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Article . 2014
License: CC BY NC SA
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Detección de monensina en piensos para ganado vacuno

Authors: Berneri, Maria Jimena; Miranda, Ariel Omar Miranda; Frances, Oscar Alberto; Mastrantonio Garrido, Guido Enrique;

Detección de monensina en piensos para ganado vacuno

Abstract

La incesante presión de la agricultura, así como la búsqueda de una mayor eficiencia en los sistemas ganaderos, ha conducido a un mayor uso de herramientas farmacológicas como estrategia para mejorar la rentabilidad de la ganadería. La Monensina (MN) es un antibiótico poliéter (PEs) del grupo de los ionóforos elaborado por un hongo, el Streptomyces cinnamonensi. Este trabajo reporta un método de cuantificación de MN en pienso utilizando equipamiento de baja complejidad, disponibles en laboratorios veterinarios de análisis rutinarios, que permite la implementación de un seguimiento más estricto de la formulación de las dietas y sus componentes, evitando pérdidas tanto clínicas como subclínicas que afecten la rentabilidad del sistema ganadero. La técnica es apropiada para medir MN en piensos en dosis normales de trabajo y en sobredosificaciones con un bajo costo de insumos y equipamiento.

The incessant pressure of agriculture and the search for greater efficiency in livestock systems, has led to increased use of pharmacological tools as a strategy to improve the profitability of livestock. The monensin (MN) is a polyether antibiotic (PEs) from the group of ionophores compounds produced by a fungus, Streptomyces cinnamonensi. This work is a communication of a simple and reliable method of quantifying MN in animal feed, using low complexity equipment available in routine veterinary laboratories. Thus, a better monitoring of the formulation of diets and their components will be possible, avoiding both clinical and subclinical losses which in the end affect the profitability of the farming. The technique resulted suitable for measuring MN in feed in normal doses and overdoses working with low cost supplies and equipment.

Fil: Mastrantonio Garrido, Guido Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Departamento de Ciencias Biológicas. Área de Toxicología; Argentina. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina

Fil: Berneri, Maria Jimena. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional La Pampa-San Luis. Estación Experimental Agropecuaria Anguil; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina

Fil: Miranda, Ariel Omar Miranda. Instituto Nacional de Tecnología Agropecuaria. Centro Regional La Pampa-San Luis. Estación Experimental Agropecuaria Anguil; Argentina

Fil: Frances, Oscar Alberto. Universidad Nacional de La Pampa. Facultad de Ciencias Veterinarias; Argentina

Country
Argentina
Keywords

ANALISIS DE ALIMENTOS, TOXICOLOGIA VETERINARIA, PIESOS, https://purl.org/becyt/ford/4.2, https://purl.org/becyt/ford/4.3, MONENSINA, https://purl.org/becyt/ford/4

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selected citations
These citations are derived from selected sources.
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
0
Average
Average
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