RESUMO

The aim of this study was to evaluate the effect of increasing levels of cashew nut shell liquid (CNSL) in ruminant diets on in vitro dry matter digestibility (IVDMD), gas production kinetics, ruminal fermentation parameters, ammoniacal nitrogen concentration (NH3-N), and pH of the artificial rumen contents. The experimental design was completely randomized in a factorial 5 x 4 + 1 design, with five concentrate levels (200, 400, 600, 800, and 1,000 g kg-1 DM) and four CNSL levels (0, 0.3, 0.6, and 1.2 g kg-1 DM), as well as a control diet comprising only whole-plant corn silage, totaling 21 treatments. The inclusion of concentrate linearly increased IVDMD, while CNSL levels showed a quadratic effect, with the maximum estimated at 0.5 g kg-1 of CNSL. The total gas production, the disappearance of the substrate, the fraction of slow degradation (fraction VF2), and the respective degradation rate (fraction μ2) linearly increased with increasing levels of concentrate in the diet. Increasing concentrate levels resulted in a linear increase in the concentration of NH3-N and a reduction in the pH of the rumen liquid. Increasing CNSL levels decreased the concentration of NH3-N and increased the ruminal pH. The inclusion of 0.5 g CNSL kg-1 in the ruminant diets improved IVDMD, without altering the kinetic parameters of ruminal fermentation. The addition of CNSL to ruminant diets reduces ammoniacal nitrogen production and can avoid drastic reductions in ruminal pH, favoring better fermentation in the rumen.(AU)

O objetivo deste estudo foi avaliar o efeito do líquido de casca de castanha de caju (LCC) na dieta de ruminantes com níveis crescentes de concentrado sobre a digestibilidade in vitro da matéria seca (DIVMS), cinética de produção de gases e parâmetros ruminais, concentração de nitrogênio amoniacal (N-NH3) e o pH do conteúdo do rúmen artificial. O delineamento experimental foi inteiramente casualizado, em arranjo factorial 5x4+1, com cinco níveis de concentrado (200, 400, 600, 800 e 1000 g kg-1MS) e quatro níveis de LCC (0, 0,3, 0,6 e 1,2 g kg-1 MS), e uma dieta controle, composta apenas por silagem de milho planta inteira, totalizando 21 tratamentos. A inclusão de concentrado aumentou linearmente a DIVMS, enquanto que os níveis LCC mostraram um efeito quadrático, com o máximo estimado de 0,5 g kg-1 de LCC. A produção total de gás, o desaparecimento do substrato, a fracção de degradação lenta (fracção VF2) e a respectiva taxa de degradação (fracção μ2) aumentaram de forma linear com aumento crescente dos níveis de concentrado na dieta. O aumento dos níveis de concentrado resultou em aumento linear na concentração de N-NH3 e na redução no pH do líquido ruminal. O aumento da concentração LCC reduziu os níveis de N-NH3 e aumentou o pH do rúmen. A inclusão de 0,5 g kg-1 de LCC na dieta dos ruminantes melhorou a DIVMS, sem alterar os parâmetros cinéticos de fermentação ruminal. A adição de LCC na dieta de ruminantes reduz a produção de amônia e evitou reduções drásticas no pH ruminal, favorecendo uma melhor fermentação no rúmen.(AU)

Assuntos

RESUMO

The aim of this study was to evaluate the effect of increasing levels of cashew nut shell liquid (CNSL) in ruminant diets on in vitro dry matter digestibility (IVDMD), gas production kinetics, ruminal fermentation parameters, ammoniacal nitrogen concentration (NH3-N), and pH of the artificial rumen contents. The experimental design was completely randomized in a factorial 5 x 4 + 1 design, with five concentrate levels (200, 400, 600, 800, and 1,000 g kg-1 DM) and four CNSL levels (0, 0.3, 0.6, and 1.2 g kg-1 DM), as well as a control diet comprising only whole-plant corn silage, totaling 21 treatments. The inclusion of concentrate linearly increased IVDMD, while CNSL levels showed a quadratic effect, with the maximum estimated at 0.5 g kg-1 of CNSL. The total gas production, the disappearance of the substrate, the fraction of slow degradation (fraction VF2), and the respective degradation rate (fraction μ2) linearly increased with increasing levels of concentrate in the diet. Increasing concentrate levels resulted in a linear increase in the concentration of NH3-N and a reduction in the pH of the rumen liquid. Increasing CNSL levels decreased the concentration of NH3-N and increased the ruminal pH. The inclusion of 0.5 g CNSL kg-1 in the ruminant diets improved IVDMD, without altering the kinetic parameters of ruminal fermentation. The addition of CNSL to ruminant diets reduces ammoniacal nitrogen production and can avoid drastic reductions in ruminal pH, favoring better fermentation in the rumen.

O objetivo deste estudo foi avaliar o efeito do líquido de casca de castanha de caju (LCC) na dieta de ruminantes com níveis crescentes de concentrado sobre a digestibilidade in vitro da matéria seca (DIVMS), cinética de produção de gases e parâmetros ruminais, concentração de nitrogênio amoniacal (N-NH3) e o pH do conteúdo do rúmen artificial. O delineamento experimental foi inteiramente casualizado, em arranjo factorial 5x4+1, com cinco níveis de concentrado (200, 400, 600, 800 e 1000 g kg-1MS) e quatro níveis de LCC (0, 0,3, 0,6 e 1,2 g kg-1 MS), e uma dieta controle, composta apenas por silagem de milho planta inteira, totalizando 21 tratamentos. A inclusão de concentrado aumentou linearmente a DIVMS, enquanto que os níveis LCC mostraram um efeito quadrático, com o máximo estimado de 0,5 g kg-1 de LCC. A produção total de gás, o desaparecimento do substrato, a fracção de degradação lenta (fracção VF2) e a respectiva taxa de degradação (fracção μ2) aumentaram de forma linear com aumento crescente dos níveis de concentrado na dieta. O aumento dos níveis de concentrado resultou em aumento linear na concentração de N-NH3 e na redução no pH do líquido ruminal. O aumento da concentração LCC reduziu os níveis de N-NH3 e aumentou o pH do rúmen. A inclusão de 0,5 g kg-1 de LCC na dieta dos ruminantes melhorou a DIVMS, sem alterar os parâmetros cinéticos de fermentação ruminal. A adição de LCC na dieta de ruminantes reduz a produção de amônia e evitou reduções drásticas no pH ruminal, favorecendo uma melhor fermentação no rúmen.

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RESUMO

The objective of this study was to estimate the heritability of predicted daily enteric methane emissions (PME) from growing Nellore cattle. Dry matter intake (DMI) records of 955 Nellore animals that were born between 2004 and 2013, which were obtained in a postweaning performance test lasting 83 ± 15 days, were used. The PME of each animal, obtained as MJ/day and converted to g/day, was estimated using three equations: PME1 (MJ/day) = 2.29 + 0.647 x DMI (kg/day), PME2 (MJ/day) = 3.96 + 0.561 x DMI (kg/day), and PME3 (MJ/day) = 4.41 + 0.50 x DMI (kg/day). The heritability (h2) of PME obtained using the three equations was identical to the h2 of DMI, regardless of whether the model included the effect of mid-test weight (h2 = 0.32 ± 0.069) or not (h2 = 0.48 ± 0.069). The equations were based exclusively on variations in DMI, and detected variations in this trait without taking into consideration individual differences in enteric methane emission caused by differences in fermentation and digestion capacity. Therefore, prediction equations of enteric methane emission from DMI are not adequate to estimate differences between animals.

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Determinations of the fecal fermentation in subjects may be very useful to know the fermentative capacity of his colonic bacteria. Determinations of basal fecal fermentation (FFB) and fecal fermentation with lactulose (FFL) were done in 30 normal subjects and 126 patients with flatulence, especially meteorism. The media +/- s.d. of FFB was significantly higher in the normal subjects than in the patients with flatulence (1.82 +/- 1.55 vs. 1.24 +/- 1.40 ml of gas/24 h; P: 0.015). On the contrary, in patients with flatulence the obtained media +/- s.d. of FFL and of the differences between FFL and FFB (FFL-FFB) were significantly and markedly higher than in the normal subjects (respectively: 8.84 +/- 5.55 vs. 5.72 +/- 3.72 ml of gas/24 h, P: 0.004; and 7.60 +/- 5.05 vs. 3.91 +/- 3.22 ml of gas/24 h, P<0.00001). The obtained results seem to indicate that patients with flatulence tend to have a colonic flora with high fermentative capacity.

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The objective of this study was to verify the effect of soaking on the factors causing flatulence in the common bean (Phaseolus vulgaris, L.) cv. IAC-Carioca during domestic preparation. A biological assay using recently weaned (21 days) male Wistar rats provided the Food Conversion Efficiency (FCE) and the Net Protein Ratio (NPR). Five treatments were carried out with isocaloric (350.9 +/- 37.9 kcal/100 g) and isoprotein (12.0 +/- 0.5%) experimental diets, with the following protein sources: beans cooked without soaking (BNS), beans soaked and cooked with the soaking water (BSWW), beans soaked and cooked without the residual soaking water (BSNW), control diet (casein) (CC), casein plus the total soluble solids found in the soaking water (CSS) for comparative purposes, and an aproteic diet (AP) for corrective purposes, all diets offered ad libitum. The contents of raffinose-type oligosaccharides were determined in the different domestic preparations of the beans. Significant reductions were observed in the contents of the oligosaccharides raffinose (25.0%), stachyose (24.8%), and verbascose (41.7%), and in the contents of total sugars (80.6%), reducing sugars (58.2%), nonreducing sugars (90.3%), and starch (26.8%) when soaking took place before cooking and elimination of the soaking water not absorbed by the beans (BSNW) was used. No significant difference (p > 0.05) was observed between the values for FCE and NPR of the control diet (casein) and control diet plus soaking water soluble solids. Neither was any significant difference between the values for the different bean treatments found, though the values for FCE and NPR were lower than those obtained for casein treatments. Thus it was verified that although the domestic preparation of the common bean significantly reduced the contents of raffinose-type oligosaccharides, total reducing and nonreducing sugars and starch, it did not interfere with its nutritive value.

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At present physicians focus their medicine studies in well defined illnesses as peptic ulcer, gastric cancer, ulcerative colitis and so on. However, patients reveal their discomfort to us, that is their symptoms or group of symptoms (syndromes). For this reason, our concern for many years has been the study of symptoms and syndromes. In this review we will be looking at the concepts and information gathered with respect to intestinal gases, clinically known as flatulence.

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RESUMO

The objective of this study was to evaluate the effect of the soaking step and the domestic processing of the common bean, on the chemical composition, the levels of phytate, tannin, starch and flatulence factors by utilizing the follows treatments: raw bean (FC), freeze-dried cooked unsoaked bean (FCSM), freeze-dried cooked bean without the non-absorbed soaking water (FCSAM), freeze-dried cooked bean with the non-absorbed soaking water (FCCAM) and the soaking water (AM). The beans were soaking for a period for 16 hours in the proportion 3:1 (water:beans) at room temperature. The effect of the phytates and tannins on the net protein efficiency ratio (NPR) and protein digestibility using male Wistar rats were studied. A decrease in the phytate content of the beans (85%) with use of soaking was observed. In the case of the tannin content, only the cooking of the beans promoted high decomposition (84%). In the (FCSAM) treatment a decrease in the raffinose (25.0%), stachiose (24.8%), verbascose (41.7%) and starch (26.8%) contents was observed. Diets containing casein (control), casein plus the soluble solids obtain from the soaking water showed no significant difference (p > 0.05) for the NPR, as well as for the different bean treatments, although these showing lower values. The treatment (FCSM) showed the higher digestibility (74.3 +/- 5.8%) of the bean treatments, the casein diets showing 94.6 +/- 0.9%. The reduction of the phytates, tannin, starch contents and flatulence factors in the common bean was most effective when the soaking water not absorbed was discarded (FCSAM).

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