Made available in DSpace on 2014-06-11T19:26:07Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-28Bitstream added on 2014-06-13T19:33:19Z : No. of bitstreams: 1 dias_vad_me_jabo.pdf: 235185 bytes, checksum: c6385942861da8fea65de0850ac27d24 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / As técnicas de biologia molecular utilizadas no melhoramento genético são uma alternativa para o aperfeiçoamento de características de interesse zootecnico. São publicados na literatura novos polimorfismos de genes candidatos posicionais ou funcionais com potencial de aplicação na seleção assistida por marcadores. Os genes IGF2, PMCH e RORC se apresentam, em função de pesquisas recentes, como candidatos para características de interesse em animais de produção. Os objetivos foram estimar as frequências alélicas e genotípicas dos polimorfismos IGF2/MboII, DQ499531.1:g.134A>T e DQ667048.1:g.3290G>T em bovinos de corte de diferentes grupos genéticos e avaliar a ocorrência de associações entre esses polimorfismos e características relacionadas à composição da carcaça e a qualidade de carne em animais abatidos em idade jovem. Foram utilizados dados de qualidade de carne e carcaça de 499 animais da raça Nelore e seus cruzamentos com raças taurinas. As frequências alélicas encontradas permitiram inferir que os alelos dos polimorfismos IGF2/MboII e DQ667048.1:g.3290G<T RORC diferem entre as subespécies Bos indicus e Bos taurus. Embora a relação entre o polimorfismo IGF2/MboII e a EGS nos animais estudados não tenha sido significativa após correção para múltiplos testes, sugerem que mais estudos devem ser realizados para verificar a influência desse polimorfismo sobre esta características de interesse em bovinos. Os SNPs estudados dos genes PMHC e RORC, com base nos resultados, inadequados para uso na seleção assistida por marcadores em bovinos com composição genética semelhantes as utilizadas nesta pesquisa / The techniques used in molecular breeding are an alternative for the improvement of characteristics of zootechnical interest. Are published in the literature a new polymorphisms positional and functional of candidate genes with potential application in marker-assisted selection. The gene IGF2, PMCH and RORC are present, according to recent research, as candidates for traits of interest in farm animals. The objectives were to estimate the allele and genotype frequencies of polymorphisms IGF2/MboII, DQ499531.1: g.134A> T and DQ667048.1: g.3290G> T in beef cattle of different groups genetic and evaluate the occurrence of associations between these polymorphisms and traits related to carcass composition and meat quality in animals slaughtered at a young age. Data of meat quality and carcass of 499 Nellore and its crosses with taurine. Based on the results we can conclude that the allele frequencies found possible to infer that the alleles of the polymorphisms and IGF2/MboII DQ667048.1: g.3290G <T differ between subspecies Bos indicus and Bos taurus and although the relationship between polymorphism IGF2/MboII and EGS in the animals studied was not significant after correction for multiple tests, suggest that more studies should be performed to verify the influence of this polymorphism on this interesting traits in cattle. The SNPs studied genes RORC and PMHC seem, based on the results unsuitable for use in marker-assisted selection in cattle with the genetic composition similar those used in this study

Made available in DSpace on 2014-06-11T19:28:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2004-06-12Bitstream added on 2014-06-13T20:18:03Z : No. of bitstreams: 1 ferreira_mm_me_jabo.pdf: 1213059 bytes, checksum: fd6e2d006cd7e242ba6dd076c1f7bbe9 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Devido inúmeras alterações ocorridas no mercado consumidor de carne bovina, tornou-se necessário à evolução do mercado de carne bovina de qualidade. Objetivando tais mudanças, foram estabelecidos os fatores produtivos e industriais que influenciam os padrões de qualidade da carne bovina. A pesquisa de campo foi desenvolvida nas regiões de Barretos, Ribeirão Preto e São José do Rio Preto (SP) e teve início com a definição dos frigoríficos pelo Serviço de Inspeção de Produtos de Origem Animal, que estavam estabelecidos nas regiões acima citadas. Foram identificados seis frigoríficos nas três regiões e aplicados questionários objetivando o levantamento dos procedimentos e tecnologias adotadas nos processos que influenciam direta ou indiretamente os fatores relacionados à qualidade da carne bovina. Após esta etapa foram entrevistados os produtores, obtendo informações relacionadas aos processos e tecnologias adotadas pelo setor para os fatores da qualidade. Para análise estatística, foi utilizada a metodologia da Análise de Correspondência Simples. Como conclusão deste trabalho de pesquisa verificou-se a falha existente na cadeia produtiva da carne de qualidade, já que os dois elos mais importantes, acabam adotando estratégias que tornam o processo produtivo e industrial bastante heterogêneo, criando desta forma, empecilhos ao crescimento do setor. / Abstracts: Dune to numberless change occurred in the consumption market of bovine meat became necessary the evolution of the market of the quality of the bovine meat. To materialize that change, was established the products factors and the industrials that influence the standard of the quality of the bovine meet. The camp search was developed around Barretos, Ribeirão Preto and São José do Rio Preto (SP) and had beginning with definition of the meet industry by Animal Products Inspection Service, that was established and the mentioned area. It was identified six meat industry in the three areas and applied questionnaires objecting the procedures and technology survey adapted in the process and the adapted technologies in the process that influence direct or indirect on the related factors by the bovine meet quality. After this step was interviewed the producer, obtained information related to process and technologies adapted by the sector for the quality factor. For the statistic analysis, was utilized the methodology of Analysis of Simple Correspondence. The conclusion of this search work it was checked the fail existent in the quality of meet production line, them the two most important link, ended adapting strategy that become the production process and industrial a quite like heterogeneous, creating in this farm, impediments for the growth of the sector.

Made available in DSpace on 2014-06-11T19:28:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-02-24Bitstream added on 2014-06-13T20:18:07Z : No. of bitstreams: 1 komiyama_cm_me_botfmvz.pdf: 365903 bytes, checksum: 504da196f70e8cb733e0666e2460fef9 (MD5) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Universidade Estadual Paulista (UNESP) / Foram realizados dois ensaios, sendo que o Ensaio 1 teve por objetivo avaliar as características de qualidade da carne de frangos de corte de coloração pálida e comparar com a de coloração normal e, o Ensaio 2, avaliar as diferenças sensoriais destes tipos de carnes. Para o Ensaio 1, foram coletados 52 filés pálidos e normais selecionados na linha de abate baseado pela sua coloração. Foi realizada a mensuração do pH, temperatura, cor e valor R nos tempos de zero, 4 e 24 horas post-mortem. As amostras foram encaminhadas ao laboratório da FMVZ/UNESP, campus de Botucatu e após 24 horas post-mortem procedeu-se as demais análises de qualidade de carne em que foram avaliadas as características de perda por exsudação, capacidade de retenção (CRA) e absorção de água, perdas de peso por cozimento (PPC) e força de cisalhamento. Para o Ensaio 2, foram coletados 40 filés pálidos e normais de abatedouro comercial, e após 24 horas post-mortem procedeu-se a avaliação das características sensoriais. Para os filés de peitos de frangos de coloração pálida, a glicólise teve inicio com o valor de pH 6,86 e atingiu pH final 5,73 às 24 horas post-mortem enquanto que os filés de peitos de coloração normal apresentaram pH inicial de 6,80 e pH 24 horas post-mortem de 5,85. Houve diferença significativa (p 0,05) entre os filés pálidos e normal para os parâmetros de pH, valor L*, teor de vermelho, CRA, PPC e desnaturação protéica.

Orientador: Ariel Antonio Mendes / Banca: Roberto de Oliveira Roça / Banca: Hirasilva Borba / Banca: Rodrigo Garófallo Garcia / Banca: Marcia Regina F. Boaro Martins / Resumo: Foram utilizados 144 peitos desossados e sem pele de frangos de corte abatidos aos 42 dias de idade, provenientes de um frigorífico comercial com inspeção sanitária oficial (SIF), com o objetivo de avaliar parâmetros de qualidade da carne de frango submetida ao processo de irradiação e período de armazenamento sob resfriamento ou congelamento. Foram realizados dois ensaios em que as amostras foram mantidas sob duas formas de armazenamento: resfriada (4°C) e congelada (-18°C). Foi utilizado um delineamento inteiramente casualizado, em esquema fatorial 2x3, para os dois ensaios, em que no primeiro foram aplicados duas doses de irradiação (0 e 3kGy) e três períodos de armazenamento (01, 14 e 21 dias) para amostras mantidas sob refrigeração e para o segundo foram aplicados duas doses de irradiação (0 e 3kGy) e três períodos de armazenamento (1, 45 e 90 dias) para carnes armazenadas congeladas. Foram avaliados pH, L* a* e b*, perda por cozimento, força de cisalhamento, perda de exsudado, capacidade de retenção de água, desnaturação protéica, composição centesimal, TBARS, medidas morfométricas das fibras musculares e análise sensorial. A irradiação e o tempo de armazenamento contribuíram para alterações de parâmetros de qualidades das carnes de frango crua, sem alterar, no entanto, características nutricionais. As alterações estruturais as fibras musculares em função da irradiação foram mais evidentes nas condições de armazenamento sob congelamento. As características sensoriais da carne cozida não foram alteradas pelo processo de irradiação, no entanto, houve percepção de aroma estranho na carne crua tanto quanto em condições de armazenamento sob resfriamento como sob congelamento. / Abstract: Boneless and skinless breasts (n=144) of broilers slaughtered at 42 days of age were collected in a commercial processing plant with the aim of assessing quality parameters of chicken meat submitted to radiation and then either to cold (4°C) or frozen (-18°C) storage in two different trials. A completely randomized experimental design in a 2x3 factorial arrangement was applied in both trials. In the first trial, two radiation doses (0 and 3kGy) and three cold storage periods (01, 14, and 21 days) were applied, whereas in the second experiment, two radiation doses (0 and 3kGy) and three cold storage periods (01, 45, and 90 days) were used. The following parameters were evaluated: pH, L* a* e b*, cooking loss, shear force, drip loss, water retention capacity, protein denaturation, percentage composition, TBARS, muscle fiber morphometric measurements, and sensorial analysis. Radiation and storage time changed raw chicken meat quality parameters, but did not influence its nutritional characteristics. Structural changes in muscle fibers caused by radiation were pre evident when the meat was frozen. Sensorial characteristics of cooked meat were not affected by radiation; however, a strange odor was perceived when meat was raw and submitted to cold and frozen storage. / Doutor

Resumo: Devido inúmeras alterações ocorridas no mercado consumidor de carne bovina, tornou-se necessário à evolução do mercado de carne bovina de qualidade. Objetivando tais mudanças, foram estabelecidos os fatores produtivos e industriais que influenciam os padrões de qualidade da carne bovina. A pesquisa de campo foi desenvolvida nas regiões de Barretos, Ribeirão Preto e São José do Rio Preto (SP) e teve início com a definição dos frigoríficos pelo Serviço de Inspeção de Produtos de Origem Animal, que estavam estabelecidos nas regiões acima citadas. Foram identificados seis frigoríficos nas três regiões e aplicados questionários objetivando o levantamento dos procedimentos e tecnologias adotadas nos processos que influenciam direta ou indiretamente os fatores relacionados à qualidade da carne bovina. Após esta etapa foram entrevistados os produtores, obtendo informações relacionadas aos processos e tecnologias adotadas pelo setor para os fatores da qualidade. Para análise estatística, foi utilizada a metodologia da Análise de Correspondência Simples. Como conclusão deste trabalho de pesquisa verificou-se a falha existente na cadeia produtiva da carne de qualidade, já que os dois elos mais importantes, acabam adotando estratégias que tornam o processo produtivo e industrial bastante heterogêneo, criando desta forma, empecilhos ao crescimento do setor. / Abstracts: Dune to numberless change occurred in the consumption market of bovine meat became necessary the evolution of the market of the quality of the bovine meat. To materialize that change, was established the products factors and the industrials that influence the standard of the quality of the bovine meet. The camp search was developed around Barretos, Ribeirão Preto and São José do Rio Preto (SP) and had beginning with definition of the meet industry by Animal Products Inspection Service, that was established and the mentioned area. It was identified six meat industry in the three areas and applied questionnaires objecting the procedures and technology survey adapted in the process and the adapted technologies in the process that influence direct or indirect on the related factors by the bovine meet quality. After this step was interviewed the producer, obtained information related to process and technologies adapted by the sector for the quality factor. For the statistic analysis, was utilized the methodology of "Analysis of Simple Correspondence". The conclusion of this search work it was checked the fail existent in the quality of meet production line, them the two most important link, ended adapting strategy that become the production process and industrial a quite like heterogeneous, creating in this farm, impediments for the growth of the sector. / Orientador: José Jorge Gebara / Coorientador: José Gilberto de Souza / Banca: Manoel Antonio de Almeida Monteiro / Banca: João Luiz Cardoso / Mestre

For any food systems to be sustainable, it needs to contribute to society and economic growth, in addition to being environmentally conscious. Sustainable eating is defined as choosing and consuming “food to meet current dietary needs while maintaining ecosystems that can also provide food for generations to come with minimal negative impact to the environment”. Livestock production and the consumption of the red meat produced are often criticised as being unsustainable due to the large carbon footprint attributed to this food commodity. However, what is often excluded from these arguments and debates is the potential beneficial role which animal source foods can play in meeting the dietary requirements of human populations, both in developed and developing countries and communities. The recent Global Nutrition Report (2014) emphasizes nutrition as being central to sustainable development. Within the post-2015 development agenda, improvements in nutritional status could make large contributions to the draft Sustainable Development Goals on poverty, hunger, health, education, gender and employment. This thesis presents the sustainability of red meat consumption from a nutrition perspective. Forming the scientific foundation for this argument was the analytical determination of the updated nutritional profile of South African beef as currently consumed, as well as a review of the composition of South African lamb and mutton as published in 2007 and 2010 (Chapter 3). The data obtained reflects the impact of South Africa’s unique classification and production systems on the composition of locally produced red meat. These animal source foods can be considered good sources of high quantity and quality nutrients, including protein, minerals and essential fatty acids. Trimming of the visible subcutaneous and intermuscular fat deposits from the meat has an even greater impact on nutritional profile (Chapter 4). Fat generally dilutes other essential nutrients, while the beneficial fatty acids (omega 3s and conjugated linoleic acids) are found in the intramuscular fat deposits between muscle cells which are not removed through trimming (Chapter 5). Consequently, red meat products can play a positive role in human nutrition and health. Sustainable food-based interventions to combat under nutrition require the accessibility and availability of nutrient dense foods, and adding even small amounts of red meat could play a significant role in improving the nutritional quality of the starch based staple diets of these individuals. Over nutrition, or the excessive consumption of nutrients and energy, has resulted in a significant rise in the incidence of overweight and obesity globally. In South Africa, more than 65% of women are considered to be overweight or obese, with the incidence in children increasing. Many of these overweight individuals are also suffering from a deficiency of other essential nutrients such as iron. This co-existence of under and over nutrition in the same individual justifies the necessity to promote the consumption of foods higher in nutrients, and lower in energy. Trimmed red meat thus has the potential to play a beneficial role as part of a food-based intervention (Chapter 6). To increase the impact of the findings of the research beyond scientific publications, the results of the analytical study were incorporated into influential outputs, including forming part of the scientific background paper to the Department of Health’s revision of the national Food-Based Dietary Guidelines (Chapter 7). The arguments of this thesis also feed into the consumer education campaign of Lamb and Mutton South Africa which endeavours to influence social perceptions surrounding the sustainability of red meat consumption (Chapter 8). A short communication of the findings was also selected as one of only 28 science writing pieces which was published in the Mail & Guardian newspaper, entitled “Meatless Mondays might be harmful in South Africa” (Addendum 1). The South African policy landscape promotes and supports the sustainable production of livestock (Chapter 2). Numerous research projects are exploring ways to mitigate greenhouse gas emissions by livestock to improve the environmental impact of the industry. However, as the concerns of sustainable development include economic and social aspects in addition to environmental concerns, the data and arguments generated through this thesis could be used as tools when social concerns within sustainability in particular are voiced. Red meat can play a beneficial role in the nutrition and health of humans by providing high quality nutrients per portion, without necessarily contributing to excessive amounts of fat (and thus energy intake). The updated nutritional profile of South African beef provides evidence for the industry to present the sustainability of red meat consumption from a nutrition perspective. Recommendations for future research include the extrapolation of the findings into quantitative models to depict the nutrient density of specific food products compared to their carbon footprints. Research on the degree of food waste in the context of sustainable diets could also contribute notably to related arguments in the future, keeping in mind that as meat is the most expensive item in the food basket, waste in this food category is less than in the other food groups. / Thesis (PhD)--University of Pretoria, 2015. / gm2015 / Animal and Wildlife Sciences / PhD / Unrestricted

Millions of students continue to struggle academically throughout K-12, which can harm student access and retention in higher education. Also, with arts continually being removed throughout the K-12 education curricula, students have a lack of support toward enhancing their hidden talents and skillsets. This study describes the impact that the Meet & Teach program had on youth through experiential learning in relation to developing and enhancing their skillset in media arts. The two research questions that guide this study are: (a) How does the Meet & Teach program support skill development for higher education through experiential learning? (b) In what ways does experiential learning aid in increasing student’s interest in pursuing higher education? Data was collected from participants using pre and post-surveys, semi-structured interviews, focus groups, as well as filmed and photographed observations. Data indicate that the Meet & Teach program supports skill development for higher education by developing participants’ various skillsets. Data also indicated that experiential learning aids in increasing students’ interest in pursuing higher education by providing access to hands-on experiences in the media arts. Further research is needed to identify other aspects that could strengthen the effectiveness of future media arts programming.

Afin d'accélérer ce processus de conception des systèmes embarqués, un environnement de simulation rapide et performant peut s’avérer indispensable. Pour la rendre performante, les modèles comportementaux des composants élémentaires du système doivent être capables de remplacer les éléments réels dans leurs influences et réponses à tous les phénomènes influents: perturbations, affaiblissements, retards...Nos travaux de thèse visent à contribuer à cette approche méthodologique : ils traitent le développement d’un émulateur des RCSFs. Pour ce faire deux types de simulateurs ont été étudiés:• le premier est un simulateur « software » basé sur la création de modèles comportementaux, décrits en langage VHDL-AMS.• le deuxième est un simulateur hardware basé sur la création des modèles logiques comportementaux, décrits en langage VHDL synthétisable. La simulation s’effectuera sur un composant FPGA cible. Des modifications peuvent être faites sur l’architecture de manière dynamique / To accelerate the design process of embedded systems, a fast and efficient simulation environment is needed. To make it efficient, the behavioral models of the elementary components of the system must be able to replace the real elements in their influences and responses to all the influential phenomena: disruptions, attenuation, delays...Our thesis work aims to contribute to this methodological approach: we treat the development of an emulator for WSNs. To do, two types of simulators have been studied:• The first is a software simulator based on the creation of behavioral models, described in VHDL-AMS.• The second is a hardware simulator based on the creation of behavioral logic models, described in synthesizable VHDL. The simulation will be done on an FPGA target. Changes may be made on the architecture dynamically

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The metaphorical marriage, as described by the Old Testament prophets beginning with Hosea, symbolized the relationship of God the bridegroom, to israel his bride. This covenant relationship between God and Israel also symbolized the relationship God ordained between husband and wife. Literary structures, ritual patterns, and the Hebrew word which means "know" are common to ancient Near Eastern treaties and Old Testament covenants; most importantly, the marriage covenant. The marriage covenant is under the umbrella of previous covenants which a man and woman have entered into as part of the house of Israel. The terms "help meet" and "ruler" are the God-given roles to Adam and Eve which define the covenant relationship between husband and wife.