Biochemical parameters of silver catfish (Rhamdia quelen) after transport with eugenol or essential oil of Lippia alba added to the water

The transport of live fish is a routine practice in aquaculture and constitutes a considerable source of stress to the animals. The addition of anesthetic to the water used for fish transport can prevent or mitigate the deleterious effects of transport stress. This study investigated the effects of the addition of eugenol (EUG) (1.5 or 3.0 mu L L-1) and essential oil of Lippia alba (EOL) (10 or 20 mu L L-1) on metabolic parameters (glycogen, lactate and total protein levels) in liver and muscle, acetylcholinesterase activity (AChE) in muscle and brain, and the levels of protein carbonyl (PC), thiobarbituric acid reactive substances (TBARS) and nonprotein thiol groups (NPSH) and activity of glutathione-S-transferase in the liver of silver catfish (Rhamdia quelen; Quoy and Gaimard, 1824) transported for four hours in plastic bags (loading density of 169.2 g L-1). The addition of various concentrations of EUG (1.5 or 3.0 mu L L-1) and EOL (10 or 20 mu L L-1) to the transport water is advisable for the transportation of silver catfish, since both concentrations of these substances increased the levels of NPSH antioxidant and decreased the TBARS levels in the liver. In addition, the lower liver levels of glycogen and lactate in these groups and lower AChE activity in the brain (EOL 10 or 20 mu L L-1) compared to the control group indicate that the energetic metabolism and neurotransmission were lower after administration of anesthetics, contributing to the maintenance of homeostasis and sedation status.Fundacao de Amparo a Pesquisa do Estado do Rio Grande do Sul (FAPERGS/PRONEX) [10/0016-8]; Conselho Nacional de Pesquisa e Desenvolvimento Cientifico (CNPq) [470964/2009-0]; Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES); CNPqinfo:eu-repo/semantics/publishedVersio

Acerola Nectar With Added Microencapsulated Probiotic

The aim of this study was to evaluate the survival of a probiotic microorganism microencapsulated in cellulose acetate phthalate, added to acerola nectar. The changes in pH, Brix, organic acid content and color of the product during its shelf-life were evaluated. A total of 3 processing runs were carried out on a semi-industrial scale, each consisting of a 15-liter batch of acerola nectar with added prebiotics and a microencapsulated probiotic culture. The physicochemical characteristics of the samples remained stable throughout storage. After 30 days storage the acerola nectar samples containing microencapsulated probiotic microorganisms exhibited counts above 8 log CFU per 200mL, within the limits set by the Brazilian regulation for functional foods. On the other hand, the samples containing free Bifidobacterium animalis cells showed counts of 5.9 log CFU per 200mL after the same storage time. It was concluded that microencapsulation was a suitable technique for improving the viability of probiotic microorganisms in acerola nectar during cold storage. © 2013 Elsevier Ltd.541125131Anekella, K., Orsat, V., Optimization of microencapsulation of probiotics in raspberry juice by spray drying (2013) LWT - Food Science and Technology, 50, pp. 17-24Brazilian Agency of Sanitary Surveillance (2003) Resolução RDC n°359, de 23 de dezembro de 2003. Regulamento Técnico de Porções de Alimentos Embalados para Fins de Rotulagem Nutricional, , http://www.anvisa.gov.br/legis/resol/2003/rdc/359_03rdc.pdf, ANVISA. Publicado no Diário Oficial da União em 26 de dezembro de 2003. [Online] (2010)ANVISA, Brazilian Agency of Sanitary Surveillance (2002) Food with health claims, new food/ingredients, bioactive compounds and probiotics, , http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm, [Online]Capela, P., Hay, T.K.C., Shah, N.P., Effect of homogenization on bead size and survival of encapsulated probiotic bacteria (2007) Food Research International, 40, pp. 1261-1269Champagne, C.P., Gardner, N.J., Effect of storage in a fruit drink on subsequent survival of probiotic lactobacilli to gastro-intestinal stresses (2008) Food Research International, 41, pp. 539-543Champagne, C.P., Raymond, Y., Gagnon, R., Viability of Lactobacillus rhamnosus R0011 in an apple-based fruit juice under simulated storage conditions at the consumer level (2008) Food Microbiology and Safety, 73, pp. M221-M226Cruz, A.G., Antunes, A.E.C., Sousa, A.L.O.P., Faria, J.A.F., Saad, S.M.I., Ice-cream as a probiotic food carrier (2009) Food Research International, 42, pp. 1233-1239Dave, R.I., Shah, N.P., Effectiveness of ascorbic acid as an oxygen scavenger in improving viability of probiotic bacteria in yoghurts made with commercial starter cultures (1997) International Dairy Journal, 7, pp. 435-443De Rosso, V.V., Mercadante, A.Z., Carotenoid composition of two Brazilian genotypes of acerola (Malpighia punicifolia L.) from two harvests (2005) Food Research International, 38, pp. 1073-1077Ding, W.K., Shah, N.P., Survival of free and microencapsulated probiotic bacteria in orange and apple juice (2008) International Food Research Journal, 15, pp. 219-232Doherty, S.B., Gee, V.L., Ross, R.P., Stanton, C., Fitzgerald, G.F., Brodkorb, A., (2011) Food Hydrocolloids, 25, pp. 1604-1617FAO/WHO (2001) Evaluations of health and nutritional properties of probiotics in food including powder milk with live lactic acid bacteria, pp. 1-34. , Food and Agriculture Organization of the United Nations and World Health Organization, Cordoba, Argentina, Expert Consultation ReportFávaro-Trindade, C.S., Grosso, C.R.F., Microencapsulation of L.acidophilus (La-05) and B.lactis (Bb-12) and evaluation of their survival at the pH values of the stomach and in bile (2002) Journal of Microencapsulation, 19, pp. 485-494Gibson, G.R., Roberfroid, M.B., Dietary modulation o the human colonic microflora: introducing the concept of prebiotics (1995) Journal of Nutrition, 125, pp. 1401-1412Granato, D., Branco, G.F., Nazzaro, F., Cruz, A.G., Faria, J.A.F., Functional foods and nondairy probiotic food development: trends, concepts, and products (2010) Comprehensive Reviews in Food Science and Food Safety, 9, pp. 292-302Kailasapathy, K., Survival of free and encapsulated probiotic bacteria and their effect on the sensory properties of yoghurt (2006) LWT - Food Science and Technology, 39, pp. 1221-1227Liserre, A.M., Ré, M.I., Franco, B.D.G.M., Microencapsulation of Bifidobacterium animalis subsp. lactis in modified alginate-chitosan beads and evaluation of survival in simulated gastrointestinal conditions (2007) Food Biotechnology, 21, pp. 1-16Luckow, T., Delahunty, C., Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks (2004) Food Quality Preference, 15, pp. 751-759Luckow, T., Delahunty, C., Consumer acceptance of orange juice containing functional ingredients (2004) Food Research International, 37, pp. 805-814Maeda, Y., Yamamoto, M., Owada, K., Sato, S., Masui, T., Simultaneous liquid chromatographic determination of water-soluble vitamins, caffeine, and presevative in oral liquid tonics (1989) Journal of the Association of Official Analytical Chemists, 72, pp. 244-247Mezadri, T., Villaño, D., Fernández-Pachón, M.S., García-Parrilla, M.C., Troncoso, A.M., Antioxidant compounds and antioxidant activity in acerola (Malpighia emarginata DC.) fruits and derivatives (2008) Journal of Food Composition and Analysis, 21, pp. 282-290Nualkaekul, S., Charalampopoulos, D., Survival of Lactobacillus plantarum in model solution and fruit juices (2011) International Journal of Food Microbiology, 146, pp. 111-117Nualkaekul, S., Lenton, D., Cook, M.T., Khutoryanskiy, V., Charalampopoulos, D., Chitosan coated alginate beads for the survival of microencapsulated Lactobacillus plantarum in pomegranate juice (2012) Carbohydrate Polymers, 90, pp. 1281-1287Pereira, A.L., Maciel, T.C., Rodrigues, S., Probiotic beverage from cashew apple juice fermented with Lactobacillus casei (2011) Food Research International, 44, pp. 1276-1283Prado, F.C., Parada, J.L., Pandey, A., Soccol, C.R., Trends in non-dairy probiotic beverages (2008) Food Research International, 41, pp. 111-123Ranadheera, R.D.C.S., Baines, S.K., Adams, M.C., Importance of food in probiotic efficacy (2010) Food Research International, 43, pp. 1-7Renuka, B., Kulkarni, S.G., Vijayanand, P., Prapulla, S.G., Fructooligosaccharide fortification of selected fruit juice beverages: effect on the quality characteristics (2009) LWT - Food Science and Technology, 42, pp. 1031-1033Rivera-Espinoza, Y., Gallardo-Navarro, Y., Non-dairy probiotic product (2010) Food Microbiology, 27, pp. 1-11Rodrigues, D., Sousa, S., Gomes, A.M., Pintado, M.M., Silva, J.P., Costa, P., Storage stability of Lactobacillus paracasei as free cells or encapsulated in alginate-based microcapsules in low pH fruit juices (2012) Food Bioprocess Technology, 5, pp. 2748-2757Saad, N., Delattre, C., Urdaci, M., Schmitter, J.M., Bressolier, P., An overview of the last advances in probiotic and prebiotic field (2013) LWT - Food Science and Technology, 50, pp. 1-16Saarela, M., Alakomi, H.L., Mättö, I., Ahonen, A.M., Puhakka, A., Tynkkynen, S., Improving the storage stability of Bifidobacterium breve in low pH fruit juice (2011) International Journal of Food Microbiology, 149, pp. 106-110Saarela, M., Virkajärvi, I., Alakomi, H.L., Sigvart-Mattila, P., Mättö, J., Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk (2006) International Dairy Journal, 16, pp. 1477-1482Saarela, M., Virkajärvi, I., Nohynek, L., Vaari, A., Mättö, J., Fibres as carriers of Lactobacillus rhamnosus during freeze-drying and storage in apple juice and chocolate-coated breakfast cereals (2006) International Journal of Food Microbiology, 112, pp. 171-178Santo, A.P.E., Perego, P., Converti, A., Oliveira, M.N., Influence of food matrices on probiotic viability A review focusing on the fruity bases (2011) Trends Food Science and Technology, 111, pp. 377-385Shah, N.P., Ding, W.K., Fallourd, M.J., Leyer, G., Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants (2010) Journal of Food Science, 75, pp. M278-M282Sheehan, V.M., Ross, P., Fitzgerald, G.F., Assessing the acid tolerance and the technological robustness of probiotic cultures for fortifications infruit juices (2007) Innovation Food Science and Emerging Technologies, 8, pp. 279-284Sohail, A., Turner, M.S., Prabawati, E.K., Coombes, A.G.A., Bhandari, B., Evaluation of Lactobacillus rhamnosus GG and Lactobacillus acidophilus NCFM encapsulated using a novel impinging aerosol method in fruit food products (2012) International Journal of Food Microbiology, 157, pp. 162-166Statsoft, Inc., (2000) Statistics (version 5.5): A comprehensive system for statistics, graphics and application development, , Statsoft Inc, TulsaVinderola, C.G., Costa, G.A., Regenhardt, S., Reinheimer, J.A., Influence of compounds associated with fermented dairy products on the growth of lactic acid starter and probiotic bactéria (2002) International Dairy Journal, 12, pp. 579-58

Livestock selective behaviour in natural grasslands challenges the concept of plant preference in the elaboration of a successful diet.

Conciliating livestock production and conservation of grassland biodiversity is now an imperative. We propose that a way to reach that goal is to take advantage of the natural tendency of herbivores to exploit environmental heterogeneity. However, it would go against the well-rooted concept that mammalian herbivores have invariable preference for some plants. Preference was defined as being “what the animal select when given the minimum of physical constraints” (Parsons et al. 1994). But after decades of studies, the concept of preference remains particularly inefficient in predicting observed patterns of selection by herbivores (e.g. Newman et al. 1992; Parsons et al. 1994; Provenza 2006). We performed detailed descriptions of cattle diet composition and foraging strategy in highly diversified natural pasture of South Brazil. We present here preliminary results that seriously question the concept of plant preference

Continuous bite monitoring: a method to assess the foraging dynamics of herbivores in natural grazing conditions

International audienceAccurate estimates of bite mass and variations in the short-term intake rate of grazing herbivores has been historically considered as a fundamental methodological difficulty, a difficulty that increases with the complexity of the feeding environment. Improving these methodologies will help understand foraging behaviours in natural grazing conditions, where habitat structure and interactions among different forages influence feeding decisions and patterns. During the past 30 years, we have been developing the ‘continuous bite-monitoring’ method, an observational method that allows continuous assessment of foraging behaviours, including bite mass, instantaneous intake rate and food selection, in simple to complex feeding environments. The centrepiece of the method is a ‘bite-coding grid’ where bites are categorised by structural attributes of the forage to reflect differences in bite masses. Over the years, we have been using this method with goats, sheep, llamas and cattle across a range of different habitats. After reviewing the development of the method, we detail its planning and execution in the field. We illustrate the method with a study from southern Brazilian native Pampa grassland, showing how changes in the forages consumed by heifers strongly affect short-term intake rate during meals. Finally, we emphasise the importance of studying animals grazing in their natural environments to first identify the relevant processes that can later be tested in controlled experiments