BODY CONDITION SCORE (BCS) AND CALVING ORDER ON MILK PRODUCTION AND COMPOSITION IN ZEBU CATTLE

The present study aimed to evaluate the effect of body condition score (BCS) and calving order on milk production and composition in zebu cattle participating in an official dairy cow tournament. We analyzed milk samples from 47 Gyr, Guzerat and Red Sindhi cows, distributed into classes with respect to lactation stage, milk production, and body condition score. Means for milk composition were within standard ranges for zebu cattle, with the greatest variation recorded for fat and protein content. Fat content was higher for animals in the first month of lactation, with a mean of 5.69%, and protein content was highest after 60 days with an average of 3.55%. A positive correlation of 0.38% (

Relationship between sexually transmitted infections knowledge and the sexual behavior of Brazilian future doctors

BackgroundThe prevalence of sexually transmitted infections (STIs) remains alarming, especially among young people and college students, highlighting the vulnerability of this population. In the academic context, it is worth investigating whether medical students, despite their access to information, also engage in risky sexual behaviors.ObjectiveThe present study aims to describe the sexual behavior of Brazilian medical students, analyzing their level of knowledge about HIV/AIDS and other STIs, as well as examining potential correlations between this knowledge and risky behaviors.MethodsThis cross-sectional study was conducted with 193 medical students from a private institution in Salvador, Bahia, Brazil, using a structured, anonymous, self-administered online questionnaire. The questionnaire was adapted from the Brazilian Knowledge, Attitudes, and Practices Survey and a survey on risk behavior and knowledge among university students. Knowledge about STIs and HIV/AIDS was classified as “good” (above 70% correct answers), “average” (50–70% correct answers), and “poor” (below 50% correct answers). The work has been approved by the institutional review board of Bahiana School of Medicine and Public Health.ResultsA total of 77.7% of the students exhibited risky sexual behavior, which was associated with the number of partners (p = 0.0001), engaging in sexual activity within the last 12 months (p = 0.001), lack of a steady partner (p = 0.001), not using condoms during the last sexual encounter with a steady partner (p = 0.0001), and the use of substances such as alcohol (p = 0.0001), marijuana (p = 0.0001), and cigarettes (p = 0.0001) during sexual activity. Most students demonstrated poor (49.2%) or average (48.7%) knowledge about STIs and HIV/AIDS, a pattern that persisted regardless of sexual behavior. Only not using condoms during sexual encounters with casual partners in the past 12 months (p = 0.021) was associated with low levels of knowledge.ConclusionThe prevalence of risky sexual behaviors in this sample was high, as was the low level of knowledge about STIs. However, knowledge of STIs and HIV/AIDS does not appear to be the sole determinant of these behaviors

ASPECTOS COMPOSICIONAIS E NUTRICIONAIS DO LEITE DE JUMENTA: UMA REVISÃO

The objective was to search national and international scientific literature related to production aspects, physical and chemical characteristics, microbiological and nutritional of donkey’s milk. The survey was conducted between January and December 2014 in which were consulted scientific articles published in national and international journals between 1900 and 2014 through the database Scielo Brazil, Web of Science, AGRIS, Google Scholar, FAOSTAT and EBSCO. This milk has significant similarity to human milk and its consumption has increased associated with results of studies that confirm its use as a safe and valid food for most cases of multiple food intolerance. The ass milk has less fat, and lactose and pH values – similar compared to human milk and has a larger proportion of polyunsaturated fatty acids compared to ruminant milk. It has low somatic cell count and bacterial count associated to the high concentration of lysozyme. This enzyme has bactericidal characteristics, making it one of the milk components with useful biological properties. Thus, the rational creation of the species, focusing on production and consumption of milk, is a promising alternative.  com foco na produção e consumo de leite, representa uma alternativa promissora. O objetivo deste trabalho foi buscar na literatura científica nacional e internacional informações relacionadas aos aspectos produtivos, características físico-químicas, microbiológicas e nutricionais do leite de jumenta. A pesquisa foi realizada entre os meses de janeiro e dezembro de 2014, na qual foram consultados artigos publicados entre os anos 1900 e 2014, por meio da base de dados Scielo Brasil, Web of Science, AGRIS, Google Acadêmico, FAOSTAT e EBSCO. O leite de jumenta apresenta relevante similaridade ao leite humano e seu consumo tem aumentado, associado a resultados de estudos que confirmam o seu uso como um alimento seguro e válido para maioria dos casos de intolerância alimentar múltipla. O leite de jumenta apresenta menor teor de gordura e, teores de lactose e pH semelhantes, se comparados ao leite humano. Possui maior percentual de ácidos graxos poli-insaturados em relação ao leite de ruminantes. Apresenta baixa contagem de células somáticas e baixa contagem bacteriana associadas à alta concentração de lisozima que possui características bactericidas, tornando-a um dos componentes do leite com propriedades biológicas úteis. Assim, a criação racional da espécie, com foco na produção e consumo de leite, representa uma alternativa promissora

QUALIDADE MICROBIOLÓGICA DA ÁGUA UTILIZADA EM PROPRIEDADES LEITEIRAS

Objetivou-se avaliar a qualidade microbiológica de amostras de água de poço utilizada na ordenha, além de verificar sua influência na contagem bacteriana total (CBT) do leite obtido em propriedades no estado do Rio Grande do Norte. Amostras de 1.000 mL de água do poço e da água utilizada na ordenha foram coletadas em recipientes estéreis e realizadas análises de coliformes totais e termotolerantes, pelo método de membrana filtrante. Amostras da água do poço apresentaram valores de 21.250 UFC/100 mL para coliformes totais e 12.269 UFC/100 mL para coliformes termotolerantes e as amostras da água da ordenha apresentaram valores de 5.520 UFC/100 mL para coliformes totais e 3.483 UFC/100 mL para coliformes termotolerantes. A detecção de coliformes nas amostras analisadas afetou a qualidade microbiológica do leite avaliada por meio da CBT. Constatou-se que a qualidade microbiológica da água utilizada nas propriedades leiteiras apresenta-se fora do preconizado pelo Ministério da Saúde para uso na higienização dos equipamentos e consumo pelos animais e seres humanos, quanto aos padrões de potabilidade.</p

CORRELAÇÃO ENTRE A CONTAGEM DE CÉLULAS SOMÁTICAS E COMPOSIÇÃO QUÍMICA NO LEITE CRU RESFRIADO EM PROPRIEDADES DO RIO GRANDE DO NORTE

Due to the damage caused by subclinical mastitis in loss of production and quality of milk, the present study aimed to verify the correlation between somatic cell count (SCC) and the chemical composition of cooled raw milk collected in the Agreste region of Rio Grande do Norte, Brazil, in drought and rain seasons. Samples were collected in seven dairy farms during morning time, between January 2010 and March 2012, and sent to the Brazilian et of Milk Quality Laboratory (ESALQ/USP). The contents of protein, fat, lactose, casein, total solids, nonfat dry extract and urea nitrogen, besides of SCC and total bacterial count were performed. Data were submitted to analysis of variance, correlation analysis and comparison of means by Tuckey test , 5%. The average SCC was 604,000 cells/mL and had significant variation in the dry period (558 000 cells/mL) and rainy (650 000 cells/mL). The SCC was positively correlated with fat and total solids but negatively with the lactose cow’s milk of bulk tank, regardless of the season in the Agreste of Rio Grande do Norte.Devido aos prejuízos causados pela mastite subclínica na perda de produção e qualidade do leite, o presente estudo teve como objetivo verificar a correlação existente entre a contagem de células somáticas (CCS) e a composição química do leite cru resfriado coletado na região agreste do estado do Rio Grande do Norte nos períodos de seca e chuva. As amostras foram coletadas em sete propriedades leiteiras no período da manhã, entre janeiro de 2010 e março de 2012, e encaminhadas ao Laboratório da Rede Brasileira de Qualidade do Leite (ESALQ/USP). Foram determinados os teores de proteína, gordura, lactose, caseína, sólidos totais, extrato seco desengordurado e nitrogênio ureico, além da CCS e bacteriana total. Os dados foram submetidos à análise de variância, análise de correlação e teste de comparação de médias (Tukey a 5%). A CCS média foi de 604 mil células/mL, com variação significativa para o período seco (558 mil células/mL) e chuvoso (650 mil células/mL). A CCS correlacionou-se positivamente com os teores de gordura e sólidos totais e negativamente com os teores de lactose do leite bovino armazenado em tanque de resfriamento, independente do período, no agreste do Rio Grande do Norte

Effect of Increased Salt Water Intake on the Production and Composition of Dairy Goat Milk

Due to its necessity and magnitude, water is essential for animal nutrition. This study aimed to evaluate the effects of increasing levels of water salinity on the quality of goat milk in the Brazilian semiarid region. Twenty-four multiparous Alpine goats, with an average live weight of 38.0 ± 4.0 kg and an average lactation period of 30 days, distributed entirely at random, were used. The experiment lasted 64 days including an initial period of 14 days of adaption to the diet. The experimental treatments consisted of water with different levels of total dissolved solids (TDS): 640, 3188, 5740, and 8326 mg L−1, obtained using sodium chloride (NaCl). Increasing the levels of TDS in drinking water from 640 to 8326 mg L−1 did not significantly (p &gt; 0.05) affect the production and the physicochemical composition of the milk. There was a linear increase (p &lt; 0.05) in the water consumption and acidity variables as a function of the total dissolved solid levels. The mineral composition of the milk was not altered with increasing levels of TDS in water from 640 to 8326 mg L−1. There was no negative effect (p &gt; 0.05) for any of the sensorial attributes analyzed in relation to the treatments. Therefore, as a general conclusion, based on the analyses carried out in this experiment, it was found that water with total dissolved solids, when supplied for short periods of up to 48 days, does not alter the production, physicochemical characteristics, or the organoleptic properties of goat’s milk.</jats:p

Derivation and validation of a novel severity scoring system for pneumonia at ICU admission

NIH (U01AI115940). K.F.F. received a fellowship from the Programa Nacional de Pós-Doutorado, CAPESSeverity stratification scores developed in Intensive Care Units (ICUs) are used in interventional studies to identify the most critically ill. Studies that evaluate accuracy of these scores in ICU patients admitted with pneumonia are lacking. This study aims to determine performance of severity scores as predictors of mortality in critically ill patients admitted with pneumonia

Nutritional, physicochemical and sensorial acceptance of functional cookies enriched with xiquexique (Pilosocereus gounellei) flour

The objective of this study was the production of innovative functional cookies enriched with two different sizes (100 and 28 mesh) xiquexique flour by substitution ratio 50% of wheat flour and monitoring the impact of these enrichments on the nutritional, physicochemical, texture characteristics and consumer acceptance. The physicochemical characteristics and sensorial properties of the xiquexique cookies were evaluated in a pursuit to identify an innovative bakery ingredient with high nutritional value and potential function that could be exploited by the food industry. The water activity and moisture values were low, which can provide greater stability during storage of food matrices, such as cookies. The xiquexique cookies had greater ash (2.47–2.74%), protein (0.94–1.36%), fiber (4.41–8.10%), and resistant starch (3.65–2.10%) contents than their respective controls with 100% wheat flour. The functional cookies were rich in minerals: mainly calcium, iron, potassium, magnesium and manganese and can be consumed by all individuals to help meet daily needs, especially those of people who have increased needs for these essential nutrients. In addition to the darker color of the xiquexique cookies, the hardness of these was higher than that of the control cookies, while the expansion index was smaller. The data from the Check All That Apply sensory method, which consists of a test used mainly for recipe adjustments and the development of ideal food products, confirmed that xiquexique flour have the potential for the development of bakery products such as cookies.</jats:p