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Registro Completo |
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
18/02/2021 |
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Data da última atualização: |
18/02/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
COSTA, E. C. B.; ARAUJO, G. G. L. de; OLIVEIRA, J. S.; SANTOS, E. M.; PEREIRA, A. F. P. G. A.; SANTOS, F. N. S.; ZANINE, A. M. |
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Afiliação: |
E. C. B. Costa; GHERMAN GARCIA LEAL DE ARAUJO, CPATSA; J. S. Oliveira; E. M. Santos; A. F. P. G. A. Pereira; F. N. S. Santos; A. M. Zanine. |
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Título: |
Effect of various salt concentrations on the ruminal parameters of goats. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
South African Journal of Animal Science, v. 50, n. 4, 635-642, 2020. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate the effects of various concentrations of sodium chloride (NaCl), magnesium chloride (MgCl2), and calcium chloride (CaCl2) on the growth and in vitro fermentation of cellulolytic, glycolytic, and amylolytic microorganisms from the rumen of a goat. Six concentrations of each salt were tested separately, namely 0 mg/dL, 100 mg/dL, 200 mg/dL, 400 mg/dL, 800 mg/dL, and 1600 mg/dL in the culture medium. The experiments were conducted in a completely randomized design, in a 6 x 3 factorial arrangement of salt concentration and substrate (starch, cellulose, and glucose) with three replications of each treatment combination. Concentrations of microbial protein, ammonia (NH3-N), and volatile fatty acids (acetate, propionate, and butyrate) were measured. A quadratic effect of CaCl2 concentration on the production of microbial protein was observed in the cellulose medium. The effect of MgCl2 on NH3-N production in the cellulose medium decreased linearly. Propionate concentration decreased linearly with increasing levels of NaCl and MgCl2 in the media containing starch. There was a decreasing linear effect of MgCl2 on the concentration of butyrate in the media containing glucose. In conclusion, concentrations of NaCl and CaCl2 up to 1,600 mg/dL did not affect the microbial activity of starch, cellulose, and glucose-fermenting organisms. However, the microbial activity of starch-fermenting microbes was inhibited at salt concentrations above 800 mg/dL. Thus, brackish water could be used by goats in semiarid regions, but its use should be managed carefully so that it does not have a negative impact on rumen microbial populations. MenosThe objective of this study was to evaluate the effects of various concentrations of sodium chloride (NaCl), magnesium chloride (MgCl2), and calcium chloride (CaCl2) on the growth and in vitro fermentation of cellulolytic, glycolytic, and amylolytic microorganisms from the rumen of a goat. Six concentrations of each salt were tested separately, namely 0 mg/dL, 100 mg/dL, 200 mg/dL, 400 mg/dL, 800 mg/dL, and 1600 mg/dL in the culture medium. The experiments were conducted in a completely randomized design, in a 6 x 3 factorial arrangement of salt concentration and substrate (starch, cellulose, and glucose) with three replications of each treatment combination. Concentrations of microbial protein, ammonia (NH3-N), and volatile fatty acids (acetate, propionate, and butyrate) were measured. A quadratic effect of CaCl2 concentration on the production of microbial protein was observed in the cellulose medium. The effect of MgCl2 on NH3-N production in the cellulose medium decreased linearly. Propionate concentration decreased linearly with increasing levels of NaCl and MgCl2 in the media containing starch. There was a decreasing linear effect of MgCl2 on the concentration of butyrate in the media containing glucose. In conclusion, concentrations of NaCl and CaCl2 up to 1,600 mg/dL did not affect the microbial activity of starch, cellulose, and glucose-fermenting organisms. However, the microbial activity of starch-fermenting microbes was inhibited at salt concentrations above 800 ... Mostrar Tudo |
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Palavras-Chave: |
Concentrações de cloreto de sódio; Micróbios fermentadores. |
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Thesagro: |
Água Salina; Água Salobra; Caprino; Cloreto de Sódio; Fermentação. |
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Thesaurus Nal: |
Saline water; Sheep. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/221295/1/Effect-of-various-salt-concentrations-on-the-ruminal-parameters-of-goats-2020.pdf
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Marc: |
LEADER 02568naa a2200301 a 4500
001 2130113
005 2021-02-18
008 2020 bl uuuu u00u1 u #d
100 1 $aCOSTA, E. C. B.
245 $aEffect of various salt concentrations on the ruminal parameters of goats.$h[electronic resource]
260 $c2020
520 $aThe objective of this study was to evaluate the effects of various concentrations of sodium chloride (NaCl), magnesium chloride (MgCl2), and calcium chloride (CaCl2) on the growth and in vitro fermentation of cellulolytic, glycolytic, and amylolytic microorganisms from the rumen of a goat. Six concentrations of each salt were tested separately, namely 0 mg/dL, 100 mg/dL, 200 mg/dL, 400 mg/dL, 800 mg/dL, and 1600 mg/dL in the culture medium. The experiments were conducted in a completely randomized design, in a 6 x 3 factorial arrangement of salt concentration and substrate (starch, cellulose, and glucose) with three replications of each treatment combination. Concentrations of microbial protein, ammonia (NH3-N), and volatile fatty acids (acetate, propionate, and butyrate) were measured. A quadratic effect of CaCl2 concentration on the production of microbial protein was observed in the cellulose medium. The effect of MgCl2 on NH3-N production in the cellulose medium decreased linearly. Propionate concentration decreased linearly with increasing levels of NaCl and MgCl2 in the media containing starch. There was a decreasing linear effect of MgCl2 on the concentration of butyrate in the media containing glucose. In conclusion, concentrations of NaCl and CaCl2 up to 1,600 mg/dL did not affect the microbial activity of starch, cellulose, and glucose-fermenting organisms. However, the microbial activity of starch-fermenting microbes was inhibited at salt concentrations above 800 mg/dL. Thus, brackish water could be used by goats in semiarid regions, but its use should be managed carefully so that it does not have a negative impact on rumen microbial populations.
650 $aSaline water
650 $aSheep
650 $aÁgua Salina
650 $aÁgua Salobra
650 $aCaprino
650 $aCloreto de Sódio
650 $aFermentação
653 $aConcentrações de cloreto de sódio
653 $aMicróbios fermentadores
700 1 $aARAUJO, G. G. L. de
700 1 $aOLIVEIRA, J. S.
700 1 $aSANTOS, E. M.
700 1 $aPEREIRA, A. F. P. G. A.
700 1 $aSANTOS, F. N. S.
700 1 $aZANINE, A. M.
773 $tSouth African Journal of Animal Science$gv. 50, n. 4, 635-642, 2020.
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Registro original: |
Embrapa Semiárido (CPATSA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
29/12/2017 |
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Data da última atualização: |
29/12/2017 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
BAGANHA, C. DE L.; CARVALHO, L. M. J. DE; CARVALHO, J. L. V. de; CHERN, M. S.; FERNANDEZ, A. A.; SANTOS, Y. C. S. DOS; KARSE, I. M.; BARBOSA, D. M. C. |
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Afiliação: |
CLAUDIA DE LUCAS BAGANHA, UFRJ; LUCIA MARIA JAEGER DE CARVALHO, UFRJ; JOSE LUIZ VIANA DE CARVALHO, CTAA; MICHAEL SUN CHERN, UFRJ; AMANDA ANTONIO FERNANDEZ, UFRJ; YURI CESAR SOARES DOS SANTOS, UFRJ; INGRID MARÔTO KARSE, UFRJ; DAYANE MENEZES CUTCHER BARBOSA, UFRJ. |
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Título: |
Carotenoids in chips of biofortified orange flesh sweet potatoes, cv. beauregard. |
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Ano de publicação: |
2017 |
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Fonte/Imprenta: |
In: EUROFOODCHEM, 19., 2017, Budapest. Program and Book of abstracts. Budapest: Hungarian Chemical Society, 2017. |
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Páginas: |
p. 205 |
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Idioma: |
Inglês |
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Notas: |
Poster presentations - Session 7 - P-89. |
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Palavras-Chave: |
Biofortified; Caronetoids; Sweet potato. |
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Thesaurus NAL: |
Sweet potatoes. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 00841nam a2200253 a 4500
001 2083957
005 2017-12-29
008 2017 bl uuuu u00u1 u #d
100 1 $aBAGANHA, C. DE L.
245 $aCarotenoids in chips of biofortified orange flesh sweet potatoes, cv. beauregard.$h[electronic resource]
260 $aIn: EUROFOODCHEM, 19., 2017, Budapest. Program and Book of abstracts. Budapest: Hungarian Chemical Society$c2017
300 $ap. 205
500 $aPoster presentations - Session 7 - P-89.
650 $aSweet potatoes
653 $aBiofortified
653 $aCaronetoids
653 $aSweet potato
700 1 $aCARVALHO, L. M. J. DE
700 1 $aCARVALHO, J. L. V. de
700 1 $aCHERN, M. S.
700 1 $aFERNANDEZ, A. A.
700 1 $aSANTOS, Y. C. S. DOS
700 1 $aKARSE, I. M.
700 1 $aBARBOSA, D. M. C.
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Embrapa Agroindústria de Alimentos (CTAA) |
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