Determinación de los efectos de algunas pastillas peletizadas en el rumen pH y temperaturas con sensores de rumen inalámbricos

Objective. This study was conducted with the aim of determination of the effects of pellets prepared with addition of different additives (molasses, guar meal and sepiolite) on changes in  in vitro rumen pH and temperature. Materials and methods. In the current study sixteen pelleted feeds were prepared with wheat and soybean straws. The Daisy incubator was used for maintaining (mimicing) rumen conditions and feed was incubated for 48 hours. The wireless rumen sensors were used for determination of the changes in in vitro rumen pH and temperature. The data were subjected to one way variance analysis. Results. The tested boluses were found to show similar temperature and pH measurements to digital pH metre measurements. The effect of sepiolite addition on pH and temperature was found insignificant in all treatments. The lowest pH value was determined for wheat straws. Control groups and molasses added in soybean straws and wheat straws were similar in terms of ruminal pH values. Guar meal and guar meal+molasses added in soybean straws was shown to increase pH (p<0.01). In vitro rumen temperatures in soybean straws were found lower compared to those in wheat straws in all treatments (p<0.001). Conclusions. It was concluded that boluses integrated to Daisy incubator can be safely used for determining the effects of feeds on rumen fermentation in in vitro studies. Objetivo. Este estudio se realizó con el fin de determinar los efectos de los pellets preparados con adición de diferentes aditivos (melaza, harina de guar y sepiolita) sobre los cambios en el pH y temperatura in vitro del rumen. Materiales y métodos. En este estudio, se prepararon dieciséis alimentos peletizados con pajas de trigo y soya. La incubadora Daisy se usó para mantener (imitar) las condiciones del rumen y la alimentación se incubó durante 48 horas. Los sensores de rumen inalámbricos se usaron para la determinación de los cambios en el pH y la temperatura in vitro del rumen. Los datos fueron sometidosa análisis de varianza de una vía. Resultados. Se encontró que los bolos evaluados muestran mediciones de temperatura y pH similares a las mediciones del medidor de pH digital. El efecto de la adición de sepiolita sobre el pH y la temperatura fue insignificante en todos los tratamientos. El valor de pH más bajo se determinó para pajas de trigo. La adición de grupos de control y melazas en pajas de soya y paja de trigo fue similar en términos de valores de pH ruminal. Se demostró que la adición de harina de guar y harina de guar + melazas en pajas de soya aumenta el pH (p <0.01). Las temperaturas in vitro del rumen en las pajuelas de soya fueron menores en comparación con las pajas de trigo en todos los tratamientos (p <0.001). Conclusiones Se concluyó que los bolos integrados a la incubadora Daisy se pueden utilizar de forma segura para determinar los efectos de los alimentos en la fermentación ruminal en estudios in vitro

Body condition status at mating affects gestation length, offspring yield and return rate in ewes

WOS: 000435180900002The present study was planned to determine the effect of ewe body condition score (BCS) and parities on fertility, return rate, gestation length, fecundity, litter size and lamb birth weight. Data were collected from 284 heads of ewes with first to fifth parity and raised at a state farm for three consecutive (2002-2004) years. Teaser rams were used to monitor estrus twice daily in the morning and in the evening from September to October. BCSs and body weights (BWs) were recorded at mating and postpartum. The ewes, at mating time in breeding season and within first 6 h after the expulsion of fetal membranes, were divided into four groups on the basis of their BCS: thin (BCS = = 4.5; n = 20; 17). BCSs and BWs of ewes at postpartum were highly correlated with lamb birth weight (R = 0.486, P < 0.01, and R = 0.130, P < 0.05, respectively). BCSs and BWs of ewes at postpartum had positive effects on lamb birth weight (Y = 3.43 +/- 0.10 + 0.130 + 0.047 ewe body condition score (EBCS), P < 0.01; Y = 2.92 +/- 0.42 + 0.018 + 0.009 ewe body weight (EBW), P < 0.05 kg of lamb birth weight per BCS and kilogram of ewe live weight, respectively). The fertility rate, litter size and fecundity were higher in the medium and fat groups than thin and very fat groups (chi(2) = 10.607, P < 0.01). The BW and BCS at postpartum affected gestation length positively (P < 0.05). Return rate or number of coitus for conception were higher (P < 0.05) in thin and very fat groups than medium and fat groups. The data revealed that the ewes with medium and fat body condition (BCS = 2.5-4.0) scores were profitable

Insoluble granite-grit allows broiler chicks to have better growth performance and gut health

WOS: 000391441200002The objective of this study was to investigate the effects of insoluble granite-grit on growth performance and gut health status of broiler chicks. One hundred and sixty 14-day-old broiler chicks were allocated to experimental groups control and grit feeding. Each group included 80 birds divided by four replicates, each consisting of 20 birds, 10 males and 10 females. Feed intake, body weight gain, feed conversion ratio, carcass weight, dressing percentage, gut length, abdominal fat pad, and liver, heart, and gizzard weights were determined. Starter diet included 230 g crude protein (CP) kg(-1) and 3.15 Mcal metabolizable energy (ME) kg(-1) during the days 14 to 21; grower diet included 212 g CP kg(-1) and 3.20 Mcal ME kg(-1); and finisher diet included 190 g CP kg(-1) and 3.20 Mcal ME kg(-1). Control birds were fed broiler diets, while grit-fed birds were allowed to consume broiler diets, including 3% insoluble granite-grit. Grit feeding improved the final body weight (2268 vs. 2336 g) with better feed efficiency (2.03 vs. 1.95) and less feed intake (3780 vs. 3764 g). Grit feeding increased gizzard weight (31.63 vs. 48.00 g) without affecting carcass weight (1643 vs. 1708 g), dressing percentage (73.50 vs. 73.60%), liver weight (42.69 vs. 40.69 g), heart weight (12.00 vs. 11.63 g), abdominal fat pad (34.50 vs. 35.38 g), and gut length (229.3 vs. 220.7 cm) of broilers. Grit feeding affects daily gain, feed intake, and feed conversion ratio positively by increasing gizzard development and health

Determination of effects of some pelletted straws on rumen pH and temperatures with wireless rumen sensors

Objective. This study was conducted with the aim of determination of the effects of pellets prepared with addition of different additives (molasses, guar meal and sepiolite) on changes in in vitro rumen pH and temperature. Materials and methods. In the current study sixteen pelleted feeds were prepared with wheat and soybean straws. The Daisy incubator was used for maintaining (mimicing) rumen conditions and feed was incubated for 48 hours. The wireless rumen sensors were used for determination of the changes in in vitro rumen pH and temperature. The data were subjected to one way variance analysis. Results. The tested boluses were found to show similar temperature and pH measurements to digital pH metre measurements. The effect of sepiolite addition on pH and temperature was found insignificant in all treatments. The lowest pH value was determined for wheat straws. Control groups and molasses added in soybean straws and wheat straws were similar in terms of ruminal pH values. Guar meal and guar meal+molasses added in soybean straws was shown to increase pH (p<0.01). In vitro rumen temperatures in soybean straws were found lower compared to those in wheat straws in all treatments (p<0.001). Conclusions. It was concluded that boluses integrated to Daisy incubator can be safely used for determining the effects of feeds on rumen fermentation in in vitro studies.Objetivo . Este estudio se realizó con el fin de determinar los efectos de los pellets preparados con adición de diferentes aditivos (melaza, harina de guar y sepiolita) sobre los cambios en el pH y temperatura in vitro del rumen. Materiales y métodos . En este estudio, se prepararon dieciséis alimentos peletizados con pajas de trigo y soya. La incubadora Daisy se usó para mantener (imitar) las condiciones del rumen y la alimentación se incubó durante 48 horas. Los sensores de rumen inalámbricos se usaron para la determinación de los cambios en el pH y la temperatura in vitro del rumen. Los datos fueron sometidos a análisis de varianza de una vía. Resultados . Se encontró que los bolos evaluados muestran mediciones de temperatura y pH similares a las mediciones del medidor de pH digital. El efecto de la adición de sepiolita sobre el pH y la temperatura fue insignificante en todos los tratamientos. El valor de pH más bajo se determinó para pajas de trigo. La adición de grupos de control y melazas en pajas de soya y paja de trigo fue similar en términos de valores de pH ruminal. Se demostró que la adición de harina de guar y harina de guar + melazas en pajas de soya aumenta el pH (p <0.01). Las temperaturas in vitro del rumen en las pajuelas de soya fueron menores en comparación con las pajas de trigo en todos los tratamientos (p <0.001). Conclusiones. Se concluyó que los bolos integrados a la incubadora Daisy se pueden utilizar de forma segura para determinar los efectos de los alimentos en la fermentación ruminal en estudios in vitro

Dietary manipulation to increase the concentration of n-3 fatty acids in milk fat

Linseed is an excellent source of PUFA, especially linolenic acid (18:3n-3), but it is not commonly used in dairy diet in Hungary. Aim of this study was to investigate the effect of the supplemented whole linseed on fatty acid profile of milk fat, with particular reference to health promoting components (α-linolenic acid). A total of thirty multiparous Holstein cows were used in two dairy farms to determine the effect of feeding whole linseed rich in linolenic (C18:3) fatty acids on fatty acid composition of milk fat. The experiment was conducted on two large-scale dairy farms located in Hajdú-Bihar County (referred to as farm “A” and “B”). Fifteen multiparous Holstein-Friesian (165 average days in milk) on farm A and fifteen multiparous Holstein-Friesian (200 average days in milk) on farm B were randomly allocated to treatment groups to investigate the effect of whole linseed supplementation on the composition of fatty acids of milk fat. The group on farm A and B fed TMR based maize silage without whole linseed during the control-period. In the experimental-period the cows received the same TMR on both farms, but it was supplemented with 2.60% DM of whole linseed on farm A, and 2.16% DM of whole linseed on farm B. The experimental period was four weeks in both farms. The supplementation of whole linseed had no effect (P > 0.05) on the short chain saturated fatty acid (SFA), and most of the medium chain saturated fatty acid. During the trial the oleic acid (18:1c) content in milk fat significantly increased (21.33% at the start, 24.71% after 2 weeks and 22.51% after 4 weeks on farm B, respectively). The proportion of α-linolenic acid (18:3n-3) increased (P > 0.05) during the experimental period compared to the control period (0.23% at the start, 0.58% after 2 weeks and 0.59% after 4 weeks on farm B). The concentration of long-chain polyunsaturated fatty acids (eicosapentaenoic acid and docosapentaenoic acid) significantly increased in milk fat after 4 weeks on both farms. The n-6/n-3 ratio narrowed from 13.52:1 to 3.83:1 and 3.69:1 on farm B, respectively, but this result was not significant. This study concluded that dietary supplementation of whole linseed decreased the proportion of some SFA and increased the proportion of some MUFA and PUFA