ABSTRACT. Agroindustrial co-products are a viable alternative for use in animal nutrition. Tests were conducted using eight different types of co-products and feed to evaluate the chemical composition, in vitro digestibility of dry matter, crude protein and neutral detergent fiber, and gas production by them. The coproducts tested were: coffee hulls; pelleted citrus pulp; grape residue; soybean hulls; cottonseed; cassava foliage; and foods usually supplied to ruminants: corn silage and ground corn concentrate. Data of in vitro digestibility of dry matter, crude protein and neutral detergent fiber were tested by analysis of variance using the least square method; the results of gas production were interpreted by a non-linear regression by the Gauss-Newton method; and the effects of treatments were evaluated by the Tukey's test. The coefficients of in vitro digestibility of dry matter, crude protein and neutral detergent fiber of co-products were different. Gas production was also different between co-products and feeds evaluated for the volume of gas produced from the fast and slow degradation fractions, degradation rate, bacterial colonization time, and the total volume of gas produced. The evaluated coproducts exhibited greater in vitro dry matter digestibility compared to corn silage, except for cottonseed, grape residue, and cassava foliage. Co-products showed higher values of in vitro crude protein digestibility compared to corn silage, and a reduced in vitro digestibility of neutral detergent fiber, except for pelleted citrus pulp and soybean hulls. Corn silage produced larger volume of gas from the fast degradation fraction compared to the coproducts and corn concentrate. Co-products analyzed had appropriate nutritional characteristics according to the techniques applied and can be included in ruminant diets.Keywords: alternative feed, degradation, fermentation, gas production.Avaliação do valor nutricional de coprodutos da agroindústria e de alimentos por meio da composição bromatológica, da digestibilidade in vitro e da técnica de produção de gás RESUMO. Os coprodutos da agroindústria constituem uma alternativa para a utilização na nutrição animal. Foram realizados ensaios com oito tipos de coprodutos e alimentos para avaliar a composição bromatológica, a digestibilidade in vitro da matéria seca, a proteína bruta e a fibra em detergente neutro, bem como a produção de gases gerados por eles. Os coprodutos utilizados neste estudo foram: casca de café; polpa cítrica peletizada; resíduo de uva; casca de grão de soja; caroço de algodão; rama de mandioca e alimentos tradicionalmente empregados na alimentação de ruminantes: silagem de milho e concentrado de grão de milho moído. Os dados de digestibilidade in vitro da matéria seca, da proteína bruta e da fibra em detergente neutro foram interpretados por uma análise de variância, utilizando o método de quadrados mínimos; os resultados da produção de gás foram interpretados por uma regressão não linear pelo método de Gauss-Newton; e os efeitos de tratamentos fora...

High extrusion temperatures may compromise the functionality of probiotics in dry food. This study aimed to (i) evaluate the effects of two types of microencapsulation techniques, different encapsulating agents, and 120 days of storage on the viability of a commercial probiotic product and (ii) investigate fecal microbiota populations and fecal characteristics of adult cats fed with diets supplemented with probiotics. Three experimental treatments were evaluated: T1, commercial feed (control); T2, commercial kibbles coated with probiotics; and T3, commercial feed supplemented with freeze-dried probiotics and fructooligosaccharides. Fructooligosaccharides and gum arabic were used as encapsulating agents for freeze drying and spray drying and a pool containing Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus lactis, Bifidobacterium bifidum, Enterococcus faecium, and Saccharomyces cerevisiae as a probiotic. Diets were provided to 18 adult cats for 20 days. Feed samples were evaluated microbiologically, and feces were characterized according to their microbial content, pH, and fecal score. Freeze drying was more effective in maintaining microbial viability. Microcapsules prepared using fructooligosaccharides as encapsulants had the highest bacterial count: 8.74 log CFU/g of lactic acid bacteria and 8.75 log CFU/g of enterococci. Probiotics and synbiotics positively modulated (P<0.05) the fecal microbiota of cats, increasing the lactic acid bacteria counts from 3.65 to 4.87 and 5.07 log CFU/g, respectively. Microbial viability decreased significantly (P<0.05) after storage, demonstrating the need for effective protection mechanisms against extrinsic agents. In conclusion, the supplementation of cat diets with probiotics positively affected the gut microbiota. However, the results reinforce that probiotic microorganisms must be incorporated into the animal feed via effective mechanisms to withstand harsh processing conditions and storage.

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The aim of this study was to evaluate the effect of the replacement of corn with cassava peel in the diets of dairy cows. Eight Holstein cows were used. The experimental treatments consisted of four replacement levels of corn with cassava peel (0, 33, 66, and 100 %). The replacement of corn with cassava peel linearly decreased the intake and digestibility of dry matter and organic matter, but did not alter the intake of neutral detergent fiber and crude protein. In addition, there was a linear decrease in milk production. The milk components (g/kg) of fat, protein, lactose, and total solids were not altered. Although cassava peel decreased intake, digestibility, and milk production, the replacement of corn with cassava peel may be advantageous in locations close to the starch industry.

Edible films have been employed to improve the food quality. Thus, the objective of this study was to evaluate the edible coverage as a vehicle for probiotics bacteria in cheeses. The experimental design was completely randomized containing four treatments: uncoated cheeses, sodium alginate coated cheeses, sodium alginate + Lactobacillus acidophilus coated cheeses and sodium alginate + Lactobacillus helveticus coated cheeses, analysed for 15 days. The parameters of water steam permeability, thickness and Young's modulus were significant. In the simulation of gastrointestinal conditions, there was a reduction in lactic acid bacteria. There was a reduction in coliform values in coated cheeses. In the identification using Random Amplified Polymorphic DNA technique, Lactobacillus helveticus strains were isolated, suggesting the microorganism migration to inside the cheese. Scanning electron microscopy showed that the lactic acid bacteria were distributed throughout the surface of the edible coating. It suggested the Lactobacillus helveticus permeability added in the cover to the cheese interior, ensuring that the cover can be a vehicle for dairy bacteria.

The profi le of polyunsaturated fatty acids in cheeses obtained through fermentation by lactic acid bacteria Lactobacillus helveticus and Streptococcus thermophilus were evaluated. The milk used to make the cheeses came from cows fed with fl axseed oil and annato. The cheeses presented microbiological and physicchemical quality with in the standards established by the legislation for Staphylococci and Listeria. With maturation, there was a reduction in the coliform values for both treatments. Regarding the counts of lactic acid bacteria, these remained viable until the 30 th day of maturation and the proteolytic bacteria decreased. For antioxidant capacity, the treatment containing the combination of the strains obtained high ABTS values. There was no signifi cant difference between the treatments with respect to the color of the samples. For texture, there was a signifi cant difference for the parameters cohesion and elasticity. No increase in CLA content was observed in the form of its two main isomers, however, the levels of polyunsaturated fatty acids were increased four-fold when compared to milk . The inclusion of the evaluated bacteria was effective because it promoted the development of a product with benefi cial characteristics to the consumer.

Objetivou-se com esse trabalho avaliar as alterações microbiológicas e físicas da carne bovina inoculada com a bactéria Escherichia coli sob a ação de ácidos orgânicos como agentes sanitizantes. O experimento foi em esquema fatorial 3X3, sendo três tratamentos e três períodos de avaliação. Os tratamentos foram: Tratamento 1: controle (utilização de água destilada para sanitização superficial da carne), Tratamento 2: aplicação por spray, de solução de 1,0 % de ácido lático e Tratamento 3: aplicação por spray, de solução contendo 1,0 % de ácido acético. As amostras foram submetidas às avaliações de contagem de total de aeróbios mesófilos, coliformes e físico-quimicamente, nos tempos 0, 7 e 14 dias de estocagem sob refrigeração. Em relação às características físico-químicas, não foram observadas diferenças significativas (P>0,05) para as interações entre os tratamentos e os tempos. Aos 14 dias de armazenamento, as amostras apresentavam menores valores Aa e CRA e maiores contagens de coliformes (P<0,05). A utilização de ácido lático foi eficiente na redução da contagem de aeróbios mesófilos (P<0,05). Para pH, a utilização de ácido acético resultou em menores valores de pH aos 14 dias. Para cor, as amostras tratadas com ácido lático estavam mais claras e a utilização de ácido acético propiciou menor escurecimento (P<0,05). A utilização de ácidos orgânicos foi eficiente na redução da contagem total bacteriana o que pode ter propiciado menor escurecimento das amostras.

A utilização de probióticos na dieta de coelhos melhora o consumo e a digestibilidade dos nutrientes, entretanto pesquisas são necessárias para verificar a melhor forma de sua incorporação na ração. O objetivo do presente estudo consistiu em analisar a utilização de crioprotetores e a viabilidade do probiótico kefir com diferentes métodos de incorporação em ração peletizada para coelhos. Os tratamentos foram: T1 ração controle (sem adição de kefir), T2 ração com kefir in natura dessorado (6,76%), T3 kefir dessorado e liofilizado aplicado por banho de óleo após peletização (1%) e T4 kefir dessorado e liofilizado incorporado anteriormente à peletização (1%). O delineamento foi em esquema fatorial 4x4, sendo quatro rações experimentais e quatro tempos de avaliação. Como crioprotetores para a liofilização foram testados leite desnatado reconstituído (LDR, 12%) e sacarose (10%), verificando-se maior número de células sobreviventes para a sacarose (10%). Após incorporação do probiótico na ração, aos 0, 15, 30 e 45 dias de armazenamento, as amostras foram submetidas à contagem total de bactérias láticas, aeróbios mesófilos, leveduras e coliformes por meio de diluições decimais. A viabilidade das bactérias láticas decresceu de forma significativa (P<0,05) ao longo da vida de prateleira das rações em todos os tratamentos e a partir do tempo 15 dias não houve contagem significativa (P>0,05) de coliformes nas amostras. A sacarose como crioprotetor propiciou a manutenção de células viáveis de bactérias e leveduras na ração por 45 dias.