Made available in DSpace on 2016-07-18T17:53:11Z (GMT). No. of bitstreams: 1 Leticia Parrilha.pdf: 1228823 bytes, checksum: 8118e9aa1d510f179a4087486f0ca68a (MD5) Previous issue date: 2013-03-28 / The objective of this study was to evaluate the effectiveness of topical 1% cyclosporine eye drops diluted in two vehicles, olive and the linseed seed oil and the oils separately in treating experimentally induced keratoconjunctivitis sicca (KCS) in rabbits. Twenty-five male New Zealand white rabbits were aleatory allocated in 3 groups: Group C (Control), Group CO (1% cyclosporine in olive oil), Group CL (1% cyclosporine in linseed oil), Group O (olive oil), Group L (linseed oil), being evaluated by Schirmer s Tear Test (STT), Fluorescein Test (FT), Tear Film Break-Up Time Test (TFBUT) and Rose Bengal Test (RBT), ocular cytology, and at the end of the experiment the rabbits were euthanized for histopathological analysis of cornea and conjunctive. The results demonstrated that there was significant increase in the values of STT in all the treated groups after the induction of KCS, presenting better acting the group CL. Regarding FT, there was a more rapid resolution of corneal ulcers in the groups O and L. For RBT, the group O was that it presented worse acting. The groups L and CL presented less edema and cornea congestion. There was significant increase in the number of caliciform cells in all of the treated groups, mainly in the group CL. The cyclosporine was efficient in the CCS treatment, diluted in linseed oil as in olive oil, however the linseed oil presented better effectiveness, associated or no, when compared to the oil olive. / O objetivo deste estudo foi avaliar a eficácia do uso tópico do colírio de ciclosporina 1% diluída em dois veículos, óleo de oliva e de semente de linhaça e dos óleos isoladamente, no tratamento de ceratoconjuntivite seca (CCS) induzida experimentalmente em coelhos. Foram utilizados vinte e cinco coelhos machos adultos brancos da raça Nova Zelândia alocados aleatoriamente em 5 grupos: Grupo C (controle), Grupo CO (ciclosporina 1% em óleo de oliva), Grupo CL (ciclosporina 1% em óleo de linhaça), Grupo O (óleo de oliva), Grupo L (óleo de linhaça), sendo avaliados pelo Teste Lacrimal de Schirmer (TLS), Teste de Fluoresceína (TF), Teste de Tempo de Ruptura do Filme Lacrimal (TRFL), Teste de Rosa Bengala (TRB), citologia ocular e ao final do experimento foram eutanasiados para análise histopatológica da córnea e conjuntiva. Os resultados demonstraram que houve aumento significativo nos valores de TLS em todos os grupos de tratamento após a indução da CCS, apresentando melhor desempenho o grupo CL. Com relação ao TF, houve resolução mais precoce das úlceras de córnea nos grupos O e L. Para o TRB, o grupo O foi que apresentou pior desempenho. Os grupos L e CL apresentaram menos edema e congestão de córnea. Houve aumento significativo no numero de células caliciformes em todos os grupos de tratamento, principalmente no grupo CL. A ciclosporina foi eficiente no tratamento da CCS tanto diluída em óleo de linhaça quanto em óleo de oliva, porém com o óleo de linhaça mostrou melhor eficácia, associada ou não, quando comparada ao óleo oliva.

Made available in DSpace on 2016-07-18T17:53:17Z (GMT). No. of bitstreams: 1 luis felipe zulim.pdf: 1410755 bytes, checksum: 10cd9caab094cc2991e4233b68367a1f (MD5) Previous issue date: 2016-05-05 / This study aimed to compare the efficacy of tacrolimus 0.03% eye drops diluted in two types of vehicle, flaxseed oil and olive oil in the treatment of keratoconjunctivitis sicca (CCS) in dogs. 60 dogs were used, twenty healthy dogs as a negative control group and 40 dogs diagnosed with bilateral CCS that were randomly divided into two groups, tacrolimus in olive oil (TO) and tacrolimus in flaxseed oil (TL). The dogs were evaluated monthly with ophthalmologic exams, Tear Test Schirmer (TLS), Break Test Tear Film (TRFL), Fluorescein test (TF), Test of Rose Bengal (TRB) and conjunctival cytology and at the beginning and end of the study with histopathological examination of the conjunctiva .In both groups, clinical signs, TLS, TRFL, TF and TRB showed significant improvement with one month of treatment. At study end in cytological and histopathologic evaluation, both groups showed a decrease of neutrophils, it is more significant in the TL group, and both groups showed an increase of goblet cells. Thus we can conclude that the drops of tacrolimus 0.03% diluted in olive oil and flaxseed oil was effective in the treatment of CCS and the TL group performed better as the decrease in neutrophils. Thus, the linseed oil may be a new alternative as the tacrolimus diluent. / O presente estudo teve como objetivo comparar a eficácia do colírio de tacrolimus 0,03% diluído em dois tipos de veículo, óleo de semente de linhaça e óleo de oliva, no tratamento de ceratoconjuntivite seca (CCS) em cães. Foram utilizados 60 cães, sendo vinte cães saudáveis como grupo controle negativo e 40 cães diagnosticados com CCS bilateral que foram alocados aleatoriamente em dois grupos, tacrolimus em óleo de oliva (TO) e tacrolimus em óleo de semente de linhaça (TL). Os cães foram avaliados mensalmente com exames oftálmicos, Teste Lacrimal de Schirmer (TLS), Teste de Ruptura do Filme Lacrimal (TRFL), Teste de Fluoresceína (TF), Teste de Rosa Bengala (TRB) e citologia conjuntival e no início e final do estudo com exame histopatológico de conjuntiva .Em ambos os grupos, os sinais clínicos, o TLS, TRFL, TF e TRB apresentaram melhora significativa com um mês de tratamento. Ao término do estudo na avaliação citológica e histopatológica, ambos os grupos apresentaram diminuição de neutrófilos, sendo ela mais significativa no grupo TL, e ambos grupos apresentaram aumento de células caliciformes. Desta forma podemos concluir que o colírio de tacrolimus 0,03% diluído em óleo de oliva e em óleo de semente de linhaça foi eficiente no tratamento de CCS e o grupo TL apresentou melhor desempenho quanto a diminuição de neutrófilos. Assim, o óleo de semente de linhaça pode ser uma nova alternativa como diluente do tacrolimus.

Deux types de revêtements constitués d'environ 80% d'huile végétale ont été élaborés par chimie thiol-X sous UV. Le premier a été obtenu sous UV à partir d'huiles de lin native et standolisées en présence de 0,5 équivalent (SH/ène) de divers thiols, sous air, sans photoamorceur ni solvant. L'effet bénéfique de l'oxydation des acides gras sur la réaction d'addition thiol-ène et les propriétés finales des revêtements a été démontré. Ces matériaux présentent des propriétés équivalentes à celles des films obtenus par oxydation de l'huile de lin, faisant de ce procédé une alternative intéressante à la siccativation des huiles. Le deuxième type de revêtement a été obtenu sous UV à partir d'une huile de coton époxydée en présence de 0,25 équivalent (SHlépoxy) de 7- mercapto-4-méthyl coumarine et d'un photogénérateur de base permettant d'amorcer, sous air, la réaction d'addition thiol-époxy et l'homopolymérisation des fonctions époxy. Ces revêtements sont autoréparables sous UV. / Two types of coatings constituted about 80 wt% of vegetable oil were prepared by photoinitiated thiol-X chemistry. The first one has been prepared by crosslinking of native and stand linseed oil triglycerides in the presence of 0.5 equivalent of various thiols (SH/ene) under air and UV radiation, without photoinitiator or solvent. The oxidation of fatty acids has shown a beneficial effect on the thiol-ene addition as well as on the final properties of coatings. This process is thus an interesting alternative for the drying of oils. The second type of coating has been obtained by photocrosslinking triglycerides of epoxidized cottonseed oil in the presence of 0.25 equivalent (SH/epoxy) of 7-mercapto-4-methyl coumarine and a photobase generator under air. This latter initiated both thiol-epoxy addition and homopolymerization of epoxy functions. This coating could be auto-healable under UV exposure.

No description available.

L’apport de graines oléagineuses dans la ration de la vache laitière pendant 1 à 3 mois pourrait améliorer la qualité nutritionnelle du lait, mais également pénaliser dans certains cas les performances zootechniques. Peu de données sont disponibles sur les effets de ces stratégies alimentaires sur de plus longues périodes. L’objectif de cette thèse est de quantifier au cours de 2 lactations consécutives, les effets de supplémentations en lin ou en trois différentes formes de colza de rations à base d’herbe conservée en hiver et pâturée en été sur les performances zootechniques de la vache laitière et la composition fine en acides gras du lait. Les effets des suppléments étudiés persistent au sein de chaque période (hiver et été) et sont répétables d’un été à l’autre. Ils sont par ailleurs similaires à ceux observés lors d’études de durée plus courte (1 à 3 mois). Ces stratégies ne permettent pas d’améliorer les performances zootechniques et diminuent parfois le taux protéique du lait, notamment en hiver. Toutefois, elles réduisent les teneurs du lait en acides gras saturés au profit de l’acide oléique et, dans le cas du lin de l’acide α-linolénique. Ces modifications peuvent être considérées comme une amélioration de la qualité nutritionnelle du lait. Cependant, le lin extrudé et le tourteau de colza gras augmentent les acides gras trans et les suppléments diminuent souvent l’acide ruménique du lait au pâturage. La distribution des isomères des acides gras insaturés cis et trans du lait dépend du type de graine et du niveau d’amidon de la ration, mais pas de la forme d’apport du colza, qui influence toutefois l’amplitude des effets observés. Par ailleurs, l’analyse détaillée du profil en acides gras du lait a permis de mieux comprendre le métabolisme des acides linoléiques et linoléniques conjugués, en lien avec la lipogenèse mammaire. / Addition of oilseed supplements to dairy cow diets for 1 to 3 months may improve the milk nutritional quality, but detrimental effects on animal performance may also occur. However, data is scarce on long-term effects of these nutritional strategies. The objective of this thesis was to quantify the effects of extruded linseed and three forms of rapeseed-derived supplements on dairy cow performance and detailed milk fatty acid composition, during 2 consecutive lactations. Basal diet was conserved grass during winter and pasture during summer. Oilseed supplements effects persist within each period (winter and summer) and are repeatable between the 2 summer periods. Long-term effects observed over 2 consecutive lactations are similar to those observed during short-term (1 to 3 months) studies. These oilseed-derived supplements not improve dairy cow performance, but decrease the milk protein content in some instances, especially during winter period. Nevertheless, oilseed supplementations reduce milk saturated fatty acid content and increase milk content in oleic acid and with linseed in α-linolenic acid. Such changes could be considered as an improvement of the milk nutritional quality. However, extruded linseed and fat-rich rapeseed meal increase milk trans fatty acid content, and oilseed supplements often decrease milk rumenic acid at pasture. Isomer distribution of cis and trans unsaturated fatty in milk fat is dependent on the oilseed nature and diet starch content, but not on the rapeseed form. However, rapeseed form modifies the magnitude of observed effects. Furthermore, the detailed analyses of milk fatty acid profile allowed to explore conjugated linoleic and linolenic fatty acids metabolism, and their relationship with mammary lipogenesis.

Resumo: Avaliou-se o efeito da utilização de óleo de linhaça na ração de frangos de corte, substituindo o óleo de soja em diferentes períodos, sobre o desempenho, composição de carcaça e características físico-químicas da carne. Foram utilizadas 320 aves, recebendo ração suplementada com óleo de soja ou linhaça, num arranjo fatorial 4x2 (4 períodos crescentes recebendo dieta com óleo de linhaça e dois sexos). O desempenho foi avaliado por pesagens da ração e das aves nos dias 1, 21, 42 e 49, quando as aves foram abatidas. Após o abate, foi avaliado o rendimento de carcaça e a proporção dos principais cortes, vísceras e gordura abdominal. Foram avaliados os teores de lipídeos totais, umidade e colesterol na carne do peito e das coxas com sobrecoxas. A estabilidade da fração lipídica da carne mantida sob congelamento foi avaliada pelo método do ácido 2-tiobarbitúrico (TBA). A textura da carne foi avaliada pela determinação da força de cisalhamento em texturômetro. O óleo de linhaça na ração, de forma geral, prejudicou os parâmetros de desempenho avaliados (P<0,05). As fêmeas apresentaram maior proporção de peito e maior quantidade de gordura abdominal que os machos (p<0,05). As aves alimentadas com ração contendo óleo de linhaça apresentaram menor proporção de gordura abdominal e teores mais baixos de lipídeos totais e colesterol na carne do que aquelas alimentadas exclusivamente com ração contendo óleo de soja (p<0,05). Os resultados observados não permitiram uma avaliação conclusiva quanto à influência do sexo e das fontes de óleo da ração sobre a textura da carne e sua estabilidade à oxidação lipídica. / Abstract: This work studied the effects of the utilization of linseed oil in broilers feeds as a substituent to soybean oil at different periods on performance and carcass composition of Cobb broilers, well as on the physicalchemical traits of their meat. Three hundred twenty birds were raised with linseed or soybean oil in the feed in a 4x2 factorial arrangement of treatments (4 growing periods receiving the experimental diets and 2 sexes). Performance was evaluated by the weighs of feeds and birds at days 1, 21, 42 and 49 of the experiment. After slaughtering, as the birds were 49 days old, carcass yield and percentages of main cuts, viscera and abdominal fat were quantified. Total lipids, moisture and cholesterol contents in breast and thighs were determined. The stability of the lipidic fraction in frozen meat was determined by the tiobabituric acid (TBA) methodology. Meat shear force was analyzed in a texturometer. In a general sense, linseed oil was harmful to broilers performance (P<0.05). Female broilers had higher breast percentage and more abdominal fat than male broilers (P<0.05). Birds fed linseed oil had less abdominal fat and lower total lipids and cholesterol contents in the meat than those fed soybean oil (P<0.05). Results did not lead to a conclusion about the influence of sex and oil source on meat texture and stability to lipid oxidation. / Orientador: Marcos Franke Pinto / Coorientador: Elisa Helena Giglio Ponsano / Banca: Manoel Garcia Neto / Banca: Jacira dos Santos Isepon / Mestre

<p>Ved består huvudsakligen av tre typer av polymerer, cellulosa, hemicellulosa och lignin. Lignin bildas i naturen genom enzymatiskt initierad oxidativ koppling av tre olika typer av fenylpropan-enheter. Dessa bygger genom olika kol-kol- och kol-syre-bindningar upp en amorf tredimensionell polymer. När kemisk massa tillverkas bryts lignin ner och löses ut i kokluten. Luten innehåller de förbrukade kokkemikalierna och bränns generellt i en sodapanna för att regenerera kemikalierna och producera ånga. Sodapannan är emellertid dyr. Därför har den blivit produktionsbegränsande på många massabruk. Att avlägsna en del av ligninet från avluten vore därför önskvärt och att finna ekonomiskt intressanta produkter baserade på lignin från svartlut är därför ett viktigt forskningsområde .</p><p>Ett lämpligt område för ligninprodukter vore som tillsatts i oblekt massa. Oblekt massa används till stor del för tillverkning av kraftliner, topp- och bottenskikten på wellpapp. När lådor av wellpapp lagras i containrar som färdas över haven, förändras den relativa luftfuktigheten. Detta gör att lådorna kollapsar lättare än om de skulle ha lagrats vid konstant luftfuktighet, även en hög sådan. Detta är på grund av det så kallade mekanosorptiva- eller accelererade krypfenomenet. Genom tillsatts av våtstyrkemedel till kraftliner eller behandla den med hydrofoba ämnen, finns indikatoner på att mekanosorptiva effekten skulle kunna minska.</p><p>För att försöka minska den effekten har ett lågmolekylärt kraftlignin, som utvunnits med hjälp av tvärsflödesfiltrering av svartlut och svavelsyrafällning, använts. Genom derivatisering av detta lignin med linolja erhölls ett hydrofobt ligninderivat som uppvisar strukturella likheter med biopolymeren suberin. När detta suberinlika ligninderivat tillsätts till massa verkar det mekanosorptiva krypet minska. När lågmolekylärt lignin används tillsammans med ligninradikalinitiatorerna lackas eller mangan(III) i kraftlinermassa erhålls dessutom en våtstyrka på ca 5% av torrstyrkan. Efter aminering av detta lignin gav en tillsatts till kraftlinermassan en våtstyrka på upp till 10% av torrstyrkan. Det finns indikationer på att det mekanosorptiva krypet samtidigt minskar när dessa behandlingar görs som ger upphov till ökad våtstyrka.</p> / <p>Wood consists mainly of three types of polymers; cellulose, hemi cellulose and lignin. Lignin is formed in nature through enzymatic initiated oxidative coupling of three different kinds of phenyl propane units. These form by various carbon-carbon and carbon-oxygen bonds, an amorphous three-dimensional polymer. As chemical pulp is produced, lignin is degraded and dissolved into pulping liquors. These liquors contain the spent cooking chemicals and are generally burnt in a recovery boiler to regenerate cooking chemicals and produce steam. However, the recovery boiler is expensive. Hence, it has become the bottleneck for production in many pulp mills. Removal of some lignin from the spent cooking liquor would, for that reason, be desired and valuable products based on lignin from cooking liquors are searched for.</p><p>One suitable area for lignin products would be as additive in unbleached pulp. A major product from unbleached pulp is kraftliner, the top and bottom layers of corrugated board. When boxes of corrugated board are stored in containers travelling overseas the relative humidity is varying. This makes the boxes collapse more easily than if they were stored at constant humidity, even a high one. This is due to the so called mechano-sorptive or accelerated creep phenomenon. By addition of wet strength additive to kraftliner or treating it with hydrophobic compounds there are indications on that the mechano-sorptive effect would decrease.</p><p>Trying to decrease this effect, low molecular weight kraft lignin has been used. It was obtained by cross-flow filtration of black liquor and precipitation by sulphuric acid. By derivatisation of this lignin by linseed oil, a hydrophobic lignin derivative was obtained, similar in structure to units in the biopolymer suberin. As this suberin-like lignin-derivative was added to pulp the mechano-sorptive creep seemed to be lowered. Furthermore, when the low molecular weight lignin was used together with the lignin radical initiators laccase or manganese(III) in kraftliner pulp, a wet strength of about 5% of dry strength was obtained. An amination treatment of this lignin and addition to kraftliner pulp resulted in a wet strength of up to 10% of dry strength. There are indications of that the mechano-sorptive creep also decreases as these treatments, resulting in increased wet strength, are made.</p>

Made available in DSpace on 2015-04-17T14:49:13Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2457089 bytes, checksum: f62a3f2f2f07c35cf1267329a959219b (MD5) Previous issue date: 2009-09-18 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Overestimating nutritional tendency of the golden flaxseed instead of the brown one and considering that the roasting of seeds to deactivate antinutritional factors as an aggravating factor to the thermo-oxidation of fatty acid constituents, we aimed to characterize the seeds and oils of golden and brown varieties of flaxseed regarding nutrition, physical-chemical and thermo-oxidative stability. The influence of roasting on stability properties was evaluated by using chemical composition methods (humidity, ash, lipids, proteins, carbohydrates and soluble fibers), physical-chemical methods (iodine, acidity, saponification, peroxide, refractive index, percentage of free fatty acids, density and viscosity), spectroscopic methods (UV-visible and infrared), chromatographic (GC/ MS) and thermal analysis (TG and DSC). The seeds of both varieties were divided into two lots, the first was composed of raw seeds and the second was composed of roasted seeds at 160 ˚ C/ 15 minutes. The lots were equally divided and half was crushed and half was pressed to extraction of the oil. The raw flaxseeds showed similar chemical composition, however the golden seeds presented a higher content of protein, soluble sugars, lipid and polyunsaturated fatty acid contents. On the other hand, the brown seeds were higher on the ash, dietary fiber and monounsaturated fatty acid contents. The raw seeds of both varieties showed thermal and oxidative stability higher than 2 hours under 160 ˚C isotherm, indicating that the roasting does not cause thermo-oxidative changes in the seeds due to the presence of natural antioxidants. The applications of new thermic treatments, however, convert the organic compounds contained in roasted seeds, especially the fatty acid, susceptible to oxidation. Physical-chemical, spectroscopic and thermal data corroborate the results, which showed the highest thermal and oxidative stability of the degradation products of roasted seeds and toasted seed oils (OITi = 23 and 33 minutes for golden roasted seed oil and brown roasted seed oil, respectively) compared to the raw seeds and their oils (OITi = 20 minutes, for both varieties). / Diante da tendência de supervalorização nutricional da linhaça dourada em detrimento da marrom e considerando-se que a torrefação das sementes para inativação de fatores antinutricionais seja um fator agravante para a termo-oxidação dos ácidos graxos constituintes, buscou-se caracterizar as sementes e os óleos das variedades marrom e dourada de linhaça quanto aos aspectos nutricionais, físico-químicos e de estabilidade termo-oxidativa, e avaliou-se a influência da torrefação sobre tal estabilidade, utilizando-se métodos de composição química (determinação de umidade, cinzas, lipídios, proteínas, carboidratos solúveis totais e fibras), métodos físico-químicos (índices de iodo, acidez, saponificação, peróxido, refração, percentual de ácidos graxos livres, densidade e viscosidade), espectroscópicos (UV-visível e infravermelho), cromatográficos (GC/MS) e de análise térmica (TG e DSC). As sementes de ambas as variedades foram divididas em dois lotes, sendo o primeiro constituído pelas sementes cruas e o segundo pelas sementes torradas a 160 ˚C/ 15 minutos. Em ambos os lotes, parte das sementes foram submetidas à trituração e outra parte à extração do óleo por prensagem a frio, com proporção de sementes de 1:1. As sementes cruas de linhaça apresentaram semelhanças quanto à composição química e ao perfil lipídico, apesar do maior teor de proteínas, açúcares solúveis totais, lipídios totais e AG poli-insaturados das sementes douradas. Por outro lado, as sementes marrons foram superiores quanto ao teor de cinzas, fibras totais e AG monoinsaturados. As sementes cruas de ambas as variedades apresentaram estabilidade térmica e oxidativa superior a 2 horas, sob isoterma de 160 ˚C, indicando que a torrefação não provoca alterações termo-oxidativas nas sementes, devido à presença de antioxidantes naturais. A aplicação de novos tratamentos térmicos, porém, torna os compostos orgânicos contidos nas sementes torradas, em especial os AG, sensibilizados e susceptíveis à oxidação. Essa ideia foi corroborada pelas análises físico-químicas, espectroscópicas e térmica, por meio das quais demonstrou-se a maior estabilidade térmica e oxidativa dos produtos de degradação das sementes torradas e dos óleos degradados das sementes torradas (OITi = 23 e 33 minutos, para OLDT e OLMT, respectivamente) em relação às sementes cruas e seus óleos (OITi = 20 minutos, para ambas as variedades).

The goal of this work was to develop mortadellas replacing porcine fat with canola, linseed soy and olive oils, using two different substitution levels (50% and 100%) and its evaluation based on fatty acids profile, nutritional quality, cholesterol amount, quality characteristics, oxidative stability and microstructure profiles. In the first experiment it was determined the fatty acid composition, the proportion between PUFA (poliunsaturated fatty acids)/SFA (saturated fatty acids) and also cholesterol content of the treatments control (P), linseed 50% (L1), linseed 100% (L2), canola 50% (C1), canola 100% (C2), olive 50 %(O1), olive 100% (O2), soy 50% (S1) e soy 100% (S2). The PUFA content had increased in all treatments with vegetable oils. For SFA, the control (P) had shown higher amounts and the treatments with canola oil had shown lower amounts. The treatments with vegetable oils also had shown higher ratio PUFA/SFA in comparison to control, and its cholesterol content were comparatively lower comparing to the control. About the second experiment, it was evaluated the substitution effect the oils of canola, linseed, olive and soy using two different substitution levels (50% and 100%) replacing porcine fat. This evaluation was based on quality characteristics, oxidation stability (TBARS value), and microstructure. All treatments had shown appropriated values regarding chemical and physicals parameters, in agreement with the Brazilian food legislation, good sensory scores, good texture and color profiles measured by devices, microbiological counting similar between control and other treatments and good stability against oxidation during shelf life. About the microstructure profile, any change in the emulsion had not been found. It is possible to find a correlation between the amount of fat seen in the pictures and the value obtained by the analytic method. / Este trabalho teve como objetivo o desenvolvimento de mortadela utilizando óleos de canola, soja, oliva e linhaça, em dois diferentes níveis de substituição (50% e 100%) como opções de substituição à gordura suína e a avaliação quanto à composição de ácidos graxos, qualidade nutricional, teor de colesterol, características de qualidade, estabilidade oxidativa e microestrutura dos produtos. No primeiro experimento foram determinadas a composição em ácidos graxos, relação entre ácidos graxos poliinsaturados e saturados (poliinsaturados/saturados) e teor de colesterol dos tratamentos controle (P), linhaça a 50% (L1), linhaça a 100% (L2), canola a 50% (C1), canola a 100% (C2), oliva a 50% (O1), oliva a 100% (O2), soja a 50% (S1) e soja a 100% (S2). Os resultados apresentaram um aumento expressivo na quantidade de ácidos graxos poliinsaturados nos tratamentos com óleos vegetais. Para os ácidos graxos saturados de uma forma geral, o controle (P) apresentou quantidades maiores e os tratamentos com óleo de canola as menores quantidades. A relação poliinsaturados/saturados foi maior para todos os tratamentos em relação ao controle, e os teores de colesterol foram menores em todos os tratamentos comparativamente ao controle. No segundo experimento, foi avaliado o efeito da substituição dos óleos vegetais de canola, linhaça, oliva e soja em dois diferentes níveis de substituição (50% e 100%) nas características de qualidade, na estabilidade oxidativa (TBARS), e microestrutura dos tratamentos. Todos os tratamentos apresentaram valores físico-químicos satisfatórios e em acordo com a legislação, boa aceitação sensorial pelo painel teste, valores de textura e cor pelos respectivos aparelhos adequada, contagem microbiológica de mesófilos totais e bactérias lácticas sem diferença significativa entre controle e tratamentos com óleos vegetais e boa estabilidade lipídica durante o período de armazenamento. Nas micrografias não foram evidenciadas alterações na emulsão, sendo possível estabelecer correlação com a quantidade de gordura visualizada nas imagens e o valor obtido pelo método analítico.

Made available in DSpace on 2014-06-11T19:27:18Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-06-26Bitstream added on 2014-06-13T18:55:54Z : No. of bitstreams: 1 murakami_ktt_me_araca.pdf: 523881 bytes, checksum: d6fe2b9af367149ccbd1b4521b51f81f (MD5) / Avaliou-se o efeito da utilização de óleo de linhaça na ração de frangos de corte, substituindo o óleo de soja em diferentes períodos, sobre o desempenho, composição de carcaça e características físico-químicas da carne. Foram utilizadas 320 aves, recebendo ração suplementada com óleo de soja ou linhaça, num arranjo fatorial 4x2 (4 períodos crescentes recebendo dieta com óleo de linhaça e dois sexos). O desempenho foi avaliado por pesagens da ração e das aves nos dias 1, 21, 42 e 49, quando as aves foram abatidas. Após o abate, foi avaliado o rendimento de carcaça e a proporção dos principais cortes, vísceras e gordura abdominal. Foram avaliados os teores de lipídeos totais, umidade e colesterol na carne do peito e das coxas com sobrecoxas. A estabilidade da fração lipídica da carne mantida sob congelamento foi avaliada pelo método do ácido 2-tiobarbitúrico (TBA). A textura da carne foi avaliada pela determinação da força de cisalhamento em texturômetro. O óleo de linhaça na ração, de forma geral, prejudicou os parâmetros de desempenho avaliados (P<0,05). As fêmeas apresentaram maior proporção de peito e maior quantidade de gordura abdominal que os machos (p<0,05). As aves alimentadas com ração contendo óleo de linhaça apresentaram menor proporção de gordura abdominal e teores mais baixos de lipídeos totais e colesterol na carne do que aquelas alimentadas exclusivamente com ração contendo óleo de soja (p<0,05). Os resultados observados não permitiram uma avaliação conclusiva quanto à influência do sexo e das fontes de óleo da ração sobre a textura da carne e sua estabilidade à oxidação lipídica. / This work studied the effects of the utilization of linseed oil in broilers feeds as a substituent to soybean oil at different periods on performance and carcass composition of Cobb broilers, well as on the physicalchemical traits of their meat. Three hundred twenty birds were raised with linseed or soybean oil in the feed in a 4x2 factorial arrangement of treatments (4 growing periods receiving the experimental diets and 2 sexes). Performance was evaluated by the weighs of feeds and birds at days 1, 21, 42 and 49 of the experiment. After slaughtering, as the birds were 49 days old, carcass yield and percentages of main cuts, viscera and abdominal fat were quantified. Total lipids, moisture and cholesterol contents in breast and thighs were determined. The stability of the lipidic fraction in frozen meat was determined by the tiobabituric acid (TBA) methodology. Meat shear force was analyzed in a texturometer. In a general sense, linseed oil was harmful to broilers performance (P<0.05). Female broilers had higher breast percentage and more abdominal fat than male broilers (P<0.05). Birds fed linseed oil had less abdominal fat and lower total lipids and cholesterol contents in the meat than those fed soybean oil (P<0.05). Results did not lead to a conclusion about the influence of sex and oil source on meat texture and stability to lipid oxidation.