Doutorado em Ciência Animal (EVZ)
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Item Espectroscopia de infravermelho próximo na determinação da composição, perdas por cocção e força de cisalhamento de carne bovina congelada a -20 e a -40°C(Universidade Federal de Goiás, 2009-08-31) BEZERRA, Robert Taylor Rocha; NICOLAU, Edmar Soares; http://lattes.cnpq.br/9601723963736071; REZENDE, Cíntia Silva Minafra e; http://lattes.cnpq.br/5841210447886226; LAGE, Moacir Evandro; http://lattes.cnpq.br/2053334263459111This study was conducted to evaluate the application of near infrared spectroscopy (NIRS) in the prediction of levels of protein, moisture, fat besides cooking losses and shear force in non-ground frozen meat under slow method -20° C and rapid -40° C. The study was conducted in two stages, the first to identify the effect of freezing on the spectra and the second for the development of equations of calibration and validation of the quantitative method for the constituents and quality factors cited. For the two stages 16 muscles Longissimus dorsi purchased at a large cold-storage building in the state of Goiás under Federal Inspection were used. The method developed to identify the effect of freezing on the spectra obtained by NIRS was able to identify 100% of the samples for the processing -20° and -40° C, with coefficients of determination (R2) greater than 0.94. After identifying the differences between the spectra according to the treatments in the first stage, the calibration was developed to create equations for moisture, protein, fat, cooking losses and shear force for each treatment. In the stage of calibration the regression analysis was developed, , taking as independent variables the results of physical-chemical analysis, and as dependent variables, the results of reflectance in the near infrared region from 1100 to 2400nm. The method showed itself effective for determining differences between spectra of Longissimus dorsi muscles subjected to freezing in temperatures of -20° and -40° C. The influence of the method of freezing on moisture and cooking losses was significant (P<0.05) on the test. The determination coefficients (R2) obtained from the relation between the analysis values by reference methods and by NIRS, for the protein, moisture and fat contents at -20° and -40°C were superior to 0,90. For shear force and cooking losses the values of R2 were superior to 0,70.Item Caracterização molecular e isolamentode clostrídios psicrofílicos e psicrotróficos associados à deterioração de carnes refrigeradas embaladas a vácuo(Universidade Federal de Goiás, 2009-02-20) BUENO, Cláudia Peixoto; PRADO, Cristiano Sales; http://lattes.cnpq.br/1661902818272650; MESQUITA, Albenones José de; http://lattes.cnpq.br/3180029815183858The deterioration of vacuum packed refrigerated meat accompanied by large gas production - a phenomenon called blown pack - is considered a major cause of economic losses of the meat industry in several regions of Brazil and the world. Several psychrophilic and psychrotrophic microorganisms may be involved, especially species of Clostridium. The objective of the present study was to perform the molecular characterization, through the use of the PCR technique, and the molecular isolation by conventional bacteriology, of the main microorganisms that cause blown pack in refrigerated meat from Brazil, New Zealand and the United Kingdom. Thus, typing techniques were used to differentiate the species and subspecies involved in this type of deterioration. Tirty-six samples of Brazilian blown pack meat, 6 samples from the UK and 12 experimental blown pack samples of venison from the North Island of New Zealand were analyzed. Three pairs of primers, the RFP / RRP, the 16SEF/16SER and the pair EISRF / EISRR were used for C. estertheticum estertheticum and Clostridium estertheticum like, and one for C. gasigenes (16DBF/16DBR). The samples with the PCR results were sent to a microbiology laboratory for conventional isolation of Clostridium estertheticum. It was concluded that Clostridium estertheticum estertheticum is responsible for the deterioration of meat and hence the blown pack in the UK. Samples of blown pack Brazilian meat have Clostridium estertheticum like as primary causal agent. The typing was carried out in isolates and strains - donated by Mirinz Center / Ruakura Agresearch / Hamilton / New Zealand - together with two isolates from Brazil, involved in this type of deterioration. The selected techniques AFLP and RFLP - PCR were able to distinguish species and subspecies of psychrophilic and psychrotrophic clostridia. However, the AFLP showed the highest discriminatory power, being able to distinguish 100% of the species - C. estertheticum, C. frigoris, C. bowmani, C. lacusfryxellense and C. psychrophylum - and also the subspecies C. estertheticum estertheticum, C. estertheticum laramiense, C. estertheticum like k21 and k24. Through the technique of RFLP, it was possible to differentiate the species of clostridia psychrotrophic, psichrophilic and also the subspecies C. estertheticum estertheticum and Clostridium estertheticum like, along with the use of four restriction endonucleases - AluI, CfoI, TaqI and HaeIII. The HaeIII provided greater variety of fragments and the ability to differentiate the species of clostridia psychrophilic and psychrotrophic, whereas TaqI was the only enzyme capable of differentiating the subspecies of C. estertheticum estertheticum and C. estertheticum laramiense of C. estertheticum like. The Brazilian samples isolated fit into the group of Clostridium estertheticum like, although there is no confirmation of the absence of Clostridium estertheticum estertheticum in the country.Item Efeitos dos níveis de células somáticas no leite sobre o rendimento e a qualidade do queijo mussarela(Universidade Federal de Goiás, 2007-12-19) COELHO, Karyne Oliveira; OLIVEIRA, Antonio Nonato de; http://lattes.cnpq.br/8261502405023882; LAGE, Moacir Evandro; http://lattes.cnpq.br/2053334263459111; MESQUITA, Albenones José de; http://lattes.cnpq.br/3180029815183858The subclinical mastitis is a mammary gland inflammatory reaction that is characterized by increased levels of somatic cells in the milk. The milk with higher somatic cell counting (SCC) shows alteration in the composition that alters the quality of the milk products. This study aimed to evaluate the effects of the SCC in the milk products in relation to the microbiologic and the physical-chemistry features of the mozzarella cheese. It was chosen cattle with SCC 200.000 cells/mL; SCC >200 a 400.000 cells/mL; SCC >400.000 cells/mL to 750.000 cells/mL and SCC >750.000 cells/mL. The animals did not receive antimicrobial treatment before and on the day of the milk collection. The mozzarella cheese preparation were realized at Planta de Laticínios do Centro de Treinamento da Agência Rural. It was analyzed the milk sub products compositions. The cheese were evaluated after 1, 15 and 30 days of maturation or storage at 7°C for the pH, acidity, humidity, total and soluble protein, fat, total dry extract, defatted, milk acid bacteria count, total and fecal coliforms and psicotrofics microorganism. The experiment was repeated four times in order to demonstrate reproducibility. The results were homogenous for the residues (turkey test) and the variances were compared using a F test, adopting =0,05. The milk with high SCC showed low concentration of protein and the higher nitrogen levels. There was loosing of protein and fat to serum. The cheese elaborated from milk with higher SCC (>750.000cells/mL) showed lower protein level, more humidity and less industrial income and presented lower growth of lactic acid bacteria during the maturation time. Mozzarella cheese prepared with milk containing SCC around 400.000 cells/mL presented increased proteolysis. The results showed here demonstrated that in order to get a good quality mozzarella cheese is necessary the utilization of the milk with somatic cell counts bellow 400.000 cells /mLItem Perfil do parasitismo sanguíneo por análises moleculares envolvendo Babesia, Ehrlichia e Hepatozoon em cães sintomáticos na área metropolitana de Goiânia(Universidade Federal de Goiás, 2010-03-31) DUARTE, Sabrina Castilho; BORGES, Lígia Miranda Ferreira; http://lattes.cnpq.br/2591106734434348; ULHOA, Cirano Jose; http://lattes.cnpq.br/8368469162867277; LINHARES, Guido Fontgalland Coelho; http://lattes.cnpq.br/6261928164195145In the genera Babesia, Ehrlichia and are positioned Hepatozoon species of parasites responsible for babesiosis, ehrlichiosis and hepatozoonosis respectively. These organisms have in common the fact that they are transmitted by tick vectors in dogs infected and cause general symptoms such as fever, anemia and jaundice accompanied by intracellular infections. In the state of Goias had not work with phylogenetic approach for these blood parasites. The overall objective of this study was molecular analysis of isolates of Babesia, Hepatozoon and Ehrlichia obtained from symptomatic dogs in Goiânia, Goiás State, thus confirming that the species and subspecies involved in infections. For this, DNA extraction was carried out of samples, followed by carrying out PCR with generic primers. After the PCR was obtained fragments of the 18S rRNA region for samples of Babesia and Hepatozoon and 16S rRNA for the detection of species of the genus Ehrlichia. PCR products obtained were purified and used for sequencing. We sequenced 35 samples of Babesia spp. and of these 17 were used for phylogenetic studies. Two samples of Hepatozoon spp. 17 samples were sequenced and Ehrlichia spp which only five were used for analysis. Analyses performed with the identity of sequenced samples allowed the identification of B. vogeli canis, Hepatozoon canis and Ehrlichia canis. When confronted with the species and subspecies of reference from other regions of Brazil and the world showed close molecular similarity, which demonstrates the low variability between different samples from different geographic regions. For the analysis using the program MEGA4 and subsequent construction of a phylogenetic tree samples in this study formed their own groups always association with the reference samples for the respective species. Thus it was concluded that samples of B. c. vogeli H. canis and E. canis from dogs in the city of Goiania GO show close similarity with isolates from other regions of the worldItem INFLUÊNCIA DOS TIPOS DE ORDENHA, TRANSPORTE E TEMPO DE ARMAZENAMENTO NA QUALIDADE DO LEITE CRU REFRIGERADO DA REGIÃO SUDOESTE DO ESTADO DE GOIÁS(Universidade Federal de Goiás, 2008-12-19) SILVA, Marco Antônio Pereira da; MOURA, Celso José de; http://lattes.cnpq.br/6006558807438442; PRADO, Cristiano Sales; http://lattes.cnpq.br/1661902818272650; NICOLAU, Edmar Soares; http://lattes.cnpq.br/9601723963736071The objective of the research were evaluate cooled raw milk gotten in dairy properties of the Southwest Goiano in the periods rainy and dry of 2008. The samples were collected of individual producers where the storage in bulk tanks were carried for until 72 hours, with 24-hour intervals. Somatic cells count, total bacterial count and centesimal composition were carried in the Laboratório de Qualidade do Leite of the Centro de Pesquisa em Alimentos of the Escola de Veterinária of the Universidade Federal de Goiás. The microbiological analysis and titratable acidity were carried in the Laboratories of the Unidade de Agroindústria of the Instituto Federal de Educação, Ciência e Tecnologia Goiano Campus Rio Verde GO. Data were submitted to the variance analysis and the analyzed factors were: period, type of milking and storage time, in entirely casualized delineation and factorial arrangement 2 x 2 x 4. The comparison of period and type of milking was carried through by means of test F of the variance analysis. The storage time was analyzed by means of regression models. Software SISVAR was used for analysis. The results of the physical-chemical composition were in accordance with the legislation. The total bacterial count of cooled raw milk to the 24 hours of storage was above of the limit of the legislation. The count of psychrotrophic, psychrotrophic proteolytic and Pseudomonas spp., was bigger in the rainy period.Item PERFIL SOCIOECONÔMICO E MICROBIOLÓGICO DE MANIPULADORES E QUALIDADE DE OVOS DE GRANJAS DE PRODUÇÃO COMERCIAL. Influência da Contaminação Experimental por Pseudomonas aeruginosa sobre a Qualidade de Ovos Não-Lavados e Lavados(Universidade Federal de Goiás, 2008-12-05) STRINGHINI, Maria Luiza Ferreira; MESQUITA, Albenones José de; http://lattes.cnpq.br/3180029815183858; ANDRADE, Maria Auxiliadora; http://lattes.cnpq.br/9441751521255467; LEANDRO, Nadja Susana Mogyca; http://lattes.cnpq.br/3136809931691012This study was developed in order to study the behavior of Pseudomonas aeruginosa inoculated on shell of washed and unwashed eggs. It was evaluated the socioeconomic and microbiological profiles of hands, nasal cavity and oropharynx of 32 volunteers staff from four commercial poultry farms located in the metropolitan region of Goiânia-GO. It was found that 56% of the workers are males and that the most common age group (47%) is between 18 and 23 years. Approximately 41% (13/32) had 6th to 9th grade of elementary school and 44% had monthly family income between two and three minimum salaries. Most microorganisms isolated and identified among the workers belong to the natural microflora of them. However, Escherichia coli was isolated from the hands of 12.5% individuals before starting day of work indicating contamination of fecal origin. Deteriorated microorganisms for eggs also were identified in the handlers as Pseudomonas spp. and Enterobacter spp. Among the Gram-positive bacteria identified detached Staphylococcus coagulase positive that can pose dangers to health of consumers. After this initial research, it was evaluated the bacteriological quality of 576 washed and 132 unwashed eggs of Dekalb White hens obtained in four commercial poultry farms located in the metropolitan area of Goiânia, collected half in the classification hall, and the other half, in the facilities. Counts of mesophilic and positive Staphylococcus coagulase and Most Probable Number (MPN) of total and fecal coliforms in shells and internal content of eggs and Salmonella spp. research in eggshells were made. It was concluded that washed eggs from commercial egg farms had better eggshell bacteriological quality than unwashed eggs but the washing process adopted must be made appropriate in order to avoid contamination. In the following experiment aimed to verify the quality of commercial unwashed eggs submitted to experimental contamination by Pseudomonas aeruginosa. Were contaminated, by handling, with 3.0 x 102 and 6.0 x 105 colony-forming units (CFUs) of Pseudomonas aeruginosa/mL of solution, 576 unwashed eggs without cracks, classified as large, laying hens with 30 to 40 weeks of age. After contamination, the eggs were stored at 5oC and 28oC for 30 days. Every 10 days were carried out analyses of physical quality of eggs (weight of the egg, specific gravity, shell thickness, percentage of yolk, albumen and shell, Haugh unit, rates of yolk and albumen) and pH and counting of the contaminated bacteria in shell and contents of the eggs. During storage, there was control of bacterial multiplication in the shell of the eggs kept at 5oC (p<0,05). However, in content, the cooling controlled the growth of bacteria only in eggs contaminated with initial higher inoculum. It was concluded that the cooling maintains the internal quality of the eggs, even when contaminated and also retains the hygienic-sanitary characteristics of the product. In the last experiment aimed to check the quality of commercial washed eggs inoculated in the shell with Pseudomonas aeruginosa, stored at 5oC and 25oC. It was used 576 eggs, without cracks, classified as large, from laying hens with 30 to 40 weeks of age, line Dekalb White. The experimental design was completely randomized in a 3 x 2 factorial (contamination and temperature storage) with 12 repetitions for physical quality and pH and four repetitions for microbiological variables. The eggs were contaminated by handling, with 7.8 x 102 and 6.0 x 105 colony-forming units (CFUs) of Pseudomonas aeruginosa/mL of solution and stored at 5oC and 25oC for 30 days. Every ten days it was carried out analyses of physical quality of eggs, similar to the previous experiment, pH and counts of Pseudomonas aeruginosa in shell and contents of the eggs. The eggs stored at 5oC showed better internal quality (p<0,05) and lower bacterial counts in shell and contents of the eggs (p<0,05) regardless of the initial concentration of inoculum. It was concluded that the cooling provides better internal quality, physical, chemical and bacteriological of eggs, during 30 days of storage.