Metabolismo da pectina em animais ruminantes - uma revisão

As pectinas são substâncias encontradas em subprodutos da indústria de extração de sucos de frutas — como a polpa de laranjas e maçãs — e da extração de açúcar — como a polpa de beterraba —, e fazem parte dos componentes da parede celular, atuando como cimento entre as células. A pectina é o único componente da parede celular que é completamente e rapidamente fermentável e, portanto, não é uma substância lignificada. Outra grande vantagem é que a fermentação da pectina não produz ácido láctico no ambiente ruminal, resultando em características fermentativas semelhantes às espécies forrageiras e contrárias aos açúcares que são rapidamente fermentados a lactato. Em virtude dessas características benéficas, a inclusão de subprodutos ricos em pectina na dieta de animais ruminantes poderá melhorar a digestibilidade da maioria dos nutrientes, por proporcionar um ambiente ruminal saudável, ao contrário do que ocorre com fontes ricas em amido, cujo padrão de fermentação diminui o pH ruminal, tornando os ruminantes propensos a distúrbios metabólicos como a acidose ruminal e o timpanismo, em sistemas intensivos

An exploratory study of the purchase and consumption of beef: geographical and cultural differences between Spain and Brazil

Beef consumption and production in Spain and Brazil are different with the consumption of beef in Brazil being three times higher than in Spain. In addition, there are variations in the economic value of production and in the traceability system. Therefore, the aim of this research was to understand the purchasing and consumption patterns using the customer behavior analysis technique of focus groups, which analyzed motivations for the consumption of beef, classifying their preferences by the intrinsic and extrinsic attributes at the time of purchase. The key aspect of the consumption of beef, both for Spanish and Brazilian consumers, was personal satisfaction/flavor. Spanish consumers were more conscious than Brazilians of the beneficial and harmful qualities that meat provides. The presence of fat was the factor that most restricted intake in both countries. The most important intrinsic attributes for Spanish and Brazilian consumers were the visual aspects of the meat: color, freshness, and the quantity and disposition of fat. The most important extrinsic characteristics were the price and expiration date. Spanish consumers see packaged meat as convenient and safe, although it is considered by Brazilians to be over-manipulated. The traceability certification on the label provides credibility to the product for the Spanish but only partially for Brazilians

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils

Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products

Behavior of young bulls in confinement housed separately or in group

The objective of this study was to evaluate the behavior of young bulls (between September and October of 2003) and to associate this with their performance. Fifty crossbred animals were divided among three treatments: T1, with a pair of animals in each of 10 pens; T2, with 10 animals in individual stalls; and T3, with 20 animals in a collective pen. An adaptation period was followed by 5 d of observations, with annotations every 15 min between 6:00 and 20:00 h. The observed activities were ingestion, rumination and leisure. Dry and wet bulb temperatures, black glove temperature in shade and in the sun, and relative humidity were recorded at 10:00 and 15: h. Conditions of thermal comfort were also evaluated through the temperature and humidity index (THI). The mean THI value of 78.0 indicated the thermal discomfort of the animals. Time dedicated to ingestion by T1 animals (113.5 min) surpassed that of the other treatments (T2, 88.6 min and T3, 102.1 min). Ruminations time was similar for animals of T1 (121.3 min) and T2 (116.2 min), but greater than that of T3 (100.8 min). Leisure time of T1 animals (185.1 min) was less than those of T2 (215.1 min) and T3 (217.0 min). Animals of all the treatments preferred to ruminate while lying. Time spent lying was greater in individually housed animals (T2) and in those of the collective pen (T3). However, there were no significant differences among the treatments in the weight gain of the animals

Carcass Composition and Cuts of Bulls and Steers Fed with Three Concentrate Levels in the Diets

In this paper, weight, carcass dressing, weights of the primary cuts, weights of the physical components of the primary cuts, and weights of the main commercial cuts of 66 Purunã animals, of which 33 were bulls and 33 were steers were evaluated. These animals, with an average age of 19 months at the beginning of the experiment, were finished in a feedlot system during 116 days, and were fed with diets containing three levels of concentrate (0.8%, 1.1%, and 1.4% of body weight). The concentrate was formulated with 25% soybean meal, 73% ground corn grain, 1% of a mineral mix, and 1% of limestone. The interaction between sexual groups and the concentrate level was not significant for any of the variables. Likewise, no effect of the concentrate level was detected on the same variable traits. The bulls demonstrated higher hot carcass weights (265.1 vs 221.7 kg) and a higher proportion of forequarter (38.4% vs 36.1%) however the steers presented with higher proportions of side (19.7% vs 18.5%) and hindquarter (44.2% vs 43.1%). The bulls produced higher yields of muscle in the three primary cuts, there by resulting in higher yields of edible portions of the carcass. The bulls also produced higher weights of tenderloin, knuckle, topside, flat, eye round, rump, and rump cover. The finishing of young bulls in feedlot is to be recommended, since the animals produce carcasses with higher amounts of edible meat and higher yields of commercial cuts, thus allowing for a better price for the carcass. Low concentrate level could be used due to the lower cost of production for farmers

Methodology for studying the behavior of calves in confinement during the post-weaning phase

Twelve 60-day old, 120 kg mean initial age and weight, post-weaning Holstein calves were randomly distributed between two treatments (concentrates in meal or pellet form). The diet consisted of hay ad libitum and 2 kg daily of concentrates. Each animal was observed at six different time intervals: 5, 10, 15, 20, 25, and 30 minutes. A repeated measure of experimental units design, in a 2 x 6 factorial arrangement was used. The objective was to identify the most adequate time intervals to study ingestive behavior compared to the standard 5-minute observation interval scale. Treatments had no effect on the variables studied. Feeding, ruminating and idle activities duration times did no differ (P>0.05) among time interval scales. However, only in the 5- and 10-minute scales were the number of discrete periods of feeding, ruminating and idleness and their duration, statistically the same (P>0.05). Use of scales of up to 10-minute intervals between observations is recommended for this type of experiment (Pt