Cloves (Syzygium aromaticum) fluid gel on healing of pododermatitis in rabbits.

Wounds are damaging to quality life of confined animals, causing dysfunction in spinal, members injuries, and reduction in productive performance. This research investigated the clove antimicrobial and antioxidant activity on the healing of decubitus wounds (pododermatitis) of rabbits (Oryctolagus cuniculus). Adult animals were treated for 21 days every three days with a fluid gel spray in the wound region: control fluid gel without addition of clove (FGC0), fluid gel with addition of 1% clove powder (FGC1), and fluid gel with 2% clove powder (FGC2). Microbiological analysis for Escherichia coli and Pseudomonas spp. were performed during 21 days of experimental period. After this period, samples from treated skin were evaluated for histological analysis and evaluation of the healing process by spectroscopy (FTIR-ATR). Rabbits treated with FGC2 showed advanced healing and decreased tissue inflammation similar to healthy rabbits, while FGC0 rabbits showed a decrease in bacterial contamination without signs of healing. Both FGC1 and FGC2 rabbits demonstrated antimicrobial and antioxidant action against both bacteria tested, favoring the wound healing process. Considering the results, the use of fluid gel with 2% of clove powder (Syzigium aromaticum) based on the best antimicrobial, antioxidant and anti-inflammatory activities on healing of decubitus wounds (pododermatitis) of rabbits in commercial farming system.

Mechanical removal (epidermal scarification) of pododermatitis injuries reduces the presence of both inflammatory tissue and its associated microbiota in broiler feet.

Chicken feet have become an important commodity in the international market, representing a significant portion of poultry products exported by countries such as Brazil and the USA. However, the presence of pododermatitis in the footpad is an important barrier to exportation, since importing countries do not accept injured feet or allow the use of automatic equipments to remove the affected tissue. The objective of this research was to evaluate the impact of using an automatic equipment to remove injuries of pododermatitis on histological and microbiological traits of broiler feet processed according to commercial practices. A total of 240 broiler feet obtained from a commercial processing plant was visually classified according to the degree of pododermatitis and distributed in a 4 × 2 factorial arrangement, totalizing eight treatments with 30 replications. Factors were feet classification (1 to 4) and injury removal (yes or no). Feet were sampled for microbiological and histological analysis before and after the mechanical removal of pododermatitis injuries by an automatic machine that promoted footpad epidermal scarification. No significant interaction between feet classification and injury removal was detected for any of the analyzed variables. Also, no significant effect of feet classification was detected on aerobic plate counts, total coliforms and Escherichia coli. Feet inflammation score tended to increase (P = 0.06) according to the downgrading of feet classification, but the mechanical removal of pododermatitis injuries reduced feet inflammation score (P < 0.01), total coliform counts (P = 0.01), and E. coli (P = 0.01) independently of feet classification. Together, these results demonstrate the efficacy of the automatic equipment in removing both the inflammatory tissue and its associated microbiota in broiler feet affected by pododermatitis. Therefore, in addition to the already authorized use of blades, the use of automatic equipments for epidermal scarification in the processing of broiler feet deserves further consideration by the regulatory agencies.

SID tryptophan levels and B6 vitamin supplementation do not change blood parameters, organ weights, carcass traits, and meat quality of barrows (70-100kg).

This study evaluated the effects of standardized ileal digestible (SID) tryptophan and B6 on blood parameters, organ weights, carcass traits, and longissimus lumborum quality of barrows (70-100kg). Sixty-four crossbred barrows averaging 70.77±2.07kg were distributed in a 4×2 factorial with four SID tryptophan levels (0.130, 0.155, 0.180, and 0.205%) and two B6 levels (1 and 5mg/kg) in eight replicates of one animal each. The meat lightness degree answered linearly (P=0.015) to SID tryptophan levels and the shear force answered quadratically (P=0.050), with estimates of a higher value (31.67N) at 0.163% SID tryptophan. Although B6 showed positive effects (P<0.05) on hot and cold carcass yields and pH24, it resulted in a negative effect (P<0.05) on ham weight and yield, and increased the drip loss and cooking fluid. The dietary SID tryptophan requirement for barrows (70-100kg) was not higher than 0.130% (4.07g/day) and did not change due to B6.