scholarly journals Ensiling of total mixed ration containing persimmon peel: Evaluation of chemical composition and in vitro rumen fermentation profiles

2020 ◽  
Vol 91 (1) ◽  
Author(s):  
Ainissya Fitri ◽  
Taketo Obitsu ◽  
Toshihisa Sugino ◽  
Anuraga Jayanegara
Keyword(s):  
Chemical Composition ◽  
Rumen Fermentation ◽  
Total Mixed Ration ◽  
In Vitro Rumen Fermentation

scholarly journals Effect of Fungal Treatments of Rape Straw on Chemical Composition and in vitro Rumen Fermentation Characteristics

BioResources ◽  
2014 ◽  
Vol 10 (1) ◽  
Author(s):  
Xianghui Zhao ◽  
Jianming Gong ◽  
Shan Zhou ◽  
Kehui Ouyang ◽  
Xiaozhen Song ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Rumen Fermentation ◽  
Rape Straw ◽  
In Vitro Rumen Fermentation

scholarly journals Evaluation of Agro-Industrial by Products as Potential Local Feed for Ruminant Animals: Chemical Composition, Fiber Fractions and In Vitro Rumen Fermentation

2019 ◽  
Vol 20 (3) ◽  
pp. 155
Author(s):  
Said Mirza Pratama ◽  
Sitti Wajizah ◽  
Anuraga Jayanegara ◽  
Samadi Samadi
Keyword(s):  
Chemical Composition ◽  
Animal Feed ◽  
Rumen Fermentation ◽  
Coffee Pulp ◽  
Fiber Fractions ◽  
Ruminant Animals ◽  
Coconut Meal ◽  
By Products ◽  
In Vitro Rumen Fermentation

Animals are considered as source of protein should be improved their productivity with the minimum cost production. Agro-industrial by products have been used as animal feed to reduce feed cost. The purpose of this study is to evaluate agro-industrial by product in Aceh as potential local feed for ruminant animals based on chemical composition, fiber fraction and in vitro rumen fermentation. There were eight sources of agro-industrial by products (sago residues, coconut meal, soybean-ketchup by product, coffee pulp, cacao pod, sago tree, corncob, and rice brand) which were collected from 3 different locations in Aceh.  All agro-industrial by product samples were dried at 600C for 24 h and ground to pass a 1 mm sieve. Grounded samples were analyzed to determine chemical composition, fiber fractions and in vitro rumen fermentation. Incubation was conducted at temperature 390C for 48 h in water bath with three replicates. Data for in vitro rumen fermentation were statically calculated by using SPSS differences between treatments were stated (P≤0.05) by using Duncan Multiple Range Test (DMRT). The results indicated that agro industrial by product from coconut meal, ketchup residues, coffee by product, cacao by product, and rice brand can be used as source of protein and industrial by product from sago by product, sago tree and corncob can be used as source of energy. Neutral detergent  insoluble  CP (NDICP) and Acid detergent insoluble CP (ADICP)  were relatively high for sago by product, sago tree and rice brand but relatively low for cacao by product and corncob. The value of incubated pH for most feed samples was in the normal range. In vitro dry matter digestibility (IVDMD) and in vitro organic matter  digestibility (IVOMD) were significantly difference (P≤0.05) each agro-industrial by products with the highest for sago and the lowest for coffee by product. In conclusion, agro-industrial by products had a potential feed for ruminant animals both as protein and energy sources. However, feed ingredients with high fiber content and low degradability, further treatments such as physical, chemical and biological treatments were required to improve the feed quality. 

scholarly journals Evaluation of some insects as potential feed ingredients for ruminants: chemical composition, in vitro rumen fermentation and methane emissions

2017 ◽  
Vol 42 (4) ◽  
pp. 247 ◽  
Author(s):  
A. Jayanegara ◽  
N. Yantina ◽  
B. Novandri ◽  
E. B. Laconi ◽  
N. Nahrowi ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Methane Emissions ◽  
Rumen Fermentation ◽  
Field Cricket ◽  
Protein Supplements ◽  
Composition Determination ◽  
Fermentation Test ◽  
Black Soldier Fly Larvae ◽  
In Vitro Rumen Fermentation

This experiment was aimed to evaluate chemical composition, in vitro rumen fermentation, digestibility and methane emissions of some insects, i.e. Jamaican field cricket (JFC), mealworm (MW) and black soldier fly larvae age 1 and 2 weeks (BSF1 and BSF2). Insect samples were oven-dried at 60oC for 24 h, and ground to pass a 1 mm sieve. The ground samples were used subsequently for chemical composition determination and in vitro rumen fermentation test. Incubation was carried out in a water bath maintained at 39 ºC for 48 h in three replicates. Results revealed that all insect meals contained high crude protein, i.e. above 40% DM. Proportions of neutral detergent insoluble CP (NDICP) and neutral detergent insoluble CP (ADICP) were high in the insect meals than that of soybean meal (SBM), and these were particularly very high in BSF2. All insect meals had lower IVDMD and IVOMD than that of SBM (P<0.05). All insect meals had lower methane emissions as compared to SBM at 12, 24 and 48 h (P<0.05). It can be concluded that insect meals are potential protein supplements and have low methane emissions in vitro. However, their digestibility is rather low and may limit their utilization.

The in vitro rumen methane output of perennial grass species and white clover varieties, and associative effects for their binary mixtures, evaluated using a batch-culture technique

2012 ◽  
Vol 52 (12) ◽  
pp. 1077 ◽  
Author(s):  
P. J. Purcell ◽  
J. Grant ◽  
T. M. Boland ◽  
D. Grogan ◽  
P. O'Kiely
Keyword(s):  
Chemical Composition ◽  
Binary Mixtures ◽  
White Clover ◽  
Perennial Grass ◽  
Rumen Fermentation ◽  
Culture Technique ◽  
Grass Species ◽  
Total Volatile ◽  
In Vitro Rumen Fermentation

Grassland swards containing white clover varieties (WCV) may result in lower enteric methane (CH4) output from grazing ruminants than swards of only perennial grass species (PGS) due to differences in their chemical composition and rumen fermentation dynamics. The objectives of the present study were to compare the chemical composition, in vitro rumen fermentation variables and CH4 output per unit of feed for a range of common PGS and WCV harvested in May from simulated grazing regimes, and to determine the effects of binary mixtures of the PGS and WCV on in vitro rumen fermentation variables and CH4 output, using a batch-culture technique. Four PGS (perennial ryegrass, cocksfoot, meadow fescue and timothy) and three WCV (Aran, Chieftain and Crusader) were incubated as sole substrates or as part of binary mixtures (PGS : WCV ratios of 0 : 1, 0.25 : 0.75, 0.5 : 0.5, 0.75 : 0.25 and 1 : 0) for 24 h at 39°C with buffered rumen fluid. All WCV had lower (P < 0.001) CH4 output per unit of apparent DM disappeared (aDMD; mean value across WCV (s.e.m.) of 27.0 (1.35) mL/g aDMD v. 36.1 (0.90) mL/g aDMD across PGS) during the in vitro rumen incubation than did all PGS. The WCV also had lower CH4 output per unit of total volatile fatty acids (corresponding values of 0.147 (0.0090) v. 0.199 (0.0073) mmol/mmol total volatile fatty acid output) and per unit of total gas produced (0.118 (0.0022) v. 0.153 (0.0024) mmol/mmol total gas produced) than did the PGS. In addition, Aran and Crusader had lower (P < 0.001) CH4 output per unit of feed DM incubated than did all PGS. There were synergistic associative effects (i.e. where the response was greater for the mixtures than the arithmetic calculation using the responses for PGS and WCV alone; P < 0.05) of mixing the PGS and WCV in binary combinations on all CH4 output variables.

Chemical composition of rumen microbial fraction and fermentation parameters as affected by tannins and saponins using an in vitro rumen fermentation system

2011 ◽  
Vol 91 (3) ◽  
pp. 433-448 ◽  
Author(s):  
J. M. Castro-Montoya ◽  
H. P. S. Makkar ◽  
K. Becker
Keyword(s):  
Chemical Composition ◽  
Rumen Fermentation ◽  
Gas Production ◽  
In Vivo Studies ◽  
Fatty Acid Production ◽  
Fermentation System ◽  
Purine Bases ◽  
Fermentation Parameters ◽  
In Vitro Rumen Fermentation

Castro-Montoya, J. M., Makkar, H. P. S. and Becker, K. 2011. Chemical composition of rumen microbial fraction and fermentation parameters as affected by tannins and saponins using an in vitro rumen fermentation system. Can. J. Anim. Sci. 91: 433–448. Post-rumen chemical composition of the microbial fraction is one of the factors that determines the nutrients absorbed and available for maintenance and production of the animal. The hypothesis was that tannins and saponins alter chemical composition of rumen microbes and fermentation parameters in the rumen. Purified quebracho, mimosa, chestnut and sumach tannins; and quillaja and gypsophilla saponins were incubated with 380 mg of substrate (hay:concentrate 70:30 wt/wt) for 24 h in an in vitro gas production system at concentrations from 0.25 to 1.25 mg mL−1. Saponins increased N and reduced sugar contents of the liquid-associated microbes. The ratio of crude protein to purine bases significantly increased on adding sumach and chestnut tannins and decreased on the addition of quebracho and mimosa tannins. Quebracho, mimosa and chestnut tannins reduced total short-chain fatty acid production. The acetate:propionate ratio decreased for all additives. Results suggest that in vitro (a) depending on the source and the concentration, tannins would have an effect on the nitrogen and sugar contents of the liquid associated microbes, (b) saponins are likely to increase N and reduce sugar contents of rumen liquid associated microbes, and (c) estimation of microbial protein synthesis based on purine bases may lead to under- or over-estimations in the presence of tannins and saponins. In vivo studies are required to validate these results.

Effects of monensin on the chemical composition of the liquid associated microbial fraction in an in vitro rumen fermentation system

2012 ◽  
Vol 150 (1-3) ◽  
pp. 414-418 ◽  
Author(s):  
Joaquín Miguel Castro-Montoya ◽  
Harinder P.S. Makkar ◽  
Klaus Becker
Keyword(s):  
Chemical Composition ◽  
Rumen Fermentation ◽  
Fermentation System ◽  
In Vitro Rumen Fermentation

scholarly journals PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE

2017 ◽  
Vol 41 (1) ◽  
pp. 37
Author(s):  
Anuraga Jayanegara ◽  
Yesi Chwenta Sari ◽  
Roni Ridwan ◽  
Didid Diapari ◽  
Erika Budiarti Laconi
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Vitro Assay ◽  
Drying Temperature ◽  
Higher Temperature ◽  
In Vitro Rumen Fermentation

The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC for 24 h in three replicates. Dried samples were then milled and used further for chemical composition determination (proximate analysis, Van Soest analysis and protein fraction) and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia and volatile fatty acids (VFA). Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s multiple range test. Results revealed that neutral detergent insoluble crude protein (NDICP) content increased at higher drying temperature (70 or 80 oC) for both soybean and redbean (P<0.05) but at different magnitude. As with NDICP, higher temperature led to a higher acid detergent insoluble crude protein (ADICP) both in soybean and redbean (P<0.05). Higher temperature decreased gas production rate (GPR) of both beans (P<0.05). Drying of soybean at 70 or 80 oC decreased crude protein digestibility (CPD) of soybean than dried at 50 or 60 oC (P<0.05). Higher drying temperature resulted in a lower NH3 concentration (P<0.05). It can be concluded that drying temperature at 50 or 60 oC is safe to maintain nutritional quality of soybean and redbean.

scholarly journals Chemical composition and in vitro rumen fermentation of ensiled sugar industry coproducts

2019 ◽  
Vol 43 (1) ◽  
pp. 30-38
Author(s):  
Zohreh ZARNEGAR ◽  
Seyed Hadi EBRAHIMI ◽  
Abbas Ali NASERIAN ◽  
Reza VALIZADEH
Keyword(s):  
Chemical Composition ◽  
Sugar Industry ◽  
Rumen Fermentation ◽  
In Vitro Rumen Fermentation
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