Category Archives: Uncategorized

Biotecnologia Animal e a Saúde Humana

Gilberto Silber Schmidt1

1Pesquisador Embrapa Suínos e Aves


Os organismos vivos, quando submetidos à pressão de seleção natural ou artificial, apresentam alta capacidade de evoluir, atributo este que vêm sendo explorado com a finalidade de melhorar a capacidade produtiva e reprodutiva das espécies domesticadas. Os métodos convencionais (genética quantitativa e de populações) envolvidos no processo de melhoramento genético não têm, necessariamente, como base o conhecimento do gene e (ou) seu mecanismo de funcionamento envolvido na expressão da característica de interesse, portanto, pode resultar no favorecimento da expressão de genes com efeito secundários, que podem ter efeitos negativos para o setor produtivo, para o consumidor ou para o meio ambiente.

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How Can China Meet Growing Demand for Meat?

 China                                                          By Chris Harris

The PIG Site – Consumption of cooking oil is also expected to rise by 35 per cent while sugar consumption will go up by 52 per cent and consumption of dairy products will rise by 116 per cent.

The reason for the sharp change in eating habits is the change in the Chinese population to a wealthier more urban people, according to Sylvia Ren.

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Flightpath to Aviation Biofuels in Brazil: Action Plan

Mini 019FAPESP – The aviation industry is committed to reducing its environmental impact and has established ambitious goals to reach carbon neutral growth by 2020 and to reduce carbon dioxide emissions by 50% (from 2005 levels) by 2050. Currently, the aviation industry generates approximately 2% of man-caused carbon dioxide emissions; it is a small but growing share that is projected to reach 3% by 2030.

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Cornell research orchard seeks the perfect apple

19By Michael Hill
MSN News – The orchards, part of the New York State Agricultural Experiment Station, are essentially a 50-acre lab devoted to developing apples that are tasty for consumers and hardy for farmers. The station has released 66 apple varieties over more than a century including Cortland, Macoun, and two new entries at farm markets this fall: SnapDragon and RubyFrost.

Click here to access the complete article
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Perspective on Food Safety Risks from Poultry Meat

22The Poultry Site – This week’s news in the global poultry markets has included some significant developments in terms of the food safety risks from poultry meat.
One key area was whether changes to poultry meat inspection will improve global standards in terms of meat quality and food safety.
The question of the efficiency and efficacy of poultry meat inspection has been addressed on both sides of the Atlantic recently.
In the EU last year, the European Food Safety Authority (EFSA) published an opinion on the existing inspection procedures in poultry slaughterhouses and came to the conclusion that the simple visual inspection is not sufficient at a time when concerns over pathogens such as Salmonella and Campylobacter are rising.
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Science points to a new global warming source: the sea

The Korea Herald – Oceans that grow more acidic through Man‘s fossil fuel burning emissions, can amplify global warming by releasing less of a gas that helps shield Earth from radiation, a study said Sunday.

And the authors warned the potentially vast effect they uncovered is not currently factored into climate change projections.

Scientists say that Man’s carbon dioxide (CO2) emissions contribute to planetary warming by letting the Sun‘s heat through the atmosphere but trapping heat energy reflected back from Earth, so creating a greenhouse effect.

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Crop pests moving polewards through global warming

The Korea Herald – Crop-damaging insects, bacteria, fungus and viruses are moving poleward by nearly 3 kilometers each year, helped by global warming, a study said.

A team at Britain’s University of Exeter trawled through two huge databases to chart the latitude and dates for the earliest record of 612 crop pests.

Since 1960, these pests have been heading either northwards or southwards at a rate of around 2.7 kilometers yearly.

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Sources of Antimicrobial Resistance

aaaa1Science – The relentless rise in levels of antimicrobial resistance is an unfolding global public health crisis (1). Resistance to frontline antimicrobials such as fluoroquinolones, third- and fourth-generation cephalosporins, and carbapenems is a particular concern, as is multidrug resistance. The antimicrobial resistance problem is not confined to human medicine: Comparable quantities of antimicrobials are used in livestock production, and resistance is rife in that setting, too, even on organic farms that restrict drug usage (2). Such observations have led to debate about whether antimicrobial resistance in farm animals is an important source of antimicrobial resistance in humans (3, 4). On page 1514 of this issue, Mather et al. (5) shed light on this important question in the context of Salmonella Typhimurium DT104 in humans and cattle in Scotland.

Click here to access the complete article at Science
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Agriculture Dependent on Future of Global Food Demand

26The Poultry Site – While billions of Euros and dollars are being spent on research to improve crop, livestock and food production, the supply of food as populations grow in size and wealth will largely be determined by the climate and land availability.

However, while the demand for food is growing and people are getting wealthier, the proportion of household incomes that is being spent on food is now less than it was 30 or 40 years ago.

A changing global population, with an emerging growing middle class and changing eating habits has seen a switch to a more meat based diet.

According to Mario Pezzini, the director of the OECD Development Centre the global middle class is expected to grow from 1.8 billion in 2009 to 3.2 billion by 2020… >>Continue Reading<<

Source and Photo: The Poultry Site, 4th October, 2013

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KAIST team produces gasoline using E. coli

25The Korea Herald – A group of scientists from the Korea Advanced Institute of Science and Technology has discovered a way to produce gasoline using bacteria for the first time, the school announced.

The finding, published online in the journal Nature on Sunday, could mark a step toward developing new renewable energy.

The research team led by Lee Sang-yup, a professor at the chemical and biomolecular engineering department, used Escherichia coli bacteria that naturally turn sugars into fat to convert fatty acid into oil..>>Continue Reading<<

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