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Percorrer CIMO por Domínios Científicos e Tecnológicos (FOS) "Ciências Agrárias::Ciência Animal e dos Laticínios"
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- Controlling Listeria monocytogenes contamination in fresh goat milk cheeses: Dynamic modelling during storagePublication . Bonilla-Luque, Olga María; Possas, Arícia; Gonzales-Barron, Ursula; Cadavez, Vasco; Ezzaky, Youssef; Hussein, Abdelraheem; Valero, AntonioPredictive models applied for artisanal fresh goat cheeses are invaluable tools for rapid decision-making in quality and safety management. Listeria monocytogenes is a common foodborne pathogen associated with recent safety alerts in ready-to-eat (RTE) products in Andalucia. Managing artisanal production variables, such as storage conditions and final product features (pH or water activity [aw]) might be crucial for controlling L. monocytogenes in these traditional products. This study evaluated the time-temperature dependence of L. monocytogenes during shelf-life of fresh goat milk cheese artisanally produced in Andalucía. The effect of storage temperature (4–25 ◦C) over 5–20 days was tested in lab-scale fresh goat milk cheeses initially inoculated with a three-strain cocktail of the pathogen (ca. 2–3 log cfu/g). The Huang (model A) and Baranyi (model B) models coupled with Ratkowsky were fitted to the collected growth data to describe the relationship between L. monocytogenes concentration, growth rate (μmax, log cfu/d), storage temperature, and time. The results highlighted the higher variability of growth data at 4 ◦C, the linear relationship between μmax and temperature, the inverse correlation between ymax (exceeding 5 log cfu/g at all the temperatures) and ΔY (with a maximum of 4.386 and minimum of 2.461, at 4 and 25 ◦C, respectively) and a faster decrease of pH at higher temperatures. Model validity, assessed through goodness-of-fit and both internal and external validations (under both isothermal temperatures and a dynamic temperature workflow simulating real production scenario), revealed good model adjustment to L. monocytogenes growth in artisanal commercial cheeses, after determining a correction factor of 1.806 and 1.856, for models A and B, respectively. Predictions indicated that an initially contaminated artisanal fresh goat milk cheese would not meet regulatory limits after 4 days under refrigeration conditions (4 ◦C), aerobic conditions, or opened packaging. These results highlight the potential public health risk of artisanal fresh goat milk cheeses related to L. monocytogenes transmission if manufacturing and storage conditions are not well controlled, emphasizing the need for stringent microbial control efforts and mitigation measures.
- Editorial: Microbial safety of animal-based food productsPublication . Andrade, María J.; Álvarez, Micaela; Rodrigues, PaulaThe studies gathered in this Research Topic focus on several key areas to ensure the safety of animal food products. Firstly, rapid pathogen detection is being improved through technologies like SWIR-HSI combined with advanced machine-learning techniques. Secondly, the use of natural antimicrobials, such as essential oils delivered via liposomes, is being explored to combat microbial development while minimizing negative impacts on food quality. Thirdly, investigations have revealed a link between high crayfish consumption and rhabdomyolysis, emphasizing the need to control the toxins in the food chain. Finally, studies on the relationship between diet and colorectal cancer have suggested a potential inverse association between high fish intake and risk of developing colorectal adenoma, suggesting a possible preventative role for fish consumption. These combined efforts aim to enhance the safety and quality of animal-derived foods through advanced detection methods, natural preservation strategies, and a broader understanding of foodborne threats.
- Effect of melatonin implants on carcass characteristics and meat quality of slow-growing chickensPublication . Nieto, Jaime; Leite, Ana; Vasconcelos, Lia; Plaza, Javier; Abecia, José-Alfonso; Revilla, Isabel; Palacios, Carlos; Teixeira, AlfredoThis study evaluated the effect of melatonin implants on carcass characteristics and meat quality of slow-growing broilers slaughtered at 43 and 97 days (d) of age. A total of 128 one day-old male broilers (Coloryeld) were randomly divided into two groups, which in turn were divided into 8 groups (replicates) of 8 broilers each one. One group (64 animals) was the control group (C) and the other received a melatonin implant (18 mg melatonin per animal) at 8 d of age (M). The animals were reared for 97 d. For the first 42 d they were kept in an enclosed facility and then allowed access to the outside. Two culls were performed: one at 43 d and one at 97 d, randomly selecting 8 chicks from each group at each time (N = 8 × 2 × 2= 32). Carcass traits and meat quality were evaluated on these samples. Chickens slaughtered at older ages had higher dead-plucked, leg and carcass weights (P < 0.05). In terms of meat quality, chickens slaughtered at 97 days had higher L* (P < 0.001), lower a*, b* and chroma values (P < 0.01), as well as lower pH (P = 0.006), higher shear strength (P < 0.001), water holding capacity (P < 0.001) and water activity (P = 0.036). The melatonin implants did not influence carcass characteristics (P>0.05). Luminosity, tone and water activity decreased with melatonin implants at 43 d of age (P <0.001), whereas pH increased (P = 0.004). At 97 d after slaughter, meat yellowness was lower (P = 0.028) and firmness increased (P = 0.029). At both time points, melatonin caused reddening of the meat (P < 0.001). Lipid oxidisability tended to be reduced, extending the shelf life of the meat (P = 0.068). The fatty acid profile was little affected by the placement of the implants. Age and melatonin have different effects on the meat quality of slow-growing chickens. While age affects several factors such as texture and fatty acid profile, melatonin improves colour, water activity and lipid oxidation. Its use could improve preservation and extend the shelf life of meat
- Effects of Olive Cake on the Performance, Digestibility, Blood Parameters, and Intestinal Villi of Bísaro PigsPublication . Paié-Ribeiro, Jessica; Outor-Monteiro, Divanildo; Guedes, Cristina; Gomes, Maria; Teixeira, José; Teixeira, Alfredo; Pinheiro, VictorOlive oil production generates by-products, such as olive cake (OC), which can be used in animal feed, reducing the environmental impact. This study assessed the effects of OC in pig diets on intestinal morphometry and blood parameters. Twenty-four Bísaro pigs were randomly assigned to three treatments: OC0 (control), OC15 (15% dehydrated OC), and OC25 (25% dehydrated OC) for 93 days. The apparent total tract digestibility (ATTD) of dry matter (DM), organic matter (OM), crude protein (CP), crude fat (CF), and fiber (NDF) was evaluated through total feces collection. No significant differences in average daily gain (ADG) or feed conversion ratio (FCR) were found (p > 0.05). However, average daily feed intake (ADFI) increased from 2.84 kg (control) to 3.46 kg (OC15) and 3.64 kg (OC25). OC inclusion increased the ADFI of CF (90.8 g to 171.5 g and 169.2 g) and NDF (586.8 g to 896.6 g and 1115.4 g). The ATTD of all parameters decreased with 25% OC. The digestible intake of DM, OM, and CP was unaffected, but CF intake was higher in OC-fed groups (p = 0.005). Histomorphometric analysis revealed no significant differences in villi size. Lymphocyte counts were higher in OC25 (p < 0.05). This study suggests that up to 15% OC inclusion is feasible without compromising the pigs’ performance.
- A Meta-Analysis on the In Vitro Antagonistic Effects of Lactic Acid Bacteria from Dairy Products on Foodborne PathogensPublication . Loforte, Yara; Fernandes, Nathália; Almeida, André Martinho de; Cadavez, Vasco; Gonzales-Barron, UrsulaRaw milk and traditional fermented foods such as artisanal cheese represent a natural source of lactic acid bacteria (LAB). They can produce antimicrobial compounds, such as bacteriocins and lactic acid, which may be exploited in dairy biopreservation. This study aimed to conduct a systematic review and meta-analysis to synthesize the inhibition diameter (ID) of LAB against L. monocytogenes, S. aureus, and Salmonella spp. Literature electronic searches were performed on PubMed, Scopus, and Web of Science, to identify articles that reported data on in-vitro antimicrobial activity by LAB isolated from dairy foods. A total of 1665 papers were retrieved, and 20 primary studies were selected according to the selection criteria, of which 397 observations were extracted. Random-effects meta-regression models were employed to describe the effects of LAB genus, pathogen concentration, susceptibility method, incubation time, inoculation volume, agar type and pH on the IDs for L. monocytogens, S. aureus, and Salmonella spp. L. monocytogens was the most susceptible pathogen (p < 0.05) to the LAB effects, followed by S. aureus and Salmonella spp. As a whole, LAB from the Lacticaseibacillus genus were the most effective (p < 0.05) in inhibiting L. monocytogens (21.49 ± 2.654 mm), followed by S. aureus (21.06 ± 2.056 mm). Salmonella spp. presented higher (p < 0.05) susceptibility to Lactobacillus genus (19.93 ± 2.456 mm). From the results, a general trend could be observed for the well-diffusion method to produce higher (p < 0.05) ID estimates than the spot and disk methods (30.73 ± 2.530 mm vs. 21.98 ± 1.309 mm vs. 13.39 ± 1.403 mm for L. monocytogenes; 22.37 ± 1.073 mm vs. 14.91 ± 2.312 mm vs. 20.30 ± 2.319 mm for Salmonella spp.), respectively. Among the tested moderators, the pathogen’s inoculum concentration, the in vitro susceptibility assay itself, incubation time and inoculation volume on agar are determinant parameters to be looked at when designing a robust and reproducible experimental plan. The in vitro results reinforced that LAB can be useful in controlling the development of pathogenic bacteria frequently found in the dairy industry.
- Pastagens e forragemPublication . Pires, Jaime; Aguiar, Carlos; Moreira, NunoEste trabalho principia com uma contextualização do empreendimento do Complexo Agro-Industrial do Cachão, destacando-se a atualidade das ações e soluções técnicas então preconizadas, com destaque para a introdução de forragens em rotação com culturas herbáceas e sob coberto de espécies frutícolas. Em seguida e feito um contraponto entre o passado e o presente relativamente ao conhecimento técnico e científico disponível e a disponibilidade comercial de espécies e cultivares pratenses e forrageiras, e analisa-se a evolução do uso do solo, dos efetivos pecuários e dos encabeçamentos em Trás-os-Montes e em Portugal Continental desde 1870 a 2019. Com base nestes dados e perante os baixos efetivos pecuários e encabeçamentos atuais, similares aos ocorridos no final do seculo XIX, apontam-se linhas estratégicas e ações a implementar, com base num modelo de ordenamento cultural para Trás-os-Montes, já que a superfície exterior as explorações agrícolas, ocupada por matos e pastagens em 20 15/!9, representa 33 % da superfície territorial da região. São preconizados sistemas agro-pastoris ou agro-silvo-pastoris que integrem a utilização de superfícies exteriores e próprias das explorações agrícolas, destacando-se as principais vantagens destes sistemas. Apresenta-se por último um sistema agro-pastoril como um caso de estudo na Serra do Alvão, atualmente objeto de um projeto "Life".
- A Pastorícia em MontesinhoPublication . Frazão-Moreira, Amélia; Castro, José; Amieira, João; Aleixo-Pais, Isa G.; Castro, João Paulo; Castro, MarinaEste livro apresenta a atividade da pastorícia na sua relação com o ambiente e a paisagem no Parque Natural de Montesinho, através das experiências dos pastores e pastoras que aí habitam e percorrem diariamente o território para pastorear os seus gados. Disseminando ao grande público parte dos resultados do projeto interdisciplinar PASTOpraxis - Adaptação local da pastorícia às alterações climáticas (FCT-MTS/CAC/0028/2020), neste livro de pendor etnográfico descrevem-se aspetos da vida dos pastores, não só os referentes às dimensões económicas e técnicas das unidades de produção, como os concernentes às relações com os elementos não humanos - animais (cabras e ovelhas de raças autóctones, cães e animais selvagens), plantas e elementos abióticos -, e as mudanças decorrentes dos processos de transformação social e das incertezas climáticas. O livro cumpre, assim, um duplo objetivo: devolver a pesquisa aos colaboradores do projeto e divulgar a realidade da pastorícia rompendo com a visão estigmatizada e passadista que perpassa foros públicos e políticos.
- A review of the use of oleogels to improve the quality of sheep and goat meat productsPublication . Teixeira, Alfredo; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra S.Q.Global demand for healthy, sustainable meat is rising due to consumer preferences for nutritious options. Sheep and goat meat, valued for flavor and leanness, require innovative quality assurance, especially outside Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) labels. Oleogels, solid at room temperature but melting at body temperature, enhance meat quality by replacing saturated fats with healthier unsaturated fats, aligning with health-conscious consumer trends. They also reduce environmental impact and cardiovascular risks. Oleogels maintain meat’s mouthfeel and texture, aiding in the development of healthier, sustainable products. While gelled emulsions show promise as fat replacers, their use in sheep and goat meat is largely untapped. This review highlights oleogels’ potential in transforming these meats, focusing on formulation, functionality, and benefits, to meet consumer demands for healthier, sustainable options
- Soybean Flour Fortified with Gryllus assimilis Powder to Increase Iron Bioavailability Improves Gut Health and Oxidative Balance In VivoPublication . Barnabé, Michele Lílian da Fonseca; Vicente, Laura Célia de Oliveira Souza; Martins, Karina Vitoria Cipriana; Lacerda, Gabrieli Fernandes; Rodrigues, Elias; Oliveira, Lívya Alves; Dias, Kelly Aparecida; Pereira, Stephanie Michelin Santana; São José, Vinicius Parzanini Brilhante de; Dias, Manoela Maciel dos Santos; Calhelha, Ricardo C.; Leite, Luciano Bernardes; Ribeiro, Lúcia; Carvalho, Izabela Maria Montezano de; Silva, Bárbara Pereira da; Martino, Hércia Stampini Duarte; Gonçalves, Reggiani Vilela; Della Lucia, Ceres MattosInsects like Gryllus assimilis have an excellent nutritional profile, including iron. However, the bioavailability of this iron and its effects on intestinal health and oxidative balance remain unclear. To enhance acceptance, insects can be used in powder form and combined with common flours. Objective: This study evaluates the effects of Gryllus assimilis powder, alone or with soy flour, on iron bioavailability, intestinal health, and oxidative balance in rodents. Methods: Using the hemoglobin depletion/repletion method, 32 male Wistar rats were divided into four groups: A (standard diet + ferrous sulfate), B (diet + Gryllus assimilis + soy flour), C (diet + Gryllus assimilis), and D (diet + soy flour). Hemoglobin levels, regeneration efficiency, biological value, serum markers, intestinal health, and oxidative balance were assessed. Results: Food intake, weight gain, and bioavailability measures showed no differences. However, the Gryllus + soy group showed higher weekly and final hemoglobin levels than Gryllus alone. This combination also improved acetic acid levels, fecal moisture, and oxidative balance, increasing superoxide dismutase activity while reducing peroxidation products compared to Gryllus alone. Conclusion: These findings highlight the potential benefits of combining Gryllus assimilis with soy flour for iron bioavailability and overall health.
- Standard methods and good practices in Apis honey bee omics researchPublication . Techer, Maeva A.; Chakrabarti, Priyadarshini; Caesar, Lílian; Eynard, Sonia E.; Farrell, M. Catherine; Foster, Leonard J.; Gorrochategui-Ortega, June; Henriques, Dora; Li-Byarlay, Hongmei; Morré, Jeffrey T.; Newton, Irene L. G.; Parejo, Melanie; Pinto, M. Alice; Vignal, Alain; Zarraonaindia, Iratxe; McAfee, AlisonIn the past decades, COLOSS members have joined forces multiple times to develop and condense standard methods related to research on honey bees, their pests, pathogens, and colony products. This led to the publication of four open-access BEEBOOK volumes that have been utilized by researchers worldwide. Among the chapters, “Standard methods for molecular research in Apis mellifera,” written by Evans and collaborators in 2013, has been a cornerstone for the standardization of honey bee molecular studies. However, since sequencing technologies and analyzing algorithms have made tremendous progress, many described methods require updating. In parallel, other Apis species’ genomes have now been sequenced, thus opening new research avenues in a comparative framework. In this chapter, we add to the methods previously covered by Evans et al. in 2013 and provide updated methodology where necessary, including worked examples and bioinformatic analysis pipe-lines. We also cover topics which were not previously covered in depth, such as sequencing ancient samples, population genomics, proteomics, and sampling honey bee colony products for microbiome studies, among others. Our hope is for this to become a lasting resource for honey bee scientists as the field continues to advance.