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RESUMO Baseado no conceito de que cavalos equilibrados possuem simetria entre suas regiões anatômicas, o objetivo deste trabalho foi introduzir um método de avaliação do equilíbrio de equinos atletas por meio de proporções corporais. Foram mensuradas doze medidas lineares, utilizando INTRODUÇÃOConsiderado o cavalo mais versátil do mundo, o Quarto de Milha tornou-se nos últimos anos uma das principais raças dentro do mercado brasileiro de equinos. Esses animais são adaptáveis as mais diversas modalidades esportivas, com merecido destaque às provas de velocidade, como a de três tambores.Assim como todos os bons atletas, o Quarto de Milha deve apresentar uma adequada conformação corporal, equilíbrio e simetria, independente da função a que se destina (HEDGE, 2004). A conformação é defi nida por THOMAS (2005) pela maneira em que as partes do corpo do animal são dispostas, se relacionam e funcionam. Segundo o mesmo autor, determina como um cavalo se move e quão bem ou mal seu corpo pode suportar os efeitos da movimentação.

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Many factors present in eggs' transportation from incubator to growing confinements can damage their integrity and, consequently, the results of the incubation. This study aimed to evaluate whether the intensity and duration of exposures of hatching eggs to mechanical vibrations were capable of affecting the hatch and the quality of broiler chicks. Four treatments, determined by two intensities of vibrations and two durations of exposures were evaluated and compared with a control group in a randomised design in blocks with four repetitions. The vibrations were applied by a mechanical shaker before incubation. Then the eggs were incubated and as the following responses were evaluated: hatchability, the type of embryonic mortality, the quality of the birds and the total of losses. The analyses were carried out by a binomial regression model, with application of the Wald test at 5% significance level. The results showed that the exposure of eggs to mechanical vibrations harmfully affects the hatchability and reduces the ratio (percentage) of high quality chicks. Highest vibration level together with longer duration of exposure resulted in worst hatchability and losses. It is argued that the mechanical vibrations are potentially damaging and should be regarded as an important factor in the management of hatching eggs.

The present study aims to describe colloidal and acid gelling properties of mixed suspensions of pea and milk proteins. Mixed protein suspensions were prepared by adding pea protein isolate to rehydrated skimmed milk (3% w/w protein) to generate four mixed samples at 5, 7, 9, and 11% w/w total protein. Skimmed milk powder was also used to prepare four pure milk samples at the same protein concentrations. The samples were analyzed in regard to their pH, viscosity, color, percentage of sedimentable material, heat and ethanol stabilities, and acid gelling properties. Mixed suspensions were darker and presented higher pH, viscosity, and percentage of sedimentable material than milk samples. Heat and ethanol stabilities were similar for both systems and were reduced as a function of total protein concentration. Small oscillation rheology and induced syneresis data showed that the presence of pea proteins accelerated acid gel formation but weakened the final structure of the gels. In this context, the results found in the present work contributed to a better understanding of mixed dairy/plant protein functionalities and the development of new food products.