ABSTRACT:The objective of the present study was to investigate the effects of three different hydrolysed yeast products derived from Saccharomyces cerevisiae [hydrolysed whole yeast (HWY), less hydrolysed whole yeast (LHWY), and yeast cell wall (YCW)] on microbial fermentation characteristics using the rumen simulation technique (Rusitec) with three consecutive experiments. The Rusitec system consisted of six fermentation vessels. Each vessel received 5 g chopped meadow hay and 4 g concentrate (as-fed basis) daily for up to 22 days. Yeast products were added to the fermentation vessels at a concentration of 0.25 or 0.75 g/day. In most cases, ruminal microbial activity was stimulated by HWY and YCW, particularly at the 0.75 g/day level. HWY resulted in a decrease (P < 0.05) in ruminal pH and an increase (P < 0.05) in total short-chain fatty acid (SCFA), acetate, propionate and methane productions, and an increase in NH 3 -N concentration when compared with the control values. Ruminal pH was not altered, but total SCFA, acetate, propionate, butyrate, and methane productions as well as NH 3 -N concentration increased (P < 0.05) in response to YCW treatment. Digestibility of organic matter was not significantly affected by either HWY or YCW. The effects of LHWY on ruminal fermentation characteristics were negligible. These results indicate that degree of hydrolysation (low or high) and composition of yeasts (whole cell or cell wall) have remarkable effects on ruminal microbial activity in the Rusitec system.
How to Cite This ArticleDemirtas A, Musa SAA, Pekcan M, Salgirli Demirbas Y, Piskin I, Emre B, Toprak N, Ozturk H: Effects of cleavers (Galium aparine) and yarrow (Achillea millefolium) extracts on rumen microbial fermentation in in-vitro semi-continuous culture system (RUSITEC). Kafkas Univ Vet Fak Derg, 26 (3): 385-390, 2020. AbstractExperimental data on the effects of cleavers (Galium aparine) and yarrow (Achillea millefolium) extracts on rumen microbial fermentation are scarce. The objective of this study was to determine the effects of cleavers and yarrow extracts on in vitro ruminal fermentation. Incubation trial was carried out using the long-term rumen simulation technique (RUSITEC). The experiment lasted 10 days. After an adaptation period of 5 days, the fermentation vessels divided into 3 groups; first three vessels received no additives (control), second three vessels received 500 mg/L cleavers extract daily, and third three vessels received 500 mg/L yarrow extract daily. Supplementations of cleavers and yarrow extracts had no significant effect on ruminal pH, total volatile fatty acids (VFA), acetate, propionate and methane production, NH3-N concentration and, total protozoa. However, both extracts decreased dry matter digestibility (DMD) (P<0.05). Butyrate production, on the other hand, increased with cleavers extract (P<0.05). In conclusion, there were only small effects of cleavers and yarrow extracts on the investigated microbial fermentation characteristics. Nevertheless, it may be considered advantageous for feed conversion that plant extracts did not suppress ruminal fermentation in spite of decreasing DMD. Yoğurt Otu (Galium aparine) ve Civan Perçemi (Achillea millefolium) Ekstraktlarının In-vitro Yarı-Sürekli Kültür Sisteminde (RUSITEC) Rumen Mikrobiyal Fermentasyonu Üzerine EtkileriÖz Yoğurt otu (Galium aparine) ve civan perçemi (Achillea millefolium) ekstraktlarının rumen mikrobiyal fermentasyonu üzerine etkileri ile ilgili sınırlı düzeyde deneysel veri bulunmaktadır. Bu çalışmanın amacı, yoğurt otu ve civan perçemi ekstraktlarının in vitro ruminal fermentasyon üzerine etkilerinin araştırılmasıdır. Inkübasyon denemesi uzun-süreli rumen simülasyon tekniği (RUSITEC) kullanılarak gerçekleştirilmiştir. Deneme 10 gün sürmüştür. Beş günlük bir adaptasyon periyodunu takiben fermenterler 3 gruba bölünmüştür; ilk üç fermentere ilave yapılmamış (kontrol), ikinci üç fermenterlik gruba günlük 500 mg/L yoğurt otu ekstraktı, üçüncü üç fermenterlik gruba ise günlük 500 mg/L civan perçemi ekstraktı eklenmiştir. Yoğurt otu ve civan perçemi ilaveleri, ruminal pH, toplam uçucu yağ asitleri (UYA), asetat, propiyonat ve metan üretimi, NH3-N konsantrasyonu ve toplam protozoa üzerine önemli bir etki oluşturmamıştır. Ancak her iki ekstrakt da kuru madde sindirilebilirliğini (KMS) azaltmıştır (P<0.05). Diğer taraftan, bütirat üretimi, yoğurt otu ekstraktı ilavesi ile artış göstermiştir (P<0.05). Sonuç olarak, incelenen mikrobiyal fermentasyon özellikleri üzerine yoğurt otu ve civan perçemi ekstraktları sadece küçük...
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