Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed

The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities. The objective of this study was to evaluate the chemical constituents of the ethyl acetate fraction as possible substitutes for synthetic compounds with biological properties using ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS/MS) analysis and the evaluation of the antioxidant activity (ferric reducing antioxidant power [FRAP], 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid [ABTS], and 1-diphenyl-2-picrylhydrazyl [DPPH]), total phenolic compounds (TPC), and antimicrobial activity of the hydroalcoholic extract and tamarind seed fractions were also performed. The chemical investigation of the acetate fraction using UHPLC-HRMS/MS resulted in the putative identification of 14 compounds, including flavonoids, (+)-catechin/(-)-epicatechin, procyanidin B2, procyanidin C2, isoquercetin, quercetin, luteolin, rutin, taxifolin, eriodictyol, kaempferide, hydroxybenzoic acid, protocathecuic acid, and protocathecuic acid methyl and ethyl esters derivatives. The crude hydroalcoholic extract exhibited the best results in terms of TPC: 883.87 gallic acid equivalent (GAE; mg/g) and antioxidant activity: FRAP: 183.29 GAE (mg/g), ABTS: 39.67%, and DPPH: 91.08%. The extract exhibited excellent antibacterial activity against gram-positive bacteria, specifically Staphylococcus aureus minimum inhibitory concentration (MIC)/minimum bactericidal concentration (MBC; 62.5/125 g/mL) and Bacillus cereus MIC/MBC (125/250 g/mL), and gram-negative bacteria, specifically Aeromonas hydrophila MIC/MBC (125/250 µg/mL) and Pseudomonas aeruginosa MIC/MBC (250/500 g/mL). Morphological damage to cells was observed using flow cytometry and scanning electron microscopy. Tamarind seeds contain unique bioactive compounds that should be explored for their use as novel food preservatives. PRACTICAL APPLICATION: Original data were obtained regarding the Tamarindus indica L. seed extract and the ethyl acetate and hexane fractions. This research aimed to investigate the potential of these for food preservation and as alternatives to additives and synthetic compounds added to cattle feed. This paper reports novel findings regarding the chemical composition of the extract and its antioxidant activity, along with its antimicrobial activity against bacteria (gram-positive: Staphylococcus aureus, Bacillus cereus, and gram-negative: Salmonella enterica serovar Enteritidis, Escherichia coli, Pseudomonas aeruginosa, and Aeromonas hydrophila) and yeasts (Candida albicans and Saccharomyces cerevisiae).

SARA (Subacute Ruminal Acidosis) sua caracterização e consequências em bovinos: Revisão

A presença da acidose ruminal subaguda (SARA) nos rebanhos bovinos, principalmente, nos produtores de leite tem uma consequência direta na saúde e bem-estar animal, redução na imuno mediação e lucratividade do setor. A SARA pode ser caracterizada como um quadro clínico em decorrência da fermentação ruminal. Em animais de alta produção, a dieta é balanceada com altos teores de grãos, ricos em carboidratos. Desta forma, a degradação destes carboidratos no rúmen aumenta os teores de ácidos graxos voláteis de cadeia curta e ácido lático. Esse processo leva à uma redução do pH ruminal, abaixo de 5,8 e, por consequência, distúrbio generalizado neste compartimento. Além destes distúrbios no rúmen, a SARA pode reduzir a digestibilidade aparente dos nutrientes no compartimento intestinal. Ainda mais, a SARA pode provocar outras alterações no epitélio do rúmen e retículo e, como consequência, abcessos em órgãos relacionado como, por exemplo, intestinos, fígado, coração e pulmões. Por fim, este quadro clínico complexo vai provocar o aparecimento da laminite.

SARA (Subacute Ruminal Acidosis) sobre o desempenho e comportamento de bovinos: Revisão

Esta revisão foi elaborada para atualizar os trabalhos de pesquisas realizados nos últimos anos sobre as consequências da Subaguda Ruminal Acidose (SARA, sigla em inglês) em gado de corte e vacas leiteiras sobre a produção e comportamento animal. Foram consultados mais de mil artigos científicos publicados nos mais variados repositórios de ciências agrárias. Na realidade, a SARA que pode ser aguda (visual) e subaguda (percepção ao longo do tempo) tem efeito nocivo na produção animal e, por consequência, na rentabilidade dos diferentes setores (carne e leite). O quadro clínico na versão aguda é percebido de um modo rápido em função do aparecimento do timpanismo e desconforto dos animais. No entanto, o quadro clínico, na versão subaguda, manifesta-se somente depois de vários dias ou meses. De modo geral, a SARA reduz a produção de carne e leite, altera a ingestão de alimentos, reduz a eficiência alimentar, aumenta o desconforto e o comportamento animal e, por consequência, a lucratividade do setor. Além disso, diminui as respostas imunológicas e pode agravar os sintomas de outras doenças. A SARA é mais pronunciada em vacas leiteiras em razão do volume de alimentos ingeridos; porém, com aumento dos confinamentos com uso de dietas de alto-grão este quadro se manifesta também em gado de corte.

Embalagens ativas e inteligentes para proteção da carne e seus derivados: Revisão

Devido ao crescimento populacional e consequente aumento da demanda por alimentos, há uma significativa expansão do mercado de embalagens. Assim, surgiu as embalagens ativas e inteligentes, com o intuito de melhorar a qualidade dos alimentos durante o armazenamento e diminuir o desperdício. As carnes e derivados são bastante perecíveis e susceptíveis a alterações microbianas, devido a isso, são altamente dependentes dos materiais de embalagens. Nesse contexto, este artigo fará uma revisão sobre as últimas inovações e tecnologias de embalagens e suas aplicações para carnes e seus derivados, com o intuito de diminuir as reclamações dos consumidores e implementar soluções de embalagens ativas e inteligentes para facilitar a cadeia produtiva destes produtos. As embalagens biodegradáveis estão ganhando espaço, bem como filmes e revestimentos comestíveis, por meio da incorporação de compostos ativos como antimicrobianos e antioxidantes, assim como fontes naturais de óleos essenciais ou extratos vegetais que se tornaram alternativas aos conservantes químicos adicionados as carnes. Para as embalagens inteligentes, há diversas pesquisas relacionadas à biossensores, a fim de melhorar o processo pelo desenvolvimento de novas tecnologias que são normalmente baseadas em diferentes dispositivos químicos, enzimáticos, microbiológicos, capazes de indicar desde à temperatura do produto até apresentar um histórico sobre condições de armazenamento e rastreabilidade, importantíssimo para a cadeia da carne.

A carne bovina maturada a seco (dry aging): Revisão

No Brasil, há predominância da participação da genética zebuína. Este fato associado à produção a pasto e ao fato de os animais manterem peso ou até perderem peso no período da seca e sua idade ao abate avançada são alguns dos fatores que fazem com que a carne desses animais seja menos macia, um atributo muito exigido pelos consumidores. Dessa forma, o processo de maturação é muito importante, pois é uma técnica que visa melhorar a maciez da carne, e praticamente toda a carne consumida nos dias atuais, passaram por algum nível de maturação até se formar o produto final. E dentro desse mercado, se tem a carne maturada a seco, que é o produto do envelhecimento da carne não embalada sob condições controladas de temperatura, umidade relativa e circulação de ar e apesar de um procedimento que envolve um alto custo, melhora a maciez e o sabor da carne. Mesmo não sendo um procedimento barato e exigindo uma carne de melhor qualidade, com determinado nível de marmoreio, esse tipo de maturação é muito interessante, principalmente quando consideramos os nichos de mercado. Visto a importância do processo de maturação para a qualidade da carne, o objetivo da presente revisão foi discorrer sobre os principais aspectos relacionados à maturação a seco ou “Dry aging”.

Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin

BACKGROUND

Forty crossbred steers were supplemented with different doses (from 0 control to 6000 mg/animal/day) of natural additive blend containing clove essential oil, cashew oil, castor oil, and a microencapsulated blend of eugenol, thymol, and vanillin for 80 days. Carcass characteristics, drip loss, and antioxidant activity were evaluated 24 h post mortem on longissimus thoracis, and the effects of aging (until 14 days) were evaluated for water losses (thawing/aging and cooking), texture, color, and lipid oxidation.

RESULTS

The use of the natural additive blend did not modify (P > 0.05) carcass characteristics but did, however, modify body composition (P < 0.05). Drip losses were unaffected by the treatments tested (P > 0.05). There was an observed quadratic effect (P < 0.05) on losses from thawing/aging on the first day of storage. Regarding the effects of natural additives on cooking losses, there was a quadratic effect (P < 0.05) among the treatments on day 7 of aging. Differences between days of aging were only observed with control treatment. Shear force was similar among treatments on days 1 and 7 of aging. On day 14 a linear effect (P < 0.05) was observed. Also, a linear effect (P < 0.05) appeared on meat lightness, meat from the control group being clearer on day 1. No changes were observed in redness among treatments or days of storage (P > 0.05). Yellowness was not modified by the treatments (P > 0.05)but only by the days of storage in control and the lowest dosage used.

CONCLUSION

The blend of natural additives has potential use in pasture feeding and could improve meat quality. However, doses should be adjusted. © 2021 Society of Chemical Industry.

Bem-estar de bovinos terminados em confinamento: O que deve ser considerado?

O crescimento da população mundial cria necessidade do aumento da produção de alimentos e, consequentemente, de proteína de origem animal. O confinamento de bovinos de corte é uma alternativa para a intensificação do sistema produtivo, produzindo maior volume de carne em menor tempo. Dessa forma, surgem inúmeros questionamentos quanto ao bem-estar dos animais confinados. De forma a esclarecer e ter os pontos que devem ser considerados de forma clara, os “Cinco Domínios” do bem-estar animal objetivam incorporar e relacionar padrões mínimos de qualidade de vida dos animais. Além de manter os parâmetros mínimos para a vida do animal, o bem-estar está integralmente relacionado à produção sustentável, rentabilidade e qualidade do processo. O objetivo desta revisão é apresentar rápidas informações sobre como minimizar estresses de manejo, os impactos que boas práticas no sistema e como pode interferir no consumidor final.

Bem-estar de bovinos em sistema de pastagem

A produção de carne bovina no Brasil ocupa a segunda posição no mundo, superado somente pelos Estados Unidos. Aliado a isso, tem-se atualmente um mercado consumidor exigente quanto ao bem-estar animal e humano. Constantemente, o bem-estar animal está associado ao fato de os animais poderem expressar seus comportamentos em condições ambientais naturais. Entretanto, mesmo em boas condições ambientais, alguns animais podem vir a sofrer algum tipo de estresse. Nesse sentido, essa revisão tem como objetivo, discorrer sobre alguns o bem-estar animal e os “Cinco Domínios” que norteiam essa temática, bem como identificar as principais dificuldades encontradas no campo, que poderiam dificultar atingir melhores níveis do bem-estar animal. Em conclusão, algumas recomendações encontradas na literatura ajudariam a potencializar os efeitos positivos do bem-estar dos animais.

Animal performance, ingestive behavior, and carcass characteristics of grazing-finished steers supplemented with castor bean (Ricinus communis L.) meal protein

This study was carried out to evaluate the effects of replacing soybean meal by castor bean meal on nutrient intake, digestibility, animal performance, ingestive behavior activities, carcass characteristics, and fatty acid profile from steers finished in pasture. Crossbred steers were weighed to determine the initial body weight (331.6 ± 37.4 kg), which were kept in 4 paddocks (8 animals/paddock), on pastures of Brachiaria decumbens during the finishing phase. Dietary treatments included CC00-without castor bean meal; CC33-153 g/kg of castor bean meal; CC66-308 g/kg of castor bean meal; and CC100-434 g/kg of castor bean meal. No treatment effects were detected (P > 0.05) for final body weight, average daily gain, feed efficiency, and hot carcass weight. The DM, CP, NDF, and NFC total intake were lowest (P < 0.01) for steers fed CC100 diet than others. No treatment effects were detected (P > 0.05) for digestibility. For ingestive behavior activities, data on DM and NDF from feeding rate were greater (P < 0.01) in CC00 v. castor bean meal steers. DM and NDF from rumination rate were greater (P < 0.01) in CC33 v. CC100 steers that was the lowest. Carcass measures, carcass composition, chemical composition of Longissimus thoracis muscle, and profile and the sum of fatty acids were not affected (P > 0.05) by castor bean meal replacement on the diets. Results from this experiment suggest that castor bean meal may replace soybean meal in pasture supplementation without altered digestibility, carcass characteristics, and fatty acid profile.

Effect of Active-Edible Coating and Essential Oils on Lamb Patties Oxidation during Display

The use of natural products to reduce the use of synthetic additives in meat products, reducing the oxidation and improving the shelf life is a current challenge. Meat quality from lamb patties during 10 days of display on modified atmosphere packaging (MAP) and active-edible coating were tested under six treatments: uncoated patties without coating (CON); patties with alginate coating (EC) and patties with coating and 0.1 or 0.05% of essential oils (EOs) from either thyme (TH 0.1; TH 0.05) or oregano (OR 0.1; OR 0.05). Display and treatment significantly modified (P < 0.001) all the studied meat quality variables (pH, color, water holding capacity, weight losses, thiobarbituric acid reactive substances (TBARS), antioxidant activity). Display produced discoloration and lipid oxidation, however, the samples with essential oils presented lower (P < 0.001) lipid oxidation than the CON or EC groups. Coated samples with or without EOs showed better color (lower lightness but higher redness and yellowness) and lower water losses (P < 0.001) than the CON. The addition of thyme EO caused a decrease (P < 0.001) in the consumer’s overall acceptability, whereas no statistical differences appeared between CON, EC and oregano EO addition. Thus, using EOs as natural antioxidants, especially those from oregano at low dosages (0.05%), could be considered a viable strategy to enhance the shelf life and the product quality of lamb meat patties without damaging the sensory acceptability.

Sensorial, color, lipid oxidation, and visual acceptability of dry-aged beef from young bulls with different fat thickness

The reduction in slaughter age with minimum fat and dry aging process improves meat tenderness, however, its shelf-life in display has not been studied. It was evaluated the sensorial, and the color, lipid oxidation, and visual acceptance in display of dry-aged beef (0, 14, and 28 days) from young bulls slaughtered with different subcutaneous fat thickness (2.00, 3.00, and 4.00 mm). Meat with 2.00 and 3.00 mm fat had higher acceptability than 4.00 mm (p < .05). Dry aging improved overall acceptability of consumers. Meat with 2.00 and 3.00 mm fat presented higher lightness and lipid oxidation values than 4.00 mm (p < .05) but similar visual acceptance was observed. Dry-aged beef (14 and 28 days) had lower lightness, but higher redness (p < .05) than not dry aged (0 days). Display reduced color over time, for all dry-aged treatments (p < .05). Dry aging process increased lipid oxidation but these values were below 2.00 mg/kg of malonaldehyde only in the first day of display. Dry aged for 14 days had similar visual acceptability to not dry-aged beef until the third day of display (p < .05). Shelf-life of 0, 14, and 28 days of dry aged was 5.41, 2.55, and 0.23 days. Despite of the increase in lipid oxidation and lightness, the sensorial and display acceptability of meat from young bulls was not prejudiced by the reduction in fat thickness. Beef dry-aged for 14 days was visually well accepted and could be displayed for 2.55 days without compromising acceptability.

Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils

Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P < 0.05) pH, shear force, and meat colour. On the other hand, the diet had no effect (P > 0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P < 0.05) sensory acceptability attributes. Globally, the addition of essential oil in bull diets can be an alternative to reduces lipid oxidation without modifying sensory acceptability attributes.

Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots

BACKGROUND

This study evaluated the acceptability (by sensorial and visual analyses) of meat from 40 Nellore heifers (finished in feedlots for 73 days) fed with different diets supplemented with essential oils (EOs) and an active principle blend. The five diets tested were: CON - a diet without essential oil and active principle blend (eugenol, thymol, and vanillin); ROS - a diet supplemented with rosemary EO; BLE - supplemented with a blend; BCL - a diet with clove EO+ blend; and BRC - a diet with rosemary, clove EOs + blend. The acceptability of diet and aging time was evaluated by consumers.

RESULTS

Diet affected consumer acceptability and visual analysis (meat color). The diets with EO and the blend showed better sensory acceptance by the consumers; meat aged for 7 days received higher scores than meat aged for 1 day. Meat from heifers that received both EOs + blend (BCL, BRC) obtained the highest scores in the visual evaluation.

CONCLUSION

The use of natural compounds in ruminant diets improves the sensory characteristics of meat without damaging visual acceptability and may be an alternative to the conventional additive market. © 2020 Society of Chemical Industry.

Lipid composition of raw and grilled beef cattle slaughtered at four body weights

The fatty acid composition of beef can be altered by factors related to the animal, management, processing and preparation. The effect of body weight and cooking of meat on the composition of long chain fatty acids was evaluated. Forty 10-month old crossbred young bulls (½ Brown Swiss x ½ Nellore) of initial body weight 219 kg finished in feedlot with high grain diet and slaughtered with 450, 469, 491 and 513 kg of body weight. The Longissimus dorsi muscle was collected after slaughter and carcass chilling. The individual composition of the fatty acids of the meat was not altered (P < 0.05) by different body weights and by cooking (until reaching 72º C). Likewise, the sum of the percentages of saturated, monounsaturated, polyunsaturated, omega 3 and 6 fatty acids; as well as the ratios between monounsaturated/polyunsaturated fatty acids and omega 3 and 6 were not altered. Therefore, the different body weights and heating used in this study were insufficient to cause significant alterations in the fat molecules and the meat can be consumed without damaging the health of the consumer.

Improvements in the quality of meat from beef cattle fed natural additives

Forty young bulls were fed with five different treatments (n = 8, 62 days): control, without the addition of natural additives (CON); NA15, a mixture of natural additives (1.5 g/animal/day); NA30, a mixture of natural additives (3.0 g/animal/day); NA45, a mixture of natural additives (4.5 g/animal/day); and NA60, a mixture of natural additives (6.0 g/animal/day). The hot carcass weight and dressing percentage, fat thickness, Longissimus muscle area, marbling, pH, and carcass tissue composition were measured. In addition, the instrumental meat quality (colour, water holding capacity, texture and lipid oxidation) and consumer acceptability attributes, across display were evaluated. Diet had no effect (P > .05) on the carcass characteristics evaluated (except pH). The diets significantly influenced the pH, shear force, tenderness, lipid oxidation and overall acceptability evaluated by consumers (P < .05). Globally, natural additives have some potential use in animal feed to improve meat quality.

Effect of an essential oils blend on meat characteristics of crossbred heifers finished on a high-grain diet in a feedlot

Context Natural additives have been studied to increase animal performance and the quality of meat as alternatives to the use of antibiotics. Aims The present work investigated the effects of an essential oil blend (oregano, rosemary, lemon, garlic, eucalyptus, thyme and sweet orange) incorporated into the diet of crossbred heifers on the meat quality. Methods Thirty 12-month-old half-sister crossbred heifers (1/2 Angus vs 1/2 Nellore) with an average weight of 219.8 ± 8.8 kg were allocated in individual pens for 3 months. Three diets were tested: E0.0 (without the essential oil blend); E3.5 (with 3.5 g of the essential oil blend/animal.day); E7.0 (7.0 g of the essential oil blend/animal.day). The fatty acid composition (chemical) and profile of the Longissimus muscle were evaluated. In addition, the effect of aging (1, 7 and 14 days in vacuum packs at 2°C) on the colour, cooking and thawing losses, texture, and lipid oxidation were determined. Key results The essential oil blend did not affect (P &gt; 0.05) the meat. It did not impact on the decrease in shear force, increased lipid oxidation or changes in colour with aging. Conclusions The chemical composition, water holding capacity, shear force, lipid oxidation, and fatty acid profile were not influenced by including the essential oil blend in the diet of heifers. Implications The use of low dosages of an essential oil blend could be applied in the diet of heifers, without affecting meat quality.

PSXI-14 Supplementation with a blend containing Baccharis dracunculifolia and Tamarindus indica improve the oxidative state of steers in finishing phase

Tissue oxidative stress has been associated with low productivity of beef cattle. Supplementation of animals with natural antioxidants added to the diet may be an alternative to improve the tissue oxidative status and the productivity of steers at finishing phase. The present study evaluated whether the addition to the diet of a blend (Mix) containing Baccharis dracunculifolia (40%), Tamarindus indica seed (40%), cashew nutshell oil (10%) and clove oil (10%) modifies the oxidative state in the plasma and liver of steers (Angus x Zebu) in finishing phase. Forty animals were randomly distributed into four groups (ten animal per group), which received Mix respectively at the daily dose of 0.0, 2.0, 4.0 and 6.0 g per animal during 84 days. Blood and liver were taken at slaughter of the animals. Blood samples were also taken before starting the supplementation and served as control. The ferric reducing ability of plasma (FRAP), thiol groups and protein carbonyl groups were measured as plasma parameters of oxidative stress. The levels of thiobarbituric acid reactive substances (TBARS), protein carbonyl groups, reactive oxygen species (ROS), glutathione and the activity of catalase and superoxide dismutase (SOD) were measured as hepatic parameter of oxidative stress. Plasma levels of protein carbonyl groups were 30% lower in the animals supplemented with 4.0 and 6.0 g Mix and FRAP was 20% higher in the animals supplemented with 6.0 g Mix (P &lt; 0.05; compared to the 0.0 g). Hepatic levels of TBARS were 38% lower in animals supplemented with 6.0 g Mix (P &lt; 0.05). The other parameters were not modified. In conclusion, the supplementation of steers with Mix improved the systemic oxidative status and may be a complementary alternative to the diet of these animals in the termination phase.

PSXI-16 Levels of a blend of clove, castor and cashew oils and microencapsulated active ingredients (eugenol, thymol and vanillin) on ruminal gram-positive bacteria population density

This study was realized to evaluate de effect of a blend of vegetable oils and active ingredients (Ruminatus® - safeeds@safeeds.com.br) on ruminal population density of Ruminococcus albus, Ruminococcus flavefaciens and Streptococcus bovis. The blend contained clove (Eugenia caryophyllata), castor (Ricinus communis) and cashew (Anacardium occidentale) oils and microencapsulated active ingredients (eugenol, thymol and vanillin). The experiments were designed using each bacteria exposed to doses of 1.5; 3.0; 4.5 and 6.0 mg/ml of the product and with six replicates. Bacteria were cultivated on Hobson’s M2 medium in Hungate tubes. Cultures cultivated without the addition of any oils were considered as control. Bacteria were cultivated overnight and freshly inoculated into new tubes containing medium. The antimicrobial activity was evaluated using a Spectrophotometer Evolution 201 UV-visible (Thermo Scientific) at 600 nm. Readings were performed at 0, 8, 12 and 24 hours after inoculation. Data were analyzed using the linear mixed models and the NLME Procedure in R software. The blend had no effect (P &lt; 0.05) on growth of R. albus and R. flavefaciens. On the other hand, S. bovis was affected by all inclusion of the blend (P &lt; 0.05). These results provide evidence of the potential of oils to modulate the ruminal environment. Such feature can impact nutrient metabolism and, consequently, production of volatile fatty acids. Therefore, the use of a blend of clove, castor and cashew essential oils and microencapsulated active ingredients (eugenol, thymol and vanillin) used influenced the growth of gram-positive bacteria.

PSXI-15 Clove and cashew nut shell oils on the growth of ruminal gram-positive bacteria

Livestock production efficiency is dependent on the rumen environment. Daily or long-term alterations of the rumen bacterial population can modify the degradability of feeds and the production of volatile fatty acids. This work was realized to evaluate the effect of clove (Syzygium aromaticum) and cashew nut shell (Anacardium occidentale) oils on the growth of ruminal bacteria Ruminococcus albus, Ruminococcus flavefaciens and Streptococcus bovis, gram-positive bacteria involved on carbohydrate degradation. The experiments were designed using each bacteria exposed to two different doses (0.20 and 0.02 mg/ml) of either clove or cashew nut shell oils. Bacteria were cultivated on Hobson’s M2 medium in Hungate tubes. Cultures cultivated without addition of any oils were considered as control. Bacteria were cultivated overnight and freshly inoculated into new tubes containing medium. Bacteria growth was monitored at 0, 8, 12 and 24 hours after inoculation using a spectrophotometer at 600 nm wavelength. Data were analysed using the linear mixed models and the NLME Procedure in R software. The highest concentration of cashew nut shell oil (0.2 mg/ml) decreased (P &lt; 0.05) R. albus density by 24 hour (-38.4%) in contrast to the control treatment. R. flavefaciens had the greatest sensitivity (P &lt; 0.05) among the tested bacteria at 12 hour to clove oil compared to the control, having a decrease in population (-10.8% and -15.9%) when doses 0.2 and 0.02 mg/ml were used, respectively. Also, R. flavefaciens showed an effect (P &lt; 0.05) with cashew nut shell oil (0.02 mg/ml) causing a decreasing population (-2.9%) in comparison to control treatment. S. bovis was not affected by the oils. Changes in bacterial growth is likely linked to modifications in acetate:propionate ratio, which affect the ruminant feed use efficiency. In conclusion, use of clove and cashew nut shell oils influenced the tested rumen bacteria growth.

PSXI-18 Clove oil and cashew nut shell liquid have antibacterial activity against some ruminal Prevotella

This work was carried out to evaluate in vitro antimicrobial activity of cashew nut shell liquid (CNSL) and clove essential oil (Eugenia caryophyllata) on Prevotella albensis (DSM 11370), Prevotella bryantii (DSM 11371) and Prevotella ruminicola (ATCC® 19189™). The experiments were designed using each bacterium exposed to two different doses (1:500 and 1:5000 g/L on Tween) of either clove oil or CNSL and with six replicates. Bacteria were cultivated on Hobson’s M2 medium in Hungate tubes. Cultures without addition of any oils were considered as control. Antimicrobial activity was evaluated using Spectrophotometer Evolution 201 UV-visible (Thermo Scientific) at 600 nm. Readings were performed at 0, 8, 12 and 24 hours after inoculation. Data were analysed using linear mixed models and NLME Procedure in R software. Both clove oil and CNSL had an inhibitory effect against the tested bacteria. However, each bacterium responded differently to the treatment. Clove oil decreased (P &lt; 0.05) the microbial growth of P. ruminicola (-32% and -31%) when doses 1:500 and 1:5000 were used. However, there was no effect of clove oil P. bryantii and P. albensis. The use of CNSL reduced growth of P. albensis (-38 and -41%), P. bryantii (-44% and 52%) and P. ruminicola (-41 and -52%), when doses 1:500 and 1:5000, respectively. These results demonstrate the effect of clove oils and CNSL to inhibit growth of gram negative ruminal bacteria. These results provide a prospect of the use of both products to modulate the rumen. For example, the Prevotellaceae family is responsible to degrade protein, amino acid deamination and formation of volatile fatty acids in the rumen. Thus, CNSL and clove oils have potential to modulate the ruminal fermentation by having antibacterial activity against gram negative bacteria.

PSXI-19 Levels of a blend of clove, castor and cashew oils and microencapsulated active ingredients (eugenol, thymol and vanillin) against some ruminal Prevotella

This study was conducted to evaluate the effect of a blend of vegetable oils and active ingredients (Ruminatus® - safeeds@safeeds.com.br) on ruminal population density of Prevotella albensis, Prevotella bryantii and Prevotella ruminicola. The blend contained clove (Eugenia caryophyllata), castor (Ricinus communis) and cashew (Anacardium occidentale) oils and microencapsulated active ingredients (eugenol, thymol and vanillin). The experiments were designed using each bacteria exposed to doses of 1.5; 3.0; 4.5 and 6.0 mg/ml of the product and having six replicates. Bacteria were cultivated on Hobson’s M2 medium in Hungate tubes. Cultures cultivated without the addition of any oils were considered as control. Bacteria were cultivated overnight and freshly inoculated into new tubes containing medium. The antimicrobial activity was evaluated using a Spectrophotometer Evolution 201 UV-visible (Thermo Scientific) at 600 nm. Readings were performed at 0, 8, 12 and 24 hours after inoculation. Data were analyzed using the linear mixed models and the NLME Procedure in R software. The use of the blend reduced (P &lt; 0.05) the population density of P. albensis and P. bryantii in comparison to the control treatment. P. ruminicola population only decreased (P &lt; 0.05) when 3.0 mg/ml of the blend was used. Growth impairment of Prevotellaceae prevent excessive degradation of dietary protein, increasing protein digestibility. In addition, there is a reduction on ammonia synthesis, the end product of proteolysis, which is excreted in animal waste. Therefore, the combined action of clove, castor and castor essential oils and microencapsulated active ingredients influences the growth of Gram-negative bacteria and can be used as a rumen modulator.

Effect of active packaging with oregano oil on beef burgers with low sodium content

This study was performed to evaluate of active biodegradable packaging applied to low-sodium beef burgers stored at -18oC for 120 days. It was tested four treatments: Beef burgers with 25% (B25) and 50% (B50) of sodium reduction and biodegradable packaging and burgers packed in a biodegradable packaging with 1% oregano essential oil and 25 (BO25) and 50% (BO50) of reduction of sodium. The composition of packaging did not influence the moisture, crude protein, total fat, ash, cooking loss and water activity. The active packaging of oregano oil showed higher color protection in burgers during the storage period. The texture showed a small variation (5-10%) between packagings at day 1, stabilizing in the other periods until the storage end. The burger samples with 25% reduction in sodium and packaging with 1% oregano essential oil (B25) had better taste and aroma, getting a acceptability index above 80% for both periods (30 and 120 days). The use of 1% of oregano essential oil incorporated into packaging reduced lipid oxidation of burgers analyzed in 14% when compared packaging without adding oregano. Microbiological analyzes were maintained stable during the entire storage. Thus, active packaging with oregano essential oil can maintain the quality of beef burger without interfering with their physical and chemical characteristics and improve their sensory attributes during 120 days of storage.

Number of consumers and days of display necessary for the assessment of meat colour acceptability

Visual assessment is regarded as the gold standard to evaluate meat colour shelf-life, but it is costly and time consuming. To address this issue, this paper aims to evaluate the number of consumers and days of display that are necessaries in order to assess the colour shelf-life of meat, presented with different methods, all using images. Photographs of thirty-six lamb steaks were taken just after cutting (day 0) and on each of the following days until the 14th day of display under standardized conditions. Images were presented in three different manners: 1) with days of display and animals in random order (Random); 2) days of display in sequential and animals in random order (Sequential); and, 3) days of display and animals in sequential order (Animal); they were presented to 211 consumers who evaluated visual acceptability on a 9-point scale. At day zero, visual acceptability scores were the highest in Animal, followed by Sequential, and then by the Random (P < .05) method. Scores decreased over time for all methods tested (P < .05). The Random method presented the highest standard deviation; however, an increase in standard deviation among consumers along days of display was observed for all methods tested (P < .05). Shelf-life determined by regression varied according to the method of presentation (7.83, 7.00 and 7.54 days for Random, Sequential and Animal, respectively). A minimum number of 4 day points before and 4 day points after neutral scores had been reached (scores = 5.0) were necessary in order to obtain a robust model. The minimum number of required consumers (α = 0.05; d = 0.1 and β = 0.2 or 0.1) varied according to methodology: it was 81 to 109 consumers for Random, 69 to 92 for Sequential, and 55 to 74 for Animal. Our study indicates that an optimal number of days and evaluators can be calculated depending on the manner of sample presentation. These findings should be taken into account in further studies that aim to balance data reliability with the cost involved in meat colour analyses.

Quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing essential oils

The quality and sensory acceptability of fish fillet (Oreochromis niloticus) with alginate-based coating containing ginger and oregano essential oils (EO) were evaluated. The antioxidant activity of essential oil, coating, and fish were also investigated. In relation to lipid oxidation, a decrease was observed in fish with the edible coatings compared to the control being the coating with oregano EO the most effective and also with the highest antioxidant activity. Loss in color and weight were significantly lower with coating. Fish with coating maintained firmness whereas fish without coating became softer. Fish with edible coating and oregano essential oils showed higher sensory acceptability regarding to odor evaluated by consumers. Thus, edible coatings with essential oils as natural antioxidant improved the product quality and sensory acceptability.

Effect of the inclusion of natural additives on animal performance and meat quality of crossbred bulls (Angus × Nellore) finished in feedlot

The objective of this study was to evaluate the influence a finishing diet containing natural additives fed for 94 days on animal performance, carcass, and meat quality characteristics of crossbred bulls (1/2 Angus × 1/2 Nellore). Forty-eight bulls (initial BW 318 ± 4.7 kg and initial age 22 months) were used in a completely randomised design. Bulls were fed one of four diets: (1) CON – Control; (2) CCO – addition of 4 g/animal.day of a mix of essential oils from castor bean and cashew; (3) MIX – addition of 4 g/animal.day of a mix of essential oils (oregano oils, castor bean, cashew); (4) YST – addition of 4 g/animal.day of yeast. Bulls were finished in feedlot (in individual pens) and slaughtered at an average weight of 469 ± 6.7 kg. Final BW, hot carcass weight and average daily gain were greater (P < 0.05) in MIX diet than in the three other diets. However, DM intake, G : F, fat thickness, longissimus muscle area, marbling, and meat colour were similar (P > 0.05) among the four diets. The carcass conformation score was higher (P < 0.05) for bulls that were fed with the YST diet and similar for the three other diets. Meat from CCO had a reduced (P < 0.05) cooking loss when compared with CON diet. Shear force from MIX diet had lesser values (P < 0.05) than meat from YST diet, and it was similar among CON and CCO diets. There was no diet effect (P > 0.05) on lipid oxidation, moisture, ash, and total lipids contents. C14:0, C14:1 n-9, C16:0, C18:1 n-9, C18:1 n-7 and C18:3 n-6 fatty acids in intramuscular fat from the longissimus muscle were affected by the inclusion of additives in the diets. SFA, MUFA, PUFA, n-3 and n-6 fatty acid percentages, and the ratios PUFA : SFA and n-6 : n-3 were similar (P > 0.05) among diets. In conclusion, adding a mix of oregano, castor bean, and cashew oils in the diet improved the performance of the bulls, but meat characteristics did not significantly change.

Replacement of soybean meal by sunflower cake in heifers finished on pasture: meat quality

Twenty heifers aged 24 months from the Nellore breed were finished on pasture and supplemented during 120 days at 0.8% bodyweight with sunflower cake, which replaced bran soybeans, at proportions of 0%, 20%, 40% and 60%. Concentrated diets for supplementation were isoproteic (28% crude protein), with ether extract levels of 3.68%, 5.65%, 8.82% and 11.00%, respectively. Longissimus muscle, between the 12th and 13th rib, from the left half carcass were removed and used for the analysis of meat quality. The pH, water-holding capacity, cooking loss, shear force, meat colour, chemical composition, sensory characteristics and fatty acids profile were assessed. There were no significant differences in the studied attributes by the replacement of soybean meal by sunflower cake. Only the fatty acid profile presented slight differences between diets (P ≤ 0.05) containing C15:0, C20:0 and C20:3n-6 fatty acids. In conclusion, the replacement of soybean meal by sunflower cake does not alter the qualitative and sensory characteristics of meat from Nellore heifers finished on pasture.

Clove and rosemary essential oils and encapsuled active principles (eugenol, thymol and vanillin blend) on meat quality of feedlot-finished heifers

Forty Nellore heifers were fed (73days) with different diets: with or without essential oils (clove and/or rosemary essential oil) and/or active principle blend (eugenol, thymol and vanillin). The pH, fat thickness, marbling, muscle area and water losses (thawing and drip) were evaluated 24h post mortem on the Longissimus thoracis, and the effects of aging (14days) was evaluated on the meat cooking losses, color, texture and lipid oxidation. Antioxidant activity was also evaluated. Treatments had no effect (P>0.05) on pH, fat thickness, marbling, muscle area, thawing and drip losses. However, treatments affected (P<0.05) cooking losses, color, texture and lipid oxidation. The diets with essential oil and the active principle blend reduced the lipid oxidation and reduced the color losses in relation to control diet. Aging affected (P<0.05) texture and lipid oxidation. The essential oil and active principles or its blend have potential use in animal feed aiming to maintain/improve meat quality during shelf-life.

<b>Intensive dairy farming systems from Holland and Brazil: SWOT analyse comparison

Intensive systems of milk production in Brazil and Holland are compared by SWOT analysis. Twenty-one farms, 10 in Wageningen, central region of Holland, and 11 in Castro, central-eastern region of the state of Paraná, Brazil, were sampled. Data were retrieved from semi-structured interviews with the owners or people responsible for dairy activities, using a questionnaire guide and a digital recorder. After results were analysed, a table was elaborated representing the strengths, weaknesses, opportunities and risks for each country. Dairy farms in Holland were uniform, or rather, small and medium-sized farms with high production. It has also been observed that Dutch farms have several problems due to high intensification, for example, hoof diseases with great economic loss. In the case of Brazilian dairy farms, several types of systems and degrees were detected. Brazilian production in the region analysed features a higher quantity than that in Holland, with less intensity when compared to that on Dutch farms.  

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.

Effect of essential oils on meat and fat qualities of crossbred young bulls finished in feedlots

Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.

Carcass Composition and Cuts of Bulls and Steers Fed with Three Concentrate Levels in the Diets

In this paper, weight, carcass dressing, weights of the primary cuts, weights of the physical components of the primary cuts, and weights of the main commercial cuts of 66 Purunã animals, of which 33 were bulls and 33 were steers were evaluated. These animals, with an average age of 19 months at the beginning of the experiment, were finished in a feedlot system during 116 days, and were fed with diets containing three levels of concentrate (0.8%, 1.1%, and 1.4% of body weight). The concentrate was formulated with 25% soybean meal, 73% ground corn grain, 1% of a mineral mix, and 1% of limestone. The interaction between sexual groups and the concentrate level was not significant for any of the variables. Likewise, no effect of the concentrate level was detected on the same variable traits. The bulls demonstrated higher hot carcass weights (265.1 vs 221.7 kg) and a higher proportion of forequarter (38.4% vs 36.1%) however the steers presented with higher proportions of side (19.7% vs 18.5%) and hindquarter (44.2% vs 43.1%). The bulls produced higher yields of muscle in the three primary cuts, there by resulting in higher yields of edible portions of the carcass. The bulls also produced higher weights of tenderloin, knuckle, topside, flat, eye round, rump, and rump cover. The finishing of young bulls in feedlot is to be recommended, since the animals produce carcasses with higher amounts of edible meat and higher yields of commercial cuts, thus allowing for a better price for the carcass. Low concentrate level could be used due to the lower cost of production for farmers.

Animal Performance and Carcass Characteristics of Bulls (1/2 Purunã vs 1/2 Canchim) Slaughtered at 16 and 22 Months Old, and Three Different Weights

Current study aimed to evaluate the performance of bulls (1/2 Purunã vs 1/2 Canchim) slaughtered at two ages and three different weights. One hundred and thirteen bulls were divided into two slaughter ages (16 and 22 months) and three different slaughter weights (light, 422 kg; medium, 470 kg; and heavy, 550 kg). The body weight was higher for bulls slaughtered at 16 months. Daily gain, carcass weight and dressing were higher for bulls slaughtered at 16 months. Feed intake was higher for bulls slaughtered at 22 months although feed efficiency was better for bulls slaughtered at 16 months. Carcass characteristics were better for bulls slaughtered at 16 months. The percentages of muscle, fat and bone and meat characteristics were similar between two slaughter ages. Feed intake and animal performance was lower for lighter animals. Feed conversion and carcass dressing were similar in the three slaughter weights. Muscle percentage was higher for heavier animals but fat and bone percentages were lower. Slaughter weight had no effect on meat characteristics.