Evaluation of whey fermented by Enterococcus faecium in consortium with Veilonella parvula in ruminant feeding

Abstract

-The objective of this study was to evaluate the whey fermented by Enterococcus faecium in consortium with Veilonella parvula on the in vitro growth of ruminal bacteria and as a supplement in the cattle diet. In the in vitro experiment, a randomized design, with the following combinations was used: ruminal bacteria; ruminal bacteria and inactive whey; ruminal bacteria and active whey; and active whey. In the in vivo experiment, five fistulated Zebu Holstein-Zebu crossbred heifers were distributed in a 5 × 5 Latin square. Supplements were formulated without the addition of whey, with the addition of two levels of unfermented whey (2.5 and 5 L/day) or two levels of fermented whey (2.5 and 5 L/day). A positive effect of the whey fermentation was detected on the consumption of dry matter, organic matter, crude protein, ether extract, nonfiber carbohydrates and neutral detergent fiber, corrected for ash and protein in kg/day. No effects of whey were observed on the pH and concentration of rumen ammonia nitrogen, serum concentration of urea and glucose, urinary excretion of urea or nutrient digestibility, except for the total digestible nutrients. Supplementation with whey improved the apparent nitrogen balance, but supplementation with fermented whey decreased the intestinal flow of microbial nitrogen and microbial synthesis efficiency in relation to the unfermented whey. The whey fermentation process does not optimize the physiological responses of heifers supplemented with 2.5 and 5.0 L of whey.

Growth performance, carcass characteristics and meat quality of Hanwoo steers fed fermented liquid whey inoculated with lactic acid bacteria

“…Utilization of whey in feed provided to ruminants constitutes one of the newest and most rapidly exploitable means of application because it is inexpensive, easy to put into practice and offers a good method of utilizing non-protein nitrogen sources for ruminants. Whey fermented by LAB can improve ruminant performance by synchronizing rumen fermentation, being a source of organic acid and living bacteria (de Oliveira et al, 2012). The results showed significant improvements in body weight, average daily gain and feed efficiency (gain/feed) in steers fed 0.2% FLW diets versus the control.…”

“…The results showed significant improvements in body weight, average daily gain and feed efficiency (gain/feed) in steers fed 0.2% FLW diets versus the control. Manipulation of ruminal fermentation has been one of the methods used to increase ruminant productivity (de Oliveira et al, 2012). The low protein and high rapidly degradable carbohydrate (lactose) content of whey led to the assumption that this by-product would help synchronize rumen fermentation, thereby improving performance.…”

“…In addition, LABs itself can interact with rumen microorganisms in such a way that their activity is enhanced and fiber degradability is improved (Weinberg, 2003). A limited number of animal experiments have been conducted using fermented liquid whey as feed additives (Amezcua et al, 2007;de Oliveira et al, 2012). This study was aimed to investigate the effects of fermented liquid whey (FLW) on the growth performance, carcass quality, meat composition and fatty acid profile and meat oxidative stability of finishing Hanwoo (Korean native cattle) cattle.…”

Effect of salt concentrations on <i>in vitro</i> rumen fermentation of cellulose, starch, and protein

“…Rumen fluid was collected manually two hours before feeding to obtain inoculant containing active microbial population, which was transported to the laboratory. At the laboratory, the fluid was saturated with carbon dioxide, and left to rest at 39 °C, After the formation of liquid interfaces, the intermediate fluid was collected and centrifuged at 500 × g for 10 min, while the supernatant was discarded to obtain an inoculant that contained active microbial populations (Oliveira et al, 2012). The residue from centrifugation (pellet), which contained predominant bacteria in the rumen fluid, was re-suspended in McDougall's buffer (9.80 g NaHCO 3 ; 4.65 g Na 2 HPO 4 * 2 H 2 O; 0.57 g KCl; 0.12 g MgSO 4 *7H 2 O; and 0.04 g CaCl 2 , diluted in distilled water up to the volume of 1000 mL).…”

Relationship between forage neutral detergent fiber and non-fibrous carbohydrates on ruminal fermentation products and neutral detergent fiber digestibility in goats

“…Then, they were sealed with plastic wrap and placed at rest for 30 min in an environmental chamber SP LABOR (SP-500 model, Presidente Prudente, SP, Brasil) at 39ºC. After formation of liquid interfaces, the intermediate liquid was withdrawn in order to obtain an inoculum containing the most active microbial population (Oliveira et al, 2012).…”