Productivity and physiology of kale inoculated with entomopathogenic fungi of Amazon region to control caterpilla

The use of biological control agents such as entomopathogenic fungi is an alternative for the control of kale(Brassica oleracea L.) defoliating caterpillars. The objective was to investigate the efficacy of entomopathogenicfungi of Amazon region in the control of defoliating caterpillars in kale and their impacts on the physiologicaland agronomic responses of the crop. Field and greenhouse experiments were conducted in randomized blockdesign and completely randomized design, respectively. The treatments consisted in the application of isolatesof entomopathogenic fungi: Beauveria bassiana, Isaria sp., Metarhizium anisopliae and Trichoderma asperellum.The control treatment consisted of the application of an chemical insecticide based on deltamethrin.Variablesreferring to the development, yield and physiology of the plants were evaluated. Field results revealed thatplants treated with the fungi B. bassiana, M. anisopliae and T. asperellum showed levels of severity, number ofleaves and commercial yield that did not differ from the standard treatment; however, they showed a lowerpopulation density of the defoliating caterpillar complex. The application of the treatments with M. anisopliaeand chemical insecticide showed better photosynthetic performance. In greenhouse, the fungus T. asperellumprovided greater plant height and robustness index in relation to the treatment with chemical insecticide.The entomopathogenic fungi of Amazon region can be contributed to the integrated management of leafdefoliating caterpillars in kale. These microorganisms have similar efficiency with chemical insecticides, beingecologically and economically viable to mitigate the negative impacts caused by the systematic use ofchemicals

Fatty acids profile and anti-nutritional factors of raw and roasted Caryocar brasiliense almonds

Caryocar brasiliense Camb. is one of the most abundant fruits in the Brazilian Savannah. Its pulp is highly appreciated in the regional cuisine, but its almond (also edible) is little used. The consumption of raw almond can cause digestive problems, due to the possible presence of anti-nutritional factors, as well as roasting can nutritionally change it. This study aimed at evaluating the centesimal composition, fatty acids profile and anti-nutritional factors, in raw and roasted (at 270ºC, for 15 minutes) Caryocar brasiliense almonds from the Goiás State, Brazil, submitted to analyses of centesimal composition (moisture, proteins, lipids, ashes, carbohydrates and energy value), fatty acids profile and anti-nutritional factors (trypsin, tannin and phytate inhibitors). The centesimal composition and anti-nutritional factors, respectively for raw and roasted almonds, showed the following values: moisture: 25.40% and 1.70%; ashes: 3.90% and 4.60%; proteins: 13.40% and 14.70%; lipids: 24.70% and 25.70%; carbohydrates: 32.50% and 53.30%; and energy value: 406.20 kcal/100 g and 503.00 kcal/100 g, with absence of trypsin inhibitors and tannins with 1.21% and 1.17% and phytates with 2.64% and 1.86%. In the fatty acids profile, respectively for raw and roasted almonds, 86.90% and 84.61% of saturated acids and 10.57% and 10.40% of unsaturated acids were observed. The roasting of almonds did not significantly affect (p > 0.05) only the protein, thus interfering both in the nutritional and anti-nutritional characteristics

Características de carcaça e qualidade da carne de bovinos nelore e F1 Nelore - Araguaia

This study aimed to evaluate and to compare carcass traits and meat quality in cattle Nellore and F1 cross between Nellore and Araguaia, where 17 were from the Nellore group and 19 from ½ Nellore ½ Araguaia. All animals belonged to the same birth season and were finished in pasture systems, under the same nutritional, environmental, and management conditions. When the animals reached slaughter weight, they were taken to the industrial slaughterhouse where food was withdrawn for a 24 hour period (free access to water), later they were stunned, bled, the leather was removed and were eviscerated. The carcasses were weighed (hot weight), kept in chilled storage for approximately 24 hours at 4°C, and weighed once again to obtain the chilled carcass weight. The variables analyzed were carcass yield, length and width, leg length, thigh perimeter, loin eye area (LEA), retail cuts, cooling loss, pH, fat depth, marbling rate, intramuscular fat, color, shear force and sensory analysis. Differences (p > 0.05) were observed for the following variables; slaughter weight, hot and chilled carcass weights, carcass and leg lengths, thigh perimeter, LEA, retail cuts and lightness (L*), where the F1 cross between Nellore and Araguaia showed higher means for all of these traits, except for leg length and L*. Therefore, the crossbreeding between Nellore and Araguaia cattle did not affect the meat s sensory characteristics, but contributed to the improvement in carcass traits, being an alternative for farmers that aim for meat quality, with higher meat percentage.Fundação de Amparo a Pesquisa do Estado de Minas GeraisMestre em Ciências VeterináriasObjetivou-se avaliar e comparar as características de carcaça e de qualidade da carne de bovinos Nelore e F1 resultantes do cruzamento entre as raças Nelore e Araguaia. Foram avaliados 17 animais do grupo Nelore e 19 ½ Nelore ½ Araguaia, que foram terminados à pasto, estando sob o mesmo regime nutricional, ambiente, manejo e pertenciam a mesma estação de nascimento. Quando atingiram o peso de abate, foram pesados e conduzidos ao frigorífico, onde permaneceram sob dieta hídrica por 24 horas, foram insensibilizados, sangrados, tiveram o couro removido e foram eviscerados. As carcaças foram pesadas, mantidas em câmara fria por aproximadamente 24 horas, à temperatura de 4 º C, e pesadas para obtenção do peso de carcaça fria. As variáveis analisadas foram: rendimento, comprimento e largura de carcaça, comprimento de perna, perímetro de coxão, área de olho de lombo (AOL), cortes comerciais, perdas no resfriamento, pH, espessura de gordura, taxa de marmoreio, gordura intramuscular, cor, força de cisalhamento e análise sensorial. Foram observadas diferenças (p > 0,05) para as variáveis peso de abate, quente e frio, comprimento de carcaça, e de perna, perímetro de coxão, AOL, de cortes comerciais e luminosidade (L*), sendo que os animais ½ Nelore ½ Araguaia apresentaram médias superiores para todas essas características, exceto para comprimento de perna e L*. Portanto, o cruzamento entre animais Nelore e Araguaia não influenciou nas características sensoriais das carnes e contribuiu para o aumento de características de carcaça, sendo uma alternativa ao produtor rural na obtenção de carne de qualidade, com maior percentual cárneo

“NÓS DE DENTRO DO TERRITÓRIO VIEMOS PARA TENSIONAR”: MULHERES, TERRITÓRIOS E LUTAS - UM CAMINHAR COM FÁTIMA BARROS

Este trabalho configura-se como registro e diálogo com uma das maiores lideranças políticas na luta pelo território quilombola do Brasil. Para tanto, recorre às reflexões propostas por Fátima Barros, em um evento acadêmico, cujos saberes de luta política e acadêmicos convergem para uma compreensão dos elementos raciais, de classe, de gênero, entre outros, que consolidam a desigualdade social e limitam o acesso aos direitos civis. Como movimento de documentação, aprendizagem e coparticipação, este texto polifônico materializa-se a partir dos esforços e do diálogo das Coletivas Raimundas. Ouvir e aprender com as lideranças mulheres é entender como essas vozes, muitas vezes fora da lógica de legitimação acadêmica, constituem-se como ponto fundamental para a luta e teorização decolonial

IRRADIATION ON CEREAL BARS INCORPORATED WITH PINEAPPLE SKIN IRRADIAÇÃO EM BARRAS DE CEREAIS INCORPORADAS COM CASCA DE ABACAXI

<p style="margin-bottom: 0cm; font-style: normal; font-weight: normal; line-height: 120%; text-decoration: none;" lang="pt-BR"><span style="color: #000000;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">One of the major current concerns to the food industry is the management of residues generated in its production processes. Thus, several studies have been developed, seeking alternative uses for these residues, in order to minimize environmental impacts and add value to products previously discarded. Combining this idea with the increasingly search for healthy and practical products, by consumers, this study aimed the characterization of cereal bars irradiated with doses of 0 kGy, 1 kGy, and 2 kGy, incorporated with dried pineapple skin. The following analyses were carried out: moisture, proteins, lipids, ashes, carbohydrates, energetic value, antioxidant potential, phenolic content, organic acids, and fatty acids profile. The results observed for the centesimal composition did not vary as a function of the radiation doses used, reducing only the levels of antioxidants, phenolic compounds, and organic acids. The product showed potential for becoming an effective way of reusing a food industry residue and the irradiation interfered on the nutritional characteristics of the final product.</span></span></span></p><!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } --> <p class="western" style="margin-bottom: 0cm; line-height: 200%;"><!-- @page { margin: 2cm } P { margin-bottom: 0.21cm } A:link { so-language: zxx } A:visited { so-language: zxx } --></p><p style="margin-bottom: 0cm; font-style: normal; font-weight: normal; line-height: 120%; text-decoration: none;" lang="pt-BR"><span style="color: #000000;"><span style="font-family: Times New Roman,serif;"><span style="font-size: small;">Uma das grandes preocupações para a indústria alimentícia é a gestão dos resíduos gerados em seus processos produtivos. Assim, diversos trabalhos vêm sendo desenvolvidos, buscando usos alternativos para estes resíduos, como forma de minimização dos impactos ambientais e agregação de valor a produtos antes descartados. Aliando esta ideia à busca cada vez maior, por parte dos consumidores, por produtos saudáveis e práticos, objetivou-se, neste trabalho, a caracterização de barras de cereais irradiadas nas doses de 0 kGy, 1 kGy e 2 kGy, incorporadas com casca de abacaxi desidratada. Foram realizadas as seguintes análises: umidade, proteínas, lipídeos, cinzas, carboidratos, valor energético, potencial antioxidante, teor de fenólicos, ácidos orgânicos e perfil de ácidos graxos. Os resultados encontrados para a composição centesimal não variaram em função das doses de radiação utilizadas, reduzindo apenas os teores de antioxidantes, fenólicos e ácidos orgânicos. O produto desenvolvido mostrou potencial para se tornar uma forma eficaz de reaproveitamento de um resíduo da indústria alimentícia e a irradiação interferiu nas características nutricionais do produto final.</span></span></span></p&gt