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Registro Completo |
Biblioteca(s): |
Embrapa Gado de Leite. |
Data corrente: |
10/12/2018 |
Data da última atualização: |
24/01/2023 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
KOLLING, G. J.; STIVANIN, S. C. B.; GABBI, A. M.; MACHADO, F. S.; FERREIRA, A. L.; CAMPOS, M. M.; TOMICH, T. R.; CUNHA, C. S.; DILL, S. W.; PEREIRA, L. G. R.; FISCHER, V. |
Afiliação: |
G. J. Kolling, Escola de Medicina Veterinária University Center FACVEST and IMED, Passo Fundo; S. C. B. Stivanin, UFRGS; A. M. Gabbi, UFRGS; FERNANDA SAMARINI MACHADO, CNPGL; A. L. Ferreira; MARIANA MAGALHAES CAMPOS, CNPGL; THIERRY RIBEIRO TOMICH, CNPGL; C. S. Cunha, UFV; S. W. Dill, Universidade Federal do Pampa, Uruguaiana; LUIZ GUSTAVO RIBEIRO PEREIRA, CNPGL; V. Fischer, UFRGS. |
Título: |
Performance and methane emissions in dairy cows fed oregano and green tea extracts as feed additives. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
Journal of Dairy Science, v. 101, n. 5, p. 4221-4234, 2018. |
DOI: |
10.3168/jds.2017-13841 |
Idioma: |
Inglês |
Conteúdo: |
ABSTRACT Plant extracts have been proposed as substitutes for chemical feed additives due to their potential as rumen fermentation modifiers and because of their antimicrobial and antioxidant activities, possibly reducing methane emissions. This study aimed to evaluate the use of oregano (OR), green tea extracts (GT), and their association as feed additives on the performance and methane emissions from dairy between 28 and 87 d of lactation. Thirty-two lactating dairy cows, blocked into 2 genetic groups: 16 Holstein cows and 16 crossbred Holstein-Gir, with 522.6 ± 58.3 kg of body weight, 57.2 ± 20.9 d in lactation, producing 27.5 ± 5.0 kg/cow of milk and with 3.1 ± 1.8 lactations were evaluated (means ± standard error of the means). Cows were allocated into 4 treatments: control (CON), without plant extracts in the diet; oregano extract (OR), with the addition of 0.056% of oregano extract in the dry matter (DM) of the diet; green tea (GT), with the addition of 0.028% of green tea extract in the DM of the diet; and mixture, with the addition of 0.056% oregano extract and 0.028% green tea extract in the DM of the diet. The forage-to-concentrate ratio was 60:40. Forage was composed of corn silage (94%) and Tifton hay (6%); concentrate was based on ground corn and soybean meal. Plant extracts were supplied as powder, which was previously added and homogenized into 1 kg of concentrate in natural matter, top-dressed onto the total mixed diet. No treatment by day interaction was observed for any of the evaluated variables, but some block by treatment interactions were significant. In Holstein cows, the mixture treatment decreased gross energy and tended to decrease the total-tract apparent digestibility coefficient for crude protein and total digestible nutrients when compared with OR. During the gas measurement period, GT and OR increased the digestible fraction of the ingested DM and decreased CH4 expressed in grams per kilogram of digestible DMI compared with CON. The use of extracts did not change rumen pH, total volatile fatty acid concentration, milk yield, or most milk traits. Compared with CON, oregano addition decreased fat concentration in milk. The use of plant extracts altered some milk fatty acids but did not change milk fatty acids grouped according to chain length (short or long), saturation (unsaturated or saturated), total conjugated linoleic acids, and n-3 and n-6 contents. Green tea and oregano fed separately reduced gas emission in cows during the first third of lactation and have potential to be used as feed additives for dairy cows. MenosABSTRACT Plant extracts have been proposed as substitutes for chemical feed additives due to their potential as rumen fermentation modifiers and because of their antimicrobial and antioxidant activities, possibly reducing methane emissions. This study aimed to evaluate the use of oregano (OR), green tea extracts (GT), and their association as feed additives on the performance and methane emissions from dairy between 28 and 87 d of lactation. Thirty-two lactating dairy cows, blocked into 2 genetic groups: 16 Holstein cows and 16 crossbred Holstein-Gir, with 522.6 ± 58.3 kg of body weight, 57.2 ± 20.9 d in lactation, producing 27.5 ± 5.0 kg/cow of milk and with 3.1 ± 1.8 lactations were evaluated (means ± standard error of the means). Cows were allocated into 4 treatments: control (CON), without plant extracts in the diet; oregano extract (OR), with the addition of 0.056% of oregano extract in the dry matter (DM) of the diet; green tea (GT), with the addition of 0.028% of green tea extract in the DM of the diet; and mixture, with the addition of 0.056% oregano extract and 0.028% green tea extract in the DM of the diet. The forage-to-concentrate ratio was 60:40. Forage was composed of corn silage (94%) and Tifton hay (6%); concentrate was based on ground corn and soybean meal. Plant extracts were supplied as powder, which was previously added and homogenized into 1 kg of concentrate in natural matter, top-dressed onto the total mixed diet. No treatment by day interaction was ob... Mostrar Tudo |
Palavras-Chave: |
Essential oil; Methane emission. |
Thesaurus Nal: |
Catechin; Milk composition. |
Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
Marc: |
LEADER 03477naa a2200301 a 4500 001 2101030 005 2023-01-24 008 2018 bl uuuu u00u1 u #d 024 7 $a10.3168/jds.2017-13841$2DOI 100 1 $aKOLLING, G. J. 245 $aPerformance and methane emissions in dairy cows fed oregano and green tea extracts as feed additives.$h[electronic resource] 260 $c2018 520 $aABSTRACT Plant extracts have been proposed as substitutes for chemical feed additives due to their potential as rumen fermentation modifiers and because of their antimicrobial and antioxidant activities, possibly reducing methane emissions. This study aimed to evaluate the use of oregano (OR), green tea extracts (GT), and their association as feed additives on the performance and methane emissions from dairy between 28 and 87 d of lactation. Thirty-two lactating dairy cows, blocked into 2 genetic groups: 16 Holstein cows and 16 crossbred Holstein-Gir, with 522.6 ± 58.3 kg of body weight, 57.2 ± 20.9 d in lactation, producing 27.5 ± 5.0 kg/cow of milk and with 3.1 ± 1.8 lactations were evaluated (means ± standard error of the means). Cows were allocated into 4 treatments: control (CON), without plant extracts in the diet; oregano extract (OR), with the addition of 0.056% of oregano extract in the dry matter (DM) of the diet; green tea (GT), with the addition of 0.028% of green tea extract in the DM of the diet; and mixture, with the addition of 0.056% oregano extract and 0.028% green tea extract in the DM of the diet. The forage-to-concentrate ratio was 60:40. Forage was composed of corn silage (94%) and Tifton hay (6%); concentrate was based on ground corn and soybean meal. Plant extracts were supplied as powder, which was previously added and homogenized into 1 kg of concentrate in natural matter, top-dressed onto the total mixed diet. No treatment by day interaction was observed for any of the evaluated variables, but some block by treatment interactions were significant. In Holstein cows, the mixture treatment decreased gross energy and tended to decrease the total-tract apparent digestibility coefficient for crude protein and total digestible nutrients when compared with OR. During the gas measurement period, GT and OR increased the digestible fraction of the ingested DM and decreased CH4 expressed in grams per kilogram of digestible DMI compared with CON. The use of extracts did not change rumen pH, total volatile fatty acid concentration, milk yield, or most milk traits. Compared with CON, oregano addition decreased fat concentration in milk. The use of plant extracts altered some milk fatty acids but did not change milk fatty acids grouped according to chain length (short or long), saturation (unsaturated or saturated), total conjugated linoleic acids, and n-3 and n-6 contents. Green tea and oregano fed separately reduced gas emission in cows during the first third of lactation and have potential to be used as feed additives for dairy cows. 650 $aCatechin 650 $aMilk composition 653 $aEssential oil 653 $aMethane emission 700 1 $aSTIVANIN, S. C. B. 700 1 $aGABBI, A. M. 700 1 $aMACHADO, F. S. 700 1 $aFERREIRA, A. L. 700 1 $aCAMPOS, M. M. 700 1 $aTOMICH, T. R. 700 1 $aCUNHA, C. S. 700 1 $aDILL, S. W. 700 1 $aPEREIRA, L. G. R. 700 1 $aFISCHER, V. 773 $tJournal of Dairy Science$gv. 101, n. 5, p. 4221-4234, 2018.
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Embrapa Gado de Leite (CNPGL) |
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Biblioteca(s): |
Embrapa Acre. |
Data corrente: |
07/10/2022 |
Data da última atualização: |
22/09/2023 |
Tipo da produção científica: |
Artigo em Anais de Congresso |
Autoria: |
SOUZA, J. M. L. de; ALVARES, V. de S.; ATHAYDE, N. B.; NÓBREGA, M. de S.; ARAÚJO, A. P. de S.; MADRUGA, A. L. S. |
Afiliação: |
JOANA MARIA LEITE DE SOUZA, CPAF-AC; VIRGINIA DE SOUZA ALVARES, CPAF-AC; NATALIA BORTOLETO ATHAYDE MACIEL, CPAF-AC; MURIELLY SOUSA NÓBREGA, SEBRAE/AC; ANA PAULA DE SOUZA ARAÚJO, UNIÃO EDUCACIONAL DO NORTE; AILSON LUIZ SUDAN MADRUGA, CPAF-AC. |
Título: |
Efeito da adição de polpa de buriti sobre parâmetros físico-químicos da farinha de mandioca artesanal. |
Ano de publicação: |
2018 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE MANDIOCA, 17.; CONGRESSO LATINO-AMERICANO E CARIBENHO DE MANDIOCA, 2., 2018, Belém, PA. Anais... Belém, PA: SBM, 2018. |
Páginas: |
p. 551-555. |
Idioma: |
Português |
Conteúdo: |
O presente trabalho teve como objetivo avaliar o efeito da adição de polpa de buriti desidratada nos parâmetros físico-químicos da farinha mandioca artesanal. |
Palavras-Chave: |
Acre; Amazonia Occidental; Amazônia Ocidental; Casa de farinha; Harina de yuca; Mâncio Lima (AC); Propiedades fisicoquímicas; Pulpa de fruta; Western Amazon. |
Thesagro: |
Buriti; Farinha; Mandioca; Manihot Esculenta; Polpa de Fruta; Propriedade Físico-Química. |
Thesaurus NAL: |
Cassava flour; Fruit pulp; Mauritia flexuosa; Physicochemical properties. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/241417/1/27370.pdf
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Marc: |
LEADER 01459nam a2200409 a 4500 001 2147213 005 2023-09-22 008 2018 bl uuuu u00u1 u #d 100 1 $aSOUZA, J. M. L. de 245 $aEfeito da adição de polpa de buriti sobre parâmetros físico-químicos da farinha de mandioca artesanal.$h[electronic resource] 260 $aIn: CONGRESSO BRASILEIRO DE MANDIOCA, 17.; CONGRESSO LATINO-AMERICANO E CARIBENHO DE MANDIOCA, 2., 2018, Belém, PA. Anais... Belém, PA: SBM$c2018 300 $ap. 551-555. 520 $aO presente trabalho teve como objetivo avaliar o efeito da adição de polpa de buriti desidratada nos parâmetros físico-químicos da farinha mandioca artesanal. 650 $aCassava flour 650 $aFruit pulp 650 $aMauritia flexuosa 650 $aPhysicochemical properties 650 $aBuriti 650 $aFarinha 650 $aMandioca 650 $aManihot Esculenta 650 $aPolpa de Fruta 650 $aPropriedade Físico-Química 653 $aAcre 653 $aAmazonia Occidental 653 $aAmazônia Ocidental 653 $aCasa de farinha 653 $aHarina de yuca 653 $aMâncio Lima (AC) 653 $aPropiedades fisicoquímicas 653 $aPulpa de fruta 653 $aWestern Amazon 700 1 $aALVARES, V. de S. 700 1 $aATHAYDE, N. B. 700 1 $aNÓBREGA, M. de S. 700 1 $aARAÚJO, A. P. de S. 700 1 $aMADRUGA, A. L. S.
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