Alimentary and anti-methanogenic potential of four tropical species in domestic ruminants

Objective: To describe some considerations about the nutritional and antimetanogenic potential of four tropical leguminous plants present in Campeche, Mexico: Bauhinia divaricata, Dalbergia glabra, Piscidia piscipula and Caesalpinia vesicaria, in domestic ruminants. Design/methodology/approach: The information was obtained from databases and repositories available on the internet, as well as from official websites of national and international organizations. Results: Although there is vast information of several leguminous species, data still is limited for B. divaricata, D. glabra, P. piscipula and C. vesicaria, despite they are consumed by domestic ruminants. The few available studies report that these species have between 11 and 18% of crude protein (PC) and the presence of some secondary metabolites; however, there is no information regarding their antimetanogenic potential and animal productivity. Limitations of the study/implications: This study provides an overview of the nutritional and antimethanogenic potential of four species of tropical leguminous plants in domestic ruminants in Campeche. Findings/conclusions: B. divaricata, D. glabra, P. piscipula and C. vesicaria are leguminous plans that grow in the Yucatan Peninsula, are found in grazing areas and consumed by domestic ruminants; however, there are few reports that determine the nutritional value of their edible components and none that evaluate their effect on animal productivity and their ability to decrease rumen production of methane (CH4).OObjective: To describe some considerations about the alimentary and anti- methanogenic potential of Bauhinia divaricata, Dalbergia glabra, Piscidia piscipula and Caesalpinia vesicaria (Fabaceae) present in Campeche, Mexico, in domestic ruminants.Design/methodology/approach: The information was obtained from databases and archives in the internet, as well as official pages of national and international organizations.Results: Although there is vast information about some Fabaceae species, it is still limited for B. divaricata, D. glabra, P. piscipula and C. vesicaria, although they are consumed by domestic ruminants. The few studies available report between 11 and 18% of raw protein (RP) and some secondary metabolites; however, there are nostudies that allow understanding their anti-methanogenic potential and their effects on productivity.Limitations on study/implications: This study offers a panorama of the alimentary and anti-methanogenic potential of four tropical species in domestic ruminants.Findings/conclusions: B. divaricata, D. glabra, P. piscipula and C. vesicaria grow in the Yucatan Peninsula, they are found in grazing zones and are consumed by animals; however, there are few reports that determine the nutritional value of their edible components and no reports that evaluate their effect on productivity of domestic ruminants or their capacity to decrease the ruminal production of methane (CH 4 )

Degustación de quesos no tradicionales por consumidores no entrenados: Degustação de queijos não tradicionais por consumidores não treinados

Productores a pequeña escala de quesos tradicionales tienen la oportunidad de diversificar con diversos tipos de quesos. Por lo que el objetivo de este estudio fue presentarles a degustación diversos quesos gourmet. Se seleccionaron 7 tipos de queso: Queso crema, Brie, Manchego, Provolone, Murcia al vino, Con miel y nuez, Gorgonzola. La degustación la realizó un grupo no entrenado en análisis sensorial, dicho grupo lo conformaban 30 personas de ambos sexos y diferentes edades, a cada juez se le ofreció una muestra de 20 g. de cada queso, iniciando con los de sabor más suaves a los más intensos. Para la evaluación se les proporciono un formato, donde evaluaron cada queso de acuerdo a su aceptación: Me gusto; No me agrada, ni me desagrada; No me gusto; ¿Por qué?. Las respuestas se transformaron a un valor: Me gusto = 3, No me agrada, ni me desagrada = 2 y No me gusto = 1. Las respuestas se analizaron mediante estadística descriptiva y se observó que el queso de cabra con miel y nuez fue el más aceptado (2.95), seguido por el queso crema (2.9) y el queso Manchego (2.7), ya con menos aceptación el queso Murcia al vino (1.95), el Provolone (1.8), y el Brie (1.75), quedando al final el Gorgonzola (1.3). La degustación rompió el paradigma de forma, sabor y olor del queso en esta población, identificando que los jueces se inclinaron por una textura suave del queso de cabra con miel y nuez, y del queso crema. Por lo que hay potencial en entrenamiento de fabricación y consumos de nuevos tipos de queso de leche de cabra