Teresinha Marisa Bertol

Effects of genotype and dietary oil supplementation on performance, carcass traits, pork quality and fatty acid composition of backfat and intramuscular fat

A 42-day study was conducted to evaluate the effect of genotype: terminal sire line Duroc×F1 (DC×F1); terminal sire line Embrapa MS-115×F1 (MS-115×F1); and MS-115×Moura (MS-115×MO) and three dietary oil sources: soybean; canola; and canola+flax, on performance, carcass traits, pork quality, and fatty acid composition. Genotype affected the technological quality of pork and fatty acid profile. MS-115-sired pigs had better meat color and Duroc-sired pigs had higher intramuscular fat content, more saturated fat and better omega-6/omega-3 ratio. Moura breed influenced positively meat tenderness and intramuscular fat. Diet did not affect the technological quality of the meat. Canola or canola+flax oil diet supplementations increased monounsaturated and C18:3 and decreased C18:2 fatty acids, reducing the omega-6/omega-3 ratio. The best omega-6/omega-3 ratio was obtained through supplementation with canola+flax.

Phenotypic and molecular characterization of Staphylococcus xylosus: technological potential for use in fermented sausage

Micrococcaceae strains are applied to fermented sausage as starter cultures, where several members of this family are naturally found. The aim of the present work was to isolate and characterize Staphylococcus xylosus from artisanal sausages produced in South Region of Brazil. From 89 isolates presenting catalase positive and coagulase negative activities, 25 strains were selected for phenotypic characterization. Nine strains identified as Staphylococcus xylosus by API-STAPH were evaluated for their nitrate reduction capacity, which showed satisfactory growth of the strains in the presence of nitrite and sodium chloride, demonstrating their potential for use as starter cultures in fermented sausage. The strains were also evaluated through genus and species-specific PCR, which showed only two as S. xylosus, differing from results found in phenotypic characterization.

Phenotypic characterization and species-specific PCR of promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented sausages

The purpose of the present work was to characterize promising starter culture strains of Lactobacillus plantarum isolated from naturally fermented artisanal sausage manufactured in the northwestern region of Rio Grande do Sul state, Brazil. From 127 isolates of homofermentative, Gram-positive and catalase-negative lactic acid bacteria, ten isolates were randomly selected and the phenotypic characterization and species-specific PCR were performed. Genomic DNA from each isolated strain and from the reference strains L. plantarum ATCC 8014 and L. pentosus ATCC 8041 were amplified using two pairs of L. plantarum species-specific primers (16/Lpl and LbP11/LbP12). The results of the phenotypic characterization and species-specific PCR indicated that five out of ten isolates were Lactobacillus plantarum.

ω‐3 in meat products: Benefits and effects on lipid oxidative stability

Although ω-3 intake has been associated with numerous health benefits, its addition to certain food matrices, and in particular meat products, may involve various technological barriers influencing the final quality of the products. Lipid oxidation must be highlighted due to the modification of both the sensory characteristics and the shelf-life of meat products. In order to reduce the impact of chemical changes and promote oxidative stability, the use of natural antioxidants has gained ground owing to the health and safety advantages linked to its effectiveness at reducing lipid oxidation. Many natural compounds have also been successfully tested in animal feed, in order to protect the raw meat materials and reduce the risk of lipid oxidation in processed products. This review aims to address the challenges and advantages of the incorporation of ω-3 fatty acids in raw meat materials and processed meat products, and to describe the use of different compounds to enhance lipid oxidative stability.

Efeito de diferentes fontes protéicas sobre desempenho, composição corporal e morfologia intestinal em leitões

A study was carried out to evaluate the effect of dried skim milk (LDP) in weaning diets containing different levels of high-protein soybean meal (PCS), for piglets weaned at 21 days of age. Five diets were compared, from weaning to 14 days post-weaning: T1 - basal diet, soybean meal (FS) as the main protein source; T2 and T4 - replacement of 30 and 50%, respectively, FS from basal diet by PCS; T3 and T5 - replacement of 30 and 50%, of FS from basal diet by PCS and 20% by LDP, respectively. The partial replacement of FS by PCS or LDP did not affect the performance neither the body composition or deposition tissues ratios of piglets in anyone of the evaluated period. The mucous membrane height and villus height at 14 days post-weaning were not affected by the protein source of the diet, but crypt depth was reduced by PCS, regardless of diet supplementation with LDP. The protein source did not affect performance neither body composition of piglets, but PCS provided a reduction of morphologic changes of the intestinal mucous membrane, signed by the reduction of the crypt depth.A study was carried out to evaluate the effect of dried skim milk (LDP) in weaning diets containing different levels of high-protein soybean meal (PCS), for piglets weaned at 21 days of age. Five diets were compared, from weaning to 14 days post-weaning: T1 - basal diet, soybean meal (FS) as the main protein source; T2 and T4 - replacement of 30 and 50%, respectively, FS from basal diet by PCS; T3 and T5 - replacement of 30 and 50%, of FS from basal diet by PCS and 20% by LDP, respectively. The partial replacement of FS by PCS or LDP did not affect the performance neither the body composition or deposition tissues ratios of piglets in anyone of the evaluated period. The mucous membrane height and villus height at 14 days post-weaning were not affected by the protein source of the diet, but crypt depth was reduced by PCS, regardless of diet supplementation with LDP. The protein source did not affect performance neither body composition of piglets, but PCS provided a reduction of morphologic changes of the intestinal mucous membrane, signed by the reduction of the crypt depth.

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products Viability of Staphylococcus xylosus strains AD1 and U5 isolated from natural fermented sausages was investigated as starter cultures in fermented sausages produced in the South Region of Brazil. The study demonstrated that the Staphylococcus xylosus strains AD1 and U5 showed significant growth during fermentation, stability over freeze-dried process, negative reaction for staphylococcal enterotoxins and viability for using as a single-strain culture or associated with lactic acid bacteria for production of fermented sausages.

Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

L. plantarum, cepa AJ2, foi isolado de salame naturalmente fermentado, fabricado na regiao Sul do Brasil e inoculado em salame tipo Milano. A cultura lactica apresentou habilidade para crescer no produto, promover a reducao do pH nos primeiros sete dias de fermentacao/maturacao e dos niveis residuais de nitrito e nitrato, assim como menores valores de peroxidos e TBARS. O salame inoculado teve maior intensidade de brilho e da cor vermelha, mas nao apresentou diferencas significativas na composicao quimica e na composicao de acidos graxos, em relacao ao controle.

Determinação dos valores de energia e do balanço de nitrogênio de alguns alimentos para leitões na fase inicial

The objective of this work was to determine the digestible (DE) and metabolizable (ME) energy values of some feeds for weaned pigs. Fourteen feeds were evaluated in five experiments, using 144 piglets with an average initial weight of 9.42+0.76 kg at 28 days of age. The DE and ME contents were determined by means of the total collection of feces and urine method. The protein sources from milk had higher energy and protein digestibility than soybean by products. Among these, concentrated protein and textured protein had the highest energy digestibility, and full fat extruded soybean had the smallest. The dry matter and energy digestibility values obtained for corn and soybean meal with 46.5% crude protein were similar to the values obtained for adults pigs, indicating that the capacity of piglets to digest these two feeds did not differ from adults swine. There was a reduction in the ME/DE ratio with increasing protein levels and with unbalance among dietary amino acids. The gross energy to N excreted in the urine ratio was reduced when dietary protein was increased and vices versa. These data indicate the need to determine a correction factor for the EM values, specific to the different groups of feeds and experimental conditions.

Efeito do peso do suíno em terminação ao início da restrição alimentar sobre o desempenho e a qualidade da carcaça

This experiment was carried out to determine the best live weight to start the feed restriction (RA) in order to improve the performance and carcass quality of barrows and gilts at the finishing phase, fed with dry feed, in the winter period. Four treatments was compared: T1 - Full fed (AV) until the slaughter time, T2 - AV until 90 kg LW and after that 10% RA; T3 - AV until 75 kg LW and after that 10% RA; T4 - AV until 60 kg LW and after that 10% RA. The study started when animals had 52.58 ± 2.34 kg LW and finished with 119.27 ± 1.99 kg LW, when the animals were slaughtered. The feed restriction started at whatever age reduced the average daily gain (GPD), but feed: gain ratio (F/G) was not improved neither carcass traits of the barrows. In the gilts, RA reduced GPD only in that, which started RA at 60 kg LW and feed: gain was not improved neither carcass traits with RA started at whatever age. Therefore, swine with high potential to lean meat deposition and low feed intake, fed with dry diets, which contain suitable levels of amino acids, do not respond to energy restriction starting between 60 and 90 kg to improve performance and carcass quality.

Níveis de suplementação com lactose na dieta de leitões desmamados

Foram comparados quatro niveis de inclusao de lactose (0, 7, 14 e 21%) na dieta pre-inicial de leitoes desmamados aos 21 dias de idade, com o objetivo de definir qual o melhor nivel de lactose para a dieta de desmame nesta idade. As dietas experimentais foram fornecidas do dia do desmame ate 14 dias apos e os leitoes foram acompanhados ate o final da fase de creche, aos 35 dias apos o desmame. O ganho de peso diario (GPD) e o consumo de racao diario (CRD) de 0 a 14 dias apos o desmame aumentaram linearmente (P<0,002, Y=151+3,26X e P<0,0002, Y=247+4,04X, respectivamente), enquanto a conversao alimentar (CA) reduziu linearmente (P<0,08, Y=1,73-0,011X), com o aumento dos niveis de lactose na dieta. No periodo total de creche (0 a 35 dias), o GPD e o ganho de peso total (GPT) aumentaram linearmente (P<0,14, Y=339+6X, Y=11,86+0,23X, respectivamente), com o aumento dos niveis de lactose. O peso medio dos leitoes aos 14 (PM14), 28 (PM28) e 35 (PM35) dias apos o desmame tambem elevou-se linearmente (P<0,006, Y=9,90+0,027X, P<0,08, Y=17,06+0,024X e P<0,14, Y=19,81+0,223X), em consequencia do aumento dos niveis de lactose na dieta. Foi concluido que a suplementacao da dieta com lactose nas duas primeiras semanas apos o desmame melhorou o desempenho de leitoes desmamados aos 21 dias de idade. A definicao do melhor nivel de inclusao de lactose nas dietas de desmame dependera de uma avaliacao do custo adicional desta suplementacao em relacao ao ganho obtido no desempenho.Foram comparados quatro niveis de inclusao de lactose (0, 7, 14 e 21%) na dieta pre-inicial de leitoes desmamados aos 21 dias de idade, com o objetivo de definir qual o melhor nivel de lactose para a dieta de desmame nesta idade. As dietas experimentais foram fornecidas do dia do desmame ate 14 dias apos e os leitoes foram acompanhados ate o final da fase de creche, aos 35 dias apos o desmame. O ganho de peso diario (GPD) e o consumo de racao diario (CRD) de 0 a 14 dias apos o desmame aumentaram linearmente (P<0,002, Y=151+3,26X e P<0,0002, Y=247+4,04X, respectivamente), enquanto a conversao alimentar (CA) reduziu linearmente (P<0,08, Y=1,73-0,011X), com o aumento dos niveis de lactose na dieta. No periodo total de creche (0 a 35 dias), o GPD e o ganho de peso total (GPT) aumentaram linearmente (P<0,14, Y=339+6X, Y=11,86+0,23X, respectivamente), com o aumento dos niveis de lactose. O peso medio dos leitoes aos 14 (PM14), 28 (PM28) e 35 (PM35) dias apos o desmame tambem elevou-se linearmente (P<0,006, Y=9,90+0,027X, P<0,08, Y=17,06+0,024X e P<0,14, Y=19,81+0,223X), em consequencia do aumento dos niveis de lactose na dieta. Foi concluido que a suplementacao da dieta com lactose nas duas primeiras semanas apos o desmame melhorou o desempenho de leitoes desmamados aos 21 dias de idade. A definicao do melhor nivel de inclusao de lactose nas dietas de desmame dependera de uma avaliacao do custo adicional desta suplementacao em relacao ao ganho obtido no desempenho.