O Brasil dedica-se em grande parte à criação de animais Bos indicus, principalmente da raça Nelore e seus cruzamentos, já que são animais resistentes a doenças e adaptados ao clima tropical. Entretanto, em relação à característica de maciez da carne, restrições têm sido atribuídas a este tipo de animal. Particularmente neste aspecto, existe grande interesse pela seleção de animais cuja genética seja favorável à carne mais macia e com redução na variação da maciez da carne. Durante o período de maturação da carne, a proteólise é o fator que mais contribui com o aumento da maciez. As proteases neutras ativadas por íons de cálcio, denominadas calpaínas, são parcialmente responsáveis pela proteólise post mortem, conduzindo ao aumento progressivo da maciez da carne. Entretanto, existe dificuldade em obter dados fenotípicos relacionados à maciez. Assim, a Seleção Assistida por Marcadores (MAS) pode ter grande impacto para melhorar estas características de difíc il mensuração. Marcadores do gene da calpaína (CAPN) e da calpastatina (CAST), denominados SNPs (Single Nucleotide Polymorphisms), já foram analisados e polimorfismos foram associados favoravelmente com maciez da carne bovina. Entretanto, pouco se conhece sobre a expressão gênica da calpaína e da calpastatina, particularmente em bovinos castrados da raça Nelore com diferentes combinações genotípicas para os marcadores moleculares SNP associados a essas proteases. Assim, este estudo teve como objetivo avaliar a expressão gênica da calpaína e da calpastatina em animais castrados da raça Nelore, com genótipos contrastantes identificados previamente por marcadores SNPs para um, sete e 14 dias de maturação. Foram genotipados 16 animais castrados da raça Nelore e dois marcadores foram utilizados, sendo um associado ao gene da µ-calpaína e outro associado à calpastatina (CAPN4751 e UOGCAST). Através da eletroforese bidimensional (2DE) as intensidades de expressão dos spots foram determinadas. As análises estatística s foram realizadas com auxílio do programa Statistical Analysis System (SAS), utilizando o procedimento PROC MIXED. A proteólise post mortem entre os tempos determinados de maturação foi avaliada e foram observados que 41 spots apresentaram efeitos significativos entre os tempos de maturação. Seis spots explicaram 57% da variabilidade da maciez aos 14 dias de maturação. Com o objetivo de verificar a existência de possíveis diferenças de expressão gênica entre amostras com genótipos distintos, avaliações proteômicas foram realizadas visando avaliar as diferenças no perfil proteico e foram baseadas no estudo comparativo (match) dos géis inter e intra combinações genotípicas. Dois spots explicaram 69% da variabilidade da maciez aos sete dias de maturação. Para o período de 14 dias de maturação 19 spots apresentaram efeito principal significativo para a fonte de variação de interação CAPN4751(UOGCAST) e, neste caso, a análise de regressão apresentou um spot que explica 70% da variabilidade da maciez aos 14 dias de maturação. / Brazil is largely devoted to the breeding of Bos indicus, especially Nellore and their intersections, because these animals are resist ant to diseases and adapted to tropical climate. However, in relation to beef tenderness, restrictions have been assigned to this breed. Particularly in this respect, there is great interest in the genetic selection of animals with more tender beef and reduced variation in meat tenderness. During the aging of the meat, proteolysis is the major factor that contributes to the increased tenderness. The neutral proteases activated by calcium ions, called calpains, are partially responsible for postmortem proteolysis, leading to a progressive increase in meat tenderness. However, there is difficulty in obtaining phenotypic data related to tenderness, in this way, Marker Assisted Selection (MAS) may have great impact to improve these characteristics. Gene markers of calpain (Capn) and calpastatin (CAST), called SNPs (single nucleotide polymorphisms) have been studied and polymorphisms were associated positively with beef tenderness. However, not much is known about the gene expression of calpain and calpastatin, particularly in Nellore steers with different genotype combinations for the SNP markers associated with these proteases. This study aimed to evaluate the gene expression of calpain and calpastatin in castrated Nellore, with contrasting genotypes previously identified by SNPs marker for one, seven and 14 days of aging. We genotyped 16 castrated Nellore, and two markers were used, one being associated with the µ-calpain gene and the other associated with calpastatin (CAPN4751 and UOGCAST). Through two-dimensional electrophoresis (2DE) the intensities of the spots were determined. Statistical analyzes were performed using the Statistical Analysis System (SAS) using the PROC MIXED. The postmortem proteolysis among the times of aging was evaluated and it was observed that 41 spots showed significant effects between different times of aging. Six spots explained up to 57% of the variability of tenderness at 14 days of aging. In order to verify the existence of possible differences in expression among samples with different genotypes, proteomics aimed to evaluate the differences in protein profile, based on comparative study (match) of the gels inter and intra genotype combinations. Two spots explained up to 69% of the variability of tenderness to seven days of maturation. For the period of 14 days of aging 19 spots showed significant main effect for interaction CAPN4751(UOGCAST), in this case regression analysis showed a spot that explains 70% of the variability of tenderness to 14 days of aging.

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.

Dynamic compression enhances pressure-to-pain threshold in elite athlete recovery: exploratory study. J Strength Cond Res 29(5): 1263–1272, 2015—Athlete recovery-adaptation is crucial to the progress and performance of highly trained athletes. The purpose of this study was to assess peristaltic pulse dynamic compression (PPDC) in reducing short-term pressure-to-pain threshold (PPT) among Olympic Training Center athletes after morning training. Muscular tenderness and stiffness are common symptoms of fatigue and exercise-induced muscle microtrauma and edema. Twenty-four highly trained athletes (men = 12 and women = 12) volunteered to participate in this study. The athletes were randomly assigned to experimental (n = 12) and control (n = 12) groups. Pressure-to-pain threshold measurements were conducted with a manual algometer on 3 lower extremity muscles. Experimental group athletes underwent PPDC on both legs through computer-controlled circumferential inflated leggings that used a peristaltic-like pressure pattern from feet to groin. Pressures in each cell were set to factory defaults. Treatment time was 15 minutes. The control group performed the same procedures except that the inflation pump to the leggings was off. The experimental timeline included a morning training session, followed by a PPT pretest, treatment application (PPDC or control), an immediate post-test (PPT), and a delayed post-test (PPT) after the afternoon practice session. Difference score results showed that the experimental group's PPT threshold improved after PPDC treatment immediately and persisted the remainder of the day after afternoon practice. The control group showed no statistical change. We conclude that PPDC is a promising means of accelerating and enhancing recovery after the normal aggressive training that occurs in Olympic and aspiring Olympic athletes.

An inherited muscle hypertrophy in sheep is caused by the callipyge gene (CLPG) located on ovine chromosome 18. It has been suggested that this gene is a single autosomal dominant gene. Animals expressing the callipyge gene show increased muscling in the pelvic and torso regions of the body and, thus, have been given the phenotype- descriptive name callipyge (from Greek calli-beautiful; pyge-buttocks). In this study 21 wether lambs, the offspring of callipyge rams (genotype CLPG /clpg) and normal Rambouillet ewes (genotype clpg/clpg), were used to determine the difference s in muscle fiber type percentages, composition, and tenderness between normal and callipyge lambs . Eleven of these lambs showed muscle hypertrophy typical of the callipyge phenotype; 10 were classified as normal . Several histochemical, biochemical , and physical measures were examined in order to study changes in the physiology and biochemistry of some economically important muscles. When compared to normal lambs, the callipyge lambs have a larger (P < .05) average percentage of fast-twitch glycolytic (FG) muscle fibers and smaller average percentages of fast-twitch oxidative and glycolytic (FOG) and slow-twitch oxidative (SO) muscle fibers in both the longissimus and gluteus medius muscles. The diameter of the fast-twitch muscle fibers was larger in the callipyge group, but slow-twitch fibers were smaller than those of normal lambs. No differences were observed in the supraspinatus muscle of the normal and callipyge groups. Thus there is an indication of a differential effect of the callipyge gene among muscles of the callipyge lambs. The semitendinosis muscles of both the callipyge and normal groups were dissected from the carcasses. This muscle was larger (P < .01) and contained more protein in the callipyge lambs than in the normal lambs. However, the callipyge semitendinosis muscle did not have a significantly higher content of DNA than the normal lamb semitendinosis, suggesting that the muscle hypertrophy is not associated with an increase in muscle nuclei. The protein-to-DNA ratio was larger (P < .05) in the semitendinosis muscle of callipyge lambs than in the normal lambs. Protein-to-RNA and RNA-to-DNA ratios were similar; this suggests that the semitendinosis muscle was enlarged without increased translational or transcriptional activity. Samples from the callipyge longissimus and gluteus medius muscles had RNA, DNA, and protein ratios similar to those of the semitendinosis muscle, suggesting a similar mode of action for muscle enlargement in other muscles affected by this gene. Loin chops from the callipyge lambs had lower tenderness scores (P < .01) as measured by the Wamer-Bratzler shear force and myofibril fragmentation index (MFI). However, aging increased MFI scores and decreased shear scores (P < .0 l) of the callipyge lamb chops . The normal lamb chops also had decreased shear and increased MFI scores following the aging period. The loin chops from the callipyge lambs also tended to be less red (P < .1) than chops from normal animals as measured by Hunter 'L,' 'a,' and 'b' colorimeter scores.

The effect of oven temperature, dry-roasting,and breed on the eating quality of beef was determined by sensory and objective methods. Two adjacent standing rib and two adjacent chuck roasts of prime, choice, and good grades from animals of Hereford, Shorthorn, and Charolais breeding were dry-roasted. Control roasts (9-12th ribs) were cooked at 325 F. Experimental roasts (6-8th rib and two chucks) were assigned an oven temperature of 325 or 250 F at random. All roasts were allowed to reach ah internal temperature of 155 F as recorded on a potentiometer. Tenderness, as determined by a Warner-Bratzler shear, was greater in roasts cooked in the 325 F oven. The amount of press fluid and the percentage of total cooking loss due to drip was greater in the 325 F oven. The panel of judges preferred the flavor of meat which was dry roasted to that cooked by a moist heat method. An effect of breed on eating quality was shown: meat from animals of Charolais breeding rated highest by the taste panel for tenderness, juiciness, and flavor. One group of samples from a Shorthorn sire was consistently low in the three factors scored. There was a high correlation between objective and sensory methods of evaluation for tenderness and juiciness. Correlations were high between the taste panel scores for tenderness and flavor and also for juiciness and flavor. Flavor and backfat thickness were shown to be closely related.

[pt] O zelo como ternura apresenta-se como proposta para a vivência do evangelho da ternura num contexto eclesial e social em que as relações humanas estão contagiadas e fragilizadas pelo excessivo valor dado à dimensão racional descuidando-se dos valores que se relacionam com a sensibilidade. Por outro lado o ser humano é ser de transcendência e como tal, chamado a auto-superação e a caminhar na direção do divino. Para os cristãos a vivência do zelo como ternura implica na capacidade de alimentar e desenvolver a doçura e o vigor mediante os conteúdos bí­blicos da pietas, dileção e força do amor humilde. Implica igualmente na valorização dos sentimentos passando pela vivência do eros, da fhilia e da ágape que capacitam o ser humano como ser de relação consigo mesmo, com o outros, com o cosmos e com o próprio Deus, assim como foi e é sonhado pelo Criador. Jesus Cristo é o ápice da revelação do zelo como ternura e em Aníbal Maria Di Francia encontra-se um exemplo de um apaixonado seguidor do Mestre, que encontrou no Rogate: Rogai ao Senhor da Messe, a força dinamizadora de sua doação até à consumação dos próprios bens e de si mesmo em favor dos pequenos e do anúncio do evangelho, vivendo-o com profundo zelo e não menos ternura. / [en] Zeal as tenderness is put forward as a proposal for living the Gospel of tenderness within a social and ecclesiastical context in which human relations are contaminated and undermined by the excessive value attributed to the rational dimension, to the detriment of sensibility-related values. On the other hand, as transcendent beings, human beings are summoned to reach beyond one`s limits, towards the divinity. For Christians, living by zeal as tenderness implies a capacity to develop kindness and vigor through the biblical themes of piety, devotion and the strength of humble love. It also implies the appreciation of feelings experienced through eros, fhilia and agape, which make the human being able to relate to oneself, to others, to the cosmos and to Our Lord Himself, as has been devised by the Creator. Jesus Christ is the embodiment of the revelation of zeal as tenderness and Aní­bal Maria Di Francia, as a devoted follower of the Master, found in the Rogate [Pray ... the Lord of the harvest] the driving force behind his utmost donation - of his own assets and of himself - in favor of the less fortunate and the propagation of the Gospel, which he lived with fervent zeal and no less intense tenderness.

Strip steaks from the McGregor genome project were used to evaluate the effects of sarcomere length, myofibrillar fragmentation index, 3 h postmortem pH, 24 h postmortem pH, marbling, electrical stimulation (ES), sarcoplasmic free calcium concentration, and collagen characteristics on tenderness as measured by Warner-Bratzler shear force (WBS). The WBS values were measured prior to this project so the animals were able to be separated into “tender” and “tough” groups using a WBS value of 30 N as the separating point, steaks with a WBS value less than 30 N being “tender” and the others being “tough”. It was found that ES sides had lower WBS values, however, “tough” steaks showed a greater response to ES than “tender” steaks. ES sides also had higher sarcoplasmic free calcium concentration and lower 3 h postmortem pH. Tenderness is best predicted by treatment (ES versus NON-ES), however, there is some efficacy in using total collagen and collagen solubility in conjunction with treatment.

Biochemical changes in muscle postmortem have been associated with initial beef tenderness early postmortem, and with improvements in tenderness during postmortem storage, defined as meat aging. Differences in the initial contractile state of the sarcomere, the ionic environment of the sarcoplasm including pH, the activity of neutral proteolytic enzymes, and collagen content and solubility have been associated with beef tenderness. In Phase I, steaks from four genetic lines of steers and heifers were used to understand the biochemical differences between tough and tender steaks. The most tender (< 30 N Warner Bratzler shear force (WBS)) and toughest Longissimus steaks (< 30 N WBS) from Angus, Braford, Brangus, and Simbrah heifers and steers were used. For Phase II, samples were obtained from a subset of Santa Cruz yearling heifers selected based of genotypes for tenderness (tough and tender) using a commercial genetic marker. Within genotype for tenderness, each animal was randomly assigned to one of four growth enhancement treatments. The most tender (< 30 N WBS) and toughest Longissimus steaks (< 30 N WBS) were selected for use in this study. In Phase I, tough steaks after 3, 10, and 17d postmortem had higher (P < 0.0005) WBS values than tender steaks. Tender steaks came from carcass with slightly higher (P = 0.008) marbling score and (P = 0.01) Quality grade. Sarcomere length, total and soluble collagen, potassium concentration, and m and µcalpain did not differ (P > 0.05) between tough and tender steaks. Sodium concentration at 10 d was higher (P = 0.03) in tough steaks, but only account for 0.05% of the variation in WBS at 3d. Tender steaks had less (P = 0.04) intact desmin at 24h, but intact desmin was not correlated (P > 0.05) with WBS. In Phase II, tough steaks after 3, 10, and 17d postmortem had higher (P < 0.0001) WBS values than tender steaks. Tender steaks came from carcass with slightly higher (P < 0.03) marbling score and (P = 0.02) Quality grade. Tender teaks were slightly lighter (P = 0.02), with more red (P = 0.02) and yellow (P = 0.007) color, and had slightly lower (P = 0.02) pH, compared with tough steaks. Sarcomere length, total and soluble collagen, sodium and potassium concentration, and m and µcalpain did not differ (P > 0.05) between tough and tender steaks. Tender steaks had less (P < 0.0001) intact desmin at 17d postmortem than tough steaks. Intact desmin at 17d was responsible for 4%, 47%, and 30% of WBS variation after 3, 10, and 17d postmortem, respectively. The slight difference in marbling and quality grade did not account for a significant amount of variation in WBS. However, meat color and pH accounted for variation in shear WBS. Calcium flux may have influenced meat tenderness by activation of calpains and may have altered protein to protein interactions. Results suggested that marbling, µ calpain activity, and desmin degradation, and to a lesser extent pH and meat color contributed to meat tenderness.

The following thesis represents an attempt to account for the novelist Don DeLillo's last three novels (Underworld (1999), The Body Artist (2001), and Cosmopolis (2003)) through the examination of what I conceive as DeLillo's philosophy of language. It is my assertion that the crucial and articulating aspect of DeLillo's philosophy of language is his investment in, and investigation of, irony. As I argue, DeLillo's novels presume a certain conjugation of what I refer to as the work of irony (the seemingly impossible work of tendering both the allegorical imperative of naming and the ironic imperative of Otherness) with the work of art. In other words, DeLillo's theory of language reveals his theory of art and, thus, his own theory of writing. This aesthetic philosophy becomes the critical tool with which DeLillo evaluates the various symbolic economies of a culture and its individuals caught within late capitalism. The impossibility of defining irony becomes, for DeLillo, a metaphor by which to understand language itself as what I refer to as a fallen and tender economy, constituted by an Otherness, which language can only tender. In his novels, DeLillo, I argue, suggests that language and subjectivity ought to be conceived of as forms of a faith in an Otherness, impossible to represent as such, to which all speech, violence, art, commodity and reproduction are indebted, and which we may mourn and represent - as we must - more or less faithfully, more or less blindly, and, by virtue of irony, more or less tenderly. The possibilities of faith and the ethical in art and representation, thus, for DeLillo, arise through an attention to an Otherness that can only be tendered through the very tenderness (fallenness, profanity, weakness) of allegory and language. To understand this is to understand the role of irony in DeLillo's philosophy, and also to understand DeLillo's profound commitment to language, his renovation of allegory through its mortification by irony and, thus, its remembering and mourning of Otherness. In this regard, DeLillo shares much with the melancholia of deconstruction as evinced within the language philosophies of Jacques Derrida and Paul de Man, in particular, Derrida's economic consideration, differance, and his notion of the work of mourning, both of which, I argue, offer the reader of DeLillo's texts ways of tendering the work of irony.

Made available in DSpace on 2014-06-11T19:32:58Z (GMT). No. of bitstreams: 0 Previous issue date: 2006-02-13Bitstream added on 2014-06-13T19:22:53Z : No. of bitstreams: 1 carvalho_srst_dr_botfmvz.pdf: 515780 bytes, checksum: e44ad97228d55b58523eb7f271bd1d61 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / Foram utilizados 20 bovinos sãos, castrados, da raça Nelore, sendo divididos em cinco abates realizados em épocas diferentes. As colheitas foram divididas em 2 fases, de 10 animais cada, e para cada avaliação foram utilizados 5 animais estimulados (EE) e 5 não estimulados eletricamente (NE). O tempo de maturação foi de 28 dias. Foram avaliados força de cisalhamento, índice de fragmentação miofibrilar e avaliação sensorial no músculo Longissimus dorsi. Quando avaliada a força de cisalhamento, as carcaças estimuladas eletricamente apresentaram carne mais macia que as não estimuladas, com diferenças significativas entre os tratamentos nos períodos de 2 e 7 dias de maturação. As carcaças EE não apresentaram aumento do índice de fragmentação miofibrilar (IFM) em relação ao tempo de maturação, porém nas carcaças NE houve aumento do IFM avaliado aos 21 dias de maturação. Na avaliação sensorial, a estimulação elétrica melhorou os atributos de maciez e mastigabilidade. / Twenty healthy castrated bovines (Bos taurus indicus) were used and divided into 5 slaughters, which were done at different time. The study was divided into two phases with ten animals each, and for each evaluation 5 electrically stimulated animals and 5 non-stimulated animals were used. The ageing time was 28 days. It has been evaluated shear force, myofibril fragmentation index and sensorial evaluation in the Longissimus dorsi muscle. When the shear force was evaluated, the electrically stimulated carcasses showed a meat more tender than the non-stimulated ones, with real differences among treatments in the periods of 2 and 7 days of ageing. The electrically stimulated carcasses did not show an increase in the myofibril fragmentation index toward the ageing time. Nevertheless, in the non-stimulated carcasses there was an increase in the myofibril fragmentation index evaluated after 21 days of ageing. In the sensorial evaluation, the electric stimulation improved the attributes of tenderness and mastication.