Propionibacteriaium acidipropionici CP 88 Dose Alters In Vivo and In Vitro Ruminal Fermentation Characteristics

Abstract

Twelve 5-year-old beef steers, with an average weight of 2000 lbs., fitted with rumen canulae were used in a 4 × 4 incomplete Latin square design to examine the impact of the direct fed microbial Propionibacterium acidipropionici CP 88 (PA) on rumen fermentation characteristics, in vitro CH4, CO2, and N2 production, and in vivo CH4 and CO2 production. All steers were housed in the same pen equipped with eight GrowSafe feeding stations to monitor individual animal feed intake and one GreenFeed System to estimate individual animal CH4 and CO2 production. Steers were fed a corn-silage-based diet throughout the experiment. Treatments consisted of PA administered at: (1) control (0.0); (2) 1.0 × 108; (3) 1.0 × 109; and (4) 1.0 × 1010 cfu∙animal−1∙day (d)−1. Treatments were administered directly into the rumen as a single bolus dose daily. On day 7 and 14 of each period, rumen fluid was collected from each steer 2 h post treatment administration for VFA analysis and in vitro DM digestibility determination. Following a 14 d washout period, animal treatments were switched and the experiment repeated until the 4 × 4 Latin square was complete. In vivo propionic acid molar proportions and total VFA concentrations were greater (p < 0.05) in steers receiving PA when compared with controls. All other in vivo rumen fermentation characteristics were similar across treatments. In vitro DM disappearance (p < 0.05) and total VFA (p < 0.05) were greater and CH4 lesser (p < 0.04) in fermentation vessels incubated with rumen fluid from animals receiving PA when compared with controls. Dry matter disappearance (p < 0.03) and propionic acid molar proportions increased (p < 0.04) linearly as the dose of PA increased. In vitro total VFA tended (p < 0.08) to increase linearly and CH4 production per unit of DM digested tended (p < 0.09) to decrease quadratically in response to PA dose. All other in vitro rumen fermentation characteristics were similar across treatments. These data indicate that PA impacts in vivo and in vitro rumen fermentation characteristics.

The Influence of Tannins, Saponins, and Direct Fed Microbials on In Vitro Rumen Fermentation Characteristics and Microbiota

“…The addition of Propionibacterium acidipropionici in the DFM used in this experiment increased molar proportions of propionic acid at 12 h post fermentation. Greater molar proportions of rumen propionate in response to Propionibacteria acidipropionici administration have also been reported by Gifford et al [29] and Levenson et al [30] in vivo. However, contradicting results were reported by Yang et al [31] where Propionibacterium acidipropionici treatment resulted in less rumen propionate production.…”

Influence of BOVAMINE DEFEND Plus on growth performance, carcass characteristics, estimated dry matter digestibility, rumen fermentation characteristics, and immune function in finishing beef steers

“…A modified McDougall’s buffer solution (39.20 g NaHCO 3 , 14.80 g Na 2 HPO 4 , 2.28 g KCl, 1.88 g NaCl, and 0.48 MgSO 4 ·7H 2 O per 2 L H 2 O) was mixed with rumen fluid at a 1:1 ratio, simulating saliva production during rumination ( Tilley and Terry, 1963 ). Short-chain fatty acids (SCFA), and in vitro dry matter disappearance (IVDMD), were determined as described by Levenson et al. (2022) .…”

“…After thawing at room temperature, the samples designated for SCFA analysis were centrifuged at 28,000 × g at 5 °C for 15 min and the supernatant was removed and placed into a 1.5-mL gas chromatography vials and analyzed for SCFA ( Levenson et al., 2022 ). The SCFA concentrations were determined via gas chromatography (Agilent 6890N, Santa Clara, CA, USA) fitted with a fused silica capillary column (30 m × 0.25 µm × 0.25 µm) and a flame ionization detector as described by Gifford et al.…”

The Effects of Olive Cake Supplementation on Feedlot Performance and Longissimus Muscle Fatty Acid Composition of American Wagyu Steers and In Vitro Rumen Fermentation Characteristics

“…Treatments consisted of ( 1) control (no olive cake) or (2) 5% olive cake. In vitro procedures used for this experiment are similar to those described by Gifford et al and Levenson et al [15,16]. Briefly, a McDougall's buffer-rumen fluid mixture (1:1; 30 mL total volume) was added to 50 mL centrifuge tubes fitted with one-way valves to maintain an anaerobic environment.…”

“…Feed samples were submitted to Dairy One Forage Laboratory, Ithaca, New York, for proximate analysis (Table 1). Short chain fatty acid (SCFA) analysis was determined as described by Levenson et al [16]. Briefly, after thawing samples at room temperature, samples were centrifuged at 28,000× g at 5.0 • C for 15.0 min and the supernatant was pipetted into 1.5 mL gas chromatography vials and analyzed for SCFA.…”