Effects of Three Lamb-Derived Probiotics on Rumen in Vitro Fermentation Parameters and Nutrient Degradation Rates
The experiment was conducted to investigate the effects of three lamb-derived probiotics[Entero-coccus hirae(K2),Bacillus subtilis(Ha),and Saccharomyces cerevisiae(Ma)]on rumen in vitro fermen-tation parameters and nutrient degradation rates.The method of rumen in vitro fermentation was applied in this work.There were 8 groups with 6 replicates in each group,of which the 7 groups were supplemented with K2,Ha,Ma,K2+Ha,Ha+Ma,K2+Ma,and K2+Ha+Ma,respectively.The added concentrations of K2,Ha,and Ma were 1×108,1×107 and 1×107 CFU/g,respectively,and control group was not added with any probi-otics.Fermentation parameters,including gas production(GP),contents of volatile fatty acid,microbial pro-tein,and nutrient degradation rate,were measured during fermentation period of 2 to 48 h.The results showed as follows:GP of K2+Ma and K2+Ha+Ma groups was the highest among all groups at 48 h of fermentation,exhibiting that the GP increased by 9.54％and 6.32％,respectively,compared with control group(P＜0.05),and the GP of rapid degradation part and slow degradation part showed the increases(P＜0.05).The contents of microbial protein,total volatile fatty acid,and valerate of K2+Ma group were higher than those in control group(P＜0.05).In addition,different single or combined probiotics on nutrient degradation rates demonstra-ted different effects.The degradation rates of dry matter,crude protein,and gross energy of K2+Ma group were the highest among all groups,while neutral detergent fiber and acidic detergent fiber of K2+Ha+Ma group were the highest,which were higher than those of control group(P＜0.05).In conclusion,the combina-tions of K2+Ha+Ma and K2+Ma demonstrate the optimal effects in in vitro fermentation.Our present results can provide reference for probiotics exploitation.[Chinese Journal of Animal Nutrition,2024,36(6):4014-4021]
probioticsEnterococci hiraeBacillus subtilisSaccharomyces cerevisiarumen in vitro fermen-tation
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