Marcel Manente Boiago

Fowl typhoid in laying hens cause hepatic oxidative stress

The aim of this study was to analyses nitric oxide, antioxidant status, and oxidative profile in the liver of laying hens naturally infected by Salmonella enterica subsp enterica serovar Gallinarum (S. Gallinarum). The nitrite/nitrate (NOx), reactive oxygen species (ROS), thiobarbituric acid-reactive substances (TBARS), catalase (CAT), glutathione reductase (GR), glutathione peroxidase (GPx) and glutathione S-transferase (GST) activities were measured in liver samples, as well the biomarkers of hepatic function (alanine aminotransferase (ALT), aspartate aminotransferase (AST), gamma-glutamyltransferase (GGT), total protein and albumin levels measured in serum. NOx levels and CAT activity were reduced in hepatic tissue of infected hens. On the other hand, TBARS and ROS levels, GR, GPx and GST activities were higher in infected animals. On biomarkers of tissue damage, ALT, AST, GGT and total protein levels were higher in serum of infected hens, and showed decreased albumin levels. In summary, ROS and TBARS production lead to damage on the membrane lipids that alter activities of antioxidant enzymes CAT, GR, GPx and GSH, an adaptive response against S. Gallinarum infection, contributing to the pathophysiology and clinical signs of the disease.

QUALITY ASSESSMENT OF EGGS PACKED UNDER MODIFIED ATMOSPHERE

Eggs are perishable foods and lose quality quickly if not stored properly. From the moment of posture to the marketing of egg, quality loss occurs through gas exchange and water through the pores of the shell with the external environment and thus, studies involving modified atmosphere packaging are extremely important. The aim of the present study is to assess the internal quality of eggs packed under modified atmosphere and stored at room temperature. Six hundred and twelve fresh commercial eggs from 38-week old Hisex White laying hens were used. The present study was conducted in a completely randomized experimental design in a 4 x 4 + 1 factorial arrangement [vacuum, vacuum with oxygen gas (O2) absorbent, vacuum with oxygen gas (O2) and carbon dioxide (CO2) absorbents, vacuum with oxygen gas (O2) absorbent and carbon dioxide (CO2) gas generator; storage times (7, 14, 21 and 28 days), control group (fresh eggs)], with three repetitions (12 eggs each). The following factors were assessed: weight maintenance during storage; Haugh unit; color and yolk index. The modified atmosphere packaging maintained the weight of the eggs during a period of 28 days. Vacuum packaging with O2 absorbent and CO2 gas generator was more efficient in maintenance of egg quality, based on the values ​​of Haugh unit and yolk index. The luminosity of the yolk was preserved during the 28 storage days in all of the packaging types used. The vacuum packaging with O2 gas absorbent and CO2 gas generator provide an increase in internal egg quality.

Qualidade física de ovos armazenados em diferentes condições de embalagens sob temperatura ambiente

The objective was to evaluate the internal quality of white-shelled consume eggs, sanitized or not, stored under different packaging conditions at room temperature. It was used 300 eggs, distributed in a completely randomized experimental design in a 3x2x4+1 factorial arrangement, three packaging conditions (PVC film, partial vacuum, partial vacuum with oxygen gas absorber), storage period (7, 14, 21 and 28 days), sanitized or not, and control (fresh eggs), with four repetitions. At the end of each period the analysis were performed. Partial vacuum condition was able to maintained Haugh unit, and promoted the best results for yolk index. The weight maintenance was better when packaged under vacuum, with or without O2 sachets absorbers. Lower values of water activity were obtained in eggs packed in PVC film, and when the sanitation was performed. It can be concluded that the internal egg quality decreases with storage time sharper in the eggs packed in PVC film, because vacuum has preserved some features of them. With sanitation, the storage conditions of eggs in PVC film should be improved because its internal quality decrease was greatest.

Feed addition of curcumin to laying hens showed anticoccidial effect, and improved egg quality and animal health

The aim of this study was to evaluate whether the addition of curcumin in the diet of commercial laying hens could have an anticoccidial action and improve egg quality. For this, 60 laying hens were divided into three groups: T0 (the control group); T30 and T50 (30 and 50 mg/kg of curcumin in the feed, respectively). Eggs recently laid were collected on days 14 and 21 of the experiment, and stored for 21 days. It was observed increased specific gravity and yolk index in stored eggs of the groups T30 and T50 compared to T0. The yolk color reduced in the eggs stored from groups T30 and T50 compared to T0. Moreover, TBARS levels were lower in fresh and stored eggs from groups T30 and T50. It was observed increased TAC levels in fresh eggs from groups T30 and T50 and in stored eggs from the group T50. The presence of curcumin was not detected by HPLC in the yolk and albumen. Seric levels of albumin and uric acid did not differ between groups, while seric levels of total proteins increased on day 21 on groups T30 and T50. Finally, it was observed a significant reduction on the number of oocysts in fecal samples on days 14 and 21 of T30 and T50 compared to T0. Based on these evidences, it is possible to conclude that the addition of curcumin in the diet of laying hens has an anticoccidial effect and improves egg quality.

Effects of phytogenic feed additive based on thymol, carvacrol and cinnamic aldehyde on body weight, blood parameters and environmental bacteria in broilers chickens

The aim of this study was to evaluate whether a phytogenic feed additive (PFA) based on essential oils such as carvacrol, thymol and cinnamic aldehyde, could be considered a replacement for antimicrobials used as growth promoters in broiler chickens, as well as to investigate its effect on total bacterial count, biochemical profiles, meat quality and meat fatty acid profile. A total of 240 broiler chicks were randomly distributed into 4 groups with 4 replicates of 15 animals each, as follow: T1 (basal diet only; the control group), T2 (basal diet supplemented with zinc bacitracin), T3 (basal diet with 0.5% of the PFA), T4 (basal diet with 1.0% of the PFA). The addition of 0.5% of the PFA improved live body weight of supplemented birds compared to the control group at 35 and 42 days of age, while the total bacterial count in the environment was reduced when 1.0% of the PFA was used. In addition, intestinal villi height and crypt depth suffered variations during the entire experiment in birds treated with both concentrations of the PFA and zinc bacitracin. Total erythrocyte counts were higher on days 14, 28 and 42 in both treated groups (PFA) compared to the control group, as well as hemoglobin content on days 28 and 42. On the other hand, leukocyte counts were lower on days 14, 28 and 42 due to reduced lymphocyte counts in both PFA treated groups compared to the control group. Serum levels of alanine aminotransferase (ALT) were lower in broilers fed with either concentration of PFA on day 14 of life, and the same was observed regarding aspartate aminotransferase (AST) in broiler treated with 0.5% of the PFA. Also, total protein and globulin levels were lower on days 14 and 28 in groups fed with phytogenic compared to the control group. Regarding meat quality, breast meat showed higher red intensity and shear force in groups fed with both concentrations of phytogenic compared to the control group, while weight loss by cooking was lower. Finally, 1.0% of phytogenic showed lower docosadienoic acid (C22:2) content in breast meat. In conclusion, results showed that the use of PFAs based on carvacrol and thymol may be considered an interesting alternative to increase broilers performance, replacing the use of antimicrobials as growth promoters, as well as an interesting alternative to reduce the total bacterial count in the environment of broiler chickens. Moreover, the diet containing phytogenic also showed hepaprotective effects but deserves attention regarding possible alterations on the immune response.

Broiler Meat Quality Evaluation Created in Simulated Conditions of Heat

The effect of different periods (0, 24, 48 and 72 h) of condition heat on the physical and chemical qualities of broiler meat was evaluated. Five hundred Cobb 500® chicks were used, of which 100 were reared at a thermoneutral temperature, ideal for every rearing stage, constituting the control group. The other 400 animals were reared in a climate chamber at 32 ± 2°C, simulated conditions heat for birds. The physical and chemical qualities of the meat was evaluated at 21, 35, and 42 days. This experiment was carried out using a completely randomized design with a factorial of 2 × 4 (temperature and periods of conditions heat, respectively) and four replicates. The means were compared by Tukey`s test at the 5% significance level. It was found that the heat affected the qualitative properties of the meat, particularly its lipid oxidation, water retention capacity, shear force, r value, and pH. Microbiological assessment was carried out on days 21, 35, and 42. The temperature treatments were not found to be associated with the occurrence of associated with the occurrence of any of the microbial species considered.

EFEITO DO PERÍODO DO ANO SOBRE A QUALIDADE DE OVOS COMERCIALIZADOS NO SUL DO BRASIL

O ovo e um produto que apresenta queda de qualidade quando submetido a condicoes improprias de armazenamento. O objetivo desse trabalho foi avaliar as caracteristicas qualitativas de ovos marrons tipo grande comercializados na cidade de Chapeco, SC, Brasil nos periodos de inverno e verao. Utilizou-se um delineamento inteiramente casualizado em esquema fatorial 2 x 4, sendo 2 periodos de coleta e 4 mercados analisados, com 4 repeticoes. Todos os ovos foram da mesma marca, lote e periodo de armazenamento de 9 dias apos a embalagem. Foram analisados os parâmetros de unidade Haugh, indice gema, coloracao da gema pelo leque colorimetrico DSM, pH do albumen e da gema e gravidade especifica. Os resultados obtidos foram submetidos a analise de variância atraves do programa SAS e as diferencas entre as medias comparadas pelo teste de Tukey a 5% de significância. Houve aumento significativo da gravidade especifica, da unidade Haugh e do indice de gema no periodo de inverno. No periodo do verao, foi observado aumento significativo dos valores de pH da gema e do albumen. Pode-se concluir que os ovos de galinha comercializados no inverno apresentaram melhor qualidade interna quando armazenados em temperatura ambiente, em relacao aos ovos comercializados no verao sob as mesmas condicoes de armazenamento.

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais

The present study evaluated the effect of the use of natural antioxidants in different spent hens processed meat, the physical-chemical and sensory characteristics of product were analyzed. The experiment was conducted at the Technology Laboratory of Animal Products, Department of Technology - FCAV / Unesp - Campus of Jaboticabal. Forty-five laying hens with approximately 80 weeks of age were used, distributed in a completely randomized experimental design in a 4x4 factorial arrangement, 4 condiment types (control, rosemary, clove and oregano, and the last three natural antioxidants) and 4 storage times (0; 3; 6 and 9 days at 4°C), with sixteen treatments and tree repetitions. It were evaluated the characteristics of humidity, pH, color, cooking loss, shear force, TBARS number and sensory analyze. The averages were obtained by Tukey test 5% of significance. The results showed an interaction between the storage time and condiments types in all analyzed parameters. It was concluded that oregano use decreased the processed meat oxidation, also pleased the judges in sensory analysis. The lowest notes in sensory analysis were obtained with the treatment that contained clove.