Association of polymorphisms in growth hormone and leptin candidate genes with live weight traits of Brahman cattle.

Polymorphisms in candidate genes can produce significant and favorable changes in the phenotype, and therefore are useful for the identification of the best combination of favorable variants for marker-assisted selection. In the present study, an assessment to evaluate the effect of 11 single nucleotide polymorphisms (SNPs) in candidate genes on live weight traits of registered Brahman cattle was performed. Data from purebred bulls were used in this assessment. The dataset included birth (BW), weaning (WW), and yearling (YW) weights. A panel of 11 SNP markers, selected by their formerly reported or apparent direct and indirect association with live weight traits, was included in an assessment previously confirming their minimum allele frequency (<0.05). Live weights were adjusted BW (aBW), WW (aWW), and YW (aYW) using a generalized linear model, which included the fixed effects of herd and season of birth and the random effect of the sire and year of birth. An SNP in a growth hormone gene (GH4.1) was significantly related to aWW (P = 0.035) with an estimate substitution effect of 3.97 kg (P = 0.0210). In addition, a leptin SNP (LEPg.978) was significantly associated with aYW (P = 0.003) with an estimate substitution effect of 9.57 kg (P = 0.0007). The results suggest that markers GH4.1 and LEPg.978 can be considered as candidate loci for assisted genetic improvement programs in Mexican Brahman cattle.

Fermentation adaptability of three probiotic Lactobacillus strains to oat, germinated oat and malted oat substrates.

Functional foods targeting the improvement of gastrointestinal health are widely recognized; of these, dairy-based probiotics are the most popular. Thus, the design of nondairy probiotics applying fruits, vegetables and cereals has raised great interest in the healthy food sector. The objective of this work was to assess the potential of germinated and malted oat substrates to support the growth of the probiotic cultures Lactobacillus acidophilus, Lactobacillus casei and Lactobacillus rhamnosus. Fermentations were carried out with distinctive oat substrates at inoculum levels of 3, 5 and 7% v/v, substrate concentrations of 3, 5 and 7% w/v and with sucrose addition 1·5% w/v. Lag phase profiles, maximum growth rates and maximal growths were evaluated; protein and sugar contents were also quantified. There was no significant effect (P > 0·05) of the inoculum size on the fermentation kinetics; however, oat media significantly affected the growth kinetics. In simple oat media, Lact. acidophilus exhibited biphasic growth patterns. Lactobacillus growth patterns were significantly affected (P < 0·05) by the supplementation with protein sources. The germination and malting processes significantly improved oats nutrient characteristics demonstrating to be adequate substrates for the fermentation with probiotic lactobacilli. Significance and impact of the study: In this work, the effect of oat media composition and fermentation conditions on the growth kinetics of three probiotic lactobacilli was determined. The variation in the inoculum levels did not have a significant effect on the probiotic cultures growth. Results revealed that protein supplemented simple, germinated and malted oat enhanced the cell viability of the probiotic lactobacilli; Lactobacillus casei exhibited better growth adaptability. The results also highlight that different weight in volume oat substrate concentrations has particular effects on Lact. casei growth kinetics. Our results contribute to a better understanding of oat-based media formulations as substrates for probiotic cultures.