Effects of barley type and processing method on rumen fermentation, dry matter disappearance and fermentation characteristics in batch cultures

Saleem, A.M.; Nyachiro, J. M.; Gomaa, Walaa M.S.; Yang, Wenzhu; Oatway, Lori; McAllister, Tim A.

doi:10.1016/j.anifeedsci.2020.114625

Cited by 8 publications

(4 citation statements)

References 39 publications

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“…The IVDMD after 6 h of incubation has generally been considered as the loss of the rapid degradation fraction of the substrate [ 29 ]. Since starch could be the dominant rapid degradation fraction in the present study [ 30 ], the IVDMD after 6 h of incubation could be mainly affected by the RDS content in the diet.…”

Section: Discussionmentioning

confidence: 99%

“…Thus, the variations in GP and GP kinetics in this study were mainly caused by the change in IVDMD. With the increase of the dietary SPR, the GP linearly increased after 6 h of incubation, which indicated the initial rate of digestion was enhanced, whereas the GP rate and GP after 24 h and 48 h of incubation quadratically increased, which reflected the change in the extent of diet digestion on the whole incubation [ 29 , 36 ].…”

Section: Discussionmentioning

confidence: 99%

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Effect of Dietary Rumen-Degradable Starch to Rumen-Degradable Protein Ratio on In Vitro Rumen Fermentation Characteristics and Microbial Protein Synthesis

Chen

Shen

et al. 2022

Animals

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The objective of this study was to investigate the effects of dietary rumen-degradable starch (RDS, g/kg of DM) to rumen-degradable protein (RDP, g/kg of DM) ratios (SPR) on in vitro rumen fermentation characteristics and microbial protein synthesis (MCPS). Treatments were eight diets with SPR of 1.9, 2.0, 2.1, 2.2, 2.3, 2.4, 2.5 and 2.6 and were formulated to be isoenergetic, isonitrogenous, and isostarch. Substrates were anaerobically incubated in sealed culture vials (100 mL) for 6, 24 or 48 h. Three incubation runs were conducted within two consecutive weeks. With the increase of the dietary SPR, the gas production (GP), in vitro dry matter disappearance (IVDMD) and concentration of MCPS and total volatile fatty acids (TVFA) linearly increased after 6 h of incubation (p ≤ 0.01), whereas they quadratically increased and peaked at the SPR of 2.3 after 24 and 48 h of incubation (p < 0.05). In response to dietary SPR increasing, the in vitro neutral detergent fiber disappearance (IVNDFD) quadratically increased (p < 0.01), and the ammonia nitrogen (NH3-N) concentration linearly decreased (p < 0.01) after 6, 24 and 48 h of incubation. Based on the presented results, an SPR of 2.3 is recommended for formulating a diet due to its greatest IVDMD, IVNDFD, GP, TVFA and MCPS. However, as the results obtained are strictly dependent on the in vitro conditions, further in vivo studies are needed to verify our findings.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Effect of Dietary Rumen-Degradable Starch to Rumen-Degradable Protein Ratio on In Vitro Rumen Fermentation Characteristics and Microbial Protein Synthesis

Chen

Shen

et al. 2022

Animals

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“…Incubation culture supernatants were assayed for VFA by a gas chromatograph [ 33 ] and for ammonia-N by the phenol–sodium hypochlorite colorimetric method [ 34 ]. Dry matter degradability (DMD) was calculated as the difference between the DM of the substrates before and after incubation [ 35 ].…”

Section: Methodsmentioning

confidence: 99%

Effects of Phlorotannins from Sargassum on In Vitro Rumen Fermentation, Microbiota and Fatty Acid Profile

Huang,

Chen,

Wang

et al. 2023

Animals

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The fatty acid profiles of ruminant-derived products are closely associated with human health. Ruminal microbiota play a vital role in modulating rumen biohydrogenation (BH). The aim of this study was to assess the influence of dietary supplementation with phlorotannins (PTs) extracted from Sargassum on rumen fermentation, fatty acid composition and bacterial communities by an in vitro culture study. The inclusion of PTs in the diet increased dry matter digestibility and gas production, and reduced ammonia-N concentration and pH. PT extract inhibited rumen BH, increasing the content of trans-9 C18:1, cis-9 C18:1, trans-9 and trans-12 C18:2 and reducing C18:0 concentration. 16S rRNA sequencing revealed that PTs caused an obvious change in rumen bacterial communities. The presence of Prevotella decreased while carbohydrate-utilizing bacteria such as Prevotellaceae_UCG-001, Ruminococcus, Selenomonas, Ruminobacter and Fibrobacter increased. Correlation analysis between rumen FA composition and the bacterial microbiome revealed that Prevotellaceae_UCG-001, Anaerovorax, Ruminococcus, Ruminobacter, Fibrobacter, Lachnospiraceae_AC2044_group and Clostridia_UCG-014 might have been involved in the BH process. In conclusion, the results suggest that the inclusion of PTs in the diet improved rumen fermentation and FA composition through modulating the rumen bacterial community.

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“…Whole grain forage is poorly digested by farm animals (Dehghan‐Banadaky, Corbett, & Oba, 2007; Saleem et al, 2020). To increase digestibility and nutritional value, forage is pretreated with various methods (Humer & Zebeli, 2017; Shirmohammadi et al, 2020; Tagawa, Holtshausen, McAllister, Yang, & Beauchemin, 2017).…”

Section: Introductionmentioning

confidence: 99%

Effect of microwave pretreatment on the exchange energy of forage barley

Belov

Vasilyev

Dorokhov

2021

J Food Process Engineering

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The effect of microwave pretreatment on the exchange energy of forage barley was studied using the developed experimental setup. The novelty of the developed experimental setup in the summation of the power of microwave magnetrons in the waveguide, which provides an increase in productivity up to 50 kg/h while reducing energy consumption to 0.04 kW h/kg. The hypothesis of summation of the power of microwave magnetrons has been confirmed using a computer model in CST Studio. The average combined power of two magnetrons is 13 V A/m2. Using the method of planning the full factorial experiment, experimental studies of microwave pretreatment of forage barley of the second class with an exchange energy of 12 MJ/kg were carried out. Optimized significant factors affecting the pretreatment, such as grain moisture 16.5%, device power level 2, and the height of the waveguide end relative to the grain layer 41.7 mm. With these experimental parameters, the level of the exchange energy of forage barley will be 13.1 MJ/kg, which corresponds to forage barley of the first class. Microwave pretreatment of grain by increasing the exchange energy can increase the nutritional value of grain. Practical applications Increasing the exchange energy and nutritional value of forage barley will increase its digestibility by animals. It is proposed to use the developed microwave setup in agricultural farms to reduce energy consumption for grain pretreatment before feeding animals.

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Effects of barley type and processing method on rumen fermentation, dry matter disappearance and fermentation characteristics in batch cultures

Cited by 8 publications

References 39 publications

Effect of Dietary Rumen-Degradable Starch to Rumen-Degradable Protein Ratio on In Vitro Rumen Fermentation Characteristics and Microbial Protein Synthesis

Effect of Dietary Rumen-Degradable Starch to Rumen-Degradable Protein Ratio on In Vitro Rumen Fermentation Characteristics and Microbial Protein Synthesis

Effects of Phlorotannins from Sargassum on In Vitro Rumen Fermentation, Microbiota and Fatty Acid Profile

Effect of microwave pretreatment on the exchange energy of forage barley

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