01.1 - Graduação (Sede)
URI permanente desta comunidadehttps://arandu.ufrpe.br/handle/123456789/2
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Item Relatório de Estágio Supervisionado Obrigatório (ESO), realizado no Laboratório de Patologia Clínica Veterinária da UFRPE, município de Recife e na Indústria de Laticínios Leta Ltda, município de Bom Conselho – PE, Brasil. Utilização de leites fermentados como coadjuvante ao tratamento de depressão: uma revisão(2025-02-26) Menezes, Letícia Silva Freire de; Rolim, Maria Betânia de Queiroz; http://lattes.cnpq.br/5676854885081836; http://lattes.cnpq.br/5089286783890416O Estágio Supervisionado Obrigatório (ESO) é a disciplina obrigatória do décimo primeiro período do curso de bacharelado em Medicina Veterinária da Universidade Federal Rural de Pernambuco (UFRPE). Tem por base a vivência prática de 420 horas, em determinada área da medicina veterinária, cujo enfoque é tornar o discente apto a exercer sua função, mediante aquisição do título de médico veterinário. Neste sentido, o presente relatório tem como objetivo principal demonstrar as principais atividades exercidas pela discente Letícia Silva Freire de Menezes, sob orientação e supervisão, respectivamente, da professora Drª Maria Betânia de Queiroz Rolim e das médicas veterinárias Janaina Azevedo Guimarães e Kallyane Lira de Araújo; e como objetivo secundário, de realizar uma revisão de literatura sobre a utilização de leites fermentados como coadjuvante ao tratamento da depressão. O ESO ocorreu no período de 1 de novembro a 20 de dezembro de 2024; e 20 de janeiro a 14 de fevereiro de 2025, no Laboratório de Patologia Clínica Veterinária – LPCV – no Hospital Veterinário da UFRPE, localizada no município de Recife/PE e no período de 2 de janeiro a 17 de janeiro de 2025 na Indústria de Laticínios LETA Ltda, localizada no município de Bom Conselho/PE.Item Conhecimento e percepção de estudantes da UFRPE sobre alimentos probióticos(2023-04-24) Santana, Nathália Cavalcanti Marques; Silva, Celiane Gomes Maia da; http://lattes.cnpq.br/3760947810306402; http://lattes.cnpq.br/0753808015727838Functional foods have become a global trend in the context of healthy eating and probiotics have proven to be important allies in this quest for better eating habits. With this growing market in mind, the research aimed to analyze the knowledge and perception of students at the Federal Rural University of Pernambuco (UFRPE) about probiotic foods. For this purpose, the study has a descriptive character, quantitative and qualitative approach and uses the Survey procedure. Data collection was carried out through the application of online forms prepared in Google Forms. The answers obtained showed that a significant number of students were able to correctly define probiotics, highlight the most important terms and correctly point out the benefits associated with these foods. However, they still do not consume it frequently enough to obtain the benefits offered by probiotics. The most mentioned motivations for consumption were related to the ease of finding products in supermarkets, academic readings, advertisements on social networks and medical or nutritional indication. Thus, it was found that students have a good level of knowledge and perception regarding probiotic foods, their benefits and terms related to the area, but still need to consume them in adequate amounts regularly.Item Estabilidade do suco misto acerola e ciriguela probiótico atomizado(2020-05-05) Santana, Anderson Andrade de; Maciel, Maria Inês Sucupira; http://lattes.cnpq.br/2091651168946523; http://lattes.cnpq.br/1676690271460197The mixed juice of acerola and ciriguela probiotic powder represents an interesting alternative in the sense of improving the conservation of the product, aiming to serve, the population that presents dietary restrictions such as vegetarians, in addition to those who are lactose intolerant and allergic to milk protein. Thus, there is great interest in the development of probiotic products using non-dairy sources. However, it is essential to evaluate the quality of the powdered product during the shelf life, the physical-chemical characteristics, the presence of bioactive constituents and their losses during storage.Thus, the aim of this study was evaluate the stability of probiotic juice powder under cold storage (5 °C) and environment temperature (25 °C) at the initial time and after 3, 10, 14, 20 and 45 days of storage. For this purpose, the probiotics Lactobacillus rhamnosus LPAA 01, Lactobacillus casei LPAA 02 and Lactobacillus plantarum LPAA 03 were inoculated at 10% (w/v) (10/10 CFU.g-1) in acerola and ciriguela (60/40% respectively) mixed juice which was microencapsulated using mini spray dryer operating with air inlet temperature 140 °C, feed flow rate 0.60 L/h and 10% maltodextrin DE 5. Samples of the probiotic powder product were placed in hermetically sealed glasses with saturated lithium chloride solution a 5 ºC and 25 ºC and characterized for the microbial viability count by pour plate technique, physicochemical properties and bioactive compounds. Results showed there was a significant difference (p <0.05) between the storage times and temperature of all evaluated parameters, however values of water activity, moisture, titratable acidity and pH did not exceed 0.25, 4.40%, 0.56 g acid citrus 100 g-1 and 3.63, respectively, considered stable and safe for dry foods. Soluble solids, color, ascorbic acid, carotenoids and total phenolics remained around 8.00 °Brix, L* 79.55, a* 11.39 and b* 25.61, 4043.52 mg AA/100 g dry mass, 15.89 μg β-carotene/g dry mass and 3095.77 mg EAG/100 g, respectively, presenting favorable characteristics for commercialization and high bioactive properties with potential use as an ingredient. The powders showed viable cell count above 6.0 log CFU.g-1 up to 20 days at 5 °C and 14 days at 25 °C. The results highlighted that fruit juices are indeed promising probiotic carriers for the food industry with various applications.Item Kombucha: uma revisão bibliográfica integrativa com enfoque em propriedades funcionais(2021-03-05) Dantas, Abner Lins; Azevedo, Emmanuela Prado de Paiva; http://lattes.cnpq.br/4257860689808014; http://lattes.cnpq.br/2189868624662611Kombucha, also known as fungus tea, is a probiotic drink and can be produced in a homemade way, with several health benefits for those who ingest it. Its base is made from tea plus a consortium of bacteria and fungi called SCOBY. The present work aimed to carry out an integrative literature review, with the purpose of creating a current panorama about several aspects linked to drinkings, such as history, compounds with therapeutic activity, metabolic processes, and microorganisms involved. Researches were carried out in online databases using the descriptors and their accompaniment “Kombucha” and “Chá”, of works in Portuguese and English, in article, dissertation, thesis and book formats, in order to build a database where it was possible to focus on the theme and carry out the argumentative writing of this review. It was observed that there is a wide range of health benefits, promoted by kombucha, which are associated with the initial substrate (tea), the microorganisms present and the fermentation process. Just as it was possible to raise a question about the motivation for the production of liquid oils in the drink.Item Digestibilidade de nutrientes de dietas de aves poedeiras na fase de cria alimentadas com aditivo simbiótico(2021-07-06) Andrade, Mariane Farias de; Rabello, Carlos Bôa Viagem; http://lattes.cnpq.br/4760288746238700; http://lattes.cnpq.br/4027425613630492The objective was to determine the effect of the use of symbiotic additive on the energy and nutrient utilization of layer feed in the rearing phase. The study was conducted in the laboratory of poultry research (LAPAVE) of the Department of Animal Science of the Federal Rural University of Pernambuco, with a duration of 35 days. A total of 1040 chicks of the Dekalb White strain from 1 to 5 weeks of age were used, distributed in an entirely randomized design with 4 treatments, 10 repetitions with 26 birds each. The treatments were composed of two base diets: the first composed of corn and soybean meal, with no feed additives - RR; the second control diet composed of corn, soybean meal and meat and bone meal, with no feed additives - FCO; to formulate the third diet, 0.05% of the additive Bacitracin Zinc - Bac Zn was added to the FCO diet, and 0.1% of the symbiotic additive - Simb-C was added to the FCO diet for the fourth diet. For nutrient digestibility evaluation, the collection of excreta was performed at the 3rd week of age of the birds, following the protocol of partial collection method, in which 1% of Celite® indicator was introduced in the diets, in order to measure nutrient digestibility. The collection of excreta occurred three consecutive days, preceded by three days of adaptation to the diet with the indicator. The collected excreta were packed in plastic bags and frozen in a freezer to perform the analyses and calculations for determining nutrient digestibility (dry matter and crude protein) and gross and metabolizable energy values of the diets. Thus, three contrasts were generated, consisting of: Contrast 1: RR vs FCO; Contrast 2: FCO vs Bac Zn; Contrast 3: Bac Zn vs Simb-C. The results obtained showed that there were no significant differences between the variables CMAMS, CMAPB, CMAEB, EMA and EMAn in the contrast of the RR vs FCO diets. However, when contrasting the FCO vs. Bac Zn diets, the MCPAB was better in the diet containing the zinc bacitracin additive, which had lower values than the other variables. However, the diet containing FCO showed a better use of CMAEB, EMA and EMAn. When evaluating Bac Zn vs Simb-C no significant differences were observed between MCAPB but for the other variables the symbiotic provided lower values. It can be concluded that the symbiotic additive proved to be a possible substitute for the antibiotic zinc bacitracin in layer feed during rearing.Item Efeito acumulativo de dietas com adição de simbiótico sobre a qualidade dos ovos em galinhas de postura até a fase final de produção(2021-12-03) Gomes, Evenn Katharynny Souza; Souza, Lilian Francisco Arantes de; http://lattes.cnpq.br/6015344715032401; http://lattes.cnpq.br/9947057920380953This study aimed to evaluate the effect of replacing zinc bacitracin with a symbiotic additive composed of a mixture of probiotics (Saccharomyces cerevisiae, Bifidobacterium bifidium, Bacillus subtilis, Entericococcus faecium and Lactobacillus acidophilus) and prebiotics (glucans, mannans) in the diet of laying hens at different rearing stages and egg quality at the end of the laying phase. A total of 198 layers aged 70 to 90 weeks were used, distributed in an entirely randomized design with 6 treatments and 6 repetitions, 3 pens with 6 birds and 3 pens with 5 birds. The treatments were composed of two base diets, the first composed of corn and soybean meal without additives (RMS), the second composed of corn, soybean meal and added meat and bone meal without additives (FCO) and other four test diets based on FCO with additives, one diet with the addition of 0.05% of the additive Zinc Bacitracin (BAC) and the others with the addition of 0.1% of the additive Symbiotic starting in the rearing (SIMBC), breeding (SIMBR) and production (SIMBP) phases. For quality evaluation, the eggs were collected on the last 3 days of the 74th and 90th week of life of the layers. Egg weight (g), yolk (PG), albumen (PA) and shell (PC), percentage (%) of yolk (PCG), albumen (PCA) and shell (PCC), yolk color (CG), shell thickness (EC, mm), albumen height (AB, mm) and Unit Haugh (UH) were evaluated. As the results obtained it was observed that the SIMBC diet results in higher PCA compared to BAC, in the different phases. The increase in PCA was observed when the symbiotic was used starting at rearing. In the 74th week of the birds, a higher PC was observed in the eggs of the BAC diet compared to the FCO and SIMBC diets; a higher PCC was also observed in the eggs of the birds on the BAC diet compared to SIMBC and SIMBR. The birds that received the RMS diet produced eggs with greater EC when compared to the FCO group at both ages evaluated. The SIMBC diet resulted in greater shell thickness compared to the BAC diet, while the SIMBR diet resulted in greater shell thickness at 74 weeks and less at 90 weeks. The CG at 74 weeks in birds fed the RMS or BAC diets produced eggs with better yolk color compared to the FCO diet, and this same effect only occurred in eggs from birds fed the symbiotic in the rearing, growing and production phases. AB and UH had a better maintenance effect on the SIMBR and SIMBP diets. It was found that these results occur due to the strong influence of the symbiotic on the metabolic activity of beneficial bacterial colonies and consequently the better absorption of nutrients by the gastrointestinal tract. Therefore, the use of the symbiotic additive in replacement of the antibiotic is indicated, by improving the quality of eggs from layers in the final phase without losses, especially in the rearing and rearing phases.Item Efeito da suplementação dietética com probiótico na taxa de sobrevivência e contagens total e diferencial de hemócitos de juvenis de Macrobrachium rosenbergii mantidos em sistemas de água clara e experimentalmente infectados com Vibrio parahaemolyticus(2019-12-04) Costa, Gisely Karla de Almeida; Silva, Suzianny Maria Bezerra Cabral da; http://lattes.cnpq.br/8569566022920336; http://lattes.cnpq.br/7944903151003071