A velocidade de renovação das proteínas musculares define o crescimento muscular, e afetam a qualidade da carne, destacando-se a renovação de colágeno e taxa proteolítica que tem implicação no fenótipo de maciez. No entanto, existe pouca informação na literatura sobre mudanças no processo de remodelação de proteínas musculares em resposta à taxa de recuperação do ganho de peso, após um período de subnutrição em animais fisiologicamente maduros. Dessa forma, o uso de sequenciamento de RNA pode indicar mudanças no tecido muscular através de um perfil de expressão diferencial que explicam mudanças nos fenótipos associados ao crescimento muscular. Portanto, o objetivo deste estudo foi avaliar as mudanças no transcriptoma associado a fenótipos de carne de vacas adultas Nelore submetidas a diferentes taxas de recuperação de peso. Neste experimento foram utilizadas 28 vacas adultas de 5 a 16 anos, sendo que 23 animais, por apresentarem baixo escore corporal no inicio do experimento como resultado de perda de peso durante uma estação seca, foram aleatoriamente distribuídas em 3 grupos baseados em ganho diário de peso vivo: GB - Base (abatidos com baixo escore corporal, n=4); GL - Lento (0,6 kg/dia, n=9); GR - Rápido (1,2 kg/dia, n=10). Um quarto grupo (GM - Manutenção, n=5), foi formado de animais com alto escore corporal do início ao final do experimento. Os animais foram abatidos em quatro pontos definidos por dias (d) de confinamento (A1(0d) = GB; A2(51d) = GL e GR; A3(74d) = GR; A4(104d) = GL e GM), e as amostras do musculo Longissimus thoracis foram coletadas para obtenção do RNA total. Após a obtenção do mRNA e a preparação das bibliotecas de cDNA, o sequenciamento das amostras foi feito em um equipamento HiScanSQ. Vinte e quatro horas após o abate, foram determinados o pH e a cor instrumental (L*, a*, b*) medidos no músculo Longissimus thoracis. Dois bifes foram amostrados para a análise de força de cisalhamento às 24h e 21 dias. Na comparação entre fenótipos e genes, os contrastes utilizaram o grupo GB como referência. As análises estatísticas foram realizadas no programa R, usando ANOVA e teste de Tukey. Menores força de cisalhamento aos 21 dias (P<=0,05) foram encontradas para o grupo GL (A4) e GM (A4) comparadas ao GB. Valores de L*, a*, b* no músculo do GR (A3) também foram maiores em relação ao GB. Somente o valor de b* na gordura foi diferente (P<=0,05) em GR (A2 e A3) em relação ao GB. Foram identificados o total de 578 genes diferencialmente expressos (DE; FDR 5%) nos cinco contrastes avaliados. A análise funcional de genes DE entre contrastes identificou uma via KEEG para o grupo GL (\"Ribosome\") e cinco para o grupo GR (\"ECM receptor interaction\", \"Focal Adhesion\", \"Protein digestion and absorption\", \"PI3K-Akt signaling pathway\"). Para o enriquecimento GO, foram obtidas quatro categorias, sendo \"Semaphorin receptor activity\" para o grupo GL, enquanto \"Cellular response to amino acid stimulus\", \"Collagen trimer\" e \"Extracellular matrix structural constituent\" foram identificadas para GR. As vias em geral estão associadas a alterações no tecido conjuntivo do músculo. As diferenças encontradas entre fenótipos e genes indicam que as taxas de crescimento afetam de forma diferente os fenótipos associados à qualidade da carne. A realimentação em animais adultos, ao alterar o transcriptoma com possíveis impactos no tecido conjuntivo, parece mostrar um cenário de fibrose muscular no ganho rápido de peso, diferentemente do ganho lento, que mostrou ser uma alternativa para melhorar a qualidade da carne. Todavia, os impactos na estrutura muscular e proteica que possam explicar incremento em aspectos de textura da carne precisam ser determinados. / The speed of renewal of muscle proteins defines muscle growth, and affect meat quality, especially the renewal the of collagen turnover and proteolytic rate that has implication in the tenderness phenotype. There is little information in the literature about changes in the muscle protein remodeling process in response to the rate of recovery of weight gain after malnutrition in physiologically mature animals. In this way, the use of RNA sequencing may indicate changes in muscle tissue through a differential expression profile that explains changes in phenotypes associated with muscle growth. Therefore, the objective of this study was to evaluate changes in the transcriptome associated with meat phenotypes of Nellore adult cows submitted to different rates of weight recovery. In this experiment, 28 adult cows from 5 to 16 years old were used, being that twenty-three animals were distributed randomly in 3 groups based on daily gain of live weight, since they presented low body score at the beginning of the experiment as a result of weight loss during a dry season: GB - Base (slaughtered with low body score, n=4); GL - Slow (0.6kg/day, n=9); GR - High (1.2 kg/day, n=10). A fourth group (GM - Maintenance, n = 5) was formed from animals with high body score from the beginning to the end of the experiment. The animals were slaughtered at four points defined by confinement days(d) (A1(0d) = GB; A2(51d) = GL and GR; A3(74d) = GR; A4(104d) = GL and GM), and Longissimus thoracis muscle samples were collected to obtain the total RNA. After obtaining the mRNA and preparation of the libraries, the sequencing of the samples was done in a HiScanSQ equipment. Twenty-four hours after slaughter, the pH and instrumental color (L*, a*, b*) were determined in the Longissimus thoracis muscle. Two steaks were collected for shear force analysis at 24h and 21 days. In the comparison of the phenotypes and genes, contrasts were used the GB group as reference. Statistical analysis were performed in R software, using ANOVA and Tukey test. Lower shear forces at 21 days (P<=0.05) were found for the GL (A4) and GM (A4) groups compared to GB. Values of L*, a*, b* in the GR (A3) muscle were also higher in relation to GB. Only the value of b* in fat was different (P<=0.05) in GR (A2 and A3) in relation to GB. A total of 578 differentially expressed genes (DE; false discovery rate 5%) in the five contrasts evaluated. Functional analysis of DE genes between contrasts identified a KEEG pathway for the GL group (\"Ribosome\") and five for the GR group (\"ECM receptor interaction\", \"Focal Adhesion\", \"Protein digestion and absorption\", \"PI3K-Akt signaling pathway\"). For GO enrichment, four categories were obtained, being \"Semaphorin receptor activity\" for GL, while \"Cellular response to amino acid stimulus\", \"Collagen trimer\" and \"Extracellular matrix structural constituent\" were identified for GR. Pathways in general are associated with changes in connective tissue of muscle. Re-feeding in adult animals by altering the transcriptome with possible impacts on connective tissue, seems to show a scenario of muscle fibrosis in the fast gain of weight, unlike the slow gain, which proved to be an alternative to improve meat quality. However, the impacts on muscle and protein structure that may explain the increase in meat texture aspects need to be determined.

La variabilité non maîtrisée de la tendreté de la viande bovine est un problème majeur pour la filière industrielle, cette qualité étant très recherchée par les consommateurs. Depuis de nombreuses années, différents programmes de recherche ont identifié des marqueurs ADN, ARN et protéines de la tendreté de la viande bovine, dans des contextes différents. Aux Etats-Unis et en Australie, des recherches ont abouti à la conception de tests efficaces de prédiction de la qualité de la viande. Ces tests ne fonctionnent cependant pas sur les élevages français. La filière française est donc demandeuse de tests de prédiction simples permettant de mesurer la tendreté sur l’animal vivant et la carcasse. De tels tests sont inexistants à l’heure actuelle. L’objectif de la thèse est de valider ou non une liste de potentiels marqueurs protéiques de la tendreté, et de développer des équations de prédiction de cette qualité, afin d’envisager la conception de tests immunologiques de prédiction à destination de la filière sur l’animal vivant et la carcasse, dans un avenir proche. Une nouvelle technique pour quantifier les protéines d’un échantillon de muscle bovin a été développée, le Dot-Blot, et permet de disposer de prototype pour de futurs tests de phénotypage de la tendreté. L’utilisation de cette technique a permis de quantifier 24 protéines sur 111 échantillons de deux muscles de boeufs et de taurillons de race Charolaise. Ces travaux ont identifié en premier lieux des effets biologiques liés au type de muscle et d’animal sur l’abondance des protéines. Puis, trois analyses différentes, dont les résultats sont concordants, ont validé des marqueurs de tendreté et mis en lumière les principaux mécanismes cellulaires impliqués dans la tendreté, générant des équations de prédiction de la tendreté. Des outils de bioinformatique ont été construits à partir de données expérimentales de la thèse sur les protéines de la tendreté et de bases de données humaines, afin de mieux comprendre les mécanismes biologiques impliqués dans la mise en place de la tendreté. En conclusion, ce travail de thèse a développé un nouvel outil d’analyse et les premières équations de prédiction de la tendreté de la viande bovine fiables sur un système centré sur les mâles, supports indispensables au développement de tests de prédiction de la tendreté sur l’animal vivant et la carcasse. De plus, ce travail a permis de mieux comprendre et caractériser les mécanismes moléculaires impliqués dans la mise en place de la tendreté. / The uncontrolled variability of beef tenderness is a major problem for industry. This quality is very important for consumers. For many years, different research programs have identified DNA, RNA and proteins markers of beef tenderness, in different contexts. In United States and Australia, these tests reached to the conception of efficient meat quality prediction tests. However, these tests do not work in France. So, French industry asks for simple tenderness prediction tests, which measure tenderness on living animals and carcasses. This type of tests is currently missing. The objective of the PhD is to validate or not a list a proteins tenderness potential markers, and to develop quality prediction equation, to engage the conception of immunological tests for industry, usable on living animals and carcasses. A new technique for quantify proteins in bovine muscle samples have been developed, the Dot-Blot, and allow to have prototypes of the future tenderness tests. Utilization of Dot-Blot provides phenotypic data of 224 proteins on 111 muscle samples of Charolais beefs and young bulls. This work first identified biological effects due to animal and muscle types on proteins abundance. Then, three different analyses, with corroborating results, validated tenderness markers and revealed main cellular pathways implied in tenderness, and generated tenderness prediction equations. Bioinformatics tools have been built upon experimental data from this work on tenderness proteins and human databases, to better understand the main mechanisms implied intenderization processes. In conclusion, this work have developed a new analyzing tool and the first beef tenderness prediction equation, trusty on a male-based system, essential supports for the development of beef tenderness prediction tests on living animals and carcasses. Moreover, this work enabled to better understand and characterize the molecula rmechanisms involved in tenderization processes.

Abstract The theme of this dissertation is the nursing care based on humanistic-altruistic values by model of Margaret Watson. Creating conceptual models and their designation in itself was a very important progress in the field of nursing. Conceptual models of nursing are some connection among philosophy, theory and practice. Conceptual model of M. J. Watson is unique in that it focuses on self-nurses, are also among the humanist conceptual models based on the principles of humanism respecting patient rights. Foreign authors talk about the content of the model as a return to the deep roots of professional nursing and values, such as helping others, empathy, trust, finding and meeting the needs of ill people. For practical application of established M. J. Watson there are 10 factors of humanistic care. In the area of research there was carried out questionnaire survey focused on awareness of selected conceptual models of interest in nursing education courses in the area of conceptual models. In addition the conceptual model was applied by M. J. Watson, in practice, for which interviews were used the original author designed and the nurses diaries. Qualitative results were processed by using a modified approach by Ritchie and Spencer. We set two objectives. To achieve the objective to inform nurses about the conceptual model of M. J. Watson was determined by six hypotheses. Hypothesis 1: Nurses are not informed about the conceptual model of M. J. Watson. This hypothesis was confirmed. Hypothesis 2: Nurses do not use M. J. Watson conceptual model for a care of their clients. This hypothesis was confirmed. Hypothesis 3: Nurses recognize an empathy as an important ability to nurse. This hypothesis was confirmed. Hypothesis 4: The interest of nurses in training courses in the area of conceptual models vary according to the length of experience. This hypothesis was confirmed. Hypothesis 5: The interest of nurses in training courses in the area of conceptual models vary according to their age. This hypothesis was not confirmed. Hypothesis 6: The interest of nurses in training courses in the area of conceptual models varies by their educational attainment. This hypothesis was not confirmed. To consider the surprising result that although the nurses admit a lack of information on conceptual models which prevails at the lack of interest in any course in this area. To gain the objective to find out what causes the changes of nursing care are based on a conceptual model of M. J. Watson for selected nurses and clients, we realized the practical application of the model. During our research we set goals to achieve more research questions which we work. Research question 1: Will nurses in implementing nursing care according to M. J. Watson indicate greater satisfaction with their work than before? Research question 2: Will the nurses recognize the increased benefits in the way of nursing care according to M. J. Watson compared to their normal practice? Research question 3: How does the nursing care according to M. J. Watson influence the clients? Research question 4: How nurses will evaluate the success factors of ten applications of humanistic care by M. J. Watson? Research question 5: What do nurses perceive negatively when applying the model of M. J. Watson in practice? We believe we have done this work to break the barrier of lack of information in the conceptual model of M. J. Watson in the country while we described how to return to the loving care in nursing. This model leads to a nurse wondered at herself, carried out their activities at the client with respect and the build confidence. Through the humanistic factors of ten to reach a tenderness in the nursing care.

Within the framework of this diploma, a genotypization of 162 beef cattle of the ČESTR commercial breed from was performed in order to analyze the potential influence of gene coding calpain I (CAPNI) on the resulting beef tenderness. CAPN1 present on the BTA29 chromosome, was selected in previous studies as a candidate gen for QTL. Polymorphism of CAPNI gene was studied using PCR/RFLP method and CAPN530 marker. Genotype identification resulted from this procedure. A 341 bp long fragment was present in homozygotes AA, two fragments of 195 and 146 bp were present in homozygotes GG, and three fragments of 341, 195 and 146 bp were detected in heterozygotes AG. The genotypization output was subsequently statistically evaluated. 11 homozygotes AA, 62 homozygotes GG and 89 heterozygotes AG were detected in the analyzed beef cattle population. More frequent G allele occurred in the set with the frequency of 0,657 and A allele with the frequency of 0,343. Warner-Bratzler shear test was employed to determine beef tenderness based on the shear force attribute. Samples of raw and grilled beef aging 1, 14 and 28 days after the slaughter were analyzed. Statistical methods were used to evaluate relationship between genotype and detected amount of shear force. In case of raw beef, only the samples aging 1 day after the slaughter showed significant difference in the shear force. The most positive results for the given parameter were achieved in case of AG genotype. Samples aging 14 and 28 days after the slaughter showed no difference in shear force and related beef tenderness, indicating no genotype influence. In case of grilled beef, no significant difference in sheer force indicating possible genotype influence was detected at any day of analysis. Genotype influence on grilled beef tenderness within the test animal population is minimal and statistically inconclusive.

Made available in DSpace on 2014-06-11T19:26:06Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-27Bitstream added on 2014-06-13T20:54:07Z : No. of bitstreams: 1 silva_mlp_me_jabo.pdf: 588157 bytes, checksum: 88d40d78834e16d673ac291d1d45d248 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Com a crescente demanda por carne de qualidade, a utilização de cruzamentos entre raças torna-se uma ferramenta importante na pecuária brasileira. O objetivo neste trabalho foi avaliar o desempenho de bovinos cruzados terminados em confinamento. Foram utilizados 136 animais, machos castrados e fêmeas, filhos de vacas Nelore, 1/2 Angus + 1/2 Nelore e 1/2 Senepol + 1/2 Nelore e de touros das raças Canchim, Hereford e Pardo Suíço tipo carne. Os animais foram confinados aos 16 meses de idade aproximadamente e abatidos quando atingiram 5 mm de espessura de gordura externa medidas por ultra-sonografia. Os dados de desempenho no confinamento foram submetidos a análises de variância, pelo método dos quadrados mínimos, considerando-se no modelo estatístico os efeitos da raça do touro, grupo genético da vaca, sexo dos animais e suas interações. Os filhos de touros Hereford foram superiores quanto ao peso final ao abate (502 kg), ao ganho médio diário (1,5 kg/dia), à eficiência alimentar (0,13 kg/kg) e à espessura de gordura (11,9 mm) em relação aos filhos dos touros Canchim (482 kg, 1,3 kg/dia, 0,11 kg/kg e 7,4 mm, respectivamente), entretanto eles não diferiram dos filhos dos touros Pardo Suiço (495 kg, 1,5 kg/dia, 0,12 kg/kg e 7,9 mm, respectivamente). Animais filhos de touros Canchim apresentam maior rendimento de carcaça quente (56,1%) e peso de gordura perirrenal (4,33 kg), e os filhos de touros Pardo-Suíço maior área de olho de lombo (66,9 cm2) e peso do coração (1,89 kg), quando as mães são Nelore, ½ Senepol + ½ Nelore e ½ Angus + ½ Nelore. Quanto ao grupo genético da vaca, os filhos de vacas ½ Angus + ½ Nelore apresentaram maior peso final ao abate (510 kg), maior ganho de peso total durante... / With the growing demand for high quality beef, crossbreeding becomes an important tool to the Brazilian beef production system. The objective of this work was to evaluate the performance of crossbred cattle in feedlot. One hundred and thirty six animals, the offspring of Nellore (NE), 1/2 Angus + 1/2 Nellore (AN) and 1/2 Senepol + 1/2 Nellore (SN) cows and Canchim (CA), Hereford (HF) and Brownvieh (BR) bulls were confined at 18 months of age and slaughtered at 5 mm back fat thickness measured by ultrasound. The data were analyzed by the least squares method with a model that included the effects of breed of sire, genetic group of dam, sex of animal and their interactions. The offspring of the Hereford bulls were superior for slaughter weight(502 kg), average daily gain (1.5 kg/day), feed efficiency (0.13 kg/kg), and back fat thickness (11.9 mm) compared to the Canchim offspring (482 kg, 1.3 kg/day, 0.11 kg/kg and 7.4 mm, respectively), but did not differ with the Brownvieh offspring (495 kg, 1.5 kg/day, 0.12 kg/kg and 7.9 mm, respectively). The offspring of the Canchim bulls showed greater carcass cutability (56.1%) and kidney fat (4.33 kg), and the offspring of the Brownvieh bulls showed greater rid eye area (66.9 cm2) and heart weight (1.89 kg), when the dams are Nellore, 1/2 Angus + 1/2 Nellore and 1/2 Senepol + 1/2 Nellore. The offspring of the 1/2 Angus + 1/2 Nellore cows showed higher slaughter weight (510 kg), total weight gain (142 kg), average daily gain (1.6 kg/day), feed efficiency (0.13 kg/kg), and carcass cutability (55.8%). The females showed higher rib eye area (10.3 mm vs. 7.8 mm) kidney fat (4.07 kg vs. 3.25 kg), marbling (5.7 vs. 4.5) and water retention capacity (83.0% vs. 81.6%) than the males, while the males were superior for slaughter weight (511 kg vs. 472 kg), total... (Complete abstract click electronic access below)

Made available in DSpace on 2016-06-02T20:20:36Z (GMT). No. of bitstreams: 1 5957.pdf: 1817842 bytes, checksum: 3a464c38f047332afbfc87da9c58af07 (MD5) Previous issue date: 2014-03-27 / Universidade Federal de Minas Gerais / This thesis is divided into three chapters in order to facilitate the understanding of the experiments that will be presented. The first chapter refers to a concise literature review, which covers the main theoretical themes and justifications regarding the developed experiments presented in the following chapters. The second chapter presents two genome-wide association studies in Nellore cattle, being the first for meat quality traits and the second for the mineral content of the Longissimus dorsi muscle. Considering the importance of beef tenderness for producer, the third chapter deals with the strategy used to identify candidate genes that explain the variation in this trait in Nellore breed. The experimental results suggested that meat quality traits and mineral content of skeletal muscle is at least partially genetically determined. Most quantitative trait loci (QTLs) identified is of small effects, revealing the polygenic background of those traits and the importance of applications that consider variation at the genomic level. However, some major effect QTLs were found for muscle pH , iron, selenium , zinc and calcium content in muscle, which accounted for 4.01 , 6.53 , 3.53 , 2.59 and 2.55% of the additive genetic variance , respectively. Through these studies, we produced an extensive list of candidates genes and metabolic pathways related to economic interest traits in beef cattle, which should contribute to the understanding of the their underlying genetic mechanisms. A genome-wide association approach still not economically feasible for beef producers, therefore candidate genes strategy is interesting because of its major accessibility. KCNJ11, MyoD1 and ASAP1 candidate genes were identified as explaining part of the variation in meat tenderness of Nellore breed. The validation of genomic regions and candidate genes identified in this study and future mapping of causal mutations should contribute to the implementation of marker-assisted selection and for the genomic selection of traits of economic interest in Nellore cattle. / A presente tese encontra-se dividida em três capítulos com o intuito de facilitar o entendimento dos experimentos apresentados. O primeiro capítulo refere-se a uma concisa revisão bibliográfica, a qual aborda os principais embasamentos teóricos e as justificativas dos experimentos desenvolvidos que serão apresentados nos demais capítulos. O segundo capítulo apresenta dois estudos de associação genômica ampla na raça Nelore, sendo o primeiro para características de qualidade de carne e o segundo para o conteúdo de minerais no músculo Longissimus dorsi. Considerando a importância da maciez da carne para a pecuária de corte nacional, o terceiro capítulo aborda a estratégia de genes candidatos utilizada para identificar genes que explicam a variação dessa característica em bovinos da raça Nelore. Os resultados dos experimentos realizados indicaram que as características de qualidade de carne e conteúdo de minerais no músculo esquelético são pelo menos parcialmente determinadas geneticamente. A maioria dos loci para características quantitativas (QTLs) identificados são de efeitos pequenos, revelando a natureza poligênica das características avaliadas e a importância da aplicação de avaliações que considerem a variação de polimorfismos em nível genômico. No entanto, alguns QTLs de efeitos maiores foram identificados, como por exemplo, para pH muscular, conteúdo de ferro, selênio, cálcio e zinco no músculo, os quais explicaram 4,01, 6,53, 3,53, 2,59 e 2,55 % da variância genética aditiva, respectivamente. Por meio destes estudos, produzimos uma ampla lista de genes candidatos relacionados com características de interesse econômico para pecuária de corte, os quais devem contribuir para o entendimento dos mecanismos genéticos subjacentes às essas características. A estratégia de associação genômica ampla ainda não é economicamente viável para os produtores de gado de corte, sendo assim a estratégia de genes candidatos ainda é interessante devido sua maior acessibilidade e menor custo. Os genes candidatos KCNJ11, MyoD1 e ASAP1 foram identificados como explicando parte da variação da maciez de carne de animais raça Nelore. A validação das regiões genômicas e genes candidatos identificados neste estudo e o futuro mapeamento de mutações causais devem contribuir para implementação da seleção assistida por marcadores e ainda para a seleção genômica de características de interesse econômico na raça Nelore.

Made available in DSpace on 2014-06-11T19:33:33Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-03-13Bitstream added on 2014-06-13T20:25:13Z : No. of bitstreams: 1 komiyama_cm_dr_botfmvz.pdf: 2731486 bytes, checksum: f0ccba696b2148389d8d7f96334dc1d5 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Universidade Estadual Paulista (UNESP) / O objetivo do trabalho foi avaliar as características de qualidades da carne de matrizes pesadas de descarte. Foram realizados três ensaios para se avaliar a qualidade da carne em final de ciclo produtivo. Todas as aves pertenciam a linhagem comercial Ross, procedentes de Uberlândia (MG) e Campo Verde (MT) com idade e peso médio de 479 dias e 3.971g, respectivamente. No Ensaio 1 foram coletados 120 peitos de matrizes em 6 coletas diferentes e avaliados os seguintes parâmetro: pH, cor, valor R, perda por gotejamento, capacidade de retenção de água e absorção de água, capacidade de emulsificação, perdas por cocção e força de cisalhamento. No Ensaio 2 foi realizado o teste sensorial da carne de peito de matrizes comparado a frangos de corte, sendo coletado 20 peitos de matrizes de descarte e 20 peitos de frangos de corte em abatedouro comercial. No Ensaio 3, foram avaliados a composição química, o teor de colesterol e o perfil de ácidos graxos da carne de matrizes pesadas de descarte. A carne de peito de matrizes apresentou valores médios do parâmetro valor de L* de 50,11. Para a capacidade de retenção, perda de peso por cozimento e força de cisalhamento, os valores médios foram 76,67, 17,92% e 4,94kgf/cm2 respectivamente. Na análise sensorial, a carne de matriz apresentou baixa intensidade de maciez (6,9), menor suculência (3,4) e mais elástica, borrachenta e difícil deglutição. A carne de matrizes apresentou percentagem de gordura, proteína, matéria seca, umidade, cinzas e colesterol de 1,39%, 24,26%, 27,71%, 72,29%, 1,42% e 72,59mg/100g, respectivamente. A carne de matrizes pesadas de descarte apresentou boas características de qualidade tecnológicas que possibilitam sua utilização como matéria-prima para a elaboração de industrializados. Além disso, apresentou composição química semelhante a da carne de frangos de corte, não possuindo altos... / This present aimed to evaluate the meat quality characterists of spent breeder hens. There were realized three trials to evaluate meat trait of spent breeder hens. All birds were Ross stain, from Uberlândia city (MG) and Campo Verde city (MT) with age and weigth average of 479 days and 3.971g, respectively. In trial 1, there were evaluated: pH, color, R value, drip loss, water holding capacity, water absorption capacity, emulsifying capacity, cooking loss and shear force. In trial 2, it was realized the sensory test using breast meat of breeder hens compared to broiler chicken, collecting 20 spent breeder hen breast and 20 broiler chicken breast cropped in commercial processing plant. In trial 3, there were evaluate the chemistry composition, cholesterol value and fatty acid profile of spent breeder hens meat. Breeder hens meat presented L* value means of 50.11. To water retention capacity, cooking loss and shear force, means values were 76.67, 17.92% e 4.94kgf/cm2, respectively. In sensory test, breeder hens meat presented low intensity tenderness (6.9), lower juiciness (3.4) and elasticier, rubber and difficult to swallow. Breeder hens meat presented percent of fatty, protein, dry material, humidity, material mineral and cholesterol of 1.39%, 24.26%, 27.71%, 72.29%, 1.42% e 72.59mg/100g, respectively. Broiler hen meat presented good technology quality characteristics that it can be possible to use as meat for industry elaborated. Besides, this meat present chemistry composition equal of the meat of broiler chicken, do not hold high value of fat and cholesterol, hence these meat can be consider a meat with healthy characteristics.

Master of Science / Department of Animal Sciences and Industry / John Michael Gonzalez / The objective of this body of work was to examine effects of growth-promoting technologies (GP) on Longissimus lumborum meat tenderness, focusing on alterations of muscle fiber cross-sectional area (CSA) and collagen solubility. Two studies were conducted and analyzed as randomized complete block designs with repeated measures with GP and day of postmortem aging (DOA) as main effects. Treatments consisted of: a control (CON), implant only (IMP), and implant and [beta]-adrenergic agonist (COMBO). The [beta]-adrenergic agonist utilized for the first was zilpaterol hydrochloride, while the second study examined ractopamine hydrochloride. Objective tenderness of strip loin steaks was measured through Warner-Bratzler shear force (WBSF) after 2 (study 2) or 3 (study 1), 7, 14, 21, or 35 d of postmortem aging. Muscle fiber CSA and collagen solubility were analyzed via immunohistochemistry and hydroxyproline content, respectively. For the first study there was a treatment × DOA interaction (P < 0.01) for WBSF. Compared to CON steaks, IMP steaks had greater (P = 0.01) WBSF on d 3, but were similar (P = 0.21) by d 14. The COMBO steaks remained less tender at all-time points (P < 0.04) except d 21 (P = 0.13) when compared to the CON. Growth-promoting treatment increased the CSA of all three muscle fiber types (P < 0.01), but had no effect on collagen solubility measures (P > 0.21). The second study observed no treatment × DOA interaction (P = 0.54) for WBSF, but GP increased (P < 0.01) WBSF across all DOA. Growth-promoting treatment tended to increase the CSA of type I and IIX fibers (P < 0.10), and increased (P < 0.01) type IIA fiber CSA. In agreement with the first study, there was no treatment × DOA interaction or treatment effect on collagen solubility (P > 0.75). The addition of GP to feedlot heifer production increased WBSF of strip loin steaks and fiber CSA, but did not impact collagen characteristics.

O Brasil se mantém na posição de maior exportador mundial de carne de frango, e o terceiro em produção, abaixo apenas dos Estados Unidos e da China. O grande avanço na produtividade avícola é devido principalmente ao melhoramento genético. As novas tecnologias na área da genômica animal podem oferecer ferramentas que auxiliam na seleção assistida por marcadores. O presente trabalho teve como objetivo identificar polimorfismos em seis genes (FGFBP1, FGFBP2, CAPN1, CAPN3, MyoG e MSTN) de uma população experimental, validá-los em uma população comercial e realizar a associação dos polimorfismos com características de interesse econômico na avicultura. Para a identificação de polimorfismos foram utilizadas 11 aves (F1) pertencentes à uma população experimental da Embrapa Suínos e Aves, e um polimorfismo de cada gene foi selecionado para a genotipagem em média de 180 animais da geração F2 da população experimental da Embrapa e 311 frangos de corte de uma população comercial através de sondas TaqMan®. SNP 2014G>A (FGFBP1) foi associado com peso eviscerado (PE), e os genótipos do SNP 651G>A (FGFBP2) foram associados com perdas de água por exsudação (EXSU) e teor de vermelho da carne (a*). O polimorfismo g.2554T>C (CAPN1) foi associado com peso vivo aos 35 a 42 dias, peso da coxa, peso do peito, peso da carcaça e luminosidade da carne. O SNP g.15486C>T (CAPN3) foi associado com rendimento da coxa, perdas de água por cozimento da carne e força de cisalhamento da carne. O polimorfismo g.2947A>G (MyoG) foi associado com porcentagem de proteína e cinzas na matéria mineral, porcentagem de cinzas na matéria seca, peso eviscerado, peso de pernas e peso à seleção aos 38 dias. Para o SNP g.324C>T (MSTN) foram observados associações com peso do fígado, conversão alimentar, peso ao abate e peso eviscerado. Os resultados obtidos neste trabalho permitem a indicação dos polimorfismos do tipo SNP, aqui apresentados, como marcadores moleculares, os quais são ferramentas importantes para programas de melhoramento avícola que objetivam seleção de animais geneticamente superiores para características de desempenho, carcaça, desenvolvimento muscular e qualidade de carne. / Brazil is the worlds largest chicken meat exporter, and the third in production, behind the United States and China. The great advance in productivity is due mainly to poultry breeding. New technologies in the field of animal genomics that have provided tools such as marker-assisted selection. This study aimed to identify polymorphisms in six genes (FGFBP1, FGFBP2, CAPN1, CAPN3, MyoG and MSTN) of an experimental population, validate them in a business population and perform the association of polymorphisms with traits of economic interest in poultry. To identify polymorphisms, we used 11 birds (F1) belonging to an experimental population of Embrapa Swine and Poultry, and a polymorphism of each gene was selected for genotyping on average of 180 chickens from an F2 experimental population from Embrapa and 311 broilers from a commercial population using TaqMan® probes. SNP 2014G>A (FGFBP1) was associated with gutted weight (GW), and the genotypes of SNP 651G>A (FGFBP2) were associated with water loss by exudation (EXSU) and meat red content (a*). Polymorphism g.2554T>C (CAPN1) was associated with body weight at 35 to 42 days, thigh weight, breast weight, carcass weight and meat lightness content. The SNP g.15486C>T (CAPN3) was associated with thigh performance, water losses by cooking the meat and meat shear force. Polymorphism g.2947A>G (MyoG) was associated with protein percentage and ash in the mineral matter, ash percentage in dry matter, gutted weight, leg weight and weight to selection for 38 days. The SNP g.324C>T (MSTN) showed associations with liver weight, feed conversion, slaughter weight and gutted weight. The results indicate that the type polymorphisms SNP shown here as molecular markers, which are important tools for breeding programs aimed at poultry selection of genetically superior animals for of performance, carcass, muscle development and meat quality traits.

A maciez é um importante atributo de qualidade para os consumidores de carne. No entanto, não há dados específicos do impacto da maciez da carne ovina de Santa Inês sobre a percepção dos consumidores brasileiros. Portanto, o objetivo foi verificar a avaliação do consumidor de carne ovina apresentando diferentes forças de cisalhamento. Foram utilizados oito cordeiros da raça Santa Inês, que receberam a mesma dieta de terminação. Estes animais tinham 5 a 6 meses de idade e pesavam de 30 a 35 kg quando foram abatidos e suas meias carcaças foram utilizadas para obtenção de 16 amostras de Longissimus dorsi (LD). Estas foram distribuídas aleatoriamente entre quatro diferentes processamentos pós-abate (PA). Os LD usados para a obtenção da Carne Endurecida (CE) foram retirados logo após o abate (0h) e as amostras para os demais tratamentos foram retiradas na desossa às 24h PA. O tratamento para CE consistia em embalar o LD e mergulhá-lo em água a 0° C por duas horas, e logo após congelá-la. Para a obtenção da Carne Fresca (CF), o LD foi retirado na desossa (24h PA), embalado e congelado. E alguns dos bifes obtidos às 24 horas foram embalados a vácuo e maturados a 1°C durante três ou sete dias, que compõem a condição de Carne Maturada (CM) pós-morte, CM3 e CM7, respectivamente. Os principais dados obtidos foram de comprimento do sarcômero (CS), força de cisalhamento (FC), índice de fragmentação miofibrilar (IFM), bem como a aceitação de maciez, suculência e qualidade global por parte de 50 consumidores não treinados, usando escala hedônica de nove pontos. O CS foi de 1,44 &mu;m para CE, significativamente (p<0,05) mais curto que observado para CF, CM3 e CM7, que não diferiram entre si, com valores de 1,84, 1,89, 1,85 &mu;m (SEM=0,09), respectivamente. A CE alcançou FC média de 7,2 kgf, significativamente (P<0,05) mais alta que os três valores similares de 3,3, 3,1, 2,4 (SEM=0,44) observados para CF, CM3 e CM7, respectivamente. Quanto à IFM, os processos pós-abate tiveram diferença entre CE e CM7 (p<0,05), com IFM de 76,2 e 130,5, enquanto a CF e CM3 não diferiram entre os processos com valores de 97,9; 115,6; (SEM= 11,41), respectivamente. As amostras de CE receberam pontuação significativamente mais baixa (P<0,01) para todos os quesitos avaliados na análise sensorial, sendo textura 5,43, suculência 6,51 e qualidade global 5,92, os demais tratamentos tiveram notas acima de 7 para todas as características, mas não diferiram entre si (P<0,01). Os consumidores foram capazes de perceber e avaliaram negativamente a maciez da carne de cordeiro que apresentou alta força de cisalhamento quando comparada com carnes com valores que as caracterizariam como macias. As avaliações de suculência e qualidade global acompanharam a percepção da maciez. Concluiu-se que os consumidores percebem e avaliam negativamente carne de cordeiro com alto valor de força de cisalhamento. No entanto, os dados obtidos não foram capazes de elucidar impacto de diferenças menores na força de cisalhamento entre amostras duras e macias sobre a aceitação do consumidor não treinado. / Tenderness is an important meat quality trait for consumers. However, there is no specific data in the impact of Santa Inês lamb meat tenderness on Brazilian consumers perception. Therefore, objective was to verify the consumer evaluation of lamb meat with different shear force. We used eight Santa Inês lambs that were fed the same diet. These animals of 5 to 6 months of age and weighing 30 to 35 Kg were slaughtered and their half carcasses were used to obtain 16 samples of Longissimus dorsi (LD). These were randomly assigned among four diferent post-slaughter (PS) managements. The LD used for obtaining Toughened Meat (TM) were removed immediately after slaughter (0h ps) and samples for the other managements were obtained from boning at 24h PS. The samples from TM consisted in wrapping excised LD in plastic bag and dipping it into water bath with ice at 0°C for two hours, followed by freezing. Fresh Meat (FM) was obtained from LD removed at boning (24 hours postmortem), followed by wrapping and freezing. And some of steaks obtained at 24 hours were vaccumm packaged and aged at 1 °C for three or seven days, which compose the aging (A) postmortem, A3 and A7, respectively. The sarcomere length (SL), shear force (SF), myofibrillar fragmentation index (MFI), as well as sensory analysis of tenderness, juiciness and overall quality acceptance by 50 not trained consumers using hedonic scale of nine points, were obtained. The SL was 1.44 &mu;m for TM, significantly (P<0.05) shorter than the other treatments. The values of 1.84, 1.89, 1.85 (SEM=0,09) &mu;m for FM, A3 and A7, respectively, didn\'t differ and are values normally reported for post-rigor lamb meat. MT reached an average 7.2 kgf for SF, significantly (P <0.05) higher than 3.3, 3.1, 2.4 (SEM= 0,44) observed for FM, A7 and A3, respectively. As for the MFI, post-slaughter processes had difference between TM and A7 (P<0.05), with IFM 76.2 and 130.5, while FM and A3 did not differ between cases with values 97.9; 115.6; (SEM = 11.41), respectively. Samples from TM received the lowest scores (P<0.01) for all items assessed in sensory analysis, and texture 5.43, juiciness 6.51 and overall quality 5.92, the other treatments were notes above 7 for all traits, but not significantly different (P<0.01). Consumers were able to understand and evaluate negatively the tenderness of lamb that showed high shear force compared to meat with values at low levels, which characterize as tender. It was concluded that consumers will perceive and evaluate negatively lamb meat with high shear force value. However, the results are not conclusive whether smaller differences between tough and tender meat would still have impact on not trained consumer acceptance.