scholarly journals Rumen Fermentation Characteristics in Pre- and Post-Weaning Calves upon Feeding with Mulberry Leaf Flavonoids and Candida tropicalis Individually or in Combination as a Supplement

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 990 ◽  
Author(s):  
Luxin Kong ◽  
Chuntao Yang ◽  
Lifeng Dong ◽  
Qiyu Diao ◽  
Bingwen Si ◽  
...  
Keyword(s):  
Acid Concentration ◽  
Feed Efficiency ◽  
Volatile Fatty Acid ◽  
Average Daily Gain ◽  
Rumen Fermentation ◽  
Total Volatile ◽  
Mulberry Leaf ◽  
Volatile Fatty Acid Concentration ◽  
Daily Gain ◽  
Total Volatile Fatty Acid

Although flavonoids or yeast have been used as feed additives to improve the production efficiency and health of adult cattle, little information is available on their effects on rumen fermentation in calves. The objective of this study was to investigate the effects of feed supplementation with mulberry leaf flavonoids and Candida tropicalis on performance, blood parameters, and rumen fermentation characteristics during pre-weaning and post-weaning periods. Forty-eight Holstein calves were used in a four-groups trial and were supplemented with (1) no yeast or flavonoids (CON), (2) active dry yeast (ADY; C. tropicalis, 5.0 × 109 CFU/d), (3) flavonoids (FLA; 3 g/d), or (4) yeast and flavonoids (YF; C. tropicalis, 5.0 × 109 CFU/d; flavonoids, 3 g/d). The feeding strategy was as follows: milk replacer was offered at 12% of body weight in two meals per calf each day at age 21 d, and a gradual weaning process was adopted at age 50 to 56 days. Data of daily feed intake, body weight, and serum and rumen fermentation parameters were obtained at 28, 42, 56, and 80 d ages, respectively. A significant time effect and interaction between treatment and time was found for average daily gain, feed efficiency, total volatile fatty acid concentration, and proportion of propionate in calves (p < 0.05). Average daily gain and feed efficiency increased during post-weaning and overall periods for calves in FLA and YF groups compared with CON and ADY groups (p < 0.05). A reduction of fecal scores with supplementation was found in FLA and YF groups (p < 0.05). Rumen fluid pH and ammonia nitrogen concentration remained constant across the groups, whereas total volatile fatty acid concentration and molar proportion of propionate significantly increased during the pre-weaning and overall periods in FLA and YF groups (p < 0.05). Calves in YF group had the highest serum concentrations of IgG and IgA during the overall period (p < 0.05). Additionally, serum β-hydroxybutyric acid concentration was higher in ADY and FLA groups during the post-weaning period (p < 0.05). Supplementation with C. tropicalis showed little effect on increasing growth performance and health compared with flavonoids alone. Meanwhile, the combination of C. tropicalis and flavonoids was not synergistic with respect to improving health and rumen fermentation compared with use of flavonoids alone in pre- and post-weaning calves (p > 0.05).

scholarly journals Absorption of Volatile Fatty Acids From the Reticulo-Rumen and Abomasum of Sheep

1968 ◽  
Vol 21 (1) ◽  
pp. 89 ◽  
Author(s):  
VJ Williams ◽  
TR Hutchings ◽  
KA Archer
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Acid Solution ◽  
Acid Concentration ◽  
Volatile Fatty Acid ◽  
Volatile Fatty Acids ◽  
Total Volatile ◽  
Volatile Fatty Acid Concentration ◽  
The Individual ◽  
Total Volatile Fatty Acid

Ten acute experiments were performed on sheep to study the relative rates of absorption of volatile fatty acids in acid solution from the reticulo-rumen and abomasum. When the solutions in the two organs were approximately the same in initial tonicity, pH, and volatile fatty acid concentration, the total volatile fatty acid was absorbed at about equal rates from both the reticulo-rumen and the abomasum. The individual volatile fatty acids were absorbed from the abomasum at different rates; the rate was faster the greater the number of carbon atoms in the molecule. Ammonia in acid solution was not absorbed from the reticulo-rumen or from the abomasum.

FERMENTATION OF WHEAT OR LUPINS IN THE RUMEN OF SHEEP

1984 ◽  
Vol 64 (5) ◽  
pp. 29-30 ◽  
Author(s):  
R. W. HODGE ◽  
M. J. WATSON ◽  
C. KAT
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Key Words ◽  
Volatile Fatty Acid ◽  
Ammonia Nitrogen ◽  
Total Volatile ◽  
Volatile Fatty Acid Concentration ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Total Volatile Fatty Acid

The concentration of ammonia nitrogen and branched chain fatty acids was significantly higher (P < 0.05) in ruminal fluid of sheep given lupins than in those given wheat but there were no significant differences in pH, total volatile fatty acid concentration or molar proportions of acetate, propionate or butyrate. Key words: Sheep, wheat, lupins, rumen, fermentation

scholarly journals Garlic skin induced shifts in the rumen microbiome and metabolome of fattening sheep

2020 ◽  
Author(s):  
Wen Zhu ◽  
Zhen Su ◽  
Wei Xu ◽  
Hanxue Sun ◽  
Jinfeng Gao ◽  
...  
Keyword(s):  
Growth Performance ◽  
Average Daily Gain ◽  
Basal Diet ◽  
Diversity Indices ◽  
Rumen Fermentation ◽  
Control Group ◽  
Rumen Microbiome ◽  
Volatile Fatty Acid Concentration ◽  
Α Diversity ◽  
Daily Gain

Abstract Background Garlic and its constituents exhibit activities on modifying rumen fermentation and improving growth performance. As a by-product of garlic processing, garlic skin contains similar bioactive components as garlic bulb. However, studies in ruminants using garlic skin are scarce. This study was conducted to investigate the effects of garlic skin supplementation on rumen fermentation characterizes, growth performance, ruminal microbes and metabolites in ruminants. Twelve Hu lambs were randomly assigned into one of two treatments: basal diet (CON) or basal diet supplemented with 80 g/kg DM of gallic skin (GAS). The experiment lasted for10 weeks, with the first 2 weeks for adaptation. Results The results revealed that the average daily gain and volatile fatty acid concentration were higher (P < 0.05) in lambs fed GAS than that in the control group. Garlic skin supplementation did not significantly (P > 0.10) affect the α-diversity indices. Increased (P < 0.05) abundances of Prevotella, Bulleidia, Howardella, Methanosphaera but a decreased (P < 0.05) abundance of Fretibacterium were observed in GAS-fed lambs. In addition, the garlic skin supplementation favorably regulated (P < 0.05) pyrimidine metabolism, purine metabolism, vitamin B6 and B1 metabolism. Moreover, high correlations were observed between fluctuant rumen microbiota and metabolites. Conclusions Supplementation of garlic skin improved the growth performance of sheep by modifying rumen fermentation through inducing shifts in the rumen microbiome and metabolome.

Effect of 9,10-Anthraquinone on rumen methane production as studied in vitro and in vivo

2003 ◽  
Vol 2003 ◽  
pp. 122-122
Author(s):  
V. Fievez ◽  
B. Vlaeminck ◽  
W. Steinberg ◽  
I. Immig ◽  
D. Demeyer
Keyword(s):  
Fatty Acid ◽  
Methane Production ◽  
Volatile Fatty Acid ◽  
Rumen Fermentation ◽  
Dose Effect ◽  
Total Volatile ◽  
Total Volatile Fatty Acid

In vitro supplementation of 0.05% [on a substrate basis (wt/wt)] - but not of 0.01% - of 9,10-Anthraquinone (AQ) inhibited rumen methanogenesis, reduced total volatile fatty acid (VFA) concentrations and molar proportions of acetate (Acet), increased proportions of propionate (Prop) and butyrate (But) and resulted sometimes in H2 accumulation (Garcia-Lopez et al., 1996). In vivo administration of high amounts of AQ [5% on a substrate basis (wt/wt)] to lambs depressed CH4 and increased H2 concentrations in ruminal gases during the complete 19 days of administration, whereas original concentrations were re-installed within 6 days after the removal of AQ from the diet (Kung et al., 1996). In this experiment we aimed to study the dose effect of AQ on in vitro rumen fermentation and modifications to rumen fermentation when administering 0.05% of AQ in vivo.

Rumen fermentation of fresh herbage

1966 ◽  
Vol 67 (1) ◽  
pp. 59-65 ◽  
Author(s):  
V. J. Williams ◽  
K. R. Christian
Keyword(s):  
Fatty Acid ◽  
Feed Intake ◽  
Seasonal Cycle ◽  
Volatile Fatty Acid ◽  
Rumen Fermentation ◽  
Total Volatile ◽  
Protein Nitrogen ◽  
Intake Level ◽  
Different Levels ◽  
Total Volatile Fatty Acid

1. On twelve occasions covering a complete seasonal cycle rumen mierobial end-product concentrations were measured in a group of sheep allowed to graze a pasture for 1 hr. Considerable differences were obtained in the rises in total volatile fatty acid and ammonia after feeding, in average rumen protein nitrogen and in free mierobial count.2. Seven samples of fresh herbage wfere fed to groups of sheep in pens at different levels of intake. Increase in feed intake with five of the herbages produced significant increases in rumen ammonia and total volatile fatty acid and with one herbage there was a significant increase in protein nitrogen. Free mierobial count was measured after feeding three herbages and was found to be independent of intake level.

FLOW AND ACIDITY OF DIGESTA ENTERING THE DUODENUM AS INFLUENCED BY BUFFERS AND TIME AFTER FEEDING IN WETHERS

1984 ◽  
Vol 64 (4) ◽  
pp. 1055-1058
Author(s):  
E. C. PRIGGE ◽  
J. J. SVONAVEC
Keyword(s):  
Slow Rate ◽  
Volatile Fatty Acid ◽  
Fast Rate ◽  
Control Diet ◽  
Total Volatile ◽  
Rumen Ph ◽  
Volatile Fatty Acid Concentration ◽  
Duodenal Ph ◽  
Over Time ◽  
Total Volatile Fatty Acid

Four ruminally and duodenally cannulated wether lambs were offered 90% concentrate diets at 1.75% of body weight buffered with 1% NaHCO3, 0.9% limestone with a fast rate of reactivity or 0.9% limestone with a slow rate of reactivity and a control diet. No treatment effects (P > 0.10) were observed for any of the ruminal or duodenal variables measured. Duodenal pH over time was related positively (P < 0.01) to rumen pH and total volatile fatty acid concentration. Key words: Buffers, wethers, duodenum, rumen, pH, time after feeding

Determining the nutritive value of some commercial pulse screenings using in sacco and in vitro methods

2020 ◽  
Vol 60 (3) ◽  
pp. 379
Author(s):  
Ghodrat Mohammadi ◽  
Mostafa Malecky ◽  
Jamal Seifdavati
Keyword(s):  
Fatty Acid ◽  
Volatile Fatty Acid ◽  
Nutritive Value ◽  
Gas Production ◽  
Total Volatile ◽  
Volatile Fatty Acid Concentration ◽  
Ruminal Degradability ◽  
Total Volatile Fatty Acid ◽  
In Sacco

The present study aimed at determining in sacco and in vitro the nutritive value of lentil screenings (LS), common vetch screenings (CVS) and bitter vetch screenings (BVS). For this purpose, three experiments (Exp.) were conducted. Ruminal degradation characteristics of the screenings were determined in Exp. 1 by the nylon bag technique using three ruminally fistulated rams. Gas production kinetics, and ruminal degradability and fermentation indices of the screenings were determined using 144 and 24-h incubations, respectively in Exp. 2. In Exp. 3, a basal growing ration for lambs (control) was supplemented by 175 or 350 g/kg of either LS, CVS or BVS (LS175, LS350, CVS175, CVS350, BVS175 and BVS350 respectively), and ruminal degradability and fermentation of the rations were evaluated in vitro. Soluble and potentially degradable fractions of protein were 0.321 and 0.719, 0.362 and 0.688, and 0.333 and 0.707, for LS, BVS and CVS respectively. Metabolisable energy was 11.1, 11.6 and 12.1 MJ/kg DM for LS, BVS and CVS respectively. The screenings had comparable gas production profiles, ruminal digestibility and total volatile fatty acid concentration. However, CVS and BVS had a higher propionate and a lower acetate:propionate ratio than LS (P &lt; 0.05). Including BVS and LS in the mixed ration increased total volatile fatty acid at both inclusion levels, but only BVS enhanced propionate proportion and lowered the acetate:propionate ratio (P &lt; 0.05). These results revealed that these screenings have a good nutritional value and can be used in ruminant diets without adversely affecting the rumen fermentation.

The effect of including Colombian rice polishings in the diet on rumen fermentation in vitro

1992 ◽  
Vol 54 (2) ◽  
pp. 275-280 ◽  
Author(s):  
D. Cardenas Garcia ◽  
C. J. Newbold ◽  
H. Galbraith ◽  
J. H. Topps
Keyword(s):  
Fatty Acid ◽  
Volatile Fatty Acid ◽  
Dry Matter ◽  
Basal Diet ◽  
Rumen Fermentation ◽  
Total Volatile ◽  
Cellulolytic Bacteria ◽  
Medium Quality ◽  
Total Volatile Fatty Acid

AbstractThe effect of including full-fat Colombian rice polishings, at 250 or 500 g/kg dry matter (DM) or defatted Colombian rice polishings (at 500 g/kg DM) on the fermentation of a basal diet of dried grass and medium-quality hay, in the rumen simulation technique (Rusitec), was investigated. With diets which contained 0, 0·25, 0·50 full-fat or 0·50 defatted, proportions of rice polishing, values for pH were depressed (7·22, 7·19, 7·11, 7·06 (s.e.d. 0·05)) and total volatile fatty acid concentrations were increased (52·8, 52·5, 75·5, 754 (s.e.d. 2·1) mmol/l) at the high levels of inclusion of rice polishings. Concentrations of ammonia (130, 140, 228, 209 (s.e, d. 64) mg/l) and total bacterial numbers (2·32, 2·70, 3·55, 442 (s.e.d. 0·82) × 108 per ml) were elevated by rice polishings inclusion. Numbers of cellulolytic bacteria (2·52, 1·74, 1·84, 2·10 (s.e.d. 0·60) × 106 per ml) and protozoa (19·8, 16·2, 15·8, 22·2 (s.e.d. 1·51) × 103 per ml were depressed (the latter significantly P < 0·01) by the inclusion offull-fat, but not by defatted, rice polishings.

scholarly journals Garlic Skin Induced Shifts in the Rumen Microbiome and Metabolome of Fattening Sheep

2020 ◽  
Author(s):  
WEN Zhu ◽  
Zhen Su ◽  
Wei Xu ◽  
Hanxue Sun ◽  
Jinfeng Gao ◽  
...  
Keyword(s):  
Growth Performance ◽  
Average Daily Gain ◽  
Basal Diet ◽  
Diversity Indices ◽  
Rumen Fermentation ◽  
Control Group ◽  
Rumen Microbiome ◽  
Volatile Fatty Acid Concentration ◽  
Α Diversity ◽  
Daily Gain

Abstract Background: Garlic and its constituents exhibit activities on modifying rumen fermentation and improving growth performance. As a by-product of garlic processing, garlic skin contains similar bioactive components as garlic bulb. However, studies in ruminants using garlic skin are scarce. This experiment was conducted to investigate the effects of garlic skin supplementation on rumen fermentation characterizes, growth performance, and involved mechanism in ruminants. Twelve Hu lambs were randomly assigned into one of two treatments: basal diet (CON) or basal diet supplemented with 80 g/kg DM of gallic skin (GAS). The experiment lasted for10 weeks, with the first 2 weeks for adaptation. Results: The results revealed that the average daily gain and volatile fatty acid concentration were higher (P < 0.05) in lambs fed GAS than that in the control group. Garlic skin supplementation did not significantly (P > 0.10) affect the α-diversity indices. Increased (P < 0.05) abundances of Prevotella, Bulleidia, Howardella, Methanosphaera but a decreased (P < 0.05) abundance of Fretibacterium were observed in GAS-fed lambs. Besides, the garlic skin supplementation favorably regulated (P < 0.05) pyrimidine metabolism, purine metabolism, vitamin B6 and B1 metabolism. Moreover, high correlations were observed between fluctuant rumen microbiota and metabolites. Conclusions: Supplementation of garlic skin improved the growth performance of sheep by modifying rumen fermentation through inducing shifts in the rumen microbiome and metabolome.

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