scholarly journals Comparing the effect of different levels of zinc hydroxychloride with inorganic zinc sulfate on in vitro rumen fermentation parameters

2020 ◽  
Vol 73 (6) ◽  
pp. 582-586
Author(s):  
Ravi Prakash Pal ◽  
Veena Mani ◽  
Srobana Sarkar ◽  
Shahid Hassan Mir ◽  
Amit Sharma ◽  
...  
Keyword(s):  
Zinc Sulfate ◽  
Rumen Fermentation ◽  
Fermentation Parameters ◽  
Different Levels ◽  
In Vitro Rumen Fermentation

scholarly journals Effect of different levels of sodium sesquicarbonate on in vitro rumen fermentation parameters

2020 ◽  
Vol 73 (3) ◽  
pp. 246-249
Author(s):  
Hunny Sharma ◽  
Veena Mani ◽  
Sachin Kumar ◽  
Srobana Sarkar ◽  
Hujaz Tariq
Keyword(s):  
Rumen Fermentation ◽  
Fermentation Parameters ◽  
Different Levels ◽  
In Vitro Rumen Fermentation

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.

Effect of supplementing Aegle marmelos leaves on in vitro rumen fermentation and methanogenesis of diets varying in roughage to concentrate ratio

2017 ◽  
Author(s):  
Srobana Sarkar ◽  
Madhu Mohini ◽  
Goutam Mondal ◽  
Sujata Pandita ◽  
Vinu M. Nampoothiri ◽  
...  
Keyword(s):  
Methane Production ◽  
Nutritive Value ◽  
Rumen Fermentation ◽  
Significant Rise ◽  
Aegle Marmelos ◽  
Acetate Concentration ◽  
Concentrate Mixture ◽  
Different Levels ◽  
In Vitro Rumen Fermentation

The present study was undertaken to observe the effect of supplementing Aegle marmelos leaves on in vitro rumen fermentation and methane production of different diets containing varied proportion of roughage (R) to concentrate (C). Aegle marmelos (Bael) leaves was supplemented at 4 levels (0, 5, 10 and 15%) to three diets having roughage (R) and concentrate (C) (wheat straw and concentrate mixture) in the ratio 70:30, 50:50 and 30:70. Inclusion of Aegle leaves at different levels showed significant rise in total gas (mL/g DM) among different diets. Similarly, Aegle marmelos leaves at the rate of 15% improved (P>0.05) the IVTDMD and IVTOMD (%) of the experimental diets. Among the VFA’s acetate concentration (mM) was significantly enhanced at 15% of Aegle marmelos supplementation. No significant effect was observed in the values of CH4 (%, mL/24h and mL/100mg DDM) and NH3-N (mg/dL) on supplementation of Aegle leaves if any of the diets. Therefore, it can be concluded from the present findings that supplementation of Aegle marmelos leaves enhances the digestibility hence it can be used to improve the nutritive value of diets.

scholarly journals Effect of Mix Culture Bacteria and Fungi in Fermented Peanut Hulls-Based Feed Supplement on Physical Quality and In Vitro Rumen Fermentation Parameters

2020 ◽  
Vol 25 (1) ◽  
pp. 19
Author(s):  
DELA RIA NESTI ◽  
Ahmad Baidlowi ◽  
Achmad Fauzi ◽  
Ida Tjahajati
Keyword(s):  
Volatile Fatty Acid ◽  
Fatty Acid Content ◽  
Rumen Fermentation ◽  
Total Volatile ◽  
Feed Supplement ◽  
Rumen Ph ◽  
Peanut Hull ◽  
Fermentation Parameters ◽  
In Vitro Rumen Fermentation

The purpose of this research was to determine the effect of the combination of mix culture bacteria (EM4®:E) and fungi (<em>Trichoderma viridae</em>:TV) on physical quality and in vitro rumen fermentation parameters of peanut hull-based feed supplements. Basal feed was divided into four treatments, which were: P0 (BF); P1 (E:25%+TV:75%); P2 (E:50%+TV:50%),; and P3 (E:75%+TV:25%); and each treatment had three replications. Feeds were fermented facultative anaerobically for nine days. The observed parameters were physical qualities (color, odor, fungi appearance and pH), and in vitro rumen fermentation parameters (rumen pH, microbial protein content, and total volatile fatty acid content). Data were analyzed using one way ANOVA design, and the significance of differences were tested using Kruskall-Wallis test for the physical qualities data and Duncan’s New Multiple Range Test (DMRT) test for in vitro rumen fermentation parameters. Results showed that the combination of E and TV at different level did not affect odor and the fungi appearance parameters (P≥0.05), however, it significantly affected P≤0.05) color change from blackish (1.64) in P0 to brownish in P1, P2 and P3 of 2.44; 2.69; and 2.80, respectively. The pH also decreased significantly (P≤0.05) by 10.67%.  Treatment also did not affect the rumen pH, microbial protein content, and total volatile fatty acid content (P≥0.05). It is concluded that the combination of the EM4® 25%: <em>Trichoderma viridae</em> 75% on peanut-hull based feed supplement fermentation gives the best result on color and pH fermented feed product without affecting the rumen fermentation process.

scholarly journals Pilot Study of the Effects of Polyphenols from Chestnut Involucre on Methane Production, Volatile Fatty Acids, and Ammonia Concentration during In Vitro Rumen Fermentation

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 108
Author(s):  
Yichong Wang ◽  
Sijiong Yu ◽  
Yang Li ◽  
Shuang Zhang ◽  
Xiaolong Qi ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Acid Content ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Quadratic Response ◽  
In Vitro Rumen Fermentation

Nutritional strategies can be employed to mitigate greenhouse emissions from ruminants. This article investigates the effects of polyphenols extracted from the involucres of Castanea mollissima Blume (PICB) on in vitro rumen fermentation. Three healthy Angus bulls (350 ± 50 kg), with permanent rumen fistula, were used as the donors of rumen fluids. A basic diet was supplemented with five doses of PICB (0%–0.5% dry matter (DM)), replicated thrice for each dose. Volatile fatty acids (VFAs), ammonia nitrogen concentration (NH3-N), and methane (CH4) yield were measured after 24 h of in vitro fermentation, and gas production was monitored for 96 h. The trial was carried out over three runs. The results showed that the addition of PICB significantly reduced NH3-N (p < 0.05) compared to control. The 0.1%–0.4% PICB significantly decreased acetic acid content (p < 0.05). Addition of 0.2% and 0.3% PICB significantly increased the propionic acid content (p < 0.05) and reduced the acetic acid/propionic acid ratio, CH4 content, and yield (p < 0.05). A highly significant quadratic response was shown, with increasing PICB levels for all the parameters abovementioned (p < 0.01). The increases in PICB concentration resulted in a highly significant linear and quadratic response by 96-h dynamic fermentation parameters (p < 0.01). Our results indicate that 0.2% PICB had the best effect on in-vitro rumen fermentation efficiency and reduced greenhouse gas production.

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