Abstract Industrial egg residue (IER) possesses substantial concentrations of calcium and crude protein. The objective of this study was to measure the digestibility and performance of broilers when IER was added to the feed. Four treatments were tested, which caused increasing replacement of calcitic limestone by IER (0, 35, 70 and 100%) during a 42-day production cycle. First, total bird excreta were collected from broilers with and without IER, and we determined dry matter digestibility, apparent metabolizable energy (AME), calcium, and nitrogen retention. The IER presented 7.5% of crude protein, 31% of calcium, 209 kcal/kg of AME and the digestibility coefficients for dry matter, crude protein, and calcium were calculated at 83.95%, 86.20%, and 67%, respectively. After the digestibility test, the effects of IER on performance, carcass and meat yield were evaluated. No significant differences between the treatments were found in terms of performance (weight gain, feed conversion, consumption, and mortality), and no differences were found in terms of carcass or meat yield. A linear decrease in the percentage of abdominal fat was observed with increasing inclusion of IER in feed. These findings suggest that IER can totally replace limestone (calcium carbonate) in broiler diets.

Abstract Our objective was to determine whether inclusion of industrial egg residue (IER) in the diets of laying hens would replace calcitic limestone without interfering with productive efficiency, egg quality or digestibility. In a first study (Experiment I), we used 30% IER in the diets of laying hens and found that the apparent digestibility coefficients were 51.6%, 42.8%, 51.6% and 17.8% for dry matter, crude protein, calcium and phosphorus, respectively. In the second study (Experiment II), we compared a control diet containing calcitic limestone with four diets containing increasing levels of IER, in proportions of 25%, 50%, 75% and 100%. During the first cycle (day 1–28), there was no difference between treatments in terms of productive performance or egg quality. During the second production cycle (day 29–56), we observed less food consumption by birds that ingested the highest levels of IER (100% substitution) than in controls. During the third cycle (day 57–84), we found that the inclusion of IER negatively affected performance, particularly lower production numbers, lower egg mass and higher feed conversion. Finally, during the third cycle, chickens broke and ingested their eggs shortly after laying. We conclude that the use of industrial egg residue cannot replace limestone in the feed of commercial laying hens, because it reduces performance and affects egg quality.

RESUMO Avaliou-se a incidência da miopatia White Striping (WS) em três linhagens de frangos de corte machos e suas consequências sobre a composição química e a qualidade física da carne. Para determinação das porcentagens de incidência dos diferentes graus da miopatia WS (normal, moderada e severa) nas linhagens, foi utilizado um delineamento inteiramente ao acaso (DIC), com três tratamentos (linhagens A, B e C) e cinco repetições de 300 peitos cada. Para as variáveis químicas e físicas, utilizou-se um DIC em esquema fatorial 3 x 3 (três linhagens x três níveis de WS), com 15 repetições cada. Os dados foram submetidos à análise de variância e, em casos de diferenças significativas, utilizou-se o teste de Tukey (P≤0,05). As aves da linhagem A apresentaram 84,81% de peitos classificados como normais e 9,91% de peitos classificados como moderados, valores respectivamente maiores e menores que nas duas demais linhagens. Os peitos classificados com miopatia WS severa foram mais pesados e apresentaram maiores porcentagens de lipídios e umidade, e menor concentração de proteína bruta. As concentrações de colágeno total, termo solúvel e insolúvel variaram com o nível de acometimento por WS nos filés, com comportamento específico para cada linhagem.

ABSTRACT The incidence of the White Striping (WS) myopathy in three male broiler strains and its consequences on the chemical composition and physical quality of the meat was evaluated. A completely randomized design (DIC) with three treatments (strains A, B and C) and five replicates of 300 breasts each were used to determine the incidence rates of the different degrees of WS myopathy (normal, moderate and severe) in each strain. For the chemical and physical variables, a 3 X 3 factorial scheme was used (three strains X three WS levels), with 15 replicates. The data were submitted to ANOVA and in cases of significant differences the Tukey test (P< 0.05) was used.The A strain chickens presented 84.81% of breasts classified as normal and 9.91% of breasts classified as moderate, respectively higher and lower values than in the other two strains. Breasts classified with severe WS myopathy were heavier and had higher percentages of lipids and moisture, and lower concentration of crude protein. However, the concentrations of total, soluble and insoluble collagen had interaction effects between lineage and WS level in the fillets, and therefore, the same behavior was not observed in the samples of the different strains.

Abstract Abstract: This study evaluated the effect of oregano essential oil added to the feed of commercial laying hens. This research was focused on the analysis of biochemical changes linked to hepatic function, and protein and lipid metabolism. It was used 240 laying hens (59 weeks-old) distributed in a completely randomized design of six treatments (five repetitions with eight birds each). The experiments were constituted by a control treatment (CT) with the inclusion of zinc bacitracin and five treatments of oregano essential oil (OEO: 0, 50, 100, 150, and 200 mg.kg-1), respectively. After 28 days of feeding, an increase on serum levels of total proteins and globulins was observed on groups T150 and T200, as well as an increase on albumin levels on group CT. After 84 days of feeding, a significant reduction on total proteins and albumin was observed on group T200, as well as an increase in serum triglycerides. OEO at 200 mg.kg-1 increased globulin levels on day 28, which may be considered an effect in the inflammatory response, which increases serum immunoglobulins and proteins.

Antimicrobial packaging is a promising type of active packaging, which has an antimicrobial agent incorporated into the polymer matrix, capable to eliminate or inhibit deteriorating and/or pathogenic microorganisms. The zinc compounds are antimicrobial agents commonly used to confer this feature. The objective of this work was to evaluate the antimicrobial activity of biodegradable Ecoflex® films with 1% and 2% (w/w) zinc oxide nanoparticles (ZnO NPs) and 1% and 2% (w/w) glass microparticles doped with ionic zinc (Zn MCs), against Staphylococcus aureus and Escherichia coli. The sample’s biodegradation in soil also were studied. Microbiological results showed that biodegradable polymeric films obtained were effective to inhibit and/or kill S. aureus and E. coli at the initial concentration of 104 CFU.mL-1 after 24 h of contact. When evaluated the biodegradation of the polymers containing the additives, the results showed that the addition of zinc compounds to the biodegradable polymer did not affect its biodegradability characteristic. The antimicrobial biodegradable films developed have potential application to the food packaging industry.

Temperaturas rotacionais de CH* em chamas de etanol com diferentes gases diluentes foram determinadas por emissão natural. Estruturas finas do espectro indicaram duas temperaturas rotacionais. Os resultados dos níveis de simetria A" foram ligeiramente maiores que os A'. Os valores também indicaram uma distribuição fora de equilíbrio.

Rotational temperatures of CH* species present in ethanol flames with different diluent gas compositions were determined using natural emission spectroscopy. Spectrum fine-structures showed two different rotational temperatures. The results of A" symmetry levels were slightly higher than A' for all flames investigated. The temperature values also indicated a non-equilibrium distribution.

OH LIF-thermometry was applied to premixed ethanol flames at atmospheric pressure in a burner for three flame conditions. Flame temperatures were simulated from energy equation with PREMIX code of CHEMKIN software package for comparison. A kinetic modeling based on a model validated through chemiluminescence measurements and on a set of reactions for nitrogen chemistry was evaluated. Marinov's mechanism was also tested. Sensitivity analysis was performed for fuel-rich flame condition with Φ = 1.34. Simulated temperatures from both reaction mechanisms evaluated were higher than experimental values. However, the proposed kinetic modeling resulted in temperature profiles qualitatively very close to the experimental.

A espectroscopia de emissão foi utilizada na determinação da temperatura de chamas pré-misturadas de GLP. Investigou-se a emissão natural de radicais CH* em três diferentes condições de queima: razão estequiométrica de combustível/oxidante, excesso de combustível (chama rica) e excesso de oxidante (chama pobre). O valor médio obtido para a temperatura rotacional de CH* foi de 2845 ± 70 K nas condições utilizadas nos experimentos. Esse valor não variou significativamente com os demais tipos de chama e é compatível com os cálculos de temperatura adiabática dos sistemas estudados. Essa temperatura também é concordante com resultados obtidos por via indireta, utilizando-se o método de linha reversa de sódio, que consiste em uma técnica bem estabelecida e independente da emissão natural. Temperaturas vibracionais de ca. 4600 K foram calculadas, indicando que o tempo de vida do CH* não é suficiente para que o equilíbrio entre os modos rotacionais e vibracionais seja estabelecido.

Emission spectroscopy was used in the temperature determination of LPG (liquefied petroleum gas) premixed flames. Natural emission of CH* radicals was investigated in flames under three different burning conditions: fuel/oxydizer stoichiometric ratio, fuel excess (rich flame), and oxidizer excess (lean flame). An average value of 2845 ± 70 K was obtained for CH* rotational temperature in the set up used in the experiments. This value did not show significant change with the type of flame analyzed and it is compatible with the calculated adiabatic flame temperatures of the investigated systems. This temperature value also agrees with that determined by an indirect measurement, using the sodium line reversal method, which is independent from the radical natural emission and well established in literature. Vibrational temperatures of ca. 4600 K were calculated, indicating that the CH* lifetime is insufficient for the establishment of an equilibrium state between the rotational and vibrational modes.