Role of probiotics in rumen fermentation and animal performance: A review

Abstract

Probiotics, live cells with different beneficial characteristics have been extensively studied and explored commercially in many different products in the world. Their benefits to human and animal have been supported in hundreds of scientific papers. Ruminant animals principally depend on microbial degradation of their feed rather than on direct enzyme degradation as in most non-ruminants. Microbial feed additives used in ruminant feeds are mainly for stabilization of the intestinal flora, enhance the development of the adult rumen microflora, improve digestion and nitrogen flow towards lower digestive tract, and improve meat and milk production. Beneficial microorganisms supply protein, vitamins and short-chain organic acids for the animal host. In a normally functioning ruminant, little or none of the sugars and proteins originally present in the feed are directly incorporated in to the animal: they are first processed by bacterial fermentation in the rumen. Given the importance of the microbial population in feed conversion, it is also important in manipulating rumen fermentation to boost animal productivity and reduce the productivity loss that is associated with rumen acidosis. Probiotics administration improves the health status of the animal by competing the nutrient utilization of the pathogenic microbes by having a positive influence on gut microflora. Furthermore, their antipathogenic activity may reduce the stress on animal. Microorganisms that are used in direct fed microorganisms for ruminants may be classified as lactic acid producing bacteria, lactic acid utilizing bacteria, or other microorganisms and yeasts. However, numerous contradictory reports, such as dosages, dietary and management constraints, and effects on different animal conditions have been shown to markedly affect the structure and activities of gut microbial communities in ruminant animals. Therefore, this review article is an attempt to summarize the mode of actions and the effects of feeding probiotics on different aspects of health and productivity of ruminant animals.

Probiotic effect of Bacillus subtilis B-2998D, B-3057D, and Bacillus licheniformis B-2999D complex on sheep and lambs

“…Since the mass of red blood cells and the concentration of HGB in them are of particular importance for the transportation of oxygen and carbon dioxide, a higher concentration of iron and HGB is a positive physiological indicator that characterizes a higher level of metabolic processes in the body [ 50 – 52 ]. It was found that with age, the level of iron in the blood decreases; apparently, this factor can explain the difference in indicators in sheep and grow young [ 53 ].…”

“…The changes in live body weight and absolute growth allow us to judge the growth rate of animals and their development to a certain extent, considering that fast-growing animals spend significantly fewer feed nutrients per unit of production than animals growing slowly [ 53 ]. The increased intensity of metabolic processes in the body with the lambs in the experimental group under the influence of spore-forming strains of B. Subtilis and B. licheniformis had a positive impact on their growth dynamics ( Table 2 ).…”

“…It is the first protective barrier to the introduction of an unfavorable infectious agent. It is associated with anatomical, physiological, and genetic features of the body; its mechanisms, humoral and cellular non-specific protection factors, inflammation, normal antibodies, largely depend on proper feeding and compliance with veterinary rules for keeping animals [ 53 ].…”

In vitro study of postbiotics from Lactobacillus plantarum RG14 on rumen fermentation and microbial population

“…The interaction of lactic acid bacteria with rumen microorganisms to enhance rumen fermentation and inhibition of harmful microorganisms due to the presence of antimicrobial substances such as bacteriocins are proposed by Weinberg et al (2003) as the mode of action of lactic acid bacteria in the rumen. Lactic acid-producing bacteria produce a steady lactic acid in the rumen, assists the microflora to accustom with the lactic acid accumulation, enhance lactate-utilizing bacteria, and stabilize ruminal pH (Yoon and Stern, 1995;Seo et al, 2010;Retta, 2016). Similar effect could be achieved by supplementing postbiotics as a feed additive.…”

Optimization of the Fermentation Conditions for Brewing Yeast Biomass Production Using the Response Surface Methodology and Taguchi Technique

“…This interest is due to their relevant nutritional value, represented by proteins (amino acids), nucleic acids, vitamins (especially the vitamin B complex), minerals, nutraceutical compounds (e.g., β-glucans, mannan-oligosaccharides, and nucleotides), and their ability to prevent digestive acidosis in ruminants. They have been demonstrated to have benefits when included in ruminant diets in terms of improving animal health and growing performance [2,3]. Thus, the ruminant food manufacturing industry is one of the best developed in terms of utilizing yeasts [4].…”