Ένα από τα πιο γνωστά και κοινά αρωματικά φυτά της Ελληνικής χλωρίδας είναι η ρίγανη (Origanum vulgare ssp. hirtum), η οποία αποτελεί μέρος της «μεσογειακής» δίαιτας και κύριο συστατικό της Ελληνικής διατροφής, ιδιαίτερα της Κρητικής, για την οποία υπάρχουν εργασίες που αποδεικνύουν ότι προστατεύει την ανθρώπινη υγεία από καρδιακές παθήσεις και πολλές μορφές καρκίνου. Εξεταζόμενη από άποψη, περιβαλλοντική και οικονομική παρουσιάζει ιδιαίτερο ενδιαφέρον στη χώρα μας. Η ρίγανη έχει τη μεγαλύτερη οικονομική αξία από τα υπόλοιπα αρωματικά και φαρμακευτικά φυτά που παράγονται στην Ελλάδα, γιατί οι αντιοξειδωτικές της ιδιότητες σε συνδυασμό με την αντιβακτηριακή και αντιμυκητιακή της δράση, την καθιστούν περιζήτητη στις βιομηχανίες τροφίμων και φαρμάκων. Τα φαρμακευτικά και αρωματικά χαρακτηριστικά της τα οφείλει στην περιεκτικότητα της σε αιθέριο έλαιο και στη χημική του σύσταση. Για τους λόγους αυτούς η αύξηση της παραγωγής της και η διατήρηση ή επαύξηση των ποιοτικών χαρακτηριστικών της παρουσιάζει εξαιρετικό ενδιαφέρον. Σκοπός της παρούσας εργασίας ήταν ο περιορισμός της ποιοτικής υποβάθμισης που υφίσταται η ρίγανη λόγω του μικροβιακού φορτίου που αναπτύσσει, κυρίως κατά το στάδιο της συλλογής ή αποθήκευσής της. Για να επιτευχθεί ο σκοπός αυτός, εξετάστηκε ως τρόπος απολύμανσης της ρίγανης κατά τη διάρκεια αποθήκευσής της η χρήση αερίου όζοντος. Η επιλογή του όζοντος βασίστηκε στην άριστη απολυμαντική δράση που εμφανίζει σε μικροοργανισμούς και έντομα ακόμα και σε πολύ χαμηλές συγκεντρώσεις, καθώς επίσης και σε μία σειρά πλεονεκτημάτων του, με κυριότερα την ταχύτατη δράση του σε συνδυασμό με το υψηλό δυναμικό οξειδοαναγωγής που διαθέτει, καθιστώντας το ισχυρό οξειδωτικό παράγοντα. Η μελέτη της απολυμαντικής δράσης του όζοντος πραγματοποιήθηκε σε πραγματικά δείγματα εμπορικού προϊόντος, το οποίο βρέθηκε επιμολυσμένο με δύο μικροοργανισμούς, το εντεροβακτήριο (Enterobacter aerogenes) και τον επιδερμικό σταφυλόκοκκο. Στα πλαίσια της εργασίας αυτής αναπτύχθηκε διάταξη για οζονισμό ρίγανης, αλλά και άλλων αρωματικών και μη φυτικών υλικών, με προοπτικές εφαρμογής των αποτελεσμάτων της σε μεγαλύτερη κλίμακα (στη βιομηχανία), ενώ παράλληλα εξετάστηκε η ποιοτική και ποσοτική σύσταση του αιθέριου ελαίου της ρίγανης σε σχέση με την επίδραση του όζοντος. Με βάση τα αποτελέσματα που προέκυψαν, μπορεί να εξαχθεί το γενικό συμπέρασμα ότι η προτεινόμενη διεργασία (χρήση όζοντος) είναι εξαιρετικά αποτελεσματική στην απολύμανση της ρίγανης, εκμηδενίζοντας το μικροβιακό φορτίο αυτής, χωρίς να επιδρά τόσο στα ποσοτικά όσο και στα ποιοτικά χαρακτηριστικά του τελικού εμπορικού προϊόντος. Η διεργασία αυτή μπορεί να επεκταθεί, κατά την κρίση μας, και σε άλλα αρωματικά φυτά, και όχι μόνο, συνεισφέροντας στην επίλυση ενός σημαντικού προβλήματος της αντίστοιχης βιομηχανίας διασφαλίζοντας υψηλή αξία στο τελικό εμπορικό προϊόν. / One of the most known and common medicinal plants of Greek flora is origan (Origanum vulgare ssp. hirtum), which makes part of the so-called “Mediterranean” diet and is a major component of the Greek nutrition, especially of that Cretan, for which there are papers demonstrating that protects human health from heart diseases and many forms of cancer. Considered in environmental and economic terms, shows a particular interest in our country. Origano has the highest economic value from the other aromatic and medicinal plants produced in Greece, because the antioxidant properties in combination with its antibacterial and antifungal action, making it much sought after in the food and pharmaceutical industries. Its medicinal and aromatic characteristics are due to its essential oil content and chemical composition. For these reasons, its increased production and maintenance or enhancement of its quality characteristics shows an exceptional interest. The purpose of this study was to limit the qualitative deterioration “suffered” because of origano microbial load that develops, mainly during the collection or storage. To achieve this, the use of ozone gas, as a method of origano disinfection during storage, has been examined. The selection was based on ozone disinfecting excellent action showing in microorganisms and insects even at very low concentrations, as well as a series of advantages, mainly the most rapid action combined with its high redox potential available, making it a powerful oxidizing agent. The study of ozone disinfectant action was conducted on commercial product actual samples, which were found contaminated with two microorganisms, the enterobacterium (Enterobacter aerogenes) and epidermal staphylococcus. As part of this work, a device was developed for origan ozonization, and other aromatic and non-plant materials, with potential application results in a larger scale (manufacturing), while also the qualitative and quantitative composition of the origan essential oil with regards to ozone effect has been examined. Based on the results obtained, it can be concluded that the proposed process (use of ozone) is extremely effective in decontamination of origan, by completely reducing its microbial load, without affecting both the quantitative and the qualitative characteristics of the finished commercial product. This process can be extended, at our discretion, to other herbs also, and beyond, contributing to solving an important problem of the respective industry ensuring a high value to the finished commercial product.

Microbial load can be controlled using either synthetic or natural preservatives. Particular interest has been focused on the potential application of plant essential oils as safer additives for meat. However, there is no published research on the use of essential oils during the meat drying process. This study was focused on enhancing the meat drying process. At first a value-added dried meat product by using oregano essential oil (OEO) to inhibit the growth of bacteria, and the sensorial response from assessors is presented. It was found that the application of the OEO in meat is effective in inhibiting Salmonella enteritidis and Escherichia coli. After 6 hours of drying at 55°C, 2 ml (0.038 ml l-1 air) and 1.5 ml (0.028 ml l-1 air) of OEO were considered the minimal inhibitory concentrations (MICs) against S. enteritidis and E. coli, respectively. Samples treated with 0.75 ml of OEO were more attractive for consumption compared with the control; at a higher concentration of OEO, the sensory quality of the food was affected. Next, the effect of modified blanching treatments on the drying behaviour of beef meat was evaluated by determining moisture ratio versus time curves and the influence on sensory quality of the resulted product. The 3 treatments under investigation were (1) oil treatment (2) steam blanching and (3) hot air blanching with 3 doses of oregano essential oil (1) 1.5 ml (2) 3 ml and (3) 6 ml. Each treatment had an effect on the drying time of the beef samples, however, the dose of oregano essential oil applied did not affect the drying process. The results showed that steam blanching was very effective reducing the drying time. Meanwhile, 1.5 ml and 3 ml hot air blanching samples and 1.5 ml oil treatment samples were judged as better from sensory point of view and the respondents considered that adding oregano essential oil enriched the pleasantness of the smell. In conclusion, a value-added dried meat product obtained by using oregano essential oil to enhance food safety received an acceptable sensorial response from consumers. Additionally, each modified blanching treatment tested influences the drying kinetics process, but the dose of oregano applied did not affect the drying process. In this sense, hot air blanching and oil treatment with the lowest dose had an acceptable sensorial response from consumers.

Objetivou-se com o presente estudo avaliar o efeito dos aditivos naturais, óleo essencial de orégano e extrato taninífero de acácia negra, na alimentação de cordeiros confinados em terminação sobre o desempenho produtivo e qualidade da carne. Foram utilizados 36 ovinos machos, não castrados, provenientes de cruzamento Dorper × Santa Inês × Texel, com 90 dias de idade, e peso vivo inicial médio de 27,22 ± 2,78 kg. O experimento teve duração total de 53 dias. O delineamento experimental utilizado foi em blocos inteiramente casualizados, utilizando como critério de bloqueamento o peso ao desmame, onde os animais foram distribuídos em três tratamentos, com doze repetições. Todos os tratamentos foram compostos por uma dieta padrão, sendo distintos apenas em relação aos aditivos utilizados: 1) dieta controle; 2) dieta controle com óleo essencial de orégano (1 ml/kg de concentrado) e 3) dieta controle com extrato de taninífero de acácia negra (5% MS da dieta). A dieta foi formulada com proporção volumoso: concentrado de 30:70. Os cordeiros foram destinados ao abate com aproximadamente 143 dias de idade, e peso vivo médio final médio de 42,81 ± 3,97 kg. O consumo e digestibilidade dos nutrientes e o desempenho produtivo (ganho de peso total, ganho médio diário e peso e rendimento de carcaça) dos cordeiros alimentados com óleo essencial de orégano foi semelhante ao dos alimentados com a dieta controle. No entanto, os cordeiros alimentados com extrato taninífero de acácia apresentaram menor consumo de MS (CMS), e redução de 19%, 20% e 50% da digestibilidade aparente total da MS, MO e FDN, respectivamente, em relação aos cordeiros alimentados com a dieta controle. Consequentemente, os cordeiros alimentados com extrato taninífero de acácia apresentaram menor ganho de peso e rendimento de carcaça quente e fria do que os alimentos com a dieta controle. O óleo essencial de orégano deixou a carne mais luminosa, no entanto, apresentou uma tendência de deixar a carne mais dura. O óleo essencial alterou a composição centesimal da carne e a concentração de TBARS, e aumentou o teor do ácido graxo DHA em 13% em relação ao tratamento controle. O extrato de acácia negra também aumentou a luminosidade da carne, porém, reduziu em 4% o teor de PB da carne e a concentração de TBARS em 28% em relação ao tratamento controle. O extrato taninífero tendeu a aumentar o teor de ácido vacênico e de ômega 3. Adicionalmente, o extrato taninífero aumentou em 27% o total de CLA, quando comparado ao controle e óleo essencial de orégano. Pode-se concluir com o presente estudo que a inclusão de óleo essencial de orégano na dieta de cordeiros em terminação não altera o desempenho produtivo durante o confinamento e aumenta a luminosidade da carne, apensar de deixar a mesma mais dura; enquanto que a utilização de extrato taninífero de acácia reduz o desempenho produtivo, porém melhora a qualidade da fração lipídica e antioxidante da carne. / TThe present study aimed to evaluate the effect of natural additives, oregano essential oil and acacia taniniferous extract, in the diet of feedlot lambs on productive performance and meat quality. Thirty-six male lambs (not-castrated) from crossbreeding Dorper × Santa Inês × Texel, weaned, averring 90 d of age and 27 ± 2.8 kg body weight were used through 53 d of feedlot period in a randomized block design, were weigh at weaning was the block criteria. The lambs were distributed into three treatments with 12 repetitions. All treatments were based on a regular diet (control), where natural plants extracts were designated to following treatments: 1) control (without additive), 2) control diet + oregano essential oil (1 ml/kg of concentrate), 3) control diet + acacia taniniferous extract (5% DM). Diets were formulated as 30:70 forage:concentrate ratio. Lambs were designated to slaughter averring 143 days of age and 42,81 ± 3,97 kg body weight. The nutrient intake and digestibility and productive performance (total body weight gain, average daily body weight gain and production and carcass yield) of lambs fed oregano essential oil were similar to those fed control diet. However, lambs fed acacia taniniferous extract had lower DM intake (DMI), and reduced by 19%, 20% and 50% the total apparent digestibility of DM, OM and NDF, respectively, compared to lambs fed control diet. Meat of lambs fed oregano essential oil was more luminous, however tended to be stronger. Oregano essential oil changed the centesimal composition of meat and TBARS, but increased concentration of DHA fatty acid by 13% compared to control treatment. Acacia taniniferous extract also increased the luminosity of meat, but reduced by 4% meat CP content and TBARS concentration by 28%, in relation to control treatment. Acacia taniniferous extract tended to increase vaccenic acid and omega 3 content. Additionally, taniniferous extract increased by 27% the total CLA, compared to control and oregano essential oil. We can conclude that the inclusion of oregano essential oil in the diet of feedlot lambs does not change productive efficiency and increase the luminosity of meat, although results in stronger meat; whereas the inclusion of acacia taniniferous extract reduce productive performance, but increase the quality of lipid fraction and antioxidant of meat.

Objetivou-se com o presente estudo avaliar o efeito dos aditivos naturais, óleo essencial de orégano e extrato taninífero de acácia negra, na alimentação de cordeiros confinados em terminação sobre o desempenho produtivo e qualidade da carne. Foram utilizados 36 ovinos machos, não castrados, provenientes de cruzamento Dorper × Santa Inês × Texel, com 90 dias de idade, e peso vivo inicial médio de 27,22 ± 2,78 kg. O experimento teve duração total de 53 dias. O delineamento experimental utilizado foi em blocos inteiramente casualizados, utilizando como critério de bloqueamento o peso ao desmame, onde os animais foram distribuídos em três tratamentos, com doze repetições. Todos os tratamentos foram compostos por uma dieta padrão, sendo distintos apenas em relação aos aditivos utilizados: 1) dieta controle; 2) dieta controle com óleo essencial de orégano (1 ml/kg de concentrado) e 3) dieta controle com extrato de taninífero de acácia negra (5% MS da dieta). A dieta foi formulada com proporção volumoso: concentrado de 30:70. Os cordeiros foram destinados ao abate com aproximadamente 143 dias de idade, e peso vivo médio final médio de 42,81 ± 3,97 kg. O consumo e digestibilidade dos nutrientes e o desempenho produtivo (ganho de peso total, ganho médio diário e peso e rendimento de carcaça) dos cordeiros alimentados com óleo essencial de orégano foi semelhante ao dos alimentados com a dieta controle. No entanto, os cordeiros alimentados com extrato taninífero de acácia apresentaram menor consumo de MS (CMS), e redução de 19%, 20% e 50% da digestibilidade aparente total da MS, MO e FDN, respectivamente, em relação aos cordeiros alimentados com a dieta controle. Consequentemente, os cordeiros alimentados com extrato taninífero de acácia apresentaram menor ganho de peso e rendimento de carcaça quente e fria do que os alimentos com a dieta controle. O óleo essencial de orégano deixou a carne mais luminosa, no entanto, apresentou uma tendência de deixar a carne mais dura. O óleo essencial alterou a composição centesimal da carne e a concentração de TBARS, e aumentou o teor do ácido graxo DHA em 13% em relação ao tratamento controle. O extrato de acácia negra também aumentou a luminosidade da carne, porém, reduziu em 4% o teor de PB da carne e a concentração de TBARS em 28% em relação ao tratamento controle. O extrato taninífero tendeu a aumentar o teor de ácido vacênico e de ômega 3. Adicionalmente, o extrato taninífero aumentou em 27% o total de CLA, quando comparado ao controle e óleo essencial de orégano. Pode-se concluir com o presente estudo que a inclusão de óleo essencial de orégano na dieta de cordeiros em terminação não altera o desempenho produtivo durante o confinamento e aumenta a luminosidade da carne, apensar de deixar a mesma mais dura; enquanto que a utilização de extrato taninífero de acácia reduz o desempenho produtivo, porém melhora a qualidade da fração lipídica e antioxidante da carne. / TThe present study aimed to evaluate the effect of natural additives, oregano essential oil and acacia taniniferous extract, in the diet of feedlot lambs on productive performance and meat quality. Thirty-six male lambs (not-castrated) from crossbreeding Dorper × Santa Inês × Texel, weaned, averring 90 d of age and 27 ± 2.8 kg body weight were used through 53 d of feedlot period in a randomized block design, were weigh at weaning was the block criteria. The lambs were distributed into three treatments with 12 repetitions. All treatments were based on a regular diet (control), where natural plants extracts were designated to following treatments: 1) control (without additive), 2) control diet + oregano essential oil (1 ml/kg of concentrate), 3) control diet + acacia taniniferous extract (5% DM). Diets were formulated as 30:70 forage:concentrate ratio. Lambs were designated to slaughter averring 143 days of age and 42,81 ± 3,97 kg body weight. The nutrient intake and digestibility and productive performance (total body weight gain, average daily body weight gain and production and carcass yield) of lambs fed oregano essential oil were similar to those fed control diet. However, lambs fed acacia taniniferous extract had lower DM intake (DMI), and reduced by 19%, 20% and 50% the total apparent digestibility of DM, OM and NDF, respectively, compared to lambs fed control diet. Meat of lambs fed oregano essential oil was more luminous, however tended to be stronger. Oregano essential oil changed the centesimal composition of meat and TBARS, but increased concentration of DHA fatty acid by 13% compared to control treatment. Acacia taniniferous extract also increased the luminosity of meat, but reduced by 4% meat CP content and TBARS concentration by 28%, in relation to control treatment. Acacia taniniferous extract tended to increase vaccenic acid and omega 3 content. Additionally, taniniferous extract increased by 27% the total CLA, compared to control and oregano essential oil. We can conclude that the inclusion of oregano essential oil in the diet of feedlot lambs does not change productive efficiency and increase the luminosity of meat, although results in stronger meat; whereas the inclusion of acacia taniniferous extract reduce productive performance, but increase the quality of lipid fraction and antioxidant of meat.

Thesis (Ph. D.)--Rutgers University, 2008. / "Graduate Program in Medicinal Chemistry." Includes bibliographical references.

<p>U radu je ispitana mogudnost kori&scaron;denja konzumnog suncokreta i suvog ostatka divljeg origana, kao funkcionalnih komponeti za dobijanje fleks proizvoda pobolj&scaron;anih nutritivnih svojstava.<br />Optimizacijom temperature su&scaron;enja (84&deg;C, 105&deg;C, 135&deg;C, 148&deg;C) fleks proizvoda utvrđen je uticaj temperature na: hemijske, fizičke i antioksidativne osobine fleks proizvoda. Na osnovu standardne ocene fleks proizvoda dobijenih na različitim temperaturama su&scaron;enja utvrđeno je da najvedu standardnu ocenu (0,91) ima fleks proizvod dobijen primenom temperature su&scaron;enja od 84&deg;C.<br />Ispitivanjem uticaja različitih količina konzumnog suncokreta (3%, 6% i 9%) i divljeg origana (0%, 0,5% i 1%) na fizičke karakteristike fleks proizvoda i utvrđeno je da dodatak konzumnog suncokreta ima negativan uticaj, a suvi ostatak divljeg origana pozitivan uticaj na nasipnu mase i stepen ekspanzije proizvoda. Uzorak bez konzumnog suncokreta i sa 1% origana ima najbolje fizičke karakteristike, minimalnu nasipna masu od 150,2 gml-1 i maksimalan stepen ekspanzije 9,36 mlg-1.<br />Dodatak konzumnog suncokreta uticao je na promene u masnokiselinskom sastavu proizvoda. Uzorci sa 9% konzumnog suncokreta imaju manji sadržaj palmitinske (C16:0) i linolenske (C18:3) kiseline za 15%, odnosno 60% u odnosu na uzorke bez dodatka suncokreta. U pomenutim uzorcima je povedan sadržaj stearinske (C18:0) za 15% i oleinske kiseline (C18:1) za 25%.<br />Dodatak funkcionalnih komponenti u sirovinski sastav fleks proizvoda povedava sadržaj fenola dva puta, pri čemu maksimalna sadržaj fenola 2,84 mg GAE/g s.e. ima uzorak sa 9% konzumnog suncokreta i 1% suvog ostatka divljeg origana. Pomenuti uzorak karakteri&scaron;e i maksimalna antiradikalska aktivnost ekstrakata izražena preko parametara 1/IC50 0,75 mg/ml i FRAP 1,57 &mu;g AAE/g s.e<br />Konzumni sincokret u sirovinskom sastavu fleks proizvoda je pobolj&scaron;ao iskori&scaron;denje, odnosno svarljivosti proteina i sadržaj esencijalnih mineralnih materija. Dodatkom 9% suncokreta i 1% divljeg origana dobijen je maksimalan sadržaj Zn 9,26 mg/kg, Cu 4,12 mg/kg, Mg 261,87 mg/kg i Fe 12,03 mg/kg.<br />Procesom ekstrudiranja, takođe, je do&scaron;lo do pobolj&scaron;anja mikrobiolo&scaron;kih parametaara kvaliteta proizvoda jer se značajno se smanjio ukupan broj mikroorganizama, broj kvasaca i plesni i mikroorganizama iz familije Enterobakteriaceae.<br />Na osnovu rezultata potro&scaron;ačkog testa za ispitvanje dopadljivosti proizvoda, utvr&scaron;eno je da dodatak suvog ostatka divljeg origana ima pozitivan efekat na op&scaron;tu prihvatljivost fleks proizvoda od strane potro&scaron;ača, dok dodatak konzumnog suncokreta negativno utiče na ukus, miris, osobine pri žvakanju i op&scaron;ta prihvatljivost.<br />Rezultati eksperimentalnog rada su pokazali da se dodatkom konzumnog suncokreta i suvog ostatka divljeg origana dobija fleks proizvod sa povedanom sadržajem funkcionalnih komponenata koji je dopadljiv potro&scaron;ačima.<br />Istraživanja u okviru ove disertacije su ukazala da bi funkcionalni fleks proizvod sa dodatkom divljeg origana i konzumnog suncokreta bolje prihvatili potro&scaron;ači stariji od 35 godina, visoko obrazovani i sa vedim primanjima. Međutim, i dalje je prisutan izvestan stepen nepoverenja potro&scaron;ača, pa je neophodno sprovoditi kontinuiranu edukaciju o zdravstvenim prednostima upotrebe funkcionalnih proizvoda u ishrani.</p> / <p>The paper examined the possibility of using consumable sunflower and dry extract of wild oregano, as functional components of obtaining a flex product of improved nutritional properties. By optimizing the drying temperature (84&deg;C, 105&deg;C, 135&deg;C, 148&deg;C) of the flex product, the effect of temperature was determined on: chemical, physical and antioxidant properties of flex products. On the basis of the standard assessment of flex products obtained at different drying temperatures it was determined that the highest standard rating (0.91) belongs to flex product prepared using the drying temperature of 84&deg;C.<br />By examining the influence of different amounts of consumable sunflower (3%, 6% and 9%) and wild oregano (0%, 0.5% and 1%) on the physical characteristics of flex products, it has been found that the addition of consumable sunflower has a negative impact, and a dry residue of wild oregano positive impact on the bulk weight and degree of expansion of the product. The sample free of consumable sunflower and with 1% of oregano has the best physical characteristics, minimal bulk weight of 150.2 gml-1 and a maximum degree of expansion of 9.36 mlg-1 .<br />The addition of consumable sunflower influenced the changes in fatty acid composition of the product. Samples with 9% of consumable sunflower have lower content of palmitic (C16:0) and 1inolenic (C18:3) acid by 15% and 60% compared to the samples without the addition of sunflower. In the above samples there was an increased content of stearic acid (C18: 0) by 15% and oleic acid (C18:1) by 25%.<br />The addition of functional components in the raw material composition of flex product increases phenol content twice, where the maximum phenol content of 2.84 mg GAE/g s.e. is found in the sample with 9% of consumable sunflower seed, and 1 % of dry extract of wild oregano. The aforementioned sample is characterized also by a maximum antiradical activity of extracts expressed via parameters 1/1C50 0.75 mg / ml and FRAP 1.57 ɲg AAE/g s.e.<br />Consumable sunflower in the raw material composition of flex products improved the utilization the digestibility of proteins and essential mineral substances content. By the addition of 9% of sunflower and 1% of wild oregano, we obtained the maximum content of Zn, 9.26 mg/kg, Cu 4.12 mg/kg, Mg 261.87 mg/kg and Fe 12.03 mg/kg. Extrusion process, also, led to an improvement in microbiological parameters of quality of the product because it significantly reduced the total number of microorganisms, yeasts and molds and microorganisms from the family of Enterobacteriaceae.<br />Based on the results of the test for examining consumer appeal of the product, it has been established that the addition of dry extract of wild oregano has a positive effect on the general acceptability of flex products by consumers, while the addition of consumable sunflower adversely affects the taste, the smell, the properties in chewing and general acceptability.<br />The results of the experimental work showed that the addition of consumable sunflower and dry extract of wild oregano resulted in the flex product with increased content of functional components that is appealing to consumers.<br />The research within this thesis pointed out that a functional flex product with the addition of wild oregano and consumable sunflower would be better accepted by consumers older than 35, highly educated and with higher incomes. However, there is still a certain degree of mistrust of consumers, so it is necessary to implement continuous education about the health benefits of the use of functional products in diet.</p>

O objetivo do presente estudo foi identificar entre 10 óleos essenciais, os dois com maior capacidade mitigadora das emissões de metano proveniente da fermentação in vitro da microbiota ruminal de bovinos da raça Nelore (Etapa I), e o subsequente impacto da adoção destes dois óleos essenciais como estratégia nutricional para mitigação das emissões de metano in vivo por bovinos Nelore (Etapa II). Na primeira etapa, pela técnica de produção de gases in vitro foram avaliados a produção de gases acumulada, a degradabilidade, o fator de partição, a concentração de nitrogênio amoniacal, a produção de ácidos graxos de cadeia curta e a produção de metano com o uso dos óleos essenciais extraídos das seguintes plantas: anis estrelado (Illicium verum), citronela (Cymbopogon winterianus), cravo botão (Eugenia caryophyllus), eucalipto staigeriana (Eucalyptus staigeriana), eucalipto globulus (Eucalyptus globulus), gengibre (Zingiber officinale), ho wood (Cinnamomum camphora), melaleuca (Melaleuca alternifolia), orégano (Origanum vulgare) e tomilho branco (Thymus vulgaris). Todos os óleos essenciais foram testados em quatro doses; 0, 50, 250 e 500 mg/l de meio de incubação. O delineamento experimental foi em blocos casualizados, com quatro blocos, 10 tratamentos, quatro doses e duas réplicas dentro de cada bloco. Os procedimentos estatísticos foram obtidos com auxílio do programa SAS 9.3. Os resultados foram submetidos a análise de variância e regressão, com graus de liberdade desdobrados em efeitos linear e quadrático. A produção de gases acumulada sofreu efeito linear negativo (P&lt;0,05) com o aumento dos níveis de inclusão dos óleos essenciais de citronela, ho wood, orégano e tomilho. A degradabilidade do substrato, a produção total de ácidos graxos de cadeia curta e a concentração de nitrogênio amoniacal não foram afetadas (P&gt;0,05) por nenhum dos tratamentos. As menores produções líquidas de metano estiveram associadas às menores produções acumuladas de gases, nas quais os óleos essenciais de orégano e de tomilho tiveram maior poder mitigador de metano em doses acima de 250 mg/l. Esses mesmos óleos essenciais (tomilho e orégano) mostraram ser os mais promissores para o uso em dietas de bovinos por apresentarem as maiores eficiências na mitigação da produção de metano sem afetar a degradação do substrato, sugerindo provável efeito inibitório sobre a população de arqueias metanogênicas. Na etapa II, os óleos essenciais de orégano e de tomilho foram avaliados através de um delineamento experimental em quadrados latinos 3x3 replicados com três períodos de 21 dias cada, no qual seis bovinos da raça Nelore foram alimentados com dieta total composta de 70% silagem de milho e 30% concentrado a base de milho e farelo de soja. Os óleos essenciais foram inclusos na dieta na quantidade de 3 ml por kg de concentrado. Foram mensurados o consumo, a digestibilidade aparente total (da MS, da FDN e da FDA), os parâmetros ruminais (pH, concentração de nitrogênio amoniacal e de ácidos graxos de cadeia curta) e a emissão de metano (através da técnica do gás traçador SF6). As análises estatísticas foram realizadas com auxílio do programa SAS 9.3, utilizando o procedimento MIXED. O efeito de tratamento foi separado pelo teste de Tukey a 5% de probabilidade. A inclusão dos óleos essenciais de orégano ou de tomilho na dosagem avaliada in vivo, não foi suficiente para promover mudanças significativas (P&gt;0,05) em nenhum dos parâmetros avaliados. / The objective of this study was to identify two out of 10 essential oils with the greatest capacity to mitigate methane emissions through an in vitro fermentation assay using ruminal microorganisms of Nellore cattle (Step I), and the subsequent impact of the use of these two essential oils as a nutritional strategy to mitigate methane emissions in vivo trial with Nellore cattle (Step II). In the step 1, it was evaluated through in vitro gas production technique the accumulated gas production, degradability, partitioning factor, ammoniacal nitrogen concentration, short chain fatty acid production and methane production, with the use of essential oils extracted from the following plants: anise (Illicium verum), citronella (Cymbopogon winterianus), clove (Eugenia caryophyllus), eucalyptus staigeriana (Eucalyptus staigeriana), eucalyptus globulus (Eucalytus globulus), ginger (Zingiber officinale), melaleuca (Melaleuca alternifolia), oregano (Origanum vulgare) and white thyme (Thymus vulgaris). All essential oils were tested in four doses; 0, 50, 250 and 500 mg / l of incubation solution. The experimental design was in randomized blocks, with four blocks, 10 treatments, four doses and two replicates within each block. The statistical procedures were done with the help of the SAS 9.3 program. The results were analyzed by analysis of variance and regression, with degrees of freedom unfolded in linear and quadratic. Accumulated gas production had a linear negative effect (P &lt;0.05) with increasing the inclusion level of the essential oils of citronella, ho wood, oregano and thyme. Substrate degradability, total short chain fatty acid production and ammoniacal nitrogen concentration were not affected (P&gt; 0.05) by treatments. The lower liquid methane yields were associated with lower accumulated gas production, in which oregano and thyme essential oils were the more potent at doses greater than 250 mg / l. These essential oils (thyme and oregano) were the most promising for use in cattle diets because they were the most effective for methane mitigation without affecting substrate degradation, suggesting a probable inhibitory effect on the methanogenic arqueas. In step II, the essential oils of oregano and thyme were evaluated through an experimental design in replicate 3x3 Latin squares with three periods of 21 days each, in which six Nellore cattle were distributed in the control, oregano oil and thyme oil treatments, were fed a total diet composed of 70% corn silage and 30% of concentrate based on ground corn and soybean meal. The essential oils were included in the diet 3 ml per kg of concentrate. Intake, total apparent digestibility (DM, NDF and ADF), ruminal parameters (pH, concentration of ammoniacal nitrogen and short chain fatty acids) and methane emission (through SF6 tracer gas) were measured. The inclusion of the essential oils of oregano or thyme in the dosage evaluated was not sufficient to promote significant changes (P&gt; 0.05) in any of the outcomes evaluated.

Submitted by Livia Mello (liviacmello@yahoo.com.br) on 2016-10-06T18:07:30Z No. of bitstreams: 1 DissBRBP.pdf: 2167351 bytes, checksum: f2c630fe9ed1bb7730edefd064bfdbc5 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-10-20T18:34:46Z (GMT) No. of bitstreams: 1 DissBRBP.pdf: 2167351 bytes, checksum: f2c630fe9ed1bb7730edefd064bfdbc5 (MD5) / Approved for entry into archive by Marina Freitas (marinapf@ufscar.br) on 2016-10-20T18:34:52Z (GMT) No. of bitstreams: 1 DissBRBP.pdf: 2167351 bytes, checksum: f2c630fe9ed1bb7730edefd064bfdbc5 (MD5) / Made available in DSpace on 2016-10-20T18:34:58Z (GMT). No. of bitstreams: 1 DissBRBP.pdf: 2167351 bytes, checksum: f2c630fe9ed1bb7730edefd064bfdbc5 (MD5) Previous issue date: 2016-06-14 / Consejo Nacional de Ciencia y Tecnología (CONACYT) / Bees are the most important pollinators of agricultural ecosystems by carrying out pollination of up to 90% of native plants and more than one third of cultivated plants. Studies conducted around the world have been demonstrating a phenomenon called CCD (Colony Collapse Disorder), whose causal agent several factors including diseases that affect this group. Among them, the varroa resulting from the Varroa destructor mite attack, is reported as pathogen major impact factor on the Apis mellifera. In view of this, the objective of this study was to test the efficiency of three methods to control V. destructor: alternative, obtained from the distillation of oregano (Origanum vulgare Linnaeus, 1753), thyme (Thymus vulgaris Linnaeus, 1753) and sugar beet (Beta vulgaris Linnaeus, 1753); biological, run base drones and larvae chemical, carried out with the application of active flumethrin principle. The results were evaluated by statistical analysis in R program to determine the differences between treatments and proposed mergers and select the best method of control. In the analysis, it was observed that the alternative method showed a significant difference by highlighting thyme distillation as more efficient because there is no significant killing of bees and cause the death of all the mites in a shorter time compared to the other distillates. The biological method hornets larvae base is also preferably effective due to mite in these individuals. In chemical control the use of the active ingredient flumethrin caused poisoning in bees, with diarrhea in the first 6 hours after application, and after 48 hours caused a mortality of 100%, which demonstrates be impractical to control the mite. / As abelhas são os agentes polinizadores mais importantes dos agroecossistemas por realizarem a polinização de até 90% das plantas nativas e de mais de 1/3 das plantas cultivadas. Estudos desenvolvidos ao redor do mundo vêm demostrando um fenômeno chamado CCD (Colony Collapse Disorder), que tem como agente causal vários fatores incluindo as doenças que afetam este grupo. Dentre elas, a varroose, resultante do ataque do ácaro Varroa destructor, é o patógeno relatado como fator de grande impacto sobre a espécie Apis mellifera. Diante disto, o objetivo deste trabalho foi testar a eficiência de três métodos para o controle de V. destructor: o alternativo, obtido a partir da destilação de orégano (Origanum vulgare Lineus, 1753), tomilho (Thymus vulgaris Lineus, 1753) e beterraba (Beta vulgaris Lineus, 1753); o biológico, executado a base de larvas de zangões e o químico, realizado com a aplicação do princípio ativo flumetrina. Os resultados foram avaliados por meio de análise estatística no programa R para determinar as diferenças entre os tratamentos e as concentrações propostas e selecionar o melhor método para controle. Nas análises, foi observado que o método alternativo apresentou diferença significativa, destacando as destilações de tomilho como mais eficientes por não haver morte significativa das abelhas, além de causar a morte de todos os ácaros em menor tempo comparado, aos outros destilados. O método biológico a base de larvas de zangões também é eficiente devido a preferência do ácaro por estes indivíduos. No controle químico o uso do ingrediente ativo flumetrina, causou intoxicação nas abelhas, com diarreia nas primeiras 6 horas após aplicação, e depois de 48 horas causou uma mortalidade de 100%, o que demostra ser inviável para o controle do ácaro.

O objetivo do presente estudo foi identificar entre 10 óleos essenciais, os dois com maior capacidade mitigadora das emissões de metano proveniente da fermentação in vitro da microbiota ruminal de bovinos da raça Nelore (Etapa I), e o subsequente impacto da adoção destes dois óleos essenciais como estratégia nutricional para mitigação das emissões de metano in vivo por bovinos Nelore (Etapa II). Na primeira etapa, pela técnica de produção de gases in vitro foram avaliados a produção de gases acumulada, a degradabilidade, o fator de partição, a concentração de nitrogênio amoniacal, a produção de ácidos graxos de cadeia curta e a produção de metano com o uso dos óleos essenciais extraídos das seguintes plantas: anis estrelado (Illicium verum), citronela (Cymbopogon winterianus), cravo botão (Eugenia caryophyllus), eucalipto staigeriana (Eucalyptus staigeriana), eucalipto globulus (Eucalyptus globulus), gengibre (Zingiber officinale), ho wood (Cinnamomum camphora), melaleuca (Melaleuca alternifolia), orégano (Origanum vulgare) e tomilho branco (Thymus vulgaris). Todos os óleos essenciais foram testados em quatro doses; 0, 50, 250 e 500 mg/l de meio de incubação. O delineamento experimental foi em blocos casualizados, com quatro blocos, 10 tratamentos, quatro doses e duas réplicas dentro de cada bloco. Os procedimentos estatísticos foram obtidos com auxílio do programa SAS 9.3. Os resultados foram submetidos a análise de variância e regressão, com graus de liberdade desdobrados em efeitos linear e quadrático. A produção de gases acumulada sofreu efeito linear negativo (P&lt;0,05) com o aumento dos níveis de inclusão dos óleos essenciais de citronela, ho wood, orégano e tomilho. A degradabilidade do substrato, a produção total de ácidos graxos de cadeia curta e a concentração de nitrogênio amoniacal não foram afetadas (P&gt;0,05) por nenhum dos tratamentos. As menores produções líquidas de metano estiveram associadas às menores produções acumuladas de gases, nas quais os óleos essenciais de orégano e de tomilho tiveram maior poder mitigador de metano em doses acima de 250 mg/l. Esses mesmos óleos essenciais (tomilho e orégano) mostraram ser os mais promissores para o uso em dietas de bovinos por apresentarem as maiores eficiências na mitigação da produção de metano sem afetar a degradação do substrato, sugerindo provável efeito inibitório sobre a população de arqueias metanogênicas. Na etapa II, os óleos essenciais de orégano e de tomilho foram avaliados através de um delineamento experimental em quadrados latinos 3x3 replicados com três períodos de 21 dias cada, no qual seis bovinos da raça Nelore foram alimentados com dieta total composta de 70% silagem de milho e 30% concentrado a base de milho e farelo de soja. Os óleos essenciais foram inclusos na dieta na quantidade de 3 ml por kg de concentrado. Foram mensurados o consumo, a digestibilidade aparente total (da MS, da FDN e da FDA), os parâmetros ruminais (pH, concentração de nitrogênio amoniacal e de ácidos graxos de cadeia curta) e a emissão de metano (através da técnica do gás traçador SF6). As análises estatísticas foram realizadas com auxílio do programa SAS 9.3, utilizando o procedimento MIXED. O efeito de tratamento foi separado pelo teste de Tukey a 5% de probabilidade. A inclusão dos óleos essenciais de orégano ou de tomilho na dosagem avaliada in vivo, não foi suficiente para promover mudanças significativas (P&gt;0,05) em nenhum dos parâmetros avaliados. / The objective of this study was to identify two out of 10 essential oils with the greatest capacity to mitigate methane emissions through an in vitro fermentation assay using ruminal microorganisms of Nellore cattle (Step I), and the subsequent impact of the use of these two essential oils as a nutritional strategy to mitigate methane emissions in vivo trial with Nellore cattle (Step II). In the step 1, it was evaluated through in vitro gas production technique the accumulated gas production, degradability, partitioning factor, ammoniacal nitrogen concentration, short chain fatty acid production and methane production, with the use of essential oils extracted from the following plants: anise (Illicium verum), citronella (Cymbopogon winterianus), clove (Eugenia caryophyllus), eucalyptus staigeriana (Eucalyptus staigeriana), eucalyptus globulus (Eucalytus globulus), ginger (Zingiber officinale), melaleuca (Melaleuca alternifolia), oregano (Origanum vulgare) and white thyme (Thymus vulgaris). All essential oils were tested in four doses; 0, 50, 250 and 500 mg / l of incubation solution. The experimental design was in randomized blocks, with four blocks, 10 treatments, four doses and two replicates within each block. The statistical procedures were done with the help of the SAS 9.3 program. The results were analyzed by analysis of variance and regression, with degrees of freedom unfolded in linear and quadratic. Accumulated gas production had a linear negative effect (P &lt;0.05) with increasing the inclusion level of the essential oils of citronella, ho wood, oregano and thyme. Substrate degradability, total short chain fatty acid production and ammoniacal nitrogen concentration were not affected (P&gt; 0.05) by treatments. The lower liquid methane yields were associated with lower accumulated gas production, in which oregano and thyme essential oils were the more potent at doses greater than 250 mg / l. These essential oils (thyme and oregano) were the most promising for use in cattle diets because they were the most effective for methane mitigation without affecting substrate degradation, suggesting a probable inhibitory effect on the methanogenic arqueas. In step II, the essential oils of oregano and thyme were evaluated through an experimental design in replicate 3x3 Latin squares with three periods of 21 days each, in which six Nellore cattle were distributed in the control, oregano oil and thyme oil treatments, were fed a total diet composed of 70% corn silage and 30% of concentrate based on ground corn and soybean meal. The essential oils were included in the diet 3 ml per kg of concentrate. Intake, total apparent digestibility (DM, NDF and ADF), ruminal parameters (pH, concentration of ammoniacal nitrogen and short chain fatty acids) and methane emission (through SF6 tracer gas) were measured. The inclusion of the essential oils of oregano or thyme in the dosage evaluated was not sufficient to promote significant changes (P&gt; 0.05) in any of the outcomes evaluated.

<p>Two experimentswere  conducted  using  pigs  at different  life stages to  determine  the  effects  of dietary  tryptophan  and  water  delivered  oregano  essential  oil  on growth performance, rectal temperature, water use,intestinal integrity and gene expression of biomarkers in the face heat or transport stress. In the first experiment, 192 grow-finish pigs were used to investigate the effects of  water  supplementation  of  oregano  essential  oil  (OEO)  on  growth  performance,  water  intake, rectal temperature, intestinal integrity, and expression of genetic biomarkers during an acute heat challenge. Pigs were randomly allotted to 2 X 2 factorial arrangement of treatments with pigs being heat  stressed  or  not  and  being  supplemented  with  OEO  or  not with 8  replicate  pens  of  each treatment  with  6  pigs/pen  (4  barrows,  2  gilts  per  pen).  Water  treatments  were administered immediately, with  dosing at  47 μL/L of OEO. One-half  of  the  pigs  on  each  water  treatment remained under thermoneutral conditions (TN; 21.1C), while the other half was subjected to a 3 d diurnal, acute heat stress (HS) with 12 hours at 33.3 oC (7AM-7PM) and 12 hours at 26.7oC (7PM-7AM). Three days post-HS, temperatures were reduced back to TN for the rest of the study, and pigs remained on their water treatments. Rectal temperatures were collected in the morning and evening  of  the  heat  stress  period  on  one  barrow  and  one  gilt  in  each  pen. Jejunal  tissue was collected for subsequent histological examination and determination of gene expression. All data were  analyzed  using  the  GLM  procedure  of  SAS  (ver.  9.4).  Pigs  subjected  to  heat  stress  had reduced ADG (P < 0.003) and G:F (P < 0.008) during the 3d heat stress compared to pigs reared under thermoneutral conditions. However, post-heatstress, heat stressed pigs had compensatory gain resulting in increased ADG (P < 0.001) and G:F (P < 0.001) compared to thermoneutral reared pigs.   Overall,  there  was an  interaction  (P  <  0.006)  observed  between  water  and  heat  treatment with  OEO  increasing  ADG  in  thermoneutral  pigs  but  not  in  heat  stressed  pigs.  Similarly, interactions  between  water  and  heat  treatment  were  observed  for  ADFI  during  heat  stress  (P  < 0.004),  post  heat  stress  (P  <  0.01),  and  overall  (P  <  0.004)  from  increasing  OEO  intake  in thermoneutral pigs but not in heat stressed pigs. Rectal temperatures were higher (P < 0.001) for heat stressed pigs at the end of d 1 and 2 of the acute heat challenge compared to TN housed pigs. Pigs exposed to HS also used more water than pigs housed in a thermoneutral environment (P < 0.002). There were no differences between villi height, crypt depth or VH:CD between treatment groups  (P  >0.05).  There  was  also  no  difference  in  TP53  and  CDKNA1  gene  expression  among treatments (P > 0.10). In the second experiment, 36 barrows were used in an 18d experiment to investigate the effects of pre-weaning tryptophan supplementation on performance and intestinal integrity following  weaning  with  or  without  transport  stress  at  weaning.  Pigs  were  randomly allotted to 2 X 2 factorial arrangement of treatments of pre-weaning tryptophan supplementation or not and weaning transport or not. Pigs on the tryptophan treatment received 0.35, 0.45, and 0.55 g Trp/d in 5 day intervals, beginning 15 d prior to weaning.Tryptophan was dissolved in chocolate milk and administered by oral gavage with control pigs receiving milk only. At weaning, 4 pigs from each pre-weaning treatmentwere euthanized for collection of jejunal tissue.  Of the remaining pigs, half the pigs oneach treatment were transported for 12 h, and half were moved into individual pens  with  no  transport.  Following  transport,  all  pigs  were  individually  housed  and  provided  ad libitum  access  towater  andfeed  from  a  common  diet.  On  d  3  post-weaning,  all  pigswere euthanized for collection of jejunal tissue. Jejunal tissue was used for histological examination and for determination of gene expression. All data were analyzed using the GLM procedure of SAS (9.4).  No  effects  of  Trp  supplementation  were  observed  on  pre-weaning  (P  >  0.10)  growth. Pig BW and ADFI were unaffected (P > 0.10) by Trp supplementation and transport at weaning. Post-weaning, there was a tendency (P < 0.06) for an effect of transport on ADG as transported pigs lost weight in the 3 d post-weaning period while non-transported pigs gained slightly. Gain:Feed post-weaning  was  lower  (P  <  0.04)  for  transported  pigs  compared  to  non-transported  pigs.  No differences  were  observed  for villus base  and  mid  width,  villus  height,  crypt  depth  or  villus height:crypt   depth.   There   was   a   tendency   for   an   interaction   of   transportation   and   Trp supplementation  (P  <  0.06)  on  villi  base  width  driven  by  an  increased  villus  width  in  non-transported pigs given supplemental Trp but a decrease in villus width in transported pigs given supplemental Trp.These results conclude that these alleviating agents had minimal effects when pigs  were  stressed, however TN grow-finish pigs  benefitted  from  OEO  water  supplementation among growth performance.</p>