Effects of Garlic Oil and Cinnamaldehyde on Sheep Rumen Fermentation and Microbial Populations in Rusitec Fermenters in Two Different Sampling Periods.

Garlic oil (GO) and cinnamaldehyde (CIN) have shown potential to modify rumen fermentation. The aim of this study was to assess the effects of GO and CIN on rumen fermentation, microbial protein synthesis (MPS), and microbial populations in Rusitec fermenters fed a mixed diet (50:50 forage/concentrate), as well as whether these effects were maintained over time. Six fermenters were used in two 15-day incubation runs. Within each run, two fermenters received no additive, 180 mg/L of GO, or 180 mg/L of CIN. Rumen fermentation parameters were assessed in two periods (P1 and P2), and microbial populations were studied after each of these periods. Garlic oil reduced the acetate/propionate ratio and methane production (p < 0.001) in P1 and P2 and decreased protozoal DNA concentration and the relative abundance of fungi and archaea after P1 (p < 0.05). Cinnamaldehyde increased bacterial diversity (p < 0.01) and modified the structure of bacterial communities after P1, decreased bacterial DNA concentration after P2 (p < 0.05), and increased MPS (p < 0.001). The results of this study indicate that 180 mg/L of GO and CIN promoted a more efficient rumen fermentation and increased the protein supply to the animal, respectively, although an apparent adaptive response of microbial populations to GO was observed.

Replacing Forage by Crude Olive Cake in a Dairy Sheep Diet: Effects on Ruminal Fermentation and Microbial Populations in Rusitec Fermenters.

Olive oil extraction generates large amounts of a highly pollutant by-product called olive cake (OC), and its use in ruminant feeding could be an alternative. This study was designed to evaluate the effects of partially replacing forage by crude OC (COC) in a mixed dairy diet on rumen fermentation and microbial populations in Rusitec fermenters. The COC replaced 33% of the forage (66% maize silage and 33% barley straw) and was included at 16.6% of the total diet. Four fermenters were used in a cross-over design with two 13-day incubation periods. Experimental diets had a 50:50 forage-to-concentrate ratio and were formulated to contain the same protein (16.0%) and neutral detergent fiber (32.5%) levels. Compared with control fermenters, those fed the COC diet showed greater (p ≤ 0.02) pH (6.07 vs. 6.22), diet disappearance (0.709 vs. 0.748), and butyrate proportions (18.0 vs. 19.4), but there were no differences in volatile fatty acids and ammonia production. Microbial growth, bacterial diversity, protozoal abundance, and relative abundance of fungi and archaea were unaffected by diet, although the solid phase of COC-fed fermenters showed greater (p = 0.01) bacterial abundance than control ones. Results indicate that COC could replace 33% of the forage in a mixed dairy diet.

Effects of Replacing Extruded Maize by Dried Citrus Pulp in a Mixed Diet on Ruminal Fermentation, Methane Production, and Microbial Populations in Rusitec Fermenters.

Citrus pulp is a highly abundant by-product of the citrus industry. The aim of this study was to assess the effects of replacing extruded maize (EM; 20% of total diet) by dried citrus pulp (DCP; 20%) in a mixed diet on rumen fermentation and microbial populations in Rusitec fermenters. The two diets contained 50% alfalfa hay and 50% concentrate, and the same protein level. Four Rusitec fermenters were used in a cross-over design with two 13-d incubation runs. After 7-d of diet adaptation, diet disappearance, fermentation parameters, microbial growth, and microbial populations were assessed. Fermenters receiving the DCP showed greater pH values and fiber disappearance (p < 0.001) and lower methane production (p = 0.03) than those fed EM. Replacing EM by DCP caused an increase in the proportions of propionate and butyrate (p < 0.001) and a decrease in acetate (p = 0.04). Microbial growth, bacterial diversity, and the quantity of bacteria and protozoa DNA were not affected by the diet, but the relative abundances of fungi and archaea were greater (p < 0.03) in solid and liquid phases of DCP fermenters, respectively. Results indicate that DCP can substitute EM, promoting a more efficient ruminal fermentation.

Chemical Composition, In Vitro Digestibility and Rumen Fermentation Kinetics of Agro-Industrial By-Products.

The nutritive value of 26 agro-industrial by-products was assessed from their chemical composition, in vitro digestibility and rumen fermentation kinetics. By-products from sugar beet, grape, olive tree, almond, broccoli, lettuce, asparagus, green bean, artichoke, peas, broad beans, tomato, pepper, apple pomace and citrus were evaluated. Chemical composition, in vitro digestibility and fermentation kinetics varied largely across the by-products. Data were subjected to multivariate and principal component analyses (PCA). According to a multivariate cluster analysis chart, samples formed four distinctive groups (A-D). Less degradable by-products were olive tree leaves, pepper skins and grape seeds (group A); whereas the more degradable ones were sugar beet, orange, lemon and clementine pulps (group D). In the PCA plot, component 1 segregated samples of groups A and B from those of groups C and D. Considering the large variability among by-products, most of them can be regarded as potential ingredients in ruminant rations. Depending on the characteristic nutritive value of each by-product, these feedstuffs can provide alternative sources of energy (e.g., citrus pulps), protein (e.g., asparagus rinds), soluble fibre (e.g., sugar beet pulp) or less digestible roughage (e.g., grape seeds or pepper skin).

Colgajo de la primera arteria metacarpiana dorsal: revisión y aplicación clínica de una técnica clásica / Review and description of a classic technique of the first dorsal metacarpal artery flap

Antecedentes y Objetivo. Entre las opciones para cobertura de defectos de piel en mano y especialmente para reconstrucción del pulgar, el colgajo de primera arteria metacarpiana dorsal (PAMD) que utiliza la piel del dorso de la falange proximal del índice es una técnica utilizada desde hace años y que brinda buenos resultados. Nuestro objetivo es actualizar este colgajo mediante una revisión crítica de la literatura al respecto ilustrada con disección en cadáver y su aplicación en varios casos clínicos de nuestra experiencia. Material y método. Revisamos los antecedentes históricos y la anatomía del colgajo y hacemos una descripción detallada de la técnica quirúrgica mediante disección en cadáver, aportando dibujos y fotografías, complementado con la descripción detallada de 4 casos clínicos exitosos. Resultados. Encontramos 21 artículos relevantes sobre el colgajo de PAMD complementados con 2 capítulos de libros de mano. En cuanto a la revisión anatómica en cadáver comprobamos que este colgajo tiene un eje vascular similar al descrito en la literatura y en relación al componente clínico, demostramos que es un colgajo reproducible y seguro. Conclusiones. Teniendo en cuenta las indicaciones precisas y un conocimiento claro de la técnica, el colgajo de PAMD es una alternativa versátil y segura para el tratamiento de defectos cutáneos en mano

Background and Objective. Among coverage options for skin defects on the hand and especially for reconstruction of the thumb, the flap of the first metacarpal dorsal artery that uses the skin of the back of the proximal phalanx of the index, is a well known technique providing good results. Our aim is to carry out an actualization of this flap with a critical review of the literature, illustrated with cadaver dissection, and its application in some clinical cases of our own experience. Methods. We conduct a review of the historical antecedents, the anatomy and a detailed description of the surgical technique by means of dissections in cadaver complemented with drawings and photos and the presentation of 4 successful clinical cases. Results. We found 21 relevant articles complemented with 2 chapters of hand books. Based on these, a detailed documentation of the history, anatomy and surgical technique of the first metacarpal dorsal artery flap was made. On the part of the anatomical revision in corpses it was found that this flap has a vascular axis similar to that described in the literature, and on the part of the clinical application, we demostrate that is a secure and reproducible flap. Conclusions. Taking into account the precise indications and a clear knowledge of the technique, the first metacarpal dorsal artery flap is a versatile and safe alternative for the management of skin defects in the hand