PSVII-16 Evaluation of the Population Profile of Methanogenic Microorganisms in Animals Treated with the Additive Fator P

The effects caused by climatic variations in the world, have been attributed to the increase in the emission of greenhouse gases and as a consequence of worsening global warming. The improper handling of animals can contribute to the emission of gases of enteric origin, which are harmful to the environment. The use of additives in the diet of animals tends to be more advantageous as it will equilibrate the ruminal microbial flora, modulate the ruminal metabolism, and reduce the emission of greenhouse gases to environment. Fator P is a natural additive that was developed to attend the current needs of the livestock market, and make the management system more productive and sustainable, and reduce impacts on the environment. The aim of this work was to evaluate the profile of methanogenic microorganisms by the method of relative quantification by qPCR in animals treated with the natural additive Fator P. The experiment was carried out in triplicate, with a total of six animals, in pasture, receiving 6 gr of the Fator P additive and control. Over 28 days of experiment, the ruminal liquid was collected in days 0, 2, 4, 7, 10, 14, 21, 28, and the DNA was extracted using the Qiagem 51604 kit. The reaction of qPCR was realized using a primers sequence of total bacteria and methanogenic bacteria. The population profile of microorganisms over the days, Factor P showed a statistically significant reduction (p < 0,05) on days 2 (55,7%; p = 0,0188), 7 (72,08%; p = 0,0445), 14 (56,31%, p = 0,0123), 21 (46,62%, p = 0,0049), 28 (53,28%, p = 0,0499). The result indicates that the reduction in the population of methanogens can reduce the emission of gases of enteric origin and shows the efficiency of the additive in management system more productive and sustainable.

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Food formulation and not processing level: Conceptual divergences between public health and food science and technology sectors

Observed changes in eating and drinking behaviors in economically developing countries are associated with increase of obesity and related chronic diseases. Researchers from field of public health (PH) have attributed this problem to food processing and have created new food classification systems to support their thesis. These classifications conceptually differ from processing level concepts in food science, and state to people that food processing is directly related to nutritional impact of food. Our work aims to compare the concept of food processing from the standpoint of food science and technology (FST) and public health and to discuss differences related to formulation or level of processing of products and their impact on nutritional quality. There is a misconception between food processing/unit operation/food technology and formulation or recipes. For the public health approach, classification is based on food products selection and the use of ingredients that results in higher consumption of sugar, sodium, fat, and additives, whereas in FST, processing level is based on the intensity and amount of unit operations to enhance shelf life, food safety, food quality, and availability of edible parts of raw materials. Nutritional quality of a product or preparation is associated with formulation/recipe and not with the level of processing, with few exceptions. The impact of these recommendations on the actual comprehension of food processing and quality must be considered by the population.