Evaluation in vitro and vivo of the cheese whey fermented by the consortium of bacteria Enterococcus faecium and Veilonella parvula in the feeding of ruminants / Avaliação in vitro e in vivo do soro de leite fermentado pelo consórcio de bactérias Enterococcus faecium e Veilonella parvula na alimentação de ruminantes

Juliana Silva de Oliveira

The industry of dairy products is gradually growing along the last years, standing out the cheese production. One of the by-products obtained of the production of the cheese is the cheese whey. This one presents high demand biochemistry of oxygen (DBO), that when being discarded in rivers or public sewers, it represents important environmental problem. Like this, attitudes for the use of that residue should be taken. One of the possible ways of use of that cheese whey can be the utilization in the animal feeding. In the form in natura whey presents smaller nutritional attributes than the milk. However, if fermented, it can become a product to improve performance of animals, mainly of ruminants. Before the exposed, the present work was realized being aimed at to evaluate the effect of the propionic acid, lactic acid and of the cheese whey fermented by the consortium of Enterococcus faecium and Veilonella parvula about the activity of ruminal microorganisms in vitro; and to evaluate the effect of the cheese whey fermented by the consortium of Enterococcus faecium and Veilonella parvula in the diet of bovine animals, on the consumption, pH and concentration of nitrogen amoniacal ruminal, the serum concentrations of urea and glucose, the urinary excretions of urea, the production of microbial protein, the swinging of nitrogenous compounds and the total apparent digestibility. In the chapter 1, two experiments were made to evaluate the isolated effect of different levels of lactic acid and of the propionic acid on the fermentation of ruminal microorganisms in vitro. In the experiment 1, treatments were 12 with two repetitions: without addition of lactic acid; addition of 50 mM of lactic acid; addition of 100 mM of lactic acid; addition of 150 mM of lactic acid; addition of 200 mM of lactic acid; addition of 250 mM of lactic acid; without addition of propionic acid; addition of 50 mM of propionic acid; addition of 100 mM of propionic acid; addition of 150 mM of propionic acid; addition of 200 mM of propionic acid; and addition of 250 mM of propionic acid. In the experiment 2, treatments were four with two repetitions: presence of 12 mM of propionic acid; presence of 24 mM of propionic acid; presence 12 mM of propionic acid and 40 mg glucose; and presence of 24 mM of propionic acid and 40 mg glucose. The incubations of the two experiments were made in anaerobic tubes, in that culture medium was saturated with carbon dioxide, sealed tubes and maintained the temperature of 39o C. When increasing the concentration of lactic acid in the medium to 50, 100 and 150 mM and propionic acid to 50 and 100 mM there was increase in the specific speed of growth of the microorganisms. However, when in the medium there were larger concentrations of lactic acid and propionic acid, there were a smaller specific speed of growth and a larger phase lag than control treatment. The concentration of 24 mM of propionic acid inhibited the production of acetic acid in medium with glucose. The production of butyrate was also affected by the concentration of propionic acid in the medium. The concentrations of 24 mM of propionic acid in the medium inhibited the production of butyrate mainly in the medium wich contained glucose. In spite of the propionic acid not to be used as source of energy by the ruminal microorganisms, it affects the metabolism of the same ones. Lactic acid and propionic acid in low concentrations stimulated the microbial growth in vitro. However, in high concentrations those acids inhibited the microbial growth. The ruminal microorganisms were not capable to use propionic acid as source of energy. O propionic acid inhibited the speed of growth of ruminal microorganisms in low concentrations more strongly than lactic acid. In the chapter 2, also two experiments were made with the objective of evaluating the effect of the cheese whey fermented by the consortium of Enterococcus faecium and Veilonella parvula on the ruminal microorganisms in vitro. In the experiment 1, treatments were 18 with two repetitions: without source carbon; without source carbon plus 10% of cheese whey on the culture medium; without source carbon plus 20% of cheese whey on the culture medium; trypticase; trypticase plus 10% of cheese whey on the culture medium; trypticase plus 20% of cheese whey on the culture medium; starch; starch plus 10% of cheese whey on the culture medium; starch plus 20% of cheese whey on the culture medium; cellulose (CMC); CMC plus 10% of cheese whey on the culture medium; CMC plus 20% of cheese whey on the culture medium; pectin; pectin plus 10% of cheese whey on the culture medium; pectin plus 20% of cheese whey on the culture medium; glucose; glucose plus 10% of cheese whey on the culture medium; and glucose plus 20% of cheese whey on the culture medium. In the experiment 2, treatments were four with four repetitions: Ruminal cells plus synthetic culture medium plus glucose; ruminal cells plus inactive fermented cheese whey (Enterococcus faecium and Veilonella parvula without growth capacity) plus synthetic culture medium plus glucose; ruminal cells plus active fermented cheese whey (Enterococcus faecium and Veilonella parvula with growth capacity) plus synthetic culture medium plus glucose and active fermented cheese whey plus synthetic culture medium plus glucose. The incubations were made, in the first experiment, in anaerobic tubes saturated with carbon dioxide and maintained the temperature of 39o C and in the second one in gaged glass syringes, with capacity of 100 ml, and maintained the temperature of 39C and agitated (70 rpm). There was linear increase (P <0.01) of the DO600nm in the medium without source carbon and wich contained trypticase and glucose in function of the addition of fermented cheese whey. When it had as source carbon starch and pectin there was quadratic increase (P <0.01) of the microbial growth in function of the levels of fermented cheese whey. The inclusion of fermented cheese whey raised the concentration of microbial protein significantly in the time zero and 48 hours of incubation, except when it had in the medium only active cheese whey. There was microbial growth during 48 hours of incubation in the medium wich contained only active cheese whey demonstrating that the microorganisms in the active cheese whey continue the fermentation processes and consequently of microbial growth after they to be added in another medium that no cheese whey. When it is verified the values of microbial growth between zero hour and 48 hours of incubation, the medium that it contained inactive cheese whey presented larger microbial growth than the medium whith only ruminal bacteria or active cheese whey. The microbial growth between zero hour and 48 hours of incubation in the medium with ruminal bacteria and active cheese whey didn t differ significantly of the treatment that contained ruminal bacteria only. The fermented cheese whey stimulated the growth in vitro of proteolytic bacteria and bacteria ferment nonstructural carbohydrate active, and in high concentrations it inhibits the growth in vitro of bacteria ferment starch active and pectinolytic ones. However, the cheese whey doesn t affect the growth in vitro of cellulolytic microorganisms. The fermented cheese whey containing active cultures of bacteria increases the concentration of protein microbial in vitro. Addition of high concentrations of fermented cheese whey together with ruminal bacteria in medium without restriction of energy and protein doesn t stimulate the growth of the fibrolytic bacteria in vitro. In the chapter 3, it was used five crossbred Holstein-Zebu heifers equipped with rumen cannula with live weight of 350 kg, distributed in Latin square 5 x 5. Each animal was maintained under feedlot regime were allowed ad libitum access to ration presenting a feedstuff: concentrate relation of 70:30 based on dry matter. The used delineament was the Latin square, arranged in factorial outline 2 x 2 + 1. The treatments constituted of the not addition of cheese whey (controls), of the addition of two levels of no-fermented cheese whey (2.5 and 5 L/day) and two levels of cheese whey fermented by the consortium of Enterococcus faecium and Veilonella parvula (2.5 and 5 L/dia). When the animals were fed with cheese whey, there was larger consumption (P <0.10) of ether extract (EE) in relation to the animals werent fed cheese whey. There was positive effect (P <0.10) of the fermentation of the cheese whey on the consumption of MS (dry matter), MO (organic matter), PB (crude protein), EE, CNF (no fibrous carbohydrates) and FDNcp (fiber in neutral detergent corrected for ashes and protein) in kg/day. The consumption of EE was bigger (P <0.10) when it was added in the diet larger levels of cheese whey. Cheese whey didnt effect coefficients of digestibility of MS, MO, PB, EE, CNF, FDNCP (P <0.10). Though, NDT (total digestible nutrients) was smaller when was added in the diet larger levels of cheese whey. It was not verified the effects (P <0.10) of the treatments on pH ruminal, NAR, NUU, NUS and glucose. The feed with cheese whey improved the swinging apparent nitrogen (P <0.10). The feed with fermented cheese whey reduced intestinal flow of microbial nitrogen and efficiency of microbial synthesis in relation to the no-fermented cheese whey (P <0.10). The feed of bovine animals with cheese whey fermented by the consortium of Enterococcus faecium and Veilonella parvula implicates in positive effects on the consumption of food, and negatives effects about the use of the nitrogen for the ruminal microorganisms when compared to no-fermented cheese whey. Like this, the process of fermentation of cheese whey doesn t optimize the physiologic answers of heifers feed with 2.5 and 5.0 liters of cheese whey.

AUTOR(ES)

DATA DE PUBLICAÇÃO

RESUMO

ASSUNTO(S)

ACESSO AO ARTIGO

Documentos Relacionados