Quantifying and simulating carbon and nitrogen mineralization from diverse exogenous organic matters

The potential contributions of exogenous organic matters (EOMs) to soil organic C and mineral N supply depend on their C and N mineralization, which can be assessed in laboratory incubations. Such incubations are essential to calibrate decomposition models, because not all EOMs can be tested in the field. However, EOM incubations are resource-intensive. Therefore, easily measurable EOM characteristics that can be useful to predict EOM behaviour are needed. We quantified C and N mineralization during the incubation of 663 EOMs from five groups (animal manures, composts, sewage sludges, digestates and others). This represents one of the largest and diversified set of EOM incubations. The C and N mineralization varied widely between and within EOM subgroups. We simulated C and N mineralization with a simple generic decomposition model. Three calibration methods were compared. Individual EOM calibration of the model yielded good model performances, while the use of a unique parameter set per EOM subgroup decreased the model performance, and the use of two EOM characteristics to estimate model parameters gave an intermediate model performance (average RMSE-C values of 32, 99 and 65 mg C g⁻¹ added C and average RMSE-N values of 50, 126 and 110 mg N g⁻¹ added N, respectively). Because of the EOM variability, individual EOM calibration based on incubation remains the recommended method for predicting most accurately the C and N mineralization of EOMs. However, the two alternative calibration methods are sufficient for the simulation of EOMs without incubation data to obtain reasonable model performances.     

Science and conservation of Amazonian crocodilians: a historical review

1. Crocodilians represent one of the oldest extant vertebrate lineages. They have co-existed with humans throughout the Amazon basin for thousands of years, often having a strong cultural and economic influence on people's lives. Shifts in the socio-economic and political reality of the Amazon basin during the last century have led crocodilian populations to face large variations in their numbers according to different levels of exploitation and strategies for their conservation.
2. This article reviews the scientific knowledge obtained between 1945 and 2019 on the biology, conservation and management for the four Amazonian crocodilian (caiman) species (Caiman crocodilus, Melanosuchus niger, Paleosuchus palpebrosus and Paleosuchus trigonatus). It provides a general overview on past and current population status and research efforts involving caimans in the Amazon basin and discusses perspectives for the future.
3. The most significant studies on the ecology, genetics and management strategies are examined in more detail and this information is contextualized to provide an overview of the most relevant findings that might explain caiman population trends over the last 75 years.
4. Systems for sustainable management in the Amazon basin have been discussed for the past 20 years, but remain rarely applicable. It is necessary to develop new ways to maintain healthy caiman populations through innovative management programmes. Sustainable harvesting of wildlife has been shown to promote conservation targets, especially those initiatives based on community co-management. In this article, we propose some general guidelines for future management schemes, in the expectation that the information provided by the scientific community will be considered fully without political agendas determining the priorities.

     

A field evaluation of anthelmintics for control of cyathostomes of horses in Brazil

The anthelmintic efficacy of ivermectin (IVM), piperazine citrate (PPZ) and fenbendazole (FBZ) alone, and combinations of FBZ with varying dosages of PPZ, was evaluated for the control of strongyles of Mangalarga equids. In all cases of positive strongly egg counts per gram of faeces (EPG) before and after treatment, pure populations of cyathostome larvae with eight gut cells were consistently observed in faecal cultures. The faecal egg count reductions (FECR) were evaluated between Day 7 and Day 56 post-treatment. Significant differences (P less than or equal to 0.05) were found between Day 7 and Day 49 when comparing the mean EPG values of IVM with those of the other anthelmintics. PPZ alone and the combination of FBZ (7.5 mg kg-1) and PPZ (55 mg base kg-1) did not show significant differences during the trial; both groups exhibiting an FECR of greater than 90% between Day 7 and Day 30. Horses treated with the combinations of FBZ (7.5 mg kg-1) and PPZ at either 40 or 25 mg base kg-1, and with FBZ alone at either 7.5 or 15 mg kg-1, showed an FECR of less than 90% 2 weeks after treatment. The emergence of a degree of resistance of strongyles to FBZ and PPZ in a segment of the cyathostomes in this population is suggested.     

Adjuvant effect of green propolis on humoral immune response of bovines immunized with bovine herpesvirus type 5

Despite recent technological advances in vaccine production, most vaccines depend on the association with adjuvant substances. In this study, propolis, which has been attracting the attention of researchers due to its bioactive properties, was evaluated as an immunological adjuvant. The association of 40mg/dose of an ethanolic extract of green propolis with an inactivated oil vaccine against bovine herpesvirus type 5 (BoHV-5), resulted in a significant increase (P<0.01) in the neutralizing antibody levels, comparing to the bovines that received the same vaccine without propolis. Besides, propolis increased the percentage of animals with high antibody titers (above 32). Phenolic compounds such as artepillin C (3,5-diprenyl-4-hydroxycinnamic acid) and the derivatives of cinnamic acid besides other flavonoid substances were abundant in the propolis extract used, and they could be the main substances with adjuvant action. The effect of the green propolis extract on the humoral immune response can be exploited in the development of new vaccines.     

Influence of storage practices on acrylamide formation during potato frying

A number of parameters linked to storage of potatoes were evaluated with regard to their potential to influence the acrylamide formation in French fries. Acrylamide, which is a potential human carcinogen, is reported to be formed during the frying of potatoes as a result of the reactions between asparagine and reducing sugars. This study was conducted using three potato varieties (Bintje, Ramos, and Saturna) typically used in Belgium, The Netherlands, and the northern part of France for French fry and crisp production. Saturna, mainly used in crisp production, appeared to be the least susceptible for acrylamide formation during frying. Especially storage at low temperatures (4 degrees C) compared to storage at 8 degrees C seemed to enhance acrylamide formation due to a strong increase in reducing sugars caused by low-temperature storage. Because of the reversible nature of this physiological reaction, it was possible to achieve a significant reduction of the reducing sugars after a reconditioning of the cold-stored potatoes for 3 weeks at 15 degrees C. All changes in acrylamide concentrations could mainly be explained by the reducing sugar content of the potato (R2 = 0.84, n = 160). This means that, by ensuring a low reducing sugar content of the potato tuber, the risk for acrylamide formation will largely be reduced. Finally the use of a sprout inhibitor did not influence the composition of the potato, and thus acrylamide formation was not susceptible to this treatment.     

Influence of oil type on the amounts of acrylamide generated in a model system and in French fries

Acrylamide formation was studied by use of a new heating methodology, based on a closed stainless steel tubular reactor. Different artificial potato powder mixtures were homogenized and subsequently heated in the reactor. This procedure was first tested for its repeatability. By use of this experimental setup, it was possible to study the acrylamide formation mechanism in the different mixtures, eliminating some variable physical and chemical factors during the frying process, such as heat flux and water evaporation from and oil ingress into the food. As a first application of this optimized heating concept, the influence on acrylamide formation of the type of deep-frying oil was investigated. The results obtained from the experiments with the tubular reactor were compared with standardized French fry preparation tests. In both cases, no significant difference in acrylamide formation could be found between the various heating oils applied. Consequently, the origin of the deep-frying vegetable oils did not seem to affect the acrylamide formation in potatoes during frying. Surprisingly however, when artificial mixtures did not contain vegetable oil, significantly lower concentrations of acrylamide were detected, compared to oil-containing mixtures.