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P. A. Prince - One of the best experts on this subject based on the ideXlab platform.
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the food and Feeding ecology of grey headed albatross diomedea chrysostoma and black browed albatross d melanophris
Ibis, 2008Co-Authors: P. A. PrinceAbstract:Summary The food and Feeding ecology of Black-browed Albatrosses and Grey-headed Albatrosses was studied from 1975 to 1978 at Bird Island, South Georgia. Two hundred and seventy food samples (averaging 75–85 % by weight of the mean chick Feed) were collected from adults of each species in February and March. Chicks of both species received Meals of the same size, of which half consisted of liquid. The three major components of the solid diet (krill, squid and fish) were similar for both albatrosses. By weight, fish represented about 35 % of the diet of both species; squid predominated (50 %) in the diet of Grey-headed Albatross, and krill (40 %) in the diet of Black-browed Albatross. Lampreys were confined to the Grey-headed Albatross and, although squid of similar sizes were taken by both species, Black-browed Albatrosses took a much greater diversity of squid. Each major prey type was associated with a characteristic amount of liquid in the complete samples and only in the case of krill and lamprey was this lipid-rich. As these two albatrosses are of similar size, breed over the same period and Feed Meals of equivalent weight to their chicks at similar intervals, the difference in the composition of the diet is possibly the most significant mechanism of ecological segregation (in the breeding season). Evidence of the effect of krill shortage in drastically reducing Black-browed Albatross breeding success is presented to support this. The two species have largely non-overlapping winter oceanic ranges which are probably also correlated with the distribution of preferred prey.
Bosquiroli, Silvana Lazaretti - One of the best experts on this subject based on the ideXlab platform.
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Estudo epidemiologico sobre a ocorrencia de salmonelas em uma empresa de integração de frangos de corte
[s.n.], 2018Co-Authors: Bosquiroli, Silvana LazarettiAbstract:Orientador: Edir Nepomuceno da SilvaDissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: Um estudo epidemiológico da ocorrência de Salmonella foi realizado em uma empresa de integração de frangos de corte, semanalmente, por um período de 10 semanas. 454 amostras foram analisadas dos seguintes materiais: cama dos galpões de matrizes e frangos de corte; saco da gema de embriões de ovos bicados; rações de matrizes e de frangos e farinhas de composição destas rações (carne, penas e vísceras); água do tanque de escaldagem e pré-resfriamento e carcaças após processamento no abatedouro. O caldo tetrationato (TT) foi usado como meio de enriquecimento, incubado a 43° C e plaqueado após 24h, 48h e 5 dias ( enriquecimento retardado). Sorotipos de Salmonella foram isolados em quase todos os segmentos pesquisados. Os sorotipos isolados nas carcaças foram também encontrados nas rações e/ou farinhas, embriões de ovos bicados e camas, porém nem todos os sorotipos isolados de outros materiais estavam presentes nas carcaças. As farinhas de carne foram as amostras mais contaminadas. Salmonella havana foi o sorotipo mais prevalente e somente Salmonella typhimurium foi isolada de embriões de ovos bicados. A técnica de enriquecimento retardado (TER) produziu melhores resultados que o plaqueamento do TT a 24h e 48h de incubação. O controle de uma empresa de integração de frangos de corte deve levar em conta as múltiplas fontes de contaminação. Pintos de um dia e rações contaminadas parecem ser as principais fontes de contaminação em carcaças de frangos de corte.Abstract: An epidemiological survey on the occurrence of Salmonella serotypes was conducted in a broiler integrated company in a weekly interval for 10 weeks. 454 samples were taken from the following material: Litter from broiler breeders and broiler houses by drag swab; yolk sac from pipped embryos of broiler; Feed from broiler breeder and broiler and, some of their ingredients as Feed meal (meat, feathers and viscera); water from scald tank, pre-chiller and broiler carcasses at the processing plant. Tetrathionate (TT) broth was used as enrichment media incubated at 43°C and plated after 24h, 48h of incubation and using the delayed procedure. Salmonella serotypes were isolated from almost all segments. Serotypes isolated from the carcasses were, also, found in the Feed and/or Feed Meals, pipped embryos and in the litter. Some serotypes isolated from the other material were not present in the carcasses. Feed Meals were the most contaminated material by Salmonella. S. havana was the most prevalent serotype. Only the S. typhimuirum serotype was isolated from pipped embryos. The delayed procedures gave better result for Salmonella isolation than plating TT at 24h and 48h of incubation. The Salmonella control in a broiler integrated company must take in count the multiple sources of contamination. Day-old chicks and Feed contamination seems to be the main important sources of Salmonella contamination for broiler carcasses.MestradoMestre em Tecnologia de Alimento
H M C C Willems - One of the best experts on this subject based on the ideXlab platform.
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experimental studies to determine the temperature and duration of heat treatment required for decontamination of Feed Meals
Journal of Veterinary Medicine Series B-infectious Diseases and Veterinary Public Health, 2010Co-Authors: E H Kampelmacher, P A M Guinee, M Van Schothorst, H M C C WillemsAbstract:Summary To determine the temperature and duration of heating necessary to decontaminate fish Meals contaminated with Salmonella organisms, studies were carried out both under laboratory and actual Feed factory conditions. The laboratory tests were performed using fish meal artificially contaminated with broth cultures, and a special test boiler. In the boiler tower of a Feed factory, Enterobacteriaceae concentration in commercial Feed Meals was determined before and after decontamination. The results obtained show that a product free of Enterobacteriaceae and therefore of Salmonella can be obtained by moist heating to 80–85° C. for 30 minutes. Further investigations are planned to show whether such a decontamination procedure adversely affects the nutritional value of meal. Zusammenfassung Zur Bestimmung der fur die Dekontamination von Futtermitteln erforderlichen Erhitzungstemperatur und -dauer Zur Bestimmung der fur die Dekontamination salmonelleninfizierten Fischmehls notwendigen Erhitzungstemperatur und -dauer wurden Untersuchungen im Laboratorium und unter Praxisbedingungen durchgefuhrt. Die Laboratoriumsversuche wurden mit Fischmehl, das unter Verwendung von Bouillonkulturen kunstlich infiziert worden war, in einer Versuchserhitzungsanlage angestellt. In einer Futtermehlfabrik wurde der Enterobakteriazeengehalt von handelsublichem Futtermehl vor und nach der Behandlung in einem Erhitzungsturm bestimmt. Durch feuchte Erhitzung auf 80–85° C wahrend 30 Min. kann das Produkt von Enterobakteriazeen und damit auch von Salmonellen befreit werden. Weitere Untersuchungen sollen zeigen, ob eine derartige Behandlung den ernahrungsphysiologischen Wert des Fischmehles beeinflust. Resume Essais concernant la duree et la temperature necessaires a la sterilisation des fourrages Pour determiner la temperature et le temps necessaires a la sterilisation de farine de poisson infectee par des Salmonella, on effectua des recherches en laboratoire et dans les conditions de la pratique. Les essais en laboratoire furent realises avec de la farine de poisson infectee artificiellement au moyen de bouillons de culture et traitee dans un autoclave experimental. Dans une fabrique de farine alimentaire la teneur en Entero- bacteriacees de la farine alimentaire commerciale fut determinee avant et apres le traitement dans un four special. Le chauffage humide a 80–85° C pendant 30 minutes permet de liberer le produit des Entero-bacteriacees, donc egalement des Salmonella. D'autres recherches devront encore montrer si un tel traitement a une influence sur la valeur physiologique de la farine de poisson. Resumen Determinacion de la temperatura y duracion de calefaccion precisas para esterilizar piensos Con el fin de determinar la temperatura y duacion de calefaccion precisas para la esterilizacion de harinas de pescado infectadas por salmonelas, se realizaron ensayos de laboratorio y pruebas bajo condiciones practicas. Los ensayos de laboratorio se efectuaron con harina de pescado infectada artificialmente utilizando cultivos en caldo, para lo cual se utilizo una bateria calefactora experimental. En una fabrica de harinas forrajeras se valoro el centenido en enterobacteriaceas de harinas forrajeras comerciales antes y despues de ser tratadas en una torre calefactora. Por medio de calefaccion humeda a 80–85° C durante 30 minutos se puede liberar el producto de enterobacteriaceas y con ello tambien de salmonelas. Nuevas experiencias han de demostrar si el tratamiento expuesto altera el valor nutritivo-fisiologico de la harina de pescado.
E H Kampelmacher - One of the best experts on this subject based on the ideXlab platform.
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experimental studies to determine the temperature and duration of heat treatment required for decontamination of Feed Meals
Journal of Veterinary Medicine Series B-infectious Diseases and Veterinary Public Health, 2010Co-Authors: E H Kampelmacher, P A M Guinee, M Van Schothorst, H M C C WillemsAbstract:Summary To determine the temperature and duration of heating necessary to decontaminate fish Meals contaminated with Salmonella organisms, studies were carried out both under laboratory and actual Feed factory conditions. The laboratory tests were performed using fish meal artificially contaminated with broth cultures, and a special test boiler. In the boiler tower of a Feed factory, Enterobacteriaceae concentration in commercial Feed Meals was determined before and after decontamination. The results obtained show that a product free of Enterobacteriaceae and therefore of Salmonella can be obtained by moist heating to 80–85° C. for 30 minutes. Further investigations are planned to show whether such a decontamination procedure adversely affects the nutritional value of meal. Zusammenfassung Zur Bestimmung der fur die Dekontamination von Futtermitteln erforderlichen Erhitzungstemperatur und -dauer Zur Bestimmung der fur die Dekontamination salmonelleninfizierten Fischmehls notwendigen Erhitzungstemperatur und -dauer wurden Untersuchungen im Laboratorium und unter Praxisbedingungen durchgefuhrt. Die Laboratoriumsversuche wurden mit Fischmehl, das unter Verwendung von Bouillonkulturen kunstlich infiziert worden war, in einer Versuchserhitzungsanlage angestellt. In einer Futtermehlfabrik wurde der Enterobakteriazeengehalt von handelsublichem Futtermehl vor und nach der Behandlung in einem Erhitzungsturm bestimmt. Durch feuchte Erhitzung auf 80–85° C wahrend 30 Min. kann das Produkt von Enterobakteriazeen und damit auch von Salmonellen befreit werden. Weitere Untersuchungen sollen zeigen, ob eine derartige Behandlung den ernahrungsphysiologischen Wert des Fischmehles beeinflust. Resume Essais concernant la duree et la temperature necessaires a la sterilisation des fourrages Pour determiner la temperature et le temps necessaires a la sterilisation de farine de poisson infectee par des Salmonella, on effectua des recherches en laboratoire et dans les conditions de la pratique. Les essais en laboratoire furent realises avec de la farine de poisson infectee artificiellement au moyen de bouillons de culture et traitee dans un autoclave experimental. Dans une fabrique de farine alimentaire la teneur en Entero- bacteriacees de la farine alimentaire commerciale fut determinee avant et apres le traitement dans un four special. Le chauffage humide a 80–85° C pendant 30 minutes permet de liberer le produit des Entero-bacteriacees, donc egalement des Salmonella. D'autres recherches devront encore montrer si un tel traitement a une influence sur la valeur physiologique de la farine de poisson. Resumen Determinacion de la temperatura y duracion de calefaccion precisas para esterilizar piensos Con el fin de determinar la temperatura y duacion de calefaccion precisas para la esterilizacion de harinas de pescado infectadas por salmonelas, se realizaron ensayos de laboratorio y pruebas bajo condiciones practicas. Los ensayos de laboratorio se efectuaron con harina de pescado infectada artificialmente utilizando cultivos en caldo, para lo cual se utilizo una bateria calefactora experimental. En una fabrica de harinas forrajeras se valoro el centenido en enterobacteriaceas de harinas forrajeras comerciales antes y despues de ser tratadas en una torre calefactora. Por medio de calefaccion humeda a 80–85° C durante 30 minutos se puede liberar el producto de enterobacteriaceas y con ello tambien de salmonelas. Nuevas experiencias han de demostrar si el tratamiento expuesto altera el valor nutritivo-fisiologico de la harina de pescado.
P A M Guinee - One of the best experts on this subject based on the ideXlab platform.
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experimental studies to determine the temperature and duration of heat treatment required for decontamination of Feed Meals
Journal of Veterinary Medicine Series B-infectious Diseases and Veterinary Public Health, 2010Co-Authors: E H Kampelmacher, P A M Guinee, M Van Schothorst, H M C C WillemsAbstract:Summary To determine the temperature and duration of heating necessary to decontaminate fish Meals contaminated with Salmonella organisms, studies were carried out both under laboratory and actual Feed factory conditions. The laboratory tests were performed using fish meal artificially contaminated with broth cultures, and a special test boiler. In the boiler tower of a Feed factory, Enterobacteriaceae concentration in commercial Feed Meals was determined before and after decontamination. The results obtained show that a product free of Enterobacteriaceae and therefore of Salmonella can be obtained by moist heating to 80–85° C. for 30 minutes. Further investigations are planned to show whether such a decontamination procedure adversely affects the nutritional value of meal. Zusammenfassung Zur Bestimmung der fur die Dekontamination von Futtermitteln erforderlichen Erhitzungstemperatur und -dauer Zur Bestimmung der fur die Dekontamination salmonelleninfizierten Fischmehls notwendigen Erhitzungstemperatur und -dauer wurden Untersuchungen im Laboratorium und unter Praxisbedingungen durchgefuhrt. Die Laboratoriumsversuche wurden mit Fischmehl, das unter Verwendung von Bouillonkulturen kunstlich infiziert worden war, in einer Versuchserhitzungsanlage angestellt. In einer Futtermehlfabrik wurde der Enterobakteriazeengehalt von handelsublichem Futtermehl vor und nach der Behandlung in einem Erhitzungsturm bestimmt. Durch feuchte Erhitzung auf 80–85° C wahrend 30 Min. kann das Produkt von Enterobakteriazeen und damit auch von Salmonellen befreit werden. Weitere Untersuchungen sollen zeigen, ob eine derartige Behandlung den ernahrungsphysiologischen Wert des Fischmehles beeinflust. Resume Essais concernant la duree et la temperature necessaires a la sterilisation des fourrages Pour determiner la temperature et le temps necessaires a la sterilisation de farine de poisson infectee par des Salmonella, on effectua des recherches en laboratoire et dans les conditions de la pratique. Les essais en laboratoire furent realises avec de la farine de poisson infectee artificiellement au moyen de bouillons de culture et traitee dans un autoclave experimental. Dans une fabrique de farine alimentaire la teneur en Entero- bacteriacees de la farine alimentaire commerciale fut determinee avant et apres le traitement dans un four special. Le chauffage humide a 80–85° C pendant 30 minutes permet de liberer le produit des Entero-bacteriacees, donc egalement des Salmonella. D'autres recherches devront encore montrer si un tel traitement a une influence sur la valeur physiologique de la farine de poisson. Resumen Determinacion de la temperatura y duracion de calefaccion precisas para esterilizar piensos Con el fin de determinar la temperatura y duacion de calefaccion precisas para la esterilizacion de harinas de pescado infectadas por salmonelas, se realizaron ensayos de laboratorio y pruebas bajo condiciones practicas. Los ensayos de laboratorio se efectuaron con harina de pescado infectada artificialmente utilizando cultivos en caldo, para lo cual se utilizo una bateria calefactora experimental. En una fabrica de harinas forrajeras se valoro el centenido en enterobacteriaceas de harinas forrajeras comerciales antes y despues de ser tratadas en una torre calefactora. Por medio de calefaccion humeda a 80–85° C durante 30 minutos se puede liberar el producto de enterobacteriaceas y con ello tambien de salmonelas. Nuevas experiencias han de demostrar si el tratamiento expuesto altera el valor nutritivo-fisiologico de la harina de pescado.