Combinations of cactus pear with different roughage sources on the production, chemical composition, and milk fatty acid profile of F1 Holstein/Zebu cows

Soares, Cláudio M.; Júnior, Vicente Ribeiro Rocha; Monção, Flávio Pinto; Borges, Lucas Daniel Alcântara; Caldeira, Luciana Albuquerque; Costa, Natanael Mendes; Ruas, José Reinaldo Mendes; Rigueira, João Paulo Sampaio; Carvalho, Cínara da Cunha Siqueira; Sales, Eleuza Clarete Junqueira de; Pires, Daniel Ananias de Assis; Chamone, Julieta Maria Alencar

doi:10.1007/s11250-020-02290-x

Cited by 3 publications

(1 citation statement)

References 27 publications

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“…However, as explained later, the characteristics of milk depend on various aspects that go beyond the type of animal that produces milk. For instance, Soares [ 10 ] and her working group claimed that the composition of milk is largely influenced by animals’ diets [ 10 ]. However, general characteristics concerning the components of milk according to origin exist ( Table 1 ).…”

Section: Key Factors Of Milk Coagulationmentioning

confidence: 99%

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Bravo Bolívar,

Pasini,

Marzocchi

et al. 2023

Foods

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Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but recently, the research of new types of rennet such as microbial rennet and vegetable rennet has increased. This study aims to present an organized review of the most relevant information on lactic coagulation, its relationship with vegetable rennets, and the importance of the botanical genus Cynara in the extraction of vegetable rennets, focusing on the coagulant potential of artichoke (Cynara scolymus). We conducted this literature review and found that lactic coagulation and vegetable rennets are linked through the enzymatic activity of the latter. The results of the main studies demonstrated a strong relationship between vegetable rennets and protease enzymes as well as the presence of these enzymes in extracts of cardoon (Cynara scolymus) and artichoke (Cynara scolymus). In addition, studies highlight the presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula. Based on the results of the studies, a comparison between cheeses made with vegetable rennet and those made with traditional rennet was also carried out. Although the results show that the use of vegetable rennet in the manufacture of cheese can confer undesirable characteristics, the use of extracts from Cynara plants demonstrates that vegetable rennets have an industrial potential, especially the one obtained from artichoke (Cynara scolymus) due to its high availability. Nevertheless, specific studies are required for a better understanding and application of this rennet.

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Section: Key Factors Of Milk Coagulationmentioning

confidence: 99%

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Bravo Bolívar,

Pasini,

Marzocchi

et al. 2023

Foods

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The Effect of Combining Millet and Corn Straw as Source Forage for Beef Cattle Diets on Ruminal Degradability and Fungal Community

Tong

Guo

et al. 2023

Animals

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Three ruminal cannulated Simmental crossbreed bulls (approximately 3 years of age and with 380 ± 20 kg live weight at initiation of the experiment) were used in a 3 × 3 Latin square experiment in order to determine the effects of the treatments on ruminal pH and degradability of nutrients, as well as the rumen fungal community. The experimental periods were 21 d, with 18 d of adjustment to the respective dietary treatments and 3 d of sample collection. Treatments consisted of a basal diet containing a 47.11% composition of two sources of forage as follows: (1) 100% millet straw (MILLSTR), (2) 50:50 millet straw and corn straw (COMB), and (3) 100% corn straw (CORNSTR). Dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF) were tested for ruminal degradability using the nylon bag method, which was incubated for 6, 12, 24, 36, 48, and 72 h, and rumen fungal community in rumen fluid was determined by high-throughput gene sequencing technology. Ruminal pH was not affected by treatments. At 72 h, compared to MILLSTR, DM degradability of CORNSTR was 4.8% greater (p < 0.05), but when corn was combined with millet straw, the difference in DM degradability was 9.4%. During the first 24 h, degradability of CP was lower for CORNSTR, intermediate for MILLSTR, and higher for COMB. However, at 72 h, MILLSTR and COMB had a similar CP degradability value, staying greater than the CP degradability value of the CORNSTR treatment. Compared to MILLSTR, the rumen degradability of NDF was greater for CORNSTR and intermediate for the COMB. There was a greater degradability for ADF in CORNSTR, intermediate for COMB, and lower for MILLSTR. In all treatments, Ascomycota and Basidiomycota were dominant flora. Abundance of Basidiomycota in the group COMB was higher (p < 0.05) than that in the group CORNSTR at 12 h. Relative to the fungal genus level, the Thelebolus, Cladosporium, and Meyerozyma were the dominant fungus, and the abundance of Meyerozyma in COMB and CORNSTR were greater (p < 0.05) than MILLSTR at 12, 24, and 36 h of incubation. In conclusion, it is suggested to feed beef cattle with different proportions of millet straw and corn straw combinations.

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Which non-fibrous carbohydrates: neutral detergent fiber ratio optimizes the use of cactus cladodes in diets of growing heifers?

Melo¹,

Silva²,

Magalhães³

et al. 2021

Semina: Ciênc. Agrár.

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This study aimed to evaluate the effect of different non-fibrous carbohydrate (NFC):neutral detergent fiber (NDF) ratios (0.70:1, 0.90:1, 1.14:1, 1.42:1, and 1.85:1) in diets containing cactus cladodes on intake, digestibility, ruminal parameters, ingestive behavior, and microbial protein of growing heifers. Five rumen-cannulated heifers (194 ± 70 kg of body weight) were distributed in a Latin square design (5 x 5). There was a quadratic effect on the intake of dry matter (DM) (Kg day-1 and %BW) and crude protein (CP) with the increase in non-fibrous carbohydrate (NFC): neutral detergent fiber (NDF) ratio, with maximum values of 7.07 kg day-1, 2.86%, and 0.949 kg day-1, estimated for 1.37:1, 1.39:1, and 1.27:1 ratios. When the intake of NDF decreased, in turn, the intakes of NFC and TDN increased. The NDF digestibility decreased with increasing NFC levels in diets. The other nutrients were not influenced. The ruminal pH showed the lowest values at 4 hours after feeding, mainly for animals fed the 1.85:1 ratio. There was a quadratic effect for rumination time with maximum values estimated for an NFC:NDF ratio of 0.88:1. The time spent idle increased linearly, while total chewing time and feeding efficiency of NDF decreased. The urinary volume increased linearly. However, microbial protein synthesis and the efficiency of the synthesis were not influenced. The number of protozoa increased by 64.5% with the elevation of the NFC:NDF ratio. We recommend a NFC:NDF ratio of 1.37:1 in diets containing cactus cladodes, to improve the use of nutrients, without negatively affecting ruminal parameters.

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Combinations of cactus pear with different roughage sources on the production, chemical composition, and milk fatty acid profile of F1 Holstein/Zebu cows

Cited by 3 publications

References 27 publications

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

The Effect of Combining Millet and Corn Straw as Source Forage for Beef Cattle Diets on Ruminal Degradability and Fungal Community

Which non-fibrous carbohydrates: neutral detergent fiber ratio optimizes the use of cactus cladodes in diets of growing heifers?

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