Development of Protocol for Lyophilization of Goat Rumen Fluid

2021 ◽  
Author(s):  
A. Ruba Nanthini ◽  
C. Valli ◽  
L. Radhakrishnan ◽  
D. Balasubramanyam ◽  
A. Mangalagowri
Keyword(s):  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Gas Production ◽  
Time Duration ◽  
Rumen Microbes ◽  
Alternate Source ◽  
Goat Rumen

Background: Rumen fluid has been used as microbial inoculum to treat indigestion in ruminant animals and to conduct in vitro rumen fermentation experiments. Lyophilization of the goat rumen fluid will provide continuous supply of rumen inoculums either for laboratory studies or for transfaunation in treating digestive disorders sequelae to high grain rations. However, no standard protocol is available for lyophilizing goat rumen fluid. Hence, this study was designed to develop a protocol to lyophilize goat rumen fluid as an alternate source for fresh goat rumen fluid. Methods: The study was conducted using 5 × 3 × 3 factorial design with four different cryoprotectants viz., 10% skim milk powder, 10% skim milk powder + 5% sodium glutamate, 5% glycerol, 5% DMSO and no cryoprotectant, at three pre freezing (2, 24 and 48 hours) and three freeze drying (8, 24 and 32 hours) time intervals to standardize protocol for lyophilizing goat rumen fluid. The viability of rumen microbes in the “lyophilized goat ruminal inoculum”, was determined via in vitro gas production study. Result: Pre freezing (-80°C deep freezer) duration of 48 hours with 32 hours of time duration in lyophilizer (-45°C) was ideal for lyophilizing goat rumen fluid with or without the addition of various cryoprotectants. Glycerol used at 5% as cryoprotectant resulted in significantly (P less than 0.05) highest gas production at all (12, 24 and 48) incubation hours studied indicating better viability of rumen microbes.

REDUCTION OF β-CONGLYCININ ANTIGENICITY AND RATE OF ACID-PEPSIN PROTEOLYSIS OF PROTEINS IN EXTRUDED OR RUMEN FLUID-TREATED SOYBEAN MEAL

1989 ◽  
Vol 69 (3) ◽  
pp. 727-734 ◽  
Author(s):  
P. S. MIR ◽  
J. H. BURTON ◽  
B. N. WILKIE ◽  
F. R. VAN DE VOORT
Keyword(s):  
Soybean Meal ◽  
Rumen Fluid ◽  
Milk Powder ◽  
Skim Milk ◽  
In Vitro Digestion ◽  
Skim Milk Powder ◽  
Negative Control ◽  
Fermented Soybean Meal ◽  
Milk Replacers

The effect of processing commercial soybean meal (HSBM) by either extrusion (ExSBM) or fermentation with microbes in rumen fluid (FSBM) on rate of protein hydrolysis and the activity of the antigen β-conglycinin was evaluated. Ethanol-extracted soybean meal (EtSBM) and skim milk powder (SMP) were included as positive controls while HSBM was the negative control, with regard to antigen content. The rates of proteolysis were determined by acid pepsin hydrolysis and the activity of β-conglycinin in the soluble fraction of the digestion mixtures at 0, 2, 4, 6 and 8 h of in vitro proteolysis was determined by radial immunodiffusion in agar gel containing antibody specific for the antigen. Susceptibility of FSBM and ExSBM to proteolysis by pepsin was greater than that of EtSBM. β-Conglycinin content was greatest in HSBM (1.0 ± 0.2 g dL−1) and only 0.3 ± 0.03 g dL−1 in ExSBM at the beginning of in vitro digestion. The antigen was not detected in either FSBM or EtSBM, therefore these products could be used in milk replacers for calves. Key words: In vitro pepsin proteolysis, extruded soybean meal, fermented soybean meal, antigen, β-conglycinin

scholarly journals The effect of heat treatment on the nutritive value of milk for the young calf

1969 ◽  
Vol 23 (4) ◽  
pp. 763-782 ◽  
Author(s):  
H. Tagari ◽  
J. H. B. Roy
Keyword(s):  
Heat Treatment ◽  
Nutritive Value ◽  
Milk Powder ◽  
Skim Milk ◽  
Sampling Period ◽  
Skim Milk Powder ◽  
Protein Nitrogen ◽  
High Ph ◽  
N Concentration

1. Four Ayrshire bull calves between 8 and 34 days of age and fitted with duodenal and ileal re-entrant cannulas were used to study the effect of heat treatment of the milk they received on the pH and nitrogen composition of the pyloric outflow and ileal contents.2. Milk A contained a spray-dried skim-milk powder pre-heated during the drying process at 74° for 30 min and milk B a similar powder pre-heated at 77° for 15 sec. In milk A about 50% of the non-casein protein N had been denatured.3. Milk B resulted in a lower pH than milk A in the pyloric outflow throughout the sampling period of 6.5 h after feeding. It resulted also in an increased volume of outflow during the 1st h after feeding, a reduced output of undigested protein, an increased output of non-protein nitrogen (NPN) and a different pattern of flow of NPN during the first 4 h after feeding.4. These differences between milk A and milk B were associated largely with different clotting characteristics, which were demonstrated in vitro at two levels of addition of rennet with or without the addition of calcium. The buffering capacity of the two milks was similar.5. Variation between calves in their response to these two milks was attributed to the age of the calves and to differences in inherent clotting or proteolytic activity.6. In the ileal outflow, bacterial activity, as measured by dehydrogenase activity, was positively related to N concentration, but the N concentration when milk A was given did not appear to differ from that when milk B was given.7. One calf had diarrhoea when given milk A at a young age. This was associated with an increased pyloric outflow, an increased outflow of undigested protein but little difference in the rate of proteolysis, and a high pH. In the ileal outflow the volume and amount of N was much increased although the N concentration was reduced.8. It is concluded that the detrimental effect of milk A, found in earlier experiments, was largely associated with high pH and poor digestibility of protein in the abomasum, conditions which allow multiplication of coliform organisms in the intestine.

scholarly journals Mass spectrometry data of in vitro and in vivo pig digestion of skim milk powder

Data in Brief ◽  
2018 ◽  
Vol 21 ◽  
pp. 911-917 ◽  
Author(s):  
Lotti Egger ◽  
Patrick Schlegel ◽  
Christian Baumann ◽  
Helena Stoffers ◽  
Dominik Guggisberg ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Mass Spectrometry Data

SOME IN VITRO OBSERVATIONS ON FACTORS AFFECTING RENNET (CHYMOSIN) CLOTTING OF CALF MILK REPLACERS

1981 ◽  
Vol 61 (2) ◽  
pp. 393-401 ◽  
Author(s):  
K. J. JENKINS ◽  
J. R. LESSARD ◽  
D. B. EMMONS
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Total Solid ◽  
Skim Milk Powder ◽  
Factors Affecting ◽  
Total Solids ◽  
Rennet Coagulation ◽  
High Concentrations ◽  
Milk Replacers

The formation of a firm rennet (chymosin) curd in the abomasum appears to have a useful physiological function in the newborn calf. The results of in vitro experiments with calf milk replacers conducted to study the effect of various factors on rennet clot formation demonstrated that low-pressure (L) dispersion of lipid into skim milk powder replacers resulted in markedly higher (P < 0.05) curd firmness values with rennet than homogenization (H) at all total solid (10, 15 and 20%) and lipid (10, 20, 30 and 40% TS) levels tested. At higher total solids levels, curd firmness, clot weight and percentage of replacer lipid in clot were significantly (P < 0.05) increased. The L dispersion method also promoted rennet coagulation and firmer curds than H when skim was partially replaced by mixtures offish protein-whey or Promine D-whey. The results indicate that reconstitution of milk replacers at high total solids levels (e.g., 20%), in conjunction with L dispersion of lipid, would be beneficial for promoting rennet coagulation, curd firmness and high concentrations of protein and lipid in the clot.

scholarly journals Combining Orchardgrass and Alfalfa: Effects of Forage Ratios on In Vitro Rumen Degradation and Fermentation Characteristics of Silage Compared with Hay

Animals ◽  
2019 ◽  
Vol 10 (1) ◽  
pp. 59 ◽  
Author(s):  
Zhulin Xue ◽  
Nan Liu ◽  
Yanlu Wang ◽  
Hongjian Yang ◽  
Yuqi Wei ◽  
...  
Keyword(s):  
Dry Matter ◽  
Protein Production ◽  
Rumen Fluid ◽  
Gas Production ◽  
Neutral Detergent Fiber ◽  
Rumen Microbes ◽  
Rumen Degradation ◽  
Lactating Dairy Cows ◽  
Fermentation Parameters

This study aimed to investigate the effects of different forage ratios of orchardgrass (Dactylis glomerata) and alfalfa (Medicago sativa) on in vitro rumen degradation and fermentation characteristics. Orchardgrass and alfalfa were harvested separately and prepared as hay and silage mixtures at ratios of 100:0, 75:25, 50:50, 25:75, and 0:100 (w/w on a dry matter basis) and anaerobically incubated for 48 h with rumen fluid obtained from lactating dairy cows. Fermented residues and cultured fluids were used to determine nutrient degradability, fermentation parameters, and associative effect indices. Increasing the proportion of alfalfa in hay and silage mixtures quadratically increased in vitro organic matter disappearance (IVOMD, up +5.14%) and marginally decreased in vitro neutral detergent fiber disappearance (NDFD, down −1.79%). Meanwhile, increasing the proportion of alfalfa accelerated the rumen fermentation process (e.g., gas production) and remarkably enhanced the growth of rumen microbes as indicated by microbial protein production (MCP, 13.4% increase). Increments of rumen degradability and methane production were more pronounced in silage mixtures than hay mixtures. In combination, a forage ratio of 50:50 for orchardgrass and alfalfa is recommended for both hay and silage in order to improve the feed use potential in ruminants.

IN VITRO OBSERVATIONS ON FACTORS AFFECTING CALF PREGASTRIC ESTERASE ACTIVITY

1979 ◽  
Vol 59 (1) ◽  
pp. 1-9 ◽  
Author(s):  
K. J. JENKINS
Keyword(s):  
Lipolytic Activity ◽  
Milk Powder ◽  
Skim Milk ◽  
Coconut Oil ◽  
Skim Milk Powder ◽  
Enzyme Hydrolysis ◽  
Factors Affecting ◽  
Ph Range ◽  
Hydrolysis Of

Three in vitro experiments were conducted to determine the efficacy of calf pregastric esterase (PGE) for hydrolyzing various fats and the influence of various factors on its lipolytic activity. Calf PGE was effective in hydrolyzing butterfat and coconut oil, hydrolyzed smaller amounts of the other plant oils tested and had a very limited capacity for lard and the six grades of tallow studied. The esterase retained good lipolytic activity for butterfat over the pH range normally encountered in the calf abomasum after feeding liquid diets. Rennet clotting of reconstituted skim-milk at pH 6.1 reduced enzyme hydrolysis of butterfat by 30%, presumably due to fat occlusion in the clot. Lecithin, skim-milk powder, casein, and lactalbumin markedly increased PGE activity; Ca++ had no effect. The bile salts taurodeoxycholate, glycochenodeoxycholate and taurochenodeoxycholate markedly inhibited PGE lipolysis, whereas others (taurocholate, deoxycholate, cholate, glycocholate) had little or no effect.

Effect of Probiotic Fermentation on Antinutrients and the Invitro digestibilities of Starch and Protein of Pearl Millet Based Food Mixture

2016 ◽  
Vol 3 (4) ◽  
Author(s):  
BINITA RANI
Keyword(s):  
Pearl Millet ◽  
Milk Powder ◽  
Negative Relationship ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
In Vitro Digestibility ◽  
Significant Negative Relationship ◽  
Tomato Pulp ◽  
Food Mixture

The consumers over whelming interest for functional foods, including probiotics have resulted in attempts to develop an indigenously developed food mixture containing pearl millet, chickpea, skim milk powder and tomato pulp (2:1:1:1 w/w). The mixture was autoclaved, cooled and fermented with a probiotic Lactobacillus acidophilus-R at 37o C for 24 h. Both the antinutrients i.e. phytic acid and polyphenols were reduced significantly after autoclaving as well as fermentation whereas in vitro digestibility of starch and protein was significantly (P less than 0.05) improved. A significant negative relationship was obtained between the content of antinutrients and digestibilities.

ABOMASAL BLOAT AND GAS PRODUCTION IN THE DIGESTIVE TRACT OF LAMBS

1980 ◽  
Vol 60 (2) ◽  
pp. 303-309 ◽  
Author(s):  
G. ARSENAULT ◽  
G. J. BRISSON ◽  
J. R. SEOANE ◽  
J. D. JONES
Keyword(s):  
Soybean Protein ◽  
Milk Powder ◽  
Skim Milk ◽  
Skim Milk Powder ◽  
Gas Production ◽  
Gut Contents ◽  
Protein Concentrate ◽  
Protein Sources ◽  
Protein Concentrates ◽  
Milk Replacers

The effect of different protein sources on gas production in the rumen, abomasum and intestine was studied in 26 lambs fed milk replacers. The sources of protein were either skim milk powder, rapeseed protein concentrate, Promosoy 100, or an experimental soybean protein concentrate. Rapeseed and soybean protein concentrates supplied 53% of the total protein in the diets. Milk replacers containing 15% DM were offered ad libitum at 37 °C, twice a day for 21 days. A high incidence of abomasal bloat was observed between the 15th and the 18th day of feeding but this was not related to the protein sources or to the quantity of milk replacer ingested. However, gas production by the gut contents from non-bloating lambs was higher when they were fed the two soybean protein concentrates (212 and 190 μL/mL/10 min) than from those fed the rapeseed and skim milk powder concentrates (125 and 118 μL/mL/10 min). Ruminal and abomasal gas productions of non-bloating lambs averaged 121 and 17 μL/mL/10 min, respectively, and were similar for the four diets. When bloat occurred, abomasal gas production was 4–15 times higher than in the non-bloaters (17 vs. 195 μL/mL/10 min) which confirmed the fact that the abomasum is an important site of gas production. A "maladjustment syndrome" probably related to a malfunction of the esophageal groove was observed in three lambs. In these lambs, gas production and pH in the rumen and in the abomasum were the same.

scholarly journals In vitro gas production and its prediction on metabolize energy of complete feed using rumen fluid of three Indigenous cattle as inoculum taken from abattoir

2021 ◽  
Vol 31 (2) ◽  
pp. 168-174
Author(s):  
Rizka Muizzu Aprilia ◽  
Shavira Kusherawaty ◽  
Hendrawan Soetanto
Keyword(s):  
Rumen Fluid ◽  
Block Design ◽  
Gravimetric Method ◽  
Insoluble Fraction ◽  
Gas Production ◽  
Metabolic Energy ◽  
Indigenous Cattle ◽  
Rumen Microbes ◽  
In Vitro Gas Production

In vitro gas production (IVGP) technique has been routinely used to evaluate the nutritional value of ruminant feed. The pre-requisite of using rumen fluid from fistulae animals is now facing a raising pressure from the animal welfare organization to ban this practice. Alternatively, rumen fluid (RF) from abattoir has been suggested to be used as source of inoculum by a number of scientists. The objective of this study was to evaluate the potential of rumen fluid taken from cattle that were slaughtered at Surabaya abattoir as inoculum for IVGP measurement and its prediction on metabolic energy (ME) of a complete feed. Fresh rumen fluid of three indigenous cattle, namely Ongole Cross Breed (OCB), Madura (MC) and Bali Cattle (BC) was transferred into a vacuum thermo flask and immediately transported to the animal nutrition laboratory of Brawijaya University for further processes to measure IVGP of complete feed in a completely randomized block design with two replicates each. Gas production was monitored at time intervals and terminated after 48 hours incubation in the oxygen-free glass syringes at 38°C. Feed degradability was calculated by gravimetric method at 48 hours, while prediction of ME content was based on 24 h GP and estimated using the equation described by Menke and Steingass (1979).The results demonstrated that inoculum from OCB resulted in the superiority in all parameters, namely total GP (ml/500 mg DM), potential of GP (ml/500 mg DM), rate constant of gas production for insoluble fraction (ml/hour), and estimated ME content (MJ/DM) compared with MC and BC. Based on these findings it can be concluded that the fermentation process of complete feed in the rumen of OCB is more efficient than MC and BC which reflects to the more efficient interaction among rumen microbes to ferment the feed ingredients.

scholarly journals MINIMIZE THE HYDROGENATION OF UNSATURATED FATTY ACID IN THE RUMEN WITH KAFFIR LIME (Citrus hystrix)

2017 ◽  
Vol 41 (3) ◽  
pp. 265
Author(s):  
Nafly Comilo Tiven
Keyword(s):  
Fatty Acid ◽  
Unsaturated Fatty Acid ◽  
Unsaturated Fatty Acids ◽  
Rumen Fluid ◽  
Skim Milk ◽  
Dry Weight ◽  
Rumen Microbes ◽  
Cooking Oil ◽  
The Difference

This research aimed to know the ability of citronella from C. hystrix to protect unsaturated fatty acid of Tropical cooking oil on the hydrogenation process by rumen microbes. The in vitro fermentation test used rumen fluid of local female sheeps as source of microbial, Tropical cooking oil as a source of unsaturated fatty acids and C. hystrix leaves as source of cironela. Tropical cooking oil was mixed with Preston skim milk (1:2). The mixture were added by C. hystrix leaves with the level of 0%, 1%, 2%, 3% and 4% (dry weight bases) from the weight of the mixture, then mixed evenly into protected Tropical cooking oil. The data was analyzed by Completely Random Design. The difference of means the treatments were tested by Duncan’s New Multiple Range Test. Result showed that oleic and linoleic resulting from fermenting Tropical cooking oil protected by citronela in C. hystrix was increase if it compare to unprotected. It can be concluded that Tropical cooking oil protected with citronelal C. hystrix was reduced  hydrogenation of unsaturated fatty acid, mainly oleic and linoleic.

Sign in / Sign up

Export Citation Format

Share Document