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来自德克萨斯州牛肉消费的脊髓灰质炎的概率风险评估含有多种食硫来源的牛肉消费配给

Ashli A Brown^1,2, Timothy Herrman²

¹Office of the Texas State Chemist, Texas A&M AgriLife Research, Texas A&M University System, College Station, TX 77843, USA.

Animals : an open access journal from MDPI

|August 29, 2024

概括

德克萨斯州的肉牛面临由于食中的硫而引起的脊髓灰质炎 (S-PEM) 的风险. 南平原的牛最容易受到影响,特别是在加工过程中,井水是硫的主要贡献者.

科学领域:

兽医医学兽医医学兽医医学
动物营养动物营养
风险评估风险评估

背景情况:

硫诱导的脊髓灰质炎 (S-PEM) 是肉牛生产的一个重大问题.
料和水中的食硫含量是影响S-PEM风险的关键因素.
了解硫源的区域差异对于降低风险至关重要.

研究的目的:

根据饮食中硫的摄入量,概率评估德克萨斯州肉牛中S-PEM的风险.
为了确定高风险人群和S-PEM的生产阶段.
评估料成分和井水对食中硫总量的贡献.

主要方法:

为不同牛生产阶段制定两种典型的营养方案.
使用了来自德克萨斯州化学家办公室,NRC和料成分文献的硫 (S) 数据.
德克萨斯州水开发局的德克萨斯州井水的纳入S含量数据.
估计S-PEM风险在各种可代谢能量 (eNDF) 水平使用体可降解硫 (RDS) 作为输入.

主要成果:

南平原地区的牛被确定为最容易受到S的毒性.
在最终生产阶段,肉牛对S-PEM的敏感性增加.
最潜在的风险情景表明,S-PEM风险可能达到种植者28.5%,完成者100%.
井水超过14.5 mg/L S成为德克萨斯州牛肉RDS的主要贡献者.

结论:

井水中的高硫含量是德克萨斯州牛肉生产中关于S-PEM最突出的问题.
需要针对南平原地区的牛进行有针对性的风险管理策略,特别是在完成阶段.
监测和管理井水中的硫含量对于预防牛肉群中的S-PEM至关重要.

关键词:

牛肉牛牛肉牛牛肉牛有效的中性清洁剂纤维纤维.硫化是硫化的一种物质.脊髓灰质炎的马来西亚人硫是一种硫.

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