Abstract The aim of this study was to assess the in vitro ovicidal activity of an ethyl acetate extract from Arceuthobium vaginatum (EtOAc-E) and their subfractions (AvR5-AvR14) against Haemonchus contortus using the egg hatching inhibition (EHI) test. The EtOAc-E and subfractions were tested at 0.12-2.00 and at 0.015-2.0 mg/mL, respectively. Distilled water and methanol (2%) were used as negative controls and Thiabendazole (0.10 mg/mL) as a positive control. Treatments with a dependent effect on concentration were subjected to regression analysis to determine the effective concentrations (EC50 and EC90). The major secondary compounds present in the extract and subfractions were identified by high performance liquid chromatography (HPLC). The EtOAc-E and AvR9 exhibited the best ovicidal effect recording 97.5 and 100% of EHI at 0.25 mg/mL, respectively. The EtOAc-E and AvR9 displayed an EC50= 0.12 and 0.08 mg/mL, respectively. The HPLC analysis in the EtOAc-E and bioactive fractions indicated the presence of a polyphenol, glycosylated flavanones, quercetin glucoside, cinnamates, coumarin, cinnamic acid derivative, ferulic acid, coumarate, naringenin, protocatechuic acid and naringin. Results demonstrated that A. vaginatum extract and fraction is able to inhibit the egg hatch process of H. contortus and could be a viable option for the control of small ruminant haemonchosis.

Resumo O objetivo deste estudo foi avaliar a atividade ovicida in vitro de um extrato de acetato de etila de Arceuthobium vaginatum (EtOAc-E) e suas subfrações (AvR5-AvR14) contra Haemonchus contortus, utilizando-se o teste de inibição da eclosão de ovos (EHI). O extrato foi testado em 0.12-2.00 mg/mL, e as subfrações foram testadas em 0.15-2.0 mg/mL. Água destilada e metanol (2%) foram utilizados como controles negativos e Tiabendazol (0.10 mg/mL) como controle positivo. Os tratamentos com efeito concentração dependente foram submetidos à análise de regressão para determinação das concentrações efetivas (CE50 e CE90). Os principais compostos secundários, presentes no extrato e nas subfrações, foram identificados por cromatografia líquida de alta eficiência (HPLC). EtOAc-E e subfração AvR9 exibiram o melhor efeito ovicida, registrando-se 97.5 e 100% do EHI a 0.25 mg/mL, respectivamente. O EtOAc-E e AvR9 apresentaram CE50= 0,12 e 0,08 mg/mL, respectivamente. A análise por HPLC nas frações EtOAc-E e bioativas indicou a presença de um polifenol, flavanonas glicosiladas, glicosídeo de quercetina, cinamatos, cumarina, derivado de ácido cinâmico, ácido ferúlico, cumarato, naringenina, ácido protocatecuico e naringina. Os resultados demonstraram que extrato e frações de A. vaginatum são capazes de inibir o processo de eclosão dos ovos de H. contortus, podendo ser uma opção viável para o controle da hemoncose em pequenos ruminantes.

Abstract Traditional Zacazonapan cheeses have unique organoleptic characteristics and are characterized by being linked to the territory of origin. In the maturation process, there are many interactive variables that are responsible for physical, chemical, biological and structural changes. In order to evaluate the bacteriological evolution of artisanal cheeses during their maturation under non-controlled conditions in two production periods, samples of raw milk and cheese were collected at 0, 30, 60, 120 and 150 d of maturation. The presence of molds and yeasts (MaY), mesophilic aerobic bacteria (MAB), Staphylococcus spp. (Staph), total coliforms (TC), fecal coliforms (FC), Salmonella spp. (Salm) and Listeria spp. (List) was determined. The average microbial load was 9.68, 9.38, 8.55 and 8.10 log10 CFU/g of cheese for MaY, MAB, Staph and TC respectively, as well as 2.68 log10 MPN/g of cheese for FC. Salm was not detected but List was. The microbiological evolution of Zacazonapan matured cheese had counts that exceed the maximum levels of the Official Mexican Standard 243 SSA1 2010.

Resumen Los quesos tradicionales Zacazonapan tienen características organolépticas únicas y se caracterizan por estar vinculados al territorio de origen. En el proceso de maduración se tienen numerosas variables interactivas que son responsables de los cambios físicos, químicos, biológicos y estructurales. Con el objetivo de evaluar la evolución bacteriológica de quesos artesanales durante su maduración bajo condiciones no controladas en dos épocas de producción, se colectaron muestras de leche cruda y de queso a los 0, 30, 60, 120 y 150 días de maduración. Se determinó la presencia de mohos y levaduras (MyL), bacterias mesófilas aerobias (BMA), Staphylococcus spp. (Staph), coliformes totales (CT), coliformes fecales (CF), Salmonella spp. (Salm) y Listeria spp. (List). La carga microbiana promedio fue 9.68, 9.38, 8.55 y 8.10 log10 UFC/g de queso para MyH, BMA, Staph y CT respectivamente, así como 2.68 log10 NMP/g de queso para CF. No se detectó Salm pero si List. La evolución microbiológica del queso madurado Zacazonapan presentó conteos que superan los niveles máximos de la Norma Oficial Mexicana 243 SSA1 2010.

Abstract: Objective: To determine the prevalence and the degree of contamination by molds and yeasts (M&Y), aerobic mesophilic bacteria (AMB), total coliforms (TC) and Salmonella spp. (S). These microorganisms were considered indicators of quality and hygiene in the manufacturing environment of Zacazonapan cheese. Materials and methods: Samples from five cheese dairies at Zacazonapan municipality were collected. The samples were collected directly from hands, water, milk, curd, cheese and surface of utensils for cheese making. Results: All surfaces sampled were contaminated, there was an evident lack of hygiene in the cheese making process, the microorganisms count during cheese manufacturing were: for milk; 6.8, 6.7 and 4.5 log10 CFU/ml for M&Y, AMB and TC, respectively. For cheese, the presence of S was detected and presented the following counting: 9.16, 9.23 and 9.18 log10 CFU/g to M&Y, AMB and TC. Conclusions: The lack of hygiene in dairies and implements for cheese manufacturing represents a risk for human health.

Resumen: Objetivo: Determinar la prevalencia y el grado de contaminación por mohos y levaduras (M&L), bacterias mesófilas aerobias (BMA), coliformes totales (CT) y Salmonella spp. (S) como indicadores de calidad e higiene en el entorno de fabricación del queso de Zacazonapan. Material y métodos: En cinco queserías se obtuvieron muestras de agua, leche, cuajo y queso, y de superficie de las manos y de los utensilios que están en contacto con el queso. Resultados: Todas las superficies presentaron contaminación; por lo tanto, se observa falta de higiene al elaborar el queso. Los conteos durante la elaboración de queso fueron, para leche, de 6.8, 6.7 y 4.5 log10 UFC/ml para M&L, BMA y CT, respectivamente. En queso, se detectó la presencia de S y cuentas de 9.16, 9.23 y 9.18 log10 UFC/g para M&L, BMA y CT. Conclusiones: La poca higiene en queserías y utensilios al elaborar el queso representa un riesgo para la salud humana.

Abstract: Objective: To determine the prevalence and the degree of contamination by molds and yeasts (M&Y), aerobic mesophilic bacteria (AMB), total coliforms (TC) and Salmonella spp. (S). These microorganisms were considered indicators of quality and hygiene in the manufacturing environment of Zacazonapan cheese. Materials and methods: Samples from five cheese dairies at Zacazonapan municipality were collected. The samples were collected directly from hands, water, milk, curd, cheese and surface of utensils for cheese making. Results: All surfaces sampled were contaminated, there was an evident lack of hygiene in the cheese making process, the microorganisms count during cheese manufacturing were: for milk; 6.8, 6.7 and 4.5 log10 CFU/ml for M&Y, AMB and TC, respectively. For cheese, the presence of S was detected and presented the following counting: 9.16, 9.23 and 9.18 log10 CFU/g to M&Y, AMB and TC. Conclusions: The lack of hygiene in dairies and implements for cheese manufacturing represents a risk for human health.

Resumen: Objetivo: Determinar la prevalencia y el grado de contaminación por mohos y levaduras (M&L), bacterias mesófilas aerobias (BMA), coliformes totales (CT) y Salmonella spp. (S) como indicadores de calidad e higiene en el entorno de fabricación del queso de Zacazonapan. Material y métodos: En cinco queserías se obtuvieron muestras de agua, leche, cuajo y queso, y de superficie de las manos y de los utensilios que están en contacto con el queso. Resultados: Todas las superficies presentaron contaminación; por lo tanto, se observa falta de higiene al elaborar el queso. Los conteos durante la elaboración de queso fueron, para leche, de 6.8, 6.7 y 4.5 log10 UFC/ml para M&L, BMA y CT, respectivamente. En queso, se detectó la presencia de S y cuentas de 9.16, 9.23 y 9.18 log10 UFC/g para M&L, BMA y CT. Conclusiones: La poca higiene en queserías y utensilios al elaborar el queso representa un riesgo para la salud humana.

Sunflower silage (SS) is being promoted as an efficient forage for feeding dairy cattle in the face of shortages of irrigation and erratic rainfall. The objective was to compare, through the in vitro gas production technique, the kinetics of ruminal fermentation of SS and its mixtures with maize silage (MzS) to know its nutritional characteristics before its inclusion in feeding strategies. Five combinations of SS with MzS were assessed (MzS%: SS%); T1) 100:0, T2) 75:25, T3) 50:50, T4) 25:75 y T5) 0:100. Combining MzS with 25% SS decreased neutral detergent fiber and acid detergent fiber contents (P<0.05), which resulted in a digestibility of dry mather, organic matter, neutral detergent fiber and metabolizable energy similar to MzS (P>0.05), and with a CP content not statistically higher than MzS. The MzS had the highest total gas production (GP) but at a lower fermentation rate (P<0.05) when compared to T2 that had a better fermentation rate of 0.0530 %/h, with Lag time of 3.4 h. Before ensiling, sunflower supplies 31.8 % more CP, 11.8 % less metabolizable energy and 11.9 % less in vitro digestibility of organic matter than maize plant. Compared to T1, the T2 supplied 1.6 % more crude protein, 2 % less metabolizable energy and 4.4 % less of in vitro digestibility of organic matter. Therefore it is concluded that sunflower silage could be an alternative to substitute up to 25 % of maize silage as the crude protein and metabolizable energy supply are similar to maize silage.

El ensilado de girasol forrajero (Helianthus annuus L.) es promovido para la alimentación del ganado lechero ante escasez de riego y lluvias erráticas. El objetivo fue valorar al ensilado de girasol, solo y en diferentes proporciones con ensilado de maíz mediante degradación in vitro y la cinética de producción de gas. Se realizaron micro-silos, abiertos a los 80 días para el ensilado de maíz (EMz) y 50 días para el ensilado de girasol (EG), evaluándose los siguientes tratamientos (EMz%: EG%); T1) 100:0, T2) 75:25, T3) 50:50, T4) 25:75 y T5) 0:100. En el T2 la fibra detergente neutra y ácida disminuyeron significativamente (P<0.05), resultando en una digestibilidad in vitro de materia seca, materia orgánica, fibra detergente neutra y contenido de energía metabolizable y proteína cruda (P>0.05) similar a T1. Hubo mayor producción de gas total en T1, pero con una menor tasa de fermentación (P<0.05) al compararlo con T2 cuya tasa de fermentación fue de 0.0530/h, con un tiempo Lag de 3.4 h. El girasol aporta 31.8 % más de PC, 11.8 % menos de energía metabolizable y 11.9 % menos de digestibilidad in vitro. Comparado con el T1, el T2 aportó 1.6 % más de proteína, 2 % menos de energía metabolizable y 4.4 % menos de digestibilidad in vitro. Se concluye que el ensilado de girasol podría ser una alternativa para sustituir al ensilado de maíz hasta un 25 %, ya que el aporte de proteína y energía es similar al ensilado de maíz solo.

Milk production in Mexico takes place under heterogeneous conditions, from a technological and socioeconómica! focus, and also responds to the location of the farms. The purpose of this study was to typify the smallholder milk production systems in the Tejupilco municipality in the south of the state of Mexico. Surveys were applied considering productive, social and economic variables to 50 smallholder milk producing farmers. Statistical analyses of the results were performed using a factor analysis and a cluster analysis. Three factors were obtained which explained 67 % of the total variation. The cluster analysis identified four groups of farmers that are different in terms of milk production, size of the plot and number of cows. The economic analysis showed that 60 % of the cost of production is associated with the purchase of concentrated cow feed. The main source of income in the four groups is the sale of milk. It was concluded that group 1 is the most efficient in terms of the use of its resources for production, while groups 2 and 3, despite having more land and animals, are less efficient from an economical point of view.

La producción de leche en México se desarrolla en condiciones heterogéneas, desde el punto de vista tecnológico, socioeconómico, y de las explotaciones. El objetivo de este estudio fue tipificar los sistemas campesinos de producción de leche (SCPL) del municipio de Tejupilco en el sur del Estado de México. Se aplicaron encuestas considerando variables productivas, sociales y económicas en 50 unidades campesinas productoras de leche. El análisis estadístico de los resultados se realizó por medio de análisis de factores y un análisis conglomerados. Se obtuvieron tres factores que explican el 67 % de la variación total. El análisis de conglomerados identificó cuatro grupos de productores, los cuales presentan diferencias en volumen de producción de leche, tamaño de la unidad de producción y número de vacas. El análisis económico mostró que 60 % de los costos de producción se debe a la compra de alimento concentrado para las vacas. La fuente principal de ingresos es la venta de leche en los cuatro grupos. Finalmente, se concluye que el grupo 1 es el más eficiente en el uso de sus recursos para la producción, mientras que los grupos 2 y 3, a pesar de tener más tierra y animales, son menos eficientes desde el punto de vista económico.

O uso da análise de cinética de produção de gases, em conjunto com a análise de prova de curva e as propriedades químicas da forragem permitem uma melhor descrição das características nutritivas das forragens. Objetivou-se estudar a composição nutritiva e características de fermentação de ruminal de três gramíneas, uma leguminosa e uma mistura composta de pastagens do Planalto Montanhoso Central do México. As amostras representativas de Pennisetum clandestinum (kikuyu grama), Sporobolus indicus (rabo de rato), Eleocharis dombeyana (cana), Trifolium amabile (trevo asteca) mais uma amostra composta foram coletadas durante os meses de Julho, Setembro e Novembro de 2003. Foi utilizada a técnica de produção de gás in vitro (GP). Os perfis de GP foram ajustados ao modelo descrito por PALMER et al. (2005). As diferenças (P<0.001) foram observadas entre espécies e períodos quanto à composição química, matéria orgânica e digestibilidade da fibra em detergente neutro. As diferenças (P<0.05) dos parâmetros de fermentação e cinética de produção de gases mostraram T. amabile e P. clandestinum com fermentação mais intensa, ao passo que S. indicus e E. dombeyana tiveram fermentação limitada. Concluiu-se que a combinação da análise de cinética de produção de gases e o perfil de GP ajustado ao modelo matemático ajudou a descrever as características nutritivas das gramíneas, da leguminosa e da amostra composta de forma mais acurada do que quando um dos métodos foi utilizado de forma isolada.

This paper has two objectives, the first is to determine the chemical composition, gas production parameters and the gas release kinetics, at different stages of maturity, of three grasses and a legume commonly found in long established pastures in Mexico central highland plateau. The second is to combine the gas release kinetics analysis and the GP fitted to a mathematical model in order to improve the biological understanding of the fermentation kinetics obtained from the GP technique. Representative samples of Pennisetum clandestinum (kikuyu grass), Sporobolus indicus (mouse tail), Eleocharis dombeyana (reed), Trifolium amabile (Aztec clover) plus a composite sample were collected in the growing season (July, September and November 2003) and analysed using an in vitro gas production (GP) technique. The accumulated GP was fitted to the model described in PALMER et al. (2005). Significant differences (P<0.001) were observed among species and periods for chemical composition, organic matter and neutral detergent fibre digestibility. Significant differences (P<0.05) were observed regarding fermentation parameters and gas release kinetic, with T. amabile and P. clandestinum being the species with the highest fermentability, whereas S. indicus and E. dombeyana were poorly fermented. P. clandestinum and T. amabile showed higher nutritive value than S. indicus and E. dombeyana. Composite samples were influenced by the chemical and fermentation characteristics of all species. It was concluded that the use of gas release kinetics analysis was useful for differentiating the fermentation kinetic of the soluble and insoluble fraction in the grasses and legume. Therefore by performing both approaches, the gas release kinetics analysis and the GP fitted to a mathematical model, gave a better description of the fermentation kinetic of grasses and the legume was achieved when only one approach had been used.