Diferentes sistemas de manejo e seu reflexo no perfil qualitativo do leite entregue a Cooperativa COPAAL de Aratiba-RS

This study aimed to evaluate the quality of milk delivered to cooperative COPAAL, compared to the standards established by both IN 62 and the cooperative, relating the data of the properties with different management systems. The data used was related to the values of routine analysis in 2013, organized and tabulated in order to obtain an average value for protein, fat, lactose, total solids, somatic cell count and total bacterial count for each of the 61 properties analyzed. In order to relate this data with milking management, a questionnaire was applied with 21 variables for all 61 properties. Then the properties were grouped by cluster analysis and the data for each group was subjected to analysis of the descriptive type. Three groups were formed, being named groups G1, G2 and G3 and composed by 44, 2 and 15 properties, respectively. It was found that all groups showed fat, protein, lactose and total solids values according to the standards required by the IN 62 and COPAAL. The group which presented better somatic cell count rates and total bacterial count was G1, being this the one which presented the best milking management compared to other groups.Objetivou-se avaliar a qualidade do leite entregue a cooperativa COPAAL, comparando com os padrões estabelecidos pela IN 62 e pela cooperativa, relacionando os dados das propriedades com diferentes sistemas de manejo. Foram utilizados dados relacionados aos valores das análises de rotina do ano de 2013. Os dados foram organizados e tabulados visando à obtenção de um valor médio para proteína, gordura, lactose, sólidos totais, contagem de células somáticas e contagem bacteriana total para cada uma das 61 propriedades analisadas. Para buscar relacionar esses dados com o manejo de ordenha foi aplicado um questionário com 21 variáveis para todas as 61 propriedades. Posteriormente as propriedades foram agrupadas através da análise de cluster e os dados de cada grupo foram submetidos à análise do tipo descritiva. Foram formados 3 grupos denominados G1, G2 e G3 e estes formados por 44, 2 e 15 propriedades, respectivamente. Constatou-se que todos os grupos apresentaram valores de gordura, proteína, lactose e sólidos totais de acordo com os padrões exigidos pela IN 62 e COPAAL. O grupo que apresentou melhores índices de contagem de células somáticas e contagem bacteriana total foi o G1, sendo que este apresenta o melhor manejo de ordenha se comparado aos demais grupos

CRIAÇÃO DE AVES DE CORTE

O manejo de criação das aves começa antes mesmo da chegada dos pintinhos na granja, realizando os procedimentos de limpeza e desinfecção das instalações e equipamentos. O aviário deve garantir uma condição de conforto, a qual ocorrerá a possibilidade da ave expressar seu potencial genético já na primeira fase de criação. Condições inadequadas geradas pelos manejos irão refletir em estresse, e consequentemente piora no desempenho zootécnico das aves, como no ganho de peso diário, conversão alimentar e taxa de mortalidade. Para garantir bons resultados na produção de frangos de corte, é fundamental entender as especificidades do manejo, pois qualquer adversidade que uma ave vivencia pode significar redução de desempenho ao final de seu ciclo produtivo. Como o ganho de peso das aves e a eficiência alimentar no dia do abate dependem das boas práticas desenvolvidas nesta fase de produção, os avicultores devem monitorar o desempenho das aves e seguir os procedimentos adequados ao longo do ciclo para evitar erros de manejo que prejudiquem os resultados econômicos das aves. A primeira semana de vida de um frango constitui mais de 16% do período de criação. Combinando este fato com todos os processos fisiológicos inerentes ao desenvolvimento inicial, pode-se considerar que esta é a fase mais crítica da produção. Sua importância é que tem um grande impacto no desempenho do animal ao final do ciclo de produção. O Brasil é o terceiro maior produtor de frango do mundo – com um total de mais de 13 milhões de toneladas por ano exportadas para mais de 150 mercados, mostram os números. Esses números são da Embrapa e da Associação Brasileira de Proteína Animal (ABPA), que também indicam que há mais de 3,5 milhões de trabalhadores na avicultura. Pensando nisso, o manejo adequado nas fases iniciais da vida do frango pode permitir que os produtores alcancem melhores resultados para garantir um produto de qualidade que atenda às necessidades do mercado consumidor. A 1ª semana de alojamento das aves é muito importante, é a fase onde há maior desenvolvimento dos órgãos internos, principalmente o digestório e cardíaco, tanto que o esperado em peso nessa 1ª semana é que as aves estejam com um peso médio de 4,2 vezes a mais quando foram recebidas no alojamento. Para que isso ocorra, os principais focos no manejo devem ser na ambiência (temperatura, umidade relativa do ar e a própria qualidade do ar), conforto térmico, qualidade de ar respirável, densidade e proporcionalidade de equipamentos por aves em regulagens que facilitem o acesso, a disponibilidade à água, à ração sem haver desperdícios é o segredo para o sucesso em se ter lotes bons, com renda satisfatórias que incentivam os produtores a permanecerem nessa atividade

Wplyw impulsow silnego pola elektrycznego na wlasciwosci reologiczne, termiczne oraz barwe masy jajowej

Masa jajowa poddana była oddziaływaniom impulsów silnego pola elektrycznego (26, 44, 66 kV), a następnie analizowano jej właściwości reologiczne, termiczne i barwę. Stwierdzono, że oddziaływanie silnych pól elektrycznych wpływa w mniejszym stopniu na charakterystykę badanych wyróżników, aniżeli cieplna pasteryzacja masy jajowej. Silne pola elektryczne mogłyby być alternatywą cieplnej pasteryzacji, jednak pod warunkiem uzyskania wymaganej skuteczności mikrobiologicznej. Z tego też względu metoda wymaga dalszych intensywnych badań nad stopniem redukcji mikroflory patogennej.Effect of high voltage treatment (26, 46, 66 kV) on Theological and thermal properties and colour of liquid whole egg (LWE) was studied. High voltage treatment influenced less on investigated parameters of LWE in compare to thermal pasteurization. High voltage treatment could be alternative way for traditional thermal pasteurization only when product is safe according microbiological standards. Microbiological aspects should be taken into account during next investigations on influence of high voltage treatments on food products

Wlasciwosci reologiczne, termiczne i funkcjonalne masy jajowej poddanej ultrapasteryzacji

W pracy analizowano wpływ ultrapasteryzacji na właściwości reologiczne, termiczne i funkcjonalne masy jajowej. W specjalnie skonstruowanym do tego celu stanowisku badawczym, z wbudowanym pasteryzatorem rurowym, przeprowadzono ultrapasteryzację masy jajowej w temperaturze 68°C przez 180 sekund przy szybkości ogrzewania 3°C/min. Analizowano cechy uzyskanej masy jajowej i porównywano z masą niepasteryzowaną celem ustalenia efektu ultrapasteryzacji. Stwierdzono, że dla badanych wyróżników po obróbce cieplnej kluczową rolę odgrywa proporcja żółtka do białka jak również wiek jaj. Nie można jednakże wskazać określonego wariantu, w którym wszystkie analizowane parametry osiągają najkorzystniejsze wartości. W charakterystyce reologicznej wykazano, że masę jajową można traktować jako ciecz o właściwościach najbardziej zbliżonych do cieczy pseudoplastycznych.Effect of pasteurisation on rheological, thermal and functional properties of liquid whole egg (LWE) was studied. Process of ultrapasteurisation was carried out in constructed tubular pasteurisator in following conditions: temperature 68°C, time of thermal treatment 180 s, heating rate 3°C/min. Pasteurised LWE was compared with control LWE to investigate effect of ultrapasteurisation. It was concluded that the most important factors were yolk-albumen ratio and age of eggs. It is not possible to indicate only one variant where all investigated parameters are characterized with the best values. Rheological studies showed that LWE could be treated as shear-thinning fluid

The opportunity to launch innovative products on the market - vegetable jams. Preliminary research

Liczne zmiany i ulepszenia wprowadzane na rynku żywności powodują, że producenci poszukują nowych, innowacyjnych produktów, chcąc przyciągnąć do siebie coraz większą liczbę konsumentów. Z kolei klienci poszukują nowych produktów, które nie mają w swoim składzie cukru, konserwantów czy sztucznych barwników. Wprowadzanie nowych produktów, między innymi w przemyśle owocowo-warzywnym, wiąże się z dużym ryzy- kiem. Fakt, że na rynku można kupić dosłownie wszystko, a to wiąże się z przesytem, może zadecydować o niepowodzeniu przedsięwzięcia. Przedmiotem artykułu są wyprodukowane w warunkach domowych dżemy z cukinii, dyni oraz marchwi. Celem artykułu jest scharaktery- zowanie innowacyjnych produktów, tj. dżemów z warzyw, i poznanie opinii potencjalnych konsumentów na ich temat. Wszystkie dżemy zostały ocenione pozytywnie (wartości ogólnej oceny były powyżej 4 w skali pięciopunktowej). Znaczna część ankietowanych wyraziła chęć zakupu dżemów z cukinii i dyni, w mniejszym stopniu z marchwi, gdyby były one dostępne na rynku, i ponadto poleciłaby je swoim bliskim

Importance assessment of hard cheese features and place of purchasing it in opinions of consumers from the Netherlands, Germany, and Poland

W pracy przedstawiono wyniki badań konsumenckich, przeprowadzone wśród holenderskich, niemieckich i polskich nabywców sera twardego, dotyczące oceny cech tego produktu i miejsca jego zakupu. Wszyscy respondenci wskazali supermarkety i markety jako główne miejsca zakupu sera twardego. O zakupie sera decydowały różne czynniki, w zależności od grupy konsumentów – przyzwyczajenie było bardzo ważne lub ważne głównie dla respondentów holenderskich, cena – dla polskich uczestników badań, marka – dla holenderskich, a chęć spróbowania nowego gatunku sera – dla niemieckich ankietowanych. Znaczenie reklamy niemal wszyscy respondenci ocenili jako mało ważne lub nieważne. Podczas oceny warunków w miejscu zakupu prawie wszyscy uczestnicy badań uznali za bardzo ważne i ważne: czystość sklepu i schludność sprzedawcy, lokalizację – głównie ankietowani w Holandii, a obecność klimatyzacji i kompetencje sprzedawcy – w Niemczech. Spośród cech sera twardego bardzo ważne i ważne dla respondentów z trzech badanych krajów były: świeżość i smak, ponadto dla niemieckich i holenderskich ankietowanych – trwałość; zapach i konsystencja, dla holenderskich – barwa, a dla niemieckich – zdrowotność. Informację o terminie przydatności do spożycia uznali za bardzo ważną i ważną ankietowani z trzech badanych krajów, dotyczącą kaloryczności, certyfikatów jakości, zawartości białka i konserwantów oraz wartości odżywczej – głównie holenderscy i niemieccy respondenci, a o zawartości tłuszczu – niemieccy. Konsumenci z Niemiec i Holandii podobnie ocenili ważność cech sera oraz dotyczących go informacji, podczas gdy w Polsce cechy produktu oraz informacje na jego temat za bardzo ważne i ważne uznało dużo mniej ankietowanych osób.The paper presents the results of consumer surveys, conducted among Dutch, German and Polish buyers of hard cheese, on the features of this product and place of purchasing it. All respondents indicated supermarkets and markets as the main places to purchase hard cheese. Various factors influenced the consumer purchase decision depending on the consumer group: the habit was very important or important mainly for the Dutch respondents; the prices were important for the Polish survey participants; the brand was important for the Dutch consumers; and the desire to try a new type of cheese was important for the polled Germans. Almost all the respondents rated the advertising as not important or unimportant. While assessing the conditions in the place of purchase, nearly all the survey participants found the cleanness of stores and the tidiness of shop assistants to be very important and important. The polled in the Netherlands rated the location of place of purchase as very important and important; the polled Germans rated the air conditioning system present in the shop as well as the competence of shop assistants to be very important and important. Of the features of hard cheese, its freshness and taste were very important and important for the respondents from the three countries. Moreover, the shelf-life, flavour, and texture were important for the German and Dutch respondents, whereas the colour: for the polled Dutch people and the pro-health characteristics for the German respondents. The polled from the three countries rated the information on caloric value as very important and important. The information on quality certificates, content of proteins, preservatives, and nutritional value was rated as very important and important mainly by the Dutch and German respondents, whereas the information on fat content – by the German respondents. The German and Dutch consumers’ rating of the importance of cheese features as well as of the information thereon was similar, whereas the number of the polled in Poland who rated the qualities of the product and the information thereon as very important or important was much lower

Ammonia emissions from dairy cows grazing an annual temperate pasture with or without energetic supplementation

Ammonia (NH3) emissions from animal excretions has been a concern in grazing dairy systems, and is dependent of the proportion of total urinary and fecal nitrogen (N) lost as NH3. The aim of this study was to assess NH3 emissions from excreta of dairy cows grazing an annual temperate pasture (A. strigosa Schum + L. multiflorum Lam.) exclusively or receiving energetic supplementation. Treatments were grazing without supplementation, grazing + 4.2 kg DM corn silage and grazing + 3.2 kg DM ground corn. Supplements were calculated in order to provide the same amount of metabolisable energy. Feces and urine were sampled from four cows of each treatment during one day, at 7:30 and 16:30 h. One hundred and thirty g of feces and 80 mL of urine from each treatment plus a control without excreta were assigned into the pasture area, considering a randomized complete block design with three replications. The NH3 was captured by a semi-open chamber (10 cm diameter) containing a foam strip soaked with a solution of H2SO4 1M + 2% glycerin. The foam strips were replaced 2, 4, 7, 10, 13, 17, 21 and 25 days after distribution of excreta into the pasture, and ammonium concentration was performed by steam distillation. The amount of N recovered was multiplied by a factor of 1.74 calculated from the N-NH3 recovery (1/0.63) of this technic. The fraction of excreta N volatilized as NH3 was calculated by the ratio between the N volatilized from excreta corrected to the volatilization from the control. The fraction of urinary N lost as NH3 was similar between treatments, averaging 19.2%, but the fraction of fecal N lost as NH3 decreased from 4.6% in no supplemented cows to 2.4 and 0.6% in animals supplemented with corn silage and corn ground, respectively. Total excreta (urine + feces) NH3-N emissions factors were similar between treatments, averaging 22%. Supplementing dairy cows grazing an annual temperate pasture with corn silage or corn ground may mitigate NH3 emissions factors from feces but not from urine or total excreta. The amount of N excreted by these animals will be considered to obtain the real amounts of NH3-N emissions in each treatment

Carbohydrate-rich supplements can improve nitrogen use efficiency and mitigate nitrogenous gas emissions from the excreta of dairy cows grazing temperate grass

International audienceTemperate pasture species constitute a source of protein for dairy cattle. On the other hand, from an environmental perspective, their high N content can increase N excretion and nitrogenous gas emissions by livestock. This work explores the effect of energy supplementation on N use efficiency (NUE) and nitrogenous gas emissions from the excreta of dairy cows grazing a pasture of oat and ryegrass. The study was divided into two experiments: an evaluation of NUE in grazing dairy cows, and an evaluation of N-NH3 and N-N2O volatilizations from dairy cow excreta. In the first experiment, 12 lactating Holstein × Jersey F1 cows were allocated to a double 3 × 3 Latin square (three experimental periods of 17 days each) and subjected to three treatments: cows without supplementation (WS), cows supplemented at 4.2 kg DM of corn silage (CS) per day, and cows supplemented at 3.6 kg DM of ground corn (GC) per day. In the second experiment, samples of excreta were collected from the cows distributed among the treatments. Aliquots of dung and urine of each treatment plus one blank (control – no excreta) were allotted to a randomized block design to evaluate N-NH3 and N-N2O volatilization. Measurements were performed until day 25 for N-NH3 and until day 94 for N-N2O. Dietary N content in the supplemented cows was reduced by 20% (P < 0.001) compared with WS cows, regardless of the supplement. Corn silage cows had lower N intake (P < 0.001) than WS and GC cows (366 v. 426 g/day, respectively). Ground corn supplementation allowed cows to partition more N towards milk protein compared with the average milk protein of WS cows or those supplemented with corn silage (117 v. 108 g/day, respectively; P < 0.01). Thus, even though they were in different forms, both supplements were able to increase (P < 0.01) NUE from 27% in WS cows to 32% in supplemented cows. Supplementation was also effective in reducing N excretion (761 v. 694 g/kg of Nintake; P < 0.001), N-NH3 emission (478 v. 374 g/kg of Nmilk; P < 0.01) and N-N2O emission (11 v. 8 g/kg of Nmilk; P < 0.001). Corn silage and ground corn can be strategically used as feed supplements to improve NUE, and they have the potential to mitigate N-NH3 and N-N2O emissions from the excreta of dairy cows grazing high-protein pastures