Efecto del suministro in vivo de Lactobacillus casei en la alimentación de Cavia porcellus

Palabras clave: Probiotico, Inocuidad alimentaria, Salud humana, Salud Animal

Resumen

El manejo sanitario de los sistemas de producción se realiza con la adición de antibióticos (APC) en el alimento; sin embargo, estas prácticas han incrementado los problemas de resistencia por parte de las bacterias patógenas. A partir de esto se evaluó el efecto del suministro de L. casei  en los parámetros productivos y región gastrointestinal de esta especie. La investigación se realizó en las instalaciones y laboratorios de la Universidad de Nariño y se determinaron parámetros zootécnicos, cuadro hemático, química sanguínea y análisis coprológico. De igual manera, se realizó histología e inmunohistóquimica del intestino delgado de los animales. Se encontró que el suministro de la bacteria mostró parámetros productivos similares a los obtenidos con los tratamientos testigos. Los resultados para química sanguínea y orina presentaron variaciones en cuanto a los datos de referencia, sin embargo, se debe tener en cuenta que los animales utilizados para la evaluación presentan diferencia en cuanto al manejo, dado que la mayoría de reportes se tienen en animales de laboratorio y pocos en sistemas de producción. Además, se observó disminución en la presencia de lesiones gastrointestinales de los animales con suministro de L. casei. Los resultados demostraron la viabilidad del suministro de L. casei en cuyes.

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Cómo citar
Jurado Gamez, H., Zambrano Mora, E., & Chávez Velásquez, C. (2020). Efecto del suministro in vivo de Lactobacillus casei en la alimentación de Cavia porcellus. Biotecnología En El Sector Agropecuario Y Agroindustrial, 18(2), 156-165. https://doi.org/10.18684/BSAA(18)156-165
Publicado
2020-06-26
Sección
Artículos de Investigaciòn