Author: EINAR VARGAS-BELLO-PEREZ

Effects of Calcium Soaps from Palm, Canola and Safflower Oils on Dry Matter Intake, Nutrient Digestibility, Milk Production, and Milk Composition in Dairy Goats

EINAR VARGAS-BELLO-PEREZ LIZBETH ESMERALDA ROBLES JIMENEZ Rafael Ayala Hernández JOSE ROMERO BERNAL NAZARIO PESCADOR SALAS OCTAVIO ALONSO CASTELAN ORTEGA Manuel González Ronquillo (2020)

Articulo estudio en cabras suplementadas con jabones de calcio

This study determined the e ect of protected dietary oils on dry matter intake (DMI), digestibility and milk production in dairy goats. Nine Saanen goats were used in a 3 3 Latin square design with three periods of 25 days. A basal diet based on barley hay and corn silage was supplemented with 2.7% DM of calcium soaps of either palm (PO), canola (CO) or sa ower (SO) oils. Data for dry matter intake, nutrient digestibility and milk production was analyzed using the general linear model (GLM) procedure of SAS. Gas production data was analyzed using the procedure of non-linear regression analysis (PROC NLIN) from SAS. Nutrient intakes were not a ected by treatments. However, compared with CO, the digestibility of dry matter (653 vs. 552 and 588 g/kg), organic matter (663 vs. 559 and 606 g/kg) and neutral detergent fiber (616 vs. 460 and 510 g/kg) were lowered (p < 0.001) by SO and PO. Compared with CO, in vitro gas production increased (p < 0.001) in PO and SO (174 vs. 201 and 206 mL gas/g incubated DM). Compared with PO and CO, milk production increased (p < 0.001) with SO (0.88 and 0.95 vs. 1.10 kg/d, respectively). With regard to PO and SO, CO decreased fat (34 and 35 vs. 32 g/d) and protein (35 and 38 vs. 30 g/d) in milk. In conclusion, compared to the traditional use of calcium soaps manufactured from PO, protected SO resulted in increased milk yield without negative e ects on digestibility and nutrient intake.

This research was funded by Universidad Autónoma del Estado de México (Project ID UAEMex 3060-2011 and UAEMex4974/2020).

Article

palm oil Calcium soaps goats saffower oil; CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA

Physico-chemical, sensory and texture properties of an Aged Mexican Manchego-style cheese produced from hair sheep milk

JESUS ALBERTO MEZO SOLIS VICTOR MANUEL MOO HUCHIN ADRIANA SANCHEZ ZARATE Manuel González Ronquillo RACIEL JAVIER ESTRADA LEON LUIS RODRIGO IBAÑEZ ALARCON Paula Toro-Mujica ALFONSO JUVENTINO CHAY CANUL EINAR VARGAS-BELLO-PEREZ (2020)

Articulo publicado

The objective of this study was to evaluate the physicochemical and texture changes of the Manchego-style cheese produced from hair sheep (Pelibuey) throughout 180 days of ripening, as well as consumer’s acceptance. Cheese pH was constant from 1 to 180 days of ripening. Moisture, water activity, fat, elasticity and hardness decreased from day 1 to day 180, while protein, trichloroacetic acid-soluble N and free amino acid increased. Cheese lightness decreased as ripening time increased, while elasticity and hardness decreased. Principal Component Analysis was useful in discriminating cheeses according to their physicochemical composition and that allowed cheeses to be classified in two groups according to their ripening time and this resulted in those with less than 60 days and those with more than 90 days of ripening. Compared with cheeses ripened at 1 and 90 days, aged cheeses at 180 days reduced scores for appearance, color, odor, taste, texture and overall acceptance. Overall, Manchego-style cheeses from hair sheep had the usual ripened-cheese physicochemical changes.

The authors are grateful for the assistance of engineer Walter Lanz Villegas, who granted access to the facilities of the Centro de Integracion Ovina del Sureste (CIOS). We also thank D. Arcos-Alvarez, E. Bautista-Diaz, R. Espinosa-Mendoza and R. I. Narváez-Ballesteros for their technical assistance. The first author is grateful for the research grant provided by the National Council of Science and Technology of Mexico (CONACYT) for his postgraduate studies at the Universidad Juárez Autónoma de Tabasco, Mexico.

Article

sheep cheese BIOLOGÍA Y QUÍMICA

Production Performance, Nutrient Digestibility, and Milk Composition of Dairy Ewes Supplemented with Crushed Sunflower Seeds and Sunflower Seed Silage in Corn Silage-Based Diets

Eduardo Cardoso Gutiérrez Alondra Cristel Narváez López LIZBETH ESMERALDA ROBLES JIMENEZ ANDRES MORALES OSORIO María de Guadalupe Gutiérrez Martínez Esko Leskinen Marcello Mele EINAR VARGAS-BELLO-PEREZ Manuel González Ronquillo (2020)

Se evaluo la adicion de semillas de girasol, ensiladas y sin ensilar, en ovejas lecheras

This study determined production performance, nutrient digestibility, and milk composition of dairy ewes supplemented with crushed sunflower seeds (Helianthus annuus) and sunflower seed silage in corn silage-based diets. Six ewes were grouped in a double 3 × 3 Latin square design with three periods of 21 days. All treatments were based on ad libitum corn silage. Control diet was based on alfalfa hay (333 g/kg DM), sorghum grain (253 g/kg DM), triticale grain (200 g/kg DM), soybean meal (167 g /kg DM), and vitamin and mineral premix (47 g/kg DM). Sunflower seeds (SF) and sunflower seed silage (SFS) treatments consisted of alfalfa hay (333 g/kg DM), sorghum grain (267 g/kg DM), triticale grain (100 g/kg DM), soybean meal (167 g /kg DM), SF or SFS (87 g/kg DM) and vitamin and mineral premix (47 g/kg DM). Compared to control, SF and SFS increased intake and digestibility of fiber components, such as neutral detergent fiber (NDF) and acid detergent fiber (ADF). Body weight, nitrogen balance, milk yield, milk fat yield, milk protein yield, lactose yield and milk urea N were similar between treatments. Overall, results demonstrated that crushed sunflower seeds and ensiled seeds do not change significantly productive parameters of dairy sheep.

UAEM 4974/2020CIB

Article

ovino sunflower dairy digestibilidad CIENCIAS AGROPECUARIAS Y BIOTECNOLOGÍA