Responses of Lemongrass (Cymbopogon citratus) Essential Oils Supplementation on in Vitro Rumen Fermentation Parameters in Buffalo

2018 ◽  
Vol 35 (2) ◽  
pp. 174
Author(s):  
Ram Kumar Singh ◽  
Avijit Dey ◽  
Shyam Sundar Paul ◽  
Mala Singh ◽  
B.S. Punia
Keyword(s):  
Essential Oils ◽  
Rumen Fermentation ◽  
Cymbopogon Citratus ◽  
Fermentation Parameters ◽  
In Vitro Rumen Fermentation

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 essential oils and aqueous extracts of plants on in vitro rumen fermentation and methane production

2022 ◽  
Vol 10 (1) ◽  
pp. 1-9
Author(s):  
Aarón A. Molho-Ortiz ◽  
Atmir Romero-Pérez ◽  
Efrén Ramírez-Bribiesca ◽  
Claudia C. Márquez-Mota ◽  
Francisco A. Castrejón-Pineda ◽  
...  
Keyword(s):  
Essential Oils ◽  
Methane Production ◽  
Rumen Fermentation ◽  
Aqueous Extracts ◽  
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.

scholarly journals Free and Microencapsulated Essential Oils Incubated In Vitro: Ruminal Stability and Fermentation Parameters

Animals ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 180
Author(s):  
Nida Amin ◽  
Franco Tagliapietra ◽  
Sheyla Arango ◽  
Nadia Guzzo ◽  
Lucia Bailoni
Keyword(s):  
Essential Oils ◽  
Antimicrobial Properties ◽  
Rumen Fermentation ◽  
The Other ◽  
Fermentation Profile ◽  
Ruminal Degradation ◽  
Degree Of Stability ◽  
Fermentation Parameters ◽  
High Degree

Essential oils (EOs) are generally considered as an alternative to antibiotics because of their antimicrobial properties. Despite their vast variety, their volatile nature poses hindrance on their use in animal feeds, which demands a high degree of stability. This study aimed at testing the susceptibility of three EOs (mixtures of EOs based on cinnamaldehyde, named Olistat-Cyn, Olistat-G, and Olistat-P) in two forms (free: fEOs; and microencapsulated: mEOs) to in vitro ruminal degradation using the Ankom DaisyII technique. The microencapsulation was made using a matrix based on vegetable hydrogenated fatty acids. Compared to the fEOs, which were completely degraded within 48 h of in vitro incubation, the mEOs showed a low ruminal disappearance. In comparison to the fermentation profile at 0 h, Olistat-G significantly decreased the pH and the total protozoa number after 48 h, while the total VFAs increased. However, the other EOs (Olistat-Cyn and Olistat-P) had no effect on the rumen fermentation parameters. In conclusion, the protection of EOs from ruminal degradation by microencapsulation was found to be very effective to ensure rumen by-pass. Among the EOs, Olistat-G was capable of changing rumen fermentation, potentially reducing methane emissions.

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

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.

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