An alkaloidal fraction of Annona tomentosa possesses anthelmintic activity and induces surface modifications in Haemonchus contortus.

The nematode Haemonchus contortus is, as a parasite, responsible for most mortality of small ruminants, causing significant economic losses. Numerous plant-derived compounds have exhibited promising anthelmintic activities against this nematode. Notably, the Annona genus stands out for demonstrated anthelmintic effects by extracts from several of its species against different nematodes. This study aimed to assess the effect of an Annona tomentosa fraction, rich in alkaloids, on H. contortus. This fraction, named Alk.F, is derived from the methanolic extract of the plant's stem bark. Chemical characterization of Alk.F was performed by liquid chromatography coupled with mass spectrometry. Among the nine predominant peaks obtained, seven alkaloids were identified: reticuline, reticuline N-oxide, reticuline N-oxide isomer, cyclanoline, asimilobine, tetrahydropalmatine and anonaine. Alk.F inhibited the larval development of H. contortus with an IC50 of 0.026 mg/mL, inhibited larval exsheathment with an IC50 of 0.38 mg/mL, and displayed low hemolytic activity towards sheep erythrocytes. Furthermore, atomic force microscopy revealed that Alk.F altered adhesive forces and the height profile on the surface of H. contortus larvae. In conclusion, A. tomentosa alkaloids alter the cuticle structure of H. contortus, inhibiting larval development and exsheathment, thus offering possibilities for contributing to the development of new anthelmintic drugs.

Carcass characteristics and meat quality of male pigs submitted to surgical or immunological castration.

The objective of this study was to evaluate carcass characteristics and meat quality of surgically castrated and immunocastrated male pigs. Data were collected from 24 surgically castrated pigs and 24 immunocastrated male entire originating from the commercial line (Agroceres x Topigs), receiving isonutritive diets and were housed in the same experimental shed, slaughtered at 177 days old, with a slaughter weight of 127.8 (± 6.5) and 135.1 (± 7.8) kg, respectively. Carcass and meat quality characteristics such as carcass yield, lean meat yield, fat content, backfat thickness, muscle depth, pH, meat coloring and, drip, thawing and cooking loss, were evaluated. Immunocastrated pigs have heavier carcass, higher meat yield and lower fat thickness when compared to surgically castrated animals. Regarding meat quality, the immunocastrated presented a lighter meat, less reddness and less water holding capacity. In conclusion, this study confirmed that the carcass of male pigs, submitted immunocastration, has lower yield, however, more meat and less fat content, when compared to carcass of male pigs surgically castrated. Meat quality showed peculiar characteristics for immunocastrated pigs, and can be used more for sausage production, since it retains less water and have smaller redness color compared to surgically castrated pigs.