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.

scholarly journals Inoculum for In Vitro Rumen Fermentation and Composition of Volatile Fatty Acids

1980 ◽  
Vol 63 (2) ◽  
pp. 305-312 ◽  
Author(s):  
T. Senshu ◽  
K. Nakamura ◽  
A. Sawa ◽  
H. Miura ◽  
T. Matsumoto
Keyword(s):  
Fatty Acids ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
In Vitro Rumen Fermentation

scholarly journals Comparison of grass silage utilization by reindeer and sheep: 2. Rumen fermentation and rumen microbiota

1982 ◽  
Vol 54 (2) ◽  
pp. 127-135
Author(s):  
Liisa Syrjälä-Qvist
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Volatile Fatty Acids ◽  
Rumen Fluid ◽  
Rumen Fermentation ◽  
Rumen Microbiota ◽  
Grass Silage ◽  
Rumen Ph ◽  
Sampling Times

The criteria used in comparing the utilization of grass silage by reindeer and sheep were rumen pH, ammonia, volatile fatty acids (VFA) and microbes. Rumen samples were taken before feeding, and 2 ½ and 5 ½ hours after the beginning of feeding. Rumen fermentation was lower in the reindeer than in the sheep and differed less between the three sampling times. In the reindeer/the pH of the rumen fluid averaged 6.94 and in the sheep 6.61. The average amounts of NH3—N were 17.0 and 24.2 mg/100 ml rumen fluid and those of total VFA 8.46 and 10.90 mmoles/100ml rumen fluid, respectively. The proportion of acetic acid in the VFA in the reindeer was 75.3 molar % and in the sheep 66.0 molar %, the corresponding values for propionic acid being 18.5 and 22.0 molar % and for butytic acid 4.2 and 8.8 molar %. The number of rumen ciliates in the reindeer averaged 87/mm3 rumen contents and in the sheep 314/ mm3. The numbers of bacteria were 16.0 X 106/mm3, respectively. The proportion of the total microbe mass in the reindeer rumen contents was 1.8 % and in the sheep 2.4 %. The proportions of bacteria in this mass were 87 % and 70 %, respectively. The differences between the reindeer and sheep in the rumen fermentation results and in the numbers of rumen microbiota were nearly all statistically significant (P

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.

scholarly journals PROTEIN FRACTIONATION AND UTILIZATION OF SOYBEAN AND REDBEAN AS AFFECTED BY DIFFERENT DRYING TEMPERATURE

2017 ◽  
Vol 41 (1) ◽  
pp. 37
Author(s):  
Anuraga Jayanegara ◽  
Yesi Chwenta Sari ◽  
Roni Ridwan ◽  
Didid Diapari ◽  
Erika Budiarti Laconi
Keyword(s):  
Chemical Composition ◽  
Crude Protein ◽  
Volatile Fatty Acids ◽  
Rumen Fermentation ◽  
Gas Production ◽  
Vitro Assay ◽  
Drying Temperature ◽  
Higher Temperature ◽  
In Vitro Rumen Fermentation

The objective of this study was to investigate the influence of different drying temperature on chemical composition, in vitro rumen fermentation and digestibility of soybean and redbean. Soybean and redbean were dried in an oven set at four different drying temperatures, i.e. 50, 60, 70 and 80 oC for 24 h in three replicates. Dried samples were then milled and used further for chemical composition determination (proximate analysis, Van Soest analysis and protein fraction) and in vitro rumen fermentation assay. Parameters measured in the in vitro assay were gas production, digestibility, pH, ammonia and volatile fatty acids (VFA). Data obtained were analyzed by using analysis of variance and a posthoc test namely Duncan’s multiple range test. Results revealed that neutral detergent insoluble crude protein (NDICP) content increased at higher drying temperature (70 or 80 oC) for both soybean and redbean (P<0.05) but at different magnitude. As with NDICP, higher temperature led to a higher acid detergent insoluble crude protein (ADICP) both in soybean and redbean (P<0.05). Higher temperature decreased gas production rate (GPR) of both beans (P<0.05). Drying of soybean at 70 or 80 oC decreased crude protein digestibility (CPD) of soybean than dried at 50 or 60 oC (P<0.05). Higher drying temperature resulted in a lower NH3 concentration (P<0.05). It can be concluded that drying temperature at 50 or 60 oC is safe to maintain nutritional quality of soybean and redbean.

Fermentation in the Rumen of the Sheep

1952 ◽  
Vol 29 (1) ◽  
pp. 57-65 ◽  
Author(s):  
F. V. GRAY ◽  
A. F. PILGRIM ◽  
H. J. RODDA ◽  
R. A. WELLER
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Active Carbon ◽  
Volatile Fatty Acids ◽  
Caproic Acid ◽  
Valeric Acid ◽  
Carboxyl Group

1. The mixture of volatile fatty acids in the rumen of the sheep has been shown to include formic acid, acetic acid, propionic acid, n-butyric acid, iso-butyric acid, n-valeric acid, another valeric acid isomer, caproic acid and an acid which is probably heptoic acid. The proportions in which they are present have been determined. 2. When acetic acid labelled with 14C in the carboxyl group was incorporated in the rumen fermentation in vitro, active carbon appeared later in all the higher acids. When labelled propionic acid was included in the fermentation, active carbon appeared in the valeric but not in the butyric acid. The results suggest a synthesis of the higher acids by condensation of the lower ones with 2-C compound in equilibrium with acetic acid. The extent of such syntheses and other possible modes of origin of the fatty acids are discussed.

Fermentation in the Rumen of the Sheep

1951 ◽  
Vol 28 (1) ◽  
pp. 74-82
Author(s):  
F. V. GRAY ◽  
A. F. PILGRIM ◽  
R. A. WELLER
Keyword(s):  
Fatty Acids ◽  
Acetic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Rumen Fluid ◽  
Rumen Fermentation ◽  
Natural Process ◽  
The Other ◽  
Rapid Absorption

1. When wheaten hay and lucerne hay were fermented by organisms from the rumen of the sheep it was necessary to employ a large inoculum of rumen fluid in order to reproduce the rumen fermentation in vitro. With a small inoculum the fermentation did not conform to the known characteristics of the natural process. 2. Products per kilogram of wheaten hay fermented in vitro were: fatty acids 200-250 g.--acetic acid 41%, propionic acid 43% and butyric acid 16% (by weight); methane 15 l. Products per kilogram of lucerne hay were: fatty acids 250-300 g.--acetic acid 53%, propionic acid 29% and butyric acid 18% (by weight); methane 20 l. 3. The findings support the view that, owing to the more rapid absorption of propionic than of the other acids from the rumen, the proportion of this acid remaining in the rumen fluid is considerably less than the proportion actually formed in the fermentation.

scholarly journals Evaluation of ensiled soy sauce by-product combined with several additives as an animal feed

2020 ◽  
Vol 13 (5) ◽  
pp. 940-946
Author(s):  
Sadarman Sadarman ◽  
Muhammad Ridla ◽  
Nahrowi Nahrowi ◽  
Roni Ridwan ◽  
Anuraga Jayanegara
Keyword(s):  
Chemical Composition ◽  
Propionic Acid ◽  
Methane Production ◽  
Volatile Fatty Acids ◽  
Animal Feed ◽  
Rumen Fermentation ◽  
Soy Sauce ◽  
Ruminal Fermentation ◽  
In Vitro Rumen Fermentation

Aim: The present experiment aimed to evaluate the use of different additives, i.e., lactic acid bacteria (LAB) inoculant, tannin extract, and propionic acid, on the chemical composition, fermentative characteristics, and in vitro ruminal fermentation of soy sauce by-product (SSB) silage. Materials and Methods: SSB was subjected to seven silage additive treatments: Fresh SSB, ensiled SSB, ensiled SSB+LAB, ensiled SSB+2% acacia tannin, ensiled SSB+2% chestnut tannin, ensiled SSB+0.5% propionic acid, and ensiled SSB+1% acacia tannin+1% chestnut tannin+0.5% propionic acid. Ensiling was performed for 30 days in three replicates, and each replicate was made in duplicate. The samples were evaluated for their chemical composition and silage fermentation characteristics and were tested in an in vitro rumen fermentation system. Results: In general, the nutrient compositions did not differ among the tested SSBs in response to the different additives used. The addition of tannins, either acacia or chestnut, and propionic acid significantly decreased the pH of the ensiled SSB (p<0.05). The addition of several additives (except LAB) decreased the ammonia concentration in SSB silage (p<0.05). The total volatile fatty acids in the in vitro rumen fermentation profile of the ensiled SSB were not significantly altered by the various additives applied. The addition of some additives, i.e., ensiled SSB+LAB and ensiled SSB+2% acacia tannin, reduced the digestibility values of the SSB (p<0.05). Different silage additives did not significantly affect methane production, although the addition of acacia tannins tended to result in the lowest methane production among treatments. Conclusion: The use of additives, particularly 2% acacia tannins, can reduce proteolysis in SSB silage.

scholarly journals Estimated ruminal digestion values and digestion end-products of concentrated mix feed after in vitro treatment with propionic acid

2018 ◽  
Vol 63 (No. 12) ◽  
pp. 537-545
Author(s):  
K. Kara
Keyword(s):  
Fatty Acids ◽  
Propionic Acid ◽  
Methane Emission ◽  
Volatile Fatty Acids ◽  
Gas Production ◽  
Acid Supplementation ◽  
End Products ◽  
Total Bacteria ◽  
Ciliate Protozoa

This study was aimed at determining the effects of propionic acid supplementation at doses of 0 (control group, PA0), 12, 24, 48 and 96 mM (PA12, PA24, PA48, and PA96) to concentrated mix feed on in vitro cumulative total gas production, methane emission, gas kinetics (potential gas production, (a + b)<sub>gas</sub> and gas production rate, c<sub>gas</sub>), estimated digestibility, estimated energy value and the end-products and variables of in vitro digestion (total bacteria count, the number of ciliate protozoa, volatile fatty acids, pH value and ammonia-N). Digestion treatments were carried out in an anaerobic in vitro fermenter for up to 96 h. The in vitro cumulative total gas production, (a + b)<sub>gas</sub>, estimated metabolic energy, estimated net energy lactation and estimated organic matter digestibility and ammonia-N concentration were decreased by propionic acid up to 96 mM (P &lt; 0.05). In the in vitro fermenter fluid, total bacteria count, the total numbers of ciliate protozoa and the individual numbers of some ciliate protozoa (Entodiniinae, Isotricha spp. and Diplodiniinae) (P &lt; 0.01) decreased linearly with increasing concentrations of dietary propionic acid. The total molar concentrations of volatile fatty acids decreased in response to propionic acid supplementation (P &lt; 0.001). Dietary propionic acid elicited linear increases in the molar concentrations of propionic acid (P &lt; 0.001) and butyric acid (P &lt; 0.01) as proportions of total volatile fatty acids of the in vitro fermenter fluid. In contrast, molar proportions of acetic acid, the c<sub>gas</sub>, pH values and the numbers of Dasytricha sp. were not affected by dietary propionic acid supplementation (P &gt; 0.05). The addition of 12–96 mM propionic acid to concentrated mix feed decreased methane emission from the rumen and negatively affected microbiota count, feed digestibility, proteolysis, and molar volatile fatty acid values in the rumen environment.

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

2021 ◽  
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

Abstract Garlic has secondary metabolites that possess antimicrobial properties that can alter nutrient digestibility and rumen fermentation similar to known 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 were control no additives, garlic powder and garlic juice of 0.5 ml and 1 ml. The digestibility of dry matter, crude protein and neutral detergent fibre were determined after 48h incubation. Rumen ammonia nitrogen and volatile fatty acids were determined at 12h and 24h incubation. The cumulative gas production was recorded periodically over 48h. The in vitro dry matter disappearance decreased with 1 ml of garlic juice compared to control. The crude protein degradability in garlic powder and garlic juice was lower than in control. The volatile fatty acids increased in all the treatments. Individual volatile fatty acids were significantly different, especially propionate, while the acetate: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:propionate ratio implying that the supply of hydrogen for methanogens is limited.

Sign in / Sign up

Export Citation Format

Share Document