Ingestive behavior of lambs fed relocated and inoculated whole-plant corn silage

We aimed to determine the effect of relocation of whole-plant corn silage (WPCS) with different fermentation profiles on ingestive behavior of lambs. Twenty-four male Santa Inês lambs, were used in a completely randomized block design based on initial bodyweight (17.5 ± 1.8 kg) for the following treatments: CS: WPCS (not inoculated and not relocated); R-12h: WPCS relocated for 12h; IR-12h: WPCS inoculated with Lactobacillus plantarumand relocated for 12h; and R-24h: WPCS not inoculated and relocated for 24h. Ingestive behavior was observed as continuous (feeding, ruminating, and idling) and specific (urination, defecation, and water and salt access frequency) activities for 48h (3h intervals for a total of eight periods in 24h). The behavioral activities were affected only by periods (p = 0.0001). Feeding peaks was high at 8:00–11:00am(54.2%) and 5:00-8:00pm(54.9%) in compare to ruminating and idling at the same period. Rumination time was intense at night, at 63.7% (2:00–5:00am) and 69.7% (5:00–8:00am). Idling time (49.7%) was long after silage supply. The specific activities were intense during the morning periods. Supply of WPCS relocated up to 24h did not alter the ingestive behavior.(AU)

Evaluation of Lactobacillus Plantarum Additive on Growth Performance, Excreta Microbiota, Nutrient Digestibility, Gas Emission, and Meat Quality in Ross308-Broilers

The intention of this study was to analyze the effects of Lactobacillus plantarum (L. plantarum) additive with different nutrient density diets on growth performance, excreta microbiota, nutrient digestibility, gas emission, and meat quality in Ross308-broilers. A total of 576 mixed-sex, 1-d old Ross-308 chicks were randomly allocated to one of four treatment groups with 8 replication and 18 chicks/cage. For a period of 35 days, HD and LD group chicks were fed with commercial corn and soybean meal-based basal diet which contains high and low nutrient density diet, respectively. The other treatment groups LP1 and LP2 chicks were fed with LD+ 0.05% and 0.01 % of L. plantarum, respectively. During day 21 and the overall experimental period, the body weight gain of broilers significantly increased (p<0.05) in HD and L. plantarum groups compared to the LD group. On day 35, broilers fed L. plantarum additive had significantly increased (p<0. 05) the nutrient digestibility of dry matter and nitrogen compared to those fed HD and LD diets. Moreover, dietary inclusion of L. plantarum additive had significantly increased (p<0.05) lactobacillus population and decreased (p>0.05) E. coli and ammonium emission. However, the meat quality traits were not affected by experimental diets. In conclusion, we infer that a low-density diet with 0.1% of L. plantarum additive could serve as an excellent alternative feed additive to enhance the performance of broilers.(AU)

Supplemental Effect of Lactobacillus Plantarum on the Growth Performance, Nutrient Digestibility, Gas Emission, Excreta Microbiota, and Meat Quality in Broilers

The goal of this study was to investigate the effects of Lactobacillus plantarum (L. plantarum) supplementation on the growth performance, nutrient digestibility, gas emission, excreta microbiota, and meat quality in broilers. A total of two hundred eighty-eight, one-day-old Ross-308 chicks (mixed sex) were randomly allocated to one of two treatments with eight replicated cages (18 chicks per cage). For a period of 35 days, control treatment chicks were fed commercial corn-soybean meal-based (CON) mash form diet, whereas, LP (Lactobacillus plantarum) - chicks were fed CON with 0.10% L. plantarum supplement. The dietary inclusion of 0.10% L. Plantarum supplementation has a trend to increase the body weight gain (BWG) of broilers at day 7(p=0.079) and significantly increased at day 21 (p=0.011) and the overall trial period (p=0.037) compared to the CON diet. In addition, 0.10% L. plantarum supplementation to basal diet significantly decreased H2S (p=0.046) concentration. Also, it has significantly increased the excreta Lactobacillus population (p=0.041) and reduced the E. coli count (p=0.054) compared to the CON diet. However, throughout the trial there were no significant differences observed on nutrient digestibility of dry matter, nitrogen, and gross energy, as well as meat quality traits in broilers, fed 0.10% L. plantarum diet. In summary, the inclusion of L. plantarum supplementation has a beneficial effect on growth performance, excreta microbiota, and gas emission. From this, we conclude that 0.10% of L. plantarum could be a potential feed additive to enhance poultry production.(AU)

Supplemental Effect of Lactobacillus Plantarum on the Growth Performance, Nutrient Digestibility, Gas Emission, Excreta Microbiota, and Meat Quality in Broilers

The goal of this study was to investigate the effects of Lactobacillus plantarum (L. plantarum) supplementation on the growth performance, nutrient digestibility, gas emission, excreta microbiota, and meat quality in broilers. A total of two hundred eighty-eight, one-day-old Ross-308 chicks (mixed sex) were randomly allocated to one of two treatments with eight replicated cages (18 chicks per cage). For a period of 35 days, control treatment chicks were fed commercial corn-soybean meal-based (CON) mash form diet, whereas, LP (Lactobacillus plantarum) - chicks were fed CON with 0.10% L. plantarum supplement. The dietary inclusion of 0.10% L. Plantarum supplementation has a trend to increase the body weight gain (BWG) of broilers at day 7(p=0.079) and significantly increased at day 21 (p=0.011) and the overall trial period (p=0.037) compared to the CON diet. In addition, 0.10% L. plantarum supplementation to basal diet significantly decreased H2S (p=0.046) concentration. Also, it has significantly increased the excreta Lactobacillus population (p=0.041) and reduced the E. coli count (p=0.054) compared to the CON diet. However, throughout the trial there were no significant differences observed on nutrient digestibility of dry matter, nitrogen, and gross energy, as well as meat quality traits in broilers, fed 0.10% L. plantarum diet. In summary, the inclusion of L. plantarum supplementation has a beneficial effect on growth performance, excreta microbiota, and gas emission. From this, we conclude that 0.10% of L. plantarum could be a potential feed additive to enhance poultry production.

Probiotic supplementation affects IGF-1 and leptin levels in Nile tilapia hepatopancreatic tissue / Suplementação com probiótico afeta os níveis de IGF-1 e leptina no tecido hepatopancreático de tilápias-do-nilo

This work aimed to assess the effect of the probiotic strain, Lactobacillus plantarum, on the levels of leptin, IGF-1 and their receptors on the hepatopancreatic tissues of Nile tilapia (Oreochromis niloticus) and then correlate fish growth performance and gut microbiological parameters. Fish juveniles (±23g) were reared in a recirculation system with constant aeration and temperature (25°C). They were distributed into six polyethylene tanks (45L) and fed twice a day at 5% of the tank biomass with the respective diets: control (commercial diet without probiotic) and supplemented with L. plantarum inoculum (1 x 108 CFU mL-1), both in triplicate. After 30 days of feeding, L. plantarum-fed fishes showed greater weekly growth rate, final weight, and feed conversion rate, in addition to higher count of lactic-acid bacteria and lower count of pathogenic bacteria in the intestinal tract, when compared to the control group. The immunostaining intensity for IGF-1 and leptin hormones was lower after L. plantarum supplementation than in the control group, with no change in the level for receptors. This reduction could implicate important changes in fish metabolism and homeostasis.(AU)

O presente trabalho teve como objetivo avaliar o efeito da cepa probiótica Lactobacillus plantarum sobre os níveis de leptina, IGF-1 e seus receptores no tecido hepatopancreático de tilápia-do-nilo (Oreochromis niloticus) e correlacionar com o desempenho zootécnico e os parâmetros microbiológicos intestinais dos peixes. Juvenis de tilápia-do-nilo (±23g) foram distribuídos em seis tanques de polietileno (45L) conectados a um sistema de recirculação, com aeração e temperatura constantes (25°C). Os peixes foram alimentados duas vezes ao dia, a 5% da biomassa do tanque, com as respectivas dietas: controle (dieta comercial sem probiótico) e suplementada com L. plantarum (1 x 108 UFC mL-1), ambas em triplicata. Após 30 dias de cultivo, os peixes alimentados com L. plantarum apresentaram maiores ganho de peso semanal, peso final e conversão alimentar, bem como maior contagem de bactérias ácido-láticas e menor contagem de bactérias patogênicas no trato intestinal das tilápias alimentadas com dieta probiótica, em comparação ao grupo controle. A intensidade da imunomarcação para os hormônios IGF-1 e leptina foi menor com a suplementação de L. plantarum do que no grupo controle, sem alterar os níveis de seus receptores. Essa redução pode implicar mudanças importantes no metabolismo e na homeostase dos peixes.(AU)

Effects of cutting height and bacterial inoculant on corn silage aerobic stability and nutrient digestibility by sheep

In this study, we aimed to determine the effects of cutting height (25 or 40 cm above ground) and bacterial inoculation (a combined inoculant of Lactobacillus plantarum and Propionibacterium acidipropionici) on the chemical and microbial compositions, fermentative profile, and aerobic stability of whole-plant corn silage and nitrogen balance, intake, and apparent nutrient digestibility by sheep. To evaluate silage characteristics and sheep metabolism, we performed analyses based on a completely randomized block design with a 2×2 factorial arrangement (two cutting heights, with or without bacterial inoculant). We evaluated the chemical and microbial compositions, pH, fermentation end-products, and aerobic stability of silage. To examine nutrient digestibility of silage, we used 24 male sheep over a 21-day period. We found that the aerobic stability did not differ among the silages. Sheep fed silages produced from corn harvested at 40 cm had increased intakes of crude protein, non-fiber carbohydrate, and total digestible nutrients, whereas the non-fiber carbohydrate intake of inoculated corn silages was found to be higher than that of uninoculated silage. Furthermore, the amounts of nitrogen retained by sheep fed silage produced from corn harvested at 40 cm were higher than those of sheep fed silage produced from corn harvested at 25 cm. Collectively, our findings indicate that, despite the observed effects, a difference of 15 cm in cutting height results in relatively small changes in the chemical composition of corn silage and a limited effect on the nutrient intake and nitrogen balance of animals fed this silage. Moreover, although bacterial inoculation promotes an efficient fermentation, it has no marked effects on the aerobic stability of silage.(AU)

Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens

Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum, fermented (FA) or non-fermented (NFA) A. annua on laying performance, egg quality, serum cholesterol, and egg yolk oxidative stability during storage in 40-weeks-old Hy-Line Brown layers. In total, 180 layers were randomly allocated into four treatments for 6 weeks: basal diet (CON), basal diet + 0.5% L. plantarum only (LO), basal diet + 0.5% NFA, and basal diet + 0.5% FA. Each treatment comprised five replicates with nine birds each. Egg weight of NFA and FA groups were significantly higher as compared with the CON and LO groups (p 0.01). The FA group displayed higher Haugh unit (HU) compared with the NFA group (p 0.05). Eggshell color of the FA group was significantly increased compared with the other groups (p 0.01). There was no significant difference in triglyceride, total cholesterol, HDL-cholesterol, and VLDL+LDL cholesterol among the different groups. During egg storage, the HU of FA groups was significantly increased as compared with the CON group after 3 weeks storage (p 0.05). The malondialdehyde (MDA) content in the stored eggs was significantly lowered by feeding of FA as compared with the CON and LO groups (p 0.05). Altogether, the fermented A. annua displayed positive effects in promoting egg quality of layers.(AU)

Comparison of the Dietary Supplementation of Lactobacillus plantarum, and Fermented and Non-Fermented Artemisia Annua on the Performance, Egg Quality, Serum Cholesterol, and Eggyolk-Oxidative Stability During Storage in Laying Hens

Artemisia annua L. is a widely distributed medicinal plant and well-known for treating malaria due to the artemisinin content. We previously found enhanced antioxidant and antibacterial activities of Lactobacillus plantarum-fermented A. annua dried leaves in vitro. The present study compared the effects of the dietary supplementation of L. plantarum, fermented (FA) or non-fermented (NFA) A. annua on laying performance, egg quality, serum cholesterol, and egg yolk oxidative stability during storage in 40-weeks-old Hy-Line Brown layers. In total, 180 layers were randomly allocated into four treatments for 6 weeks: basal diet (CON), basal diet + 0.5% L. plantarum only (LO), basal diet + 0.5% NFA, and basal diet + 0.5% FA. Each treatment comprised five replicates with nine birds each. Egg weight of NFA and FA groups were significantly higher as compared with the CON and LO groups (p 0.01). The FA group displayed higher Haugh unit (HU) compared with the NFA group (p 0.05). Eggshell color of the FA group was significantly increased compared with the other groups (p 0.01). There was no significant difference in triglyceride, total cholesterol, HDL-cholesterol, and VLDL+LDL cholesterol among the different groups. During egg storage, the HU of FA groups was significantly increased as compared with the CON group after 3 weeks storage (p 0.05). The malondialdehyde (MDA) content in the stored eggs was significantly lowered by feeding of FA as compared with the CON and LO groups (p 0.05). Altogether, the fermented A. annua displayed positive effects in promoting egg quality of layers.

Avaliação de diferentes culturas starters na elaboração de salame tipo italiano / Evaluation of different starters cultures in the obtaining of Italian-type sausage

O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação devido à rápida formação de ácido lático, obtendo-se melhores características sensoriais, químicas e microbiológicas. Os estafilococos coagulase-negativos (comumente em produtos cárneos fermentados Staphylococcus xylosus e S. carnosus)possuem vantagens tecnológicas, como atividade de nitrito e nitrato redutase, consumo de oxigênio e atividade de catalase que melhoram a estabilidade de cor e diminuem o desenvolvimento de rancidez no produto, além de contribuírem para a geração de sabor devido à capacidade proteolítica e lipolítica. Portanto, este trabalho objetivou estudar a influência de diferentes culturas starters (S. xylosus, S. carnosus, L. sakei e L. plantarum)combinadascom diferentes concentrações de substrato de glicose (40,5 e 99,5%) na fabricação do Salame Tipo Italiano, bem como a influência da concentração destes no desempenho das culturas starters. Durante o processamento e shelf life, os salames foram avaliados quanto às características físico-químicas, microbiológicas e sensoriais. Em todas as amostras de Salame Tipo Italiano houve comportamento similar em relação aos parâmetros físico-químicos (umidade, proteína e gordura). Não houve crescimento de micro-organismos indesejáveis nas amostras analisadas após 60 dias de shelf life. Na análise sensorial, a amostra com menor concentração de substrato (40,5%), utilizando as culturas S. carnosus e L. sakei, foi a que recebeu as melhores notas e melhor aceitação pelos degustadores, além de apresentar valores de nitritos e nitratos de acordo com a legislação.

The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with maturation approximately 30 days, reaching pH around 5.3. The use of Lactobacillus bacteria as starter cultures provide fermentation processes and products more uniform and safe, reducing the maturation time due to the rapid formation of lactic acid, obtaining products with better sensorial, chemical and microbiological characteristics. Coagulase-negative staphylococci (commonly in S. xylosus and S. carnosus fermented meat products) have technological advantages such as nitrite and nitrate redutase activity, oxygen uptake and catalase activity that improve color stability and decrease the development of rancidity in the skin, contribute to the generation of flavor due to the proteolytic and lipolytic capacity. This work aimed to study the influence of different starters cultures (S. xylosus, S. carnosus, L. sakei and L. plantarum) combined with different concentrations of glucose substrate (40.5 and 99.5%) in properties of Italian-Type Sausage, as well as the influence of their concentration on starter performance. During the processing and shelf life the sausages were evaluated in relation to physic-chemical, microbiological and sensorial characteristics. In all samples of Italian-type Sausages have similar behavior in relation to physical-chemical parameters (moisture, protein, and fat). There was no growth of undesirable micro-organisms in the samples after 60 days of shelf life. By the sensorial analysis, the sample with low concentration of substrate (40.5%) and with S. carnosus and L. sakei cultures was the one that received the best grades and better acceptance by the tasters, and presented values of nitrites and nitrites according to the legislation.

Avaliação de diferentes culturas starters na elaboração de salame tipo italiano / Evaluation of different starters cultures in the obtaining of Italian-type sausage

O Salame Tipo Italiano produzido no Brasil é predominantemente obtido de carne suína, com maturação aproximada de 30 dias, atingindo pH em torno de 5,4. O uso das bactérias do gênero Lactobacillus como culturas iniciadoras propicia o processo de fermentação e a obtenção de produtos uniformes e seguros, com redução do tempo de maturação devido à rápida formação de ácido lático, obtendo-se melhores características sensoriais, químicas e microbiológicas. Os estafilococos coagulase-negativos (comumente em produtos cárneos fermentados Staphylococcus xylosus e S. carnosus)possuem vantagens tecnológicas, como atividade de nitrito e nitrato redutase, consumo de oxigênio e atividade de catalase que melhoram a estabilidade de cor e diminuem o desenvolvimento de rancidez no produto, além de contribuírem para a geração de sabor devido à capacidade proteolítica e lipolítica. Portanto, este trabalho objetivou estudar a influência de diferentes culturas starters (S. xylosus, S. carnosus, L. sakei e L. plantarum)combinadascom diferentes concentrações de substrato de glicose (40,5 e 99,5%) na fabricação do Salame Tipo Italiano, bem como a influência da concentração destes no desempenho das culturas starters. Durante o processamento e shelf life, os salames foram avaliados quanto às características físico-químicas, microbiológicas e sensoriais. Em todas as amostras de Salame Tipo Italiano houve comportamento similar em relação aos parâmetros físico-químicos (umidade, proteína e gordura). Não houve crescimento de micro-organismos indesejáveis nas amostras analisadas após 60 dias de shelf life. Na análise sensorial, a amostra com menor concentração de substrato (40,5%), utilizando as culturas S. carnosus e L. sakei, foi a que recebeu as melhores notas e melhor aceitação pelos degustadores, além de apresentar valores de nitritos e nitratos de acordo com a legislação.(AU)

The Italian-Type Sausage produced in Brazil is predominantly obtained from swine meat, with maturation approximately 30 days, reaching pH around 5.3. The use of Lactobacillus bacteria as starter cultures provide fermentation processes and products more uniform and safe, reducing the maturation time due to the rapid formation of lactic acid, obtaining products with better sensorial, chemical and microbiological characteristics. Coagulase-negative staphylococci (commonly in S. xylosus and S. carnosus fermented meat products) have technological advantages such as nitrite and nitrate redutase activity, oxygen uptake and catalase activity that improve color stability and decrease the development of rancidity in the skin, contribute to the generation of flavor due to the proteolytic and lipolytic capacity. This work aimed to study the influence of different starters cultures (S. xylosus, S. carnosus, L. sakei and L. plantarum) combined with different concentrations of glucose substrate (40.5 and 99.5%) in properties of Italian-Type Sausage, as well as the influence of their concentration on starter performance. During the processing and shelf life the sausages were evaluated in relation to physic-chemical, microbiological and sensorial characteristics. In all samples of Italian-type Sausages have similar behavior in relation to physical-chemical parameters (moisture, protein, and fat). There was no growth of undesirable micro-organisms in the samples after 60 days of shelf life. By the sensorial analysis, the sample with low concentration of substrate (40.5%) and with S. carnosus and L. sakei cultures was the one that received the best grades and better acceptance by the tasters, and presented values of nitrites and nitrites according to the legislation.(AU)

Dietary supplementation with probiotic and butyrate in the shrimp nursery in biofloc / Suplementação dietética com probiótico e butirato no berçário do camarão em bioflocos

This study aimed to evaluate the combined and isolated effect of sodium butyrate and the probiotic Lactobacillus plantarum on the performance and midgut microbiological parameters of Litopenaeus vannamei post-larvae reared on biofloc technology, as well as the water quality of the system. Feed additives were added at the concentrations of 200 mL of probiotic (1.0x107 CFU mL-1) and 2.0% of organic salt (w/w) in the diet, as follows: 1) Probiotic; 2) Butyrate; 3) Probiotic+Butyrate; 4) Control. Each treatment was composed of three replicates. Biometric measurements were performed once a week, as well as analysis of water quality. At the end of the experiment, statistical difference was observed in the counts of lactic acid bacteria from the intestinal tract of shrimp fed diets containing probiotic. Therefore, while the addition of probiotic and sodium butyrate had no effect on the productive parameters of shrimp or water quality, the inclusion of the probiotic L. plantarum in the diet did increase the counts of lactic acid bacteria in the intestine of L. vannamei without altering the counts of Vibrio spp. or total heterotrophic bacteria in the intestine.

O objetivo deste trabalho foi avaliar o efeito conjunto e isolado do sal orgânico butirato de sódio e do probiótico Lactobacillus plantarum para pós-larvas do camarão Litopenaeus vannamei cultivado em tecnologia de bioflocos sobre os parâmetros zootécnicos, microbiológicos e histológicos, além da qualidade da água do sistema. Os aditivos alimentares foram adicionados nas concentrações de 200 mL de probiótico (1,0x107 UFC mL-1) e 2,0% do sal orgânico (p/p) na ração, com o seguinte delineamento: 1) Probiótico; 2) Butirato; 3) Probiótico+Butirato; 4) Controle, e cada tratamento foi composto por três réplicas. Biometrias foram realizadas uma vez por semana e, da mesma forma, foram feitas análises dos parâmetros de qualidade de água das unidades experimentais. Ao final do experimento, os resultados mostraram diferença estatística nas contagens de bactérias ácido lácticas do trato intestinal dos camarões alimentados com as dietas contendo probiótico. Conclui-se que a adição de probiótico e o butirato de sódio não influenciaram nos parâmetros produtivos dos camarões nem os parâmetros de qualidade de água, mas a inclusão do probiótico L. plantarum na dieta aumentou as contagens de bactérias ácido lácticas no intestino do camarão L. vannamei, contudo sem alterar as contagens de Vibrio spp. e bactérias heterotróficas totais no intestino.

Dietary supplementation with probiotic and butyrate in the shrimp nursery in biofloc / Suplementação dietética com probiótico e butirato no berçário do camarão em bioflocos

This study aimed to evaluate the combined and isolated effect of sodium butyrate and the probiotic Lactobacillus plantarum on the performance and midgut microbiological parameters of Litopenaeus vannamei post-larvae reared on biofloc technology, as well as the water quality of the system. Feed additives were added at the concentrations of 200 mL of probiotic (1.0x107 CFU mL-1) and 2.0% of organic salt (w/w) in the diet, as follows: 1) Probiotic; 2) Butyrate; 3) Probiotic+Butyrate; 4) Control. Each treatment was composed of three replicates. Biometric measurements were performed once a week, as well as analysis of water quality. At the end of the experiment, statistical difference was observed in the counts of lactic acid bacteria from the intestinal tract of shrimp fed diets containing probiotic. Therefore, while the addition of probiotic and sodium butyrate had no effect on the productive parameters of shrimp or water quality, the inclusion of the probiotic L. plantarum in the diet did increase the counts of lactic acid bacteria in the intestine of L. vannamei without altering the counts of Vibrio spp. or total heterotrophic bacteria in the intestine.(AU)

O objetivo deste trabalho foi avaliar o efeito conjunto e isolado do sal orgânico butirato de sódio e do probiótico Lactobacillus plantarum para pós-larvas do camarão Litopenaeus vannamei cultivado em tecnologia de bioflocos sobre os parâmetros zootécnicos, microbiológicos e histológicos, além da qualidade da água do sistema. Os aditivos alimentares foram adicionados nas concentrações de 200 mL de probiótico (1,0x107 UFC mL-1) e 2,0% do sal orgânico (p/p) na ração, com o seguinte delineamento: 1) Probiótico; 2) Butirato; 3) Probiótico+Butirato; 4) Controle, e cada tratamento foi composto por três réplicas. Biometrias foram realizadas uma vez por semana e, da mesma forma, foram feitas análises dos parâmetros de qualidade de água das unidades experimentais. Ao final do experimento, os resultados mostraram diferença estatística nas contagens de bactérias ácido lácticas do trato intestinal dos camarões alimentados com as dietas contendo probiótico. Conclui-se que a adição de probiótico e o butirato de sódio não influenciaram nos parâmetros produtivos dos camarões nem os parâmetros de qualidade de água, mas a inclusão do probiótico L. plantarum na dieta aumentou as contagens de bactérias ácido lácticas no intestino do camarão L. vannamei, contudo sem alterar as contagens de Vibrio spp. e bactérias heterotróficas totais no intestino.(AU)

Screening and characterization of lactic acid bacterial strains that produce fermented milk and reduce cholesterol levels

ABSTRACT Objective To screen for and characterize lactic acid bacteria strains with the ability to produce fermented milk and reduce cholesterol levels. Methods The strains were isolated from traditional fermented milk in China. In vitro and in vivo evaluation of cholesterol-reduction were used to identify and verify strains of interest. Characteristics were analyzed using spectrophotometry and plate counting assays. Results The isolate HLX37 consistently produced fermented milk with strong cholesterol-reducing properties was identified as Lactobacillus plantarum (accession number: KR105940) and was thus selected for further study. The cholesterol reduction by strain HLX37 was 45.84%. The isolates were acid-tolerant at pH 2.5 and bile-tolerant at 0.5% (w/v) in simulated gastric juice (pH 2.5) for 2 h and in simulated intestinal fluid (pH 8.0) for 3 h. The auto-aggregation rate increased to 87.74% after 24 h, while the co-aggregation with Escherichia coli DH5 was 27.76%. Strain HLX37 was intrinsically resistant to antibiotics such as penicillin, tobramycin, kanamycin, streptomycin, vancomycin and amikacin. Compared with rats in the model hyperlipidemia group, the total cholesterol content in the serum and the liver as well as the atherogenic index of rats in the viable fermented milk group significantly decreased by 23.33%, 32.37% and 40.23%, respectively. Fewer fat vacuoles and other lesions in liver tissue were present in both the inactivated and viable fermented milk groups compared to the model group. Conclusion These studies indicate that strain HLX37 of L. plantarum demonstrates probiotic potential, potential for use as a candidate for commercial use for promoting health.(AU)

Dietary supplementation with probiotic and butyrate for Litopenaeus vannamei in pre-nursery / Suplementação dietética com probiótico e butirato de sódio no pré-berçário de Litopenaeus vannamei

This study aimed to evaluate the diet supplementation with sodium butyrate, probiotic (Lactobacillus plantarum) and their interaction, in the diet for post-larvae of the Pacific white shrimp (Litopenaeus vannamei) in pre-nursery. We used the following treatments during the entire experimental period: (1) Probiotic 1x108 UFC/g, sodium butyrate 2%, (3) probiotic 1x108 UFC/g + sodium butyrate 2%, (4) control (Base diet). In all treatment we added culture medium in the same doses as in the probiotic treatments. We used 16 experimental units of 60L each, with the bottom Ushaped, stocked with 2,880 post-larvae 5. Fifteen days later, regardless the presence or absence of the probiotic, shrimps from treatment with butyrate had higher survival (p = 0.0039) and lowest individual dry weight (p = 0.0043). No morphological changes were observed in the gut of postlarvae in any treatment. Therefore, the diet supplementation with sodium butyrate increases the survival of shrimp post-larvae of in the pre-nursery phase, without causing morphological changes in its gut.(AU)

Este estudo teve por objetivo avaliar o uso suplementar de probiótico (Lactobacillus plantarum) e butirato de sódio, e a interação deles na dieta de póslarvas de camarão-branco-do-pacífico (Litopenaeus vannamei) em fase de pré-berçário. Durante o experimento foram aplicados nas dietas os tratamentos: (1) probiótico 1x108 UFC/g, (2) butirato de sódio 2%, (3) probiótico 1x108 UFC/g + butirato de sódio 2%, (4) controle (dieta base). Todos os tratamentos tiveram a adição de meio de cultura na mesma dosagem utilizada nos tratamentos com probiótico. Foram utilizadas 16 unidades experimentais de 60 L cada uma, com fundo em formato U, povoadas com 2.880 póslarvas 5. Após quinze dias, independentemente da presença ou não do probiótico, os camarões dos tratamentos com butirato apresentaram maior sobrevivência (p = 0,0039) e menor peso seco individual (p = 0,0043). Não foram observadas alterações morfológicas no intestino das pós-larvas em nenhum dos tratamentos. Portanto, a suplementação com butirato de sódio na ração aumenta a sobrevivência das pós-larvas de camarões na fase de pré-berçário sem causar alteração morfológica em seu intestino.(AU)

AVALIAÇÃO DE SILAGENS DE SORGO SUBMETIDAS A DIFERENTES NÍVEIS DE INOCULANTE BACTERIANO E PERÍODOS DE ESTOCAGEM

Com o objetivo de avaliar a composição nutricional e os parâmetros fermentativos de silagens de sorgo silageiro submetidas a diferentes níveis de inoculante bacteriano (controle, 7,5, 15, e 30 ml) e períodos de estocagem (20, 40 e 60 dias), foi conduzido um experimento na região da Depressão Central do Rio Grande do Sul. A pesquisa foi conduzida no período de janeiro a julho de 2015, sob delineamento experimental inteiramente casualizado em um arranjo fatorial 4x3 (4 níveis de inoculante e 3 períodos de estocagem), com 4 repetições. Foram observadas interações significativas entre os períodos de estocagem e os níveis de inclusão do inoculante bacteriano para RMS, ácido acético e DFDN. Quanto aos períodos de estocagem, houve diferença para pH, N-NH3, MM, PB, FDN, Lignina, CNF, EE, NDT e produção de leite. O ácido butírico e a MS foram influenciados pelos períodos de estocagem e os níveis de inoculante. As variáveis PE, PG, ácido lático, amido e FDA não foram influenciadas pelos tratamentos. A RMS se aproximou de 99% quando inoculada a dose quatro vezes superior à recomendada, exceto nas silagens estocadas por 60 dias. O pH foi menor em 40 e 60 dias, presumindo que seu declínio ocorreu de forma rápida, e que foi determinante na melhor RMS. O valor nutricional e as variáveis fermentativas das silagens não apresentaram diferença entre 40 e 60 dias de estocagem.O aumento no tempo de estocagem altera o valor nutricional das silagens, elevando os níveis de N-NH3 e FDN, bem como, reduzindo o teor de PB e lignina. A produção potencial de leite por tonelada de MS de silagem produzida aumentou com o período de estocagem. Relacionado com o aumento da MS e NDT, e redução da lignina. O valor nutricional e os parâmetros fermentativos das silagens apresentam o mesmo comportamento entre 40 e 60 dias de estocagem. Os tratamentos avaliados não influenciam as perdas por produção de efluentes e gases, bem como os teores de ácido lático, amido e a fração FDA. Considerando os valores de MS, pH, ácido acético, ácido butírico e N-NH3, as silagens de sorgo produzidas se enquadram como bem fermentadas. Indicando perdas mínimas, sem prejuízo significativo no valor nutricional, quando conservada. A RMS foi superior quando utilizada a dose máxima do inoculante (30 ml). Levando em consideração esta variável para avaliar economicamente, o produtor obtém um retorno econômico, através da redução das perdas e, em produção de leite.

In order to evaluate the nutritional composition and fermentation parameters of sorghum silages subjected to different levels of bacterial inoculant (control, 7.5, 15, and 30 ml) and storage periods (20, 40 and 60 days), an experiment was conducted in the central region of Rio Grande do Sul. The research was conducted from January to July 2015, under a completely randomized experimental design in a 4x3 factorial arrangement (4 levels of inoculant and 3 storage periods), with 4 replications. Significant interactions were observed between storage periods x bacterial inoculant inclusion levels for RMS, acetic acid and NDFD. As for the storage periods, there were differences for pH, N-NH3, Ash, CP, NDF, Lignin, NFC, EE, TDN and milk production. Butyric acid and DM were influenced by storage periods and inoculant levels. The variables EP, GL, lactic acid, starch and ADF were not influenced by the treatments. RMS is approximately 99% when inoculated at a dose four times higher than recommended, except in silages stored for 60 days. The pH content was lower at 40 and 60 days, assuming that its decline occurred quickly, and that it helps to obtain the best RMS. The nutritional value and fermentation parameters of the silages did not dissipate difference between 40 and 60 days of storage. The treatments taken do not influence the losses due to the production of effluents and gases, as well as the levels of lactic acid, starch and the ADF fraction. Consider the DM, pH, acetic acid, butyric acid and N-NH3 values, as produced sorghum silages fit as well fermented. Indicating minimal losses, without significant loss in nutritional value, when preserved. An RMS was higher when a maximum dose of inoculant (30 ml) was used. Taking into account this variable to evaluate economically, the production obtains an economic return, through the reduction of losses and, in milk production.

Dietary supplementation with probiotic and butyrate for Litopenaeus vannamei in pre-nursery / Suplementação dietética com probiótico e butirato de sódio no pré-berçário de Litopenaeus vannamei

This study aimed to evaluate the diet supplementation with sodium butyrate, probiotic (Lactobacillus plantarum) and their interaction, in the diet for post-larvae of the Pacific white shrimp (Litopenaeus vannamei) in pre-nursery. We used the following treatments during the entire experimental period: (1) Probiotic 1x108 UFC/g, sodium butyrate 2%, (3) probiotic 1x108 UFC/g + sodium butyrate 2%, (4) control (Base diet). In all treatment we added culture medium in the same doses as in the probiotic treatments. We used 16 experimental units of 60L each, with the bottom Ushaped, stocked with 2,880 post-larvae 5. Fifteen days later, regardless the presence or absence of the probiotic, shrimps from treatment with butyrate had higher survival (p = 0.0039) and lowest individual dry weight (p = 0.0043). No morphological changes were observed in the gut of postlarvae in any treatment. Therefore, the diet supplementation with sodium butyrate increases the survival of shrimp post-larvae of in the pre-nursery phase, without causing morphological changes in its gut.

Este estudo teve por objetivo avaliar o uso suplementar de probiótico (Lactobacillus plantarum) e butirato de sódio, e a interação deles na dieta de póslarvas de camarão-branco-do-pacífico (Litopenaeus vannamei) em fase de pré-berçário. Durante o experimento foram aplicados nas dietas os tratamentos: (1) probiótico 1x108 UFC/g, (2) butirato de sódio 2%, (3) probiótico 1x108 UFC/g + butirato de sódio 2%, (4) controle (dieta base). Todos os tratamentos tiveram a adição de meio de cultura na mesma dosagem utilizada nos tratamentos com probiótico. Foram utilizadas 16 unidades experimentais de 60 L cada uma, com fundo em formato U, povoadas com 2.880 póslarvas 5. Após quinze dias, independentemente da presença ou não do probiótico, os camarões dos tratamentos com butirato apresentaram maior sobrevivência (p = 0,0039) e menor peso seco individual (p = 0,0043). Não foram observadas alterações morfológicas no intestino das pós-larvas em nenhum dos tratamentos. Portanto, a suplementação com butirato de sódio na ração aumenta a sobrevivência das pós-larvas de camarões na fase de pré-berçário sem causar alteração morfológica em seu intestino.

Lactobacillus plantarum BL011 cultivation in industrial isolated soybean protein acid residue

In this study, physiological aspects of Lactobacillus plantarum BL011 growing in a new, all-animal free medium in bioreactors were evaluated aiming at the production of this important lactic acid bacterium. Cultivations were performed in submerged batch bioreactors using the Plackett-Burman methodology to evaluate the influence of temperature, aeration rate and stirring speed as well as the concentrations of liquid acid protein residue of soybean, soy peptone, corn steep liquor, and raw yeast extract. The results showed that all variables, except for corn steep liquor, significantly influenced biomass production. The best condition was applied to bioreactor cultures, which produced a maximal biomass of 17.87 g L-1, whereas lactic acid, the most important lactic acid bacteria metabolite, peaked at 37.59 g L-1, corresponding to a productivity of 1.46 g L-1 h-1. This is the first report on the use of liquid acid protein residue of soybean medium for L. plantarum growth. These results support the industrial use of this system as an alternative to produce probiotics without animal-derived ingredients to obtain high biomass concentrations in batch bioreactors.(AU)

Inoculação de silagem de capim-elefante com microrganismos do trato digestório de bovinos

O capim-elefante (Pennisetum purpureum cv. Cameroon) é utilizado na produção de silagem e apresenta suscetibilidade à deterioração por microrganismos indesejáveis durante a fermentação. O uso de microrganismos do trato digestório de bovinos pode ser estudado como forma de reduzir a deterioração. Assim, o objetivo foi avaliar a inoculação da Lactobacillus plantarum e das espécies fúngicas Aspergillus terreus e Trichoderma longibrachiatum do trato digestório de bovinos na fermentação do capimelefante. Foram realizados dois experimentos. No primeiro, avaliaram-se duas concentrações de L. plantarum na ensilagem de capim-elefante pré-emurchecido e fermentado em tubo Falcon. No segundo experimento foi avaliado a inoculação dos fungos A. terreus, T. longibrachiatum e o mix de ambos nas concentrações de 105 unidades formadoras de colônias por grama (UFC/g) sobre a estabilidade aeróbica, composição bromatológica e microbiológica da silagem fermentada em minissilos de PVC. As diferentes inoculações e formas de conservação da forragem evidenciaram resultados distintos. A inoculação da L. plantarum não influenciou as perdas de matéria seca e efluente, o pH e a comunidade microbiológica da silagem fermentada em tubo Falcon, porém reduziu a população de enterobactérias e causou inexistência das bactérias não fermentadoras de lactose. Por outro lado,verificou-se que a inoculação dos fungos A. terreus e T. longibrachiatum afetou positivamente os teores de fibra em detergente neutro e carboidratos não fibrosos, a estabilidade aeróbica da silagem e a comunidade de microrganismos no momento de abertura e após 10 dias de exposição aeróbica da silagem. A silagem MIX foi a mais estável após exposição aeróbica, mas asilagem controle, A. terreus e T. longibrachiatum apresentaram menores perdas de matéria seca (P <0,05). Os tratamentos não afetaram os teores de matéria mineral, proteína bruta e estrato etéreo (P >0,05). Apesar disso, a silagem inoculada com MIX apresentou maior concentração de fibras e menor teor de carboidratos não fibrosos que a inoculada com T. longibrachiatum. Apenas o pH final da silagem MIX assumiu valor acima de 4,2 considerado valor mínimo para uma boa fermentação. Verificou-se efeito do tipo de inoculação na população de Diplococcus na abertura da silagem e de Bastonetes, Lactobacillus e total de bactérias láticas após 10 dias de exposição aeróbica. Em conclusão, a inclusão de A. terreus isolado ou em mistura com T. longibrachiatum melhora a estabilidade aeróbica da silagem, mas eleva o teor de fibra em detergente neutro e reduz o teor de carboidratos não fibrosos.

Elephant grass is used in the production of silage to supply animals when food is scarce, but it is susceptible to deterioration by undesirable microorganisms during fermentation. The objective of the work was to evaluate the inoculation of Lactobacillus plantarum and of the fungal species Aspergillus terreus and Trichoderma longibrachiatum from the bovine digestive tract in the ensiling of elephant grass (Pennisetum purpureum cv. Cameroon). Two experiments were carried out. In the first, two concentrations of L. plantarum in the silage of prewilted elephant grass and fermented in Falcon tube were evaluated. In the second experiment it was evaluated the inoculation of the fungi A. terreus, T. longibrachiatum and the mix of both fungi in the concentrations of 105 colony forming units per gram (CFU / g) on the aerobic stability and bromatological and microbiological composition of the fermented silage in PVC mini-silks. The different inoculations and ways of preserving forage showed different results. The inoculation of L. plantarum did not influence the losses of dry matter and effluent, the pH and the microbiological community of the silage fermented in Falcon tube, however it reduced the population of enterobacteria and caused the absence of non-fermenting lactose bacteria. On the other hand, it was verified that the inoculation of A. terreus and T. longibrachiatum positively affected the levels of neutral detergent fiber and non-fibrous carbohydrates, the aerobic stability of the silage and the community of microorganisms at the time of opening and after 10 days aerobic exposure of silage. The MIX silage was the most stable after aerobic exposure, but the control silage, A. terreus and T. longibrachiatum showed lower losses of dry matter (P <0.05). The treatmentsdid not affect the levels of mineral matter, crude protein and ether layer (P > 0.05). Despite this, the silage inoculated with MIX presented a higher concentration of fibers and a lower content of non-fibrous carbohydrates than that inoculated with T. longibrachiatum. Only the final pH of the MIX silage assumed a value above 4.2 considered for good fermentation. There was an effect of the type of inoculation in the population of Diplococcus in the opening of silage and rods, Lactobacillus and total lactic acid bacteria after 10 days of aerobic exposure. In conclusion, the inclusion of A. terreus alone or in a mixture with T. longibrachiatum improves the aerobic stability of the silage, but increases the neutral detergent fiber content and reduces the non-fibrous carbohydrate content.

Queijo coalho de búfala com leite de vaca e potencial funcional

O leite de búfala se destaca por possuir maior porcentagem de extrato seco total, o que proporciona maior rendimento na produção de derivados, como o queijo. Contudo, devido a características reprodutivas dos bubalinos. há um desafio constante quanto a sazonalidade na produção leiteira. Assim, a mistura de leite de vaca ao leite de búfala para manufatura de produtos lácteos mistos pode ser uma alternativa a fim de atender a demanda de produtos lácteos bubalinos pelo mercado consumidor. Adicionalmente. as inovações tecnológicas como a adição de ingredientes funcionais (inulina e Lactobacillus plantarum) possibilitam ganhos na qualidade nutricional, bem como valor agregado ao produto, fortalecendo a cadeia láctea de búfala. Nesse contexto, a primeira parte do presente trabalho teve por finalidade selecionar a melhor formulação, quanto a atributos sensoriais. para elaboração de queijo coalho misto bubalino. com inclusão de diferentes percentuais de leite de vaca (15%, 30% e 45%). Ademais, o segundo momento do trabalho objetivou, a partir do queijo de Coalho de búfala misto previamente selecionado, avaliar a viabilidade da adição do probiótico Lactobacillusplantarum e do prebiótico inulina durante os 10 dias de maturação dos queijos. Os resultados do primeiro momento do trabalho (Capítulo 1) demonstram que a adição de até 45% de leite de vaca promove ganhos sensoriais significativos quanto aos atributos de cor e aparência, quando comparado ao queijo de Coalho produzido exclusivamente com leite de búfala. No segundo momento (Capítulo 2), a adição da inulina não alterou a caracterização físico-química do produto como queijo de coalho. Em contrapartida, a inoculação direta do L. plantarum mostrou-se inviável. pois não houve crescimento do probiótico ao longo dos 10 dias de maturação. Dessa maneira, a adição de leite de vaca na formulação de queijo de coalho de búfala mostrou grande potencial de receptividade frente ao mercado consumidor e a inulina é um ingrediente capaz de ser incorporado em queijos coalho visando a elaboração de derivados funcionais. Assim, essas são inovações tecnológicas que podem contribuir para a diversificação de derivados lácteos a partir de leite de búfala e, dessa maneira, potencializar o setor da bubalinocultura leiteira.

Buffalo milk stands out for havrng a higher perceiitage of total solids. which provides greater yield in the production of derivatives, such as cheese. However, due to the reproductive characteristics of buffaloes, there is a constant challenge as to seasonality in milk production. Thus, the mixture of cow's milk and buffalos milk for the manufacture of mixed dairy products may be an altemative to meet the demand for buffalo dairy products by the consumer market. In addition. technological innovations such as the addition of functional ingredients (inulin and Lactobacillus plantarum) enable gains in nutntional quality. as well as an added value to the product. strengthening the buffalo milk chain. In this context, the fírst part of the present work aimed to select the best formulation. in terms of sensory attributes. for the production of mixed buffalo rennet cheese, with the inclusion of different percentages of cows milk (15%, 30%, and 45%). In addition. the second stage of the work aimed, based on the previously selected mixed buffalo curd cheese, to evaluate the viability of adding the probiotic Lactobacillus plantarum and the prebiotic inulin during the 10 days of cheese maturation. The results of the fírst moment of the work (Chapter 1) demonstrate that the addition of up to 45% of cow's milk promotes signifícant sensory gains in terms of color and appearance attributes when compared to Coalho cheese produced exclusively with buffalo milk. In the second moment (Chapter 2), the addition of inulin did not alter the physical-chemical characterization of the product as rennet cheese. In contrast. the direct moculation of L. plantarum proved to be unfeasible, as there was no growth of the probiotic over the 10 days of maturation. Thus. the addition of cow's milk in the formulation of buffalo rennet cheese showed great potential for receptivity in the consumer market and inulin is an ingredient capable of being incorporated into rennet cheeses in order to elaborate functional derivatives. Thus, these are technological innovations that can contribute to the diversification of dairy products from buffalo milk and. thus. enhance the sector of dairy buffalo famiing.

Use of green fluorescent protein to monitor Lactobacillus plantarum in the gastrointestinal tract of goats

The experiment aimed to specifically monitor the passage of lactobacilli in vivo after oral administration. The green fluorescent protein (GFP) gene was cloned downstream from the constitutive p32 promoter from L. lactis subsp. cremoris Wg2. The recombinant expression vector, pLEM415-gfp-p32, was electroporated into Lactobacillus plantarum (L. plantarum) isolated from goat. Green fluorescent protein (GFP) was successfully expressed in L. plantarum. After 2 h post-administration, transformed Lactobacillus could be detectable in all luminal contents. In the rumen, bacteria concentration initially decreased, reached the minimum at 42 h post-oral administration and then increased. However, this concentration decreased constantly in the duodenum. This result indicated that L. plantarum could colonize in the rumen but not in the duodenum..(AU)