scholarly journals PSXII-11 In vitro fermentative parameters of diets containing increasing inclusions of soybean molasses for sheep

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 411-412
Author(s):  
Maria Carolina G Arruda ◽  
Sérgio A G Pereira-Junior ◽  
Marco Túlio C Almeida
Keyword(s):  
Total Concentration ◽  
Gas Production ◽  
Repeated Measurements ◽  
Buffer Solution ◽  
In Vitro Fermentation ◽  
Linear Effect ◽  
Orthogonal Contrasts ◽  
In Vitro Gas Production ◽  
Fermentation Parameters

Abstract The objective of this study was to evaluate the effects of increasing inclusion of soybean molasses (SM) in sheep diets on in vitro gas production, pH, N-NH3 and VFA. Three ruminally-cannulated adult sheep were used as donors of inoculum. The treatments consisted of diets containing 0, 10, 20 and 30% of SM (DM basis) with forage: concentrate ratio of 20:80. The experimental design was completely randomized with repeated measurements over time (2, 6, 12 and 24 hours). Flasks with a volume of 50 mL were used for incubation. Approximately, 0.2 g of sample, 10 mL of the inoculum and 20 mL of the McDougall buffer solution were added into the flasks. Each time consisted of 6 bottles per treatment and 2 bottles without sample (n = 104). Gas production was measured by a pressure transducer. Concentrations of N-NH3 was determined using micro-Kjeldhal apparatus, and VFA was determined by gas chromatography. The disappearance of DM was evaluated by filtration using nylon bags (50 μm porosity). The data were analyzed using the MIXED procedure of SAS. Orthogonal contrasts were used to determine the linear and quadratic effect of SM inclusion. Total concentration of VFA, pH and gas production per g disappeared (mL/g DM disappeared) had no significant effect (P > 0.05). Gas production per incubated g (mL/g DM incubated), disappearance of DM (%) showed increasing linear effect (P < 0.05), with values of 92.87 to 119.64 and 58.48 to 75.40 for 0 and 30% of SM, respectively. N-NH3 (mg/dL) presented a linear decreasing effect (P < 0.05), ranging from 19.27 to 16.95, for 0 and 30% of SM, respectively. The inclusion up to 30% of SM (DM basis) in sheep diets did not affect in vitro fermentation parameters and did not promote a difference in gas production per g disappeared when compared to other treatments.

scholarly journals PSXII-6 In vitro fermentative parameters of diets containing increasing inclusions of WDG for feedlot sheep

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 412-412
Author(s):  
João Pedro A Bertoco ◽  
Marco Túlio C Almeida ◽  
Maria Carolina G Arruda ◽  
Sérgio A G Pereira-Junior ◽  
Antonio A Cruz ◽  
...  
Keyword(s):  
Total Concentration ◽  
Gas Production ◽  
Repeated Measurements ◽  
Buffer Solution ◽  
Quadratic Effect ◽  
Linear Effect ◽  
Orthogonal Contrasts ◽  
In Vitro Gas Production ◽  
Male Sheep

Abstract The objective of this work was to evaluate the effects of increasing inclusion of WDG in diets for sheep on in vitro gas production, pH, N-NH3 and VFA. Three ruminally-cannulated adult male sheep were used as donors of inoculum. Treatments consisted of diets containing 0, 15, 30 and 45% WDG inclusion on dry matter basis with forage: concentrate ratio of 20:80. The experimental design was completely randomized with repeated measurements over time (3, 6, 12 and 24 hours). Flasks with a volume of 50 mL were used for incubation. Approximately 0.2 g of sample, 10 mL of inoculum and 20 mL of McDougall buffer solution were added into the flasks. Each time consisted of 7 flasks per treatment and 2 flasks without sample (n = 120). Gas production was measured using a pressure transducer. Concentration of N-NH3 was determined using micro-Kjeldhal apparatus and VFA was determined by gas chromatography. The data were analyzed using MIXED procedure of SAS. Orthogonal contrasts were used to determine the linear and quadratic effect of WDG inclusion. Increasing linear effect was observed for pH (P < 0.05) when WDG was included, with a lower value for 0% WDG (6.90). For N-NH3 and gas production, a linear decreasing effect (P < 0.05) was observed, ranging from 12.60 to 8.45 mg/dL and 93.47 to 58.40 mL/g incubated for 0 and 45% WDG, respectively. The total concentration of VFA did not present a significant effect. Butiric acid showed a linear effect (P < 0.05) ranging from 9.50 to 8.69 mM/L for 0 and 45% WDG, respectively. The acetic acid had a quadratic effect (P < 0.05), ranging from 52.92 to 58.59 mM/L for 15 and 45% WDG, respectively. The results indicate that the inclusion of up to 45% WDG in feedlot sheep diets promoted lower in vitro fermentation without altering the total VFA concentration.

scholarly journals PSIX-11 In vitro fermentation parameters of defatted hemp samples at different levels of irrigation

2020 ◽  
Vol 98 (Supplement_4) ◽  
pp. 422-423
Author(s):  
Aghata Silva ◽  
Aaron Norris ◽  
Arturo Franco ◽  
Felipe H De Moura ◽  
Mozart Fonseca
Keyword(s):  
Volatile Fatty Acids ◽  
Gas Production ◽  
Metabolizable Energy ◽  
P Value ◽  
In Vitro Digestibility ◽  
In Vitro Fermentation ◽  
Rumen Microbes ◽  
In Vitro Gas Production ◽  
Fermentation Parameters

Abstract The objective of this study was to determine the influence of defatted hemp under three irrigation regimes (0, 100, and 200 mm: DF0, DF1, and DF2 respectively) on in vitro fermentation parameters relative to alfalfa (Medicago sativa). Fermentation kinetics was accessed through in vitro gas production technique. Two ruminally cannulated Angus steers were used as inoculum donors in four incubation runs. For each incubation, four 160-mL serum bottles containing 200 mg of air-dried samples were incubated in 14 mL of buffering media and 4 mL of rumen inoculum. Each incubation spanned 48h with gas production measured at 0, 3, 6, 12, 24, and 48-h post-incubation. In vitro true digestibility of dry matter (IVTDMD) and organic matter (IVTOMD), total gas production (TGP), metabolizable energy (ME) and total volatile fatty acids (VFA) were determined. Hemp and alfalfa were compared via orthogonal contrast using the GLIMMIX procedure of SAS (version 9.4) with treatment as fixed effect and run as a random. Relative to alfalfa (Alf) hemp displayed increased TGP (P < 0.01; 31.1 vs. 27.47 mL) that remained following correction for DM and OM (P ≤ 0.05). Similarly, IVTDMD and IVTOMD were higher for hemp (P < 0.01; 77.7 vs. 70.2% and 81.7 vs. 73.9%). Hemp yielded slightly higher ME (P = 0.03) but equivalent total VFA production when compared to Alf (P = 0.62), even when corrected for DM and OM. Irrigation at 200 mm decreased TGP and fermentability of fat-extracted hemp (p-value). Results also indicate that irrigation at its highest level is detrimental to the availability of ME for rumen microbes, but not with the expense of the in vitro digestibility (IVTDMD and IVTOMD) nor in total VFA produced. In conclusion, defatted hemp samples appear to have greater digestibility and ME with equivalent VFA production relative to alfalfa.

scholarly journals Chemical Characterisation and in Vitro Gas Production Kinetics of Eight Faba Bean Varieties

Animals ◽  
2020 ◽  
Vol 10 (3) ◽  
pp. 398
Author(s):  
Alessandra Pelagalli ◽  
Nadia Musco ◽  
Nikita Trotta ◽  
Monica I. Cutrignelli ◽  
Antonio Di Francia ◽  
...  
Keyword(s):  
Faba Bean ◽  
Energy Content ◽  
Rumen Fluid ◽  
Morphological Characteristics ◽  
Gas Production ◽  
In Vitro Fermentation ◽  
In Vitro Gas Production ◽  
Ruminant Diets ◽  
Fermentation Parameters

Faba bean is an important vegetable protein source for ruminant diets. This research aimed to compare the nutritional characteristics of four commercial and four local cultivars in order to better characterise the local ones and promote their use in animal nutrition. The seeds’ weight and the chemical composition, including starch and the energy, was evaluated. The in vitro fermentation characteristics were studied for 48 h using bull’s rumen fluid as inoculum. All the varieties showed the values’ weight corresponding to the specific botanical typology. The varieties significantly differed for protein, starch and lignin (p < 0.01) and structural carbohydrates (p < 0.05) concentration. No significant differences were observed for energy content. All the in vitro fermentation parameters resulted significantly different among the varieties. Organic matter degradability ranged between 89.9% and 85.1% and the potential gas production from 367 to 325 mL/g. The Pearson’s analysis showed significant correlation between morphological characteristics, chemical data and in vitro fermentation parameters. In conclusion, this investigation confirms the possibility of using local faba bean varieties (i.e., Aquino, Castrocielo, 13#5, 4#4) in ruminant nutrition with the advantage that, being local natural resources, they are better adapted to the climate and agronomic conditions and limit environmental impact.

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.

scholarly journals Comparison of three different rumen fluid as a source of inoculum to evaluate in vitro gas production and digestibility of elephant grass-concentrate mixture

2021 ◽  
Vol 888 (1) ◽  
pp. 012076
Author(s):  
H Soetanto ◽  
RM Aprilia ◽  
MS Pramita ◽  
I Banna
Keyword(s):  
Dry Matter ◽  
Nutritive Value ◽  
Rumen Fluid ◽  
Gas Production ◽  
Elephant Grass ◽  
Buffer Solution ◽  
Cattle Breeds ◽  
In Vitro Gas Production ◽  
Concentrate Mixture

Abstract This study aimed at elucidating the use of three different rumen fluid (RF) of indigenous cattle breeds i.e. Bali, Madura and Crossbred Ongole immediately after slaughtered at abattoir to evaluate the nutritive value of elephant grass( EG) -concentrate mixture using a standard in vitro gas production (IVGP) technique. Approximately 500 mg feed dry matter/syringe was added with 50 ml RF-buffer solution and incubated in a 39 0C water bath for 48 hours where gas production was observed at time intervals. Following termination of incubation the content was transferred into tare glass crucible to measure rumen dry matter (RDMD) and organic matter (ROMD) digestibility. The results showed that there was no significant different (P>0.05) in gas production parameters. In contrast, RDMD and ROMD differed significantly (P<0.01) among cattle breeds. RF from OCB resulted in the highest IVGP, RDMD and ROMD as compared with other RF sources. In conclusion, the use of RF from abattoir for IVGP measurement can be warranted using the same source of RF. The highest values resulted from OCB suggests that the abundance and variation in rumen microbiota may exist among cattle breeds.

scholarly journals Do fibrolytic, proteolytic and amylolytic enzymes influence the in vitro fermentation characteristics of forage?

2018 ◽  
Vol 39 (3) ◽  
pp. 1143
Author(s):  
Lucien Bissi da Freiria ◽  
Joanis Tilemahos Zervoudakis ◽  
Nelcino Franciso de Paula ◽  
Luciano Da Silva Cabral ◽  
Luis Orlindo Tedeschi ◽  
...  
Keyword(s):  
Lag Time ◽  
Gas Production ◽  
Neutral Detergent Fiber ◽  
Liquid Volume ◽  
Brachiaria Brizantha ◽  
In Vitro Fermentation ◽  
Time Points ◽  
In Vitro Gas Production ◽  
Fermentation Profile

The effects of increasing doses of three exogenous enzymes preparations with fibrolytic activity (FIB - 0, 0.6, 1.2, 1.8, and 2.4 mg mL-1liquid volume incubated), amylolytic activity (AMZ - 0, 0.05, 0.10, 0.15, and 0.20 mg mL-1liquid volume incubated), and proteolytic activity (PRO - 0, 0.05, 0.10, 0.15, and 0.20 mg mL-1 liquid volume incubated ) on gas production (GP), kinetic parameters, and fermentation profile of Brachiaria brizantha cv. Marandu were evaluated using the in vitro gas production technique. Ruminal liquid was obtained from two rumen-cannulated Santa Inês sheep maintained on pasture. Accumulated gas production was measured during 96 hours of incubation, measured at 18 different time points. The determined parameters were pH, asymptotic gas production (mL g-1), rate of gas production (h-1), lag time (h), organic matter digestibility (OMD, g g-1 DM), metabolizable energy (ME, MJ kg-1 DM), and neutral detergent fiber digestibility (NDFD, mg g-1 DM). Increasing the FIB dose linearly increased (P < 0.05) the asymptotic gas production. However, the rate of gas production and the lag time showed linear decreases (P < 0.05). Addition of FIB also linearly increased (P < 0.05) the GP at all incubation times, as well as the OMD, NDFD and ME. Addition of AMZ linearly increased (P < 0.05) the asymptotic gas production, but GP linear increased (P < 0.05) only at the 6-hour and 12-hour time points. The rate of gas production and the lag time decreased linearly (P < 0.05) in response to increasing AMZ addition. Inclusion of PRO did not affect (P > 0.05) asymptotic gas production, but there was quadratic effect (P < 0.05) on the rate of gas production, the lag time, and the GP at the 6-hour and 12-hour time points. The OMD, NDFD and ME were not affected by PRO addition. Thus, fibrolytic, amylolytic and proteolytic enzymes are effective in reducing the lag time and increasing the in vitro gas production from Brachiaria Brizantha cv. Marandu forage, and fibrolytic enzymes improve the in vitro fermentation profile.

scholarly journals Pre-incubation of ruminal inocula to assess in vitro gas production and digestibility

2020 ◽  
Vol 50 (8) ◽  
Author(s):  
Juan Manuel Cantet ◽  
Darío Colombatto ◽  
Marisa Wawrzkiewicz ◽  
Gustavo Jaurena
Keyword(s):  
Gas Production ◽  
In Vitro Digestibility ◽  
Fermentation Products ◽  
In Vitro Gas Production ◽  
Production Techniques ◽  
Ruminal Degradation ◽  
Fermentative Activity ◽  
Fermentation Parameters ◽  
Kinetics Of

ABSTRACT: In vitro gas production techniques represent a valuable tool to describe the kinetics of ruminal degradation of food. However, the ruminal liquor used as a microbial inoculum has been a great source of variation and error. A standardization of this factor should contribute to assure the independence of food fermentation parameters from those of the inocula. In this research it was hypothesized that a controlled pre-incubation treatment of ruminal liquor could contribute to stabilize and homogenize the undigested residues of blanks and as a consequence, of the production of residual cumulative gas production (CGP). A pre-incubation (i.e. previous real incubation) of rumen inocula was developed with a simple substrate similar to the diet offered to donors at 1% w/v for 0, 1, 2 and 4 h (Control, Prei-1, Prei-2 and Prei-4 treatments respectively). Once the pre-incubation hours were completed, they were incubated with contrasting substrates and without substrate (i.e. blanks) in order to evaluate the CGP, in vitro digestibility of the DM and fermentation products. Although, the fermentative activity of the pre-incubated inoculums worked satisfactorily in the in vitro system, contrary to what was speculated, residues of the pre-incubation increased the variability and heterogeneity of variances among blanks. Consequently, it was concluded that the pre-incubations did not work to generate more homogeneous and less variable ruminal liquor for the in vitro gas production system.

Effect of inoculum from suckling rabbits of different ages on fermentation parameters obtained with the in vitro gas production technique

2006 ◽  
Vol 34 ◽  
pp. 63-68
Author(s):  
M.P. Gazaneo ◽  
F. Bovera ◽  
C. Di Meo ◽  
G Piccolo ◽  
A. Nizza
Keyword(s):  
Microbial Activity ◽  
Gas Production ◽  
Production Technique ◽  
In Vitro Gas Production ◽  
Different Ages ◽  
Beet Pulp ◽  
Alfalfa Meal ◽  
Fermentation Parameters

SummaryThe in vitro gas production technique was used to observe the fermentation characteristics of three feedstuffs (barley, dried alfalfa meal, and dried beet pulp). Inocculum was provided from the caecal contents of suckling rabbits (23, 26, 31 and 35d old) which had access to their dams’ food. Mean OM degradation increased progressively with the age of the rabbits (P<0.01) from 67.4 to 70.8% with inocculum from 23 and 35d kits, and gas production from 302 to 357 ml/g OM incubated (P<0.01). It was confirmed that the in vitro gas production technique is a valid tool for the study the development of caecal microbial activity in rabbits.

scholarly journals Degradability, in vitro fermentation parameters and kinetic degradation of diets with increasing levels of forage and chitosan

2021 ◽  
Author(s):  
Amanna Gonzaga Jacaúna ◽  
Rafael Henrique de Tonissi e Buschinelli de Goes ◽  
Leonardo de Oliveira Seno ◽  
Luis Carlos Vinhas Ítavo ◽  
Jefferson Rodrigues Gandra ◽  
...  
Keyword(s):  
Degradation Kinetics ◽  
Block Design ◽  
Ammonia Concentration ◽  
Gas Production ◽  
Ruminal Fermentation ◽  
In Vitro Fermentation ◽  
Randomized Block Design ◽  
Fermentation Parameters ◽  
Potential Use

Abstract Chitosan is the second most important natural biopolymer in the world, extracted from crustaceans, shrimps, and crabs; and can modulate rumen fermentation. Our hypothesis is that the addition of chitosan alters the fermentation patterns of different diets for ruminants. This study aimed to evaluate the effects of different levels of chitosan and forage on in vitro dry degradation kinetics and fermentation in a gas production system. The chitosan levels (0, 1625, 3500 or 7500 mg/kg of DM) were arranged in a completely randomized block design, and for in vitro ruminal fermentation assay we used a split splot arrangement. Into the incubator, all chitosan levels were distributed in the four jars, and the forage levels varying on 100, 65, 50, 35 and 20 on DM basis. Chitosan and roughage levels interaction effect (P≤0.05) on IVDMD; IVOMD. IVDCP and IVDNDF. Chitosan negatively affected IVDMD in all roughage levels evaluated. The pH and ammonia concentration present effect only for roughage levels and incubation hours. The chitosan didn’t change (P=0.3631) the total short-chain fatty acid concentration (overall mean = 21.19 mmol/L) and the C2:C3 ratio (overall mean = 5.85). The IVDCP showed the same decreasing quadratic behavior (P&lt;0.0001). The increasing chitosan addition increases (P&lt;0.0001) the gas production and decreases the (P&lt;0.0001) the lag time (parameter C) of diets with greater concentrate participation, characterizing greater efficiency in the degradability of the diet, confirming its potential use in diets for ruminants. Chitosan changes in vitro dry degradation kinetics and fermentation at the minimum dose of 1722 mg/kg DM for all diets. The roughage level influenced the in vitro nutrients degradability and cumulative gas production.

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