Pedro Alves de Souza - Academia.edu (original) (raw)

Papers by Pedro Alves de Souza

Research paper thumbnail of Qualidade dos ovos frescos e armazenados em função do tempo de permanência nos ninhos em sistema cage-free

Research, Society and Development

O objetivo deste estudo foi investigar se a permanência dos ovos cage-free nos ninhos compromete ... more O objetivo deste estudo foi investigar se a permanência dos ovos cage-free nos ninhos compromete sua qualidade interna. Foram distribuídos 660 ovos de poedeiras comerciais Isa Brown, com 31 semanas, em dois estudos independentes. No estudo 1, foi avaliada a qualidade de 180 ovos frescos submetidos a diferentes tempos de permanência no ninho (0h, 2h, 4h, 6h). Analisou-se peso dos ovos, altura de albúmen, Unidade Haugh e Índice Gema. No estudo 2, foram armazenados 480 ovos em esquema fatorial 4 x 5 [tempo de permanência no ninho (0h, 2h, 4h, 6h) vs período de armazenamento (0, 7, 14, 21 e 28 dias)]. Foram avaliados altura de albúmen, Unidade Haugh, Índice Gema, pH de gema e albúmen, oxidação lipídica e perda de peso dos ovos. Observaram-se alterações significativas para Unidade Haugh e altura de albúmen em ovos frescos, à medida que os ovos permaneciam no ninho, com menores valores (P<0,05) 6h pós-postura. Já em ovos armazenados, houve interação significativa entre o tempo de perma...

Research paper thumbnail of Performance, Carcass Traits and Quality of Longissimus lumborum muscle of Santa Inês lambs

American Journal of Animal and Veterinary Sciences, 2020

The aim of this research was to evaluate carcass traits and meat quality of finishing lambs in pa... more The aim of this research was to evaluate carcass traits and meat quality of finishing lambs in pastures with different leaf area index with or without high protein-mineral supplementation. In this study, forty-eight young Santa Inês rams were used, with an average initial body weight of 13.5 kg and an average age of 4 months. For approximately 10 h a day, the animals had access to pastures comprised of Cynodon spp cultivar Tifton 85. In vivo measurements, including body length, anterior and posterior heights, chest perimeter, rump and thoracic widths, were evaluated. Based on the data in this study, providing supplements for sheep improved the carcass composition as increased hot carcass weight, cold carcass weight, empty body weight, carcass yield, external and internal carcass lengths and thoracic depth. Moreover, supplementation increased slaughter weight, which accounts for the largest portion of the producer's profitability. Although the use of supplements increases production costs, it also improved quantitative and qualitative characteristics of the meat, which could satisfy the consumer market. The meat from supplemented animals had a lower atherogenicity index compared to the control suggesting the meat from supplemented lambs is healthier to be consumed.

Research paper thumbnail of Internal quality of commercial eggs stored under conditions that simulate storage from laying to consumption

South African Journal of Animal Science, 2021

This study evaluated the effects on the internal quality of eggs of various storage environments ... more This study evaluated the effects on the internal quality of eggs of various storage environments through which eggs may pass between being laid and being consumed. Commercial eggs (N = 648) from Dekalb White hens were used. Treatments consisted of T1: 28 days at 4 °C; T2: 28 days at 20 °C; T3: 7 days at room temperature (27 °C ± 2 °C) (humidity 55%) and 21 days at 4 °C; T4: 7 days at room temperature and 21 days at 20 °C; T5: 14 days at room temperature and 14 days at 4 °C; T6: 14 days at room temperature and 14 days at 20 °C; T7: 21 days at room temperature and 7 days at 4 °C; T8: 21 days at room temperature and 7 days at 20 °C; and T9: 28 days at room temperature. The characteristics that were evaluated consisted of Haugh unit (HU), yolk index (YI), colour (L*, a* and b*), albumen pH, yolk pH and lipid oxidation. Eggs stored 28 days were darker (L*), and had greater yolk pH and lipid oxidation than fresh eggs. Eggs stored under T1 and T3 conditions had greater HU and YI than eggs ...

Research paper thumbnail of Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

Poultry Science, 2021

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems

Anais da Academia Brasileira de Ciências, 2020

Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and dru... more Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from freerange broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.

Research paper thumbnail of Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months

Poultry Science, 2017

This study evaluated the effects of freezing (−18 • C) for 12 mo on attributes related to the tex... more This study evaluated the effects of freezing (−18 • C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers raised in 4 rearing systems (Antibiotic

Research paper thumbnail of Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

International Journal of Biometeorology, 2017

The aim of this study was to evaluate the effect of ambient temperature on the physical and chemi... more The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22°C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

Research paper thumbnail of Morphometry and ultra-structure of the intestinal mucosa of broilers fed different additives

Revista Brasileira de Ciência Avícola, 2007

This study aimed at evaluating the effect of the use of different growth promoters on the morphom... more This study aimed at evaluating the effect of the use of different growth promoters on the morphometry and ultra-structure of the intestinal mucosa of 42-day-old broilers. A total number of 36 male Cobb broilers was distributed in a randomized experimental design with a 3 x 3 factorial arrangement, with 3 prebiotic and 3 probiotic sources in the feed, summing up 9 treatments, with 4 replicates each. There was a significant interaction (P<0.01) among the studied factor for villi height (VH) in all intestinal segments, and for crypt depth (CD) in the duodenum and the ileum. In the duodenum, higher villi were obtained in the control group, with the combination of B. subtilis and prebiotics, and with the single use of MOS+OA. No VH differences were observed between the control group and those fed prebiotics. In the jejunum, the highest villi were obtained with the use of the bacterial pool, followed by the control group, and by the use of B. subtilis. Higher villi were also obtained in the control group and in the groups fed MOS, when B. subtilis was used in combination with prebiotics, and when the bacterial pool was used individually or in combination with MOS. In the ileum, the highest villi were obtained with the individual use of B. subtilis, and when MOS+OA or MOS were individually used or in combination with the bacterial pool. As to duodenal CD, deeper crypts were observed in the control group and in those fed B. subtilis or MOS+OA. In the ileum, deeper crypts were also found in the control group and those fed B. subtilis. Deeper crypts were also found when the bacterial pool was individually used or in combination with MOS+OA, and with the individual use of MOS. It was concluded that the use of growth promoters was beneficial to increase intestinal villi height when Bacillus subtilis was used in combination with prebiotics. The other growth promoters (MOS+OA, MOS, and bacterial pool), can be individually used in most situations. The tested growth promoters did not influence intestinal villi density.

Research paper thumbnail of Performance of broilers fed diets containing natural growth promoters

Revista Brasileira de Ciência Avícola, 2004

The present study evaluated the effect of different probiotics on the performance of broiler chic... more The present study evaluated the effect of different probiotics on the performance of broiler chickens. A thousand and fifty one-day-old male Cobb chicks were distributed in a completely randomized design in a 3 x 2 + 1 factorial arrangement (3 probiotics sources in the diet, 2 probiotics concentrations in drinking water and 1 control group), with 5 repetitions of 30 birds per parcel. The results showed better feed conversion (p<0.01) (1-21, 22-35 and 1-45 days) and weight gain (p<0.05) (22-35 and 1-45 days) in the control group in relation to the groups receiving probiotics. The use of Bacillus subtilis in the diet improved (p<0.05) feed conversion during the growing phase, but this was not seen in the following period. Thus, it was concluded that probiotics supplementation had no beneficial effects on the performance.

Research paper thumbnail of Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

Ciência Rural, 2014

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the... more This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

Research paper thumbnail of Intestinal mucosa development in broiler chickens fed natural growth promoters

Revista Brasileira de Ciência Avícola, 2005

This study evaluated the use of probiotics and prebiotics on the histological and morphological i... more This study evaluated the use of probiotics and prebiotics on the histological and morphological indexes of the intestinal mucosa of broilers at 21 days of age. Thirty-six birds were randomly distributed in a 3 x 3 factorial arrangement, considering 3 probiotics and prebiotics sources in the diet. There were 9 treatments with 4 repetitions. Diet treatments were: 1-Control (without growth promoters); 2-Bacillus subtilis-based probiotic (Pro 1); 3-Probiotic (Pool) based on Lactobacillus acidophilus and casei, Streptococcus lactis and faecium, Bifidobacterium bifidum and Aspergillus oryzae (Pro 2); 4-Prebiotic based on Phosphorylated Mannanoligosaccharide (MOS) and Organic Acidifier (OA) (Pre 1); 5-MOS-based prebiotic (Pre 2); 6-Pro 1 + Pre 1; 7-Pro 1 + Pre 2; 8-Pro 2 + Pre 1; 9-Pro 2 + Pre 2. Higher villus height (VH) (p<0.01) were seen in the duodenum of birds fed diets without prebiotics, whereas birds fed Bacillus subtilis-based probiotic and birds fed prebiotic based on MOS and OA showed higher VH (p<0.01) in jejunum and ileum. Greater crypt depths (CD) (p<0.01) were observed in the duodenum, jejunum and ileum of birds receiving B. subtilis, and in the duodenum and jejunum of birds fed diets without prebiotics. Significant interaction (p<0.01) between the evaluated factors was seen for both, VH and CD, in the three intestinal portions. Greater VH was obtained in duodenum, jejunum and ileum with the use of probiotics and prebiotics and greater CD with the use of probiotics, in relation to the control group. There was no difference in villus density (VD) between birds fed diets without additives or diets containing probiotics and prebiotics. Nevertheless, there was a significant interaction (p<0.05) between the evaluated factors for VD in the duodenum. Concluding, beneficial effects were seen in histological indexes of the intestinal mucosa with the use of probiotics and prebiotics at 21 days of age.

Research paper thumbnail of Características produtivas e imunológicas de frangos de corte submetidos a dietas suplementadas com cromo, criados sob diferentes condições de ambiente

Revista Brasileira de Zootecnia, 2012

Objetivou-se avaliar o desempenho, a resposta imune e as características de carcaça de frangos de... more Objetivou-se avaliar o desempenho, a resposta imune e as características de carcaça de frangos de corte alimentados com dietas suplementadas com cromo complexado a levedura (Saccharomyces cerevisae), criados em diferentes condições de temperatura. O experimento foi conduzido em câmaras climáticas com sistema de aquecimento e refrigeração, utilizando-se as seguintes condições de temperatura, de acordo com as idades: 1 a 3 dias (35, 35 e 35 ºC ± 2), 4 a 7 dias (35, 30, 25 ºC ± 2), 8 a 14 dias (34, 27 e 20 ºC ± 2), 15 a 21 dias (33, 26 e 18 ºC ± 2) e de 22 a 47 dias (32, 26 e 18 ºC ± 2), respectivamente, para temperatura quente, termoneutra e fria. As dietas foram suplementadas com 0, 400, 800, 1.200 μg Cr/kg. A suplementação de 400 μg Cr/kg melhora a viabilidade e, em aves mantidas em temperatura quente, a conversão alimentar, enquanto a temperatura de criação mostrou ter grande influência sobre as características produtivas em todas as fases de criação. As aves criadas em temperatura...

Research paper thumbnail of Influence of Ascorbic Acid on Egg Quality

Ciência e Tecnologia de Alimentos, 2001

Research paper thumbnail of Determinação das qualidades físicas e sensoriais da carne de matrizes de descarte de frangos corte

Archivos de Zootecnia, 2011

Research paper thumbnail of Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio

Archivos de Zootecnia, 2010

Research paper thumbnail of Qualidade física de ovos armazenados em diferentes condições de embalagens sob temperatura ambiente

Archivos de Zootecnia, 2013

Research paper thumbnail of Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

Revista Brasileira de Ciência Avícola, 2005

The present study evaluated the effect of different deboning times on the quality of broiler brea... more The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A-deboning immediately after chilling, B-deboning 1 h after chilling, C-deboning 2 h after chilling, D-deboning 3 h after chilling, E-deboning 4 h after chilling, and F-deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A-11.78 kgf and B-10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.

Research paper thumbnail of CARACTERÍSTICAS FÍSICAS DOS OVOS DE GALINHA D’ANGOLA (Numida meleagris) E SEU POTENCIAL DE MERCADO NO BRASIL

Ensino e Pesquisa no Campo da Engenharia e da Tecnologia de Alimentos, 2021

Research paper thumbnail of Avaliação de diferentes teores de gordura e antioxidante natural nos parâmetros qualitativos e sensoriais de embutido fresco de carne ovina

Ars Veterinaria, May 14, 2008

... (EVALUATION OF DIFFERENT QUANTITIES OF FAT AND NATURAL ANTIOXIDANT IN QUALITATIVE AND SENSORI... more ... (EVALUATION OF DIFFERENT QUANTITIES OF FAT AND NATURAL ANTIOXIDANT IN QUALITATIVE AND SENSORIAL PARAMETERS OF FRESH LAMB SAUSAGE) ... The inclusion of 15% of swine fat and 0.1% of rosemary were more adequate for the fresh lamb sausage. ...

Research paper thumbnail of Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy

Animals, 2021

This study aimed to evaluate the effects of aging on the quality of breast meat from broilers aff... more This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrime...

Research paper thumbnail of Qualidade dos ovos frescos e armazenados em função do tempo de permanência nos ninhos em sistema cage-free

Research, Society and Development

O objetivo deste estudo foi investigar se a permanência dos ovos cage-free nos ninhos compromete ... more O objetivo deste estudo foi investigar se a permanência dos ovos cage-free nos ninhos compromete sua qualidade interna. Foram distribuídos 660 ovos de poedeiras comerciais Isa Brown, com 31 semanas, em dois estudos independentes. No estudo 1, foi avaliada a qualidade de 180 ovos frescos submetidos a diferentes tempos de permanência no ninho (0h, 2h, 4h, 6h). Analisou-se peso dos ovos, altura de albúmen, Unidade Haugh e Índice Gema. No estudo 2, foram armazenados 480 ovos em esquema fatorial 4 x 5 [tempo de permanência no ninho (0h, 2h, 4h, 6h) vs período de armazenamento (0, 7, 14, 21 e 28 dias)]. Foram avaliados altura de albúmen, Unidade Haugh, Índice Gema, pH de gema e albúmen, oxidação lipídica e perda de peso dos ovos. Observaram-se alterações significativas para Unidade Haugh e altura de albúmen em ovos frescos, à medida que os ovos permaneciam no ninho, com menores valores (P<0,05) 6h pós-postura. Já em ovos armazenados, houve interação significativa entre o tempo de perma...

Research paper thumbnail of Performance, Carcass Traits and Quality of Longissimus lumborum muscle of Santa Inês lambs

American Journal of Animal and Veterinary Sciences, 2020

The aim of this research was to evaluate carcass traits and meat quality of finishing lambs in pa... more The aim of this research was to evaluate carcass traits and meat quality of finishing lambs in pastures with different leaf area index with or without high protein-mineral supplementation. In this study, forty-eight young Santa Inês rams were used, with an average initial body weight of 13.5 kg and an average age of 4 months. For approximately 10 h a day, the animals had access to pastures comprised of Cynodon spp cultivar Tifton 85. In vivo measurements, including body length, anterior and posterior heights, chest perimeter, rump and thoracic widths, were evaluated. Based on the data in this study, providing supplements for sheep improved the carcass composition as increased hot carcass weight, cold carcass weight, empty body weight, carcass yield, external and internal carcass lengths and thoracic depth. Moreover, supplementation increased slaughter weight, which accounts for the largest portion of the producer's profitability. Although the use of supplements increases production costs, it also improved quantitative and qualitative characteristics of the meat, which could satisfy the consumer market. The meat from supplemented animals had a lower atherogenicity index compared to the control suggesting the meat from supplemented lambs is healthier to be consumed.

Research paper thumbnail of Internal quality of commercial eggs stored under conditions that simulate storage from laying to consumption

South African Journal of Animal Science, 2021

This study evaluated the effects on the internal quality of eggs of various storage environments ... more This study evaluated the effects on the internal quality of eggs of various storage environments through which eggs may pass between being laid and being consumed. Commercial eggs (N = 648) from Dekalb White hens were used. Treatments consisted of T1: 28 days at 4 °C; T2: 28 days at 20 °C; T3: 7 days at room temperature (27 °C ± 2 °C) (humidity 55%) and 21 days at 4 °C; T4: 7 days at room temperature and 21 days at 20 °C; T5: 14 days at room temperature and 14 days at 4 °C; T6: 14 days at room temperature and 14 days at 20 °C; T7: 21 days at room temperature and 7 days at 4 °C; T8: 21 days at room temperature and 7 days at 20 °C; and T9: 28 days at room temperature. The characteristics that were evaluated consisted of Haugh unit (HU), yolk index (YI), colour (L*, a* and b*), albumen pH, yolk pH and lipid oxidation. Eggs stored 28 days were darker (L*), and had greater yolk pH and lipid oxidation than fresh eggs. Eggs stored under T1 and T3 conditions had greater HU and YI than eggs ...

Research paper thumbnail of Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

Poultry Science, 2021

This is a PDF file of an article that has undergone enhancements after acceptance, such as the ad... more This is a PDF file of an article that has undergone enhancements after acceptance, such as the addition of a cover page and metadata, and formatting for readability, but it is not yet the definitive version of record. This version will undergo additional copyediting, typesetting and review before it is published in its final form, but we are providing this version to give early visibility of the article. Please note that, during the production process, errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.

Research paper thumbnail of Lipid Assessment, Cholesterol and Fatty Acid Profile of meat from broilers raised in four different rearing systems

Anais da Academia Brasileira de Ciências, 2020

Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and dru... more Evaluated lipid and cholesterol concentration and fatty acid profile of raw breast, thigh and drumstick meat from broilers raised in different rearing systems. Were used 200 male broiler carcasses from four different rearing systems (n=50 from conventional intensive; n=50 from organic; n=50 from free-range; and n=50 from antibiotic-free) distributed in a completely randomized design with four rearing systems and 50 replications (carcasses). Breast meat from conventional broilers showed higher lipid (1.47) and cholesterol (34.13) concentration. Thigh and drumstick meat from freerange broilers had higher lipid (7.53/4.73) and cholesterol (45.55/53.65) concentration. Fat contained in breast, thigh and drumstick meat from free-range broilers showed higher levels of polyunsaturated fatty acids. Fat from breast and thigh meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Fat from thigh meat from organic broilers showed higher levels of EPA (C20:5n3) and DHA (C22:6n3). Fat from drumstick meat from free-range broilers showed higher total concentration of ω3 and ω6 fatty acids. Meat from chickens raised in alternative rearing systems offers less risk to cardiovascular health because it presents lower concentrations of lipids and cholesterol, greater amounts of polyunsaturated fatty acids, which are beneficial for human health.

Research paper thumbnail of Physical and chemical characteristics of meat from broilers raised in 4 different rearing systems, stored under freezing for up to 12 months

Poultry Science, 2017

This study evaluated the effects of freezing (−18 • C) for 12 mo on attributes related to the tex... more This study evaluated the effects of freezing (−18 • C) for 12 mo on attributes related to the texture of breast, drumstick, and thigh from broilers raised in 4 different rearing systems. Five-hundred carcasses of male broilers raised in 4 rearing systems (Antibiotic

Research paper thumbnail of Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

International Journal of Biometeorology, 2017

The aim of this study was to evaluate the effect of ambient temperature on the physical and chemi... more The aim of this study was to evaluate the effect of ambient temperature on the physical and chemical characteristics of the longissimus dorsi muscle by comparing the quality of meat from pigs reared in a controlled and in an uncontrolled environment, the latter provided with a shallow pool. Twenty castrated male pigs of the Topigs line were randomly allotted to two treatments: a controlled environment, with constant temperature (22°C) and relative humidity (70%); and an uncontrolled environment in a conventional shed for rearing pigs equipped with a shallow pool, where pigs were subject to climatic variations. Meat from pigs kept in the controlled environment showed a greater capacity to retain intracellular water, higher tenderness, and lower cholesterol levels than meat from pigs reared in the uncontrolled environment, but displayed higher lipid oxidation and a lower concentration of DHA. Treatments had no effect on color, pH, chemical composition, or fatty acid profile (except DHA concentration). Rearing pigs in sheds equipped with a shallow pool minimizes the effects of environmental heat on meat quality, allowing the production of high-quality meat in warm climate regions without expensive investments. Animals reared in an uncontrolled environment equipped with a shallow pool are able to produce meat with characteristics within the quality standards and with similar quality to that of meat from animals raised in controlled environment.

Research paper thumbnail of Morphometry and ultra-structure of the intestinal mucosa of broilers fed different additives

Revista Brasileira de Ciência Avícola, 2007

This study aimed at evaluating the effect of the use of different growth promoters on the morphom... more This study aimed at evaluating the effect of the use of different growth promoters on the morphometry and ultra-structure of the intestinal mucosa of 42-day-old broilers. A total number of 36 male Cobb broilers was distributed in a randomized experimental design with a 3 x 3 factorial arrangement, with 3 prebiotic and 3 probiotic sources in the feed, summing up 9 treatments, with 4 replicates each. There was a significant interaction (P<0.01) among the studied factor for villi height (VH) in all intestinal segments, and for crypt depth (CD) in the duodenum and the ileum. In the duodenum, higher villi were obtained in the control group, with the combination of B. subtilis and prebiotics, and with the single use of MOS+OA. No VH differences were observed between the control group and those fed prebiotics. In the jejunum, the highest villi were obtained with the use of the bacterial pool, followed by the control group, and by the use of B. subtilis. Higher villi were also obtained in the control group and in the groups fed MOS, when B. subtilis was used in combination with prebiotics, and when the bacterial pool was used individually or in combination with MOS. In the ileum, the highest villi were obtained with the individual use of B. subtilis, and when MOS+OA or MOS were individually used or in combination with the bacterial pool. As to duodenal CD, deeper crypts were observed in the control group and in those fed B. subtilis or MOS+OA. In the ileum, deeper crypts were also found in the control group and those fed B. subtilis. Deeper crypts were also found when the bacterial pool was individually used or in combination with MOS+OA, and with the individual use of MOS. It was concluded that the use of growth promoters was beneficial to increase intestinal villi height when Bacillus subtilis was used in combination with prebiotics. The other growth promoters (MOS+OA, MOS, and bacterial pool), can be individually used in most situations. The tested growth promoters did not influence intestinal villi density.

Research paper thumbnail of Performance of broilers fed diets containing natural growth promoters

Revista Brasileira de Ciência Avícola, 2004

The present study evaluated the effect of different probiotics on the performance of broiler chic... more The present study evaluated the effect of different probiotics on the performance of broiler chickens. A thousand and fifty one-day-old male Cobb chicks were distributed in a completely randomized design in a 3 x 2 + 1 factorial arrangement (3 probiotics sources in the diet, 2 probiotics concentrations in drinking water and 1 control group), with 5 repetitions of 30 birds per parcel. The results showed better feed conversion (p<0.01) (1-21, 22-35 and 1-45 days) and weight gain (p<0.05) (22-35 and 1-45 days) in the control group in relation to the groups receiving probiotics. The use of Bacillus subtilis in the diet improved (p<0.05) feed conversion during the growing phase, but this was not seen in the following period. Thus, it was concluded that probiotics supplementation had no beneficial effects on the performance.

Research paper thumbnail of Quality of aged shoulder from lambs fed with different oldman saltbush hay levels (Atriplex nummularia)

Ciência Rural, 2014

This study assessed the effects of different levels of oldman saltbush hay and ageing time on the... more This study assessed the effects of different levels of oldman saltbush hay and ageing time on the physical characteristics of Santa Inês lamb meat. Sixty shoulders from 32 male lambs fed with 30, 40, 50 or 60% oldman saltbush hay for 60 days were vacuum-packaged and stored in a refrigerator at 0 ± 1°C for 0, 7 or 14 days of ageing. The shear force, cooking loss and water holding capacity were 3.06kgf cm-2, 37.28% and 76.71%, respectively, and there were no significant changed by studied factors (P>0.05)

Research paper thumbnail of Intestinal mucosa development in broiler chickens fed natural growth promoters

Revista Brasileira de Ciência Avícola, 2005

This study evaluated the use of probiotics and prebiotics on the histological and morphological i... more This study evaluated the use of probiotics and prebiotics on the histological and morphological indexes of the intestinal mucosa of broilers at 21 days of age. Thirty-six birds were randomly distributed in a 3 x 3 factorial arrangement, considering 3 probiotics and prebiotics sources in the diet. There were 9 treatments with 4 repetitions. Diet treatments were: 1-Control (without growth promoters); 2-Bacillus subtilis-based probiotic (Pro 1); 3-Probiotic (Pool) based on Lactobacillus acidophilus and casei, Streptococcus lactis and faecium, Bifidobacterium bifidum and Aspergillus oryzae (Pro 2); 4-Prebiotic based on Phosphorylated Mannanoligosaccharide (MOS) and Organic Acidifier (OA) (Pre 1); 5-MOS-based prebiotic (Pre 2); 6-Pro 1 + Pre 1; 7-Pro 1 + Pre 2; 8-Pro 2 + Pre 1; 9-Pro 2 + Pre 2. Higher villus height (VH) (p<0.01) were seen in the duodenum of birds fed diets without prebiotics, whereas birds fed Bacillus subtilis-based probiotic and birds fed prebiotic based on MOS and OA showed higher VH (p<0.01) in jejunum and ileum. Greater crypt depths (CD) (p<0.01) were observed in the duodenum, jejunum and ileum of birds receiving B. subtilis, and in the duodenum and jejunum of birds fed diets without prebiotics. Significant interaction (p<0.01) between the evaluated factors was seen for both, VH and CD, in the three intestinal portions. Greater VH was obtained in duodenum, jejunum and ileum with the use of probiotics and prebiotics and greater CD with the use of probiotics, in relation to the control group. There was no difference in villus density (VD) between birds fed diets without additives or diets containing probiotics and prebiotics. Nevertheless, there was a significant interaction (p<0.05) between the evaluated factors for VD in the duodenum. Concluding, beneficial effects were seen in histological indexes of the intestinal mucosa with the use of probiotics and prebiotics at 21 days of age.

Research paper thumbnail of Características produtivas e imunológicas de frangos de corte submetidos a dietas suplementadas com cromo, criados sob diferentes condições de ambiente

Revista Brasileira de Zootecnia, 2012

Objetivou-se avaliar o desempenho, a resposta imune e as características de carcaça de frangos de... more Objetivou-se avaliar o desempenho, a resposta imune e as características de carcaça de frangos de corte alimentados com dietas suplementadas com cromo complexado a levedura (Saccharomyces cerevisae), criados em diferentes condições de temperatura. O experimento foi conduzido em câmaras climáticas com sistema de aquecimento e refrigeração, utilizando-se as seguintes condições de temperatura, de acordo com as idades: 1 a 3 dias (35, 35 e 35 ºC ± 2), 4 a 7 dias (35, 30, 25 ºC ± 2), 8 a 14 dias (34, 27 e 20 ºC ± 2), 15 a 21 dias (33, 26 e 18 ºC ± 2) e de 22 a 47 dias (32, 26 e 18 ºC ± 2), respectivamente, para temperatura quente, termoneutra e fria. As dietas foram suplementadas com 0, 400, 800, 1.200 μg Cr/kg. A suplementação de 400 μg Cr/kg melhora a viabilidade e, em aves mantidas em temperatura quente, a conversão alimentar, enquanto a temperatura de criação mostrou ter grande influência sobre as características produtivas em todas as fases de criação. As aves criadas em temperatura...

Research paper thumbnail of Influence of Ascorbic Acid on Egg Quality

Ciência e Tecnologia de Alimentos, 2001

Research paper thumbnail of Determinação das qualidades físicas e sensoriais da carne de matrizes de descarte de frangos corte

Archivos de Zootecnia, 2011

Research paper thumbnail of Características sensoriais da carne de cordeiro maturada e injetada com cloreto de cálcio

Archivos de Zootecnia, 2010

Research paper thumbnail of Qualidade física de ovos armazenados em diferentes condições de embalagens sob temperatura ambiente

Archivos de Zootecnia, 2013

Research paper thumbnail of Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

Revista Brasileira de Ciência Avícola, 2005

The present study evaluated the effect of different deboning times on the quality of broiler brea... more The present study evaluated the effect of different deboning times on the quality of broiler breast meat. Seventy-two broiler breasts were evaluated. They were distributed in a completely randomized experimental design, with six treatments, six repetitions and two birds per parcel. The treatments were denominated as follows: A-deboning immediately after chilling, B-deboning 1 h after chilling, C-deboning 2 h after chilling, D-deboning 3 h after chilling, E-deboning 4 h after chilling, and F-deboning 24 hours after chilling. Lowest pH values (p<0.05) were seen when deboning was performed 24 h after carcass chilling (pH=6.00) in comparison to deboning at 0 h (6.69) and 1 h (6.42) after chilling. R values were inversely proportional to pH values, i.e., R values were lower (p<0.05) in treatments A (1.05) and B (1.07) when compared to treatment F (1.44). No differences were seen in cooking loss during thermal treatment (broiling) of the muscle P. major. Higher shear forces (p<0.05) were seen in broiled muscles from carcasses with shorter storage times (A-11.78 kgf and B-10.75 kgf) before deboning, when compared to treatments E (6.11 kgf) and F (5.64 kgf). Higher L* values were observed in the treatment in which carcass deboning was performed 24 hours after chilling (49.26) in comparison to deboning immediately after chilling (44.68). Therefore, it was concluded that an interval of at least 4 hours is needed between chilling and deboning to obtain broiled breast fillets with tender texture. Furthermore, paler meat color (L* value) was produced with longer carcass storage before deboning.

Research paper thumbnail of CARACTERÍSTICAS FÍSICAS DOS OVOS DE GALINHA D’ANGOLA (Numida meleagris) E SEU POTENCIAL DE MERCADO NO BRASIL

Ensino e Pesquisa no Campo da Engenharia e da Tecnologia de Alimentos, 2021

Research paper thumbnail of Avaliação de diferentes teores de gordura e antioxidante natural nos parâmetros qualitativos e sensoriais de embutido fresco de carne ovina

Ars Veterinaria, May 14, 2008

... (EVALUATION OF DIFFERENT QUANTITIES OF FAT AND NATURAL ANTIOXIDANT IN QUALITATIVE AND SENSORI... more ... (EVALUATION OF DIFFERENT QUANTITIES OF FAT AND NATURAL ANTIOXIDANT IN QUALITATIVE AND SENSORIAL PARAMETERS OF FRESH LAMB SAUSAGE) ... The inclusion of 15% of swine fat and 0.1% of rosemary were more adequate for the fresh lamb sausage. ...

Research paper thumbnail of Effect of Aging on the Quality of Breast Meat from Broilers Affected by Wooden Breast Myopathy

Animals, 2021

This study aimed to evaluate the effects of aging on the quality of breast meat from broilers aff... more This study aimed to evaluate the effects of aging on the quality of breast meat from broilers affected of wooden breast. Samples that were classified as normal (control), moderate (hardness verified only in one region of breast fillet), and severe (hardness verified in all the extension of breast fillet) were evaluated fresh and after three and seven days of aging. Normal samples and samples with a moderate degree of myopathy showed greater water-holding capacity, which may benefit the processing industry of poultry meat. During the aging process, increase was observed in total collagen concentration (from 0.41% in normal samples to 0.56% in samples with severe degree). Samples of chicken breast affected by moderate degree showed higher myofibril fragmentation index (MFI = 115) than normal chicken samples (95.65). Although chicken samples affected with severe degree of wooden breast myopathy are more tender than normal chicken breasts, they produce more exudate, which can be detrime...