Influence of Protein and Carbohydrate Sources on Ruminal Microbial Protein Degradation and Synthesis PDF Download
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Author: Hussein Shaaban Hussein
Publisher:
ISBN:
Category :
Languages : en
Pages : 366
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Author: Hussein Shaaban Hussein
Publisher:
ISBN:
Category :
Languages : en
Pages : 366
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Author: Hamdy Moussa Metwally
Publisher:
ISBN:
Category :
Languages : en
Pages : 240
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Book Description
Author: Gregory Everett Catlett
Publisher:
ISBN:
Category : Microbial proteins
Languages : en
Pages : 276
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Author: Donna Maria Waltz
Publisher:
ISBN:
Category :
Languages : en
Pages : 222
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Author: Gabriella A. Varga
Publisher:
ISBN:
Category : Amino acids in animal nutrition
Languages : en
Pages :
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Author: Daniel Joseph Illg
Publisher:
ISBN:
Category :
Languages : en
Pages : 282
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Author: Lyle Mason Rode
Publisher:
ISBN:
Category : Microbial proteins
Languages : en
Pages : 328
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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
A major factor in maximizing microbial protein synthesis is the availability of energy and protein in the diet. Our objective was to determine the effect of fermentable carbohydrate and protein on microbial fermentation. Diets were formulated using three ingredients, soybean meal (SBM), ground corn (GC) and soybean hulls (SBH). Corn and SBH were used in ratios of 60:20, 40:40 or 20:60, respectively to prepare high, medium or low non-fibrous carbohydrate (NFC) diets. Soybean meal was included either unextruded (control) or extruded at low, medium or high temperature. Degradability of the N fractions in the control, low, medium and high soybean meal were 97, 80, 80 and 60%, respectively. Diets were arranged as a 3 x 4 factorial (3 levels of corn/soybean hulls and 4 levels of protein) and analyzed as a completely randomized block design. There were no statistically significant interactions seen between NFC and protein sources. Total volatile fatty acids were affected (P0.01) by the NFC with 78.5, 63.2 and 71.5 mM with increasing NFC levels. The NFC level affected the acetate and butyrate whereas the protein source had an effect on the propionate. Molar ratios of acetate, propionate and butyrate averaged 60.1, 31.0 and 6.79, respectively. Varying the level of fermentable carbohydrate had a negative linear affect on ruminal pH (P
Author: Anil Kumar Puniya
Publisher: Springer
ISBN: 8132224019
Category : Science
Languages : en
Pages : 380
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Book Description
This book offers an in-depth description of different groups of microbes (i.e. bacteria, protozoa, fungi and viruses) that exist in the rumen microbial community, and offers an overview of rumen microbiology, the rumen microbial ecosystem of domesticated ruminants, and rumen microbial diversity. It provides the latest concepts on rumen microbiology for scholars, researchers and teachers of animal and veterinary sciences. With this goal in mind, throughout the text we focus on specific areas related to the biology and complex interactions of the microbes in rumen, integrating significant key issues in each respective area. We also discuss rumen manipulation with plant secondary metabolites, microbial feed additives, utilization of organic acids, selective inhibition of harmful rumen microbes, and ‘omics’ approaches to manipulating rumen microbial functions. A section on the exploration and exploitation of rumen microbes addresses topics including the current state of knowledge on rumen metagenomics, rumen: an underutilized niche for industrially important enzymes and ruminal fermentations to produce fuels. We next turn our attention to commercial applications of rumen microbial enzymes and to the molecular characterization of euryarcheal communities within an anaerobic digester. A section on intestinal disorders and rumen microbes covers acidosis in cattle, urea/ ammonia metabolism in the rumen and nitrate/ nitrite toxicity in ruminant diets. Last, the future prospects of rumen microbiology are examined, based on the latest developments in this area. In summary, the book offers a highly systematic collection of essential content on rumen microbiology.
Author: Robert E. Hungate
Publisher: Elsevier
ISBN: 1483263622
Category : Nature
Languages : en
Pages : 544
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Book Description
The Rumen and Its Microbes is a contribution to the ecology of this important microbial habitat. Relatively few microbial habitats have been subjected to a thorough quantitative ecological analysis. The rumen fermentation is peculiarly suitable because of its relatively constant and continuous nature and because of the very rapid rates of conversion of organic matter. Although analysis of the ruminant-microbe symbiosis is still far from complete, knowledge is sufficient for formulation of principles and for identification and measurement of important parameters. The first eight chapters of the book include a description of the rumen and its microbes, their activities, and the extent of these activities. This basic biology provides a framework in which applications to agriculture can be evaluated. These applications are discussed in the last four chapters: host metabolism, variation in the rumen, possible practical applications, and abnormalities in rumen function.
