Essential Oils Combined with Vitamin D3 or with Probiotic as an Alternative to the Ionophore Monensin Supplemented in High-Energy Diets for Lambs Long-Term Finished under Subtropical Climate.

Supplementation with natural additives such as essential oils (EO) or probiotics has resulted in comparable growth performance to that of supplemental monensin in fattening lambs in hot environments. Supra-supplementation levels of vitamin D3 improved the carcass weight and dressing percentage of steers fattened under tropical conditions. We hypothesized that certain combinations of these natural additives could be complementary. For this reason, a feeding trial was carried out using 48 Pelibuey × Katahdin non-castrated male lambs (107 ± 14 d age; 17.9 ± 2.51 kg LW). Lambs were fed an 88:12 concentrate to forage ratio basal diet supplemented (dry matter basis, DMI) with: (1) no additive (CON); (2) 28 mg monensin/kg diet (MON); (3) 150 mg of essential oils containing a combination of thymol, eugenol, vanillin, guaiac, and limonene plus 0.12 mg vitamin D3 (EO + D3)/kg diet; and (4) 300 mg of essential oils containing a combination of carvacrol and cynamaldehyde plus 2 g probiotic (2.2 × 108 CFU of bacillus subtilis/kg diet, EO + BS). Lambs were grouped by initial weight and assigned within six weight groupings to 24 pens (2 lambs/pen, 6 replicas per treatment) in a randomized complete block design. The experiment lasted 121 days. Daily maximal THI exceeded the 80 "danger or "emergency" range for 119 days of the 121 days of the trial. Lambs supplemented with MON had similar DMI, growth performance, and dietary energetics to those of CON lambs. Lambs supplemented with EO + BS had a greater (9.2%, p ≤ 0.05) average daily gain (ADG) than the CON and MON groups due to enhanced (10.2%, p ≤ 0.05) dry matter intake. Thus, gain efficiency (GF) and estimated dietary energy were similar for CON, MON, and EO + BS. Lambs receiving EO + D3 had similar (0.254 vs. 0.262 kg/d) ADG but a lower DMI (8%, p < 0.05) compared with EO + BS lambs. Consequently, GF and estimated dietary net energy were greater (4.9 and 3.7%, respectively; p ≤ 0.05) for EO + D3 lambs. Even when ambient heat load was elevated, the efficiency of utilization of dietary energy (observed-to-expected dietary net energy) was close to 1.00 (0.992) expected for EO + D3 lambs. In contrast, efficiency of energy utilization was depressed by -4.4% for lambs on the other treatments. Compared with the other treatments, lambs receiving EO + D3 had greater longissimus muscle area (5.6%, p < 0.05) and lower kidney pelvic fat (21.8%, p ≤ 0.05). There were no treatment effects on shoulder tissue composition or whole cuts (expressed as % of cold carcass weight). Compared to CON, lambs that were fed with natural additives showed 3.5% lower (p ≤ 0.05) intestine mass. All supplemental additives decreased visceral fat mass, which was minimal with EO + D3 treatment. Combinations of essential oils with vitamins or probiotics were superior to antibiotic monensin in finishing diets for feedlot lambs. Combining EO with probiotics promoted DM intake and gain but not gain efficiency, while combining EO with vitamin D3 supra-supplementation increased dietary energy efficiency and improved some carcass characteristics in lambs fattening under high ambient heat loads.

Effect of Combining the Ionophore Monensin with Natural Antimicrobials Supplemented in the Last Phase of Finishing of Lambs: Growth Performance, Dietary Energetics, and Carcass Characteristics.

With the aim of evaluating the effect of combining an antibiotic ionophore with plant extracts and probiotics on the productive efficiency (performance and carcass) during the last phase of lamb fattening, 24 Pelibuey × Katahdin male lambs (38.47 ± 3.92 kg, initial weight) were fed with a high-energy diet during for 56 days, and assigned, under a complete randomized block design experiment to one of the following supplement treatments: (1) 28 mg of monensin/kg diet DM supplemented alone (MON), (2) combination of MON plus 2 g/kg diet of a product contained Bacillus subtilis 2.2 × 108 CFU kg diet DM (MON + BS), (3) combination of MON + BS plus 300 mg essential oils/kg diet DM (MON + BS + EO), and (4) BS alone. At the end of the feeding trial (56-d), lambs were slaughtered and carcass variables were measured. Compared to the rest of the treatments, combining MON with BS improved dietary NE by 3.4% and the efficiency of utilization of dietary energy consumed. Inclusion of EO in the MON + BS combination resulted in a similar average daily weight gain (ADG) and feed efficiency (GF) when compared with MON + BS, but showed a lower dietary net energy (NE), hot carcass weight, and dressing percentage. Lambs receiving BS alone showed greater average ADG and dry matter intake (DMI) than lambs receiving MON + BS + EO, but similar feed GF and dietary NE. There were no treatment effects on tissue composition, whole cut, or visceral organ mass. It was concluded that combining probiotics with the ionophore monensin can improve the efficiency of dietary energy utilization in the last phase of finishing. Probiotics supplemented alone result in greater ADG without a difference in dietary energy efficiency when compared with MON alone. Inclusion of EO in the MON + BS combination did not show advantages; on the contrary, it reduced carcass weight and dressing percentage. It is necessary to further research the potential complementary effects of combining diverse sources of natural additives with synthetic antibiotics.

Using plant-based compounds as preservatives for meat products: A review.

The susceptibility of meat and meat products (MP) to oxidation and microbial deterioration poses a risk to the nutritional quality, safety, and shelf life of the product. This analysis provides a brief overview of how bioactive compounds (BC) impact meat and MP preservation, and how they can be utilized for preservation purposes. The use of BC, particularly plant-based antioxidants, can reduce the rate of auto-oxidation and microbial growth, thereby extending the shelf life of MP. These BC include polyphenols, flavonoids, tannins, terpenes, alkaloids, saponins, and coumarins, which have antioxidant and antimicrobial properties. Bioactive compounds can act as preservatives and improve the sensory and physicochemical properties of MP when added under appropriate conditions and concentrations. However, the inappropriate extraction, concentration, or addition of BC can also lead to undesired effects. Nonetheless, BC have not been associated with chronic-degenerative diseases and are considered safe for human consumption. MP auto-oxidation leads to the generation of reactive oxygen species, biogenic amines, malonaldehyde (MDA), and metmyoglobin oxidation products, which are detrimental to human health. The addition of BC at a concentration ranging from 0.025 to 2.5% (w/w in powdered or v/w in oil or liquid extracts) can act as a preservative, improving color, texture, and shelf life. The combination of BC with other techniques, such as encapsulation and the use of intelligent films, can further extend the shelf life of MP. In the future, it will be necessary to examine the phytochemical profile of plants that have been used in traditional medicine and cooking for generations to determine their feasibility in MP preservation.

Natural alternatives for processed meat: Legislation, markets, consumers, opportunities and challenges.

Consumers' interest in food with less and/or free from synthetic additives has increased considerably in recent years. In this context, researchers and industries have concentrated efforts on developing alternatives to these compounds. Replacing synthetic additives in meat products is a challenge, given their importance for sensory characteristics and food safety. Complementary technologies combined with the replacement and/or reduction of synthetic additives (hurdle technologies) has been studied focusing on the protection and extension of the shelf life of meat products. This review reports alternatives for replacing and/or reducing the use of synthetic additives in meat derivatives, aiming at the development of more natural and simpler meat products, familiar to consumers and considered clean labels.

Microencapsulation by spray chilling in the food industry: Opportunities, challenges, and innovations.

Background: The increasing demand for healthy eating habits and the emergence of the COVID-19 pandemic, which resulted in a health crisis and global economic slowdown, has led to the consumption of functional and practical foods. Bioactive ingredients can be an alternative for healthy food choices; however, most functional compounds are sensitive to the adverse conditions of processing and digestive tract, impairing its use in food matrices, and industrial-scale applications. Microencapsulation by spray chilling can be a viable alternative to reduce these barriers in food processing. Scope and approach: This review discusses the use of spray chilling technique for microencapsulation of bioactive food ingredients. Although this technology is known in the pharmaceutical industry, it has been little exploited in the food sector. General aspects of spray chilling, the process parameters, advantages, and disadvantages are addressed. The feasibility and stability of encapsulated bioactive ingredients in food matrices and the bioavailability in vitro of solid lipid microparticles produced by spray chilling are also discussed. Main findings and conclusions: Research on the microencapsulation of bioactive ingredients by spray chilling for use in foods has shown the effectiveness of this technique to encapsulate bioactive compounds for application in food matrices. Solid microparticles produced by spray chilling can improve the stability and bioavailability of bioactive ingredients. However, further studies are required, including the use of lipid-based encapsulating agents, process parameters, and novel formulations for application in food, beverages, and packaging, as well as in vivo studies to prove the effectiveness of the formulations.

Natural Antimicrobials: A Clean Label Strategy to Improve the Shelf Life and Safety of Reformulated Meat Products.

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use of synthetic preservatives with natural-origin compounds. However, the reformulation process that reduces the content of several important ingredients (salt, curing salts, etc.), which inhibit the growth of multiple microorganisms, greatly compromises the stability and safety of meat products, thus posing a great risk to consumer health. To avoid this potential growth of spoiling and/or pathogenic microorganisms, numerous molecules, including organic acids and their salts; plant-derived compounds, such as extracts or essential oils; bacteriocins; and edible coatings are being investigated for their antimicrobial activity. This review presents some important compounds that have great potential to be used as natural antimicrobials in reformulated meat products.

Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural Antioxidant to Improve Quality of Meat Patties.

Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatments were prepared: (1) Control without antioxidants (CT); (2) Beef patties with synthetic antioxidants plus color (250 mg/kg) (PL); (3) Beef patties with 500 ppm of maqui leaf powders (Ma500); (4) Beef patties with 1000 ppm of maqui leaf powders (Ma1000); and (5) Beef patties with 2000 ppm of maqui leaf powders (Ma2000). The quality of the beef patties was evaluated on day 0 and day 7 of storage by physicochemical analysis (moisture, ash and lipid content, color, pH, fatty acid profile and lipid oxidation) and organoleptic analysis. The addition of maqui leaf powders did not produce changes in the proximate composition of the beef patties. The pH for all treatments showed a range of 5.50−5.75 and significant differences (p < 0.05) were observed at the beginning and end of storage. The pH of the control beef patties increased during storage while the pH of the beef patties with synthetic and natural antioxidants decreased. Redness (a*) was the color indicator that was mostly affected by the inclusion of 1000 ppm and 2000 ppm powders. High lipid oxidation was observed in control samples on the seventh day of storage due to the high percentage of fat used in the formulation and the absence of any antioxidant. However, the Ma500, Ma1000, and Ma2000 treatments presented the lowest lipid oxidation rates (42.05%, 40.29%, and 43.14%, respectively) in comparison with the synthetic antioxidant (52.23%). This lipid inhibition is related to the strong antioxidant activity (29.75 µg/mL IC50 DPPH) of the maqui leaf powder due to its high content of total polyphenols (148.76 mg GAE/g), mainly characterized by having great amounts of hydroxybenzoic acids (82.5 mg GAE/g), flavonoids (7.1 mg QE/g), and hydroxycinnamic acids (3.7 mg CAE/g). Although minimal variations were observed in some individual fatty acids, and despite the trend to decrease MUFA and increase SFA with the maqui leaf powder addition, these differences were minimal and, according to the nutritional indices results, without any influence on the nutritional quality of the beef patties. The organoleptic analysis showed that the addition of maqui leaf powders did not affect the general acceptability of the new formulations. This study reports for the first time the substitution of synthetic antioxidants with Aristotelia chilensis leaves extract. Based on the results, it can be concluded that this ingredient can be used as an alternative for the production of raw meat products with clean labels.

Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products.

Due to their high water, lipid, and protein content, meat and meat products are highly perishable. The principal spoilage mechanisms involved are protein and lipid oxidation and deterioration caused by microbial growth. Therefore, efforts are ongoing to ensure food safety and increase shelf life. The development of low-cost, innovative, eco-friendly approaches, such as nanotechnology, using non-toxic, inexpensive, FDA-approved ingredients is reducing the incorporation of chemical additives while enhancing effectiveness and functionality. This review focuses on advances in the incorporation of natural additives that increase the shelf life of meat and meat products through the application of nanosystems. The main solvent-free preparation methods are reviewed, including those that involve mixing organic-inorganic or organic-organic compounds with such natural substances as essential oils and plant extracts. The performance of these additives is analyzed in terms of their antioxidant effect when applied directly to meat as edible coatings or marinades, and during manufacturing processes. The review concludes that nanotechnology represents an excellent option for the efficient design of new meat products with enhanced characteristics.

Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption.

Bioactive compounds have remarkable biological activities for health, nutrition, and food preservation. However, these compounds are chemically unstable maily when exposure at high temperatures, light, and humidity. Several stabilization techniques have been used to protect these compounds, expanding their application range. Therefore, this review aims to show the main bioactive compounds currently studied and the use of stabilization techniques, such as encapsulation and adsorption, for food application. A broader systematic classification of bioactive compounds based on phenolic and non-phenolic sub-levels was suggested, which can assist in a deeper discussion of results, including the correlation of biological activities, their synergistic effects, and their enhanced stabilization on materials that promote a well-controlled delivery (higher bioavailability). Research on Scopus Database was used to identify the scientific trends for stabilization methods (2016-2020). This review article focused on analyzing bioactive encapsulation using cold processing techniques such as ionic gelation, emulsification, complex coacervation, and adsorption to expand production and application in the food sector.

Agro-Industrial Fruit Byproducts as Health-Promoting Ingredients Used to Supplement Baked Food Products.

One of the biggest problems faced by food industries is the generation of large amounts of agro-industrial byproducts, such as those derived from fruit processing, as well as the negative effects of their inadequate management. Approximately 1/3 of the food produced worldwide is unused or is otherwise wasted along the chain, which represents a burden on the environment and an inefficiency of the system. Thus, there is growing interest in reintroducing agro-industrial byproducts (both from fruits and other sources) into the processing chain, either by adding them as such or utilizing them as sources of health-promoting bioactive compounds. The present work discusses recent scientific studies on the nutritional and bioactive composition of some agro-industrial byproducts derived from fruit processing, their applications as ingredients to supplement baked foods, and their main biological activities on the consumer's health. Research shows that agro-industrial fruit byproducts can be incorporated into various baked foods, increasing their fiber content, bioactive profile, and antioxidant capacity, in addition to other positive effects such as reducing their glycemic impact and inducing satiety, all while maintaining good sensory acceptance. Using agro-industrial fruit byproducts as food ingredients avoids discarding them; it can promote some bioactivities and maintain or even improve sensory acceptance. This contributes to incorporating edible material back into the processing chain as part of a circular bioeconomy, which can significantly benefit primary producers, processing industries (particularly smaller ones), and the final consumer.

Bio-Packaging Material Impact on Blueberries Quality Attributes under Transport and Marketing Conditions.

Blueberries are highly appreciated for their high antioxidant content but are also particularly susceptible to fungal deterioration. In this work, corn starch and chitosan, byproducts of the fishing industry, as well as active compounds obtained from citrus processing waste were used to obtain active biodegradable film packaging. Blueberries were packed in corn starch-chitosan (CS:CH) films and in active films containing lemon essential oil (LEO) or grapefruit seed extract (GSE). The effects of film packaging on the quality parameters of berries and the fungal incidence of disease during storage were studied and compared to benchmark materials. A conservation assay simulating transport and commercialization conditions was conducted. Blueberries packed in CS:CH films showed antioxidant capacity values closer to those packed in commercial PET containers (Clamshells), preserving 84.8% of the initial antioxidants content. Fruit packed in LEO films exhibited the greatest weight loss and rot incidence, and poor surface color. CS:CH and GSE films controlled the fruit respiration rate and weight loss, therefore they are materials with adequate barrier properties for blueberries conservation. Bags formulated with GSE showed adequate barrier properties to maintain fruit quality attributes without the incidence of rottenness, being an interesting option for blueberries exportation.

Use of cashew and castor essential oils to improve fibre digestibility in high forage diets: digestibility, ruminal fermentation and microbial protein synthesis / Uso de óleos essenciais de caju e mamona para melhorar a digestibilidade da fibra: digestibilidade, fermentação ruminal e síntese de proteína microbiana

High forage diets in the tropics are less efficient and more contaminating due to high energy losses as methane and the low digestibility of tropical forages. The objective of the study was to determine the effects of essential oils (EO) of Anacardium occidentale and Ricinus communis as additives in high forage diets on intake, digestibility, ruminal fermentation and synthesis of microbial protein. Four 'Holstein' steers fitted with ruminal cannula were used in a 4 × 4 Latin square design (21-day period). The treatments were 1, 2, 4 and 8 g day-¹ EO per animal (essential oils, Oligobasics®). The diet was total mixed ration (TMR) of Brachiaria hay (Brachiaria humidicola cv. Lanero) and concentrate (ground corn, soybean meal, ammonium sulphate, urea and minerals) in an 80:20 ratio. Differences were observed in the digestibility of neutral detergent fibre (NDF) and total digestible nutrients (TDN) in levels above 2 g day-¹ EO (P < 0.05). The VFA (volatile fatty acids) acetate and propionate were higher in diets with 2 g day-¹ EO (P < 0.05), without affecting the acetate:propionate ratio. Levels above 2 g day-¹ EO negatively affected the faecal N excretion (P < 0.05). The inclusions of A. occidentale and R. communis EOs at 2 g day-¹ per day animal improved fibre digestion and decreased N excretion. These results indicate that this mixture of EOs may have strong antimicrobial activity at lower doses. The N losses, fibre digestion and digestibility could be improved with the use of cashew and castor essential oils in high forage diets.(AU)

As dietas no tropico possuem altas proporções de forragem, sendo menos eficientes e mais contaminantes devido às altas perdas de energia na forma de metano e baixa digestibilidade das forragens tropicais. O objetivo do estudo foi determinar os efeitos dos óleos essenciais (OE) de caju (Anacardium occidentale)e mamona (Ricinus comunis) como aditivos em dietas alto forragem sobre consumo, digestibilidade, fermentação ruminal e síntese de proteína microbiana. Quatro novilhos da raça Holandesa, com cânula ruminal, foram utilizados em delineamento em quadrado latino 4x4. Os tratamentos foram 1, 2, 4 e 8 g dia-¹ OE / animal (óleos essenciais - Oligobasics®). A dieta foi uma ração mista total (TMR) de feno de Brachiaria (Brachiaria humidicola cv Lanero) e concentrado (grão de milho moído, farelo de soja, sulfato de amônio, ureia e minerais) na proporção 80:20. Foram observadas diferenças na digestibilidade da fibra em detergente neutro (FDN) e dos nutrientes digestíveis totais (NDT) em níveis acima de 2 g dia-¹ OE (P < 0,05). Os AGV (ácidos graxos voláteis) acetato e propionato foram maiores nas dietas com 2 g dia-¹ OE (P < 0,05), sem afetar a razão acetato:propionato. Níveis acima de 2 g dia-¹ OE afetaram negativamente a excreção fecal de N (P < 0,05). As inclusões de OE de A. occidentale e R. communis em 2 g dia-¹ OE / animal melhoraram a digestão da fibra e diminuíram a excreção fecal de N. Estes resultados indicam que esta mistura de OE pode ter maior atividade antimicrobiana em doses mais baixas. As perdas de N, digestão da fibra e digestibilidade foram melhoradas, com o uso de óleos essenciais de caju e mamona em dietas com alta inclusão de forragem.(AU)

Urea and Tannin in multiple supplements: Ingestive behavior of grazing beef cattle

This work was carried out to evaluate the inclusion of urea and tannin in multiple supplements on ingestive behavior of cattle in pasture. The experiment was taken in the Cattle Nutrition pasture of the Experimental Farm of the Federal University of Mato Grosso, in 4 x 4 Latin square design with a factorial arrangement 2 x 2 (with and without urea and with and without tannin). Four Nellore bulls were used, with average weight of 470 kg and an average age of 20 months, randomly divided in: Supplement without urea and without tannin, Supplement without urea and with tannin, supplement with urea and without tannin, and supplement with urea and with tannin. The level of supplementation used was 1% of body weight during the dry period of the year. The experiment lasted 80 days in total, divided into four periods of 20 days each and every where, the 14 first days were intended for the adaptation of animals to the add-in and the 6 days left to collect samples. Bulls were visually observed for two days during 12 consecutive hours, morning and evening shifts recital. The variables studied were: grazing time, idle time, time of rumination, length of stay in the trough and length of stay at a watering hole.The inclusion of urea to cattle supplement in grazing reduced the grazing time and increased time spent in the trough. The addition of tannin did not influence ingestive behavior.(AU)

Urea and Tannin in multiple supplements: Ingestive behavior of grazing beef cattle

This work was carried out to evaluate the inclusion of urea and tannin in multiple supplements on ingestive behavior of cattle in pasture. The experiment was taken in the Cattle Nutrition pasture of the Experimental Farm of the Federal University of Mato Grosso, in 4 x 4 Latin square design with a factorial arrangement 2 x 2 (with and without urea and with and without tannin). Four Nellore bulls were used, with average weight of 470 kg and an average age of 20 months, randomly divided in: Supplement without urea and without tannin, Supplement without urea and with tannin, supplement with urea and without tannin, and supplement with urea and with tannin. The level of supplementation used was 1% of body weight during the dry period of the year. The experiment lasted 80 days in total, divided into four periods of 20 days each and every where, the 14 first days were intended for the adaptation of animals to the add-in and the 6 days left to collect samples. Bulls were visually observed for two days during 12 consecutive hours, morning and evening shifts recital. The variables studied were: grazing time, idle time, time of rumination, length of stay in the trough and length of stay at a watering hole.The inclusion of urea to cattle supplement in grazing reduced the grazing time and increased time spent in the trough. The addition of tannin did not influence ingestive behavior.

Antimicrobial activity of essential oils of Origanum vulgare and Ocimum basilicum against Vibrio parahaemolyticus and Vibrio vulnificus and addition of these oils on Mugil platanus fillets / Atividade antimicrobiana dos óleos essenciais de Origanum vulgare e Ocimum basilicum frente a Vibrio parahaemolyticus e Vibrio vulnificus sua aplicação em filés de Mugil platanus

Species of the Vibrio genus are commonly reported as agents of food poisoning outbreaks associated with fish consumption. The objective of this study was to assess the antimicrobial activity of the essential oils of Origanum vulgare and Ocimum basilicum against Vibrio parahaemolyticus and Vibrio vulnificus, as well as to assess their addition to fillets of Mugil platanus and sensorial acceptance among consumers. The antimicrobial activity was analyzed by the disc diffusion test and minimal bactericidal concentration (MBC). M. platanus fillets, experimentally contaminated, were marinated for 24 hours in a solution containing 1.0% and 1.5% of essential oil of O. vulgare. For the sensory analysis, samples marinated in 1.5% of O. vulgare oil were prepared and offered to 100 testers. The oil of O. basilicum shows no antimicrobial activity, so its application would be ineffective; for such reason the subsequent tests were not performed. However, the essential oil of O. vulgare produced inhibition halo diameters ranging from 24.6 to 34.1 mm, on average, and the MBC ranging from 3.9% to 15.6%. When added to the product, the essential oil of O. vulgare eliminated the microorganisms that were experimentally inoculated. In the sensorial analysis, samples marinated in 1.5% of O. vulgare essential oil obtained an average of 6.82 of acceptance note among consumers.(AU)

Espécies do gênero Vibrio são comumente reportadas como agentes causadores de surtos alimentares associados ao consumo de pescados. O objetivo desse trabalho foi verificar a atividade antimicrobiana dos óleos essenciais de Origanum vulgare e Ocimum basilicum frente a Vibrio parahaemolyticus e Vibrio vulnificus, assim como verificar sua aplicabilidade em filés de Mugil platanus e aceitação sensorial. O efeito antimicrobiano foi analisado pelo teste de disco-difusão e concentração bactericida mínima (CBM). Filés de M. platanus, experimentalmente contaminados, foram marinados por 24 horas em solução com 1,0% e 1,5% de óleo essencial de O. vulgare. Para análise sensorial foram preparadas amostras marinadas em solução de 1,5% de óleo de O. vulgaree oferecidas a 100 avaliadores. O óleo de O. basilicum não apresentou atividade antimicrobiana; logo, a aplicação seria ineficaz e, por esse motivo não foram realizados os testes seguintes. Em contraste, o óleo essencial de O. vulgare apresentou halos em que as médias variaram entre 24,6 e 34,1 mm e a CBM ficou entre 3,9 e 15,6 μL mL-1. Quando aplicado no produto, o óleo essencial de O. vulgare eliminou os microrganismos que foram inoculados experimentalmente. Na análise sensorial, amostras marinadas em 1.5% de óleo essencial de O. vulgare obtiveram nota média de 6,82 de aceitação entre os consumidores. Sendo considerado alternativa no controle de microrganismos.(AU)

Antimicrobial activity of essential oils of Origanum vulgare and Ocimum basilicum against Vibrio parahaemolyticus and Vibrio vulnificus and addition of these oils on Mugil platanus fillets / Atividade antimicrobiana dos óleos essenciais de Origanum vulgare e Ocimum basilicum frente a Vibrio parahaemolyticus e Vibrio vulnificus sua aplicação em filés de Mugil platanus

Species of the Vibrio genus are commonly reported as agents of food poisoning outbreaks associated with fish consumption. The objective of this study was to assess the antimicrobial activity of the essential oils of Origanum vulgare and Ocimum basilicum against Vibrio parahaemolyticus and Vibrio vulnificus, as well as to assess their addition to fillets of Mugil platanus and sensorial acceptance among consumers. The antimicrobial activity was analyzed by the disc diffusion test and minimal bactericidal concentration (MBC). M. platanus fillets, experimentally contaminated, were marinated for 24 hours in a solution containing 1.0% and 1.5% of essential oil of O. vulgare. For the sensory analysis, samples marinated in 1.5% of O. vulgare oil were prepared and offered to 100 testers. The oil of O. basilicum shows no antimicrobial activity, so its application would be ineffective; for such reason the subsequent tests were not performed. However, the essential oil of O. vulgare produced inhibition halo diameters ranging from 24.6 to 34.1 mm, on average, and the MBC ranging from 3.9% to 15.6%. When added to the product, the essential oil of O. vulgare eliminated the microorganisms that were experimentally inoculated. In the sensorial analysis, samples marinated in 1.5% of O. vulgare essential oil obtained an average of 6.82 of acceptance note among consumers.

Espécies do gênero Vibrio são comumente reportadas como agentes causadores de surtos alimentares associados ao consumo de pescados. O objetivo desse trabalho foi verificar a atividade antimicrobiana dos óleos essenciais de Origanum vulgare e Ocimum basilicum frente a Vibrio parahaemolyticus e Vibrio vulnificus, assim como verificar sua aplicabilidade em filés de Mugil platanus e aceitação sensorial. O efeito antimicrobiano foi analisado pelo teste de disco-difusão e concentração bactericida mínima (CBM). Filés de M. platanus, experimentalmente contaminados, foram marinados por 24 horas em solução com 1,0% e 1,5% de óleo essencial de O. vulgare. Para análise sensorial foram preparadas amostras marinadas em solução de 1,5% de óleo de O. vulgaree oferecidas a 100 avaliadores. O óleo de O. basilicum não apresentou atividade antimicrobiana; logo, a aplicação seria ineficaz e, por esse motivo não foram realizados os testes seguintes. Em contraste, o óleo essencial de O. vulgare apresentou halos em que as médias variaram entre 24,6 e 34,1 mm e a CBM ficou entre 3,9 e 15,6 μL mL-1. Quando aplicado no produto, o óleo essencial de O. vulgare eliminou os microrganismos que foram inoculados experimentalmente. Na análise sensorial, amostras marinadas em 1.5% de óleo essencial de O. vulgare obtiveram nota média de 6,82 de aceitação entre os consumidores. Sendo considerado alternativa no controle de microrganismos.

Use of cashew and castor essential oils to improve fibre digestibility in high forage diets: digestibility, ruminal fermentation and microbial protein synthesis / Uso de óleos essenciais de caju e mamona para melhorar a digestibilidade da fibra: digestibilidade, fermentação ruminal e síntese de proteína microbiana

High forage diets in the tropics are less efficient and more contaminating due to high energy losses as methane and the low digestibility of tropical forages. The objective of the study was to determine the effects of essential oils (EO) of Anacardium occidentale and Ricinus communis as additives in high forage diets on intake, digestibility, ruminal fermentation and synthesis of microbial protein. Four 'Holstein' steers fitted with ruminal cannula were used in a 4 × 4 Latin square design (21-day period). The treatments were 1, 2, 4 and 8 g day-¹ EO per animal (essential oils, Oligobasics®). The diet was total mixed ration (TMR) of Brachiaria hay (Brachiaria humidicola cv. Lanero) and concentrate (ground corn, soybean meal, ammonium sulphate, urea and minerals) in an 80:20 ratio. Differences were observed in the digestibility of neutral detergent fibre (NDF) and total digestible nutrients (TDN) in levels above 2 g day-¹ EO (P < 0.05). The VFA (volatile fatty acids) acetate and propionate were higher in diets with 2 g day-¹ EO (P < 0.05), without affecting the acetate:propionate ratio. Levels above 2 g day-¹ EO negatively affected the faecal N excretion (P < 0.05). The inclusions of A. occidentale and R. communis EOs at 2 g day-¹ per day animal improved fibre digestion and decreased N excretion. These results indicate that this mixture of EOs may have strong antimicrobial activity at lower doses. The N losses, fibre digestion and digestibility could be improved with the use of cashew and castor essential oils in high forage diets.

As dietas no tropico possuem altas proporções de forragem, sendo menos eficientes e mais contaminantes devido às altas perdas de energia na forma de metano e baixa digestibilidade das forragens tropicais. O objetivo do estudo foi determinar os efeitos dos óleos essenciais (OE) de caju (Anacardium occidentale)e mamona (Ricinus comunis) como aditivos em dietas alto forragem sobre consumo, digestibilidade, fermentação ruminal e síntese de proteína microbiana. Quatro novilhos da raça Holandesa, com cânula ruminal, foram utilizados em delineamento em quadrado latino 4x4. Os tratamentos foram 1, 2, 4 e 8 g dia-¹ OE / animal (óleos essenciais - Oligobasics®). A dieta foi uma ração mista total (TMR) de feno de Brachiaria (Brachiaria humidicola cv Lanero) e concentrado (grão de milho moído, farelo de soja, sulfato de amônio, ureia e minerais) na proporção 80:20. Foram observadas diferenças na digestibilidade da fibra em detergente neutro (FDN) e dos nutrientes digestíveis totais (NDT) em níveis acima de 2 g dia-¹ OE (P < 0,05). Os AGV (ácidos graxos voláteis) acetato e propionato foram maiores nas dietas com 2 g dia-¹ OE (P < 0,05), sem afetar a razão acetato:propionato. Níveis acima de 2 g dia-¹ OE afetaram negativamente a excreção fecal de N (P < 0,05). As inclusões de OE de A. occidentale e R. communis em 2 g dia-¹ OE / animal melhoraram a digestão da fibra e diminuíram a excreção fecal de N. Estes resultados indicam que esta mistura de OE pode ter maior atividade antimicrobiana em doses mais baixas. As perdas de N, digestão da fibra e digestibilidade foram melhoradas, com o uso de óleos essenciais de caju e mamona em dietas com alta inclusão de forragem.

In vitro evaluation of the association of chitosan and cashew nut shell liquid as additives for ruminants / Avaliação in vitro da associação de quitosana e líquido da casca da castanha de caju como aditivos para ruminantes

This study evaluated the in vitro digestibility of nutrients from different diets added with chitosan (Q), technic cashew nut shell liquid (LCC) and the association of Q and LCC. The treatments used consisted of 4 diets (forage: concentrate ratio of 100: 0, 50:50, 40:60 and 20:80) associated with 4 additives (control, chitosan, LCC and the association of Q + LCC), totaling 16 treatments, in a 4x4 factorial randomized block design. The dosages used were: Control (without additives), LCC (600mg/kg DM), Chitosan (900mg/kg DM), and LCCQ (600mg/kg LCC DM + 900mg/kg Chitosan DM). In the laboratory, samples were analyzed for IVDMD, IVNDFD, IVCPD, pH and RAN (ruminal ammonia nitrogen). For pH and RAN analyses, samples were taken at 0, 2, 4, 6 and 8 hours after incubation. The results showed higher digestibility of DM, NDF and CP for diets with chitosan and technic cashew nut shell liquid alone and higher pH and RAN values in the diets containing the two additives. The association of additives brings better results for animal nutrition and increases ruminant productivity.(AU)

Objetivou-se avaliar no presente trabalho a digestibilidade in vitro de nutrientes de diferentes dietas com a adição de quitosana (Q), líquido da casca da castanha de caju (LCC) e a associação entre Q e LCC. Os tratamentos utilizados foram constituídos de 4 dietas (relação volumoso:concentrado, 100:0, 50:50, 40:60 e 20:80) associadas com 4 aditivos (controle, quitosana, LCC e a associação entre ambos Q+LCCt), totalizando 16 tratamentos,distribuídas em delineamento em blocos ao acaso em esquema fatorial 4x4. As dosagens utilizadas foram: Controle (sem adição de aditivos), LCC (600mg/Kg de MS), Quitosana (900mg/Kg de MS), e o LCCQ (600mg/Kg de MS de LCC + 900mg/Kg de MS de quitosana). No laboratório foram avaliados a DIVMS, DIVFDN, DIVPB, pH e NAR (nitrogênio amoniacal ruminal). Para as análises de pH e NAR, foram coletadas amostras nas horas 0, 2, 4, 6 e 8 após a incubação. Os resultados encontrados mostraram maior digestibilidade de MS, FDN e PB para dietas que receberam quitosana e líquido da casca da castanha de caju de forma isolada e maiores valores de pH e NAR nas dietas que receberam os dois aditivos associados. Conclui-se que a associação dos aditivos traz melhores resultados para a nutrição animal e eleva a produtividade dos ruminantes.(AU)

In vitro evaluation of the association of chitosan and cashew nut shell liquid as additives for ruminants / Avaliação in vitro da associação de quitosana e líquido da casca da castanha de caju como aditivos para ruminantes

This study evaluated the in vitro digestibility of nutrients from different diets added with chitosan (Q), technic cashew nut shell liquid (LCC) and the association of Q and LCC. The treatments used consisted of 4 diets (forage: concentrate ratio of 100: 0, 50:50, 40:60 and 20:80) associated with 4 additives (control, chitosan, LCC and the association of Q + LCC), totaling 16 treatments, in a 4x4 factorial randomized block design. The dosages used were: Control (without additives), LCC (600mg/kg DM), Chitosan (900mg/kg DM), and LCCQ (600mg/kg LCC DM + 900mg/kg Chitosan DM). In the laboratory, samples were analyzed for IVDMD, IVNDFD, IVCPD, pH and RAN (ruminal ammonia nitrogen). For pH and RAN analyses, samples were taken at 0, 2, 4, 6 and 8 hours after incubation. The results showed higher digestibility of DM, NDF and CP for diets with chitosan and technic cashew nut shell liquid alone and higher pH and RAN values in the diets containing the two additives. The association of additives brings better results for animal nutrition and increases ruminant productivity.

Objetivou-se avaliar no presente trabalho a digestibilidade in vitro de nutrientes de diferentes dietas com a adição de quitosana (Q), líquido da casca da castanha de caju (LCC) e a associação entre Q e LCC. Os tratamentos utilizados foram constituídos de 4 dietas (relação volumoso:concentrado, 100:0, 50:50, 40:60 e 20:80) associadas com 4 aditivos (controle, quitosana, LCC e a associação entre ambos Q+LCCt), totalizando 16 tratamentos,distribuídas em delineamento em blocos ao acaso em esquema fatorial 4x4. As dosagens utilizadas foram: Controle (sem adição de aditivos), LCC (600mg/Kg de MS), Quitosana (900mg/Kg de MS), e o LCCQ (600mg/Kg de MS de LCC + 900mg/Kg de MS de quitosana). No laboratório foram avaliados a DIVMS, DIVFDN, DIVPB, pH e NAR (nitrogênio amoniacal ruminal). Para as análises de pH e NAR, foram coletadas amostras nas horas 0, 2, 4, 6 e 8 após a incubação. Os resultados encontrados mostraram maior digestibilidade de MS, FDN e PB para dietas que receberam quitosana e líquido da casca da castanha de caju de forma isolada e maiores valores de pH e NAR nas dietas que receberam os dois aditivos associados. Conclui-se que a associação dos aditivos traz melhores resultados para a nutrição animal e eleva a produtividade dos ruminantes.

The Effects of Different Media, Sucrose Concentrations and Natural Additives on Plantlet Growth of Phalaenopsis Hybrid 'Pink'

ABSTRACT The effects of various sucrose concentrations as carbon source and natural additives in different media on plantlet growth of Phalaenopsis hybrid 'Pink' were studied. Plantlets were cultured on two media (Murashige and Skoog [MS] and Vacin and Went [VW]) supplemented with 0, 10, 20, 30 and 40 g L-1 sucrose either with 0, 10 and 20% (v/v) coconut water (CW) or carrot juice (CJ) as natural additives. After four months of culture, the combination of sucrose and CW supplemented with both media affected plantlet growth where most of the plantlets showed slow growth and survival frequency (0-80%) with increasing concentrations of CW in all sucrose concentrations. However, plantlet growth on both media containing only 20 g L-1 sucrose without CW was optimal in terms of root number, root length, leaf number, leaf length, leaf width, fresh weight, dry weight and plant height. The combination of sucrose and CJ supplemented with MS medium resulted in overall good plantlet growth with 100% survival frequency. The combination of sucrose (20 g L-1) and CJ (10%) supplemented with MS medium increased root length, leaf length, leaf width and plant height. Plantlet growth was also optimal in the combination of 20 g L-1 sucrose and 10% CJ supplemented with VW medium. The results of this study indicate that Phalaenopsis hybrid 'Pink' cultured on the combination of sucrose (20 g L-1) and CJ (10%) supplemented with either MS or VW media can be used for plantlet growth of this species.