Use of grape residue flour in lactating dairy sheep in heat stress: Effects on health, milk production and quality

Alba, Davi Fernando; Campigotto, Gabriela; Cazarotto, Chrystian J.; Santos, Daiane S. dos; Gebert, Roger R.; Reis, João H.; Souza, Carine F.; Baldissera, Matheus D.; Gindri, Amanda Leitão; Kempka, Aniela Pinto; Palmer, Elizabeth; Vedovatto, Marcelo; Silva, Aleksandro S. Da

doi:10.1016/j.jtherbio.2019.04.007

Cited by 27 publications

(34 citation statements)

References 33 publications

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“…A positive effect on milk yield was obtained when grape pomace was included in the diet of sheep [17]. Other works, where vinery by-products were used [26,28,91], did not show a variation of the milk yield compared to unsupplemented animals. No effects [16] or depressive effects [17] of exhausted myrtle berries (EMB) on milk yield have been observed among Sarda dairy sheep.…”

Section: By-mentioning

confidence: 83%

“…The latter aspect is very important since antioxidant compounds can contribute to extending the shelf-life of products, as oxidative reactions are an important process that contributes to the deterioration of foods characterized by highly unsaturated lipids, which are extremely susceptible to oxidation. Positive effects, in terms of increased milk antioxidant capacity, are reported for both sheep and goats when BPRP are included in their diets (grape residue flour was added to the diets of dairy sheep) [28,94]. In these studies, a direct antioxidant effect could be hypothesized even though the antioxidant outcome of the polyphenols could be also ascribed to an indirect mechanism mediated by its effect on the general oxidative status of the animal [87].…”

Section: Effect On Mik and Cheese Fatty Acid Profilementioning

confidence: 99%

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Can Agro-Industrial By-Products Rich in Polyphenols be Advantageously Used in the Feeding and Nutrition of Dairy Small Ruminants?

Correddu

Lunesu

Buffa

et al. 2020

Animals

129

101

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Recently, the interest in industrial by-products produced at the local level in Mediterranean areas, resulting from fruit and vegetable processes, has increased because of their considerable amounts of bioactive compounds, including polyphenols. In this review, we analyze the most recent scientific results concerning the use of agro-industrial by-products, naturally rich in polyphenols (BPRP), in the diets of small dairy ruminants. Effects on milk production, milk and rumen liquor fatty acid profile, metabolic parameters, and methane production are reviewed. The feed intake and digestibility coefficients were generally depressed by BPRP, even though they were not always reflected in the milk yield. The main observed positive effects of BPRP were on quality of the milk’s FA profile, antioxidant activity in milk and blood, a reduction of rumen ammonia, and, consequently, a reduction of milk and blood urea. The expected beneficial effects of dietary polyphenols in small ruminants were not always observed because of their complex and variable matrices. However, owing to the large quantities of these products available at low prices, the use of BPRB in small ruminant nutrition offers a convenient solution to the valorization of residues arising from agricultural activities, reducing feed costs for farmers and conferring added value to dairy products at the local level, in a sustainable way.

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Section: By-mentioning

confidence: 83%

Section: Effect On Mik and Cheese Fatty Acid Profilementioning

confidence: 99%

Can Agro-Industrial By-Products Rich in Polyphenols be Advantageously Used in the Feeding and Nutrition of Dairy Small Ruminants?

Correddu

Lunesu

Buffa

et al. 2020

Animals

129

101

View full text Add to dashboard Cite

show abstract

“…There was an adaptation period of 13 days (days 1 to 13) to the environment and feed, an adaptation period major that used by our group research (Jaguezeski et al, 2018;Alba et al, 2019. Between days 14 and 18 of experiment, the intakes of hay, corn silage, and concentrate were measured individually.…”

Section: Animals and Experimental Designmentioning

confidence: 99%

“…For quantification of total phenolic compounds (TPC) and antioxidant activity by elimination of radicals by DPPH (IC50), we used the methodology described in detail by Alba et al (2019). For extraction, 0.5 g of samples (concentrate) were dissolved in 50 ml of distilled water.…”

Section: Determination Of Total Phenolic Compounds (Tpc) and Antioxidmentioning

confidence: 99%

Inclusion of pepper extract containing capsaicin in the diet of ewes in the mid-lactation period: effects on health, milk production, and quality

Cunha

Alba

Leal

et al. 2020

RSD

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Pepper extract (PE, 5 g capsaicin/kg PE) was added to the feed of the sheep during the lactation period (Day 75-93) to maintain production, improve milk quality, and preserve their health. The groups were: T0, control, (without PE); T200 (200 mg PE/kg concentrate) and T400 (400 mg PE/kg concentrate). The reduction in milk production (L) was smaller in the T400 ewes on days 0 to 18 and 14 to 18 than in the T0 group. Feed conversion was lower in sheep in groups T200 and T400 than in group T0. The interaction between the treatment and the day for protein, lactose and total milk totals was greater in ewes that consumed PE on day 18. The somatic cell counts in milk were lower in the T400 ewes. The levels of total protein and globulin were the highest in the blood of animals in the T400 group. There were lower levels of reactive oxygen species and lipoperoxidation in the serum and milk of animals in groups T200 and T400. On the 18th day, the serum of sheep that consumed PE increased levels of non-protein thiols and superoxide dismutase activities. The inclusion of PE (400 mg/kg) containing capsaicin in sheep concentrate in the middle of lactation (after the peak of lactation) minimized the reduction in milk production during the experiment and improved the quality of the milk, as well as stimulated an antioxidant response systemic.

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“…Determination of total phenolic compounds (TPC) and antioxidant activity by the elimination of radicals by free radical work 1,1-diphenyl-2-picrylhydrazyl (DPPH) was done used 0.5 g of each sample according to the methodologies described by researchers (Bertoletti, Skoronski, Schittler, & Kempka, 2018;Brand-Williams, Cuvelier, & Berset, 1995;Bonoli, Verardo, Marconi, & Caboni, 2004;Larrauri, Rupérez, & Sauracalixto, 1997). The detailed description of these analyzes was recently published by Alba et al (2019). All tests were performed in triplicate TPC and IC 50 values.…”

Section: Total Phenolic and Antioxidant Activity In Dietmentioning

confidence: 99%

Impacts of the supplementation of açai lump flour in the diet of laying hens on productive performance, and fatty acid profiles and antioxidant capacity in the fresh and stocked eggs

Fortuoso¹,

Gebert²,

Oliveira³

et al. 2019

J Food Biochem

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The aim of this study was to evaluate whether the supplementation with açaí flour in the feed of laying hens at the end of the production cycle has beneficial effects on the health and performance of the birds and on the quality of the eggs. Groups received basal diets supplemented with 0%, 0.25%, 0.5%, 1.0%, and 2.0% açaí lump flour. We observed better productivity linked to oviposition and egg mass in a dose‐dependent manner. We also observed higher shell resistance in stored eggs and higher % albumen and peel in fresh eggs. Lower levels of lipoperoxidation were observed in fresh eggs (2.0%). In stored eggs, lipoperoxidation levels were lower in all supplemented groups. The antioxidant capacity levels in fresh or stored eggs was higher (2.0%). We also observed a higher content of monounsaturated fatty acids in the supplemented groups, whereas saturated fatty acids were lower in the egg yolks. Practical applications Based on a regression analysis, we verified that 1.47% of açaí flour is ideal in terms of productive efficiency. Dietary supplementation with açaí flour improved performance, egg quality, and had positive effects on the health of hens. Supplementation with açaí flour increased egg shelf life, reducing lipid peroxidation, biochemical reaction responsible for egg putrefaction.

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Use of grape residue flour in lactating dairy sheep in heat stress: Effects on health, milk production and quality

Cited by 27 publications

References 33 publications

Can Agro-Industrial By-Products Rich in Polyphenols be Advantageously Used in the Feeding and Nutrition of Dairy Small Ruminants?

Can Agro-Industrial By-Products Rich in Polyphenols be Advantageously Used in the Feeding and Nutrition of Dairy Small Ruminants?

Inclusion of pepper extract containing capsaicin in the diet of ewes in the mid-lactation period: effects on health, milk production, and quality

Impacts of the supplementation of açai lump flour in the diet of laying hens on productive performance, and fatty acid profiles and antioxidant capacity in the fresh and stocked eggs

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