Feeding of yeast (Candida spp.) improves in vitro ruminal fermentation of fibrous substrates

In vitro gas production technique (IVGPT) was used with the objective of determining the inclusion effect of live cells of two strains of Candida yeast on in vitro ruminal fermentation of two fibrous substrates. In order to achieve this, two experiments were performed: A) using oat straw (Avena sativa) as substrate; B) using alfalfa hay (Medicabo sativa) as substrate, comparing the effect of two different strains of Candida genre, both isolated from the rumen, on the mentioned substrates. Levica 25 (Candida tropicalis) yeast belongs to the culture collection of the Institute of Animal Science, Cuba, and Levazoot 15 (Candida norvegensis) yeast is part of the collection of the Faculty of Zootechnology and Ecology of the Autonomous University of Chihuahua, Mexico. Both strains demonstrated their potential in activating the ruminal fermentation. They stimulated (P<0.0001) the ruminal fermentation of the substrates under study. However, the Levazoot strain stimulated the dry matter (DM) fermentation of alfalfa in 21.43%, more than Levica 25. It is concluded that there is an influence of yeast strain and diet on the rumen environment and, therefore, it is important to select the appropriate strain in every production condition.     

Fine-Scale Spatial Genetic Structure in Perennial Grasses in Three Environments

Past research has shown that changes in grazing-resistance traits may be associated with genetic changes in plant populations. Little is known about spatial genetic relationships within plant populations (spatial genetic structure) and any grazing effects on these relationships. Here we present observations of the fine-scale spatial genetic structure in three grass species in semiarid environments (Arizona, Mexico, and Argentina). In each environment, populations of a dominant grass species were sampled from two sites with contrasting livestock grazing histories. Plant genotypes were described with the use of amplified fragment length polymorphism markers. In Arizona, populations of sideoats grama (Bouteloua curtipendula var. caespitosa Gould and Kapadia) differed in that one has never experienced livestock grazing, whereas cattle have grazed the other. In the other two environments, populations exposed to long-term heavy grazing were examined, along with those that experienced either moderate grazing (Mexico, blue grama [Bouteloua gracilis {Willd. ex Kunt} Lag. ex Griffiths]) or extended exclusion of livestock (Argentina [Poa ligularis Nees ex Steud.]). Based on independent analysis of each population, we observed no differences in average gene diversity between populations of each species. With the use of analysis of molecular variance we found slight but significant genetic differentiation between populations with different grazing histories in Arizona and Argentina. Significant genetic structure was present in all populations and indicated an inverse relationship between spatial and genetic distance. Interestingly, this relationship was most pronounced in the cattle-free sideoats grama population, suggesting larger genetic neighborhood areas in the absence of livestock. Less distinct differences in spatial genetic structure associated with grazing history were evident in the other two species. We hypothesize that livestock grazing may lead to increased homogeneity in genetic structure at the landscape scale. Effectively examining this hypothesis presents many experimental challenges.     

Perceptions of silvopasture systems among adopters in northeast Argentina

Farmers’ perceptions over time of an agroforestry technology can have an important impact on adoption and disadoption. Their perceptions, in turn, may be influenced by the type and scale of farm they own and the social networks they create. We examined the factors underlying producers’ perceptions of silvopasture systems at the time of adoption and perceptions following several years of experience, and the factors explaining discontinuance of systems in Argentina. We found that while most adopters indicated that other people influenced their decision about whether or not to adopt silvopasture, the type of person that influenced them (professionals vs. other farmers) did not affect adopters’ perceptions of the relative benefits and challenges of the system. However, farm scale and farm type did explain farmers’ perceptions to a good degree. Smaller-scale farmers were less likely to see costs and returns as benefits of the system, but more likely to see cash flow properties as important advantages. Farmers’ perceptions after experiencing the system were good predictors of likely discontinuance, but influential people, farm scales, farm type, and perceptions at the time of adoption were not.     

High Antioxidant Activity Mixture of Extruded Whole Quality Protein Maize and Common Bean Flours for Production of a Nutraceutical Beverage Elaborated with a Traditional Mexican Formulation

The objective of this study was to determine the best combination of extrusion process variables for the production of whole quality protein maize (EQPMF) and common bean (ECBF) flours to prepare a high antioxidant activity mixture (EQPMF + ECBF) suitable to produce a nutraceutical beverage with high acceptability elaborated with a traditional Mexican formulation. Processing conditions were obtained from a factorial combination of barrel temperature (BT?=?120–170 °C) and screw speed (SS?=?120–200 rpm). Response surface methodology was applied to obtain maximum values for antioxidant activity (A _ox A) of the flour mixture (EQPMF + ECBF) and acceptability (A) of the nutraceutical beverage. The best combinations of extrusion process variables for EQPMF and ECBF to prepare an optimized mixture (60%EQPMF?+?40%ECBF) were BT?=?98 °C/SS?=?218 rpm and BT?=?105 °C/SS?=?83 rpm, respectively. The optimized mixture had A _ox A?=?14,320 μmol Trolox equivalent (TE)/100 g sample dry weight (dw) and a calculated protein efficiency ratio (C-PER) of 2.17. A 200 ml portion of a beverage prepared with 25 g of the optimized flour mixture had A _ox A?=?3,222 μmol TE, and A?=?89 (level of satisfaction “I like it extremely”). This nutraceutical beverage could be used as an alternative to beverages with low nutritional/nutraceutical value, such as those prepared with water, simple sugars, artificial flavoring and colorants, which are widely offered in the market.     

Dinoflagellate cysts in ballast sediments: differences between Canada's east coast,west coast and the Great Lakes

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Efficacy of five selected acaricides against Tetranychus urticae (Acari: Tetranychidae) and their side effects on relevant natural enemies occurring in citrus orchards

BACKGROUND: Three groups of natural enemies are fundamental in citrus IPM in Spain: coccinellid and phytoseiid predators and hymenopteran parasitoids. Tetranychus urticae Koch is an important pest affecting citrus, for which biological control has not yet been achieved; therefore, acaricides are commonly used to control it. The goal of this study was to measure the efficacy of different acaricides on this mite and their side effects on three natural enemies relevant for citrus (Cryptolaemus montrouzieri Mulsant, Neoseiulus californicus McGregor and Aphidius colemani Viereck).RESULTS: Some products proved highly effective against T. urticae and harmless to A. colemani (mineral oil, tebufenpyrad, clofentezine and fenazaquin). However, almost all products tested were slightly harmful for both the predators considered. Fenazaquin was even moderately harmful for N. californicus. CONCLUSION: Further studies, like that presented here, are necessary to gain a better understanding of integrating biological and chemical controls. When considering both efficacy and side effects on beneficial arthropods, the best options would seem to be mineral oil, tebufenpyrad and clofentezine. However, it is urgent to complete testing of the side effects of the acaricides used in citrus. This question is crucial if the fact that two recently introduced Tetranychidae are being controlled in citrus by chemical means exclusively is considered.     

Enhanced Lipid Stability in Whole Wheat Flour by Lipase Inactivation and Antioxidant Retention

The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat‐treated in 230‐g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and 60 sec of steam. These treatments effectively decreased lipase activity by 74, 93, and 96%, respectively. Optimum treatments were evaluated for acceptance using a consumer sensory panel during a 12‐month storage period. No significant differences in acceptance were found between the control and any of the samples either at baseline or after storage. This suggests that whole wheat flour can be stabilized against lipolysis by utilizing the treatments described in this study without decreasing antioxidant activity, and that manufacturers may utilize these treatments without risking decreased consumer acceptance.