VEGETABLE EXTRACTS: ASSOCIATION EVALUATION PHYTOTHERAPY IN THE CONTROL OF BOVINE MASTITIS BACTERIAL IN DAIRY PRODUCTIONS

• Grant number: 22/10634-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: March 01, 2023
• End date: January 31, 2024
• Field of knowledge: Agronomical Sciences - Veterinary Medicine - Preventive Veterinary Medicine
• Principal Investigator: Ruben Pablo Schocken-Iturrino
• Grantee: Heloisa Cristina Brugnera
• Host Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil

Abstract

Milk is rich in proteins, minerals and fatty acids, consumed worldwide, and due to its nutritional characteristics, it is a favorable environment for microbial multiplication, whichposes a high risk to public health. Therefore, it is necessary to adopt a set of good hygiene and care practices during milking, which guarantees the quality of the milk and helps in the prevention of diseases, usually caused by pathogenic bacteria. For this, the dip (pre and post-dipping) is a procedure used in order to reduce the microbial load in the teat, and consequently, contamination of milk and infection of the fourth breast. Generally, the products used are based on sodium hypochlorite and iodine, however the literature has evidenced other alternatives with great effectiveness in the reduction of microorganisms, such as products based on plant extracts. In pursuit of product development and relevance natural substances, the present work aims to evaluate the effectiveness of the association of extracts papain, aloe vera (aloe), andiroba, rosemary, tea tree and barbatimão in tests in alive. For this, samples will be collected from teats of dairy cows for analysis. microbiological properties of the main microorganisms isolated from milk (Enterobacteria, Streptococcus spp., Staphylococcus spp., total yeasts and total mesophiles). Thus, it is expected with this work identify a natural alternative to an effective antiseptic in dairy production, capable of reducing microbial concentration in the udder of the cows after pre- and post-dipping, guaranteeing, in turn, the animal and consumer health.