Influence of By-product Carbohydrate and Protein Sources on Ruminal Microbial Fermentation PDF Download
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Author: Howard Roy Mansfield
Publisher:
ISBN:
Category :
Languages : en
Pages : 476
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Author: Howard Roy Mansfield
Publisher:
ISBN:
Category :
Languages : en
Pages : 476
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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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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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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: Sandra R. Stokes
Publisher:
ISBN:
Category : Carbohydrates
Languages : en
Pages : 290
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Author: Robert E. Hungate
Publisher: Elsevier
ISBN: 1483263622
Category : Nature
Languages : en
Pages : 544
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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.
Author: Robert David McCarthy
Publisher:
ISBN:
Category :
Languages : en
Pages : 176
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Author: Pier Giorgio Peiretti
Publisher: MDPI
ISBN: 3039364596
Category : Science
Languages : en
Pages : 348
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This book addresses various aspects of in vitro digestibility: • Application of meta-analyses and machine learning methods to predict methane production; • Methane production of sainfoin and alfalfa; • In vitro evaluation of different dietary methane mitigation strategies; • Rumen methanogenesis, rumen fermentation, and microbial community response; • The role of condensed tannins in the in vitro rumen fermentation kinetics; • Fermentation pattern of several carbohydrate sources; • Additive, synergistic, or antagonistic effects of plant extracts; • In vitro rumen degradation and fermentation characteristics of silage and hay; • In vitro digestibility, in situ degradability, and rumen fermentation of camelina co-products; • Ruminal fermentation parameters and microbial matters to odd- and branched-chain fatty acids; • Comparison of fecal versus rumen inocula for the estimation of NDF digestibility; • Rumen inoculum collected from cows at slaughter or from a continuous fermenter; • Seaweeds as ingredients of ruminant diets; • Rumen in vitro fermentation and in situ degradation kinetics of forage Brassica crops; • In vitro digestibility and rumen degradability of vetch varieties; • Intestinal digestibility in vitro of Vicia sativa varieties; • Ruminal in vitro protein degradation and apparent digestibility of Pisum sativum; • In vitro digestibility studies using equine fecal inoculum; • Effects of gas production recording system and pig fecal inoculum volume on kinetics; • In vitro methods of assessing protein quality for poultry; and • In vitro techniques using the DaisyII incubator.
Author: Gita Cherian
Publisher:
ISBN:
Category : Biology
Languages : en
Pages :
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Author: Grant Ira Crawford
Publisher:
ISBN:
Category :
Languages : en
Pages : 162
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