The aim of this study was to evaluate the performance and sanitary status of broilers chickens raised in new and reused litters. For this purpose, 125 male broilers from the Ross 308 line were raised in a new and 125 in a litter that has been reused during 5 flocks. Growth data was weekly collected, as well as ammonia levels, oocysts count per gram of litter, and count of coliformis bacteria, fungi and mesofilic bacteria (CFU per gram of litter)in both groups. Level of antibodies against infectious bronchitis, Newcastle disease, infectious bursal disease, chicken anemia virus, and avian reoviruses were evaluated by ELISA test at the beginning and ending of the flock (day 49). No statistical difference was found between groups on growth rate, ammonia levels and oocysts count, however, the CFU count for mesofilic bacteria was higher in birds on new litter (p<0.05). The serology results ...

Se evaluó el rendimiento productivo y la calidad sanitaria de pollos de carne criados sobre cama nueva y cama reutilizada. Se crió 250 pollos machos de la línea Ross 308, 125 en cama nueva y 125 en cama reutilizada por cinco campañas. Semanalmente se obtuvo datos de parámetros productivos, nivel de amoniaco, recuento de ooquistes por gramo de cama y recuento de UFC/g de cama de coliformes, mesófilos y hongos en ambos grupos. Además, se evaluó el nivel de anticuerpos mediante ELISA para bronquitis infecciosa, Newcastle, Gumboro, anemia infecciosa y reovirus al inicio y al final de la crianza (día 49). No hubo diferencia estadística entre grupos con relación a los parámetros productivos. Tampoco se encontró diferencias estadísticas en los niveles de amoniaco y recuento de ooquistes, pero el recuento de UFC/g de mesófilos fue mayor en cama nueva (p<0.05). Los resultados de...

ABSTRACT Starch was isolated from three Andean-native crops — arracacha (Arracacia xanthorrhiza), oca (Oxalis tuberosa), and sweet potato (Ipomoea batatas) — for use as a raw material for the production of foam trays. The starches were characterized in their proximal composition, crystallinity, microstructure and thermal properties. The sweet potato starch showed the highest amylose content (42.65%) and the lowest protein content (0.30%). The oca starch granules were larger (10–30 μm) than sweet potato and arracacha starch. The highest crystallinity of sweet potato starch caused larger values of onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) (67.64 °C, 72.83 °C, and 81.20 °C, respectively) than arracacha and oca starch. The novel foam trays showed good appearance, adequate expansion, and low density; however, all foam trays showed a water abs...

ABSTRACT The agro-industrial wastes, sugarcane bagasse (SB) and asparagus peel (AP), were used to enhance the properties of biodegradable foam trays based on sweet potato starch-based foam trays (starch/SB and starch/AP trays, respectively). Starch/SB and starch/AP trays containing different concentrations of SB and AP (0%-40%, w/w) were prepared, and their microstructure and physical, thermal, and mechanical properties were characterized. The addition of fibers wastes allowed obtaining a yellowish foam tray with lower luminosity and higher porosity, mechanical resistance, deformability, and better ability to absorb water as compared with the sweet potato starch foam trays without fibers. The addition of SB yielded foam trays less porous, with lower water absorption capacity and greater tensile strength than the addition of AP. Higher concentrations of AP fibers (greater than 30%) genera...

ABSTRACT The aim of this work was evaluate the effect of the addition of sugarcane bagasse and asparagus peel fiber on the physical and mechanical properties of baked foams based on oca starch. Low concentrations of fiber reduce the density of the foams and the addition of fiber does not improve the flexural strength of the foams, but generates harder and deformable trays. High concentrations of sugarcane bagasse fiber generate more compact trays with a lower water absorption capacity than the control. Foams with asparagus peel fiber showed higher rates of thermal degradation than the control but not so extensive as to affect their applicability.

ABSTRACT One of the problems related to the increase in average temperatures in the wine-growing regions is the lower accumulation of organic acids in the berries. Wine freshness depends to a great extent on its acidity. Herein, the effectiveness of fumaric acid to inhibit malolactic fermentation or to stop it once initiated is evaluated in order to preserve the malic acid content. Different doses of fumaric acid and SO2 were tested. The ability of these compounds to inhibit bacterial development and stop the malic acid degradation was testedonaredwineofthevarietyVitisviniferaL.cv.Tempranillowhosemalicacidcontentwassetat1.5g/L. The control wine inoculated with 6 log CFU/mL of Oenococcus oeni finished the malolactic fermentation in 12 days. However, the use of doses equal to or greater than 300mg/L of fumaric acid delayed the onset of malolactic fermentation for more than 50 days with li...

ABSTRACT Fumaric acid is an additive allowed by the Codex Alimentarius and under evaluation by the International Organisation of Vine and Wine (OIV) that can be used for wine acidification but also to inhibit malolactic fermentation (MLF). The use of 300–900 mg/L of fumaric acid can inhibit MLF in red wines decreasing pH by 0.2 units or more depending on the buffer capacity. When MLF was running with populations of either 7 or 8 log CFU/mL strain alpha (Oenococcus oeni) the application of 600 mg/L of fumaric acid stopped the process for more than 50 days and cells were undetected in specific media. In triangular tastings, fumaric acid was not detected at 300–600 mg/L (p < .05). In subsequent preference tests, some tasters perceived more acidity and body. Fumaric acid is a useful technological additive to improve wine microbiological stability and freshness, also allowing reduction of...