Estudo comparativo de algumas provas funcionais do fluido ruminal e de metabólitos sangüíneos de bovinos e bubalinos

Abstract

INTRODUÇÃOOs processos fermentativos que ocorrem no rúmen são responsáveis pela síntese da proteína microbiana, vitaminas e dos ácidos graxos voláteis. A qualidade e a quantidade destes produtos estão na dependência da natureza do alimento oferecido, da forma como são ofertados, bem como de fatores fisiológicos pertinentes ao ambiente ruminal, como temperatura, anaerobiose e pH.A busca por uma melhor produtividade dentro da exploração de bovinos e bubalinos está promovendo a mudança das criações extensivas para semi-extensivas ou até mesmo intensivas. Essa mudança, muitas vezes, vem acompanhada de problemas, principalmente aqueles ligados ao sistema digestivo.Acompanhando essa evolução, análises da função ruminal (Holtenius et al. 1959) In adult buffaloes and cattle in the Amazonian Region, fed elephant grass (Pennisetum purpureum), the following values of the ruminal fluid were determined: colour, odor, viscosity, sedimentation, flotation, pH, the reduction of methylene blue, glucose fermentation, total acidity, total number of protozoa, the amount of chlorides, reduction of nitrites and the predominant group of bacteria. In the blood serum, the amounts of chlorides, total proteins and urea were also established. A comparison between the parameters observed in buffaloes and cattle did not show significant differences, with exception of the amount of chlorides and the number and distribution of protozoa. In buffaloes the amount of chlorides was lower and the number of protozoa was higher than those observed in cattle; additionally in buffaloes the small protozoa predominated, to the contrary of cattle, in which the large protozoa predominated.INDEX TERMS: Ruminal fluid, blood metabolites, cattle, buffaloes.

Influence of food, storage temperature, and time on the extracorporeal viability of ruminal fluid of cattle

“…The fresh rumen fluid samples from all the animals were slightly viscous and aromatic, which are normal characteristics BARBOSA et al, 2003;RODRIGUES et al, 2013). The viscous ruminal fluid indicates contamination by saliva, and absence of viscosity indicates prolonged fasting and microbial inactivity (FEITOSA, 2008).…”

“…In the pasture group, 57.1% had a greenish ruminal liquid and 42.9%, olive, where as, in the pasture and concentrate group, 57.1% had a light brown ruminal liquid and 42.9%, greenish brown; these findings were normal (BARBOSA et al, 2003;ZILIO et al, 2008). Over time, the samples became dark, and this change in color was due to protozoal inactivity and putrefaction of the fluid .…”

“…Diet interferes directly with ruminal pH (MOREIRA et al, 2009;DOMINGUES et al, 2010), which ranges from 5.5 to 7.4; this value is also influenced by fasting and method of collection of ruminal fluid (BARBOSA et al, 2003). The pH of fresh ruminal fluid was 7.5 in the pasture group and 6.4 in the pasture and concentrate group (Table 1), which is standard, including higher pH in animals fed exclusively at the pasture (OLIVEIRA et al, 1993;ZILIO et al, 2008;MOREIRA et al, 2009;SOUZA et al, 2009).…”

“…It is preferable that the rumen fluid is supplied as soon as possible after collection to avoid changes due to cooling and exposure to air, which alter the protozoal and bacterial activities and cause changes in pH (JONES; SMITH, 2009). Besides, use of the ruminal fluid of freshly slaughtered animals allows the removal of a greater amount of fluid at one time and avoids multiple samplings from the same animal, which results in a significant reduction in the number of protozoans (BARBOSA et al, 2003).…”

Características do fluído ruminal de ovinos Santa Inês criados extensivamente em Pernambuco

“…A análise bromatológica das forragens ofertadas nos dois períodos experimentais está disposta nos Quadros 4 e 5. O odor foi aromático em ambos os períodos experimentais, lembrando o tipo de alimentação ofertada, conforme descreve Dirksen (1993), mas a intensidade se mostrou mais forte no inverno, sendo uma mudança provavelmente relacionada à qualidade da pastagem, podendo também ser inerente à espé-cie, visto que Barbosa et al (2003) analisando o fluído ruminal de bubalinos também encontraram odor mais pronunciado quando comparado ao odor do fluído ruminal em bovinos criados sob mesmo regime extensivo, mas não relacionaram os achados diretamente com a época do ano, pois estes autores analisaram o fluído ruminal apenas na estação chuvosa.…”