Mário de Beni Arrigoni

• IX NUTRITION SYMPOSIUM OF RUMINANTS 7th BRAZILIAN RUMINANT NUTRITION CONFERENCE "Perspectives and Innovations for Intensive Meat Production Systems", AO.R

• Abstract

  When beef cattle are fed high-concentrate diets, there may be a high risk of metabolic disorders, such as acidosis, especially in cattle from Bos taurus indicus genotypes, which have shown to be more sensitive to this disease in some studies. In addition, it is well documented in the literature that there's great variation among animals, and each animal responds differently in order to co…

  Identification of genomic regions and physiological pathways associated with susceptibility to ruminal acidosis in feedlot Nellore cattle., AP.R

• Abstract

  This project will have 2 objectives: 1) evaluate the length of adaptation period to high concentrate diets based on corn grain processed as coarsely ground; and 2) evaluate the effect of the combined use of monensin (MON) and virginiamycin (VM) in the adaptation and finishing period; all of them on feedlot performance, feeding behavior, carcass traits, starch and NDF digestibility (only s…

  Feeding strategies to minimize rumen acidification and improve feedlot performance of Nellore cattle fed high energy diets, AP.R

(Only some records are available in English at this moment)

• Abstract

  The interactions between the rumen microbial populations can be changed by nutritional strategies adopted and it can affect the fermentation dynamics and consequently the beef cattle performance . The use of co-products in the diets of feedlot beef cattle has increased to reduce feed costs. A new co-product are the distillery grains from the corn based ethanol industry. The information ab…

  Quantification of microbial populations and ruminanl fermentation of Nellore cattle fed with different levels of wet corn distillers grains, BP.PD

• Abstract

  Feed costs account for a large proportion of the total costs in beef production, making continuous demand for alternative and economical feeds for use in the animal diets. The option it has been gaining prominence recently in Brazil, it is the wet distillery grains, due to the beginning of the ethanol production from corn. In view of the above, the objectives of the present study will be …

  Wet distillers grains fed crossbred Nellore/Angus on feedlot: feed intake, feeding behavior and ruminal health, BP.MS

• Abstract

  As a result of the increase in the costs of foods commonly used in ruminant diets in intensive production systems, the propose that studies should be carried out aiming at alternatives of lower value without compromising animal performance. One option that stands out is the waste generated as a result of the production of ethanol from corn, called distillery grains. These are extensively …

  Wet distillers grains fed Nelore cattle: digestibility and ruminal parameters, BP.MS

(Only some records are available in English at this moment)

• Abstract

  The rumen microbial population includes bacteria, ciliate protozoa, archaea, and fungi. A group of potential growth promotors are formed by degradation of branched chain amino acids (BCAA) by proteolytic bacteria and protozoa. The BCAA can be transported and preferentially incorporated into protein or are deaminated and decarboxylated to branch chain volatile fatty acid (BCVFA). The effec…

  Microbial biodiversity analysis and utilization of branched chain volatile fatty acids by rumen bacteria, BE.EP.PD

• Abstract

  The objective of this study will be the evaluation of inclusion of Wet Distillers Grains (WDG) and its effects on fermentation and degradability of diets in the dual-flow continuous culture system. The experiment will be carried out in the Faciola's Lab at the Department of Animal Science, University of Florida, with eight fermenters (dual-flow continuous culture system); each fermenter u…

  Effect of wet distillers grains on ruminal fermentation, digestibility, microbial population in a dual-flow continuous culture system, BE.EP.MS

• Abstract

  The fat and fatty acids, whether in adipose tissue or muscle, contribute importantly to various aspects of meat quality and are central to the nutritional value of meat. Studies have show that variations in the absolute concentrations and relative proportions of diferente fatty acids can affect the composition of meat and many of its physical and chemical features. The objective of this r…

  Evaluation of the Lipid Profile from Cross-Bred Holstein Beef, BE.EP.MS

(Only some records are available in English at this moment)