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Inclusion Levels of Fermented Apple Bagasse on in Vitro Rumen Fermentation of Alfalfa Hay

Journal of Agricultural Science and Technology(A) 2015年第1期5卷 40-46页

作者： Yamicela Castillo-Castillo Oscar Ruiz-Barrera Eduviges Burrola-Barraza claudio arzola-alvarez Agustin Corral-Luna Carlos Rodriguez-Muela Manuel Murillo-Ortiz Department of Veterinary Medicine Multidisciplinary Division Autonomous University of Juarez City Nuevo Casas GrandesChihuahua 31803 Mexico College of Animal Science and Ecology Autonomous University of Chihuahua Chihuahua 31453 Mexico Faculty of Veterinary Medicine and Animal Science Juarez University of the State of Durango Durango 34620 Mexico

The aim of this study was to assess the effect of inclusion of fermented apple bagasse （FAB） obtained through solid state fermentation on pH, ammonia nitrogen （N-NH3）, volatile fatty acids （VFA） content, in vitro dry matter digestibility （IVDMD）, lactic acid and microbial counting of alfalfa hay under in vitro rumen environment; four levels of FAB were evaluated （0, 0.25, 0.50 and 0. 75 g/dry matter of FAB） replacing 1.5 g dry matter （DM） of alfalfa hay and incubated at different fermentation times （0, 4, 8, 12 and 24 h） using a complete random design with repeated measures on time. Counts of live yeast colonies （6.08, 6.33, 6.24 and 6.51 CFU/mL expressed as log 10） was higher when FAB was included in the different levels up to the 12 h of fermentation （P 〈 0.0001）; lactic acid content also increased as FAB was included in the different levels （10.61, 13.86, 16.84 and 14.57μg/mL） up to the 12 h of incubation （P 〈 0.001）. Nevertheless, the other variables measured as pH, N-NH3, VFA, IVDMD, total bacteria and fungi counts, were not affected by the treatments. It is concluded that substitution of FAB by alfalfa hay in an in vitro rumen ecosystem positively modified live yeast colonies and lactic acid concentration, without effect on the other fermentative and microbial parameters of the in vitro rumen environment, but considering mixes of FAB and alfalfa hay as a quality ingredient for the feeding of ruminants.

关键词： Apple bagasse alfalfa microbial solid state fermentation.

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Probiotic levels, chemical composition and fermentative characteristics in solid state fermentation of paper sludge for animal feeding

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Advances in Bioscience and Biotechnology 2013年第12期4卷 1147-1154页

作者： Oscar Ruiz-Barrera Yamicela Castillo-Castillo Lisie Maite Carrillo-Chan Jaime Salinas-Chavira claudio arzola-alvarez Jesús López-Morones Alberto Grado-Ahuir Department of Biomedical Sciences Autonomous University of Juárez City Campus Nuevo Casas Grandes Mexico Faculty of Veterinary Medicine and Zootechnology Autonomous University of Tamaulipas Ciudad Victoria Mexico Faculty of Zootechnology and Ecology Autonomous University of Chihuahua Chihuahua México

The sludge paper of the industry treated with probiotics in solid state fermentation (SSF) could be used as ingredient in rations for animal feeding. This study assessed the effect of four probiotic (Prozoot15?) levels (PT) on chemical and fermentative characteristics in SSF of the paper sludge (PS) at controlled temperature (30°C) in laboratory scale. The tested treatments (T) were: T1 (0% PS), T2 (50 g/kg PS), T3 (100 g/kg PS) and T4 (150 g/kg PS), which were fermented at 0, 24, 48 and 72 h, according to a completely randomized design, in a 4 × 4 factorial arrangement with six repetitions per sampling. All treatments included (g/kg DM) 300 molasses, 15 urea, 20 ammonium sulfate, 9 calcium carbonate and 5 of vitamin and mineral premix, plus the PS which was substituted by the PT at 0, 50, 100 and 150 g/kg DM. The results showed a decrease in pH in all treatments at 24 h;however the lowest pH was at 72 h of fermentation. At 72 h of fermentation, the PT addition in T4 increased crude protein, true protein and yeast counts

关键词： Fermentation Paper Sludge Yeast Chemical Composition

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