Intoxicação por etanol contido em “levedo” de cerveja em bovinos

Abstract

We describe the occurrence of acute ethanol in cattle fed "yeast" beer and its experimental reproduction. Although not found references to cases of natural poisoning by ingestion of ethanol through the "yeast" beer, this by-product of breweries has been associated with lethal infections of poisoning in cattle in southern State of Rio de Janeiro. In a spontaneous event, before recovering, the animal showed ataxia, recumbency, inability to stand up, numbness, muscle tremors, breathing and tachypnea. Epidemiological surveys carried out in six properties that provide the waste to cattle, have identified risk factors and clinical features of poisoning. Apparently the outbreaks occur in animals accustomed to little consumption, and the "yeast", when newcomer, seems to be more toxic, the periods following the shortage of the product appear to stimulate a greater consumption of the residue and therefore the intoxication. The clinical course is reported in all farms, begins within 30 minutes after ingestion of large quantities of "yeast" and is characterized by dizziness, staggering, falling, atypical positions, bloating, and death within minutes or hours mainly due to Bloat. The administration of the "leaven" of beer and five cattle in doses ranging from 38.46 ml / kg and 137.09 ml / kg was responsible for developing frameworks for mild to severe intoxication, one animal died with 110.49 ml / kg. The symptoms were similar to those observed in the natural case and described in the epidemiological survey, increased by sleepiness, colliding with obstacles, the headrest to the soil, increased heart rate, and nystagmus alcohol breath odor. Boards eardrum had not serious and not associated with cause of death. Necropsy findings were limited to edema gelatinous and translucent in the rumen wall, rumen contents with a characteristic odor of "yeast" beer and white foam in the trachea. Analysis of levels of ethanol in animals that received the "yeast" beer, revealed plasma levels of 253.4 mg / dL to 503.3 mg / dL, and urine from 104.2 mg / dL to 137.6 mg / dL . The quantification of a sample of "yeast" beer run in one experiment revealed an alcohol content of 5%. Histological examination of liver fragments collected in cattle that ingested yeast of beer for 4 months showed no hepatic changes, only one animal that has ingested the "yeast" for 7 months showed moderate fatty degeneration. Despite the assertion by some producers about the addiction developed by the cattle of the alcohol contained in the "yeast" beer, preliminary observations suggest, at first, developing a taste for the product. The adoption of preventive measures to avoid shortages as the "yeast" beer, monitor their consumption or dilute it in water before administration to animals can reduce the risk of intoxication.