Gas production and in vitro degradability of sheep diets containing propolis ethanolic extract

Araujo, Cintia Mirely de; Silva, Fernanda Gomes Bezerra da; Castro, Daniela Pionorio Vilaronga; Menezes, Daniel Ribeiro; Queiróz, Mário Adriano Ávila; Yamamoto, Sandra Mari

doi:10.1590/s1519-99402018000300005

Cited by 2 publications

(2 citation statements)

References 20 publications

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“…In this way, the increase of NFC and reduction of the amount of FC to be fermented may have maximized the performance of the cellulolytic and hemicellulolytic bacteria, increasing Vf1. This result differs from those of Araujo et al (2018), who analyzed in vitro gas production with increasing levels of a propolis ethanolic extract in diets containing 50% corn and soybean concentrate and 50% elephant grass (Pennisetum purpureum Schumach. ), finding no change in the production of gases from FC.…”

Section: Resultscontrasting

confidence: 79%

Residue of propolis extract in bovine diets with increasing levels of protein on rumen fermentation

Nascimento

Teixeira

Tomich

et al. 2020

Pesq. agropec. bras.

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The objective of this work was to evaluate the effect of the residue from the extraction of propolis, added to bovine diets with increasing levels of protein, on ruminal fermentation in vitro. For this, the in vitro gas production technique was used. Incubation was carried out with inocula from three fistulated cows, in three periods. In each period, a cow received a daily dose of 100 g propolis residue. Four diets were evaluated: corn silage (control); and 25, 50, and 75% concentrate based on soybean meal. The following were determined: kinetics of rumen fermentation; dry matter degradation; production of gases, volatile fatty acids (acetate, propionate, and butyrate), methane, and ammonia nitrogen; and pH. The inclusion of 14.4, 15.1, and 9.5% propolis residue, respectively, to 25, 50, and 75% concentrate increased the production of gases from the degradation of fibrous carbohydrates, when compared with the control. The propolis residue reduces methane production and the acetate:propionate ratio at all tested concentrate inclusion levels.

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Section: Resultscontrasting

confidence: 79%

Residue of propolis extract in bovine diets with increasing levels of protein on rumen fermentation

Nascimento

Teixeira

Tomich

et al. 2020

Pesq. agropec. bras.

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“…Some studies have shown that propolis is effective in increasing the intestinal digestibility of crude protein, reducing ruminal ammonia nitrogen (NH 3 -N) production (Aguiar et al, 2014a), and improving the productive performance of lambs (Ítavo et al, 2019). Furthermore, propolis inhibits in vitro total gas production (Araújo et al, 2018), reduces ruminal ciliate protozoa in buffaloes (Paula et al, 2016), and inhibits the growth of certain rumen bacterial strains in vitro (Aguiar et al, 2013(Aguiar et al, , 2014b. However, despite these findings, little is known about the effects of propolis on food products (meat and milk) obtained from these animals.…”

Section: Introductionmentioning

confidence: 99%

Effect of dietary addition of phenolic compounds from propolis on growth performance, carcass traits, and meat fatty acid profile of feedlot beef cattle

Aguiar

Machado

Simioni

et al. 2022

Semina: Ciênc. Agrár.

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Twenty-four male Nellore steers (445 ± 31 kg initial body weight) were used to evaluate the effects of different doses of phenolic compounds from a propolis-based product (PBP) on growth performance, carcass traits, and meat fatty acid (FA) profile. The total mixed ration consisted of 470 g kg-1 corn silage and 530 g kg-1 concentrate (dry matter [DM] basis), which were randomly assigned to one of three treatments: control (CON, without phenolic compounds from the propolis extract), PBP1 (225 mg of phenolic compounds g-1 of propolis dry extract), and PBP2 (300 mg of phenolic compounds g-1 of propolis dry extract). The animals were fed in a feedlot for 84 days and presented an average final body weight (FBW) of 542 kg. Dietary addition of phenolic compounds had no overall effect on growth performance. Mean values for dry matter intake, average daily gain and feed conversion ratio were 9.99 kg d-1, 1.14 kg d-1 and 8.82 kg DM kg gain-1, respectively. Hot carcass weight and hot carcass yield had average values of 308 kg and 56.8%, respectively. In addition, carcass traits did not change after PBPs were added to the diet, except for the ribeye area, which was higher for PBP2 (21.5 cm2 100 kg-1) than for PBP1 (18.6 cm2 100 kg-1). Dietary addition of PBPs maintained redness better than the controls after 9 days in the refrigerator; no major changes were observed in the meat FA profile after the addition of PBPs to the diet. These results suggest that phenolic compounds present in propolis (300 mg g-1) have positive effects on meat color and improve the sensory quality of meat.

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Gas production and in vitro degradability of sheep diets containing propolis ethanolic extract

Cited by 2 publications

References 20 publications

Residue of propolis extract in bovine diets with increasing levels of protein on rumen fermentation

Residue of propolis extract in bovine diets with increasing levels of protein on rumen fermentation

Effect of dietary addition of phenolic compounds from propolis on growth performance, carcass traits, and meat fatty acid profile of feedlot beef cattle

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