Liang CHEN, Hongdong JIE, Ao REN, Chuanshe ZHOU, Zhiliang TAN, Bin LI, Mohamed E. ABD EL-HACK, Mervat ABDEL-LATIF, Dalia H. SAMAK

In-vitro Evaluation of the Fermentation Characters of Maize Stover and Rice Straw with Different Level from Bacillus coagulans

The study was carried out to investigate the impact of Bacillus coagulans supplementation with different concenteration (0, 0.25×107 , 0.50×107 , and 0.75×107 cfu/mL) on in vitro parameters as methane (CH4) parameters, nutrients digestibility and the fermentation character of rumen of fibrous agriculture by-products (maize stover and rice straw) using probiotics preparations in ruminants. The results showed that, maximum gas production (Vf), gas production fraction (k) and the time when half of the maximum gas production was achieved (t0.5) of maize stover were significantly increased when compared to group of the rice straw. Additionally, in vitro dry matter disappearance; (IVDMD), in vitro neutral detergent fiber disappearance (IVNDFD), individual volatile fatty acids (VFAs) and total VFA (TVFA) of maize stover were significantly in related to the rice straw group. Also, the gas production rate at the early incubation stage (FRD0), pH value of rumine and the acetate: propionate ratio of maize stover is significantly lower than the rice straw. Vf of rice straw was quadratic (P

Farklı Miktarlarda Bacillus coagulans’ın Mısır Hasat Kalıntısı ve Pirinç Samanının Fermantasyon Özelliklerine Etkisinin In Vitro Değerlendirilmesi

Bu çalışma, farklı konsantrasyonlarda (0, 0.25×107 , 0.50×107 ve 0.75×107 cfu/mL) Bacillus coagulans’ın ruminantlarda metan (CH4) parametresi, besinlerin sindirilebilirliği ve fibröz yapılı zirai yan ürünlerin (mısır hasat kalıntısı ve pirinç samanı) rumen fermantasyon karakteri üzerine etkisini araştırmak amacıyla yapılmıştır. Elde edilen bulgular, pirinç samanı ile karşılaştırıldığında mısır hasat kalıntısı ile maksimum gaz üretimi (Vf), gaz üretim fraksiyonu (k) ve maksimum gazın yarısının oluştuğu zamanın (t0.5) anlamlı oranda arttığını gösterdi. Ayrıca, pirinç samanı ile karşılaştırıldığında mısır hasat kalıntısı grubunda in vitro kuru madde kaybolması (IVDMD), in vitro nötral deterjan lif kaybolması (IVNDFD), bireysel uçucu yağ asitleri (VFAs) ve total VFA (TVFA) daha yüksek olarak bulundu. Pirinç samannı ile karşılaştırıldığında mısır hasat kalıntısının erken inkübasyon döneminde gaz üretim oranı (FRD0), rumen pH’sı ve asetat:propiyonat oranı daha düşük olarak gözlemlendi. Pirinç samanının Vf değeri Bacillus coagulans ilavesi ile kuadratik (P

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