CATTLE

Author: CASTILLEJOS VELÁZQUEZ LORENA.
Year: 2004.
University: AUTÓNOMA DE BARCELONA [www.uab.es].
Place of defense: FACULTAT DE VETERINÀRIA.
Place of preparation: ESCUELA DE POSTGRADO.

Summary: This dissertation was raised because of the need to assess the ability of essential oils and their compounds as additives rumen. In the first study were used 8 fermenters (1320 ml) of continuous flow into two double periods (8d) to study the effect of a mixture of compounds of essential oils (BEO, CRINAÂ ® RUMINANTS) on microbial fermentation and the flow of nutrients . The treatments were distributed in a factorial design 2x2, where the type of ration (high in concentrated: 90% and 10% concentrate straw; vs. high forage: 60% alfalfa hay and 40% concentrate) and the addition of BEO (0 mg / liter vs. 1.5 mg / l) were the main effects. Adding BEO did not affect the digestibility of MS, MO, NDF, FAD and PB, but increased the concentration of VFA total (122.8 vs. 116.2 mM) without significantly changing the proportions of individual VFA or nitrogen metabolism. The second study involved a number of experimental tests designed to study the effect of the dose and the period of adaptation to the addition of BEO on nitrogen metabolism of microorgansimos rumen. In the first, they were used again 8 fermenters double continuous flow (1320 ml) in two periods (6d adaptation and 3 sampling) to study the effect of the dose of BEO on rumen microbial fermentation. L The treatments were: CTR (without added BEO), D5 (5 mg / l of BEO), D50 (50 mg / l BEO), and D500 (500 mg / l BEO). The second pilot test were used 8 sheep (average weight of 57 kilograms) to study the effect of a long adaptation of rumen fluid with the addition of BEO on rumen fermentation. Treatment CTR (without addiction BEO) were randomized to 4 sheep, were adapted to BEO (110 mg / d of BEO) during 4 weeks (ADBEO). The addition of 5 mg BEO / l of liquid ruminial in continuous cultivation increased the concentration of total VFA and the relationship acetate: propionate after 6 d of fermentation, but the changes on the N metabolism only appeared in the sheep rumen fluid fed BEO for 28 d. In the third study evaluated the effects of five compounds essential oils on the fermentation microbina rumen. In the first test pilot, the effects of 4 escalating doses (5.50500 and 5000 mg / l) for 5 compounds essential oils were evaluated in incubaciones in vitro rumen fluid for 24 hours with two different diets: a diet 60:40 fodder: concentrated (18% CP, 30% NDF) and Works 10:90 forage: concentrate (16% CP, 25% NDF). The treatments were: control (CTR), eugenol (EUG), guaiacol, limonene, thymol (TIM) and vanillin. The second pilot test were used 8 fermenters double continuous flow (1320 ml) in 3 periods (6d adaptive sampling and 3 d) to study the effect of TIM and EUG on rumen microbial fermentation and the flow of nutrients. The treatments were: CTR (negative control), MON (positive control, 10 mg / l of monensin), T5 (5mg / l TIM), T50 (50 mg / kl of TIM) T500 (500 mg / l TIM) , E5, E50 and E5000, and were randomly assigned to the fermenters within each period. Most of these compounds essential oils at high doses showed possess antimicrobial activity by decreasing the total concentration of VFA. However, EUG in incubaciones 24 h, T5 in continuous cultivation changed the profile of VFA without inhibiting the total concentration of VFA, and EUG decreased the concentration of N ammonia. A careful selection of these compounds would allow the manipulation of rumen microbial fermentation.

Author: INDURAIN BÁÑEZ GREGORIO.
Year: 2004.
University: NAVARRA [www.unav.es].
Place of defense: ESCUELA TÉCNICO SUPERIOR DE INGENIEROS AGRÓNOMOS.
Place of preparation: UNIVERSIDAD PÚBLICA DE NAVARRA.

Summary: We have studied various parameters of quality of the carcass and meat lands of race Pyrenees and several quick action and objective, to contribute to the improvement of the classification system of canals vaccines parameters related cone l butcher performance and the quality of carne.Se have employed 282 animal type añojo.En the caden slaughter took notes conformation and FAT according to the law, weight and measures zoometric of canal.Del group of 282 were taken at random 60 channels in the which was studied and determined the thickness of backfat, chemical composition, degree of veining and area longissimus dorsi muscle, the fatty acid composition of deposits subcutaneous and intramuscular, and the volatile compounds in cooked meat. Through a panel of trained prospectors assessed profile smells and flavores of beef matured 1.7 and 14 días.Los cuts obtained from the cutting of marketing channels were grouped according to their value comercial.De these canles also obruvieron a series deecografías ultrasonic. A majority of canles were classified with the note U conformation and engrasamiento.El carcass weight and backfat depth would be the best parameters that could complement the current classification system for the estimation of the chemical composition of meat. The longissimus dorsi muscle, introduced a low content of intramuscular fat, which determines the high level of poliinsaturación profile of fatty acids (15%). channels with higher notes FAT showed a greater percentage of intramuscular fat (p = higher 0005 ), which was more monounsaturated and less poiinsarurada (p = higher 0001). relationship polyunsaturated fatty acids. Saturated was acceptable (0.32). However, it was not the relationship fatty acids w6: w3 (59). We have identified 30 compuesots volatile in the flesh cocinada.Entre compounds identified there is a clear preponderance of those from lipid oxidation, probably because of the type of employee cooked (baked until it reaches an internal temperature of 70C). The 2-propanona (43%) and hexanal (17%), highlighted by their importance within the profile of compounds volátiles.Las channels classified as U2 is characterize by their high content in 2-propanona and tioetanol.La ripening meant an increase the intensity of flavor and characteristic of flavores to liver and residual (p greater 0.05). An increase in the amount of intramuscular fat mean an improvement in the flavor of beef matured for up to seven days (p greater 0.05) . measures obtained from scanning the channels with ultrasounds were related to the degree of veining in the meat (p greater 0001), and sensory profile of fatty acids in beef, and the performance of the channel butcher (p higher 0.05). however, it would be necessary to adapt the application of this technology in the production systems of beef in Spain.

Author: FERNANDEZ GUSTAVO DANIEL.
Year: 2004.
University: CÓRDOBA [www.uco.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The research took place in the semi-arid region pampeana (Argentina) and has been structured and composed as follows. First, it was a review of the properties of agroecosisitema as bases to assess their condition and emphasized agroecosystems low inputs that are present in the region. Secondly, described the study area and livestock production systems more common or representative of the zone. It defineron rates utilizddos and listed factors affect livestock production area. It also descrivieron prices, costs and gross margin livestock and management analysis system used in this study. Once described the environment was developed paragraph of material used, methods and statistical tools used. It included an analysis of 49 variables physical and economic material 442 management analysis. The physical variables included structural data and productivity performance, and economic variables included data on costs, prices of goods, income and economic performance. The analysis estdístico the information was based on the characterization of variable sampling criterion for stratification and comparison using analysis of variance. Methodologically sustainability was analyzed based on the theory of agrosistmas and their properties. These included and analyzed technical indicators of sustainability: physical productivity, stability and sustainability productive productive. Once analyzed the system produrctivo proposed was compared favorably their competitiveness in areas where tradiconalmente is breeding vaccine as a single activity, and in areas where there is wintering cattle in traditional form. The ultimate objective of this thesis was submitted to the Argentine production a production system for breeding and fattening itself applies to production areas fattening cattle in the traditional form Argentine.

Author: MORENO LÓPEZ TERESA.
Year: 2004.
University: SANTIAGO DE COMPOSTELA [www.usc.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: UNIVERSIDAD DE SANTIAGO DE COMPOSTELA.

Summary: At present, new trends are evident in the consumption of meat from the growing concern for the problems of overweight and obesity, as well as the processes and carcinogens that cause heart disease. The sensory aspects (color, tenderness, juiciness, etc.) and nutritious (protein, fat, etc.) remain fundamental in the quality of meat demanded by consumers, but increasingly gain prominence aspects dietary and food security . The dietary quality of the meat is evaluated mainly by the content and composition of its fat. The objective of this work is to study the variables that affect the organoleptic characteristics and nutritional quality of meat and fat of young cattle produced in Galicia, and acogibles to PGI "Calf Galician" being kind "Calf" If sacrifices with younger age of ten months, may be "Class Normal" if the animal has been weaned or "Supreme lesson" if it has not been, and " Añojo "if it exceeds ten months old. It employed 150 animals breed Rubia Galician, from experimental flock of CIAM, in a variety of tests in which they analyzed the effects of the management system (extended semiextensivo vs. vs. intensive), the kind of weaning (Supreme vs. Normal), type of animal (Calf vs. Añojo), gender (male vs. female) and the year (first vs. second) on the quality of meat and fat, in addition to discriminate meat by the nutritional composition of the fat depending on the system management, weaning and type of animal. In all trials and muscle L.thoracis was determined pH, coordinates trichromatic (L "," b "), the chromaticity, and the tone pigments heminicos, water holding capacity (losses pressure drip and cooking), the hardness, chemical composition of meat (moisture, ash, fat and protein) and the profile of fatty acids of the intramuscular fat. meat of animals handled in extending a higher quality diet because of their high content PUFA, PUFAlSFA and n-3 PUFAs, and a lower quality because of its low organoleptic L "fat, and greater hardness than those of semiextensivo and intensive, which reached hardness values L * And much fat Similar. The meat of calves Class "Supreme" presents nutritional characteristics different from the "Normal", as it is more fat and is composed of smaller percentages of PUFAs and SFA, and older than MUFA, and the differentiation of meat through discriminant analysis between classes seem possible for fatty acid composition, sorting correctly 100% of the samples of beef. Meat from young bulls are differentiated by their organoleptic characteristics and nutritional calves, as presented higher fat content, moisture well. Red, yellow, and lower saturation in p, PIS And n-6/n-3 P. And discriminate% hit with a higher than 96%, knowing only eight variables of the nutritional composition of its intramuscular fat.

Author: BIANCHI OLASCOAGA GIANNI.
Year: 2004.
University: ZARAGOZA [www.unizar.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The sheep meat production in the world market for meat represents only 3%, and its importance has been declining over the past 20 years because of the low growth rates regard to the production of other meats, especially poultry and swine. However, the demands of consumers of red meat is growing, including product quality in its broadest sense. In the context of this reality, a high competitiveness among the major exporting countries sheepmeat globally and historically sheep have constituted one of the most important economic activities in Uruguay, comes the present study, which was raised with the aim of characterizing the product of lamb produced in heavy grazing systems of Uruguay in terms of quality channel and meat. To that end, we studied the effect of genetic type on the production characteristics and quality of the channel and meat, and evaluated the effect of maturation on the instrumental texture and sensory quality (panel of tasters and test consumers) of meat. The work was conducted at the Experimental Station âDr. Mario A. Cassinoniâ of Agronomy, in the department of Paysandú, Uruguay (32.5 Â ° latitude south and 58Â º west longitude), and sensory analysis in the Laboratory Quality Meat, School of Veterinary Medicine at the University of Zaragoza, Spain. We used 50 heavy lambs: 25 Corriedale cigars (C) and 25 Hampshire Down x Corriedale (HD xC). The animals were sacrificed with a live weight and age of 34.1. 2.4 Kg and 153. 7.2 days and 37.8. 4.1 Kg and 126. 10.1 days (HD xC lambs C, respectively). The genetic type affected most of the characteristics of growth and channel analyzed by logging in the largest cross lambs weights pre-slaughter (37.8 vs. 34.1 kg, HD xCyC, respectively) and Channel (19.1 vs. 16.3 kg, HD xCyC respectively) the better performance (49.3 vs. 47.0%, HD xCyC, respectively) and higher rate of compactness channel (0,267 vs. 0,224 kg / cm, HD xCyC, respectively). However, these results were not reflected in significant differences in the nutritional value or trading of carcasses from either genotype, nor in the quality of their meat, either instrumental or sensually. By contrast, the maturation time it was important. Meat from all lambs presented a texture (Method Warner-Braztler) base 4.79. 1.92 kg and softening on its rate was: 9.5, 7.2, 22.9 and 8.2% between 1 and 2, 2 and 4, 4 and 8, 8 and 16 days respectively maturation. This trend became independent (p> 0.05) of the genotype assessed. Sensorialmente the tasters also valued meat more matured, señalándola more tender and juicy progressed according maturation until the day 8, but there are no significant improvements prolonging this stage (4.5 and 4.3, 5.4 and 4.7, 5.9 and 5.1 and 6.5 and 5.1 vs 6.9 and 5.0, trials of tenderness and juiciness to 1, 2, 4, 8 and 16 days of ripening, respectively). However, from that moment began to detect odors and flavores strangers in the meat matured 16 days, which impacted on its global acceptance. Consumers detected differences in tenderness attributable to genetic type, resulting Corriedale sheep meat more tender than that of his contemporaries Crusaders, not only when it was left to mature (5.90 vs. 5.38, respectively) and the muscle was assessed the Gluteo biceps (7.22 vs. 6.73, respectively). In turn, beef muscle Semitendinosus proved to be more tender, better flavor and ultimately more acceptable than the meat from muscle Semimembranosus, introducing meat muscle Gluteo biceps intermediate values. However, the type of interaction muscle x ripening time was highly significant (p.0.0001) for all attributes evaluated by consumers. Differences in all attributes of the meat evaluated by the consumer between different muscles tended to decrease (te 8 rneza) or 5bc either disappeared (quality of taste and acceptability), according progressed maturation, suggesting that its effect on the sensory quality for beef and lamb - is less important as differences between different muscles and can overcome them and mix products that initially are different. As a summary, we can say that the results support the premise that holds that in order to get a quality product we need to worry and work every link in the chain meat. For this particular study, the producer and technical defining the type genetic breeding, and the slaughterhouse providing information to consumers through the indication in trays with the date of slaughter and the margin of days to get optimum sensory evaluation.

Author: MONSÓN FRANCO DAMIÁN.
Year: 2004.
University: ZARAGOZA [www.unizar.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: In order to study and compare the quality of the meat into four breeds of cattle along the maturation has been carried out this experimental work. SE used 40 males integers, representing different biotypes (milk 10 Holstein; dual purpose: 10 Brown Alpine; meat type: 10 Limousin, high muscularidad: 10 Blonde d'Aquitaine). The animals were weaned to 7 months on average (except Holstein, who were weaned earlier) and raised in intensive system. The animals were sacrificed to commercial weights considered optimal for the Spanish market, depending on the growth and the earliness of each race (500 kilograms live weight for slaughter Holstein, 550 kilograms Brown Alpine, 560 kilograms and 620 kilograms Limousin for the Blonde d'Alquitaine, with an age between 13 and 15 months). The muscles Lingissimus thoracies and lumburum (T6 and L6) were fileteados, packed in vacuum and properly ripened by 1,3,7,14,21 and 35 days. There were significant differences (P less 0,001) between races in the total amount of collagen and insoluble, but the solubility of collagen was similar (41-44%), with the exception of Brown Alpina (33% Q lower 0001). The races specializing in the production of meat (Blonde d'Aquitaine and Lomousin) had the lowest values in the testing of instrumental texture (understanding and Warner-Bratzler in raw meat and heated respectively), for periods ranging from one week maturation minors . The maturation had a larger effect on the hardness miofibrilar that race; further time to maturity tends to eliminate differences between races on the variables of texture, as well as differences between races on the variables of texture, as well as individual differences within each race. The cooked samples were evaluated by 8 members of the panel sensory and 200 consumers. The race had a significant effect on tenderness (P less 0,001), there was a significant interaction in the tenderness over the time to maturity. Moreover, long maturation times (more than 7 days) tended to minimize the differences between races in sensory characteristics of texture. The maturation had a very important effect on tenderness (P less 0.01) and also on certain characteristics of the odor, flavor and overall acceptability. Considering the results, we can recommend that the consumption of beef and Limousin takes place in times of short maturity, while beef and Blonde d'Aquitaine, Holstein and Aprda Alpine require a maturation period longer to get an optimum acceptance by consumers.

Author: MEDEIROS HEITOR DAVID.
Year: 2005.
University: LEÓN [www.unileon.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: CENTRO DE CIENCIAS AGROVETERINARIAS- CAV LAGES SC. BRASIL.

Summary: The world market for beef is demanding products that offer quality assurance especially in relation to food safety. The certified organic products are increasingly conquering of the consumer preference for mean for the confidence that they are natural products, healthy and of good quality. Organic production of beef cattle is being launched in Brazil and lso states of Mato Grosso and Mato Grosso do Sul are pioneers in this activity, what has been believed to explore interesting aspects of the new form of production, valued from the treasury to the slaughterhouse. The goals that have been raised are used to assess the overall management of the herd, the procedures for transport, slaughter and obtaining carcasses; characterization and classification, performance, in the framework Cota Hilton, pH levels and comparison between channels cattle organic Nelores and Crusaders. For this rabajo were evaluated 137 cattle, and 51 cattle of the Nelore breed and 86 cross-breed with European Nelore and together with two permanent teeth. The animals come from the farm "Sao Marcelo," Municipality of Tangará de la Sierra. The characterization was carried out on the system BRAZIL up by the Portaría 602 of MAP, assessing the characteristics of carcass weight, shape and state of FAT. The system of organic production of beef cattle developed in this study demonstrates the possibility of performing the bovinocultura certified in closed areas and forests, and that this activity is compatible with a sustainable livestock production. Factors antemortem / postmortem and restreabilidad the entire process and Quality Control of Industry (HACCP) are compatible with the more demanding requirements of global quality procedures for handling beef. The carcass quality of cattle organic Nelores fall in the Quality Program "Nelore Natural" and its outcome means cater to the requirements of clasificaicón type B, as required by Portaría n fourth 612 of the Ministry of Agriculture of Brazil, ruled in the Cota Hilton. The carcasses of cattle organic Crusaders had a lower yield (-2.26%), lower coverage fat (-2.23%) and higher pH. The evaluation of the parameters of quality of the channels shown in the analysis multivariente significant differences, explaining the first and second principal components for 45% and 55% of the total variation in Nelore and Crusaders. The first component was predominant among variables state FAT.

Author: HIDALGO ORDÓÑEZ CARLOS OLEGARIO.
Year: 2005.
University: LEÓN [www.unileon.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: This study aimed to improve efficiency reproductuva in cattle embryo transfer, acting on heifers receiving embryos in vivo, and trying to improve the production and development of oocytes in vitro by the administration of retinoids. To achieve the latter goal, it was perfected a technique for Ovum Pick-Up that, combined with an efficient system of production of embryos resulted in pregnancies after the transfer to female recipients. It also tested a method for the cryopreservation of embryos. Oral administration of propylene to heifers receiving embryos increased the quality of corpora lutea and serum progesterone, and allowed more select recipients for the transfer of embryos; heifers had received propylene pregnancy and birth rates higher than the controls. The effects of propylene not due to the correction of nutritional deficiencies, although there were associated with changes in the concentrations of progesterone, insulin and growth factor similar to insulin. The in vitro culture of zigotos obtained after Ovum Pick-Up and in vitro fertilization in B2 and Vero cells made available blastocyst, transferred to recipient females resulted in pregnancies to term. The vitrification embryos produced in vitro produced better survival that the freeze. The retinoic acid during in vitro maturation improved the development of oocytes and resulted in pregnancies after the transfer of blastocitos day 7. The blastocyst day 8 obtained from oocytes treated with retinoic acid had more cells in the cell mass i nterna. The ethanol stimulated embryonic development and increased the number of cells in the internal cell mass. The administration retinol to female donors of oocytes, raised his own blood concentration after 24 hours of their application. However, the 4 days of the injection the nivles retinol in the blood dropped, collected more oocytes, but of low quality. The total number of oocytes treated with retinol, but once transferred to the recipient, the blastocyst from oocytes from cows treated with Retinol produced no gestations. The present work shows that the propylene improving reproductive efficiency of heifers receiving embryos, and therefore the economic benefit in the field and industry of embryo transfer. On the other hand, changes in the metabolism of retinoids affect development and the quality of oocytes, as well as to the viability of embryos. Our studies confirm the existence effect intrafolicular retinol on the oocyte that, in excess, can be teratogenic.

Author: PINTO DE ARAÚJO JOSÉ PEDRO.
Year: 2005.
University: SANTIAGO DE COMPOSTELA [www.usc.es].
Place of defense: FACULTAD DE VETERINARIA DE LUGO.
Place of preparation: FACULTAD DE VETERINARIA DE LUGO.

Summary: This Doctoral Thesis has sought to contribute to the study and characterization of the Race Minhota from the point ethnological, reproductive, genetic and productive. This work has been produced with the genealogical information provided by the Associacao Portuguesa Breed of Cattle for Raça Minhota (APACRA) for the work on farms (heavy and measurements of animals), in abattoirs and butchers (channel measurements and collected samples of meat) and finally Laboratory (analysis of the quality of meat). The thesis is structured in four chapter. The first chapter STUDY BIOMETRICO OF COWS ON RACE MINHOTA, was the characterization of biometric breeding through analysis of the main measures zoometric, liveweight and ethnological and functional indices of 503 cows. Second our results, race Minhota has evolved in recent years into a morfotipo medium and balanced, with a slight increase of appeal and even greater depth and width of the chest, longitude escápulo-isquial and chest perimeter, which amounts to match in the direction of the kind of European cattle more specialized in the production of meat. The second chapter PARAMETERS PREPRODUCTIVOS DELA BREED MINHOTA, is the study of the principal parameters of reproductive cows race Minhota. The results suggest that age at first birth in the breeding is in the 26.3 months, the length of gestation of 289.9 days, the birth weight of 43.6 kg, the interval between births to 404.4 days , a high productive longevity, a lack of seasonality in deliveries, the frequency of twin births of 1.55%. The 97.8% of all births occurred without assistance, or a slight draft manual, presenting a dependent relationship between the degree of difficulty of childbirth with the bull used and the number of delivery. In the third chapter GROWTH AND GENETIC PARAMETERS OF CATTLE OF BREED MINHOTA, deals with the study on the growth of animals of both sexes, until weaning calves or until adulthood. Based on our results calves race Minhota produced in intensive traditional management systems have high growth from birth to 11 months of age. The weights obtained were better adjusted to a cubic equation, showing the 90, 180 and 270 days, estimated values of 131 kg, 247 kg and 364 kg in males, and 121 kg, 217 kg and 297 kg in females . 3. Models growths studied (Brody, and Gompertz Logístic), describes initial worst periods of growth that later. The Gompertz function, presented the best estimates of the parameter adult weight, and the values of 1,003 kg for males and 549 kg for females. The fourth chapter CHARACTERISTICS OF THE CHANNEL AND THE MEAT OF CALF MINHOTO was studied variables that affect the quality of carcasses and meat from calves race Minhota. 1. The beef production youngest race Minhota is confitura from calves slaughtered at a young age, between 5 and 7 months of age, with an average weight low of 158 kg / channel for males and 130 kg for females , and calves slaughtered between 8 and 10 months, with a carcass weight of 223 kg for males and 161 kg for females. Meat introduced a color with a high-brightness, shades of pink and pale yellow high, characteristic of the animals without weaning. The toughness of the meat has been reduced below the 5.5 Kg/cm2 not found differences between the two ages of sacrifice, because of a high intramuscular fat and low water retention capacity. Although the market demand very young calves, the few differences that have been obtained in the characteristic 8 sticas d 258 and the flesh between the different ages, it is advised that the slaughter of calves should be done on a later age at practiced at present, but his capacity to become eroded.

Author: MACIEL DE ARRUDA MAURO.
Year: 2005.
University: LEÓN [www.unileon.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE MEDICINA VETERINARIA DE LAGES . SANTA CATARINA - BRASIL.

Summary: THE CONCERN FOR THE CONSERVATION OF GENETIC RESOURCES TO REPRESENT THE RACES NATIVE OF PETS, HAS MOTIVADO THIS PROTOCOL FOR RESEARCH IN THE PARAMETERS ARE CONSIDERED DIFFERENT BLOOD, KNOWN TO THE NAME OR METABÓLICOS PROFILES OF CONSTANT BIOCHEMICAL. THE ESTABLISHMENT OF THE CONSTANT FISIOLÓGICAS, IN AGRUPAMIENTOS RACIAL SUM IS IMPORTANT TO THAT COULD COMPARE WITH THOSE ANIMALS NOT CORRESPOND TO NORMALCY, COLLECTION AND ESTABLISH THE SITUATIONS PATOLÓGICAS, POWER AND WELL DIAGNOSTICAR, CONTROL THE DISEASE PREVENTION AND TREATMENT. COMPARISON OF RESULTS OBTAINED WITH CONSTANT FISIOLÓGICAS OTHER RACES VACCINES WITH DIFFERENT MANEJOS (HEALTH, FOOD AND ENVIRONMENT), TO SUPPLY INFORMATION THAT MAY BE DRIVING TO DEVELOPMENT OF OTHER RESEARCH THAT RESCATEN CHARACTERISTICS GENÉTICAS INTRÍNSECAS OF BOVINE CRIOLLAS RACES THAT MAY CONTRIBUTE TO THE MEJORÍA OF REBAÑOS REGIONAL AND NATIONAL. WERE RECOLECTADAS SAMPLES SANGUÍNEAS OF VENA YUGULAR OF 144 ANIMALS "CRIOULOS LAGEANOS" THE HACIENDA IGREJINHA IN THE MUNICIPALITY OF LAGES IN SANTA CATARINA, BRAZIL, DIVIDIDOS IN AGE GROUPS: FROM 1 TO 5 MONTHS (10 ANIMALS, 5 MACHOS AND 5 HEMBRAS), OF 6 TO 11 MONTHS (13 ANIMALS, 6 MAHCOS And 7 HEMBRAS) OF 12 TO 24 MONTHS (33 ANIMALS, 19 MACHOS And 13 HEMBRAS) AND INCREASE OF 24 MONTHS (89 ANIMALS, 27 MACHOS And 62 HEMBRAS). ANIMALS ARE ESTUDIARON IN THESE VARIOUS PARAMETERS, BOTH BLOOD ERYTHROCYTE, HEMOGLOBINA, HEMATOCRITO, VCM, HCM, CHCM, RDW, RECOUNT TOTAL LEUCOCITOS AND DIFFERENTIAL RECOUNT, AS WELL AS PLATELETS) And BIOQUÍMICOS (CREATININA, UREA, GLUCOSE PROTEINS TOTALS, ALBÚMINA, AMYLASE, SGOT, SGPT, FOSFATASA ALKALINE, GGT, CALCIUM, PHOSPHORUS, MAGNESIUM, SODIUM AND POTASSIUM). THEREFORE THE FINAL GOAL OF THE INVESTIGATION CONSISTÍO IN THE CONFIRMATION OF THE PARAMETERS OF REFERENCE FOR BLOOD SECURITIES AND BIOQUÍMICOS OF CATTLE ON THE BREED CRIOLLA LAGEANA FOR POWER BEING USED AS RACIAL INDICATORS FOR OTORGAR MAYOR RACE TO THE FEASIBILITY AND ENCOURAGE CONSCIOUSNESS CONVSERVACIÓN OF THESE GENETIC RESOURCES AUTÓCTONOS.

Author: MATEOS SÁNCHEZ ESPERANZA.
Year: 2005.
University: PAÍS VASCO [www.ehu.es].
Place of defense: E.T.S. DE INGENIEROS DE BILBAO.
Place of preparation: E.T.S. DE INGENIERÍA DE BILBAO - UPV/EHU.

Summary: To improve the utilization of grain from the chaff as animal feed may be subjected to different treatments, the most effective chemical treatment with NaOH (c) treatment selected in the present study, using barley straw as stolen by their increased nutritional value. The optimization of alkaline treatment respect to the operation analyzed variables: temperature (Â ° C), treatment time (h), concentration of NaOH (N) and relationship g L-1 has been to get the maximum solubility fraction hemicelulósica (% E-hem) of the residue treaty. After conducting a series of tests using minirreactores of 100 mL and analyze results through analysis of variance were given optimum conditions for treatment on a small scale. In order to determine the influence of the volume of reaction apply optimal conditions obtained in reactors different capacities observed no significant differences in the performance of the process. All treatments performed in these early stages pilot has been made both in the wet and without washing back of the straw treated under the variable operation previously determined as the most influential in the process. The final phase of this work has been designing a jet pilot, economical, easy to operate, which works continuously for implantation farm. After testing in the pilot reactor has been completed which are more effective treatments made via dry (without washing back of the straw), operating conditions optimized previously, despite coming together of a large number of drawbacks in the operation.

Author: ALDAI ELKORO-IRIBE NOELIA.
Year: 2005.
University: PAÍS VASCO [www.ehu.es].
Place of defense: FACULTAD DE FARMACIA.
Place of preparation: FACULTAD DE FARMACIA.

Summary: The fat of the meat and its fatty acid profile AG. Plays an important role in the quality of meat. In cattle can differentiate 4 adipose tissues according to their location: the internal fat, subcutaneous fat SC, fat intermucular IT and intramuscular fat IM. But it is fat IM which plays an important role in the flavor of the meat. Among the factors influencing the composition of the fat we AG those related to the animal: race / genotype and sex, and related management system: castration, age / body weight, food and environment. This study focused solely on the effect of race / genotype which also examined the effect of the gene in beef muscle hypertrophy and its impact on the quality of meat. We studied the 2 local breeds Asturianas, Asturiana de los Valles AV and Asturiana de la Montagne AM. Within the race AV explored different genotypes according to the presence or absence of the gene for the muscle hypertrophy: AV explored different genotypes according to the presence or absence of the gene for the muscle hypertrophy: homozygous culones (mh / mh), heterozygote ( mh / +) and homozygous normal (+/+). So for the study of race / genotype were considered these 3 groups along with the animals of the breed AM (lacks the gene) and 4 types biological or genotypes independent, and conducted a caracterizaicón complete profile of each Ags one of them where they studied the AGS AG saturated, monounsaturated and polyunsaturated PGA AGM along with other minority as Tangled AGR and isomers of conjugated linoleic CLA. As for the results we can highlight the chromatographic method developed by saponification directly with KOH in methanol followed by esterification with trimetilsilil-diazometano which is a useful tool for analyzing complex mixtures Ags. This analysis led to the quantification of 38 AG AG including the most common (AGS, AGM, PGA), together with other minority like AGR, CLA and Ags long chain-type n-6 and n-3. As for the effect of a biological AM were being more rustic, which had lower conformation and more FAT while the mh / mh presented shaping highest and lowest FAT. The mh / + and + / + had intermediate values. In addition, the conformation of the channel was negatively correlated with fat content and as well the mh / mh * had the lowest fat content IM compared to other types of biological agents, which resulted in an increase of AGPs. By contrast, AM, the most acids, showed high percentages of AGS and AGM. The rate effect was more pronounced in biological fat IM and SC, while the IT fat was the most homogeneous. The fat was the most different IM while fat IT and SC received a similar profile AG. From a nutritional standpoint, it was the mh / mh who presented with fat IM profile AG most appropriate although it could happen that these animals did not have enough fat IM to ensure the acceptability of the consumer in terms of sensory attributes such as juiciness, positively Related fat and negatively related losses drip. Moreover, the predictive equations obtained from the measurements of the channel (conformation and FAT) are a useful tool, quickly and cheaply for predicting groups AG of fat from the meat (IM) at the slaughterhouse.

Author: PRIETO BENAVIDES NURIA.
Year: 2006.
University: LEÓN [www.unileon.es].
Place of defense: FACULTAD DE VETERINARIA.
Place of preparation: FACULTAD DE VETERINARIA.

Summary: The overall objective of this study was to evaluate the ability of the NIRS technology to predict the content of parameters indicative of the quality of beef and beef and veal and to classify these animals depending on the level of FAT of the canal, and the composition tissue from the chops at the 6Â sixth rib. To obtain spectra in the near infrared (1100-2500 nm), the samples were scanned, previously chopped, longissimus thoracis muscle of the chops at the 6Â th rib of 53 oxen and 67 calves with a spectrophotometer InfraAlyzer 500 (Bran + Luebbe). The first objective was to study the predictive power of the chemical composition of samples longissimus muscle thoracis oxen or calves from NIR spectrum of the muscle samples. The NIRS technology enabled estimate with a high degree of accuracy, some of the chemical parameters that are of great interest to the consumer for his involvement in the nutritional value of beef, such as fat content and gross energy optional beef. In addition, was estimated with an accuracy acceptable, the content of crude protein and dry matter but not the content of ash, and collagen mioglobina of the samples described. However, predicting the chemical composition of meat from the calf was not as accurate as that obtained for optional beef, probably because of the low variability of baseline data, in the first case. The second objective was to evaluate the ability of the NIRS technology to predict the fatty acid content of beef and beef and veal. The NIRS technology is not allowed to estimate an acceptable degree of accuracy the proportion of the total acids, fatty acids palmitic, oleic, stearic, and the total saturated and unsaturated fatty acids of the populations studied. The predictive equations improved considerably when the content of fatty acids was expressed in relation to the dry matter, using the crude fat content as a factor correction, although they did not reach the degree of accuracy accepted for use on a routine basis. To achieve the third objective was assessed the ability of the NIRS technology to predict the value of physical parameters of beef and beef and veal. With the NIRS technology was feasible to estimate with sufficient accuracy, the yellow index (b *) in beef and veal, with a relatively acceptable degree of accuracy, the rate of luminosity (L *). However, the pH value, index of red (*), water holding capacity and hardness of the samples of meat could not properly considered by NIRS technology either in the flesh or in ox calf due in partly to a narrow range of baseline data and low accuracy of the standard method. Finally, the fourth objective was raised to check whether, from absorbance spectrum in the near infrared samples longissimus muscle thoracis of steers and calves, it was possible to predict the extent of the FAT channel previously assigned by a classifier training and the type of meat, which was established according to the tissue composition of the chops at the 6Â th rib (subcutaneous fat, intermuscular and total). The NIR spectrum longissimus muscle thoracis not allowed correctly classifying animals or depending on the FAT of the channel or the tissue composition of the chops at the 6Â th rib, probably as a result of poor relationship between these parameters and the chemical composition of muscle scanning.