A series of four feeding tests, involving a total of 610 poults, was conducted to study fish meal and dried brewers' yeast as sources of unidentified factors required by turkey poults for maximum growth. A corn-soybean oil meal ration, supplemented with all known vitamins, was used as a basal ration. Wheat was substituted for corn in two tests. The poults were reared in batteries on wire screen floors for the duration of each test. The addition of 5 per cent fish meal to the all-vegetable ration resulted in an increase in the rate of growth of poults. Since the basal ration contained all the known vitamins, it was apparent that fish meal contained an unidentified factor(s) required by poults for maximum growth. The degree of response to fish meal varied in the different tests. It is suggested that the variation may have been due to a carry-over of the unidentified factor(s) from the parent stock, which varied with the different lots of poults used in the tests. The addition of 5 per cent dried brewers' yeast to the all-vegetable basal ration failed to produce a growth response in poults. This would indicate that the unidentified factor(s), postulated to be present iii dried brewers' yeast, was not required by the poults under the conditions of this experiment, nor was it supplied otherwise by some other ingredient in the ration. The unidentified factor(s) demonstrated to be present in fish meal did not appear to be present in dried brewers' yeast. Supplementation of various rations with an antibiotic preparation containing aureomycin resulted in an increase in the average weights of the male poults, but failed to produce an increase in the average weights of the female poults. The degree of response to aureomycin obtained in the male poults appeared to depend, in part, on the composition of the ration fed. The efficiency of feed utilization was improved slightly when aureomycin was included in the ration. There was no significant difference between the weights of the poults receiving wheat and those fed corn as the cereal part of the diet, although the efficiency of feed utilization was slightly better with the corn rations. The requirement of the poult for an unidentified growth factor present in fish meal has been demonstrated with rations containing either wheat or corn. / Land and Food Systems, Faculty of / Graduate

The properties of an element are highly dependent on its chemical form, it’s called elemental speciation. This study evaluates the arsenic species found in a range of food stuffs together with growing environments and toxicity issues. Total arsenic concentrations in fish tissue and vegetable crops were determined by ICP-MS following microwave-assisted acid digestion using nitric acid/hydrogen peroxide, trypsin and cellulase enzymatic extraction procedures. The extracted arsenic species were then quantified using HPLC-ICP-MS. A dilute nitric acid (1 % (v/v)) digestion procedure was also used to extract arsenic species from rice and the different parts (root, skin, stem, leaf and grain) of a range of plant crops. The study was extended to include the aqua-regia extractable arsenic content of the soils collected from the area where the plants had been cultivated in the Kurdistan region of Iraq. Irrigation water was also investigated, but found to contain low levels of arsenic. An anion-exchange HPLC-ICP-MS method was developed, using sulphate and phosphate, for the separation and quantification of AsB, MMA, DMA, InAsIII and InAsV. The results obtained for fish samples were in the range of 3.53-98.80 µg g-1 (dry weight) with non-toxic AsB being the predominant species. The InAsV concentration was in the range of 0.1-1.19 µg g-1 for all fish species except for the John Dory which was below the limit of detection (0.027 µg g-1). Total arsenic, arsenic species, and total multi-elements (including Ag, Al, B, Ba, Be, Cd, Co, Cr, Cu, Fe, Mn, Mo, Ni, Pb, Sb, Se, Si, Ti, V and Zn) were determined in rice samples from Kurdistan, Iraq and other regions of geographical origin. The transport of arsenic from the soil and irrigation water into roots, stem, leaf and subsequently into the grain or bean of the plants is important when assessing the potential health risks from food crops. For the soil sample, InAsV was found to be the major species with smaller quantities of InAsIII . After applying a full BCR sequential extraction procedure to the soils, it was found that 7.87 - 21.14 % of the total arsenic was present in an easily acid-soluble extractable form. Finally, a novel method was developed to measure total arsenic and arsenic species associated with vegetative DNA. In rice plant, it was found that InAsV incorporated within the DNA molecule in which it could replace phosphate. It was also found that the concentration of InAsV associated with DNA molecule decreased with decreasing total arsenic in the rice plant from the root to the leaf.

京都大学 / 0048 / 新制・課程博士 / 博士(農学) / 甲第20446号 / 農博第2231号 / 新制||農||1050(附属図書館) / 学位論文||H29||N5067(農学部図書室) / 京都大学大学院農学研究科応用生物科学専攻 / (主査)教授 廣岡 博之, 教授 松井 徹, 教授 久米 新一 / 学位規則第4条第1項該当 / Doctor of Agricultural Science / Kyoto University / DFAM

This diploma thesis deals with one of the most frequently used addictive stuffs - alcohol. The theoretical part contains the characteristics of the addiction and the syndrom of risky behaviour in the adolescent age, it deals with the topic of drugs and drug addiction. Later, it investigates alcohol - its characteristics, metabolism and intake, its effects on single organ systems, the levels and types of alcohol addiction. It focuses on the prevention of using addictive stuffs and alcohol and on the treatment of alcohol addiction. The practical part of the thesis settles the targets and the questions of the research. The main goal of the practical part, eventually of the whole thesis, was to analyze the basic school students' (sixth grade and higher) awareness of alcohol, its effects and the risk of it being consumed. As well as this, the aim was to find out whether the pupils have any experience with preventive programs and where they get in touch with these. The method of quantity research was used to hit these targets - semi-structured questionnaires for the pupils of basic schools (sixth grade and higher), followingly, school prevention methodologists were asked written questions. The questionnaries were filled in by 120 pupils of the 6th up to the 9th class of chosen basic schools. The results...

Orientador: Margarida Maria Barros / Resumo: O objetivo do presente estudo foi avaliar os efeitos da inclusão dietética da farinha de bagaço de uva sobre o desempenho produtivo, perfil hematológico e atividade das enzimas antioxidantes da tilápia-do-Nilo submetidas a desafio por estresse térmico e hipóxia, e desafio por classificação de tamanho. Um grupo de 600 tilápias invertidas sexualmente (47.56 g ± 0.96) foi distribuído aleatoriamente em 40 aquários de 250 L (15 peixes/aquário) e alimentados com sete dietas práticas contendo níveis de farinha de bagaço de uva 0,0; 0,2; 0,4; 0,6; 0,8; 1,0; 1,5% e uma dieta contendo 0,02% de resveratrol, por 75 dias. As dietas foram formuladas para conter 29% de proteína digestível e 18 MJ de energia digestível kg-1. Após 30 dias de alimentação foram avaliados parâmetros hematológicos e atividade das enzimas do sistema antioxidante. Dois diferentes grupos de peixes foram submetidos a dois tipos de estresse, um grupo foi submetido ao desafio térmico e hipóxia (34°C/0,87 mg/L-1 de oxigênio dissolvido) por dois dias e, outro grupo a desafio por classificação de tamanho. Os mesmos parâmetros hematológicos e atividade das enzimas do sistema antioxidante foram determinados após os desafios. No presente estudo, o perfil hematológico da tilápia-do-Nilo se manteve dentro da faixa de normalidade preconizada para a espécie quando submetidos ao desafio térmico e hipóxia, enquanto no desafio por classificação os peixes apresentaram maiores porcentagens de hematócrito, hemoglobina e menores níveis... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The aim of the present study was to evaluate the effects of grape pomace flour (GPF) on productive performance, hematological profile and antioxidant enzymes activity of Nile tilapia subjected to heat/dissolved oxygen-induced-stress (HDOIS), and size-sorting-induced stress (SSIS). A group of 600 male Nile tilapia (47.56 g ± 0.96) was randomly distributed in 40 250-L aquaria (15 fish / tank) and fed eight practical diets with graded levels of GPF at 0.0; 0.2; 0.4; 0.6; 0.8; 1.0; 1.5% and 0.02% resveratrol for 75 days. The diets were formulated to contain 32% crude protein and 18 MJ kg-1 crude energy. After 30 days of feeding, five fish per treatment were sampled for hematological profile and antioxidant enzyme activity determination. Then, two different groups of fish were subjected to different types of stress, one group was subjected to HDOIS (34 ° C / 0.87 mg / L-1 dissolved oxygen) for two days and another group were subjected to SSIS. After both stressors, the same hematological profile and antioxidant enzyme activity were determined. Our results showed that the hematological profile of Nile tilapia remained within the normal range for the species when subjected to HDOIS, whereas in SSIS, fish showed higher levels of hematocrit, hemoglobin and lower levels of mean corpuscular hemoglobin concentration, demonstrating that such stress can be considered more harmful to fish. GPF and resveratrol were able to eliminate oxidative stress substances, not requiring the action of ca... (Complete abstract click electronic access below) / Mestre

Submitted by Jorge Silva (jorgelmsilva@ufrrj.br) on 2017-05-19T18:26:23Z No. of bitstreams: 1 2016 - Denise Rosane Perdomo Azeredo.pdf: 2006973 bytes, checksum: 610e1499e6733b78ee2eb47034198a7d (MD5) / Made available in DSpace on 2017-05-19T18:26:23Z (GMT). No. of bitstreams: 1 2016 - Denise Rosane Perdomo Azeredo.pdf: 2006973 bytes, checksum: 610e1499e6733b78ee2eb47034198a7d (MD5) Previous issue date: 2016-08-25 / Nowadays consumer desired healthy foods that promote benefits and free from food additives. The chemical composition of soft drinks, artificial colors and preservative, may pose a risk to consumer health due to the possibility of benzene formation, a recognized carcinogenic agent in humans and the association between artificial colors, allergic reactions and DNA damage. In this study, an orange soda formula containing the preservatives sodium benzoate and potassium sorbate with carrot and apple concentrate was developed. In parallel, we developed a standard formula containing tartrazine and sunset yellow. Physicochemical, microbiological and sensory analysis of formulas were carried out during the storage period of 150 days. It was observed that there were no changes in physicochemical parameters. However, the colorimetric analysis revealed a short shelf life in the sample containing the carrot and apple concentrate. Regarding microbiology, both formulations were according to regulation by public health agencies. The yeasts and molds counts presented 1 log cycle growth in the formula containing the carrot and apple concentrate, suggesting that the robustness of the developed matrix may be affected, if the hygiene conditions of processing line sanitation are not observed. It was found that the color was the sensory characteristic that most influenced consumers regarding the acceptability of the samples, signaling that this parameter interfered significantly in evaluating flavor and appearance The results obtained by microbiological challenge test and determination of growth potential (?) indicated that yeast and lactic acid bacteria are able to multiply in the formula containing carrot and apple concentrate without preservatives (? ? 0.5 log10), indicating that the formula is sensitive. Acid acetic bacteria, in these conditions, were inhibited. A preserved formula with the addition of carrot and apple concentrate and other formula with the addition of artificial colors were prepared. The results referring to the growth potential (?) indicated that yeast and lactic acid bacteria were inhibited (? ? 0.5 log10) in both formulas. However, the preservative resistant yeasts presented growth ability (? ? 0.5 log10). In the apple and carrot concentrate, it was observed that yeast, lactic acid bacteria and fungus Penicillium citrinum were inhibited, indicating that this ingredient should not be considered a nutrient source for microbial multiplication that would affect the formula robustness. It was verified the growth of the preservative resistant yeasts (growth potential ? ? 0,5 log10) in all the evaluated formulas and ingredient. The data obtained, in this study, indicate that the development of more natural foods still represents a challenge for the food industry. / Atualmente o consumidor anseia por alimentos mais naturais, saud?veis, que promovam benef?cios ? sa?de e que sejam isentos de aditivos. Nesse sentido, a composi??o qu?mica dos refrigerantes, especialmente no que concerne aos corantes artificiais e conservadores pode representar riscos ? sa?de do consumidor, devido a possibilidade de forma??o de benzeno, reconhecido agente carcinog?nico ao homem, e a associa??o entre corantes artificiais, rea??es al?rgicas e efeitos delet?rios ao DNA. Nessa pesquisa, inicialmente, desenvolveu-se uma formula??o de refrigerante de laranja, contendo os conservadores benzoato de s?dio e sorbato de pot?ssio, na qual os corantes artificiais ? amarelo tartrazina e amarelo crep?sculo foram substitu?dos por concentrado de cenoura e ma??. Em paralelo, desenvolveu-se uma formula??o controle. Foram realizadas an?lises f?sico-qu?micas, microbiol?gicas e sensorial das formula??es durante o per?odo de armazenamento de 150 dias. Observou-se o atendimento ao padr?o de identidade e qualidade e estabilidade das formula??es em rela??o aos par?metros f?sico-qu?micos. Entretanto, na an?lise colorim?trica observou-se uma degrada??o de cor percept?vel ao consumidor na amostra contendo o concentrado de cenoura e ma??. Em rela??o as an?lises microbiol?gicas, ambas as formula??es atenderam aos par?metros preconizados pela legisla??o. Entretanto, a contagem de bolores e leveduras apresentou crescimento de 1 ciclo log na formula??o contendo o concentrado de cenoura e ma??, sugerindo que a robustez da matriz desenvolvida pode ser afetada, se as condi??es de higieniza??o da linha de processamento n?o forem observadas. Em rela??o a an?lise sensorial, verificou-se que a cor foi a caracter?stica sensorial que mais influenciou os consumidores com rela??o a aceitabilidade das amostras, sinalizando que esse par?metro interferiu, de forma significativa na avalia??o do sabor e apar?ncia. Os resultados referentes a aplica??o do teste desafio e a determina??o do potencial de multiplica??o microbiana (?) indicaram que as leveduras e bact?rias l?cticas s?o capazes de se multiplicar na formula??o adicionada de concentrada de cenoura e ma?? sem conservadores (? ? 0,5 log10), sinalizando que a formula??o ? sens?vel. As bact?rias ac?ticas, nessas condi??es, foram inibidas. Nas formula??es preservadas quimicamente com adi??o de concentrado de cenoura e ma?? e a adicionada de corantes artificiais, os resultados referentes ao potencial de multiplica??o microbiana (?) indicaram que as leveduras e bact?rias l?cticas foram inibidas (? ? 0,5 log10) em ambas as formula??es. Entretanto, as leveduras resistentes a conservadores apresentaram habilidade de crescimento (? ? 0,5 log10). No ingrediente concentrado de cenoura e ma??, observou-se que as leveduras, bact?rias l?cticas e o fungo Penicillium citrinum foram inibidos, indicando que o concentrado n?o deve ser considerado uma fonte de nutriente para a multiplica??o microbiana que afetaria a robustez da formula??o. Constatou-se a multiplica??o das leveduras resistentes a conservadores, com potencial de multiplica??o ? ? 0,5 log10 em todas as formula??es e ingrediente avaliados. Os dados obtidos no presente estudo sinalizam que o desenvolvimento de alimentos mais naturais ainda representa um desafio para a ind?stria de alimentos.