Ilton Isandro Eckstein

Probiotics: viable and inactivated cells on the performance, microflora and blood parameters of piglets

Objetivou-se com este trabalho avaliar o uso oral de probioticos Lactobacillus spp viaveis e inativadas (“pool” de Lactobacillus spp.), sobre o desempenho, a microbiota intestinal, e parâmetros sanguineos de leitoes do nascimento aos 35 dias de idade. Foram utilizados na fase de aleitamento 108 leitoes com peso medio inicial de 1,41kg e, na creche, 72 leitoes com peso medio inicial de 5,47kg, distribuidos em um delineamento experimental de blocos ao acaso. Os tratamentos foram: Controle: 1 mL de caldo MRS + 1 mL de solucao salina esteril; Ativo: 1 mL de probiotico (“pool” de Lactobacillus spp. e Lactobacillus plantarum) ativados no caldo MRS + 1 mL de solucao salina; Inativo: 1mL de probiotico contendo celulas inativadas no caldo MRS + 1 mL de solucao salina. Os tratamentos nao influenciaram o ganho de peso total e diario dos leitoes no aleitamento. Dos 21 aos 35 dias de idade, observou-se diferenca entre os tratamentos para consumo de racao, consumo de racao diario, ganho de peso total e diario. As contagens de bacterias acido-laticas e coliformes nao foram influenciadas pelos tratamentos e idades. Com excecao da globulina, os demais parâmetros sanguineos analisados nao sao influenciados. Na fase de creche o tratamento probiotico com celulas inativadas significa uma alternativa viavel para uso principalmente pelo desempenho obtido para ganho de peso; no entanto os tratamentos probioticos nao influenciam as contagens microbiologicas e os parâmetros sanguineos.

Typification of Factors Related to Milk Production and Its Impact on the Sanitary Quality of Milk

Aiming at identifying and characterizing the dairy production systems regarding the hygienic and sanitary practices in milking on the sanitary quality of milk, 32 properties were analyzed through the data collection by means of a semi-structured questionnaire. The collected data were analyzed by multivariate statistical analysis, using the Principal Component Analysis (PCA) and analysis of Ascending Hierarchical Classification Cluster (CHA). Firstly, a cluster analysis was used for forming groups of variables. Through the groups formed was sought to obtain the explanatory variables through the PCA. Three PCA were obtained, which were named according to the variables of greatest effect in the analysis. The groups were called PCA-1: Equipment and contamination; PCA-2: Milking Technology; PCA-3: Scale of production. These results enabled the representation of the different characteristics of the production systems through cluster analysis, where for each PCA was performed a Cluster analysis, always with five groups of dairy production systems being formed with similar characteristics within each group. The formation of the groups enabled to identify that the performance of techniques and hygienic-sanitary managements of milking is more related to the age and producer’s education, linked to time in the dairy business.

Probiotics, their forms of action and the animal production.

The use of antimicrobials in animal production has proven ability to improve animal performance , but the use of these additives has been restricted due to the possibility of leaving residues in meat , and induction of cross-resistance to pathogenic bacteria in humans . Preparing to meet the consumer market that increasingly demand safe and quality foods , have sought alternatives to antibiotic use among these probiotics , live microorganisms administered in adequate amounts which confer health benefits to the host, and many mechanisms are suggested on the mode of action of probiotics , among them competition for binding sites or competitive exclusion , stimulating the immune system , nutritional effect , production of antibacterial substances and enzymes . It has also been studied another very important aspect , the viability of the probiotic micro-organisms used in animal production , ie the importance of assessing the viability of micro -organisms is an essential condition for the action that probiotics can have on body or if the inactivation process reduces or inhibits this action