The objective of this study was to evaluate performance and carcass and meat characteristics of lambs fed a solution of crude glycerin plus water (100 g kg −1 of dry matter) (GLY) during feedlot and pre-slaughter lairage. Data were analyzed as a 2 × 2 factorial (GLY available or not in feedlot and GLY available or not in the slaughterhouse). We evaluated the following treatments (feedlot/slaughterhouse): GLY/GLY, GLY/water, water/GLY, and water/water (control). Lambs fed a balanced diet for 70 days in the feedlot. Slaughter started 12 h after the animals arrived at the slaughterhouse. Dry matter intake, feed conversion, average daily gain, and body weight of lambs fed GLY were similar to those of control lambs. Lambs receiving GLY ingested more water in the feedlot. At the slaughterhouse, water/GLY animals ingested more glycerin and water than GLY/water animals ingested water. Group GLY/GLY had lower drip loss in carcasses than the group GLY/water. The other carcass and meat characteristics (carcass weight, pH, subcutaneous fat thickness, ribeye area, color, water holding capacity, cooking losses, and shear force) were similar among treatments. Solution of crude glycerin plus water can be used as a dietary ingredient for lambs, since it improves hydration and does not change performance and carcass characteristics. This solution supplied as a pre-slaughter supplement does not improve carcass and meat characteristics.

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Objetivou-se avaliar o efeito e o melhor nível de inclusão de glicerina bruta na ensilagem de capim Tifton 85 (Cynodon dactylon) sobre os parâmetros fermentativos e a composição química da silagem. Os tratamentos consistiram de silagem de capim Tifton 85 (controle) e silagem de capim Tifton 85 com quatro níveis de inclusão de glicerina bruta (1, 5, 10 e 15% de inclusão na matéria natural) durante a ensilagem. Utilizou-se um delineamento inteiramente casualizado sendo quatro tratamentos mais o controle com cinco repetições. Foi verificado que a inclusão de 1%, 5%, 10% e 15% de glicerina bruta diminuiu 18%, 18%, 20% e 22% o valor de pH em relação a silagem controle (5,0), respectivamente. A inclusão de 15% de glicerina bruta na silagem de capim Tifton 85 aumentou 4,3% o teor de carboidratos totais, 67,4% o teor de extrato etéreo e 17,7% o teor de nutrientes digestíveis totais em relação à silagem controle. A utilização de 15% de glicerina bruta na matéria natural de capim Tifton 85 durante a ensilagem melhora o perfil fermentativo e as características nutricionais da silagem.

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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 < 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.