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The use of goats for meat production faces challenges from environmental and nutritional factors. Urea is an affordable non-protein nitrogen source commonly utilized in ruminant nutrition. The objective of this study was to investigate nitrogen utilization in goats fed low-quality hay supplemented with molasses blocks containing urea. Twenty Anglo-Nubian doelings were individually housed in metabolic cages and provided with chopped Buffelgrass (Cenchrus ciliaris) hay ad libitum. Goats were randomly assigned to four urea levels (0, 2, 4, and 6%; n = 5 per treatment) in molasses blocks for a duration of 30 days. A negative nitrogen balance (−2.458 g/day) was observed in doelings consuming blocks without urea, compared with a positive balance (0.895 g/d) for those consuming the 6% urea blocks. Block nitrogen intake significantly increased with urea level, but urea supplementation did not affect dry matter (DM) or neutral detergent fiber (NDFom) intake or digestibility. A minimum crude protein (CP) requirement of 8% for maintenance in doelings consuming low-quality forage with a urea-based supplement was determined through regression analysis between CP intake (% of DM) and N balance (r2 = 0.479; p < 0.002). The value of 8% of CP obtained in this study is similar to several previous studies reported in the literature, but in this case, the increments in CP came exclusively from urea. In this study, increasing the urea content of molasses blocks up to 6% significantly increased nitrogen intake, retention, and balance in goats. These results contribute to a better understanding of nitrogen utilization in goats fed low-quality hay with urea supplementation.

The aim of this study was to investigate levels of inulin and pectin replacing pork back fat in meat batter (MB) formulation. Six treatments were evaluated: T1, control MB (100% pork back fat); T2, MB + 70% pork back fat (low fat); T3, MB + 85% pork back fat + 15% inulin; T4, MB + 70% pork back fat + 30% inulin; T5, MB + 85% pork back fat + 7.5% inulin + 7.5% pectin; and T6, MB + 70% pork back fat + 15% inulin + 15% pectin. T6 reduced pH, maintained brightness (L*), increased redness (a*), yellowness (b*), Chroma, and browning index (BI); T4 decreased a*, b*, BI, and water holding capacity but increased the total color change (∆E), cooking loss, and total expressible fluid. The addition of 15% inulin and 15% pectin can be used to replace fat without affecting the physical properties of MB.

Some of the goals of meat production systems are to improve feed efficiency, reduce costs, provide proper nutrition and avoid metabolic disorders. Hence, the aim of this work was to compare a rabbit diet based on untreated sorghum (T1) with a second one that included the cereal biotransformed by the co-cultivation of two basidiomycetes (T2). Their effects on the cereal, diets, and fecal structural fiber composition, as well as on rabbit intestinal morphology, were evaluated. A completely randomized design was applied, employing 24 New Zealand rabbits (21 days old). The fiber chemical composition results indicated that the sorghum treated with the co-culture had lower amounts of neutral detergent fiber (NDF), acid detergent fiber (ADF), lignin, hemicellulose and cellulose, as did rabbits fed the T2 diet. Decreases in the NDF, ADF and cellulose contents were detected in T2-nourished rabbit excrements at day 21 (p ≤ 0.05), while lignin percentages diminished at days 35 and 49 (p ≤ 0.05). These rabbits also showed longer jejunal and cecal villi (p ≤ 0.05). The results obtained suggest a positive effect on the bioavailability of structural fibers after sorghum fungal co-fermentation, as their content decreased in rabbit fecal matter without damaging the intestinal morphology.

As a class of secondary metabolites or toxins produced by fungi, aflatoxins can poison humans and animals; among them, aflatoxin B1 (AFB1) is the most dangerous one owing to its carcinogenic and mutagenic properties that increase risks for hepatocellular carcinoma in humans; hence, adsorbents such as smectites are commonly included in poultry feed to mitigate their effects. In this study, chitosan was crosslinked with sodium dodecyl sulfate (SDS) to form an insoluble polymer complex that is stable at the relevant physiological pH levels. The characterization via Fourier transforms infrared spectroscopy revealed the interaction between the sulfate groups of the SDS and the amine group of chitosan (1,016 and 819 cm−1); this result was further confirmed by the X-ray diffraction patterns with a change in the crystalline structure of the chitosan-insoluble complex (2θ = 4.76°, 7°, and 22°). The morphology of the chitosan-insoluble complex obtained using a field emission scanning electron microscope (FE-SEM) revealed that particles were slightly porous. After characterization, the performance of the chemically modified polymer complex was evaluated as an adsorbent for AFB1 and compared with those of the unmodified chitosan, soluble chitosan complex, and commercial montmorillonite clay binder. In addition, the polymer complex was investigated as an adsorbent in an in vitro model for the poultry gastrointestinal system. Sequestration of AFB1 by a chemically modified polymer complex was 93.4%, equivalent to that of commercial montmorillonite clay (99.5%). However, these treatments also sequestered microminerals, particularly selenium and iron. This pH-stable, high-capacity adsorbent could be used in poultry feed to reduce the uptake of AFB1.

Aflatoxins can cause intoxication and poisoning in animals and humans. Among these molecules, aflatoxin B1 (AFB1) is the most dangerous because of its carcinogenic and mutagenic properties. To mitigate these effects, clay adsorbents are commonly included in the diet of animals to adsorb the carcinogens and prevent their absorption in the gastrointestinal tract. In this study, four clays, three smectites (C-1, C-2, and C-3), and one zeolite (C-4), were compared as adsorbents of AFB1 and trace inorganic nutrients using an in vitro gastrointestinal model for poultry. Characterization of the clays using Fourier transform infrared spectroscopy revealed characteristic bands of smectites in C-1, C-2, and C-3 (stretching vibrations of Si-O, Al-O-Si, and Si-O-Si). The C-4 presented bands related to the bending vibration of structural units (Si-O-Si and Al-O-Si). X-ray diffraction analysis showed that C-1 is a montmorillonite, C-2 is a beidellite, C-3 is a beidellite-Ca-montmorillonite, and C-4 is a clinoptilolite. The elemental compositions of the clays showed alumina, silica, iron, calcium, and sodium contents. The cation exchange capacity was higher in C-3 clay (60.2 cmol(+)/kg) in contrast with the other clays. The AFB1 adsorption of C-1 was the highest (98%; p ˂ 0.001), followed by C-2 (94%). However, all the clays also sequestered trace inorganic nutrients (Fe, Mn, Zn, and Se). Both smectites, montmorillonite and beidellite, were the most suitable for use as adsorbents of AFB1.

The addition prebiotics in broiler diets can benefit digestion and nutrient abortion. The objective of the present study was to evaluate the effects of moringa leaf powder and agave inulin on growth performance, intestinal morphology, and slaughter traits of broiler chickens over 40 d of grow-out. A total of 280 broilers (Ross 308) aged 1 d were randomly allocated to 4 treatments, with 7 replicates each and 10 chicks per replicate: T1 = control diet, T2 = control diet with 15 g/kg of moringa leaf powder, T3 = control diet with 15 g/kg of agave inulin, and T4 = control diet with 15 g/kg of moringa leaf powder and 15 g/kg of agave inulin. The results showed that analysis of treatments at time were not different (P > 0.05) for broiler weights, feed and water intake, and weight gain. Treatment was significant (P

Los aceites esenciales obtenidos de plantas están siendo usados en la industria alimentaria debido a su efectividad antimicrobiana, antioxidante y sensorial. En esta investigación se evaluó el efecto del aceite esencial de orégano (AEO) en la elaboración del queso panela (QP) sobre sus propiedades fisicoquímicas, texturales y sensoriales en 15 días. Tres tratamientos se establecieron: testigo (QP1), AEO en 0.05 g/L (QP2) y 0.10 g/L de leche (QP3). El pH de los quesos fue mayor (P

Se evaluó el efecto del aceite esencial de orégano (AEO) y bagazo de orégano (BO) incorporados en la dieta sobre los parámetros productivos, variables de sacrificio y calidad de la carne de conejos. Un total de 100 conejos (30 d de edad) fueron distribuidos en seis tratamientos T1: control, T2: 0.25 g/kg de AEO, T3: 0.40 g/kg de AEO, T4: 20% de BO, T5: 0.25 g/kg de AEO + 20% de BO y T6: 0.40 g / kg de AE + 20% de BO. El mayor peso vivo fue el T6 (P˂0.0001). En 37, 44 y 51 días, T3 presentó el menor consumo de alimento (P=0.0089) y T6 tuvo la mejor ganancia de peso (P=0.0172). La conversión alimenticia fue mejor (P=0.0138) en T5 a los 37 días. El rendimiento de la canal fría y lomo fue más alto en T2, T4 y T5 (P

Este estudio evaluó la calidad de la carne de codorniz suplementadas con aceites de orégano (AEO) Lippia berlandieri Schauer (Lb) y Poliomintha longiflora Gray (Pl). Los tratamientos fueron CON: dieta control, Lb: 0.20 g kg-1 Lippia berlandieri Schauer en dieta y Pl: 0.20 g kg-1 Poliomintha longiflora Gray en dieta. Las variables de sacrificio, fisicoquímicas, textura y sensoriales fueron evaluadas. El peso sacrificio incrementó (P < 0.05) en Lb. El pH y capacidad de retención de agua (CRA) disminuyeron (P < 0.05) en Lb y Pl, mientras que CON presentó (P < 0.05) más CRA. En Pl se obtuvo el mejor valor (P < 0.05) de luminosidad. La cohesividad y resistencia de la carne incrementaron (P < 0.05) para CON; sin embargo, los atributos sensoriales no cambiaron (P > 0.05). En conclusión, los aceites de orégano en 0.20 g kg-1 mejoran los rendimientos sacrificio y calidad de la carne.

An electrochemical prototype (ECP) was developmed and evaluated to determine NaCl electrical variables [volt (V), ampere (A), resistance (R) and power (P)] and its use in fresh cheeses. The ECP circuit consisted of two electrodes, an aluminum (anode) and a copper (cathode). The experimental parameters established in the ECP were distance between electrodes and the presence of a resistor. Seven treatment solutions were examined at 0, 2, 4, 6, 8, 10 and 12 g of NaCl/100 mL of water. Cheeses evaluated were a commercial cheese (Control) and a commercial light cheese. Treatment influenced (P

The inclusion of natural ingredients to preserve meat and meat products has increased in recent years. This study evaluated rosemary (REO) and garlic essential oils (GEO) as well as chipotle pepper oleoresin (CPO), alone or in combination, as preservatives on beef hamburgers (BH). Six treatments were evaluated: T1 (control, without additives), T2 (GEO 1%), T3 (REO 1%), T4 (CPO 0.5%), T5 (GEO 1% + CPO 0.5%) and T6 (REO 1% + CPO 0.5%). The microbiological quality, physicochemical characteristics, sensory evaluation, and lipid oxidation of hamburgers were evaluated. REO, GEO and CPO limited the growth of aerobic microorganisms, S. aureus, Salmonella spp., B. thermosphacta, moulds and yeasts, lactic acid bacteria and coliforms (p < 0.05); however, this effect depended on time. Furthermore, lipid oxidation decreased significantly (p < 0.5) in all treatments, except for T5 (GEO 1% + CPO 0.5%). Regarding sensory acceptance, consumers preferred BH with GEO in terms of colour, odour, flavour and overall appearance (p < 0.05). It is concluded that REO, GEO and CPO, alone or in combination, improve microbiological quality and inhibit the lipid oxidation of BH.

The effect of sorghum hydrolysed by Trametes maxima CU1 and Pycnoporus sanguineus CS2 was evaluated on growth performance traits and rabbit meat quality. A total of 24 unsexed New Zealand rabbits, weaned at 20 d of age, were allocated to 2 treatments: T1 (diet including 300 g/kg of non-hydrolysed sorghum) and T2 (diet including 300 g/kg of hydrolysed sorghum by Trametes maxima CU1 and Pycnoporus sanguineus CS2). Rabbits of group T2 did not have significantly different (P>0.05) feed intake compared to those in T1. Carcass traits were also not significantly different (P>0.05) between the 2 groups. The pH, water-holding capacity, colour and cooking loss of the longissimus lumborum were not different (P>0.05) between treatments, whereas the pH of the rabbits biceps femoris was higher in T2 (6.21; P

Los sistemas de producción de bovinos-carne se encuentran expuestos a una vulnerabilidad inminente por el sobre pastoreo, cambios en el uso de suelo y un manejo inadecuado del hato. El objetivo de esta investigación fue elaborar un modelo matemático integrado por indicadores ambientales y socioeconómicos de tres ecorregiones, que identifiquen factores y patrones de vulnerabilidad en la densidad ganadera (Dg) del sistema vaca-cría del estado de Chihuahua. La estimación mostró que el aumento de la Dg en una unidad animal en los predios ejidales eleva los costos de producción 0.0358 unidades porcentuales, al demandar un mayor consumo de materia vegetal e insumos. La diferencia en las unidades animal entre tipos de tenencia predial, al considerar un programa de capacitación técnico pecuario, disminuye entre las zonas, y mostró que la vulnerabilidad en los predios ejidales es inferior ante un evento de sequía. Se pretende que este trabajo genere información útil para analizar los posibles riesgos que afecten la rentabilidad económica, social y ambiental en las ecorregiones del estado de Chihuahua.

The quality of slaughtered turkeys fed a diet supplemented with Mexican oregano (Lippia berlandieri Schauer) oil was investigated. Two treatments were studied. T0: control diet and T1: control diet + 400 mg kg−1 of oregano oil with 60 % carvacrol. Live weight at slaughter was dierent, with T0 weighing 11.0 kg and T1 11.89 kg, while the performance of feathers and drumstick was higher in T0 (4.33 and 3.18 % respectively). Viscera, blood, head, neck and hot and cold carcass yield did not dier between treatments (p > 0.05). Oregano oil at 400 mg kg−1 can be used in the production of turkeys to inuence slaughter quality.

El objetivo fue evaluar la respuesta de germinación de siete genotipos de pasto banderita (Bouteloua curtipendula), sometidos a diferentes niveles de presión osmótica. Los genotipos utilizados fueron El Reno (Re), Niner (Ni), Vaughn (Va), Kansas-6113 (K-13), Kansas-6107 (K-07), ecotipo 689 (E-689) y ecotipo 592 (E-592). Como agente osmótico se utilizó manitol, los niveles de presión osmótica fueron 0.0, -0.7, -1.4 y -2.1 Megapascales. Las variables evaluadas fueron porcentaje de germinación (GE), índice de velocidad de germinación (Vge), longitud de radícula (LR) y plúmula (LP). Los genotipos nativos (E-592 y E-689) y Va presentaron mayor resistencia al estrés hídrico (p < 0.05). El genotipo K-07 presentó menor GE y Vge, mientras que Ni no presentó germinación a -2.1 MPa. Los genotipos E-592, E-689 y Va pueden considerarse en programas de rehabilitación de pastizales. Sin embargo, por su velocidad de germinación se recomienda utilizarlo mezclado con Re o K-13.

El objetivo de este estudio fue evaluar el efecto de inulina de agave (IA) y aceite esencial de orégano Mexicano (AEOM) en el comportamiento productivo, variables de sacrificio y calidad de la carne en pollos de engorda. Seis tratamientos fueron establecidos en dietas: T1 = dieta control, T2 = dieta + 5.0 g kg-1 IA, T3 = dieta + 10.0 g kg-1 IA, T4 = dieta + 5.0 g kg-1 IA + 0.2 g kg-1 AEOM, T5 = dieta + 10.0 g kg-1 IA + 0.2 g kg-1 AEOM, y T6 = dieta + 0.2 g kg-1 AEOM. Los tratamientos T4 y T6 incrementaron el peso pollos (P < 0.05), pero en consumo de alimento T4 fue el más alto y T6 el más bajo en todo el periodo de engorda. Así mismo, estos tratamientos incrementaron el peso sacrificio (P < 0.05), sin embargo T1 aumentó el rendimiento alas. T3 presentó la capacidad en retención de agua, dureza y gomosidad más alta (P < 0.05), mientras que T5 aumentó (P < 0.05) color amarillo, saturación y tono de la carne. La inulina de agave (10.0 g kg-1) y el aceite esencial de orégano (0.2 g kg-1) pueden usarse en la engorda de pollos para mejorar la producción y calidad de la carne.

El objetivo fue evaluar el efecto del aceite de orégano mexicano (AOM, Poliomintha longiora Gray) sobre variables productivas, perl sanguíneo, sacricio y calidad de carne de conejos. Cuarenta conejos Nueva Zelanda de 30 d de edad, no sexados, fueron distribuidos al azar en dos tratamientos: CON (dieta comercial), y AOM (CON + AOM a 0.40 g kg−1 ). En las variables productivas, biometría hemática y sacricio no se encontraron diferencias estadísticas (p > 0.05), mientras que el contenido de colesterol y lipoproteínas de baja densidad fueron diferentes entre tratamientos (p < 0.05), no así los triglicéridos y lipoproteínas de alta y muy baja densidad. El pH, humedad y cenizas de la carne tuvieron diferencias (p < 0.05) entre tratamientos. El aceite de orégano mexicano a 0.40 g kg−1 en dietas, inuye en las características sanguíneas y calidad de la carne de conejos.

ABSTRACT The current study was conducted to investigate the effects of Mexican oregano essential oil (MOO) extracts from Lippia berlandieri Schauer (LBS) and Poliomintha longiflora Gray (PLG) on performance, blood profiles, carcass variables, and meat composition of broilers at slaugther. A total of 360 one-day-old Ross broilers were randomly distributed into four dietary treatments with six replicate pens per treatment and 15 birds per pen. The dietary treatments were: a basal diet (control), control + 0.40 g of LBS/kg of feed, control + 0.40 g of PLG/kg, and control + 0.40 g of LBS/kg + 0.40 g of PLG/kg. Results showed that linear, quadratic, and cubic effects of days were significant in the performance variables of broilers. The treatments with LBS and PLG maintained the broiler body weight without increasing feed intake and water intake when compared with the control group. Broilers given LBS+PLG and PLG had increased blood leukocytes, lymphocytes, low-density lipoprotein, and hot carcass yields. In meat composition, treatments with PLG and LBS+PLG presented similar breast protein content compared with the control treatment. Supplementation with these two MOO exhibits positive effects on broiler performance, blood profiles, carcass traits, and meat composition. These two MOO may be promising feed supplements as growth promoters and enhancers of meat quality in broiler production.

Feruloylated arabinoxylans obtained from nixtamalized maize bran were evaluated in terms of physicochemical characteristics and antioxidant capacity when incorporated in frankfurter sausages. Concentrations of 0.15% and 0.30% of feruloylated arabinoxylans were incorporated in frankfurter sausages formulations and a control without feruloylated arabinoxylans was also prepared. Shear force, hardness, color measurement, proximate analysis, pH, titratable acidity, water-holding capacity, total phenols, and antioxidant capacity were evaluated. Phenolic content and antioxidant capacity were significantly higher (P < 0.0001) in all treatments, sausages containing feruloylated arabinoxylans compared to the control. The results showed that there was a significant difference (P < 0.0001) in total phenolic content and antioxidant capacity with all feruloylated arabinoxylans sausages treatments higher than control. Additionally, significant differences (P < 0.0001) were obtained in the physicochemical parameters.

El aceite de orégano mexicano (AO; Lippia berlandieri Schauer) es un extracto de origen natural. El objetivo de este estudio fue evaluar el efecto sobre las características de la canal y la carne de pollos alimentados con dietas adicionadas con AO. Se utilizaron 162 pollos de 1 d de edad (Ross), alojados en jaulas (30 x 33 x 44 cm) con dos pollos cada una (nueve jaulas por tratamiento), distribuidos aleatoriamente en un arreglo factorial 32 de tratamientos; AOC, aceite de orégano basado en Carvacrol (60.0 %), y AOT, aceite de orégano basado en Timol (40.0 %). Ambos AO se probaron en niveles de 0, 400 y 800 mg L−1. El tratamiento 800-0 incrementó (p < 0.05) el peso vivo (2.25 kg), 800-800 el rendimiento de la canal caliente y fría, mientras que el contenido de vísceras disminuyó (p < 0.05); pierna y espalda fueron mayores (p < 0.05) en 400-400, cadera y alas en 800-400. El tratamiento 0-400 aumentó el muslo; la pechuga no fue afectada estadísticamente, pero 400-0 tuvo el valor más alto (35.82 %). El diseccionado de las piezas fue alterado por los niveles de AO (p < 0.05), principalmente el magro de pierna (11.53 %; 400-400), muslo (9.45 %; 800-800), cadera (4.12 %; 800-0), espalda (3.1 %; 800-400) y alas (5.04 %; 800-800). Los resultados obtenidos sugieren que el AO puede usarse en la alimentación de pollos de engorda debido a que mejora las características de la canal.