scholarly journals Evaluation of eleven Mexican cultivars of prickly pear cactus trees for possibly utilization as animal fed: in vitro gas production

2016 ◽  
Vol 91 (4) ◽  
pp. 749-756 ◽  
Author(s):  
Paulina Vazquez-Mendoza ◽  
Luis A. Miranda-Romero ◽  
Gilberto Aranda-Osorio ◽  
Juan A. Burgueño-Ferreira ◽  
Abdelfattah Z. M. Salem
Keyword(s):  
Gas Production ◽  
Prickly Pear ◽  
In Vitro Gas Production ◽  
Prickly Pear Cactus ◽  
Pear Cactus

Effect of Partial Replacement of Steam Rolled Corn With Soybean Hulls or Prickly Pear Cactus in the Horse's Diet in the Presence of Live Saccharomyces cerevisiae on In Vitro Fecal Gas Production

2016 ◽  
Vol 42 ◽  
pp. 94-101 ◽  
Author(s):  
Alejandro Esquivel Velázquez ◽  
Ahmed E. Kholif ◽  
Mona M.Y. Elghandour ◽  
Abdelfattah Z.M. Salem ◽  
Roberto Montes de Oca Jiménez ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Gas Production ◽  
Prickly Pear ◽  
Partial Replacement ◽  
Soybean Hulls ◽  
Prickly Pear Cactus ◽  
Pear Cactus

scholarly journals In Vitro Propagation of Three Moroccan Prickly Pear Cactus Opuntia and Plant Establishment in Soil

2013 ◽  
Vol 5 (1) ◽  
pp. 39-44 ◽  
Author(s):  
Aissam EL FINTI ◽  
Rachida EL BOULLANI ◽  
Naima AIT AABD ◽  
Fouad MSANDA ◽  
Mohammed A. SERGHINI ◽  
...  
Keyword(s):  
Basal Medium ◽  
Prickly Pear ◽  
Multiplication Rate ◽  
In Vitro Micropropagation ◽  
Prickly Pear Cactus ◽  
Half Strength ◽  
Micropropagated Plants ◽  
Large Production ◽  
Pear Cactus

Opuntia is one of the most widespread cacti, primarily due to their edible fruit and vegetable mass used as feed. The high demand for young plants of Opuntia made it necessary to find a rapid method of multiplication of the cactus, the safest method consisting in vitro micropropagation of species belonging to this genus. With aim of large production of plant material, a propagation system of three important prickly pear cactus cultivar (Opuntia ficus-indica) in Morocco was developed. Segments of healthy young cladode (containing one areole) were cultivated in Murashige and Skoog medium (MS) containing adenine sulfate (40 mg/1), monosodium phosphate (50 mg/l), sucrose (50 g/l), phytagel (0.3%) and benzyladenine (BA) at 22.2 μM, to start the process of micropropagation. In vitro-developed shoots from areoles were used as secondary explants to induce shoot development in the MS medium with 5 mg/l of BA. All of the three studied cultivars showed an important multiplication rate in this medium. ‘Sidi Ifni M’ (‘Moussa’) cultivar shows the greatest number of shoots followed by ‘Sidi Ifni A’ (‘Aissa’) and ‘Delahia’ 17.26, 14.12 and 12.13 respectively. Rooting of in vitro-generated shoots was achieved most efficiently on half-strength MS basal medium supplemented with 0.5 mg/l of indole-3-butyric acid (IBA) or IAA. Rooting frequencies were in the range from 95 to 100% and the highest mean number of root (19.1) was obtained with IBA for ‘Delahia’ cultivar. All micropropagated plants were transferred to greenhouse and all of them survived acclimatization process and showed good overall growth.

IN VITRO DIGESTIBILITY OF PRICKLY PEAR CACTUS (OPUNTIA SPP.) ADDITIONED WITH BREWERY BY-PRODUCTS

2013 ◽  
pp. 313-317 ◽  
Author(s):  
J. Fuentes-Rodriguez ◽  
A. Abrego-Garcia ◽  
F. Ruiz-Zarate ◽  
G. Montero-Almora ◽  
M. Torres Hernandez ◽  
...  
Keyword(s):  
Prickly Pear ◽  
In Vitro Digestibility ◽  
Prickly Pear Cactus ◽  
Opuntia Spp ◽  
By Products ◽  
Pear Cactus

scholarly journals Development of the prickly pear cactus Opuntia stricta (Haw.) Haw. (Cactaceae) in vitro in response to the replacement of potassium nitrate for a commercial kno 3 fertilizer

2022 ◽  
Vol 52 (1) ◽  
Author(s):  
Cinthia Carolinne de Souza Ferreira ◽  
Cristiane Domingos da Paz ◽  
Joselita Cardoso de Souza ◽  
Ana Rosa Peixoto ◽  
Lucas Silva Rios ◽  
...  
Keyword(s):  
Morphological Changes ◽  
Potassium Nitrate ◽  
Prickly Pear ◽  
In Vitro Cultivation ◽  
Control Medium ◽  
Fresh Biomass ◽  
Prickly Pear Cactus ◽  
Product Costs ◽  
Pear Cactus

ABSTRACT: In micropropagation, potassium nitrate (KNO3), an ACS reagent grade chemical, used in the preparation of growing mediums is expensive and its procurement depends on bureaucratic procedures, as it is controlled by the Brazilian Army. This research to assessed the effect of replacing the ACS KNO3 for a commercially available fertilizer (KNO3- based) on the micropropagation of the prickly pear cactus (Opuntia stricta (Haw.) Haw. cv. Elephant Ear. Treatments used six different fertilizer concentrations (0, 0.5, 1, 1.5, 2 and 2.5 g L-1) and a control consisting of 1.9 g L-1 KNO3, as shown in the MS salts. The survival, size and number of sprouts and the value of fresh biomass were evaluated. After seedling acclimation, we assessed the survival, number of sprouts, length, and number of roots, racket formation, average fresh biomass mass, macronutrient absorption and morphological changes of the seedlings. Explants inoculated with fertilizers at concentrations of 0.0; 2.0 and 2.5 g L-¹ did not grow. The response of explants at concentrations of 0.5 and 1.5 g L-1 of the fertilizer were the same as those developed in a KNO3 medium, and at a concentration of 1.0 g L-1, in all variables, the means were higher than those of the control medium. Therefore, it showed the feasibility of using fertilizers in the in vitro cultivation of the prickly pear cactus, which may remove bureaucratic barriers and reduce product costs by 99.12%.

In vitro calcium bioaccessibility in raw and cooked cladodes of prickly pear cactus (Opuntia ficus-indica L. Miller)

LWT ◽  
2011 ◽  
Vol 44 (7) ◽  
pp. 1611-1615 ◽  
Author(s):  
E. Ramírez-Moreno ◽  
C. Díez Marqués ◽  
M.C. Sánchez-Mata ◽  
I. Goñi
Keyword(s):  
Prickly Pear ◽  
Opuntia Ficus Indica ◽  
Prickly Pear Cactus ◽  
Pear Cactus

In vitro micropropagation of the ornamental prickly pear cactus Opuntia lanigera Salm–Dyck and effects of sprayed GA3 after transplantation to ex vitro conditions

2008 ◽  
Vol 117 (4) ◽  
pp. 378-385 ◽  
Author(s):  
Andrés A. Estrada-Luna ◽  
José de Jesús Martínez-Hernández ◽  
María Esthela Torres-Torres ◽  
Francisco Chablé-Moreno
Keyword(s):  
Prickly Pear ◽  
Ex Vitro ◽  
In Vitro Micropropagation ◽  
Prickly Pear Cactus ◽  
Pear Cactus

OLIVE CAKE SILAGE AS ALTERNATIVE ROUGHAGE FOR RUMINANT: EFFECT ON RUMEN DEGRADABILITY AND IN-VITRO GAS PRODUCTION

2020 ◽  
Vol 23 (2) ◽  
pp. 265-272
Author(s):  
Fatma Hadhoud ◽  
M. Shaaban ◽  
A. Abd El Tawab ◽  
M. Khattab ◽  
H. Ebeid ◽  
...  
Keyword(s):  
Gas Production ◽  
Olive Cake ◽  
In Vitro Gas Production

scholarly journals Associative Effects between Forages and Concentrates on In Vitro Fermentation of Working Equine Diets

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2212
Author(s):  
Mónica Gandarillas ◽  
Juan Pablo Keim ◽  
Elisa María Gapp
Keyword(s):  
High Performance ◽  
Volatile Fatty Acid ◽  
Animal Species ◽  
Nutritive Value ◽  
Gas Production ◽  
In Vitro Fermentation ◽  
In Vitro Gas Production ◽  
Production Experiment ◽  
Need To Evaluate

Background: Horses are hindgut fermenters, and it is therefore important to determine the postgastric nutritive value of their feedstuffs and diets. Moreover, it has been demonstrated in other animal species that the fermentation of diets results in different values than those expected from pure ingredients. Therefore, the general objective of this work is to evaluate the gas production (GP) and volatile fatty acid (VFA) concentration, as well as the associative effects, of mixtures of different forages and concentrated foods, which are representative of the traditional diets of high-performance horses. Methods: An in vitro gas production experiment was conducted to assess the fermentation of two forages and three concentrates that are typical in horse diets. The combination of 70% of forage and 30% concentrates was also assessed to determine potential associative effects. Results: Concentrates and grains produced higher GP and VFA than forages when evaluated alone. When experimental diets were incubated, GP parameters and VFA concentrations of forage–concentrate mixtures had unexpected differences from the values expected from the fermentation of pure ingredients, suggesting the occurrence of associative effects. Conclusions: Our results indicate that there is a need to evaluate the fermentation of diets, rather than predicting from the values of pure ingredients.

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