Made available in DSpace on 2014-06-11T19:27:19Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-07-01Bitstream added on 2014-06-13T20:56:11Z : No. of bitstreams: 1 maziero_rrd_me_botfmvz.pdf: 928128 bytes, checksum: 359ec822b473e1e1a55462f120819df5 (MD5) / A criopreservação de sêmen equino mostra-se como importante instrumento no ganho genético de rebanhos pela maximização do uso de bons reprodutores. Porém, nos programas de inseminação artificial, a utilização de espermatozóides criopreservados apresenta índices de fertilidade inferiores aos obtidos com sêmen a fresco, constituindo um dos maiores entraves à plena difusão dessa biotecnologia. Assim, o experimento 1 teve como objetivo avaliar o movimento espermático pelo sistema computadorizado (CASA) e a integridade da membrana plasmática por microscopia de epi-fluorescência de espermatozóides equino congelados em palhetas de 0,5 e 0,25 mL, em diferentes taxas de congelação na viabilidade espermática. Para desenvolver o projeto foram utilizadas três metodologias de congelação: o método convencional em caixa de isopor e dois equipamentos automatizados, um deles a máquina Mini Digitcool® (IMV - Technologies - França), que possibilita uma variação de -10ºC a -60ºC por minuto e o outro equipamento TK® 4000C (TK Equipamentos para Congelação) que possibilita uma variação de -10ºC a -40ºC por minuto. Para tanto foram utilizados 3 ejaculados de 4 garanhões de diferentes raças, para cada protocolo de congelação, sendo o protocolo 1: caixa de isopor x máquina TK® 4000C na taxa de -20ºC/min x máquina Mini Digitcool® na taxa de -20ºC/min; protocolo 2: caixa de isopor x máquina TK® 4000C na taxa de -40ºC/min x máquina Mini Digitcool® na taxa de -40ºC/min e protocolo 3: caixa de isopor x máquina TK® 4000C na taxa de -40ºC/min x máquina Mini Digitcool® na taxa de -60ºC/min. Para a análise pós-descongelação as palhetas de 0,5 mL foram descongeladas a 46ºC por 20 segundos e as palhetas de 0,25 mL a 46ºC por 15 segundos. A análise estatística das variáveis estudadas no sêmen congelado/descongelado foi realizada mediante o pacote... / Equine semen cryopreservation comes as an important tool to enhance the herd gene pool by maximizing the use of the top genetic merit stallions. However, the use of frozen semen in the artificial insemination programs presents reduced fertility rates in comparison to those obtained with fresh semen, being one of the biggest hindrances to spread this biotechnology. Thus, Experiment 1 aimed to evaluate the motility pattern using a computer-assisted sperm analysis (CASA) and plasma membrane integrity by epifluorescence microscopy of equine semen that were frozen in 0.5 and 0.25mL straws at different freezing rates and their relationship with sperm viability. Three different methodologies were used: conventional method with isothermic box and two automated systems: the Mini Digitcool® machine (IMV - Technologies - France), which allows a range from -10oC to -60oC per minute, and the TK® 4000C (TK Equipamentos para Congelação, Brazil), that provides a range from -10ºC to -45ºC per minute. Therefore 3 ejaculates for 4 animals were used for each freezing protocol. On protocol 1 we compared isothermic box vs. TK® 4000C machine at a -20ºC/min rate vs. Mini Digitcool® at a -20ºC/min rate; Protocol 2 compared isothermic box vs. TK® 4000C machine at a -40ºC/min rate vs. Mini Digitcool® at a -40ºC/min rate; and Protocol 3 compared isothermic box vs. TK® 4000C machine at a -40ºC/min rate vs. Mini Digitcool® at a -60ºC/min rate. The 0.5mL-straw samples were thawed at 46oC/20 sec whereas samples from the 0.25mL straws were thawed at 46oC/15 sec for post-thawing analysis. Statistical analysis from the frozen-thawed semen evaluated parameters was performed using the statistics software SAS 9.1. At first, it was used the descriptive analysis Box Plot R program. Then, data were analyzed using Proc. MIXED, a variance analysis to investigate the treatment effect (freezing rates and... (Complete abstract click electronic access below)

Orientador: Frederico Ozanam Papa / Banca: José Antonio Dell'Aqua Júnior / Banca: Rubens Paes de Arruda / Resumo: A criopreservação de sêmen equino mostra-se como importante instrumento no ganho genético de rebanhos pela maximização do uso de bons reprodutores. Porém, nos programas de inseminação artificial, a utilização de espermatozóides criopreservados apresenta índices de fertilidade inferiores aos obtidos com sêmen a fresco, constituindo um dos maiores entraves à plena difusão dessa biotecnologia. Assim, o experimento 1 teve como objetivo avaliar o movimento espermático pelo sistema computadorizado (CASA) e a integridade da membrana plasmática por microscopia de epi-fluorescência de espermatozóides equino congelados em palhetas de 0,5 e 0,25 mL, em diferentes taxas de congelação na viabilidade espermática. Para desenvolver o projeto foram utilizadas três metodologias de congelação: o método convencional em caixa de isopor e dois equipamentos automatizados, um deles a máquina Mini Digitcool® (IMV - Technologies - França), que possibilita uma variação de -10ºC a -60ºC por minuto e o outro equipamento TK® 4000C (TK Equipamentos para Congelação) que possibilita uma variação de -10ºC a -40ºC por minuto. Para tanto foram utilizados 3 ejaculados de 4 garanhões de diferentes raças, para cada protocolo de congelação, sendo o protocolo 1: caixa de isopor x máquina TK® 4000C na taxa de -20ºC/min x máquina Mini Digitcool® na taxa de -20ºC/min; protocolo 2: caixa de isopor x máquina TK® 4000C na taxa de -40ºC/min x máquina Mini Digitcool® na taxa de -40ºC/min e protocolo 3: caixa de isopor x máquina TK® 4000C na taxa de -40ºC/min x máquina Mini Digitcool® na taxa de -60ºC/min. Para a análise pós-descongelação as palhetas de 0,5 mL foram descongeladas a 46ºC por 20 segundos e as palhetas de 0,25 mL a 46ºC por 15 segundos. A análise estatística das variáveis estudadas no sêmen congelado/descongelado foi realizada mediante o pacote... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Equine semen cryopreservation comes as an important tool to enhance the herd gene pool by maximizing the use of the top genetic merit stallions. However, the use of frozen semen in the artificial insemination programs presents reduced fertility rates in comparison to those obtained with fresh semen, being one of the biggest hindrances to spread this biotechnology. Thus, Experiment 1 aimed to evaluate the motility pattern using a computer-assisted sperm analysis (CASA) and plasma membrane integrity by epifluorescence microscopy of equine semen that were frozen in 0.5 and 0.25mL straws at different freezing rates and their relationship with sperm viability. Three different methodologies were used: conventional method with isothermic box and two automated systems: the Mini Digitcool® machine (IMV - Technologies - France), which allows a range from -10oC to -60oC per minute, and the TK® 4000C (TK Equipamentos para Congelação, Brazil), that provides a range from -10ºC to -45ºC per minute. Therefore 3 ejaculates for 4 animals were used for each freezing protocol. On protocol 1 we compared isothermic box vs. TK® 4000C machine at a -20ºC/min rate vs. Mini Digitcool® at a -20ºC/min rate; Protocol 2 compared isothermic box vs. TK® 4000C machine at a -40ºC/min rate vs. Mini Digitcool® at a -40ºC/min rate; and Protocol 3 compared isothermic box vs. TK® 4000C machine at a -40ºC/min rate vs. Mini Digitcool® at a -60ºC/min rate. The 0.5mL-straw samples were thawed at 46oC/20 sec whereas samples from the 0.25mL straws were thawed at 46oC/15 sec for post-thawing analysis. Statistical analysis from the frozen-thawed semen evaluated parameters was performed using the statistics software SAS 9.1. At first, it was used the descriptive analysis Box Plot R program. Then, data were analyzed using Proc. MIXED, a variance analysis to investigate the treatment effect (freezing rates and... (Complete abstract click electronic access below) / Mestre

In the present study, we examined several cryoextenders previously used by several authors and various freezing protocols to determine the relative importance of each parameter on sperm freezing. The effects of controlled seeding and changes in cooling rate at different stages of freezing were also examined. Sperm samples from seven individual carp males were frozen in 0.5 ml straws by conventional freezing. Cooling rates were determined by monitoring the sample's internal temperature. We compared four freezing protocols, which involved placing sperm samples at various levels (1, 3, 6, and 9 cm) above the liquid nitrogen (LN) surface (corresponding to -190, -150, -110, and -70 °C, respectively) for 20 min followed by transferring the samples into LN. Freezing at 3 cm above the LN surface resulted in the highest motility (33 ? 8 %) and velocity (118 ? 9 ?m/s) of spermatozoa after thawing and diluting in swimming medium. We determined that -90 °C is an optimal temperature at which immersing the samples in LN does not affect sperm motility after thawing. The sperm motility of samples immersed in LN before or immediately after the crystallisation point (-16 °C) was 0 %. Motility of spermatozoa cryopreserved with or without a seeding procedure was not significantly different after thawing. Therefore, we hypothesise that supercooling the sample during the conventional freezing procedure is not the main damaging factor during carp spermatozoa cryopreservation.

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The standard ASTM C672 de-icer salt scaling resistance test has been found to be overly aggressive to concretes containing slag cement. It was compared to the newly proposed ASTM WK9367 method, based on the Quebec BNQ test, as well as several modifications, including use of an accelerated curing regime developed in Virginia (VADOT). Sixteen concrete mixtures were studied using high-alkali cement, low-alkali cement, grade 100 slag and grade 120 slag with slag contents of 0%, 20%, 35% and 50%. Vinsol resin air-entraining admixture was compared to Micro Air®. Reducing the water cement ratio from 0.42 to 0.38 had the biggest impact on improving scaling resistance of slag concretes. In general, increased slag contents increased scaling regardless of the test method used. The Micro Air® admixture provided a lower air void actor and higher hardened air content compared to Vinsol resin.

The standard ASTM C672 de-icer salt scaling resistance test has been found to be overly aggressive to concretes containing slag cement. It was compared to the newly proposed ASTM WK9367 method, based on the Quebec BNQ test, as well as several modifications, including use of an accelerated curing regime developed in Virginia (VADOT). Sixteen concrete mixtures were studied using high-alkali cement, low-alkali cement, grade 100 slag and grade 120 slag with slag contents of 0%, 20%, 35% and 50%. Vinsol resin air-entraining admixture was compared to Micro Air®. Reducing the water cement ratio from 0.42 to 0.38 had the biggest impact on improving scaling resistance of slag concretes. In general, increased slag contents increased scaling regardless of the test method used. The Micro Air® admixture provided a lower air void actor and higher hardened air content compared to Vinsol resin.

Les pâtes surgelées sont relativement stables et peuvent être fabriquées à l’échelle industrielle, distribuées et cuites à la demande au moment de la vente ou de la consommation (point chaud). La congélation des pâtes sucrées induit une baisse de volume et une augmentation du temps de fermentation, ces conséquences sont dues à deux facteurs : la baisse de la production de CO2 (viabilité des levures) et la faible capacité de rétention de gaz du réseau gluténique. La perte de la qualité des pâtes congelées est accélérée durant le stockage. Cette thèse porte sur l’étude de l’effet de la congélation et de la conservation sur les levures et les propriétés techno-fonctionnelles des pâtes sucrées type Kougelhopf. Ce travail vise à l’étude de l’impact de la vitesse de congélation sur les propriétés microbiologiques, rhéologiques, structurales et sensorielles de ces pâtes. Elles ont été congelées à différentes températures (-20 °C, -30 °C, -40 °C et une immersion dans l'azote liquide) puis conservées à -40 °C pendant 9 semaines. Les principaux résultats de cette étude ont permis de mettre en évidence le rôle de la vitesse de congélation et de la durée de conservation sur les propriétés intrinsèques des pâtes sucrées surgelées. Il en découle que l’activité fermentaire et l’intégrité du réseau du gluten sont tributaire de la vitesse de congélation. En effet, cette dernière contrôle la taille et la localisation des cristaux de glace d’où la recherche d’un compromis entre une vitesse de congélation ni trop rapide pour diminuer la viabilité des levures ni trop lente pour former de gros cristaux pouvant perforer le réseau de gluten de la pâte. Ce travail a démontré que le surdosage de levure reste valable uniquement pour les pâtes sucrées surgelées destinées à être conservées au-delà de 4 semaines. Ce surdosage améliore ainsi la qualité globale du Kougelhopf en compensant la perte de l'activité des levures pendant la congélation et le stockage / The frozen doughs are relatively stable and can be manufactured on an industrial scale, distributed and baked on demand at the point of sale or consumption (Bake-off). Freezing sweet dough induces a decrease in specific volume and an increase in fermentation time, these effects are due to two factors: lower production of CO2 (yeast viability) and losing capacity to retain gas (gluten network integrity). The loss of quality of frozen dough is accelerated during storage. This study focuses on the freezing and frozen storage effects on Kougelhopf sweet doughs. The aim of this work is to study the impact of freezing rate on microbiological, rheological, structural, and sensory properties of sweet doughs. The sweet doughs were frozen at different temperatures (-20°C, -30°C, -40°C and an immersion in liquid nitrogen) and stored at -40°C for 9 weeks. The main results obtained showed an impact of freezing rate and frozen storage duration on the frozen doughs intrinsic properties. This study shown the dependence of fermentation activity and integrity of the gluten network with freezing rate, which controls size and location of ice crystals resulting in research of a compromise between freezing rate nor too fast to reduce yeast viability, nor too slow to form large ice crystals that could perforate gluten network. Added the yeast amount is necessary only for frozen sweet doughs to be stored beyond 4 weeks, which improves the overall quality of Kougelhopf by compensating for yeast activity decrease during freezing and frozen storage