RESUMEN
In this work 60 thermotolerant Campylobacter strains (37 C. jejuni and 23 C. coli) isolated from the cows, pigs, chickens and ducks (15 strains of each type of animal) were used to establish their growth capacity on media containing cow or swine blood as potential substitutes of sheep or horse blood. The growth capacity was assessed by viable counts on cow and swine blood media, using the modified Miles and Misra method. Campylobacter strains showed better growth in the media supplemented with pig or sheep blood than with cow blood. Thus, the use of pig blood could be a supplement for Campylobacter culture medium, when there was no availability of sheep or horse blood.
Na cidade de Iquitos (Região Amazônica do Peru), tanto o sangue de carneiro quanto o de eqüino, ambos recomendados como suplemento nos meios de cultura para Campylobacter, são difíceis de encontrar. No entanto, sangues de bovino e de suíno são de fácil disponibilidade. Por esta razão, 60 amostras de Campylobacter termotolerantes (37 C. jejuni e 23 C. coli) isoladas de bovinos, suínos, frangos e patos (15 amostras de cada animal) foram utilizadas para estabelecer sua capacidade de crescimento em meios de cultura contendo sangue de bovino ou de suíno como potenciais substitutos do sangue de carneiro ou de eqüino. A capacidade de crescimento foi estabelecida através da contagem de células viáveis utilizando o método de Miles e Misra modificado. Todas as amostras de Campylobacter mostraram melhor crescimento em meios suplementados com sangue de eqüino ou de suíno. Estes resultados permitem propor o uso de sangue de suíno como suplementos em meios de cultura para Campylobacter.
RESUMEN
Two high protease producing strains, whic h are desi gnated Aspergillus oryzae AS100 and AS102, were screened and applied as main fermentation strains of swine blood meal. A Saccharomyces cerevisiae Y113 and a Bacillus Asp007 were also used as assistant fermentation strains. The enzyme production abilities we re studied,and a series of parameters of the fermentation technology were deter mined. Through swine blood meal fermentation, a high-protein fermented feed wa s produced, which is strong soy flavor and was rich in protein(69%), free amino acid, vitamin such as VitD 3 and niacin and organic elements such as Fe. It is a kind of high-protein feed for animals and it could be used as feedstuff addi tive.
RESUMEN
In the present study, an amino acid mixture had been prepared from whole swine blood by acid hydrolysis, ion-exchange separation and adequate supplementation of L-Trp, L-Met, and L-Ile. The content of essential amino acid, chemical score and essential amino acid index of the product were 49.33, 63.77, and 92.38% respectively and its essential amino acid pattern was closely similar to casein or whole egg protein with sulfur-containing amino acid as its first limiting amino acid. In the rat growth experiment, its nutritional value had been proved to be comparable with casein and better than swine blood powder itself in terms of weight gain, PER, and NPR. Therefore, this amino acid mixture can be considered as an ideal food additive and nitrogen source for elemental diet and this is an important way in the utilization of swine blood.
RESUMEN
An elemental diet, commercially named Elementalio, contains an amino acid mixture and many other essential nutrients. The amino acid mixture is prepared from hydrolysis of swine blood and supplemented with certain crystalline L-amino acid. The animal experiments suggest that it has a better nutritional effect than other domestic elemental diets in terms of body weight gain, nitrogen balance and correction of hypoproteinemia.