Assessment of cecal microbiota modulation from piglet dietary supplementation with copper.

Background: Swine production expanded in the last decades. Efforts have been made to improve meat production and to understand its relationship to pig gut microbiota. Copper (Cu) is a usual supplement to growth performance in animal production.

Effect of Yerba Mate Extract as Feed Additive on Ruminal Fermentation and Methane Emissions in Beef Cattle.

The inclusion of plant extracts that contain secondary compounds with the potential to modulate rumen fermentation and improve animal performance has gained attention in recent years. The aim of this study was to evaluate the effect of the inclusion of yerba mate extract (Ilex paraguariensis ST. Hilaire) (YME) on the ruminal parameters.

An agent-based simulation model to compare different reproductive strategies in cow-calf operations: Technical performance.

The objective of this study was to create a stochastic, agent-based simulation model of a synthetic population of beef cattle, and then use it to compare the technical performance of different reproductive strategies. The model was parameterized using data from a real beef cattle herd and from the peer-reviewed scientific literature to represent a Nelore cattle herd in the state of São Paulo, Brazil. Ten scenarios were evaluated: natural mating (NM) only (ONM); one timed artificial insemination (TAI) plus NM (1TAI + NM); two TAI plus NM, with 24, 32, and 40 days between inseminations (2TAI/24 + NM, 2TAI/32 + NM, and 2TAI/40 + NM, respectively); three TAI without NM, with 24, 32, and 40 days between TAI (3TAI/24, 3TAI/32, and 3TAI/40, respectively); and three TAI plus NM, with 24 and 32 days (3TAI/24 + NM and 3TAI/32 + NM, respectively).

Effect of dietary copper sources on performance, gastric ghrelin-RNA expression, and growth hormone concentrations in serum in piglets.

Two performance studies were conducted to investigate the effects of 3 different sources of Cu on production parameters of piglets. A total of 256 piglets weaned at 24 ± 2 d were randomly allocated into 4 treatments with 10 or 8 replicates per treatment of 4 or 3 piglets per pen in Exp. 1 and 2, respectively.

Correction: Effects of dietary aflatoxin B1 on accumulation and performance in matrinxã fish (Brycon cephalus).

[This corrects the article DOI: 10.1371/journal.pone.

Modified atmosphere packaging for lamb meat: evaluation of gas composition in the extension of shelf life and consumer acceptance.

Convenience foods like chilled meat usually have a short shelf life. Modified atmosphere packaging (MAP) can be used together with refrigeration to retard meat degradation. This work evaluated the effect of MAP on the preservation and consumers acceptance of lamb meat.

Effects of dietary aflatoxin B1 on accumulation and performance in matrinxã fish (Brycon cephalus).

Aflatoxins (AF) can be cumulative in fish tissues and can influence weight, length, feed intake and survival depending on the species. The aim of this work is to measure performance and aflatoxin levels in tissues of matrinxã (Brycon cephalus) fish chronically exposed to aflatoxin. Aflatoxin was incorporated into fish diets at the following levels: Control Feed + 0 μg AFB1 kg-1; A.

Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.

The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE.

Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.

The aim was to evaluate the addition of microencapsulated jabuticaba extract (MJE) to fresh sausage as natural dye with antioxidant and antimicrobial activity. Fresh sausages without dye, with cochineal carmine and with addition of 2% and 4% MJE were evaluated for chemical, microbiological and sensory properties during 15days of refrigerated storage. TBARS values were lower (P<0.