10 research outputs found
Dietary Supplementation with sodium bentonite and coumarin alleviates the toxicity of aflatoxin B1 in rabbits
Eighty-four male New Zealand White rabbits with average body weight 778 ± 65 g were blocked into four groups to evaluate the ability of sodium bentonite and coumarin in alleviating the toxicity of aflatoxin B1. The first group was fed on a diet without any treatment (CON), while the remaining three diets were added with aflatoxin B1 at 0.25 ppm diet. Diet fed to the third and fourth group of rabbits were further supplemented with sodium bentonite at 5 g/kg (SOB) and coumarin at 5 g/kg (COU) of the diet, respectively. Feeding aflatoxin-contaminated diet (AFL) caused necrosis of liver tissue and reduced the weight gain, average daily gain, feed conversion ratio, nutrient digestibility coefficients, and nitrogen balance of rabbits. This, in turn, was reflected as a reduction in carcass characteristics. The serum collected from rabbits fed aflatoxin-contaminated diet showed decreased levels of total protein, albumin, globulin, glucose, total cholesterol, and triglycerides, and increased concentrations of urea, creatinine, and liver enzymes. Further, aflatoxin diet increased the cecal pH, and decreased the ammonia nitrogen, total volatile fatty acids, and individual fatty acids proportion of cecal fluid. Supplementing sodium bentonite and coumarin at 5 g/kg diet reduced the negative effects of aflatoxin B1 on growth performance, digestibility of nutrients, biochemical parameters, carcass characteristics, and cecal fermentation profile. Furthermore, the coumarin-supplemented group showed better body weight gains and carcass weights compared to the rabbits fed with diets containing sodium bentonite. In conclusion, both sodium bentonite and coumarin supplementation was beneficial in ameliorating the toxicity of aflatoxin B1. Further, the increased body weight gains and better-feed conversion in coumarin-supplemented rabbits project the coumarin as a better anti-aflatoxigenic supplement
Role of dose dependent Lactobacillus farciminis exhibits ruminal micorflora biogases and fermentation activities of three silage-based rations
Aims
The influence of Lactobacillus farciminis on ruminal fermentation characteristics was elucidated in this study.
Methods and Results
Ruminal fermentation was conducted using maize silage ration (R) and concentrate (C) as 75R:25C, 50R:50C and 25R:75C, supplemented with lactic acid bacteria (LB) at 0, 20 and 30 mg g−1 dry matter substrate and their interaction (1st experiment). The same LB product was used at 0, 20, 40 and 60 mg g−1 dry matter of the mixture (1 : 1) of oat straw and concentrate for 48 h of incubation (2nd experiment).
At 24 and 48 h of incubation, LB0 produced the highest biogas and LB20 produced the lowest, whereas at 48 h of incubation LB40 produced the lowest. In ration x LB, LB40 resulted in the highest biogas production, while LB0 had the lowest (P < 0·001) at 8, 10 and 12 h of incubation. Inclusions of LB0, 20, 40 and 60 mg g−1 dry matter resulted in a linear increase (P < 0·003) in the asymptotic biogas production and fermentation parameters in a dose‐dependent manner, except in pH which decreased (P = 0·029).
Conclusions
The use of L. farciminis in diet with high level of concentrate without any adverse effect on the pH of rumen fluid to the point of acidosis. Furthermore, in high forage diet, the use of L. farciminis would help to improve the ruminal fermentation digestibility and mitigate ruminal biogas production.
Significance and Impact of the Study
Using Lactobacillus as a feed additive can improve ruminal fermentation activities by maintaining the stability of pH in the rumen and improving the feed utilization through manipulation of the microbial ecosystem
Mycotoxin toxicity and residue in animal products: Prevalence, consumer exposure and reduction strategies – A review.
Mycotoxin residues are transferred from feed to animal products, yet, less attention has been paid to it in developing
countries like Nigeria, India, Mexico etc. There is a need to find alternative alleviation material for reducing
the impact of mycotoxin. This review is meant to elucidate different additives that can reduce mycotoxin
residue in animal products in the world, especially in developing countries. . There is evidence of relationship
between mycotoxin residue in breast milk of nursing mothers and mycotoxin exposure through crop and animal
product (egg and milk) intake, especially in Asia, Africa, Middle East, Latin America, and some parts of Europe.
Younger livestock tends to have more toxin residues in their tissue compared to older animals. Grazing animal
are also exposed to mycotoxin intake which corresponds to high level of mycotoxins in their products including
meat and milk. . This review shows that phytogenic, probiotic, and prebiotic additives can decrease mycotoxin
residues in milk, eggs, meat liver and other tissues of livestock. Specifically, bentonites, difructose anhydride III,
yeast (Trichosporon mycotoxinivorans), Bacillus spp., or their biodegradable products can reduce mycotoxin residue
in animal products. In addition, Ally isothiocyanates from mustard seed were able to mititgate mycotoxins in
silo-simulated system. Evidence shows that there are now low-cost, accessible, and eco-friendly feed additives,
which could alleviate the effect of mycotoxin in feed and food. There is a need for aggressive public awareness
and farmers’ education on the prevalence, and danger caused by mycotoxins as well as possible additives that
can reduce toxin absorption into animal products
The conventional pathogenic flora compositions: An overview of the trends used for bacterial pathogenicity identifications
Over 250 species of resident flora in the class of bacteria are known to be associated with humans. These conventional flora compositions is often determined by factors which may not be limited to genetics, age, sex, stress and nutrition of humans. Man is constantly in contact with bacteria through media such as air, water, soil and food. This paper reviews the concept of bacterial pathogenesis from the sequential point of colonization to tissue injury. The paper in addition to examination of the factors which enhance virulence in bacterial pathogens also x-rayed the concept of pathogenicity islands and the next generation approaches or rather current trends/methods used in the bacterial pathogenicity investigations. In terms of pathogenicity which of course is the capacity to cause disease in animals, requires that the attacking bacterial strain is virulent, and has ability to bypass the host immune defensive mechanisms. In order to achieve or exhibit pathogenicity, the virulence factors required by microorganisms include capsule, pigments, enzymes, iron acquisition through siderophores. Bacterial Pathogenicity Islands as a distinct concept in bacterial pathogenesis are just loci on the chromosome or extra chromosomal units which are acquired by horizontal gene transfer within pathogens in a microbial community or biofilm. In the area of laboratory investigations, bacterial pathogenesis was initially carried out using culture dependent approaches, which can only detect about 1% of human and veterinary-important pathogens. However, in the recent paradigms shift, the use of proteomics, metagenomics, phylogenetic tree analyses, spooligotyping, and finger printing etc. have made it possible that 100% of the bacterial pathogens in nature can be extensively studied
Effectiveness of xylanase and Saccharomyces cerevisiae as feed additives on gas emissions from agricultural calf farms
The aim of the present study was to evaluate the potential of supplementing calves’ diets with exogenous
enzymes (xylanase; XYL) and yeast (Saccharomyces cerevisiae [SC]) on the sustainable control of methane
(CH4) and carbon dioxide (CO2) productions in agricultural calves farming. Three different levels of
supplemented diets of XYL (0, 3 and 6 mg/g of dry matter (DM)), SC (0, 2 and 4 mg/g of DM) and mixture
of XYL and SC (0, 2 mL XYL þ 2 mg SC, 6 mL XYL þ 4 mg SC/g of DM) were tested. Asymptotic gas production
(GP) consistently decreased by each of the additives with the lowest value at the high dose of
XYL þ SC mixture (P < 0.05) compared with the control and the low dose of XYL þ SC mixture. Methane
production was reduced by additives inclusion (P < 0.05) when compared with the control treatment
with no additive. Xylanase þ SC at all doses increased CO2 production (P < 0.05) whereas the high dose
had the most statistically significant (P < 0.05) reduction in GP and CH4 production compared with
control, XYL and SC additives at different doses. Interaction between additive and rumen liquor was
observed for rate of GP (P ¼ 0.027) and initial delay before GP (P < 0.001). Inclusion of XYL, SC, and
XYL þ SC mixture had less asymptotic GP while XYL þ SC mixture had the lowest initial delay (39%)
before GP began. The XYL þ SC had the lowest rate of CH4 production (9%) and highest asymptotic CO2
production (81%). The findings of this study indicate that inclusion of XYL or SC additives can improve
rumen fermentation and reduce greenhouse gases production. The study also established that the
mixture of XYL and SC is more efficient in reducing gas and CH4 emissions for cleaner environmental
production conditions in calf farming
Influence of live cells or cells extract of Saccharomyces cerevisiae on in vitro gas production of a total mixed ration
In vitro gas production
An interaction effect was observed
(P=0.009) between treatment type and treatment
dose for the asymptotic GP without interaction
effects (P>0.05) for the rate of GP and
the initial delay before gas production begins.
In general, incubation of yeast CE improved
(P=0.0007) the asymptotic GP compared to
control and yeast LC. In both of CE and LC, the
low and the intermediate doses were morelive cells (LC) or cells extract (CE) on in vitro
gas production (GP) kinetics and ruminal fermentation
parameters of a total mixed ration
(TMR) consisting of commercial concentrate
and alfalfa hay [1:1 dry matter (DM)] as a substrate
was studied. The TMR was incubated
with CE at 1, 2 and 4 mg/g or LC at 0.3, 0.6 and
0.9 mg/g DM for 96 h. Rumen GP was recorded
after 6, 12, 19, 24, 48, 72 and 96 h of incubation.
Interaction effects were observed
(P<0.01) between treatment type and yeast
dose for the asymptotic GP and methane (CH4)
production. Incubation of yeast CE improved
(P<0.01) the asymptotic GP compared to control
and LC with greater effects (P<0.01) for
the low and the intermediate doses. Yeast CE
treatment was more effective (P<0.01) in GP
than both of LC and control treatments with
greater effect (P<0.01) for the low and the
intermediate doses. Treatment type and yeast
dose affected (P<0.01) CH4 production,
metabolisable energy (ME), and short chain
fatty acids (SCFA) without affecting in vitro
DM degradability (IVDMD). Higher values
(P<0.01) of CH4, ME, SCFA and IVDMD were
observed for the yeast CE treatment. It could be
concluded that adding yeast S. cerevisiae (CE
and LC extract) improved GP and ruminal fermentation
parameters, where CE at 0.3 and 0.6
mg/g DM was more effective than the yeast LC