Ferulic acid is an antimicrobial and antioxidant phenolic compound located in the cell walls of plants and therefore classified as a natural antioxidant. The objective of this study was to assess the antimicrobial and antioxidant potential of ferulic acid as a substitute for nitrites in the elaboration of dried meat. Four treatments were evaluated: dried meat without nitrites or ferulic acid, (control treatment), dried meat with nitrites, dried meat with 0.05% of ferulic acid, and dried meat with 0.1% of ferulic acid. The antioxidant activity, lipid oxidation, and microbiological quality were evaluated throughout the dried meat shelf life. The protein, fat, and ash content was not different between the treatments with nitrites and ferulic acid (p > 0.05) and all values were within the ranges established for these nutrients. Regarding the moisture content, although there was a difference between treatments (p < 0.05), the values found were within the reported range (5–15%) in dried meat. Treatment with nitrites had the highest sodium content (p < 0.05), although all treatments surpass the daily consumption of sodium recommended by the World Health Organization. In addition, color differences would not be noticeable to the human eye. Treatments with ferulic acid exhibited the highest (p < 0.05) antioxidant activity and the lowest lipid oxidation and total aerobic mesophile counts. Finally, the change in the formulation of dried meat using ferulic acid instead of nitrites was not perceptible to panelists in sensory evaluation. These findings suggest that the incorporation of ferulic acid, when added to dried meat, can improve its oxidative stability and increase its antioxidant activity. In conclusion, the use of ferulic acid at a concentration of 0.1% is recommended because, at this concentration, the antioxidant activity was greater, and the oxidation was below the threshold of perceived rancidity. However, further research is needed to study the effect of nitrite substitution using ferulic acid in combination with other potential natural antioxidants.

Caracterizar el crecimiento ayuda en la toma de decisiones de manejo, comercialización y mejoramiento genético. El objetivo fue identificar un modelo no lineal (MNL) para describir la curva de crecimiento en borregas de registro a través de siete razas. Se evaluó el peso vivo, desde el nacimiento hasta los 230 d de edad, de las razas Blackbelly (BB; n= 19,084), Pelibuey (PE; n= 39,025), Dorper (DR; n= 35,814), Katahdin (KT; n= 74,154), Suffolk (SF; n= 10,267), Hampshire (HS; n= 7561) y Rambouillet (RB; n= 7,384). Se evaluaron los MNL: Brody (BRO), Verhulst (VER), Von Bertalanffy (VBE), Gompertz (GOM), Mitscherlich (MIT) y Logístico (LOG). Los análisis se realizaron con el software SAS. Los criterios para seleccionar el modelo con mejor ajuste fueron: error de predicción promedio, varianza del error de predicción, estadístico Durbin-Watson, coeficiente de determinación, raíz del cuadrado medio del error, criterios de información Akaike y Bayesiano. Para HS, PE y SF, el mejor modelo fue VBE, con una curva sigmoide y edad al punto de inflexión entre 40 y 57 d. Los modelos BRO y MIT tuvieron el mejor ajuste para KT, BB, DR y RB, con una curva continua, sin punto de inflexión y tasa de crecimiento constante. Para peso adulto se observaron marcadas diferencias, con valores promedio (kg) de 44.6 en BB, 49.2 en RB, 52.9 en PE, 55.6 en HS, 60.2 en KT, 64.7 en SF y 65.2 en DR; con la tendencia de valores mayores para los modelos BRO y MIT, y los menores para LOG y VER.

The objective of this study was to evaluate the effect of a mixture of direct-fed microbials (DFM), yeast, and digestive enzymes on animal performance in feedlot cattle, as well as digestibility when finishing feedlot cattle. Thirty crossbreed (Charolais × Beefmaster) steers averaging 15 months old and 321.83±3.73 kg of initial body weight were used. Animals were randomly assigned to one of two treatment groups: control (basal diet) and a mixture of DFM, yeast, and digestive enzymes (basal diet + 30 g of the mixture). Each group contained fifteen experimental units. Animals were fed individually twice a day, and dry matter intake (DMI) was recorded daily. Body weights were recorded initially and subsequently at 28-day intervals for a total of 140 days to evaluate average daily gain (ADG). The gain:feed ratio (G:F) was also calculated per period. Dry matter digestibility, crude protein (CPD), and neutral detergent fiber (NDFD) were evaluated in the finishing phase. Ten steers per treatment were randomly selected for digestibility evaluations. Insoluble acid detergent fiber was used to calculate apparent digestibility. A completely randomized design with measurements repeated over time was used to evaluate animal performance, and a completely randomized design was used to evaluate apparent digestibility. No effect of treatment was observed for DMI. At the end of the trial, differences for ADG were found between treatments, with higher values in control than the treatment group. However, no effect for G:F was found. Dry matter digestibility, CPD, and NDFD were similar between treatments. The addition of the mixture of DFM, yeast, and digestive enzymes as a feed supplement in the diet of feedlot cattle does not improve animal performance and nutrient digestibility.

The objective was to evaluate the effect of three levels of cull pinto beans (CPB; Phaseolus vulgaris) on ruminal fermentation, kinetics, and nutrient digestibility in hair lambs. Six cannulated lambs averaging 56.6±3.8 kg were used and were randomly assigned to one of three treatments. Treatments were: 0.0 kg kg−1 of CPB in the supplement (control); 0.25 kg kg−1 of CPB in the supplement (CB25); and 0.40 kg kg−1 of CPB in the supplement (CB40). Dry matter intake, ruminal pH, NH3, and volatile fatty acid (VFA) concentration, methane production, Kp (passage rate), MRT (mean retention time), and digestibility of dry matter, crude protein, and neutral detergent fiber were evaluated. Data were analyzed in a Latin square design, repeated in line, by MIXED procedure of SAS. Estimates used for Kp and MRT were obtained by a non-linear regression model (PROC NLIN). Dry matter intake was reduced by supplementation of CPB. No differences were found in ruminal pH or ruminal NH3. During the trial, differences were found for ruminal VFA concentration (mM), which were greater for the CB25 group. The propionate:acetate ratio was greater for the CB40 treatment. Methane production (mM/m) differed among treatments, but it was the greatest for the CB40 group. Passage rate (kg kg−1/h) and MRT (h) were similar among treatments and the digestibility (kg kg−1) of dry matter, crude protein, and neutral detergent fiber was not different among treatments. The inclusion of 0.25 kg kg−1 of CPB in the diet of hair lambs allows for appropriate nutrient digestion without affecting Kp and MRT and increases the molar proportion of the ability of VFA to maintain acetate:propionate ratio without increasing methane production.

The objective of the present study was to examine the potential utilization of the yeast strain Pichia guilliermondii (Levica 27) on the ruminal fermentation of corn stover. Two in vitro treatments were evaluated: (A) filtered rumen liquid + powdered corn stover + yeast-free culture medium and (B) filtered rumen liquid + powdered corn stover + culture medium inoculated with yeast. Samples were collected at 0, 6, 12, and 24 h and examined for effects on culture pH, ammonia nitrogen (NH₃-N), the fiber digestibility percentages of neutral detergent fiber and acid detergent fiber, the digestibility of dry matter, and the concentration of volatile fatty acids (VFAs). The results showed that the addition of Levica 27 had no effect on the ruminal pH, NH₃-N or the digestibility indicators (p > 0.05). However, at 12 h, the inclusion of Levica 27 increased (p < 0.05) the molar concentrations of total VFAs and acetic and propionic acids in ruminal fluid and decreased (p < 0.05) the C2:C3 ratio. It is concluded that Levica 27 seems to have a stimulating effect on ruminal fermentation over a range within 6 and 12 h, a result that should be taken into account when in vivo studies are performed with this yeast strain.

Ferulic acid (FA) is an antimicrobial and antioxidant phenolic compound located in the cell walls of plants and therefore classified as a natural antioxidant. The objective of this study was to assess the antimicrobial and antioxidant potential of FA as a substitute for nitrites in the elaboration of dried meat (DM) . Four treatments were evaluated: DM without nitrites or FA (control treatment; CT), DM with nitrites (NT), DM with 0.05% of FA (FT05), and DM with 0.1% of FA (FT1). The antioxidant activity (ABTS, DPPH, and FRAP), lipid oxidation (TBARS), and microbiological quality were evaluated throughout DM shelf life. Protein, fat, and ash content were not different among NT, FT05, and FT1 (p > 0.05). NT and FT05 had lower moisture content (p < 0.05) compared to CT and FT1. And NT had the highest sodium content (p < 0.05). Regarding color, no differences (p > 0.05) were found among NT and FT05 in L* and a* values, but FT05 presented the highest b* value among all treatments (p < 0.05). However, color differences (ΔE) values between NT and FA treatments indicate that the color change is not noticeable to the human eye. Meanwhile, FT1 and FT05 exhibited the highest (p < 0.05) AA and the lowest lipid oxidation throughout their shelf life. Total aerobic mesophiles counts were detected only on day 1 and were lower (p < 0.05) in the treatments with FA. Finally, the change in the formulation of dried meat by using ferulic acid instead of nitrites was not sensorially detected by panelists. These findings suggest that incorporating natural antioxidants such as FA can improve the oxidative stability of dried meat, and it has a potential application as an antioxidant in meat products. However, further research is needed to study the effect of nitrite substitution using FA in combination with other potential natural antioxidants.