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Effects of Lactic Acid Bacteria, Storage Temperature and Period on Fermentation Characteristics, and in vitro Ruminal Digestibility of a Total Mixed Ration KCI 등재
- 언어ENG
- URLhttps://db.koreascholar.com/Article/Detail/419276
pp.276-285
This study evaluated the effect of lactic acid bacteria (LAB, a mixture of Enterococcus faecium and Lactobacillus plantarum) supplementation, the storage temperature, and storage period on the fermentation characteristics and in vitro ruminal digestibility of a total mixed ration (TMR). The TMR was prepared into two groups, namely, CON (control TMR without the LAB) and ML (supplementing a mixture of E. faecium and L. plantarum in the ratio of 1% and 2% (v/w), respectively). Both groups were divided and stored at 4°C or 25°C for 3, 7, and 14 d fermentation periods. Supplementing LAB to the TMR did not affect the chemical composition of TMR except for the lactate and acetate concentration. Storage temperatures affected (p<0.05) the chemical composition of the TMR, including pH, lactate, and acetate contents. The chemical composition of TMR was also affected (p<0.05) by the storage period. During in vitro rumen fermentation study, the ML treatment showed lower (p<0.05) dry matter digestibility at 24 h incubation with a higher pH compared to the CON. There was no difference in the in vitro dry matter digestibility (IVDMD) of TMR between the CON and ML treatment however, at 24 h, ML treatment showed lower (p<0.05) IVDMD with a higher pH compared to the CON. The effects of storage temperature and period on IVDMD were not apparent at 24 h incubation. In an in vivo study using Holstein steers, supplementing LAB to the basal TMR for 60 d did not differ in the final body weight and average daily gain. Likewise, the fecal microbiota did not differ between CON and ML. However, the TMR used for the present study did include a commercial yeast in CON, whereas ML did not; therefore, results were, to some extent, compromised in examining the effect of LAB. In conclusion, storage temperature and period significantly affected the TMR quality, increasing acetate and lactate concentration. However, the actual effects of LAB supplementation were equivocal.
Ⅰ. INTRODUCTION
Ⅱ. MATERIALS AND METHODS
1. Total mixed ration preparation
2. Sample collection and chemical analysis
3. In vitro rumen fermentation study
4. Animal study, fecal collection and microbial analysis
5. Statistical analysis
Ⅲ. RESULTS AND DISCUSSION
1. Changes in the chemical composition of TMR
2. Ruminal digestibility and pH in vitro
3. Animal study and microbial changes
Ⅳ. CONCLUSSION
Ⅴ. ACKNOWLEDGMENTS
Ⅵ. REFERENCES
