In vitro fermentation characteristics of ruminant diets using ethanol extract of brown propolis as a nutritional additive

Abstract

The addition of levels of ethanol extract of brown propolis was evaluated by assessing diet degradation in rumen fluid and predicting cumulative in vitro gas production by nonlinear (dual pool logistic and exponential) models. A total of 35 g of crude propolis were extracted in 65 mL of cereal alcohol (95% ethanol). In a completely randomized factorial design, the experimental diets combined four concentrations of extracted propolis diluted in cereal alcohol (0, 50, 70, and 100% of propolis extract) and supplementation doses (4, 8, 12, 16, and 20 mL/kg dry matter), tested in triplicate. Diet (400 g/kg Tifton hay and 600 g/kg concentrate) was incubated for 96 h carried out three times in three different weeks. There was significant interaction between extract concentration and dose on the dry matter (DM) degradability. Dry matter degradability of diet decreased exponentially as a function of the increase in dose (y = 678.55×dose-0.271). Pure alcohol treatment showed a negative exponential effect, with degradability of 303.61 g/kg when administered at a dose of 20 mL/kg DM. Treatment 100% ethanol extract reached the greatest degradability, estimated at 18.93 mL/kg DM. The treatment with 70% extract showed 6.35 mL/kg DM and the 50% extract, 7.65 mL/kg DM of minimum degradability. The reduction potential of pure ethanol was-0.32 mL gas/mL. Estimates of maximum gas production by dual pool logistic and exponential models were 13.10 mL and 12.07 mL for 100% extract, respectively. The 100% extract produced the highest gas production estimates, above 30 mL gas/100 mg DM of fermented diet. The degradation and fermentation of ruminant diet can be improved using 13 mL/DM kg of ethanol extract of propolis.

Dietary addition of crude form or ethanol extract of brown propolis as nutritional additive on behaviour, productive performance and carcass traits of lambs in feedlot

“…In addition, the amount of alcohol ingested from the brown propolis alcoholic extract could also interfere with DMI, since Gomes et al (2017) found DM degradability of 678.55 g/kg which decreased exponentially as a function of the increase in dose (y = 678.55 × dose -0.271; Table 2), obtaining the lowest value (303.61 g/kg) after a pure ethanol dose of 20 ml/kg DM. The decrease of FR DM of monensin treatment probably is related to lower values of DM intake.…”

“…Crude brown propolis was collected from Apis mellifera hives in an apiary located at the farm of FAMEZ-UFMS in Terenos, MS (Brazil; 20°26'34.31"S, 54°50'27.86"W; 530.7 m altitude). According to Gomes et al (2017), a nylon mesh screen was placed between the hive body and the cover for production of propolis. After 45 days the screens were removed, packed, transported and kept at −5 °C in the Laboratory of Apiculture of FAMEZ-UFMS.…”

“…Although, the inclusion of residues produced during alcoholic extraction of propolis, as a source of flavonoids and phenolic acids with antimicrobial activity, into ruminant diets is feasible (Heimbach et al, 2014;Gomes et al, 2016), more studies should be carried out to confirm its positive influence on ruminants. Gomes et al (2017) evaluated in vitro fermentation characteristics of ruminant diets with ethanol extract of brown propolis as a nutritional additive and found that the degradation and fermentation of diet can be successfully improved by 13 ml/DM kg of ethanol extract of propolis containing 14 mg/ml of flavonoids. Ítavo et al (2009) found that dietary addition of brown propolis extract does not affect carcass characteristics of feedlot lambs.…”

Influence of solid residue from alcoholic extraction of brown propolis on intake, digestibility, performance, carcass and meat characteristics of lambs in feedlot

“…The propolis exhibits bacteriostatic activity which is primarily related to the flavonoid and phenolic acid content of propolis (Mirzoeva et al 1997;Funari and Ferro, 2006), and the content of these components may vary according to the ecology of the plants visited by bees (Ghisalberti, 1979). Gomes et al (2017) evaluated in vitro fermentation characteristics of ruminant diets using ethanol extract of brown propolis as a nutritional additive and found that the degradation and fermentation of ruminant diet can be improved by using 13 ml/DM kg of ethanol extract of propolis containing 14 mg/ml of flavonoids. These divergences possibly occurred due to the content of flavonoid in the brown propolis extraction residue.…”

Mathematical models to adjust the parameters of in vitro cumulative gas production of diets containing preserved Gliricidia

“…However, it is important to use the most suitable mathematical model to obtain the fermentation parameters and; consequently, the fitting of gas production curves, which can vary depending on the model used (SANTOS et al, 2019). Some researchers have used nonlinear models to study the kinetics of in vitro gas production (FARIAS et al, 2011;VELHO et al, 2014;TEIXEIRA et al, 2016;GOMES et al, 2017), especially the Gompertz, Richards, Groot and monomolecular models. However, the two-compartment logistic model, proposed by PELL & SCHOFIELD (1993), has been widely used to estimate the in vitro gas production of feedstuffs and diets for ruminants (OLIVO et al, 2017;DIAZ et al, 2018;SOUZA et al, 2018;OLIVEIRA et al, 2017;LEAL et al, 2020.…”