Additives are intentionally added to silage to reduce the growth of undesirable micro-organisms and to control the course of fermentation. This study aimed to evaluate the effect of two additives, a commercial product based on organic acids (OA) and Lentilactobacillus buchneri (Lb), alone or in combination with OA. The experiment was conducted in a 4 × 3 factorial completely randomized design, with five replicates per treatment, four additives (control, no additive (Control); commercial inoculant based on L. buchneri (Lb); additive based on organic acids (OA); Lb combined with OA (Blend)), and three fermentation periods (15, 30, and 90 days). The filamentous fungi count was higher in the Control silage during all fermentation periods. Lb silage showed greater aerobic stability (144 h) during all fermentation periods. The fermentation pattern was also influenced by inoculation; Lactobacillus was the most prevalent genus in Blend silage, and Lactiplantibacillus, Lacticaseibacillus, and Secundilactobacillus were predominant in OA silage, followed by Lentilactobacillus, which was higher in Lb silage. The addition of Lb and the Blend silage were the most efficient strategies, promoting greater accumulation of acetic acid and inhibiting yeasts, and the additives contributed to a more stable environment over 90 days of storage.

The Upper Turi region in the Maranhão Amazon is a significant producer of honeybees, and mead production represents a cost-effective means of adding value to the honey production chain. This study investigates non-Saccharomyces yeasts isolated from honey as β-glucosidase producers to enhance the mead aroma. Sixty-five honey samples from the Upper Turi in Maranhão underwent yeast screening. Biochemical tests identified isolated yeasts, and β-glucosidase-producing strains were selected via esculin agar. Meads were produced using selected strains of Saccharomyces cerevisiae. Fermentation analyses included pH, °Brix, temperature, conductivity, dissolved oxygen, and volatile compounds (GC-MS). Thirty-six yeasts were isolated, with three identified as β-glucosidase producers. Strain 20 (Saccharomycopsis fibuligera) was selected for mead production due to its fermentative capacity, tolerance to pH and ethanol, and its ability to produce β-glucosidase, which hydrolyzes the glycosidic precursors in honey. During alcoholic fermentation, Saccharomycopsis fibuligera exhibited lower fermentative potential compared to Saccharomyces cerevisiae, reducing only 3.7% of the initial soluble solids (°Brix). The pH and temperature remained relatively stable throughout the fermentation for both yeast strains. The levels of dissolved oxygen and conductivity in the fermented mead were higher for S. cerevisiae than for Saccharomycopsis fibuligera. Specifically, S. cerevisiae showed reductions of 52.85% in dissolved oxygen and conductivity of 1115 µS/cm, while Saccharomycopsis fibuligera exhibited reductions of 33.0% in dissolved oxygen and conductivity of 511 µS/cm. Although the β-glucosidase-producing yeast yielded a mead with a low ethanol concentration, it contributes a unique fruity compound (ethyl hexanoate) and avoids high acetic acid production, providing a distinct aromatic profile that can be explored.

The objective of this study was to investigate the potential of lime essential oil as a substitute for synthetic preservatives in beef sausage, considering consumer demand for healthy meat products produced with natural ingredients. Lime peel essential oil (LEO) was obtained by hydrodistillation and subjected to an evaluation of antibacterial activity by the disc diffusion and microdilution method. Its chemical composition was determined by gas chromatography coupled with mass spectrometry. Three sausage formulations were developed in this study: the first without preservatives (LC), the second with synthetic preservatives (L1), and the third containing 0.5% lime essential oil (L2). Physicochemical and microbiological analyses indicated that all treatments followed current legislation, although the moisture content exceeded the maximum limit. The pH and color varied significantly during refrigerated and frozen storage, reaching stability after 20 days. lime essential oil, with D-limonene as the majority component, proved to be effective in inhibiting microbial growth at a concentration of 0.5%, preserving the physicochemical composition of the sausage. Furthermore, there is a tendency for the color to stabilize during frozen storage. Therefore, 0.5% lime essential oil is a viable and natural alternative for application in meat sausages, such as fresh sausage, and adds a different flavor and aroma to this product.

Using additives in sugarcane silage can reduce dry matter losses and enhance animal performance by preserving nutritional value. This study evaluated the performance, nutrient digestibility, and blood parameters of sheep fed sugarcane silage with or without cottonseed cake. Twenty-six uncastrated, mixed-breed male lambs (approximately 6 months of age; 26 ± 1.3 kg) were allocated to two dietary treatments based on sugarcane silage (SS) and cottonseed cake (CSC), which differed in the form of feed presentation: (1) the control, consisting of SS and fresh CSC provided simultaneously but offered separately, without physical mixing; and (2) the Partial Mixed Ration silage (S + CSC), in which SS and CSC were pre-mixed and ensiled together at a proportion of 80:20 (natural matter basis). Dry matter intake (1620 g/kg) was similar between diets, but dry matter digestibility (64.75%) and average daily gain (202.88 g/day) were higher in the cottonseed cake group, leading to greater total weight gain (8.11 kg). These animals also had a lower acetate/propionate ratio (4.2 vs. 2.0 mmol/L) and higher blood glucose (44 vs. 35 mg/dL). Higher N intake, urinary N, and retained N were observed in the cottonseed cake diet, which also improved the diet’s mineral balance. In conclusion, adding cottonseed cake to sugarcane silage enhances fermentation, preserves nutritional value, and improves sheep performance.

The objective of this study was to evaluate the ethological and feeding behavior of male goats under the influence of climatic conditions, castration and supplementation with Vitamin E. The responses were analyzed by a behavior test factorial design with 2 x 2 (not spayed or neutered animal, the presence or absence of supplementation with Vitamin E), with 6 replicates. The time of feed intake, rumination, other activities, entertainment, salt intake frequency, water, urination and defecation were evaluated. The factors did not have any effect on the animal’s condition, or the vitamin supplementation (P>0.05) on rumination, other activities, defecation frequency and water consumption. Vitamin E intake had no effect on food and entertainment (P>0.05). There was a significant condition of the animal (P<0.05) on the salt intake and urination, for uncastrated animals without Vitamin E. Periods of the day (P<0.05) affected feed intake in all treatments. There was a significant difference (P<0.05) for rumination time. Vitamin E had little influence on ethological behavior, and castration is directly linked to the behavioral parameters of goats.