activity compared to the other two herbs, with 100% efficiency against Klebsiella and Enterobacter species, 96% against Escherichia coli, 83% against Proteus mirabilis, and 75% against Morganella morganii