RESUMO

Resumen Las infecciones pulmonares debidas a micobacterias no tuberculosas son cada vez más reconocidas en todo el mundo. La enfermedad pulmonar crónica es el principal factor de riesgo. En la práctica las infecciones pulmonares por micobacterias no tuberculosas a menudo se pasan por alto y se demora el diagnóstico definitivo. Mycobacterium abscessus es el agente etiológico más frecuente de las enfermedades pulmonares causadas por micobacterias de crecimiento rápido. El diagnóstico se basa en los criterios clínicos, microbiológicos y de la tomografía de tórax. Se reporta un caso de enfermedad pulmonar por M. abscessus en una paciente inmunocompetente con respuesta parcial al tratamiento.

Abstract Pulmonary infections due to nontuberculous mycobacteria (NTM) are increasingly recognized worldwide. Chronic respiratory disease is definitely representing a strong risk factor. In the routine practice lung infections by NTM are often overlooked, resulting in delayed diagnosis. Mycobacterium abscessus is the most common etiological agent of lung disease caused by rapidly growing mycobacteria. Diagnosis relies on microbiology and chest CT scanning, and criteria to aid diagnosis are available. We report a case of M. abscessus lung disease in an immunocompetent patient with partial response to treatment.

RESUMO

Electrocardiographic effects produced by Ginkgo biloba extract (EGb) and by ginkgolides A (GA) and B (GB), and bilobalide (BB) were investigated in guinea pig heart mounted in Langendorff apparatus (Tyrode, 34 ± 0.1 ºC, 95% O2, 5% CO2). Electrocardiographic parameters were evaluated in the conditions: 1) control with Tyrode and DMSO, 2) EGb (n=4), GA (n=5), GB (n=5) or BB (n=6), and 3) washout. The results showed that 0.1 and 1.0 mg/ml of EGb do not change the electrocardiographic parameters. However, 10 mg/ml of EGb increased the PR interval (PRi) at 21% (p<0.001). This increase was also observed for 50 mM GA (20%, p<0.001) and 70 mM BB (13%, p<0.001), which indicates Ca2+ channel block. However, the 50 mM GB reduced the PRi at 11 % (p<0.001). The GA (23%, p<0.001), GB (16%, p<0.001), and BB (40%, p<0.001) reduced the QT interval (QTi), which suggests the activation of the potassium channel. However, EGb increased QTi (6%, p<0.001). The EGb (28%, p<0.05) and GB (13%, p<0.05) reduced the heart rate. Atrioventricular (AV) block was observed with EGb, GA, and BB. We can conclude that EGb and its terpenoids alter the ECG parameters inducing AV block, which indicates possible arrhythmogenic potential.

Os efeitos eletrocardiográficos produzidos pelo extrato de Ginkgo biloba (EGb) e gingkolídeos A (GA) e B (GB), e bilobalide (BB) foram investigados em coração de cobaia montado sistema de Langendorff (Tyrode, 34 ± 0.1 ºC, 95% O2, 5% CO2). Os parâmetros do ECG foram avaliados nas condições: 1) Tyrode e DMSO, 2) EGb (n=4), GA (n=5), GB (n=5) ou BB (n=6) diluídos em DMSO e 3) washout. Os resultados demonstram que 0,1 e 1,0 mg/mL de EGb não alteraram os parâmetros eletrocardiográficos. Entretanto, 10 mg/ml de EGb aumentaram o intervalo PR (PRi) em 21% (p<0.001). Esse aumento também foi observado com GA a 50µM (20%, p<0,001) e BB a 70 mM (13%, p<0,001) indicando bloqueio de canais de cálcio. Por outro lado, GB reduziu o PRi (11%, p<0,001). O intervalo QT (QTi) foi reduzido por GA (23%, p<0,001), GB (16%, p<0,001) e BB (40%, p < 0.001) sugerindo uma ativação de canais de potássio. Entretanto, EGb aumentou o QTi (6%, p<0.001). A frequência cardíaca foi reduzida por EGb (28%, p<0.05) e GB (13%, p<0.05). Bloqueios átrio-ventriculares (BAV) foram observados com EGb, GA e BB. Podemos concluir que EGb e os terpenos alteram parâmetros eletrocardiográficos induzindo BAV e demonstrando possível potencial arritmogênico.

Assuntos

RESUMO

This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. On days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content.

Assuntos

RESUMO

Several studies point out that eggs are the main cause of human salmonellosis, particularly when poorly processed or eaten raw. In addition of causing public health problems, the presence of Salmonella hinders international food trade, and therefore, it is a health barrier. There are several predisposing factors for the contamination of internal egg content by Salmonella spp, including eggshell quality, which is related to dietary calcium (Ca) and phosphorus (P) levels. In this study, eggs from Japanese quails fed diets containing two different Ca (2.0 or 3.5%) or P (0.25 or 0.45%) levels were evaluated. Three production phases were used in the experiment: starter, intermediate, and final. The presence of Salmonella Enteriditis in the eggshell and internal content in in the periods of 0, 24, 96, and 168 hours after the experimental contamination of the eggs by immersion in broth containing Salmonella Enteriditis. The bacterium was detected in decreasing numbers in the eggshell of eggs from all treatments and during all storage periods. No significant bacterial numbers were found in the internal egg content in none of the treatments during none of the production phases. Therefore, the evaluated Ca and P levels in the diet of Japanese quails did not result in higher or lower public health risk relative to the presence of Salmonella Enteritidis in the internal egg content.

Assuntos

RESUMO

This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. On days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content.(AU)

Assuntos

RESUMO

Several studies point out that eggs are the main cause of human salmonellosis, particularly when poorly processed or eaten raw. In addition of causing public health problems, the presence of Salmonella hinders international food trade, and therefore, it is a health barrier. There are several predisposing factors for the contamination of internal egg content by Salmonella spp, including eggshell quality, which is related to dietary calcium (Ca) and phosphorus (P) levels. In this study, eggs from Japanese quails fed diets containing two different Ca (2.0 or 3.5%) or P (0.25 or 0.45%) levels were evaluated. Three production phases were used in the experiment: starter, intermediate, and final. The presence of Salmonella Enteriditis in the eggshell and internal content in in the periods of 0, 24, 96, and 168 hours after the experimental contamination of the eggs by immersion in broth containing Salmonella Enteriditis. The bacterium was detected in decreasing numbers in the eggshell of eggs from all treatments and during all storage periods. No significant bacterial numbers were found in the internal egg content in none of the treatments during none of the production phases. Therefore, the evaluated Ca and P levels in the diet of Japanese quails did not result in higher or lower public health risk relative to the presence of Salmonella Enteritidis in the internal egg content.(AU)

Assuntos

RESUMO

The objective of the present study was to evaluate the effect of clinoptilolite and calcium levels on uric acid and calcium blood profile and bone quality of commercial layers. A total of 576 birds were distributed according to a completely randomized experimental design in a 3x4 factorial arrangement (calcium levels of 2.5, 3.1, or 3.7% and clinoptilolite levels of 0.0, 0.15, 0.25, or 0.50%), into 12 treatments with six replicates of eight birds per cage (experimental unit). The experimental period was 112 days. The experimental diets were based on corn and soybean meal. Results were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level using SISVAR statistical package. Blood uric acid was significantly influenced by the interaction of the evaluated factors. Clinoptilolite levels significantly increased blood calcium levels. There was no effect of dietary calcium levels on any of the evaluated characteristics. It was concluded that feeding layers with up to 0.50% clinoptilolite does not benefit blood uric acid and calcium concentrations and does not affect their bone quality. When layers at the end of the first laying cycle are fed ad libitum and present 119.50g/hen/day average feed intake, 3.1% dietary calcium promotes 3.7g/hen/day calcium intake, which is sufficient to maintain adequate calcium blood levels and bone quality.

RESUMO

Among the different feed additives studied in poultry production, clinoptilolite, an aluminosilicate capable of adsorbing harmful substances and of improving live performance and egg and meat quality, was evaluated. The objective of the present study was to evaluate the influence of dietary clinoptilolite and calcium levels on the performance and egg quality of layers. In total, 576 layers were distributed according to a completely randomized experimental design in a 3 x 4 factorial arrangement (three calcium levels - 2.5, 3.1, or 3.7% and four clinoptilolite levels - 0.0, 0.15, 0.25, or 0.50%), with 12 treatments of six replicates of eight birds each. The experiment included four 28-d cycles. The experimental diets were based on corn and soybean meal. Results were submitted to analysis of variance and means were compared by the test of Tukey at 5% significance level using SISVAR statistical package. There was a significant interaction between the evaluated factors for egg production and feed conversion ratio per dozen eggs and egg mass. The lowest calcium level resulted in worse performance and eggshell quality. Clinoptilolite levels affected albumen and yolk content. It was concluded that up to 0.50% inclusion of clinoptilolite in layer diets does not benefit layer performance or eggshell quality. Although the inclusion of only 2.5% calcium in layer diets is not recommended, it is possible to add 3.1% because it promoted similar results as the recommended level of 3.7%.

RESUMO

This experiment aimed at evaluating the effects of the supplementation of different vegetable oils at different levels to the diet of commercial layers on egg cholesterol levels and nutritional composition (proteins, total solids, lipids, and ashes) for 112 days. Birds were distributed according to a completely randomized experimental design with 10 treatments (T1 - control; T2 - inclusion of 2.5% rapeseed oil; T3 - inclusion of 2.5% canola oil; T4 - inclusion of 2.5% soybean oil; T5 - inclusion of 5% rapeseed oil; T6 - inclusion of 5% canola oil; T7 - inclusion of 5% soybean oil; T8 - inclusion of 2.5% rapeseed oil + 2.5% soybean oil; T9 - inclusion 2.5% canola oil + 2.5% soybean oil; T10 - inclusion of 2.5% rapeseed oil + 2.5% canola oil) of six replicates of eight birds each, totaling 480 birds. Yolk cholesterol levels and nutritional composition were determined on days 20, 60 and 112 days of the experimental period. Data obtained during the experimental period were submitted to analysis of variance. Egg yolks produced by layer fed oils presented lower cholesterol levels after 20 days of inclusion in the experimental diets. On days 60 and 112, cholesterol levels were higher. It was concluded that supplementing layer diets with vegetable oils rich in polyunsaturated fatty acids does not change the nutritional composition of egg yolks. The supply of diets containing oils rich in polyunsaturated fatty acids does not reduce yolk cholesterol content.

RESUMO

Several studies point out that eggs are the main cause of human salmonellosis, particularly when poorly processed or eaten raw. In addition of causing public health problems, the presence of Salmonella hinders international food trade, and therefore, it is a health barrier. There are several predisposing factors for the contamination of internal egg content by Salmonella spp, including eggshell quality, which is related to dietary calcium (Ca) and phosphorus (P) levels. In this study, eggs from Japanese quails fed diets containing two different Ca (2.0 or 3.5%) or P (0.25 or 0.45%) levels were evaluated. Three production phases were used in the experiment: starter, intermediate, and final. The presence of Salmonella Enteriditis in the eggshell and internal content in in the periods of 0, 24, 96, and 168 hours after the experimental contamination of the eggs by immersion in broth containing Salmonella Enteriditis. The bacterium was detected in decreasing numbers in the eggshell of eggs from all treatments and during all storage periods. No significant bacterial numbers were found in the internal egg content in none of the treatments during none of the production phases. Therefore, the evaluated Ca and P levels in the diet of Japanese quails did not result in higher or lower public health risk relative to the presence of Salmonella Enteritidis in the internal egg content.