The influence of diet on the effectiveness of garlic oil and cinnamaldehyde to manipulate in vitro ruminal fermentation and methane production.

The objective of this study was to evaluate the effects of increasing doses [0 (control: CON), 20, 60, 180 and 540 mg/L incubation medium] of garlic oil (GO) and cinnamaldehyde (CIN) on in vitro ruminal fermentation of two diets. Batch cultures of mixed ruminal microorganisms were inoculated with ruminal fluid from four sheep fed a medium-concentrate diet (MC; 50 : 50 alfalfa hay : concentrate) or four sheep fed a high-concentrate diet (HC; 15 : 85 barley straw : concentrate). Diets MC and HC were representative of those fed to dairy and fattening ruminants, respectively. Samples of each diet were used as incubation substrates for the corresponding inoculum, and the incubation was repeated on 4 different days (four replicates per experimental treatment). There were GO × diet-type and CIN × diet-type interactions (P < 0.001–0.05) for many of the parameters determined, indicating different effects of both oils depending on the diet type. In general, effects of GO were more pronounced for MC compared with HC diet. Supplementation of GO did not affect (P > 0.05) total volatile fatty acid (VFA) production at any dose. For MC diet, GO at 60, 180 and 540 mg/L decreased (P < 0.05) molar proportion of acetate (608, 569 and 547 mmol/mol total VFA, respectively), and increased (P < 0.05) propionate proportion (233, 256 and 268 mmol/mol total VFA, respectively), compared with CON values (629 and 215 mmol/mol total VFA for acetate and propionate, respectively). A minimum dose of 180 mg of GO/L was required to produce similar modifications in acetate and propionate proportions with HC diet, but no effects (P > 0.05) on butyrate proportion were detected. Methane/VFA ratio was reduced (P < 0.05) by GO at 60, 180 and 540 mg/L for MC diet (0.23, 0.16 and 0.10 mol/mol, respectively), and by GO at 20, 60, 180 and 540 mg/L for HC diet (0.19, 0.19, 0.16 and 0.08 mol/mol, respectively), compared with CON (0.26 and 0.21 mol/mol for MC and HC diets, respectively). No effects (P = 0.16–0.85) of GO on final pH and concentrations of NH3-N and lactate were detected. For both diet types, the highest CIN dose decreased (P < 0.05) production of total VFA, gas and methane, which would indicate an inhibition of fermentation. Compared with CON, CIN at 180 mg/L increased (P < 0.05) acetate proportion for the MC (629 and 644 mmol/mol total VFA for CON and CIN, respectively) and HC (525 and 540 mmol/mol total VFA, respectively) diets, without affecting the proportions of any other VFA or total VFA production. Whereas for MC diet CIN at 60 and 180 mg/L decreased (P < 0.05) NH3-N concentrations compared with CON, only a trend (P < 0.10) was observed for CIN at 180 mg/L with the HC diet. Supplementation of CIN up to 180 mg/L did not affect (P = 0.18–0.99) lactate concentrations and production of gas and methane for any diet. The results show that effectiveness of GO and CIN to modify ruminal fermentation may depend on diet type, which would have practical implications if they are confirmed in vivo.

Desenvolvimento de sistema automatizado de monitoramento de ambientes de produção animal, utilizando uma rede de sensores sem fio

As redes de sensores sem fio, aplicadas à automação do controle de ambientes representam um paradigma emergente da computação, onde múltiplos nós providos de sensores, sistemas computacionais autônomos e capacidade de comunicação sem fio, conformam uma rede cuja topologia altamente dinâmica permite adquirir informações sobre sistemas complexos sendo monitorados. Um dos fatores essenciais para obter um ganho na produtividade avícola é o controle da ambiência animal. Atualmente os métodos utilizados para o monitoramento e controle ambiental não podem considerar a grande quantidade de microambientes internos nos ambientes de produção animal e também requerem infraestruturas cabeadas complexas. Dentro desse contexto o objetivo deste trabalho foi desenvolver e testar um sistema automatizado de controle ambiental, através da utilização de sensores sem fio, que auxilie e proporcione maior segurança no controle de ambientes automatizados. O sistema monitora variáveis que influenciam na produtividade de aves, tais como temperatura e umidade e outras variáveis físico-químicas do aviário. A infraestrutura desenvolvida foi testada em um aviário experimental e resultou em um sistema seguro e com grande escalabilidade, que é capaz de controlar e monitorar o ambiente e ainda coletar e gravar dados. Foi utilizado o protocolo ZigBee® para gerenciar o fluxo de dados do sistema. Foram feitas análises da eficiência de comunicação do sistema no aviário, monitorando os pacotes de dados perdidos. Os testes demonstraram uma perda de dados de aproximadamente 2% dos pacotes enviados, demonstrando a eficiência das redes ZigBee® para gerenciar o fluxo de dados no interior do aviário. Desta forma, pode-se concluir que é possível e viável a implantação de uma rede ZigBee®, para automatizar ambientes de produção animal com coleta de dados em tempo real, utilizando um sistema integrado via internet, que compreende: instrumentação eletrônica, comunicação sem fio e engenharia de software\".

Agriculture. Monthly statistics: Meat. Monthly slaughterings and meat production; Cattle population balance sheets. 1/1973

See AGRICULTURE:Animal Production, Statistics of in "EU Annual Reports" below for additional information on this topic.

Goat meat production: Present status and future possibilities

The bulk of the world's goat population is found in South-East Asia and Africa, where goats are the major source of meat production. Unfortunately, lack of an organized goat meat industry and marketing structure in developing countries is primarily responsible for their poor export earnings compared to those in developed countries such as Australia and New Zealand. Goat meat is leaner than meat from other domestic red meat species as well as being comparable in terms of its nutritional constituents. Furthermore, there are few, if any, religious or cultural taboos limiting the consumption of goat meat. Development of a carcass grading system and a suitable infrastructure in developing countries are some of the key requirements needed to establish a sustainable goat meat industry in the world. With an increase in demand by consumers for low-fat red meat alternatives, the future of the goat meat industry looks promising.