Effect of pregnancy on the genetic evaluation of dairy cattle

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

Genetic parameters of total milk yield and factors describing the shape of lactation curve in dairy buffaloes

The objective of this study was to apply factor analysis to describe lactation curves in dairy buffaloes in order to estimate the phenotypic and genetic association between common latent factors and cumulative milk yield. A total of 31 257 monthly test-day milk yield records from buffaloes belonging to herds located in the state of São Paulo were used to estimate two common latent factors, which were then analysed in a multi-trait animal model for estimating genetic parameters. Estimates of (co)variance components for the two common latent factors and cumulated 270-d milk yield were obtained by Bayesian inference using a multiple trait animal model. Contemporary group, number of milkings per day (two levels) and age of buffalo cow at calving (linear and quadratic) as covariate were included in the model as fixed effects. The additive genetic, permanent environmental and residual effects were included as random effects. The first common latent factor (F1) was associated with persistency of lactation and the second common latent factor (F2) with the level of production in early lactation. Heritability estimates for Fl and F2 were 0.12 and 0.07, respectively. Genetic correlation estimates between El and F2 with cumulative milk yield were positive and moderate (0.63 and 0.52). Multivariate statistics employing factor analysis allowed the extraction of two variables (latent factors) that described the shape of the lactation curve. It is expected that the response to selection to increase lactation persistency is higher than the response obtained from selecting animals to increase lactation peak. Selection for higher total milk yield would result in a favourable correlated response to increase the level of production in early lactation and the lactation persistency.

Caracterização físico-química, reológica e sensorial de iogurte obtido pela mistura dos leites bubalino e caprino

Milk from different animals can be used for dairy production. Yoghurt is a popular fermented milk product and considered to be one of the greatest importance in terms of consumer acceptance and consumption. The present research deals with the production of strawberry set-type yoghurt by mixing goat and buffalo s milk and it has the objective of taking advantage of the intrinsic characteristics of each milk to produce a final product with desirable attributes. It was conducted by analyzing five experimental groups with different proportions of goat and buffalo s milk: C 100% goat s milk; 7C3B - 70% goat s milk and 30% buffalo s milk, 5C5B - 50% goat s milk and 50% buffalo s milk, 3C7B 30% goat s milk and 70% buffalo s milk; B - 100% buffalo s milk. Each group was evaluated for total solids content and the acidification profile was monitored every 30 minutes by pH analysis. The yoghurt samples were analyzed for physical-chemical (pH, acidity, protein, fat, total and reducing sugars, ash and total solids), rheological (syneresis and viscosity) and sensory characteristics (appearance, odor, consistency and flavour). Samples with higher percentual of bubaline milk reached Vm faster, but the time necessary for pH 4.6 (Te) were similar between groups. Statistical differences (p<0.05) were observed for fat and total solids content of yoghurt, with superior values for groups higher proportions of buffalo s milk. The parameters of behavior reached by the model of Ostwald of Waale pointed yoghurt samples as non-Newtonian and pseudoplastic fluids. Yoghurt made only with goat s milk (C) had higher values (p<0.05) for syneresis, which can be explained by its fragile coagulum. Additionally, this group also had the lowest sensory scores for the attributes consistence and taste, while bubaline yoghurt (B) obtained the best acceptance indexes for all of the appraised parameters

Properties of a new fungal b-galactosidase with potential application in the dairy industry

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

Effects of a novel fermented soy product on the serum lipids of hypercholesterolemic rabbits

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

Fermented soy product supplemented with isoflavones affects adipose tissue in a regional-specific manner and improves HDL-cholesterol in rats fed on a cholesterol-enriched diet

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

Intake of isoflavone-supplemented soy yogurt fermented with Enterococcus faecium lowers serum total cholesterol and non-HDL cholesterol of hypercholesterolemic rats

The aim of this study was to obtain an isoflavone-supplemented soy yogurt, fermented with Enterococcus faecium CRL 183 and Lactobacillus helveticus ssp jugurti, with suitable sensory properties and to assess the effects of the final product on blood lipids in hypercholesterolemic rats. Four isoflavone supplementation procedures were tested, in which the isoflavone was added at these stages: (1) before heat-treatment; (2) after heating and before fermentation; (3) after fermentation and (4) in the okara (by-product of soy milk) flour stirred into the fermented product when consumed. The products were subjected to a test of sensory acceptability. To assess their potential hypocholesterolemic properties in vivo, four groups of rats were used: control (C), hypercholesterolemic (H), hypercholesterolemic plus fermented product (HF) and hypercholesterolemic plus isoflavone-supplemented fermented product (HFI). Hypercholesterolemia was induced in rats of groups H, HF and HFI by feeding them on a commercial rat chow to which cholesterol and cholic acid had been added. Total, HDL and non-HDL cholesterol and triglycerides were measured in the blood of the rats. No significant sensorial differences were detected among the samples of soy yogurt supplemented with isoflavones at various processing stages. Rats fed a fermented soy product enriched with isoflavones (HFI group) had significantly (P < 0.05) less serum total cholesterol (15.5%) compared with rats fed a hypercholesterolemic diet (H group). Non-HDL cholesterol was less (P < 0.05) in rats fed a fermented soy product enriched or not with isoflavones (27.4 and 23.2%) compared to H group. The HDL-C and triglyceride concentrations did not differ significantly among the groups. It was possible to obtain an isoflavone-supplemented soy yogurt with satisfactory sensory characteristics. The resulting supplemented soy yogurt was capable of producing a lipid-lowering effect in hypercholesterolemic rats, relative to the animals that did not consume this product.

Effect of fermented soy product on the fecal microbiota of rats fed on a beef-based animal diet

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

A soy-based product fermented by Enterococcus faecium and Lactobacillus helveticus inhibits the development of murine breast adenocarcinoma

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Effect of a novel soy fermented product enriched with isoflavones and calcium on bone tissue of rats.

The objective was to evaluate the effect of soy fermented product intake on the corporal weight and bone tissue of ovariectomized mature rats. This product was fermented with Enterococcusfaecium and Lactobacillus jugurti and enriched with isoflavones and calcium. The animals were divided in 5 groups: sham-ovariectomized; ovariectomized; ovariectomized treated with soy fermented product enriched with isoflavones and calcium; ovariectomized treated with soy fermented product enriched with calcium and ovariectomized treated with nonfermented product enriched only with calcium. In order to evaluate the effect of the tested product on bone tissue (femur and tibia), the following parameters were analyzed: length; mechanical assay of three points; density (Archimedes principle); mineral content; calcium content; measure of the trabecular widths. The corporal weight of group treated with soy fermented product containing isoflavones and calcium showed no statistical difference from sham-ovariectomized group and trabecular widths tended to have larger than ovariectomized group. However, there was no significant difference to the other evaluated parameters in result of the diverse treatments. Thus, soy fermented product enriched with isoflavones and calcium inhibited the increasing of corporal weight caused by ovariectomy and revealed a tendency to trabecular protection after castration.

Contribution to the study of diarrhea etiology in neonate dairy calves in São Paulo state, Brazil

Amostras fecais de 203 bezerros com diarréia, idade inferior a 30 dias, de ambos os sexos e de diferentes propriedades do Estado de São Paulo foram examinadas num período de dois anos. Cultivos para pesquisa bacteriana foram feitos em agar acrescido de 10% de sangue bovino e agar Levine. As placas foram incubadas por até 96 horas, em condições aeróbias, a 37°C, com observação dos aspectos de colônia e estudos morfológicos, bioquímicos e realização de outros testes, quando pertinentes. O teste de ELISA foi aplicado para pesquisa de Rotavirus. Cryptosporidium spp. também foi pesquisado e identificado. Resultados revelaram envolvimento de vários patógenos de forma isolada, assim como associados. Rotavirus foi encontrado em 51 (25,1%) das amostras, sendo em 58,8% só, em 41.7% associado a outros microrganismos. Cryptosporydium spp foi isolado em 43 (21.3%) das amostras, sendo só em 65,1% delas e associado a outros enteropatógenos em 34,9%. No exame parasitológico foram encontrados ovos de estrongilídeos em 5 (2,5%) das amostras, não excedendo mais de dois ovos por campo examinado. Ao exame microbiológico, um ou mais microrganismos foram isolados. Escherichia coli foi encontrada em 100% das amostras. As pesquisas de toxina termoestável e do antígeno de aderência K99 realizada nas 73 amostras de E.coli foram negativas, e o grupo sorológico das mesmas foi determinado, sendo 34,2%, 17,8% e 47,9% das amostras pertencentes aos sorogrupos O8, O11 e O101, respectivamente. Salmonella Dublin e Salmonella typhimurium foram isoladas em 5,4% e 6,1% das amostras examinadas, respectivamente.

Digital dermatitis of the accessory digits of dairy cows

Esse estudo caracteriza lesões de dermatite digital (DD) nos dígitos acessórios de vacas leiteiras, além de apresentar a terapia aplicada. Foram utilizados 15 bovinos leiteiros da raça Holandês com DD nos dígitos acessórios dos membros pélvicos. Os animais eram provenientes de quatro fazendas leiteiras com histórico prévio de dermatite digital (DD). Todos os quinze animais foram tratados da mesma forma: após excisão das lesões e sutura das feridas cutâneas, aplicou-se oxitetraciclina pó topicamente sob bandagem e oxitetraciclina (20mg/kg) de longa ação, via intramuscular. Obtiveram-se amostras de tecidos para histopatologia, inclusive por microscopia eletrônica de transmissão (MET). Observou-se cicatrização em todos os animais após 15 dias do procedimento cirúrgico. A maioria das lesões macroscópicas foram projeções papilomatosas ou em forma de verrugas. Os achados histopatológicos de todas as amostras revelaram hiperplasia da epiderme com hiperceratose, inúmeras mitoses no estrato basal, com invasões alongadas em forma de rede na derme superficial e intermediária. A MET evidenciou organismos com formas longas, afiladas e espiraladas, presumivelmente espiroquetas. Tanto as características morfológicas, quanto a resposta à terapia das lesões foram comparáveis às descritas para DD.

Genetic characterisation of Giardia duodenalis in dairy cattle in Brazil

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

Physiologic and productive responses of Holstein dairy cows with access to the constant or limited shade

The work: was carried out to evaluate the physiologic and productive responses of 16 Holstein breed cows, in different lactating stages and production levels, maintained in two free stall corral types, with or without plastic sheet covering, in the southeast-northwest of the covered area edges. The animals were confined in free stall system, during the months of the summer, with access to the constant or Limited shade. A complete randomized experimental design was: used. The physiological variables measured were respiratory frequency (morning an afternoon) and rectal temperature (morning and afternoon). The productive variables were milk production (morning, afternoon and daily), dry matter (DM) intake (% live weight) and efficiency of milk production (kg of milk/kg DM intake). The animals with access to the constant shade presented respiratory frequency (74.1 vs 81.0 breath/min.) and rectal temperature (39.5 vs 39.7 degrees C) lower and mirk production (22.6 vs 20.9 kg/day) and efficiency of milk production (1.3 vs 1.2 kg of milk/kg DM ingested) higher than the animals with access to the limited shade. There was no effect on the dry matter intake.