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ABSTRACT The aim of this study was to elucidate histological characteristics of the vesicular glands as well as to investigate vesiculitis and its association with ampolititis and prostatitis. Sex gland samples from 40 bulls were collected. The vesicular glands were descriptively evaluated, the number of acini was counted in an area of 25mm2, compared to the number of acini between healthy and pathological glands, the data were submitted to the Student's T test at 5%. Inflammatory tissue was investigated in the ampullae of the vas deferens and in the prostates, the chi-square test at 5% was performed to assess the association between the inflamed glands. Regarding inflammation in the gland (vesiculitis), 30 animals (75%) were positive. The vesicular glands presented an average of 355 ±76.4 acini/25mm2. When comparing the amounts of acini between the glands with and without vesiculitis, no significant difference was observed, p=0.930. When performing the chi-square test to assess the association between vesiculitis and ampolititis or vesiculitis and prostatitis, the results were p=0.356 and p=0.300 respectively. Despite the high incidence of inflammatory reaction in the glands, no association was observed between the accessory sex glands studied here.

O presente trabalho visou ao estudo do comportamento da fração lipídica de castanhas do Pará em casca e descascadas, conservadas por 4 meses em sacos de papel Kraft, nas seguintes condições: ao ambiente, a 2°C e -15°C. Nas castanhas em casca, mantidas ao ambiente, a formação de peróxidos somente ocorreu a partir do 2° mês, alcançando o valor de 0,16 meq O2/kg de óleo. Dentro do mesmo período, a 2°C e -15°C, isto ocorreu de forma mais lenta, chegando a 0,10 meq O2/kg, nos dois tratamentos. As castanhas descascadas apresentaram, no início, 9,18 meq O2/Kg de índice de peróxido e l mg KOH/g de óleo de índice de acidez. Após 4 meses ao ambiente, o índice de peróxido chegou a 23,3 meq O2/Kg e a acidez a 2 mg KOH/g, com redução do índice de iodo. Para as castanhas a 2°C, os índices se mantiveram estáveis, enquanto que, para aquelas a -15°C, ocorreu redução no índice de peróxido, no 1° mês para 7,5 meq O2/Kg de amostra, mantido até o final do experimento. Os índices de iodo e de acidez se mantiveram estáveis e o exame espectrofotométrico na faixa ultravioleta confirmaram estes dados. De uma maneira geral, observou-se que o abaixamento da temperatura de armazenamento contribuiu para aumentar o tempo de conservação das castanhas, que será ainda maior se forem armazenadas em casca.The objective of this study on whole and shelled Brazil nuts was to determine the changes in the lipid fraction when stored for four months in ordinary paper bags, at ambient temperature, 2°C and -15°C. Whole nuts kept at room temperature had an increase in peroxide formation in the second month of storage, reaching 0.16 meq O2/kg oil. The nuts kept at 2°C and -15°C, had a lower increase, reaching 0.10 meq O2/kg in both treatments, within the same period. Shelled nuts had an initial peroxide value of 9.18 meq O2/kg oil and 1 mg KOH/g oil of acid value. After four months at room temperature, the peroxide value reached 23.3 meq O2/kg and acidity, 2 mg KOH/g, with a reduction in iodine number. The nuts at 2°C showed minor changes. The nuts at -15° showed reduction in peroxide value to 7.5 meq O2/kg in the first month which was mantained until the end of the experiment. Iodine numbers and acid values were relatively stable as confirmed by spectrophotometric determinations. The conclusion is that the reduction in storage temperature contributed to the increase in time of conservation of the Brazil nuts, specially if they are not shelled.