Antimicrobial and antihelminthic impacts of black cumin, pawpaw and mustard seeds in livestock production and health

Adegbeye, Moyosore J.; Elghandour, Mona M.Y.; Faniyi, Tolulope Oreoluwa; Rivero-Pérez, Nallely; Barbabosa-Pilego, Alberto; Zaragoza-Bastida, Adrián; Salem, Abdelfattah Z.M.

doi:10.1007/s10457-018-0337-0

Cited by 25 publications

(16 citation statements)

References 78 publications

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“…It could be deduced that medium-chain fatty acids were toxic to rumen protozoa. This is due to the ability of C-12:0 and C-14:0 to reduce pH, and their ability to dissociate (Adegbeye et al 2018). Furthermore, this is because in their dissociated form, they can infiltrate into the lipid membrane of cells and dissociate in the intracellular environment, leading to microbes not maintaining a neutral pH, depletion of cellular ATP and cell death (Ricke 2003).…”

Section: Dietary Fat On Microbial Shiftmentioning

confidence: 99%

“…Furthermore, this is because in their dissociated form, they can infiltrate into the lipid membrane of cells and dissociate in the intracellular environment, leading to microbes not maintaining a neutral pH, depletion of cellular ATP and cell death (Ricke 2003). The infiltration of the cell membrane is due to the ability of dietary fat to alter cell or plasma membrane composition (De Pablo and De Cienfuegos 2000), which alters the fluidity of the cell membrane and the membrane protein which act as a receptor, thereby permitting the medium-chain fatty acid to breach the selective medium integrity of the membrane (Adegbeye et al 2018). Although the palm kernel cake diet contained higher C-12:0 and C-14:0 (53Á41 and 16Á21 g per 100 g) of fatty acid than other palm products used which had 0Á02 and 0Á05 g per 100 g of C-12:0 and C-14:0 for decanter cake, and 0Á01 and 0Á81 g per 100 g of C-12:0 and C-14:0 for control diet +5% palm oil, they still elicited the same effect on the protozoa (2Á1 9 105) compared with the control (6Á2 9 105).…”

Section: Dietary Fat On Microbial Shiftmentioning

confidence: 99%

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Role of diverse fermentative factors towards microbial community shift in ruminants

et al. 2019

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Summary Besides the liver, rumen is one of the most important components of metabolism in ruminants. However, the microbes residing in the rumen are influenced by several complex factors such as diet, which result in fluctuations in the rumen pH. Rumen pH affects feed intake and feed digestibility, subsequently causing microbial shift in the individual members of microbial community residing in the foregut and hindgut. This in turn causes an increase in lipopolysaccharide concentration, among other factors, in the gut fluid and animal blood. Irrespective of diet fed to animals, Firmicutes would probably be the most dominant in high grain diet while Bacteroidetes are dominant in hay diet, and both have a relative abundance of about 80% or more at times. The shift in microbial population is not limited to adult ruminants alone but also occur in calves. Firmicutes, Bacteroidetes, Actinobacteria, and Proteobacteria were the most abundant in both hay and concentrate diet of newly weaned calves. Prolonged, depressed pH, causes subacute ruminal acidosis. This leads to compromise in the integrity of both foregut and hindgut of ruminants, eventually causing structural changes in the gut physiology. Furthermore, diet containing C‐12:0 and C‐14:0, which are medium‐chain fatty acids, were toxic to rumen protozoa. Phytochemical content in some plant residues when fed to animals also causes shift in microbial population. Therefore, foregut and hindgut pH stability is important for ruminant health and for optimal productivity.

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Section: Dietary Fat On Microbial Shiftmentioning

confidence: 99%

Section: Dietary Fat On Microbial Shiftmentioning

confidence: 99%

Role of diverse fermentative factors towards microbial community shift in ruminants

et al. 2019

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“…The continual interest among animal nutritionists is to improve the feed efficiency and animal performance. The motive of improving digestibility, productivity and feed efficiency through rumen manipulation; has led to the continual use of antibiotics which resulted in the development of resistance among microbes (Adegbeye et al ). This consequently led to the regulation, to ban/control the use of ionophores and medically important antibiotics.…”

Section: Introductionmentioning

confidence: 99%

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

et al. 2019

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Aims The influence of Lactobacillus farciminis on ruminal fermentation characteristics was elucidated in this study. Methods and Results Ruminal fermentation was conducted using maize silage ration (R) and concentrate (C) as 75R:25C, 50R:50C and 25R:75C, supplemented with lactic acid bacteria (LB) at 0, 20 and 30 mg g−1 dry matter substrate and their interaction (1st experiment). The same LB product was used at 0, 20, 40 and 60 mg g−1 dry matter of the mixture (1 : 1) of oat straw and concentrate for 48 h of incubation (2nd experiment). At 24 and 48 h of incubation, LB0 produced the highest biogas and LB20 produced the lowest, whereas at 48 h of incubation LB40 produced the lowest. In ration x LB, LB40 resulted in the highest biogas production, while LB0 had the lowest (P < 0·001) at 8, 10 and 12 h of incubation. Inclusions of LB0, 20, 40 and 60 mg g−1 dry matter resulted in a linear increase (P < 0·003) in the asymptotic biogas production and fermentation parameters in a dose‐dependent manner, except in pH which decreased (P = 0·029). Conclusions The use of L. farciminis in diet with high level of concentrate without any adverse effect on the pH of rumen fluid to the point of acidosis. Furthermore, in high forage diet, the use of L. farciminis would help to improve the ruminal fermentation digestibility and mitigate ruminal biogas production. Significance and Impact of the Study Using Lactobacillus as a feed additive can improve ruminal fermentation activities by maintaining the stability of pH in the rumen and improving the feed utilization through manipulation of the microbial ecosystem.

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“…While the current focus is specifically on diminishing methane production from digested feed. It should be noted that from an environmental viewpoint, the final interest lies in controlling methane emission of the entire system and this entails several contexts, some of which are well suited to human intervention [7,32,33]. For example, feeding practices which increase feed efficiency of ruminants will ultimately decrease emissions of methane per unit animal product [34].…”

Section: Rumen Manipulationmentioning

confidence: 99%

“…Some plant secondary metabolites and plant extracts fall in this category e.g. anthraquinones, which is a major secondary compound of rhubarb, depress rumen methane production [8,27,32,36,42,43]. Fatty acids particularly medium chain fatty acids such as myristic and lauric acids preferentially inhibit methanogenic bacteria [39].…”

Section: Rumen Manipulationmentioning

confidence: 99%

Fermentation in the Perspective of Agriculture

Faniyi¹,

Oyatokun²

2021

Fermentation - Processes, Benefits and Risks

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Fermentation is a multi-disciplinary concept that is defined from the perspectives of various disciplines. It connotes different meanings to microbiologist, biochemist, food and nutritionist (rumen modulator/manipulation) and soil scientist. However, the overall is that it results in the breakdown of substrates (organic or inorganic) in the absence of air to yield intermediate by-products including methane gas (loss of feed energy). The concept includes activities bothering on anaerobic and aerobic processes to enhance the breakdown of substrates to produce some useful materials and biogases. Although carbohydrates are often regarded as essential materials for fermentations, organic acids (including amino acids), proteins, fats, and other organic compounds are fermentable substrates for selected microorganisms with the production of total volatile fatty acids and their individual components (i.e. propionates, butyrates and acetates). Today, fermentative process involves the transformation of raw materials, aerobically or anaerobically, to other valuable products through the activities of microorganisms.

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Antimicrobial and antihelminthic impacts of black cumin, pawpaw and mustard seeds in livestock production and health

Cited by 25 publications

References 78 publications

Role of diverse fermentative factors towards microbial community shift in ruminants

Role of diverse fermentative factors towards microbial community shift in ruminants

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

Fermentation in the Perspective of Agriculture

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