Fresh or frozen rumen contents from slaughtered cattle to estimatein vitro degradation of two contrasting feeds

Chaudhry, AS; Mohamed, Ruba

doi:10.17221/5961-cjas

Cited by 25 publications

(23 citation statements)

References 18 publications

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“…Chaudhry and Mohamed () in a study on in vitro degradation found a high correlation ( r 2 ≥ 0.95) between fresh and thawed (TW) inocula for DM disappearance or crude protein degradation in ruminants. Luchini et al .…”

Section: Discussionmentioning

confidence: 99%

In vitro fermentation of feed ingredients by fresh or frozen pig fecal inocula

Pastorelli

Faustini

Attard

2014

Animal Science Journal

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In vitro techniques can offer a rapid, repeatable and cost-effective alternative to in vivo experiments. We investigated the gas production (GP) of nine different feeds commonly used in Italian and Maltese pig farms in order to assess the use of the Ankom system in this species and to compare the in vitro microbial activity fresh or frozen inocula derived from piglet feces. Proximate and polyphenolic analyses were determined for all substrates. Fermentation profiles were measured according to the cumulative GP technique. Analysis of GP values revealed significant differences in the fermentation patterns mainly due to substrate and inoculum effects. Fermentation parameters varied significantly according to the substrate ingredients. The frozen inoculum generally led to more total GP than for fresh, with the exception of hard wheat bran pellets (HWBP), pelleted pulp and mature carob. Conversely the fresh fecal inoculum had an earlier maximum time to reach maximum GP than the frozen, showing a higher maximum rate of GP in all substrates excepting for HWBP. A significant difference in frozen and fresh inocula was found for the complete formulation. Further studies are required to confirm the variation between fresh and frozen fecal inocula to a wider range of feed, including those that could have negative biological effects.

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Section: Discussionmentioning

confidence: 99%

In vitro fermentation of feed ingredients by fresh or frozen pig fecal inocula

Pastorelli

Faustini

Attard

2014

Animal Science Journal

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“…17403) grown at CIAT's experimental station in Santander de Quilichao (Cauca, Colombia, 990 m elevation, 1700 mm average annual precipitation and 24 °C average temperature) on an Ultisol. Foliage was harvested in June from mature plants 8 weeks after a standardization cut, immediately stored at −20 °C (Luchini et al., ; Chaudhry and Mohamed, ) and later lyophilized and ground in a Wiley mill using a 1‐mm screen.…”

Section: Methodsmentioning

confidence: 99%

Changes in in vitro ruminal and post‐ruminal degradation of tropical tannin‐rich legumes due to varying levels of polyethylene glycol

Knowles

Pabón

Heß

et al. 2017

Animal Physiology Nutrition

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We evaluated the effects of tannins from Flemingia macrophylla (CIAT 17403) and Calliandra calothyrsus (San Ramón CIAT 22310 and Patulul CIAT 22316) on in vitro ruminal and post-ruminal dry matter and apparent protein degradation. For each tannin source (legumes), different dosages of polyethylene glycol (PEG) (8000 Da) in McDougall buffer were added to achieve ratios of 0:3, 1:3, 2:3 and 3:3 PEG:condensed tannin (CT). Ruminal fluid mixed with McDougall buffer (1:4) was added to tubes containing only legume foliage (control) or PEG-treated legume foliage. For both Calliandra varieties, a higher ruminal dry matter degradation was observed at a PEG:CT ratio of 3:3. For F. macrophylla, no differences were found between 2:3 and 3:3 ratios (p > 0.05), indicating that a PEG:CT ratio of 2:3 might be enough to bind tannins. Increasing PEG:CT ratios increased apparent ruminal degraded protein and ammonia concentration (p < 0.0001) differing among species (species × ratio: p < 0.0001). The degradation of bypass crude protein (dBCP) was influenced by both legume type and PEG:CT ratio (p < 0.0001). For Patulul, as PEG:CT ratio increased, dBCP increased, but after tannin ratio of 2:3, there was not a significant increase, and for San Ramón, dBCP degradation was higher as PEG:CT ratio increased up to 2:3. For Flemingia, dBCP was higher than PEG:CT ratio of 0:3 but not different among 1:3, 2:3 or 3:3. Low concentration of CT (116 mg/g DM) increased the proportion of protein digested in the abomasum, but higher levels of CT (252 mg/g) clearly reduced the proportion of digested CP. For Flemingia, PEG:CT ratio of 2:3 is enough to inactivate tannins, while PEG:CT ratio of 3:3 was needed for Calliandra and consequently increased ruminal degradation of dry mater (rdDM), and crude protein (rdCP), total degradation of dry matter (tdDM), crude protein (tdCP) and ammonia levels.

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“…Chaudhry and Mohamed [34] reported that CP and DM degradability of rapeseed meal and grass nuts were lower in thawed rumen liquor than in fresh rumen liquor. However, their degradations were highly correlated (r = 0.97), as in the Comparison of fermentation products in inoculums prepared from fresh (--□--) and thawed (--■--) rumen liquor during the in vitro incubation Cumulative gas production in inoculums (P<0.0001, Panel A).…”

Section: Anova (-----P > F -----)mentioning

confidence: 99%

Bazı Yemlerin Besin Değerlerini Değerlendirmek için In Vitro Gaz Üretim Tekniğinde Dondurulmuş Rumen Sıvısının Kullanımı

Gülşen¹,

Arik²,

Hayırlı³

et al. 2017

Kafkas Univ Vet Fak Derg

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Citation of This ArticleGülşen N, Arık HD, Hayırlı A, Alataş MS, Aksoy M: Utilization of cryopreserved ruminal liquor in in vitro gas production technique for evaluating nutritive value of some feedstuffs. Kafkas Univ Vet Fak Derg, 23 (2): 325-332, 2017325-332, . DOI: 10.9775/kvfd.2016 Abstract In vitro gas production technique (IVGPT) is a routine method in nutritional sciences to determine energy content, organic matter (OM) digestibility, and fermentation kinetics of feedstuffs. After collecting from two ruminally cannulated Holstein heifers (350 kg), rumen liquors were used either fresh or cryopreserved form in the inoculums for IVGPT. Starch-(barley, wheat, and corn) and protein-rich (sunflower meal, cotton seed meal, and soybean meal) feedstuffs were evaluated for gas production kinetics, fermentation pattern, and energy content in 5 replicates. pH, NH3-N concentration and volatile fatty acids (VFA) profile, gas production, and fermentation kinetics parameters were measured. Data were analyzed by 2-way ANOVA. Viable protozoa rate was found to be 70.8% in cryopreserved rumen liquor after thawing. Decrease in pH in thawed rumen liquor was less than fresh rumen liquor as the incubation period advanced. Utilization of frozen rumen liquor after thawing in IVGPT was associated with lower VFA and NH3-N concentration, cumulative gas production, and metabolisable energy estimate for all feedstuffs. In conclusion, despite high correlation between in vitro data obtained from fresh and thawed rumen liquors to predict gas production, further experiments should cope with improving cryopreservation protocol for rumen liquors in order to optimize microbial activity for maintaining fermentation pattern. Keywords: Cryopreserved rumen liquor, Energy prediction, Fermentation, Gas production, In vitro gas test, Volatile fatty acid Bazı Yemlerin Besin Değerlerini Değerlendirmek için In Vitro Gaz Üretim Tekniğinde Dondurulmuş Rumen Sıvısının Kullanımı ÖzetIn vitro gaz üretim tekniği (IVGPT), besleme çalışmalarında yem maddelerinin enerji içeriklerini, organik madde (OM) sindirilebilirliğini ve fermentasyon kinetiklerini belirlemede kullanılan rutin bir yöntemdir. İki adet rumen kanüllü Holstein düveden (350 kg) elde edilen rumen sıvıları taze veya dondurulmuş formda IVGPT için inoculum olarak kullanıldı. Nişasta (arpa, buğday ve mısır) ve protein (ayçiçeği küspesi, pamuk tohumu küspesi ve soya fasülyesi küspesi) bakımından zengin yem maddelerinin gaz üretim kinetikleri, fermentasyon profile ve enerji içerikleri 5 tekerrlü belirlendi. pH, NH3-N konsantrasyonu, uçucu yağ aside (UYA) profili, gaz üretimi ve fermentasyon kinetik parametleri ölçüldü. Veriler 2-yönlü ANOVA ile analiz edildi. Dondurulduktan sonra çözdürülen rumen sıvısındaki canlı protozoa oranı %70.8 bulundu.Inkübasyon periyodu devam ederken çözünmüş rumen sıvısındaki pH düşüşü taze rumen sıvısındaki düşüşten daha azdı. IVGPT'de dondurulup çözdürülmüş rumen sıvısı kullanılmasıyla yem maddeleri için UYA düzeyleri, NH3-N konsantrasyonu, kümülatif gaz üretimi ve tahmini...

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Fresh or frozen rumen contents from slaughtered cattle to estimatein vitro degradation of two contrasting feeds

Cited by 25 publications

References 18 publications

In vitro fermentation of feed ingredients by fresh or frozen pig fecal inocula

In vitro fermentation of feed ingredients by fresh or frozen pig fecal inocula

Changes in in vitro ruminal and post‐ruminal degradation of tropical tannin‐rich legumes due to varying levels of polyethylene glycol

Bazı Yemlerin Besin Değerlerini Değerlendirmek için In Vitro Gaz Üretim Tekniğinde Dondurulmuş Rumen Sıvısının Kullanımı

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