No abstract

This study aimed to evaluate the supplementation of L-glutamine + glutamic acid and/or L-arginine on the productive performance, incidence of diarrhea, intestinal morphological of weaned piglets. Sixty-four 28-day-old weaned piglets were distributed in four treatments: DC -control diet; DG -glutamine diet (1% L-glutamine + glutamic acid); DA -arginine diet (1% L-arginine); and DGA -glutamine + arginine diet (0.5% L-glutamine + glutamic acid and 0.5% L-arginine) with eight replicates and two animals per experimental unit. The addition of 1% L-arginine to the piglet diet improved weight gain and feed conversion over 28 to 35 days of age. In the period of 28 to 49 days of age, supplementation with 1% L-glutamine + glutamic acid increased the animals' weight gain and reduced the incidence of diarrhea. Supplementation with amino acids in combination had a positive effect on the morphometric parameters of the intestinal mucosa compared to the control diet. Supplementation with 1% L-glutamine + glutamic acid increased the number of anti-PCNA + cells and goblet cells. Taken together, our fi ndings suggest that supplementation with L-glutamine + glutamic acid and L-arginine can improve the productive performance and enhance the integrity of the intestinal mucosa of weaned piglets.

The objective of this study was to develop active films containing oregano essential oil as a natural antifungal additive, aiming to increase hamburger buns' shelf life, safety and quality and improve their sensory characteristics. The films were produced with cellulose acetate using different concentrations of the natural additive (0.5%, 1.5%, 2.5% and 3.5%), and a control film without essential oil was also used for comparison. All analysed films showed an increase in tensile strength when compared to the control. The same behaviour was found for percentage of elongation. It also increased as the concentration of the natural additive increased, which may be considered a plasticizer. The active packaging containing the lowest concentration of the natural additive (0.5% oregano essential oil) increased the shelf life of hamburger buns from 12 to 27 days and contributed to the sensory quality of the buns, as justified with consumer's acceptability tests performed for flavour, aroma and overall impression. Consumers said they would probably buy the product if it was available on the market. Therefore, active antifungal packaging containing oregano essential oil as an active agent showed efficacy for application in hamburger bun preservation.

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Elaboration of restructured product with rabbit meat added fron rosemary (Rosmarinus officinalis) Elaboração de produto reestruturado com carne de coelho adicionado de alecrim (Rosmarinus officinalis