scholarly journals Increasing Buffering Capacity Enhances Rumen Fermentation Characteristics and Alters Rumen Microbiota Composition of High-Concentrate Fed Hanwoo Steers

2021 ◽  
Author(s):  
Sonny C. Ramos ◽  
Seon Ho Kim ◽  
Chang Dae Jeong ◽  
Lovelia L. Mamuad ◽  
A-Rang Son ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Volatile Fatty Acids ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Buffering Capacity ◽  
Distinct Structure ◽  
Rumen Microbiome ◽  
Fermentation Parameters

Abstract This study determined the buffering capacity of buffer agents and its effect on in vitro and in vivo rumen fermentation characteristics and bacterial composition of a high-concentrate fed Hanwoo steers. Both BC0.9% and BC0.5% had significantly highest buffering capacity, pH, and ammonia-nitrogen (NH3-N) than BC0.3% and CON at 24 h incubation. Individual and total volatile fatty acids (VFA) were significantly lowest in CON. Phylum Bacteroidetes dominated all treatments but a higher abundance of Firmicutes in BC0.5% than others. Ruminoccocus bromii and Succiniclasticum ruminis were dominant in BC0.5% and Bacteroides massiliensis in BC0.3%. The normalized data of relative abundance of observed OTUs’ representative families have grouped the CON with BC0.3% in the same cluster, whereas BC0.5% and BC0.9% were clustered separately which indicates the effect of varying buffering capacity of buffer agents. Principal coordinate analysis (PCoA) on unweighted UniFrac distances revealed close similarity of bacterial community structures within and between treatments and control, in which BC0.9% and BC0.3% groups showed dispersed community distribution. Overall, the increasing buffering capacity enhances rumen fermentation parameters and affects rumen microbiome by altering bacterial community through distinct structure between high and low buffering capacity, thus an important factor to prevent ruminal acidosis during a high-concentrate diet.

scholarly journals Increasing Buffering Capacity Alters Rumen Microbiota Composition and Enhances Rumen Fermentation Characteristics of High-Concentrate Fed Hanwoo Steers

2021 ◽  
Author(s):  
Sonny Ramos ◽  
Seon Ho Kim ◽  
Chang Dae Jeong ◽  
Lovelia L. Mamuad ◽  
A-rang Son ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Volatile Fatty Acids ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Buffering Capacity ◽  
Ruminal Fermentation ◽  
Drastic Decrease ◽  
Degrading Bacteria

Abstract Background: Rumen bacterial community is mainly affected by the type of diet consumed by the host animals. High concentrate diet increases the abundance of lactic acid producers and utilizers due to high level of non-structural carbohydrates thus reducing the number of fiber-degrading bacteria because of drastic decrease in pH. Dietary buffers are essential in regulating rumen pH through the compounds responsible in resisting drastic decrease in pH once cattle were fed with high-concentrate diet. However, no study has evaluated the effects of buffering capacity and efficiency in alleviating chronic acidosis in rumen. Ruminal metataxonomic and fermentation characteristics analyses were conducted to evaluate the effect of different buffering capacities on in vitro and in vivo experiments in high-concentrate fed Hanwoo steers. Results: Results revealed that BC0.9% and BC0.5% had similar and significant effect (P < 0.05) on in vitro ruminal fermentation at 3 to 24 h incubation. Both BC0.9% and BC0.5% had significantly highest (P < 0.05) buffering capacity, pH, and ammonia-nitrogen (NH3-N) than BC0.3% and CON at 24 h of incubation. Individual and total volatile fatty acids (VFA) were significantly lowest in CON. Increasing buffering capacity concentration showed linear effect on pH at 6 to 24 h while total gas and NH3-N at 3 and 12 h. Phylum Bacteroidetes dominated all treatments but a higher abundance of Firmicutes in BC0.5% than others. Ruminoccocus bromii and Succiniclasticum ruminis were dominant in BC0.5% and Bacteroides massiliensis in BC0.3%. The normalized data of relative abundance of observed OTUs’ representative families have grouped the CON with BC0.3% in the same cluster, whereas BC0.5% and BC0.9% were clustered separately which indicates the effect of varying buffering capacity of buffer agents. Principal coordinate analysis (PCoA) on unweighted UniFrac distances revealed close similarity of bacterial community structures within and between treatments and control, in which BC0.9% and BC0.3% groups showed dispersed community distribution. Conclusion: Our findings showed that increasing buffering capacity enhances rumen fermentation parameters and affects rumen microbiome by altering bacterial community through distinct structure between high and low buffering capacity, thus an important factor contributed to the prevention of ruminal acidosis during a high-concentrate diet.

scholarly journals Dynamics of rumen bacterial composition of yak (Bos grunniens) in response to dietary supplements during the cold season

PeerJ ◽  
2021 ◽  
Vol 9 ◽  
pp. e11520
Author(s):  
Anum Ali Ahmad ◽  
Jian Bo Zhang ◽  
Zeyi Liang ◽  
Chao Yang ◽  
Qudratullah Kalwar ◽  
...  
Keyword(s):  
Bacterial Community ◽  
Dietary Supplements ◽  
Volatile Fatty Acids ◽  
Cold Season ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Fermentation Products ◽  
Rumen Ph ◽  
Supplement Group ◽  
Fermentation Parameters

This study aimed to explore the rumen bacterial community of yak in response to dietary supplements during the cold season. In addition, the rumen fermentation products were also analyzed. Twenty-one female domestic yaks were randomly divided into three groups i.e., pure grazing (GG) group, grazing plus oats hay supplement (OG) group, and grazing plus concentrate supplement group (CG). Rumen contents were collected after 90 days to assess rumen fermentation parameters and bacterial community. The GC group presented higher concentrations of ammonia nitrogen (P < 0.001), and total volatile fatty acids (TVFA) (P < 0.001), and lower rumen pH (P < 0.001) compared to other experimental groups. The CG group displayed higher proportions of propionate, butyrate, isobutyrate, and isovalerate while lower A/P ratio compared to other experimental groups. Shannon, Chao1, and ACE values were significantly lower in the OG group compared to GG and CG groups. Anosim test showed significant differences in bacterial community structure between groups but the PCA plot was not very informative to see these differences. Bacteroidetes, Proteobacteria, and Firmicutes were the three dominant phyla in all groups. The genera Oscillospira was more abundant in GG and OG groups. Higher relative abundance of Ruminococcus and Clostridium was observed in the GG group, while Ruminobacter, Corynebacterium, and Selenomonas were more abundant in the CG group. These findings will help in improving our understanding of rumen bacteria in yaks in response to changes in diet.

The effect of lipid sources on intake, rumen fermentation parameters and microbial protein synthesis in Nellore steers supplemented with glycerol

2014 ◽  
Vol 54 (10) ◽  
pp. 1871 ◽  
Author(s):  
Arturo Samuel Gomez Insuasti ◽  
Yury Tatiana Granja Salcedo ◽  
Pablo de Souza Castagnino ◽  
Bruno Ramalho Vieira ◽  
Euclides Braga Malheiros ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Latin Square ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Ether Extract ◽  
Microbial Protein ◽  
Molar Proportion ◽  
Fermentation Parameters

The effects of glycerol with fat sources as a feed alternative were investigated in the ration for Nellore steers (Bos indicus). Eight cannulated steers at 30 months of age with initial bodyweight of 554 ± 36.0 kg were used in a double 4 by 4 Latin square design with four consecutive 16-day periods. Treatments were three different diets with lipid sources (soybean, soybean oil and calcium salts of fatty acids) and one diet control without lipid sources. All diets formulated contained 10% crude glycerol and 5% ether extract with a forage:concentrate ratio of 35:65; corn silage was used as forage. The ruminal liquid was sampled for 24 h and ruminal fermentations were monitored by measuring pH, concentrations of ammonia nitrogenand volatile fatty acids in rumen fluid. Urine samples were obtained from the total collection for 24 h for estimation of rumen microbial protein supply using urinary purine derivatives. Our results showed that the use of lipid sources combined with glycerol did not induce significant changes in rumen pH, acetate molar proportion, ruminal microbial protein or dry matter intake. Although the acetate molar proportion was kept constant within normal parameters, the propionate molar proportion was increased by the diet containing lipid sources. Moreover, we found that there was a negative effect of lipid sources on crude protein and neutral detergent fibre corrected for ash and protein intake, and one positive effect on ether extract intake. We believe that association between fat and glycerol may affect rumen fermentation parameters through reducing fibre intake and increasing propionate production and ammonia nitrogen.

scholarly journals Effects of Geraniol and Camphene on in Vitro Rumen Fermentation and Methane Production

2017 ◽  
Vol 48 (2) ◽  
pp. 63-69
Author(s):  
M. Joch ◽  
V. Kudrna ◽  
B. Hučko
Keyword(s):  
Methane Emission ◽  
Methane Production ◽  
Dry Matter ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Positive Control ◽  
Rumen Fermentation ◽  
Dry Matter Digestibility

AbstractThe objective of this study was to determine the effects of geraniol and camphene at three dosages (300, 600, and 900 mg l-1) on rumen microbial fermentation and methane emission in in vitro batch culture of rumen fluid supplied with a 60 : 40 forage : concentrate substrate (16.2% crude protein, 33.1% neutral detergent fibre). The ionophore antibiotic monensin (8 mg/l) was used as positive control. Compared to control, geraniol significantly (P < 0.05) reduced methane production with increasing doses, with reductions by 10.2, 66.9, and 97.9%. However, total volatile fatty acids (VFA) production and in vitro dry matter digestibility were also reduced (P < 0.05) by all doses of geraniol. Camphene demonstrated weak and unpromising effects on rumen fermentation. Camphene did not decrease (P > 0.05) methane production and slightly decreased (P < 0.05) VFA production. Due to the strong antimethanogenic effect of geraniol a careful selection of dose and combination with other antimethanogenic compounds may be effective in mitigating methane emission from ruminants. However, if a reduction in total VFA production and dry matter digestibility persisted in vivo, geraniol would have a negative effect on animal productivity.

scholarly journals Effects of Thymol Supplementation on Goat Rumen Fermentation and Rumen Microbiota In Vitro

2020 ◽  
Vol 8 (8) ◽  
pp. 1160 ◽  
Author(s):  
Jiangkun Yu ◽  
Liyuan Cai ◽  
Jiacai Zhang ◽  
Ao Yang ◽  
Yanan Wang ◽  
...  
Keyword(s):  
Methane Production ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Optimal Dose ◽  
Illumina Miseq ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Rumen Microbiota

This study was performed to explore the predominant responses of rumen microbiota with thymol supplementation as well as effective dose of thymol on rumen fermentation. Thymol at different concentrations, i.e., 0, 100 mg/L, 200 mg/L, and 400 mg/L (four groups × five replications) was applied for 24 h of fermentation in a rumen fluid incubation system. Illumina MiSeq sequencing was applied to investigate the ruminal microbes in addition to the examination of rumen fermentation. Thymol doses reached 200 mg/L and significantly decreased (p < 0.05) total gas production (TGP) and methane production; the production of total volatile fatty acids (VFA), propionate, and ammonia nitrogen, and the digestibility of dry matter and organic matter were apparently decreased (p < 0.05) when the thymol dose reached 400 mg/L. A thymol dose of 200 mg/L significantly affected (p < 0.05) the relative abundance of 14 genera of bacteria, three species of archaea, and two genera of protozoa. Network analysis showed that bacteria, archaea, and protozoa significantly correlated with methane production and VFA production. This study indicates an optimal dose of thymol at 200 mg/L to facilitate rumen fermentation, the critical roles of bacteria in rumen fermentation, and their interactions with the archaea and protozoa.

scholarly journals Effects of garlic supplementation on in vitro nutrient digestibility, rumen fermentation, and gas production

2021 ◽  
Vol 51 (2) ◽  
pp. 271-279
Author(s):  
M.R. Kekana ◽  
D. Luseba ◽  
M.C. Muyu
Keyword(s):  
Fatty Acids ◽  
Crude Protein ◽  
Dry Matter ◽  
Volatile Fatty Acids ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Nutrient Digestibility ◽  
Garlic Powder

Garlic contains secondary metabolites with antimicrobial properties that can alter nutrient digestibility and rumen fermentation, similar to other antimicrobial products. The objectives of the study were to evaluate the effects of garlic powder and garlic juice on in vitro nutrient digestibility, rumen fermentation, and gas production. The treatments consisted of control with no additives, garlic powder, and garlic juice at 0.5 ml and 1 ml. The digestibility of dry matter, crude protein and neutral detergent fibre were determined after 48 hours incubation. Rumen ammonia nitrogen and volatile fatty acids were determined at 12 hours and 24 hours incubation. The cumulative gas production was recorded periodically over 48 hours. The in vitro dry matter disappearance decreased with 1 ml of garlic juice compared with control. The crude protein degradability in garlic powder and garlic juice was lower than in control. Volatile fatty acids increased in all treatments. Individual volatile fatty acids were significantly different, especially propionate, whereas the acetate to propionate ratio was reduced by garlic juice, and ammonia nitrogen was reduced by garlic powder and 0.5 ml of garlic juice. The cumulative gas production increased significantly with both levels of garlic juice. The addition of garlic juice at 0.5 mL/100 ml could enhance the production of propionate, and reduce the acetate to propionate ratio, implying that the supply of hydrogen for methanogens was limited.

PSX-B-1 Effect of exposure time and dose of effective microorganisms (EM®) on feed in vitro rumen fermentation and digestibility

2021 ◽  
Vol 99 (Supplement_3) ◽  
pp. 455-457
Author(s):  
Alain Miranda-Figueroa ◽  
Carlos Gutiérrez_Aguilar ◽  
Manuel González-Ronquillo ◽  
Atmir Romero-Pérez ◽  
Claudia Cecilia Márquez-Mota ◽  
...  
Keyword(s):  
Exposure Time ◽  
Volatile Fatty Acids ◽  
Block Design ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Effective Microorganisms ◽  
Time Interaction ◽  
Randomized Block Design ◽  
Quadratic Effects

Abstract The objective was to evaluate the effect of feed inoculation with effective microorganisms (EM®) (mainly containing Lactobacillus spp.,Rhodopseudomona palustrisand Saccharomyces cerevisiae) on rumen fermentation using in vitrogas production technique. We hypothesized that increasing doses and allowing exposure of EM® for up to 48 hours, would improve digestibility and rumen fermentation. The experimental design was a 4×4 completely randomized block design including 4 EM® levels [(0(EM0), 0.5(EM0.5), 1.0 (EM1) and 1.5 (EM1.5) mL EM® / kg DM] and 4 preincubation times [0 (T0), 12(T12), 24(T24), 48 (T48) h], with four repetitions per treatment. Treatments were evaluated using 100ml glass bottles with 0.5g of the diet (20% corn stover, 20% oat hay, 48.8% ground corn, 7% molasses, 1.2% urea, 1% soybean meal, 0.9% mineral premix,1.1% salt, dry matter basis) incubated with sheep ruminal fluid in 3 different occasions. Data were analyzed with PROC MIXED of SAS and orthogonal contrasts to determine the linear and quadratic effects of EM dose and exposure time. Interaction (P &lt; 0.05) of EM x T was observed for in vitrodry matter digestibility (IVDMD), maximum gas volume (Vmax), total volatile fatty acids (VFA), acetate (ACE), propionate (PROP), butyrate (BUT) and ammonia-nitrogen (NH3), IVDMD was higher (P &lt; 0.01, 4.8 and 3.72%) for T48EM1.5 than T12EM0 and T0EM0, PROP was higher (P &lt; 0.05) for T48EM0, T48EM1 and 1.5 than T12EM0. The ACE:PROP ratio was higher (P &lt; 0.05, 17.2%) for T12EM0 than T48EM1.5. IVDMD, PROP and NH3 linearly increased (P &lt; 0.01) with increasing exposure time. EM levels have a quadratic effect (P &lt; 0.01) with maximum response at EM0.5. It was concluded that the addition of 0.5 to 1.5 mL/kg DM of EM® to a sheep diet and increasing preincubation time, up to 48h, improve feed fermentation and digestibility.Project was supported by UNAM, DGAPA, PAPIIT (IT202120).

Effect of melamine onin vitrorumen microbial growth, methane production and fermentation of Chinese wild rye hay and maize meal in binary mixtures

2013 ◽  
Vol 152 (4) ◽  
pp. 686-696 ◽  
Author(s):  
H. J. YANG ◽  
H. ZHUANG ◽  
X. K. MENG ◽  
D. F. ZHANG ◽  
B. H. CAO
Keyword(s):  
Volatile Fatty Acids ◽  
Ammonia Nitrogen ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Hydrogen Gas ◽  
Batch Cultures ◽  
Branched Chain ◽  
Micro Organisms ◽  
High Forage

SUMMARYThe effects of melamine on gas production (GP) kinetics, methane (CH4) production and fermentation of diets differing in forage content (low-forage (LF) diet: 200 g/kg and high-forage (HF) diet: 800 g/kg) by rumen micro-organismsin vitrowere studied using batch cultures. Rumen contents were collected from three Simmental×Luxi crossbred beef cattle. Melamine was added to the incubation bottles to achieve final concentration of 0 (control), 2, 6, 18, 54, 162 and 484 mg/kg of each diet. Cumulative GP was continuously measured in an automated gas recording instrument during 72 h of incubation, while fermentation gas end-products were collected to determine molar proportions of carbon dioxide (CO2), CH4and hydrogen gas (H2) in manually operated batch cultures. Differences in GP kinetics and fermentation gases were observed in response to the nature of the diets incubated. Although melamine addition did not affect GP kinetics and fermentation gas pattern compared to the control, the increase of melamine addition stimulated the yield of CH4by decreasing CO2, especially during the fermentation of the HF diet. The concentrations of ammonia nitrogen (N), amino acid N and microbial N in culture fluids were greater in the fermentation of LF- than HF diets, and these concentrations were increased by the increase of melamine addition after 72-h fermentation. The concentrations of total volatile fatty acids (VFA) were greater in HF than LF diets. The addition of melamine decreased total VFA concentrations and this response was greater in HF than LF diet fermentations. Melamine addition did not affect molar proportions of acetate, butyrate, propionate and valerate compared with the control; however, branched-chain VFA production, which was lower in the HF than the LF diet, was increased by the melamine addition, especially in the HF diet fermentation. The ratio of non-glucogenic to glucogenic acids was lower in the HF than the LF diet, but it was not affected by melamine addition. In brief, the greater reduction in the rate and extent of rumen fermentation found for the HF diet in comparison with the LF diet suggested that rumen fermentation rate and extentin vitrodepended mainly on the nature of the incubated substrate, and that they could be further inhibited by the increase of melamine addition.

scholarly journals The Effect of Zinc and/or Herbal Nutraceuticals on Rumen Fermentation, Microbiota and Histopathology in Lambs

2020 ◽  
Author(s):  
Daniel Petrič ◽  
Dominika Mravčáková ◽  
Katarína Kucková ◽  
Svetlana Kišidayová ◽  
Adam Cieslak ◽  
...  
Keyword(s):  
Basal Diet ◽  
Rumen Fermentation ◽  
Medicinal Herbs ◽  
Rumen Content ◽  
Morphological Observation ◽  
Artemisia Absinthium ◽  
Organic Zinc ◽  
Fermentation Parameters

Abstract Background: The aim of this study was to investigate the effect of diets containing organic zinc and a mixture of medicinal herbs on rumen microbial fermentation and histopathology in lambs.Methods: Twenty-eight lambs were divided into four groups: unsupplemented animals (Control), animals supplemented with organic zinc (Zn, 70 mg Zn/kg diet), animals supplemented with a mix of dry medicinal herbs (Herbs, 100 g DM/d) and animals supplemented with both zinc and herbs (Zn+Herbs). Each lamb was fed a basal diet composed of meadow hay (700 g DM/d) and barley (300 g DM/d). Fumaria officinalis L. (FO), Malva sylvestris L. (MS), Artemisia absinthium L. (AA) and Matricaria chamomilla L. (MC) were mixed in equal proportions. The lambs were slaughtered after 70 days of the experiment. The rumen content was used to determine the fermentation parameters in vitro and in vivo and to quantify the microbes by molecular and microscopic methods. Samples of fresh rumen tissue were used for histopathological evaluation.Results: Quantitative analyses of the bioactive compounds identified 3.961, 0.654, 6.482 and 12.084 g/kg DM phenolic acids and 12.211, 6.479, 0.349 and 2.442 g/kg DM flavonoids in FO, MS, AA and MC, respectively. The alkaloids content in FO was 6.015 g/kg DM. The effect of diets on values of total gas, methane and n-butyrate in vitro was observed (P < 0.046 and P < 0.001, respectively). Relative quantification by real-time PCR revealed a decrease in the total rumen bacterial population in the lambs in the Zn and Zn+Herbs groups (P < 0.05). A shift in the relative abundance of Ruminococcus albus, Streptococcus bovis, Butyrivibrio proteoclasticus and R. flavefaciens was observed in the Zn group. Morphological observation showed focal mixed infiltration of inflammatory cells within the lamina propria of the rumen in the Zn+Herbs group. Conclusion: The effect of the organic zinc and the herbal mix on rumen fermentation parameters in vitro was not confirmed in vivo because the rumen microbiota of lambs probably adapted to the zinc-supplemented diets. However, long-term supplementation of a diet combining zinc and medicinal herbs can diminish the health of the ruminal epithelium of lambs.

scholarly journals Effects of Microalgae Species on In Vitro Rumen Fermentation Pattern and Methane Production

2020 ◽  
Vol 20 (1) ◽  
pp. 207-218 ◽  
Author(s):  
Ekin Sucu
Keyword(s):  
Methane Production ◽  
Dry Matter ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Corn Silage ◽  
Fermentation Pattern ◽  
Proximate And Mineral Composition

AbstractThis experiment was conducted to establish the effects of two types of microalgae [Chlorella vulgaris (AI), C. variabilis (AII) and their combination (AI+AII)] with two substrates (wheat and corn silages) on rumen fermentation, gas and methane production. To each substrate, one of 3 algae treatment was supplemented at 0% and 25% of the total incubated dry matter. A series of 5 measurement points (3, 6, 12, 24 and 48 h) were completed and the gas production was monitored. The proximate and mineral composition of microalgae and substrates were examined. At 48 h incubation rumen fermentation variables and CH4 production were also assessed. When compared with wheat silage, corn silage caused an increase in gas production (P<0.05). Ruminal gas production decreased in the algae groups when compared to the controls (0% algae, wheat and corn silages, P<0.05). Among algae, C. vulgaris had the strongest effect, decreasing gas production by 34%. Among algae, the total volatile fatty acids (VFA) and CH4 production were found to be lower in C. variabilis (P<0.001). Ammonia-N increased with the algae inclusion (P<0.05). But, the ruminal gas production, pH, acetate, the total VFA, CH4 and rumen fermentation efficiency were not affected by the substrate and algae interaction (P>0.05). The propionate was the highest (P<0.05) for corn silage when incubated with C. vulgaris. Ruminal butyrate was the lowest for the wheat silage when incubated with the mixture of algae (P<0.05). The NH3-N was the highest in corn silage when incubated with all algae types (P<0.05). Careful selection and combination of substrate and algae may positively manipulate rumen fermentation and may inhibit CH4 production. Further research is needed to validate these results in vivo.

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