lecturer: gergely kutszegi · 2020-03-29 · leaf blade petiole leaf base leaf of dicots leaf of...

Veterinary botany – Seminars, 2020

Lecturer: Gergely Kutszegi

http://weedwise.conservationdistrict.org/civu

www.horse-report.com

www.newyorker.com

http://www.wikiwand.com/en/List_of_poisonous_plants

Department of botany

Dr Judit HÁZI senior lecturer

Gergely KUTSZEGI Kutszegi.Gergely.Jozsef

@univet.hu

Dr Evelin PÉLI associate professor

Dr Dániel CSERHALMI

head of department

Ferencné GERENCSÉR department engineer

Dr Luca TÓTH PhD student

Bea Szabóné VARGA secretary

Dr János VETTER professor

General information Lectures: oral exam in the exam period (2 topics for 300 points; 150 points each)

Seminars: 3 mid-term (written) tests (3 topics for 300 points)

Based on the points of Seminars and the oral exam of Lectures, one final grade is given for veterinary botany

Mid-term tests: • on Seminar 4 • on Seminar 8 • on Seminar 14

Rejection level: 50% (for each test and for each topic of the oral exam)

Each test can be retaken once during the retake week

Each test must be passed to get the Seminars accepted (receive signature) and get the possibility to take oral exam (both oral topics must be passed for acceptance)

517 – 600 5 457 - 516 4 397 – 456 3 307 – 396 2 0 – 306 1

Grading (whole course)

86% 76% 66% 51%

Maximum 2 absences from Seminars (you must present a medical certificate)

No change among groups; everybody must complete each Seminar in her/his own group

In very justified cases, any group change must be reported at least 24 h before the Seminar

Downloads

https://univet.hu/en/education/documents/36153

Own notes

General information

Peeping into the first test

Species name in Latin 2

40% Species name in English 1

Family name in Latin 1

In which forage type does the plant species belong to?

1

60% Nutritive value 1

Antinutritive compounds 2

Effects of antinutritive compounds

2

Points

Σ 10 points/species (10 species/tests; 100 points in total)

For each species, the Latin, or English name must be fulfilled to get points for the other questions

1. Cereals 2. Pulse crops and oil plants „grain legumes” 3. Forage legumes and fleshy forages

4. (Test 1); poisonous plants affecting heart functions, or containing HCN

5. Poisonous plants affecting the CNS 6. Poisonous plants with complex and other effects 1 7. Poisonous plants with other effects 2 8. (Test 2); indoor and garden plants

9. Medicinal plants 10. Grasslands 11. Visit in the botanical garden „Füvészkert” 12. (Test 3); Botanical hay analysis (visit in a horse

stable) 13. Analysis of stomach/rumen contents; (retake tests)

Weekly schedule of Seminars

Crops & forages

Poisonous plants

Other plants of

veterinary importance

Cereals

The importance of crop plants in the world

Numberof

people

Crop plants (1000

t)

Years

Years

(t)

The importance of crop plants in the world

Taxonomic placement of cereals

Monocots grass family (Poaceae)

General morphology of species in family Poaceae

Fibrous root system

http://www.plantsciences.ucdavis.edu/gmcourse/text/Chapter4.htm

• Meristematic cells are close to the ground

• Adapted for grazing

• Survive trampling

nodus

internodium

Grass stem

General morphology of species in family Poaceae

leaf blade

petiole

leaf base

Leaf of Dicots Leaf of Monocots (grasses)

leaf base (leaf sheath)

leaf blade

auricle

ligule

stem (culm)

No petiole

Leaf morphology of cereals

Avena sativa : large ligule Triticum aestivum : large auricles

Leaf morphology of cereals

Leaf morphology of cereals Hordeum vulgare

barley Secale cereale

rye Triticum aestivum

wheat Avena sativa

oat

lemma

palea

awn

p

s

l

l: lodicule, s: stamen, p: pistil

Inflorescence of grasses

floret

outer glume inner glume

spikelet

rachis (rachilla)

spike (ear)

A spikelet with one floret

…with two florets

The spikelet

Spike (without pedicels) Panicle (with pedicels)

nodes

Inflorescence of grasses

Two basic inflorescence types among cereals

Fruit wall

Aleurone layer (albumin)

Endosperm containing: starch + gluten (gliadin and glutenin)

Seed coat

Taxon specific cells

Grain (seed & fruit wall together) of grasses

100 ×

1500 ×

5 mm

united

Nutrient content of cereal grains

Large amount, well digestible nutrients, but see gluten

High energy content (NFE, N free extract): mainly starch 60-70% (endosperm)

Fatty acids (poor): 2-6% (embryo)

Proteins (poor): 10-15%, poor in lysine, methionine, cysteine

Fibers: 2-12%

P: 60-70% in phytic acids (low feed conversion for monogastric animals)

Vitamins: B (seed coat), E (embryo)

Trypsin inhibitors (low concentration)

Utilization of cereals

As fresh plants for forage: cereal species alone, or mixed with legumes; or fermented

Whole grains: meal (coarsely grinded grains), flour (finely grinded) and milling by-products: bran, germs

Straw: food (to enrich fiber content), bedding, biofuel

Medicine: oat

TRITICUM AESTIVUM - common (bread) wheat

Origin: Fertile Crescent

The 3. most important cereal

Previously fragile spike, smaller yield

Soft wheats (generally poorer in proteins); for forage and human consumption

Hard wheats: e.g., T. durum – durum wheat (tetraploid)

T. durum: richer in proteins

Soft wheats: richer in starch

The plant is generally glabrous with large, haired auricles

Spikelets ovate, laterally compressed; persistent on plant


Lemma with awn ssp. aristatum

Lemma without awn ssp. muticum


3-5 florets in a spikelet


Flattened, ovate spikelet (a) and fleshy rachilla (b) of a well visible zigzag shape

(a)

(b)

(a)

(b)

Morphology of wheat grain

• 6-8 mm long (shorter than a rye grain)

• With a longitudinal crease

• More rounded than a rye grain

• With a tuft of hairs at apex

• Pale straw or reddish brown

Proportion of nutrients is similar to that of in cereals in general

Highest protein content (13-15%), but with a moderate biological value (selective for certain amino acids)

Water-soluble compounds: NSC = non-starch carbohydrates; e.g., arabinoxylan

Nutritive value: wheat

75% 25%

Antinutritive compounds in general

Chemical inhibition of:

• metabolic processes

• absorption and effects of vitamins, hormones, enzymes

• feed conversion; in practice, by decreasing the general nutritional value of forage

Gluten: abnormal immune response autoantibodies coeliac disease (gluten sensitivity)

Arabinoxylan: large quantities in meal gelling effect absorption of nutrients, sticky feces, Irritable Bowel Syndrome

If finely grinded sticks to the palate (of pig) rough grist

Phytates: chelate essential ions deficiency decreased feed conversion ratio (FCR)

Antinutritive compounds in wheat

coeliac disease normal small intestine

small intestine

Utilization: wheat

Average yield for grains: 4-6 t/ha

Forage availability: June-July (green plants earlier)

1. Bread, flour, milling by-products

2. Forage

• grain (whole grain, or coarsely grinded) for poultry

• bran (high fiber content; good for milk production)

• forage flour (for fattening animals)

• germs (rarely)

3. Other products: straw, paper

T. monococcum einkorn

T. dicoccum emmer

T. spelta spelt

Other wheat species


Formerly a weed in wheat fields species selection

Currently used mainly for forage

On soils of poor quality

Mainly in cool temperate climatic zone; also under semiarid conditions

SECALE CEREALE - rye

With a slight greyish blue hue

Small naked auricles and darker, naked nodi

Awns are almost parallel to each other


Nodding spike

Narrow lemmas with stiff hairs on their keels and a long awn

Grain not completely covered by glumes

Spikelets arranged seemingly in 4 rows

2 fertile florets in a spikelet


Greyish brown with a slight blue hue

Without hairs

Longer (6-8 mm) and more slender (2-3 mm) than a wheat grain


Proportions of nutrients are similar to that of in cereals in general

Compared to wheat: • lower protein proportion, but proteins contain

more lysine • lower gluten content (contains secalin) • Higher arabinoxylan and pectin content

Nutritive value: rye

Antinutritve effects

Secalin (gluten sensitivity), phytates, inhibitors (decreased FCR), arabinoxylan (gelling effect)

In high proportions (>15%), it makes the forage bitter (presence of pentosans)

Ergot body infection

Utilization: rye

1. Bread, milling by-products

2. Forage (fodder) – grinded grains for poultry, pig

3. As green plant: together with fabaceous species (legumes)

4. Other products: straw

Average yield for grain: 2-3 t/ha

Forage availability: July-August (green plants earlier)

CLAVICEPS PURPUREA – ergot fungus

Middle Age: St. Anthony’s fire

First data from the 9th century

Salem witch trials

17th century – reveal the effect of ergotized bread

Produces alkaloids

Induce smooth muscle contraction (styptic effect abortion) Miklós Békésy: cultivation of Claviceps)

Albert Hofmann – LSD synthesis

Clavicipitaceae family

CLAVICEPS PURPUREA – ergot fungus

Life cycle of C. purpurea

Poisonous substances in ergot body

Ergot alkaloids = lysergic acid derivatives

Biosynthesis from tryptophan (true alkaloids)

• amin alkaloids (e.g., ergotamin)

• peptid alkaloids (e.g., ergometrine)

• clavine alkaloids (e.g., ergoclavine)

Contraction of non-striated muscles and veins – structure is similar to dopamine and serotonin

Ergotism Coufal-Majewski, S. et al. (2016): Impacts of cereal ergot in food animal production. Frontiers in Veterinary Science, 3.

A low level of, but long-term (chronic) ergot poisoning

Gangrene: vasoconstriction finally the poorly vascularized distal structures fall off

Symptoms

• peeling, desquamation,

• weak peripheral pulse,

• edema,

• loss of peripheral sensation

Gangrenous ergotism

Symptoms of ergotism in horse

• swollen joints

• little or no hindquarter impulsion

• fatigue

• back stiffness

• teeth grinding

• bad posture, lameness

• watery feces

A one-time high dose (acute) ergot poisoning

Symptoms

• itching

• painful seizures and spasms

• feeling of burning skin (paresthesia)

• nausea and vomiting, diarrhea

• headache

• mania, psychosis

• hallucinations, visions

Lethal dose for humans: 50-500 mg/kg bw (~ 1 teaspoon)

Convulsive ergotism

HORDEUM VULGARE – six row (winter) barley


Previously: bread made of wild barley

Currently: mainly for forage

H. distichon – two row (spring) barley brewing malt

Better production under cool and humid climate

Six row barley (H. vulgare)

Two row barley (H. distichon)

• Large auricles without hairs

• Well-developed awn J.G. Davis, Bugwood.org

HORDEUM VULGARE and H. distichon Spikelets of six row barley always with 3 fertile florets, but: • when grains are large, spike looks like having 4 rows • when grains of smaller sizes, 6 distinct

rows may not be clearly visible

Barley grains covered inseparably by a palea and a lemma (hulls)

Pearled barley: without hulls, germ and bran

1 cm


At least 11% protein for forage types, but with a low lysine content

Poor in gluten but contains hordein

High crude fiber proportion with a considerable proportion of water-soluble β-glucan (an NSC compound)

Nutritive value: barley

Antinutritive effects

General effects of gluten, phytates, inhibitors

High proportions of barley in forage gelling effect (β-glucan) sticky feces for poultry, laxative for pig

Straw and glumes can hurt the mouth actinomycosis

Utilization: barley

1. Forage (grain) – mainly for fattening pig; green plants rarely

2. Brewing malts (H. distichon)

3. Straw - for bedding only


Forage availability: June-July (green plants earlier)

AVENA SATIVA – oat

Origin: Eurasia (Afganistan, Iran)

Formery a weed in wheat and barley fields

Under cool and humid climate and in coastal regions

Tolerates poor soils

Used increasingly in human diet

2 fertile, 1 sterile floret

AVENA SATIVA – oat

With no auricles, but with a large ligule

Nodding panicle (with pedicels)

Large glumes

Palea and lemma (hulls) cover the grains

Oat grain Elongated grain

(length: 12-15 mm) with hairy hulls

1 cm

Palatable and well digestible

High raw fiber content; of this, only a small proportion is water-soluble like arabinoxylan (NSC)

Rich in pectin and essential fatty acids (5%); the richest fatty acid content among cereals

Large germ: high protein content (avenins), good amino acid pattern – no gluten

Low energy: dietetic

Low Ca, but high P, vitamin B1 and vitamin E contents

Nutritive value: oat

Phytates, inhibitors, arabinoxylan, gelling effect, laxative


Utilization: oat

1. Forage – horse, breeding animals (improves sperm quality)

2. Green forage (rarely causes colic)

3. Straw: for forage and bedding

4. For humans: oat flakes, baby food, tincture drops against mild stress and anxiety

As an ethnoveterinary medicine: for feeding pig after calving

Average yield for grain: 2-3 t/ha

Forage availability: mid-July (green plants earlier)

ZEA MAYS – corn, maize

Prop roots

Deep roots

Solid stem


Long, narrow leaves grow alternately with leaf sheath


husk

tassel

silks

stalk

roots

ear of

corn

pollen

♂ Panicle Inflorescence of maize

♀ Axillary pistillate spadix

Unisexual flowers

Long, silky styles

The cob: grains of different colors

Origin of maize

Comes from Mexico

In Europe: from the 15th century

Absolute crop (needs human help for reproduction)

The most important cereal

GMO corn

A C4 type plant (see lectures)

Modern corn = Teosinte sp. × ancient corn species?

Teosinte mexicana

Origin of maize

Mayan sculptures with maize

CO2 fixation is more efficient in C4 plants under warm and arid climatic conditions

C3 plants are more efficient under cool, humid climate

Climate change: converting C3 plants (e.g., rice) artificially to C4

Maize: a C4 type plant

Major cultivars convarietas dentiformis – dent corn

Large, soft, floury endosperm dented after drying

For forage only

Mainly hard, glassy endosperm

Soft and hard types, food industry

For flour, grist and decoration

Major cultivars conv. vulgaris – flint corn

Tough seed coat, glassy endosperm, smaller, pearl-like grains

Human consumption, sometimes forage for rodents

Major cultivars conv. microsperma - popcorn

High sugar content, wrinkled, raisin-like

Human consumption

Common vegetable, salad

Major cultivars conv. saccharata – sweet corn

Nutritive value: maize

The highest energy content – high starch and fat contents (many poly-unsaturated fatty acids, e.g., linoleic acid)

Low proportion of: • protein (9-10%), mainly

zein • essential amino acids

(lysine, tryptophan) • fiber

Carotenoids coloring effect yellow egg yolk

Very low levels of B3 vitamin (niacin) and tryptophan in corn

Exclusive consumption of corn with molasses and alcohol in the 18-19th centuries

4D disease – diarrhea, dermatitis, dementia, death

Pellagra (pelle agra – rough skin): black tongue disease

No antinutritive compounds in corn

Nutritive value: maize

Black hairy tongue

Utilization: maize 1. Grain • Corn on cob (water: 25-30% when harvested) 13% of

water after dried in a corn crib

In the past, today rarely Such a boring day!

Currently, shelled corn is harvested (water < 35%, black layer)

• High-moisture corn grains are dried

• Ensilage under anaerobic conditions (lactic fermentation) for pig and ruminants

• Maybe preserved by propionic acid or acetic acid

• Cooling (for human consumption)


Forage availability: depends on cultivar (Sep – Oct)

Utilization: maize

Corn stubble with grazing cattle

Utilization: maize

2. Corn silage: grain & whole plant

Silo, ensilage preserve forage for winter

Corn: large, non-woody biomass;

harvested when milk line of maturing grains have nearly disappeared

During ensilage: shredding compressing into silo excluding oxygen anaerobic fermentation food for dairy cows

Average yield: 15-30 t/ha Harvest: August

The whole corn plant can be harvested for silage at the flowering stage:

• without ensilage, it can be a fresh forage for cattle, but

• for horse, it may leads to distension.

2. Corn silage: whole plant

Corn plants are harvested (a-b), stored (c) and fermented (d) in a process called ensilage

a) b)

c) d)

Mixture of grinded corn grains and cobs (CCM)

High fiber content

Mainly for pig

Preserved by fermentation

Molasses: a viscous by-product of refining sugar beets into sugar

3. Corn Cob Mix (CCM) & cob with molasses

• Food, starch, alcohol production, cooking oil; for humans

• Paper industry

• Bedding for animals

• Biofuel

• Substrate for mushroom production

4. Other utilization of corn

Origin: Africa

Tolerates drought and heat (a C4 type plant)

Cultivated for its grain

Older shoots, freshly or fermented, are applied as forage

SORGHUM BICOLOR – grain sorghum


With hairs

Types different in color


Rounded grains of dull color

Industrial utilization

SORGHUM BICOLOR var. technicum – broom corn

SORGHUM × DRUMMONDII – Sudan grass

Nodding panicle with twisted pedicels

The whole plant up to 3 m

SORGHUM × DRUMMONDII – Sudan grass

Fusiform, glossy (shiny) grains covered by the hulls

Sorghum species

One of the firstly cultivated crops

Mainly under arid climate

Tolerates drought and heat (C4 type plants)

Human importance

Forage for animals

Contains cyanogenic glycosides: dhurrin

Only in young leaves and shoots

Releases hydrogen cyanide (HCN)

HCN: mechanism of action

Inhibition of cytochrome C oxidase enzyme (the last enzyme in the respiratory electron transport chain located in the mitochondrial inner membrane) histotoxic hypoxia

LD50: 0.5-2.5 mg/kg bw (human)

Hydrogen cyanide toxicity: symptoms

• 15-20 minutes (1 hour) after CG containing plants are eaten:

- blood, mucous membranes (and skin) of cherry color; clotting of blood is slow

- nausea, vomiting, breath with smell of bitter almond - heavy breathing - muscle contraction, spasms - stumbled walk, coma, death

• Symptoms last for 30-60 minutes

• After 2 hours, there is a good chance of survival

S. bicolor : similar to barley but contains more energy, less protein and a higher proportion of essential amino acids

S. x drummondii : similar to corn; with more protein (raised for forage)

Nutritive value: Sorghum spp.


Dhurrin: mainly in stem and leaves of young plants (< 20 cm)

See the effects of dhurrin and other cyanogenic glycosides in Seminar 4

Average yield for grains: 2-4 t/ha (S. bicolor)

S. bicolor : meal, substitution of barley; for poultry and pig

Some cultivars applied for silage – cattle, sheep

S. × drummondii : as green forage in June and July or as silage (min. 1 m tall but before flowering)

Broom

Utilization: Sorghum spp.

The importance of cereal grains in food safety

Starch grains have different sizes and shapes among cereals

Food adulteration

Wheat; Ø 5-25 μm

Rice; Ø 2-10 μm Corn; Ø 10-15 μm

The importance of cereal grains in food safety

Potato; Ø 10-150 μm

Banana; Ø 15-25 μm

Pea; Ø 15-25 μm

Triticosecale - triticale

Hybrid:Triticum × Secale

First bred: end of 19th century

Protein content is higher than in rye

Used mainly as a forage (for dog, cat and game) together with fabaceous plants)

Biofuel

Bread, biscuits, morning meals wheat

rye

triticale

Panicum miliaceum – common millet

Stone Age cereal

Similar to oat: gluten free; low digestibility

C4 type plant

Photosensitization (a hypersensitive skin reaction against light; see Seminar 6)

Odriozola et al. (2009)

Panicum miliaceum – common millet

Mainly bird food (freshly)

Bird food, hay for horse and ruminants

For humans: millet ball, mush

Utilization: common millet


(Primary) photosensitization

Long-term application in mammals: skin irritation, ulcers

Common millet: photosensitization

Setaria italica – foxtail (Italian) millet

Ancient cereal (Eastern- and Middle-Asia) – 6000 BC


Short growing period

Human consumption (East)

Grain: bird food, grinded for cattle

As hay for horse

Setaria italica – foxtail (Italian) millet

Phalaris canariensis – canary grass


Bird food

Oryza sativa – rice

Oryza sativa – rice

Not important as forage

The second important cereal for humans (Asia)

Low protein content; good amino acid pattern; high level of carbohydrates

Exclusive consumption of white rice beriberi syndrome

Pseudocereals

Broad-leaved dicots (not grasses!)

Edible starchy seed – gluten free

Higher protein contents than that of cereals

Mainly albumin and globulin

In general: „ancient crops”

Fagopyrum esculentum – buckwheat Polygonaceae – knotweed family

Fagopyrum esculentum – buckwheat

Fagopyrum esculentum – buckwheat

Similar nutritive value compared to cereals but contains more protein (20%)

Fruits (achenes) with hulls cause photosensitivity (fagopyrism)

Mainly of human importance but it can be changed in the close future

Seeds with hulls

Seeds without hulls

Amaranthus spp. – amaranths

Origin: Latin America

Aztec and Inca cultures used them as cereals

Drought resistant

Mush, bread (amaranth flour), flan, decoration for humans; forage (green plant) for animals

Seeds have a nutty taste, good amino acid pattern and high lysine and low NO2

- ion

contents

Amaranthus caudatus

Amaranthus hypochondriacus

lecturer: gergely kutszegi · 2020-03-29 · leaf blade petiole leaf base leaf of dicots leaf of...

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