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 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.

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.

scholarly journals The Effect of Multistage Ammoniation on Fiber Fraction and Digestibility of Maize Stover in vitro

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
K. Dakaew ◽  
A. Abrar ◽  
A. Cherdthong
Keyword(s):  
Organic Matter ◽  
Fatty Acid ◽  
Volatile Fatty Acid ◽  
Dry Matter ◽  
Total Volatile ◽  
Maize Stover ◽  
Dry Matter Digestibility ◽  
Fiber Fraction ◽  
Total Volatile Fatty Acid

The main objective of this experiment was to assess the effect of multistage ammoniation on fiber fraction and digestibility of maize stover in vitro. Maize stover was treated by a multistage technique of different urea connect ration (8%, 4%, and 2%) and incubation for 14 days at room temperature.Digestibility of NDF, ADF, ADL, hemicellulose, and cellulose, in vitro dry matter digestibility (DMD), organic matter digestibility (OMD), NH3-N, total volatile fatty acid (VFA) and pH concentration were observed. However treatment maize stover and multistage ammoniation maize stover were composed by using T-test student as the statistic. There were not significantly different on fiber fraction and digestibility of maize stover. However, multistage ammoniation decreased ADF fraction by 56.67% to45.39%. The DM digestibility of multistage ammoniation on fiber fraction and digestibility of maize stover also increased by 35.18 to 45.91. The total VFA and N-ammonia of multistage ammoniation on fiber fraction and digestibility of maize stover also higher than control.Keywords: Ammoniation, Digestibility, in vitro, Maize stover

The effects of essential oil and condensed tannin on fermentation and methane production under in vitro conditions

2016 ◽  
Vol 56 (10) ◽  
pp. 1707 ◽  
Author(s):  
Brittany Pinski ◽  
Mevlüt Günal ◽  
Amer A. AbuGhazaleh
Keyword(s):  
Fatty Acid ◽  
Methane Production ◽  
Volatile Fatty Acid ◽  
Condensed Tannin ◽  
Total Volatile ◽  
Tannin Extract ◽  
Ch4 Production ◽  
N Concentration ◽  
Total Volatile Fatty Acid

The potential of five different essential oils (EO) and quebracho condensed tannin extract (QCT) as antimethanogenic additives in ruminant feeds were investigated. The first experiment was conducted to screen the effects rosemary oil, sage oil, cinnamon oil (CNO), eucalyptus oil and myrrh oil at 500 mg/L of culture fluid on methane (CH4) production under in vitro conditions. Rumen contents were collected from a cannulated Holstein dairy cow and used for a 24-h batch-culture experiment. Treatments were a control (CON) or CON plus EO at 500 mg/L. Results showed that CNO decreased CH4 production and, therefore, was selected for Experiment 2. The second experiment was designed to test the effects of CNO at three different dose levels on CH4 production and fermentation in 24-h batch-culture experiments. Treatments were CON or CON plus CNO supplemented at 125, 250 and 500 mg/L. Relative to CON, CNO decreased total gas production at the 250 and 500 mg/L doses. All doses of CNO decreased CH4 production. Total volatile fatty acid production was lower in cultures incubated with CNO at the 500 mg/L. Ammonia-N concentration decreased in cultures incubated with CNO at the 500 mg/L. The third experiment was designed to test the effects of QCT on CH4 production and fermentation in 24-h batch cultures. Treatments were CON or CON plus QCT at 25, 50 and 75 g/kg of diet DM. Relative to CON, total volatile fatty acid concentration increased with the 50 g/kg QCT, but was similar to the 25 and 75 g/kg QCT. The proportions of acetate decreased, while the proportions of propionate increased with the 25 g/kg QCT compared with CON. Methane production was not affected in cultures incubated with QCT. Relative to CON, all doses of QCT decreased ammonia-N concentration. In conclusion, results from the present study showed that except for CNO, EO tested in the study had no effects on rumen CH4 production. Addition of CNO to rumen cultures at 125 and 250 mg/L reduced CH4 production without negative effects on rumen fermentation. Quebracho condensed tannin-extract supplementation had no effects on CH4 production and fermentation parameters except for ammonia-N concentration.

scholarly journals Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 471
Author(s):  
Guillermo Ripoll ◽  
María Jesús Alcalde ◽  
Anastasio Argüello ◽  
María de Guía Córdoba ◽  
Begoña Panea
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Goat Milk ◽  
Lower Percentage ◽  
Dairy Goat ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Milk Replacers ◽  
Fatty Acid Compositions ◽  
Chain Fatty Acids

Goat meat is considered healthy because it has fewer calories and fat than meat from other traditional meat species. It is also rich in branched chain fatty acids that have health advantages when consumed. We studied the effects of maternal milk and milk replacers fed to suckling kids of four breeds on the straight and branched fatty acid compositions of their muscle. In addition, the proximal and fatty acid compositions of colostrum and milk were studied. Goat colostrum had more protein and fat and less lactose than milk. Goat milk is an important source of healthy fatty acids such as C18:1 c9 and C18:2 n–6. Suckling kid meat was also an important source of C18:1c9. Dairy goat breeds had higher percentages of trans monounsaturated fatty acids (MUFAs) and most of the C18:1 isomers but lower amounts of total MUFAs than meat breeds. However, these dairy kids had meat with a lower percentage of conjugated linoleic acid (CLA) than meat kids. The meat of kids fed natural milk had higher amounts of CLA and branched chain fatty acids (BCFAs) and lower amounts of n–6 fatty acids than kids fed milk replacers. Both milk and meat are a source of linoleic, α-linolenic, docosahexaenoic, eicosapentaenoic and arachidonic fatty acids, which are essential fatty acids and healthy long-chain fatty acids.

Effect of monensin on in vitro fermentation of maize starch by hindgut contents of cattle

1990 ◽  
Vol 115 (3) ◽  
pp. 389-392 ◽  
Author(s):  
M. Marounek ◽  
O. Petr ◽  
L. Machañová
Keyword(s):  
Fatty Acid ◽  
Methane Production ◽  
Volatile Fatty Acid ◽  
Maize Starch ◽  
Total Volatile ◽  
Molar Percentage ◽  
In Vitro Fermentation ◽  
Consistent Effect ◽  
Total Volatile Fatty Acid

SUMMARYContents of the caecum and the colon of four steers and four cows fed concentrate-plus-roughage diets were obtained at an abattoir, transferred to the laboratory and incubated anaerobically with maize starch in the presence (10mg/l) or absence of monensin. Samples taken at the end of incubation were assayed for fermentation acids and methane production.Monensin significantly increased the molar percentage of propionate and decreased that of butyrate. Acetate percentage was not significantly influence by the addition of monensin. There was no consistent effect of monensin on total volatile fatty acid concentrations. Monensin decreased methanogenesis in all incubations. The production of methane was small, only 1 mmol/13–50 mmol of volatile fatty acid.

Biosynthesis of Branched-chain Fatty Acid inBacilli: FabD (malonyl-CoA:ACP transacylase) Is Not Essential forIn VitroBiosynthesis of Branched-chain Fatty Acids

2003 ◽  
Vol 67 (10) ◽  
pp. 2106-2114 ◽  
Author(s):  
Hirosuke OKU ◽  
Naoya FUTAMORI ◽  
Kenichi MASUDA ◽  
Yumiko SHIMABUKURO ◽  
Tomoyo OMINE ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chain Fatty Acid ◽  
Branched Chain Fatty Acids ◽  
Branched Chain ◽  
Chain Fatty Acids

scholarly journals Effect Of Dietary Concentrate And Bypass Fat Supplements On In Vitro Rumen Fermentation, Digestibility And Rumen Microbial Population In Buffaloes

2020 ◽  
Author(s):  
AMIRUL FAIZ MOHD AZMI ◽  
A. Hafandi ◽  
Y. M. Goh ◽  
MOHD ZAMRI SAAD ◽  
A. B. Md ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Volatile Fatty Acid ◽  
Microbial Population ◽  
Nutritional Composition ◽  
Gas Production ◽  
Total Volatile ◽  
Brachiaria Decumbens ◽  
Total Volatile Fatty Acid ◽  
Bypass Fat

Abstract Background: The effect of Brachiaria decumbens supplemented with concentrate and bypass fat ratio 100, 70:30, 70:15:15 (w/w) on nutritional composition, in vitro rumen fermentation and microbial population in Murrah cross and Swamp buffaloes were investigated. Incubation were conducted using rumen fluid obtained from the breed of each buffalo which were fed the same based diet (100% Brachiaria decumbens). For the in vitro fermentation characteristic after 48h incubation, total gas production, pH, total volatile fatty acid (TVFA), apparent rumen degradable carbohydrate (ARDC), methane (CH4) and ammonia (NH 3) were determined. The molecular technique also was used to quantify rumen total bacteria, total protozoa, total methanogens, Fibrobacter succinogens and Ruminococcus albus.Results: The results revealed Diet C showed significantly highest in dry matter, crude fat, metabolized energy and optimum in crude protein and carbohydrate value while lower in crude fiber as compared to Diet B and Diet A (P<0.05). In both breed were showed parameters of gas production, total volatile fatty acid (TVFA) and its proportion, and total microbial population were increased parallelly with the increase of 30% concentrate levels in Diet B, while Diet C was moderate with the presence of 4% bypass fat and 26% of concentrate (P<0.05). The methane concentration as well the total methanogens population increased significantly (P<0.05) in Diet B when compared among other diets, but no significant difference was found when comparing between buffalo species. Meanwhile, pH value was slightly decreased with the dietary supplementation in both breeds, but the population of cellulolytic bacteria was not affected.Conclusions: This study showed that dietary concentrate and bypass fat supplementation had improved nutritional composition, in vitro fermentation characteristics by increasing VFA concentration, altering total microbial population, and potentially used as new diet for buffaloes in Malaysia.

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