Substituição de fonte de amido por fibra solúvel em detergente neutro na dieta de vacas

v. 17, n .2, p. 164-174, abr./jun. 2016.

Relations entre la composition du lait et les facteurs alimentaires dans les troupeaux laitiers québécois

L’objectif général des travaux présentes dans cette thèse de doctorat était d’établir la relation entre l’alimentation et la composition du lait des vaches laitières, en mettant l’emphase sur les teneurs en matières grasses (TMG), sur l’urée du lait et sur l’efficience d’utilisation de l’azote. Pour la TMG, c’est principalement la relation entre cette teneur et la différence alimentaire cations-anions (DACA) qui a été investiguée. Une base de données de 2 142 troupeaux québécois a été utilisée et la relation entre la composition de la ration, incluant la DACA, et la TMG du lait a été déterminée à l’aide de régressions multiples. Il a été possible de prédire entre 32 et 66 % de la variation de la TMG du lait en fonction du stade de lactation. Malgré plusieurs interactions trouvées, une augmentation de la DACA, une supplémentation avec de l’acide palmitique et une distribution des aliments en ration totale mélangée ont eu une relation positive avec la TMG du lait, tandis qu’une augmentation de la proportion de concentrés dans la ration a eu un effet négatif. Les modèles développés ont montré l’importance de la gestion de l’alimentation sur la TMG du lait. En plus, ils ont démontré l’intérêt de considérer la DACA dans la formulation de rations chez la vache laitière. Dans une deuxième étude, la même base des données a été utilisée pour identifier les facteurs nutritionnels qui peuvent faire varier la teneur en urée du lait. Contrairement à ce qui est mentionné dans la littérature, tant des corrélations positives et que négatives entre les teneurs en urée du lait et en protéines des rations à l’intérieur des troupeaux sur une période de 36 mois ont été obtenues. Pour mieux comprendre ces relations, les résultats de performances et d’alimentation de 100 troupeaux avec des corrélations positives (r > 0,69) et de 100 troupeaux avec des corrélations négatives (r < -0,44) entre la teneur en urée du lait et en protéine brute de la ration ont été comparés. Les résultats n’ont pas montré de différences entre les deux groupes ni pour la composition de la ration, ni pour l’urée du lait. Ces résultats ne permettent pas d’identifier le meilleur contexte pour l’utilisation de la teneur en urée du lait comme un outil de gestion de l’alimentation. Ces observations soulèvent des questions sur la validité de l’utilisation des statistiques d’alimentation provenant de la base de données utilisée pour des évaluations nutritionnelles plus spécifiques. Considérant les résultats du projet précédent, le dernier projet visait à mieux comprendre les caractéristiques des fermes avec différentes efficiences d’utilisation de l’azote en utilisant des données plus fiables. Ainsi, 100 fermes laitières au Québec ont été visitées pour recueillir les données de production, de consommation d’aliments et de gestion de leur troupeau. Ces fermes ont été divisées en quatre groupes par une analyse en grappes selon leur efficience d’utilisation de l’azote. La comparaison entre les groupes a montré que les fermes dans les groupes avec une plus haute efficience d’utilisation d’azote ont une production laitière moyenne par vache plus élevée. Pour les stratégies d’alimentation, les fermes plus efficientes donnent plus d’énergie, mais moins de protéines brutes que les fermes des groupes moins efficients. Les résultats ont également montré l’importance de la prise alimentaire des vaches sur l’efficience d’utilisation de l’azote puisque les fermes des groupes avec la plus grande efficience étaient également celles avec la plus faible prise alimentaire. Aussi, les résultats n’ont pas permis d’établir clairement la relation entre la teneur en urée du lait et l’efficience de l’utilisation de l’azote. En effet, des valeurs différentes pour l’urée du lait étaient obtenues entre le groupe plus efficient et le moins efficient, mais la faible ampleur de variation de l’efficience d’utilisation de l’azote des groupes intermédiaires n’a pas permis d’observer de différences pour l’urée du lait. Finalement, outre une réduction des risques de pollution, les fermes des groupes plus efficaces pour l’utilisation de l’azote étaient également celles avec la marge sur les coûts d’alimentation par les vaches plus élevées. Par conséquent, il y a aussi un intérêt économique à améliorer l’efficience de l’utilisation de l’azote sur les fermes.

Variações anátomo-fisiológicas face à aclimatação sazonal - estudo em vacas leiteiras com diferente potencial leiteiro

O presente estudo teve como objetivo a caracterização de variações anátomo-fisiológicas que decorrem do processo de aclimatação sazonal em bovinos leiteiros com alto (Altas) e baixo (Baixas) potencial leiteiro, com vista a selecionar animais que conciliem bons desempenhos produtivos e índices de adaptabilidade que possibilitem a mudança de homeostase face às condições climáticas presentes no clima mediterrânico. O estudo foi realizado numa herdade comercial, situada no Alentejo, utilizando 13 vacas multíparas (6 Baixas e 7 Altas), durante três períodos: P1 (animais aclimatados ao verão; presença de stresse térmico); P2 (animais aclimatados ao verão; termoneutralidade); P3 (animais aclimatados ao inverno; termoneutralidade). Em stresse térmico (P1), verificaram-se maiores esforços termolíticos e maiores armazenamentos de calor no grupo das Altas. Observou-se também que a produção de leite das Altas foi afetada pelo stresse térmico, evidênciando uma redução 24-48h após os valores de temperatura retal mais elevados. Nesta situação, as Baixas apresentaram uma variação na produção oposta à das Altas. Em P1, os valores de proteína e de gordura no leite foram significativamente mais baixos que em P3, em ambos os grupos. A ureia no leite foi significativamente mais elevada nas Altas durante o P1, revelando potencial como biomarcador de stresse térmico. Do P1 para o P3 obser-vou-se uma redução gradual do hematócrito, da hemoglobina e da triiodotironina (T3). As Altas apresentaram uma maior redução de triiodotironina (T3) que as Baixas, como consequência de uma maior intensidade de aclimatação. Nos pelos não se registaram diferenças entre os períodos, o que contrasta com alguma bibliografia. Porém, a ausência da insolação direta poderá ter sido um fator determinante; ABSTRACT: The main objective of the present study was the characterization of anatomical and physiological variations that occur in the seasonal acclimatization process of dairy cows with high (Altas) and low (Baixas) milk yield potential. In this way it should be possible to do a selection of animals with good productive traits and also with adaptability indexes that allow a change in homeostasis to cope with the climatic conditions of the mediterranean climate. Meteorological, clinical, productive, physiological and anatomical data were collected. The study was conducted in an Alentejo's dairy farm, using 13 multiparous cows (6 with low milk yield and 7 with high milk yield), during three periods: P1 (animals acclimated to summer, in heat stress); P2 (animals acclimated to summer, thermoneutrality); P3 (animals acclimated to winter; thermoneutrality). In thermal stress (P1), the high milk yield group (Altas) shown greater thermolytic efforts and also higher heat storage. The milk yield in this group was also affected by heat stress, showing a decrease in production when the rectal temperature increased, with a delay of 24-42 hours. In this situation the Baixas group showed an opposite milk production variation. In P1, the protein and fat milk content was lower than in P3, in both groups. Milk urea levels were significantly higher during P1 in the Altas group, revealing potential as an heat stress biomarker. Hematocrit, hemoglobin and triiodothyronine (T3) values gradualy decreased from P1 to P3. T3 values were lower in Altas than in Baixas group, as a consequence of a more intense acclimatization. The hair analysis didn’t show the standard seasonal acclimatization process, indicating the absence of direct solar radiation as a determinant factor.

The effects of level of dietary protein on the milk production and rumen physiology of dairy cows fed a diet based on a tropical grass hay

zFour rumen-fistulated, multiparous Holstein-Friesian cows in early lactation were offered mixed diets based on rhodes grass hay (Chloris gayana) cv. Callide containing 13, 14, 15 or 16% crude protein (CP) on a dry matter basis, in a 4 x 4 latin square design. The estimated undegradable protein concentration in these diets was similar with rumen degradable protein concentration varying. Cows fed a diet containing 13% CP had lower (P = 0.07) milk yields than cows in other treatments (20.4 vs 21.9, 22.0 and 22.2 L/d for 13, 14, 15 and 16% CP, respectively). A positive linear relationship was found (P = 0.06) between organic matter intake and dietary CP%. There were negative linear relationships between dietary CP% and digestibilities of dry matter (P = 0.09), organic matter (P = 0.06) and neutral detergent fibre (P = 0.02). Feeding a diet containing 13% CP resulted in significantly lower (P = 0.001) molar proportions (%) of rumen valerate in comparison with other treatments. The molar proportions of isovalerate differed (P = 0.001) between treatments (0.66, 0.78, 0.89 and 1.04%) for 13, 14, 15 and 16% CP, respectively). Dietary protein level had no effect on rates of passage, in situ digestion of rhodes grass hay or ratios of allantoin: creatinine in urine. These data showed that increasing the dietary CP concentration of lactating cows fed diets based on rhodes grass hay increased intakes and not significantly improved at dietary CP concentrations above 14% DM.

Metabolic attributes, yield and stability of milk in Jersey cows fed diets containing sodium citrate and sodium bicarbonate

The objective of this work was to evaluate the inclusion of sodium citrate and sodium bicarbonate in the diet of lactating Jersey cows, and its effects on the metabolic attributes, productivity and stability of milk. We evaluated urinary pH, levels of glucose and urea in blood, body weight, body condition score, milk yield, milk stability (ethanol test), and milk physicochemical properties of 17 cows fed diets containing sodium citrate (100 g per cow per day), sodium bicarbonate (40 g per cow per day) or no additives. Assessments were made at the 28th and 44th days. Supply of sodium citrate or bicarbonate has no influence on the metabolic attributes, productivity, body weight, and body condition score of the cows, neither on the composition and stability of milk.

Milk protein polymorphisms in Brazilian Zebu cattle

Five bovine milk protein polymorphisms were studied in Zebuine cattle raised in Brazil, through horizontal electrophoresis on starch gel containing urea and 2-mercaptoethanol, using basic and acidic buffer systems. Allelic frequencies for a-La, b-Lg, aS1-Cn, b-Cn and k-Cn loci were estimated in six Gyr herds (N = 283), six Guzerat herds (N = 205), one Nelore herd (N = 17) and one Sindi herd (N = 22), all from São Paulo or Minas Gerais State, Brazil. Genotypic frequencies observed for each locus and breed studied are in accordance with the assumption of genetic equilibrium, demonstrating absence of high inbreeding levels for the breeds tested. The FST value found indicated significant genetic differentiation among breeds; however, the Gyr and Guzerat herds showed significantly different gene frequencies. Genetic distance estimates among zebuine breeds studied and the Holstein breed, taken as a reference for a taurine breed, showed strong differences between these two racial groups

Electrophoretic analisys to detect and quantify additional whey in milk and dairy beverages

Polyacrylamide gel electrophoresis, SDS-PAGE system, was adjusted to detect the presence of additional whey in dairy beverages distributed in a Brazilian Government School Meals Program. Aqueous solutions of samples in 8 M urea were submitted to a polyacrylamide gel gradient (10% to 18%). Gel scans from electrophoresis patterns of previously adulterated milk samples showed that caseins peak areas decreased while peak areas of beta -lactoglobulin plus alpha -lactalbumin increased as the percentage of raw milk powder replaced by whey powder increased. The relative densitometer areas of caseins or beta -lactoglobulin plus alpha -lactalbumin plotted against the percentage of whey added to the raw milk showed a linear correlation coefficient square higher than 0.97. The caseins plot was used to determine the percentage of additional whey in 116 dairy beverages, chocolate or coffee flavor. Considering that the lowest relative caseins concentration found in commercial milk powder samples by the present method was 72%, the dairy beverages containing caseins percentages equal to or higher than this value were considered free of additional whey. Based on this criterion, about 49% of the coffee-flavor dairy beverages and 29% of the chocolate-flavor beverages, among all the samples analyzed were adulterated with whey protein to reach the total protein contents specified on their labels. The present method showed a sensitivity of 5% to additional whey.

Simulation of milk production by dairy cows fed sugarcane top-based diets with locally available supplements under Indian conditions

A model of sugarcane digestion was applied to indicate the suitability of various locally available supplements for enhancing milk production of Indian crossbred dairy cattle. Milk production was calculated according to simulated energy, lipogenic, glucogenic and aminogenic substrate availability. The model identified the most limiting substrate for milk production from different sugarcane-based diets. For sugarcane tops/urea fed alone, milk production was most limited by amino acid followed by long chain fatty acid availability. Among the protein-rich oil cake supplements at 100, 200 and 300 g supplement/kg total DM, cottonseed oil cake proved superior with a milk yield of 5.5, 7.3 and 8.3 kg/day, respectively. This was followed by mustard oil cake with 5.1, 6.5 and 7.6 kg/day, respectively. In the case of a protein-rich supplement (fish meal), milk yield was limited to 6.6 kg/day due to a shortage of long chain fatty acids. However, at 300 g of supplementation, energy became limiting, with a milk yield of 6.7 kg/day. Supplementation with rice bran and rice polishings at 100, 200 and 300 g restricted milk yield to 4.3, 4.9 and 5.5 and 4.5, 5.3 and 6.1 kg/day, respectively, and amino acids became the factor limiting milk production. The diet comprising basal sugarcane tops supplemented by leguminous fodder, dry fodder (e.g. rice or wheat straw) and concentrates at levels of 100, 200 and 300 g supplements/kg total diet DM proved to be the most balanced with a milk yield of 5.1, 6.7 and 9.0 kg/day, respectively.

Evaluation of milk compositional variables on coagulation properties using partial least squares

The aim of this study was to investigate the effects of numerous milk compositional factors on milk coagulation properties using Partial Least Squares (PLS). Milk from herds of Jersey and Holstein-Friesian cattle was collected across the year and blended (n=55), to maximize variation in composition and coagulation. The milk was analysed for casein, protein, fat, titratable acidity, lactose, Ca2+, urea content, micelles size, fat globule size, somatic cell count and pH. Milk coagulation properties were defined as coagulation time, curd firmness and curd firmness rate measured by a controlled strain rheometer. The models derived from PLS had higher predictive power than previous models demonstrating the value of measuring more milk components. In addition to the well-established relationships with casein and protein levels, CMS and fat globule size were found to have as strong impact on all of the three models. The study also found a positive impact of fat on milk coagulation properties and a strong relationship between lactose and curd firmness, and urea and curd firmness rate, all of which warrant further investigation due to current lack of knowledge of the underlying mechanism. These findings demonstrate the importance of using a wider range of milk compositional variable for the prediction of the milk coagulation properties, and hence as indicators of milk suitability for cheese making.

Effect of blending Jersey and Holstein-Friesian milk on Cheddar cheese processing, composition and quality

The aim of this study was to investigate the effects of numerous milk compositional factors on milk coagulation properties using Partial Least Squares (PLS). Milk from herds of Jersey and Holstein- Friesian cattle was collected across the year and blended (n=55), to maximise variation in composition and coagulation. The milk was analysed for casein, protein, fat, titratable acidity, lactose, Ca2+, urea content, micelles size, fat globule size, somatic cell count and pH. Milk coagulation properties were defined as coagulation time, curd firmness and curd firmness rate measured by a controlled strain rheometer. The models derived from PLS had higher predictive power than previous models demonstrating the value of measuring more milk components. In addition to the well-established relationships with casein and protein levels, CMS and fat globule size were found to have as strong impact on all of the three models. The study also found a positive impact of fat on milk coagulation properties and a strong relationship between lactose and curd firmness, and urea and curd firmness rate, all of which warrant further investigation due to current lack of knowledge of the underlying mechanism. These findings demonstrate the importance of using a wider range of milk compositional variables for the prediction of the milk coagulation properties, and hence as indicators of milk suitability for cheese making.

Effect of seasonal variation on some physical properties and heat stability of milk subjected to ultra-high temperature and in-container sterilisation

Heat stability was evaluated in bulk raw milk, collected throughout the year and subjected to ultra-high temperature (UHT) or in-container sterilisation, with and without added calcium chloride (2 mM), disodium hydrogen phosphate (DSHP, 10 mM) and trisodium citrate (TSC, 10 mM). More sediment was observed following in-container sterilisation (0.24%) compared with UHT (0.19%). Adding CaCl2 made the milk more unstable to UHT than to in-container sterilisation, while adding DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing. Better heat stability was observed in autumn and winter than in spring and summer following UHT. However, following in-container sterilisation, samples with added stabilising salts showed significantly improved heat stability in autumn, whereas with added CaCl2, the best heat stability was observed in spring. No correlation was found between urea and heat stability. DSHP and TSC made the milk more unstable during in-container sterilisation than to UHT processing, although TSC addition increased the sediment formed by UHT processing. Better heat stability was observed in autumn and winter than in spring and summer following UHT. However, following in-container sterilisation, samples with added stabilising salts showed significantly improved heat stability in autumn, whereas with added CaCl2, the best heat stability was observed in spring. No correlation was found between urea and heat stability.

Production and characterization of a milk-clotting protease in the crude enzymatic extract from the newly isolated Thermomucor indicae-seudaticae N31 (Milk-clotting protease from the newly isolated Thermomucor indicae-seudaticae N31)

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

AN IMPROVED ELECTROPHORETIC METHOD FOR THE DETERMINATION OF SERUM MILK PROTEIN VARIANTS IN GYR-HOLSTEIN COWS

Milk serum proteins such as alpha-lactalbumin (ALA) and beta-lactoglobulin (BLG) present biochemical polymorphism which is under the control of codominant autosomal alleles. In the present report, we propose modifications of traditional electrophoretic techniques such as increasing the running gel concentration from 5 to 10% and the addition of 5 M urea to the stacking gel, which permitted the detection of two variants (A and B) at the ALA and BLG loci. About 8 mul of milk serum (6 mg/ml protein) and 10 pl of total fresh milk were applied. Bovine serum albumin (BSA) and immunolactoglobulins (ILG) could also be discriminated. Total fresh milk was as useful as the purified serum milk proteins for the discrimination of ALA and BLG serum milk protein polymorphism by alkaline vertical slab polyacrylamide gel electrophoresis. However, BSA and ILG ran with caseins, which prevented their characterization in this system.

Sardinian goat's milk as source of bacteriocinogenic potential protective cultures

Goat breeding in Sardinia constitutes an important source of income for farming and shepherding activities. In this study 170 LAB strains were isolated from Sardinian goat's milk and tested for bacteriocins production against several food-borne pathogenic microorganisms. Four isolates (SD1, SD2, SD3 and SD4) were selected for their effective inhibition on Listeria monocytogenes. The strains were classified as members of Enterococcus genus, according to their biochemical and physiological characteristics, and then genetically identified as Enterococcus faecium. In MRS broth at 37 degrees C, bacteriocins SD1 and SD2 were produced at much higher levels (51200 AU/ml) compared to bacteriocin SD3 (3200 AU/ml) and bacteriocin SD4 (800 AU/ml). Their peptides were inactivated by proteolytic enzymes, but not when treated with alpha-amylase, catalase and lipase. The four bacteriocins remained stable at pH from 2.0 to 12.0, after exposure to 100 degrees C for 120 min and were not affected by the presence of surfactants and salts (N-Laourylsarcosine, NaCl, SDS, Triton X-100, Tween 20, Tween 80 and urea). Their molecular size was determined to be approximately 5 kDa by tricine-SDS-PAGE. Since the strains exhibited a strong antimicrobial activity against 21 L monocytogenes strains and 6 Salmonella spp. isolates, they should be considered as potential bio-preservatives cultures for fermented food productions. Moreover, due to their technological features, the four strains could be taken in account for using as adjunct NSLAB (non-starter lactic acid bacteria) rather than as starter culture. (C) 2011 Elsevier Ltd. All rights reserved.

Evaluation of mannan-oligosaccharides offered in milk replacers or calf starters and their effect on performance and rumen development of dairy calves

The objective of this study was to evaluate the route of administration of mannan-oligosaccharides in the diet of dairy calves and their effects on performance and plasma parameters indicative of rumen development. Following birth, twenty-four male Holstein calves were used in a completely randomized design and assigned to the following treatments: Control; 4 g/d Bio-Mos (R) (Alltech Biotech.) added to starter concentrate; and 4 g/d Bio-Mos (R) mixed into milk replacer. Animals were housed in individual hutches with free access to water, and fed 4L/d of milk replacer until weaning at six weeks. Calves also received 23g/kg crude protein of starter concentrate ad libitum. Fecal scores were evaluated daily. Body weights, growth measurements and blood samples for glucose, urea-N and beta-hidroxibutyrate analyses were taken weekly until 8 weeks of age. There were no significant effects of treatment or treatment x age interactions for mean starter concentrate intake, weight gain or body growth. However, there was a significant age effect for all parameters. Fecal scores were not affected by treatments. Also, plasma concentration of glucose, urea-N or beta-hidroxibutyrate were not affected by treatment or the treatment x age interaction. However, urea-N and beta-hidroxibutyrate concentrations significantly increased with age, suggesting adequate rumen development. Under the conditions of this study, there were no calf performance benefits when mannan-oligosaccharides were incorporated into milk replacer or calf starter concentrate.