Made available in DSpace on 2016-04-28T20:16:22Z (GMT). No. of bitstreams: 1 2007-Sergio Gaspar de Campos.pdf: 2897411 bytes, checksum: 8082944027bbc9af70ff336d4860483f (MD5) Previous issue date: 2007-03-27 / The commercial feed constitutes an important element in the pet industry in Brazil. Its composition includes cereal mixtures produced in farms such as sorghum, maize and some oily seeds. All feed destined to pets are supplemented with fats, vitamins, minerals, antirust and flours of diverse origins incorporated in some cases as pellets. When conditions of nutrients and moisture are adequate, fungal contamination could be present during pre and post harvest, storage, manufacture and processing of these ingredients. The filamentous stored grain fungi more commonly found include the species belonging to Aspergillus, Penicillium and Fusarium genera. They are able to produce different mycotoxins. Species of Aspergillus such as Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius are able to produce aflatoxins, considered as carcinogen type 1A. The pet foods have important amounts of cereals and therefore, they can concentrate important amounts of toxins. In dogs and cats the effects of mycotoxins are severe and can produce death, besides the loss of nutrients, to alter the organoleptic properties and to diminish the average life of the product in the market. On the other hand, the presence of toxicogenic species could indicate the contamination with several mycotoxins and this situation represents a potential risk for the animal health. On the basis of these antecedents the objectives of this work were 1) to characterize the mycoflora, 2) to detect the natural incidence of mycotoxins from raw materials and compound feed for dogs and 3) to establish parameters to prevent and/or to control micotoxicoses. A total of 230 samples (117 suspected foods to produce natural poisoning (AIN), 43 commercial foods (AC) of 3 different qualities, 70 ingredients of the production line (ALP)) of ingredients and rations destined to the feeding of dogs were analyzed. The fungal isolation was made by the surface spread method. The culture media were dicloran-rose-bengal-chloranphenicol agar (DRBC), dicloran-chloranphenicol 18% glicerol agar (DG18) and Nash-Snyder agar. The average of the number of colonies by triplicate was determined and it was expressed as colony forming units/gram of feed (UFC/g). AIN and some ALP (maize, ground maize, flour of sorghum, maize flour and gluten) obtained fungal counts over than 104 UFC/g. The AC samples were not over this value. Each strain was isolated and identified at the species level. The species belonging to the Aspergillus genera were predominant in all of the analyzed samples, having aflatoxicogenic species A. flavus/A. parasiticus those of greater frequency. These strains were evaluated in their ability to produce aflatoxins by the TLC method. The 100% of isolated strains of AIN, 80% of AC and 70% of ALP were able to produce aflatoxins at levels that varied from 2 and 66.25 ng/g. The natural incidence of aflatoxins in all feed samples was determined by high performance liquid chromatography (HPLC). AIN and some samples of ALP ingredients, mainly those containing maize, obtained aflatoxins levels over than 20 ppb. The hystopatological and biochemical studies of the affected animals organs demonstrated the death cause (aflatoxicosis), and were confirmed by the mycological studies: the fungal counts and aflatoxins levels were over the allowed ones by national and international regulations in use. The commercial feed of different qualities are feeds in conditions to be consumed, but have a potential risk if they are in inadequate storage conditions due to the aflatoxicogenic ability of the studied strains. As far as the ingredients and finished feed of the production line, those made up of maize did not fulfill the values of fungi and aflatoxins allowed by the legislation. Although the finished ration adjusts to the required regulation, probably by the processing, it presents a potential risk since more of 80% of the species of A. flavus, were able to produce aflatoxins B1 and B2. It is important then to emphasize the need to a suitable control of the used ingredients in the compound feed elaboration and the adequate environmental conditions to preserve the pet food of undesired fungal contamination and the consequent production of their mycotoxinas. / Os alimentos balanceados comerciais constituem um elemento importante na ind?stria de c?es no Brasil. Sua composi??o inclui misturas de cereais produzidos nas granjas, tais como sorgo, milho e algumas oleaginosas. Todos os alimentos destinados a c?es est?o suplementados com gorduras, vitaminas, minerais, antioxidantes e farinhas de diversas origens incorporados, em alguns casos como pellets. Ao possuir suficientes nutrientes e condi??es de umidade adequadas s?o suscet?veis a contamina??o por fungos durante a pr? e p?s-colheita, no armazenamento, na manufatura e no processamento destes ingredientes. Os fungos filamentosos mais comumente encontrados em gr?os armazenados incluem as esp?cies dos g?neros Aspergillus, Penicillium e Fusarium, capazes de produzir deteriora e diferentes micotoxinas. Esp?cies de Aspergillus como Aspergillus flavus, Aspergillus parasiticus e Aspergillus nomius s?o as mais toxic?genas podendo produzir aflatoxinas, consideradas como carcin?genos tipo 1A. Os alimentos destinados a c?es possuem quantidades importantes de cereais e, portanto podem concentrar quantidades importantes de toxinas. Em c?es e gatos os efeitos das micotoxinas s?o severos e podem produzir a morte, al?m de levar a perda de nutrientes, alterar as propriedades organol?pticas e diminuir a vida m?dia do produto no mercado. Por outro lado a presen?a de esp?cies toxicog?nicas poderia indicar a contamina??o com v?rias micotoxinas e, esta situa??o representa um risco potencial para a sa?de dos animais. Baseado no exposto anteriormente, os objetivos deste trabalho foram caracterizar morfologicamente a micobiota, detectar a incid?ncia natural de micotoxinas em ingredientes e alimentos balanceados para c?es, isolar microrganismos com potencialidades toxicog?nicas e estabelecer par?metros para prevenir e/ou controlar as micotoxicoses em c?es. Um total de 230 amostras (117 alimentos suspeitos de produzir intoxica??o natural (AIN), 43 de alimentos comerciais (AC) de tr?s qualidades diferentes, 70 ingredientes da linha de produ??o (ALP) de ingredientes e ra??es destinadas ? alimenta??o de c?es) foram analisadas. O isolamento de fungos se realizou pelo m?todo de dissemina??o em superf?cie. Os meios de cultivo utilizados foram ?gar Diclor?n-Rosa de Bengala Cloramfenicol (DRBC), ?gar Diclor?n Cloramfenicol 18% Glicerol (DG18) e ?gar Nash-Snyder. Se determinou a m?dia do n?mero de col?nias por triplicata e se expressou como unidades formadoras de col?nias por grama de alimento (UFC/g). Os AIN e alguns ALP (milho, milho mo?do, farinha de sorgo, farinha de milho e gl?ten) apresentaram contagens f?ngicas superiores a 104 UFC/g. As amostras de AC n?o superaram este valor. Cada cepa foi isolada e identificada a n?vel de g?nero. As esp?cies pertencentes ao g?nero Aspergillus prevaleceram em todas as amostras analisadas, sendo as esp?cies aflatoxicog?nicas, A. flavus/A. parasiticus, as de maior freq??ncia. Estas cepas foram avaliadas em sua habilidade de produzir aflatoxinas. Dos 100% das cepas isoladas de AIN, 80% de AC e 70% de ALP, foram capazes de produzir aflatoxinas em n?veis que variaram entre 2 e 66,25 ng/g. Se determinou a incid?ncia natural de aflatoxinas em todas as amostras de alimentos por cromatografia l?quida de alta efici?ncia. Os AIN e algumas amostras de ingredientes de ALP, principalmente aquelas compostas por milho, apresentaram n?veis de aflatoxinas superiores a 20 ppb. Os estudos histopatol?gicos e bioqu?micos dos ?rg?os dos animais afetados evidenciaram a causa morte (aflatoxicose), assim como tamb?m os estudos micotoxicol?gicos realizados: a carga f?ngica e os n?veis de aflatoxinas encontrados, foram superiores aos permitidos pelas regulamenta??es nacionais e internacionais em vig?ncia. Os alimentos comerciais pertencentes a distintas qualidades s?o alimentos aptos para o consumo mas, potencialmente perigosos em condi??es de armazenamento inadequado devido ? capacidade aflatoxicog?ncia das cepas estudadas. Quanto aos ingredientes e alimentos terminados da linha de produ??o, aqueles compostos por milho n?o cumpriram com os valores de fungos e aflatoxinas permitidos pela legisla??o. Embora a ra??o terminada se ajuste ao requerido pela regulamenta??o, provavelmente pelo processamento recebido, apresenta um risco potencial j? que mais de 80% das esp?cies de A. flavus foram capazes de produzir aflatoxinas B1 e B2. ? importante ent?o destacar a necessidade de realizar um controle adequado dos ingredientes utilizados na elabora??o de alimentos compostos, como tamb?m as condi??es ambientais onde se armazenam as ra??es destinadas aos c?es, para preserv?- los da indesejada contamina??o f?ngica e a conseq?ente produ??o de micotoxinas.

Submitted by Automa??o e Estat?stica (sst@bczm.ufrn.br) on 2017-12-04T21:43:21Z No. of bitstreams: 1 AlineGuedesVeras_DISSERT.pdf: 808432 bytes, checksum: d45c4766d7fa951f7370f2e08df1b7b7 (MD5) / Approved for entry into archive by Arlan Eloi Leite Silva (eloihistoriador@yahoo.com.br) on 2017-12-11T17:59:29Z (GMT) No. of bitstreams: 1 AlineGuedesVeras_DISSERT.pdf: 808432 bytes, checksum: d45c4766d7fa951f7370f2e08df1b7b7 (MD5) / Made available in DSpace on 2017-12-11T17:59:30Z (GMT). No. of bitstreams: 1 AlineGuedesVeras_DISSERT.pdf: 808432 bytes, checksum: d45c4766d7fa951f7370f2e08df1b7b7 (MD5) Previous issue date: 2017-07-10 / A coturnicultura brasileira se destaca de forma crescente nos aspectos de cria??o e da nutri??o, e isto ? percebido devido ao aumento de estudos acad?micos sobre o melhoramento gen?tico, nutri??o, manejo, equipamentos voltados para este tipo de cria??o, levando ao produtor informa??es mais precisas. Pesquisas tem apontado que a adi??o de ?leos vegetais nas ra??es pode melhorar o desempenho e a qualidade da carne, pois a disponibilidade de ?cidos graxos favorece a obten??o de produtos com perfil nutricional diferenciado principalmente em rela??o ao perfil dos ?cidos graxos. Objetivou-se avaliar a utiliza??o do ?leo de canola e ?leo de coco na ra??o de codornas europeias sobre o desempenho e o perfil lip?dico da carne. Foram utilizadas 192 codornas europeias (Coturnix coturnix coturnix) de sexo misto, alojadas em boxes (1,00 x 1,50 m) distribu?das em delineamento experimental inteiramente casualizado em esquema fatorial 2 x 2 (n?veis de ?leo = 1% e 2% x fontes de ?leo = canola e coco) com quatro tratamentos e seis repeti??es de oito aves. As ra??es foram formuladas para atender ?s exig?ncias nutricionais das codornas na fase de crescimento (8 a 21 dias) e termina??o (22 a 42 dias). Foram avaliados: consumo de ra??o, peso final, ganho de peso e convers?o alimentar durante todo o per?odo de cria??o. Aos 42 dias, duas aves por unidade experimental com peso m?dio de 256,6, foram abatidas para avalia??o das caracter?sticas de carca?a: peso e rendimento da carca?a, peito, sobrecoxa, cora??o, moela e f?gado. O peito foi acondicionado em saco pl?stico com identifica??o para posterior an?lise da composi??o dos ?cidos graxos. A an?lise estat?stica foi realizada por an?lise de vari?ncia utilizando-se o programa computacional SAS (SAS ? Institute, 2004) e havendo signific?ncia foi aplicado o teste de m?dia Duncan com 5% de probabilidade. As an?lises de vari?ncia mostraram que houve efeito significativo (P=0,007) para o consumo de ra??o entre as dietas, observando que a inclus?o de 2% ?leo de canola proporcionou aumento no consumo diferindo da inclus?o de 2% ?leo de coco e 1% ?leo de canola, que apresentaram m?dias decrescentes. Tamb?m n?o se observou diferen?a significativa para a vari?vel convers?o alimentar entre as dietas avaliadas, assim como n?o ocorreu intera??o do tipo de fonte dentro dos n?veis estudados. Em rela??o ?s caracter?sticas de carca?a houve efeito significativo (P?0,05) com a adi??o de duas fontes de ?leos nas dietas para codornas, sobre o peso em jejum, carca?a eviscerada, f?gado e moela e sobre o rendimento de f?gado, cora??o e moela, n?o houve intera??o entre as fontes de ?leos utilizadas dentro dos n?veis estudados para nenhuma das vari?veis analisadas. No perfil de ?cidos graxos da carne de codornas foram identificados a presen?a de quinze ?cidos graxos em todas as amostras analisadas, tendo como predomin?ncia dos ?cidos graxos, palm?tico (C16:0), este?rico (C18:0), ol?ico (C18:1 ?-9 cis) e o linol?ico (18:2 ?-2 cis). O ?-6 apresentou efeito significativo (P=0,01) apresentando m?dia de 27,491% (s?1,13) tendo seu maior valor com a adi??o de 1% ?leo de coco (28,459) n?o deferindo do n?vel de 2% ?leo de coco (27,906) e 1% ?leo de canola (27,140) e ao n?vel de 2% ?leo de canola menor valor (26,457). No conte?do de ?-3 foi observado diferen?a significativa (P=0,02) nas dietas com 2% ?leo de coco (3,072) e 2% ?leo de canola (1,530). A melhor rela??o observada foi com a inclus?o de 2% ?leo de coco seguido de 1% ?leo de coco e 2% ?leo de canola. As aves que receberam a dieta com 1% ?leo de canola apresentaram um alto teor de ?cidos graxos poli-insaturados, mais apresentaram uma baixa deposi??o do eicosapentaenoico e docosahexaenoico, apresentado desta forma uma consequente piora na rela??o de ?-6:?-3. A inclus?o dos ?leos de canola e coco em dietas para codornas europeias nos n?veis de 1 e 2% pode ser realizada sem preju?zo do desempenho zoot?cnico no per?odo de oito a 42 dias de idade, assim como a redu??o na quantidade de ?cidos graxos saturados e melhora na rela??o ?-6:?-3. / Brazilian coturniculture is increasingly prominent in the aspects of breeding and nutrition, and this is perceived due to the increase in academic studies on genetic improvement, nutrition, management, equipment aimed at this type of breeding, giving the producer more accurate information. Research has pointed out that the addition of vegetable oils to feed can improve the performance and quality of the meat, since the availability of fatty acids favors the production of products with a differentiated nutritional profile mainly in relation to the fatty acid profile. The objective of this study was to evaluate the use of canola oil and coconut oil in the European quail ration on the performance and lipid profile of the meat. A total of 192 European mixed quail (Coturnix coturnix coturnix), housed in boxes (1.00 x 1.50 m) distributed in a completely randomized experimental design in a 2 x 2 factorial scheme (oil levels = 1% and 2% x sources of oil = canola and coconut) with four treatments and six replicates of eight birds. The rations were formulated to meet the nutritional requirements of quails in the growth phase (8 to 21 days) and termination (22 to 42 days). The following were evaluated: feed intake, final weight, weight gain and feed conversion throughout the breeding period. At 42 days, two birds per experimental unit with an average weight of 256.6 were slaughtered to evaluate carcass characteristics: carcass weight, carcass yield, breast, supercoxa, heart, gizzard and liver. The chest was packed in a plastic bag with identification for later analysis of the composition of the fatty acids. Statistical analysis was performed by analysis of variance using the SAS computer program (SAS - Institute, 2004) and the Duncan average test with 5% of probability was applied. The analysis of variance showed that there was a significant effect (P = 0.007) for feed intake between diets, noting that the inclusion of 2% canola oil provided an increase in consumption differing from the inclusion of 2% coconut oil and 1% oil of canola, which presented decreasing averages. There was also no significant difference for the feed conversion variable between the evaluated diets, nor was there any interaction of the source type within the studied levels. Regarding the carcass traits, there was a significant effect (P?0.05) with the addition of two sources of oils in quails, on fasting weight, eviscerated carcass, liver and gizzard and on the yield of liver, heart and gauge, there was no interaction between the sources of oils used within the studied levels for any of the analyzed variables. In the fatty acid profile of the quails meat, fifteen fatty acids were identified in all the analyzed samples, with predominance of fatty acids, palmitic (C16: 0), stearic (C18: 0), oleic (C18: 1 ? -9 cis) and linoleic (18: 2 ?-2 cis). The ?-6 presented a significant effect (P = 0.01), presenting an average of 27.491% (s ? 1.13), its highest value with the addition of 1% coconut oil (28,459), not deferring from the 2% oil level of coconut (27,906) and 1% of canola oil (27,140) and at the level of 2% less canola oil value (26,457). In the ?-3 content, a significant difference (P = 0.02) was observed in the diets with 2% coconut oil (3,072) and 2% canola oil (1,530). The best relationship observed was with the inclusion of 2% coconut oil followed by 1% coconut oil and 2% canola oil. The birds that received the diet with 1% canola oil had a high content of polyunsaturated fatty acids, but presented a low eicosapentaenoic and docosahexaenoic deposition, thus presenting a consequent worsening of the ?-6: ?-3 ratio. The inclusion of canola and coconut oils in diets for European quails at 1 and 2% levels can be performed without prejudice to the zootechnical performance in the period from 8 to 42 days of age, as well as the reduction in the amount of saturated fatty acids and improvement in the relation ?-6: ?-3.