ABSTRACT. The objective of this work is to identify which carcass and cut characteristics have the best discriminatory power, between sexes and slaughter weights, through discriminant analysis. Were used 32 goats, with initial average weights of 3.11 kg for males and 3.06 kg, for females, for animals slaughtered at 70 days; 3.65 kg for males and 3.25 kg for females for animals slaughtered at 100 days of weight. Objective assessments consisted of morphometric measurements: external carcass length (ECL); internal carcass length (ICL); leg length (LEL); chest width (CHW); croup width (CRW); thigh perimeter (THP); croup perimeter (CRP); chest perimeter (CHP); chest depth (CHD); internal chest depth (ICD) using the hypsometer and flexible tape (Truper®). In the total of 18 primary variables evaluated, the following variables were included in the discriminant model, using the stepwise method: empty body weight, chest depth, chest width, thigh circumference, neck, loin, leg length, and rump width. The discriminant analysis was efficient to discriminate and identify the carcass and cut characteristics with better discriminatory power between the sex and slaughter weight of the animals. ABSTRACT 3 goats 311 11 3.1 306 06 3.0 7 365 65 3.6 325 25 3.2 10 measurements ECL (ECL) ICL (ICL) LEL (LEL) CHW (CHW) CRW (CRW) THP (THP) CRP (CRP) CHP (CHP) CHD (CHD) ICD (ICD Truper®. Truper Truper® . (Truper®) 1 evaluated model method circumference neck loin 31 3. 30 0 36 6 2 (ECL (ICL (LEL (CHW (CRW (THP (CRP (CHP (CHD (Truper® (Truper

Abstract Ensiling maniçoba (Manihot pseudoglaziovii) is essential to preserve the nutrients of this forage plant. However, the plant moisture content may generate undesirable fermentations. The objective of this study was to evaluate the effects of different cornmeal inclusion levels (0%, 10%, 20%, and 30%) on the chemical composition and fermentation parameters of maniçoba silage, in addition to identifying the variables most affected by cornmeal. The concentrations of dry matter (DM), non-fiber carbohydrates (NFC), total digestible nutrients (TDN), and propionic acid increased with cornmeal inclusion levels (P < 0.05). Crude protein (CP), lignin, and butyric acid contents, as well as pH, were reduced by the additive (P < 0.05). Principal component analysis resulted in two main groups. Group I was formed by variables positively affected by cornmeal inclusion, namely DM, hemicellulose, NFC, and TDN. Group II contained variables that were negatively affected by cornmeal, namely CP, lignin, mineral matter, and butyric acid. Regardless of the addition of cornmeal, maniçoba silage displays an adequate chemical composition and a good fermentation profile for ruminant feeding. Dry matter and total digestible nutrients are the chemical variables most influenced by cornmeal inclusion, whereas pH and butyric acid are the fermentative parameters most affected by the moisture-absorbent additive. Including moderate levels of cornmeal in maniçoba silage is recommended to achieve the best fermentation profile and the highest concentration of digestible nutrients without mischaracterizing it as a roughage feed. Manihot pseudoglaziovii However fermentations 0%, 0 (0% 10 10% 20 20% 30% 30 DM , (DM) nonfiber non fiber NFC (NFC) TDN, TDN (TDN) P 0.05. 005 0.05 . 05 0.05) CP (CP) lignin contents groups hemicellulose feeding moistureabsorbent absorbent feed 0% (0 1 2 3 (DM (NFC (TDN 00 0.0 (CP ( 0.

Resumo A ensilagem da maniçoba (Manihot pseudoglaziovii) é importante para preservar os nutrientes dessa planta forrageira. Todavia, o teor de umidade da planta pode gerar fermentações indesejáveis. Objetivou-se avaliar efeito de níveis de fubá de milho (0, 10, 20 e 30%) sobre a composição bromatológica e parâmetros fermentativos da silagem de maniçoba, além de identificar as variáveis mais afetada pelo aditivo. As concentrações de matéria seca (MS), carboidratos não-fibrosos (CNF), nutrientes digestíveis totais (NDT) e ácido propiônico aumentaram em função dos níveis de fubá de milho (P<0,05). Os teores de proteína bruta (PB), lignina e ácido butírico, além do pH, foram reduzidos pelo aditivo (P<0,05). Dois grupos foram formados na análise de componentes principais. O grupo I foi formado por variáveis afetadas positivamente pela inclusão do fubá de milho: MS, hemicelulose, CNF e NDT. O grupo II foi formado por variáveis que tiveram seus valores reduzidos pela inclusão do aditivo: PB, lignina, matéria mineral e ácido butírico. A silagem de maniçoba, com ou sem fubá de milho, apresenta bom perfil fermentativo e composição bromatológica adequada para a alimentação de ruminantes. Os teores de MS e NDT são as variáveis da composição químico-bromatológica mais influenciadas pela inclusão do fubá de milho, enquanto pH e ácido butírico são as variáveis do perfil fermentativo mais afeadas pelo aditivo absorvente. Sugere-se a inclusão de níveis moderados de fubá na silagem de maniçoba para obter melhor perfil de fermentação e a maior concentração de nutrientes digestíveis, sem descaracterizar o alimento como volumoso. Manihot pseudoglaziovii forrageira Todavia indesejáveis Objetivouse Objetivou se 0, 0 (0 10 2 30% 30 , (MS) nãofibrosos não fibrosos CNF, (CNF) (NDT P<0,05. P005 P P<0,05 . 05 (P<0,05) PB (PB) principais hemicelulose ruminantes químicobromatológica químico absorvente Sugerese Sugere volumoso ( 1 3 (MS (CNF P00 P<0,0 (P<0,05 (PB P0 P<0, (P<0,0 P<0 (P<0, P< (P<0 (P< (P

ABSTRACT. The purpose of this study was to establish a multivariate model using two complementary multivariate statistical techniques: Factor Analysis and Stepwise Multiple Regression, to predict tissue composition through carcass characteristics of Santa Inês sheep. The data was obtained from 82 Santa Inês sheep under confinement. The predictor variables were carcass characteristics related to weight, yield, morphometric measures and meat cuts. The use of latent variables from factor analysis in multiple regression models eliminates the problem of multicollinearity of the explanatory variables, improving the accuracy of interpretation of results by proposing a better fit of the mathematical model. However, the coefficient of determination (R²) values were moderate for muscle proportion and total fat, and low for bone proportion, indicating that more appropriate independent variables should be used to better predict the proportion of tissues in Santa Inês sheep. ABSTRACT techniques Regression 8 confinement weight yield cuts However R² R (R² fat (R

ABSTRACT. The objective of this research was to determine the ingestive behavior, volatile fatty acids, and blood biochemical and hormonal variables of goats consuming a diet with 15% glycerin. Feed efficiency (FE) and rumination (ER) of dry matter intake (DMI) and neutral detergent fiber (NDFI) of dairy goats supplemented with glycerin (0 and 15%) were not influenced by treatments (p > 0.05). The specific activities of defecation, urination and drinking had a significant effect (p < 0.05) in relation to the treatments with glycerin in the diet of dairy goats. The occasional activities (defecation, urinating and drinking water) decreased with the addition of 15% of glycerin in the goats’ diet. Lactic acid had a significant effect (p < 0.001) with the addition of 15% glycerin. Diets for dairy goats with 15% glycerin did not change the consumption of dry material, neutral detergent fiber, nor did they change the ingestive behavior of these animals. The levels of globulin, protein, albumin/globulin, glucose, cholesterol, urea, triglycerides, cortisol, and T4 variables were significantly influenced (p < 0.05) by the addition of glycerin in the diet. ABSTRACT acids 15 FE (FE ER (ER DMI (DMI NDFI (NDFI 0 ( p 0.05. 005 0.05 . 05 defecation (defecation water 0.001 0001 001 material animals globulin protein albuminglobulin albumin albumin/globulin glucose cholesterol urea triglycerides cortisol T 1 00 0.0 0.00 000 0.

Abstract Consumers are more demanding in relation to meat quality, developing new demands, such as increased shelf life and good sensory quality. The tenderness of the meat is one of the most important elements in the choice of the product, the modification in the intrinsic structure of the meat, for example, increase of the proteolysis and fragmentation of the myofibrils contribute to the improvement of the tenderness. However, it is necessary to develop technological strategies so that this ultrasound technology can be added to improve meat tenderness. Thus, the objective of this review was to know the main aspects of the use of ultrasound and acerola residue in meat tenderness. Overall, existing research demonstrates excellent prospects for this new redesign approach.

Abstract Food processing allows a wide variation in the final quality of the product, which directly depends on the quality of the raw material used, the processing conditions, storage and commercialization. Salting, for example, is one of the oldest methods used to preserve meat. In the meat industry, the incorporation of salts into products is commonly used to improve dietary functionality and ensure food safety. Thus, the objective of this review was to understand that the discarded matrix meat can be used to make jerky meat, adding value to the final product. The processing of jerked beef is based on the osmotic dehydration process in counter flow, promoted by the penetration of salt with consequent exit of water from the inter and extra fibrillar compartments to the surface, with subsequent drying. At the same time, myosin denaturation occurs as a result of high temperatures, as well as myoglobin oxidation, promoted by salt, increasing the susceptibility to protein oxidation. The use of discarded animal meat to make jerky adds value to the by-product, improving sensory quality.

ABSTRACT. The objective of this study was to evaluate the effect of threonine:digestible lysine ratio in the diet on the physiological variables and weight of organs of light laying hens. Two hundred and ten 47 week-old Dekalb White laying hens were distributed in a completely randomized design, with five levels of threonine (0.507; 0.552; 0.597; 0.642 and 0.677%) and seven replicates of six birds each. The experimental period was 10 weeks, totaling 62 days and more eight days for the animals to adapt. The physiological parameters of cloacal temperature (CT), respiratory rate (RR) and average surface temperature (AST) were recorded weekly (7:00 am, 10:00 am, 1:00 pm, 4:00 pm, and 7:00 pm); after solid and water fasting, the birds were slaughtered to assess the absolute weight of the organs. The time of day influenced (p < 0.05) the physiological parameters RR and AST, and CT showed a significant effect (p < 0.05) of increasing levels of digestible threonine. The total weight of the pancreas, proventriculus and lung showed a significant effect (p < 0.05) of the increase in the levels of digestible threonine. The respiratory rate is affected by the levels of threonine in the diet. The 0.687% level promoted hypertrophy of the pancreas, proventriculus and lung, promoting more significant activity of these organs. ABSTRACT threoninedigestible 4 weekold week old design 0.507 0507 0 507 (0.507 0.552 0552 552 0.597 0597 597 0642 642 0.64 0.677% 0677 677 each 1 weeks 6 adapt CT, , (CT) (RR AST (AST 700 7 00 (7:0 am 1000 10:0 100 1:0 pm 400 4:0 7:0 pm) fasting p 0.05 005 05 pancreas 0687 687 0.687 0.50 050 50 (0.50 0.55 055 55 0.59 059 59 064 64 0.6 0.677 067 67 (CT 70 (7: 10: 1: 40 4: 7: 0.0 068 68 0.68 0.5 5 (0.5 06 0. 0.67 (7 (0. ( (0

Abstract This work aims to evaluate, at different stages, the productive performance, carcass quality, and intestinal biometry of European quails (Coturnix coturnix Coturnix), consuming diets with increasing levels of seaweed bran (Sargassum sp). A total of 240 European quail chicks (Coturnix coturnix Coturnix) were distributed in a completely randomized design, with four levels of bran inclusion (0.0, 2.5, 5.0, and 7.5%), 6 replications with 10 birds in each experimental plot. In the period from 1 to 21 days, the feed intake of the control group was higher, with lower water consumption. In the period from 22 to 42 days, feed and water consumption increased with the inclusion of seaweed, but with a reduction in weight gain. In the total period, water consumption was higher at the level of 2.5 and 7.5%, with lower consumption in the control group, with a small reduction in slaughter and carcass weight with the inclusion of bran. There was no difference (P > 0.05) in carcass quality and intestinal biometry. We recommended the inclusion of up to 7.5% of sargassum meal in the diet of European quails at all stages, without compromising its productive performance, carcass quality, and intestinal biometry. evaluate stages performance Coturnix Coturnix, , Sargassum sp. sp . sp) 24 design 0.0, 00 0 (0.0 25 2 5 50 5.0 75 7 7.5%) plot days 4 gain 2. P 0.05 005 05 7.5 0.0 (0. 5. 7. 0. (0 (

Abstract The objective of this study was to evaluate the productive performance, egg quality and the morphometry of the organs of Japanese quails (Cotournix cotournix japônica) when kept in comfort and under thermal stress. 192 nine-week-old quail were used, distributed in a completely randomized design at two temperatures (T1 = 24 °C and T2 = 32 °C), with 12 replicates of eight birds each, with an experimental period of 63 days, divided into three 21-day periods. Feed intake (g fowl-1 day-1), water consumption (mL fowl-1 day-1), egg production (%), egg weight (g), egg mass (g fowl- 1 day-1) and feed conversion (kg kg-1 and kg dozen-1). Laying quails after their production cycle are marketed as beef animals. It is observed that the average final live weight was reduced (P = 0.0362) by 27.58 g in birds kept at a temperature of 32 oC, which can compromise its commercial value. The feed intake of the birds was reduced (P = 0.0051) by 14.75% with an increase in ambient temperature. Birds kept at a temperature of 32 oC for 12 h daily showed a reduction in feed intake, final weight, yolk, and gizzard weight, but without affecting egg production, weight and mass. performance Cotournix japônica stress 19 nineweekold nine week old used T1 T (T 2 C 3 °C, , °C) each 6 days 21day day 21 periods fowl1 fowl day1, day1 mL %, % (%) g, (g) day-1 kg1 kg- dozen1. dozen1 dozen . dozen-1) animals P 0.0362 00362 0 0362 2758 27 58 27.5 value 0.0051 00051 0051 1475 14 75 14.75 yolk (% day- dozen-1 0.036 0036 036 275 5 27. 0.005 0005 005 147 7 14.7 ( dozen- 0.03 003 03 0.00 000 00 14. 0.0 0.

Abstract: The objective of this study was to evaluate the quality of milk and cheese and sensory analysis of cheese from goats that received a diet with different levels of sorghum silage in the diet. Twenty Anglonubian dairy goats were used, with an average age of 2 years, average live weight of 43.7 kg, distributed in a completely randomized design, with five replications. Moisture (P=0.001), total solids (P=0.001), fat (p=0.001), TDE (P=0.006) and protein (P=0.003) of goat cheese showed a significant difference due to the inclusion of silage from goat cheese. sorghum in the diet. The sensory attributes soft appearance (P<.0001), look (P<.0001), salty taste (P<.0001) and smooth texture (P=0.0430) showed a significant difference depending on the level of sorghum silage added to the diet. of goats. In the PC analysis, it is observed that three main components were needed to represent the variation of 64.84% of the data. PC 1 determined 29% of the data variation and was represented by the attributes with the highest averages: attractive aroma (5.87) and global acceptability (7.74). The inclusion of up to 45% of sorghum silage in the diet of goats increased milk and cheese fat, which favored high scores for the attributes of softness and global acceptance. Abstract used years 437 43 7 43. kg design replications P=0.001, P0001 P P=0.001 , 0 001 (P=0.001) p=0.001, p0001 p p=0.001 (p=0.001) P=0.006 P0006 006 (P=0.006 P=0.003 P0003 003 (P=0.003 P<.0001, P<.0001 0001 (P<.0001 P=0.0430 P00430 0430 (P=0.0430 6484 64 84 64.84 29 averages 5.87 587 5 87 (5.87 7.74. 774 7.74 . 74 (7.74) 45 acceptance 4 P000 P=0.00 00 (P=0.001 p000 p=0.00 (p=0.001 (P=0.00 P<.000 000 (P<.000 P=0.043 P0043 043 (P=0.043 648 6 8 64.8 5.8 58 (5.8 77 7.7 (7.74 P00 P=0.0 p00 p=0.0 (p=0.00 (P=0.0 P<.00 (P<.00 P=0.04 P004 04 (P=0.04 64. 5. (5. 7. (7.7 P0 P=0. p0 p=0. (p=0.0 (P=0. P<.0 (P<.0 (5 (7. P=0 p=0 (p=0. (P=0 P<. (P<. ( (7 P= p= (p=0 (P= P< (P< (p= (P (p

Abstract The objective of this study was carried out to evaluating the productive performance, the physical-chemical quality of the milk, the physical-chemical and sensorial quality of rennet cheeses obtained from the milk of goats submitted to diets with diferente levels of guava agroindustrial waste (GAW). The goats were randomly distributed in a Latin square (4x4) according to the substitution levels (0, 14, 28, and 42%) of inclusion GAW in the diet. The consumption of natural and dry matter increased with the increase in hay substitution. However, the physical-chemical requirements of milk and cheese were not altered.

Abstract The study aimed to evaluate the influence of Crotonblanchetianus Baill essential oil on the sensory parameters of fermented milk drinks with yellow mombin pulp. The milk drinks analyzed contained milk and whey from goat origin, water-soluble soy extract, yellow mombin pulp, and Crotonblanchetianus Baill essential oil (CBEO) in the following proportions: 0.0, 0.0035; 0.0070, and 0.0105 g/L according to the Artemia salina toxicity test. The extraction of essential oil from the Crotonblanchetianus Baill leaves was carried out using hydrodistillation by steam. The sensory profile of the fermented milk drink was obtained through Quantitative Descriptive Analysis. The CBEO influenced the color of yellow mombin, brightness, viscosity, woody flavor, appearance, and flavor attributes. The samples were also approved in the acceptance test, with no statistical difference between treatments. Therefore, it was concluded that the addition of CBEO promoted changes in the sensory characteristics of the fermented milk drink with yellow mombin pulp for the appearance and flavor attributes. However, it did not negatively influence the acceptance of the analyzed product.

Abstract This study's objective was to evaluate the effect of storage time (-18 ± 1 °C/60 days) under colorimetric, physicochemical, and lipid oxidation parameters in sheep meat sausages with oil pre-emulsified linseed to replace animal fat. Five formulations have been developed; the control sausage (0%) and four fat replacement levels with pre-emulsified linseed oil: 10, 20, 30, and 40%. Color analysis s (L *, a * and b *), determination of the total colorimetric difference (CD), water activity (Aw), pH, moisture, water retention capacity (WRC), and lipid oxidation through the number of substances reactive to thiobarbituric acid (TBARS), where all analysis were determined at intervals of 0, 20, 40 and 60 days of storage. The treatment, the storage time, and the interaction between these factors significantly affected (P < .0001) most of the studied parameters. The TBARS values were affected by the treatment (P < .0001) and by the storage days (P < .0001), with an interaction between these factors (P < .0001). However, it is suggested that the replacement of animal fat with pre-emulsified linseed oil was a viable strategy without causing detrimental effects on the product's quality during the storage period.

Abstract The change in the lifestyle of modern consumers has increased the demand for meat products considered healthier, due tothe addition of animal fat in emulsified meat products, ingredient directly associated with the emergence of chronic diseases such as obesity and hypertension. In this sense, lipid reformulation processes aimed at replacing animal fat with other sources that are considered healthier, such as vegetable oils, appear as an innovative option for the production of meat products. However, it is necessary to develop technological strategies so that these oils can be added without causing undesirable technological and sensory effects to the final product. Thus, this study aimed to review the main aspects of the use of vegetable oils to replace animal fat in emulsified meat products. In general, existing research demonstrates excellent prospects for this new approach to redesign.

Abstract The objective of this study was to evaluate the production, fat and fatty acids of milk as well as the diameter, classification and quantity of the milk fat globules (MFG) of goats consuming a diet with 15% of crude glycerin. Twelve multiparous Saanen goats weighing 40 ± 6 kg and 90 ± 5 days of lactation were used. The experimental design was completely randomized with two treatments (0 and 15% inclusion of glycerin). In this way, each milk sample is classified according to the percentage of milk fat globules that were included in these three size categories. For the variables milk production, fat, diameter, medium and large fat globules and amount of globules showed a significant effect of the inclusion of glycerin in the diet (p < 0.05). Fifteen fatty acids were found, mostly saturated. For caprylic, palmitic, and linoleic fatty acids, there was no significant influence of the inclusion of glycerin (p > 0.05). Can recommend the use of 15% double-distilled glycerin in the feeding of lactating goats increased milk production, the amount of fat, increased the size of the milk fat globule. Regarding the saturated and polyunsaturated fatty acids, they kept the level of 15% of glycerin.