Abstract #M309
Section: Ruminant Nutrition (posters)
Session: Ruminant Nutrition I
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall A
Session: Ruminant Nutrition I
Format: Poster
Day/Time: Monday 7:30 AM–9:30 AM
Location: Exhibit Hall A
# M309
In vitro fermentation parameters and gas production in high producing dairy cow diets with yeast and lactic acid bacteria as probiotics.
Hugo F. Monteiro*1, Andressa Faccenda2,1, Ana L. J. Lelis1, Andre S. Avila3,1, Virginia L. N. Brandao1, Xiaoxia Dai1, Lorrayny G. Silva1, Antonio P. Faciola1, 1Department of Animal Sciences, University of Florida, Gainesville, FL, 2Department of Animal Sciences, State University of Maringa, Maringa, PR, Brazil, 3Department of Animal Sciences, State University of Western Parana, Marechal Candido Rondon, PR, Brazil.
Key Words: Lactobacillus plantarum, non-fiber carbohydrate, pH
In vitro fermentation parameters and gas production in high producing dairy cow diets with yeast and lactic acid bacteria as probiotics.
Hugo F. Monteiro*1, Andressa Faccenda2,1, Ana L. J. Lelis1, Andre S. Avila3,1, Virginia L. N. Brandao1, Xiaoxia Dai1, Lorrayny G. Silva1, Antonio P. Faciola1, 1Department of Animal Sciences, University of Florida, Gainesville, FL, 2Department of Animal Sciences, State University of Maringa, Maringa, PR, Brazil, 3Department of Animal Sciences, State University of Western Parana, Marechal Candido Rondon, PR, Brazil.
The objective of this study was to investigate the ruminal fermentation parameters and gas production of different probiotics in a high NFC dairy cow diet using 2 in vitro systems. We hypothesized that lactic acid bacteria would improve ruminal fermentation due to O2 scavenging and competition against other starch fermenting bacteria (e.g., S. bovis). The diet was formulated according to the NRC (2001) for a cow producing 45 kg of milk/d and consisted of 46% NFC. Each experiment had four 48-h incubations. An AnkomRF gas production system was used in exp. 1 (n = 64) to evaluate final pH, total gas production (GP), kinetics of gas production, OM digestibility, VFA production, and NH3-N concentration. A batch culture system was used in exp. 2 (n = 128) to evaluate pH, true OM digestibility, CO2 and CH4 production. Probiotic product inclusion rate and composition are described in Table 1. Mixed linear models in SAS were used to analyze the data. Kinetics of gas production was analyzed through nonlinear regression. In exp. 1, diets did not affect fermentation rate, final pH, OM digestibility, NH3-N concentration, gas pool size, and GP at 24 and 48 h of fermentation; however, VFA production was reduced for P6 and P7, acetate and acetate:propionate ratio were lower for P5, and BCVFA tended to be lower for P6. In exp. 2, final pH, true OM digestibility, CO2 and CH4 concentration, as well as CH4 production, did not change among treatments. However, total CO2 production had a trend to decrease with P7 yet CO2 per g of digested OM decreased with P7. Based on these findings, yeast and lactic acid bacteria did not change in vitro fermentation when included in similar concentrations; however, L. plantarum at 0.15% and 0.20% of inclusion reduced fermentation.
Table 1.
| Item | Inclusion rate | Composition |
| Control | 0.00 | No Probiotic |
| Product 1 (P1) | 0.10 | Saccharomyces cerevisiae |
| P2 | 0.10 | Saccharomyces cerevisiae |
| P3 | 0.01 | Lactobacillus acidophilus |
| Propionibacterium freudenreichii | ||
| P4 | 0.05 | Lactobacillus plantarum |
| P5 | 0.10 | Lactobacillus plantarum |
| P6 | 0.15 | Lactobacillus plantarum |
| P7 | 0.20 | Lactobacillus plantarum |
Key Words: Lactobacillus plantarum, non-fiber carbohydrate, pH
