Publications by authors named "Osorio-Doblado A"
Article Synopsis
- The microbial community in the gut of dairy cattle plays a vital role in their energy levels, growth, and overall health from birth to lactation, impacting not only the farm's production efficiency but also food safety and environmental factors.
- The push to find alternatives to antibiotics in the U.S. has led to increased use of probiotics to enhance gut health, resulting in benefits like improved growth rates and milk yields in heifers; however, the effectiveness of these probiotics can vary greatly based on individual gut conditions.
- Advanced sequencing technologies are now helping to understand how probiotics change gut microbial diversity, which in turn influences cattle health and performance, highlighting that not all probiotics are equally effective and their success depends on various biological factors.
The rumen microbial ecosystem provides ruminants a selective advantage, the ability to utilize forages, allowing them to flourish worldwide in various environments. For many years, our understanding of the ruminal microbial ecosystem was limited to understanding the microbes (usually only laboratory-amenable bacteria) grown in pure culture, meaning that much of our understanding of ruminal function remained a "black box." However, the ruminal degradation of plant cell walls is performed by a consortium of bacteria, archaea, protozoa, and fungi that produces a wide variety of carbohydrate-active enzymes (CAZymes) that are responsible for the catabolism of cellulose, hemicellulose, and pectin.
View Article and Find Full Text PDFThe objective of the study was to determine the impact of antimicrobial interventions and refrigerated dark storage on the shelf-life of pork chops. Boneless pork loins ( = 36) were split and stored for 1, 14, 28, and 42 days at 2-4 °C after being treated with the following antimicrobials: water (WAT), Bovibrom 225 ppm (BB225), Bovibrom 500 ppm (BB500), Fit Fresh 3 ppm (FF3), or washing solution 750 ppm (WS750). After the end of dark storage, pork loins were further processed and sliced into chops, overwrapped in trays, and displayed for up to an additional 96 h in a retail case.
View Article and Find Full Text PDFTwo experiments were performed to evaluate the effects of bismuth subsalicylate (BSS) and calcium-ammonium nitrate (CAN) on in vitro ruminal fermentation, growth, apparent total tract digestibility of nutrients, liver mineral concentration, and carcass quality of beef cattle. In Exp. 1, four ruminally cannulated steers (520 ± 30 kg body weight [BW]) were used as donors to perform a batch culture and an in vitro organic matter digestibility (IVOMD) procedure.
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