O sucesso no estabelecimento e produção de pastagens depende de uma boa qualidade da semente, sendo que a semente representa apenas cerca de 10% do custo total de formação da pastagem. Diante deste fato o objetivo do presente trabalho foi comparar diferentes tempos (0; 4; 8 e 12 meses) de armazenamento em (B.O.D regulada a 10ºC); (Geladeira 00ºC ± 5°C) e Laboratório a 26ºC ± 3 ºC não há necessidade de parênteses para separar os tratamentos em sementes de Arachis pintoi cv. Amarillo. As sementes utilizadas foram tratadas com fungicida Vitavax-Thiram® [Ingrediente Ativo (carboxina + tiram): 200 + 200g/L], na dosagem de 300mL de fungicida diluídos em 500mL de água para 100kg de sementes. O delineamento experimental utilizado foi em blocos inteiramente casualizado (DBC), dispostos em um esquema fatorial 4x3 sendo quatro tempos de armazenamento (0, 4, 8 e 12 meses), três ambientes (Laboratório, Geladeira e incubadora B.O.D) com quatro repetições. Os resultados foram submetidos à análise de variância, regressão e as médias comparadas pelo teste de Tukey e F, a 5% de probabilidade. As sementes armazenadas em baixas temperaturas, mesmo no maior tempo de armazenamento estudado, mantêm sua qualidade fisiológica, indicando que baixas temperaturas exercem efeito positivo na conservação das sementes.

The aim of this study is to evaluate the effect of whey storage period (0, 24, 48 and 72 h) on the physicochemical parameters, color, texture and microstructure of fresh ricotta during storage. Sweet whey and acid whey were evaluated based on titratable acidity, pH, fat, cryoscopy, and density, while ricotta was based on yield, fat, protein, ash, acidity, pH, moisture, total solids, color, texture, and microstructure. This was done with analysis of variance in a completely randomized design using Tukey test at 5% probability. Whey pH values increased with storage time. Ricotta made with stored whey had average yield of 5.33%, with decreased fat content and pH, and increased acidity. There were subtle differences in color and texture of ricotta during storage; its hardness and gumminess decreased, resulting in microstructure compression. It is concluded that the production of ricotta with whey stored for up to 72 h makes the product appropriate for consumption.

SUMMARY This study aimed to evaluate the effects of bee pollen (BP) on the performance of laying Japanese quails and egg quality. A total of 60 quails were used in a completely randomized experimental design with four treatments (0%, 0.5%, 1%, and 1.5% BP inclusion in diets) and five replicates. At the end of the study, productive performance and egg quality were evaluated; 160 eggs were maintained at different temperatures based on a completely randomized design and factorial arrangement (4 × 2), with four BP levels (cited above) and two storage temperatures (room temperature and refrigeration) for 14 days, totaling eight treatments with four replicates. BP levels did not influence (P> 0.05) feed conversion; however, daily feed intake, laying rate, egg mass, and weight and percentage of albumen increased. Yolk percentage decreased due to the augmentation of BP in diets. There was no effect (P> 0.05) of interaction of storage temperature × BP levels on egg quality, except with regard to the Haugh unit. BP supplementation resulted in higher egg weight and index of yolk and albumen. Refrigerated eggs had better internal quality than normal eggs. BP inclusion in diets of Japanese quails improved bird performance and the quality of fresh and stored eggs.