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FERMENTATION IN THE RUMEN OF THE SHEEP

III. INTERMEDIATE STAGES IN THE FERMENTATION OF WHEATEN

HAY IN VITRO BY MICRO-ORGANISMS FROM THE RUMEN

BY F. V. GRAY AND A. F. PILGRIM

From the Division of Biochemistry and General Nutrition of the Commonwealth

Scientific and Industrial Research Organization, University of Adelaide,

South Australia

(Received 3 May 1951)

pdf (With One Text-figure)

A previous communication in this series of papers (Gray, Pilgrim & Weller, 1951) gave an account of the fermentation of wheaten hay and lucerne hay by organisms from the rumen of the sheep, in which the overall production of each of the main volatile fatty acids was determined. In view of the complex nature of both the substrate and the mixed population of organisms involved, it was decided to investigate the intermediate stages of the fermentation to determine whether any

important changes take place in the composition or in the rate of production of the mixture of acids.

 

FERMENTATION IN THE RUMEN OF THE SHEEP

III. INTERMEDIATE STAGES IN THE FERMENTATION OF WHEATEN

HAY IN VITRO BY MICRO-ORGANISMS FROM THE RUMEN

BY F. V. GRAY AND A. F. PILGRIM

 

 

 

 

From the Division of Biochemistry and General Nutrition of the Commonwealth

Scientific and Industrial Research Organization, University of Adelaide,

South Australia

(Received 3 May 1951)

(With One Text-figure)

pdf A previous communication in this series of papers (Gray, Pilgrim & Weller, 1951) gave an account of the fermentation of wheaten hay and lucerne hay by organisms from the rumen of the sheep, in which the overall production of each of the main volatile fatty acids was determined. In view of the complex nature of both the substrate and the mixed population of organisms involved, it was decided to investigate the intermediate stages of the fermentation to determine whether any

important changes take place in the composition or in the rate of production of the mixture of acids. (Bahasa Indonesia)

Rumen Microbiology

Method for Measuring Gas Production Kinetics

D.R. Mertens and P.J. Weimer

Introduction (pdf)

Methodology can play a critical role in the measurement of digestion kinetics, especially when the objective is to define kinetic parameters for feeds when formulating rations or modeling animal responses. Measurement of gas production kinetics provides the opportunity to evaluate the rate of digestion of the soluble, more rapidly fermenting fractions of feeds. However, differences among procedures that have little impact on digestion of dry matter after 48 h of incubation may have dramatic effects on fermentation of soluble matter during the first 20 h. Our objective was to develop a method for measuring the kinetics of gas production that would minimize any detrimental effects associated with the in vitro system and provide estimates of digestion kinetics that can be used to both describe feeds for ration formulation systems and provide parameters for models of ruminal digestion. (Bahasa Indonesia)

 

 

 

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Below there is some paper concerning Rice Straw

Compositional analyses and rumen degradability

of selected tropical feeds (pdf)

J. Vadivelooa and J.G. Fadelb

ABSTRACT

The chemical composition (nitrogen fractions, tibre components, phenolic compsunds, neutral sugars and uranic acids) and rumen degradability of the dry matter (DMD) and neutral detergent tibre (NDFD) of six crop by-products (raw palm oil mill efiluent (POME), dried POME, palm kernel cake, palm press fibre, cocoa pods and rice straw) and the leaves of two legumes (Leucaenti lercocep;Wa and Gliricid:n sepiurn) were measured. Univariate and multivariate statistical analyses were used to compare and classify the feeds according to chemical composition and degradability. Lianin ooorlv differentiated between feeds and was ~oorlv related lo 48 h DMD: the maior anomalies w&e with rice straw and Gliricidiu (low lignin, lox bMd) and cocoa pods (high lignin;higb DMD). The xylose:arabinose ratio, an indicator ofbcmicellulose digestion, was higher in the legumes than in the by-products. The ratio of rapidly degradable (arabinose+glucose) to slowly degradable (xylose+ uronic acids) sugars was not a good indicator of cell wall digestion; the correlation with 48 h NDF degradability (NDFD) was only 0.69. Cluster analysis showed that conventional classitication of the feeds into by-products and legumes did not reflect their compositional or degradability attributes. These attributes were also poorly related to each other. Two unusual feeds were identified, cocoa pods and palm kernel cake.

 

1. Fixed-bed fermentation of rice straw and chicken manure using a mixed culture of marine mesophilic microorganism.

 

 

 

 

 

 

 

 

Microbial Fermentation of Rice Straw: Nutritive Composition

and In Vitro Digestibility of the Fermentation Products

YOUN W. HAN I

Western Regional Research Laboratory, Agricultural Research Service, U.S. Department ofAgriculture,

Berkeley, California 94710

Received for publication 18 November 1974

Rice straw was fermented with Cellulomonas sp. and Alcaligenes faecalis. Microbial cells and undigested residue, as well as chemically treated (NaOH or NH4OH) and untreated straws, were analyzed for nutrient composition and in vitro digestibility. In a typical fermentation, 75% of the rice straw substrate was digested, and 18.6% of the total substrate weight that disappeared was recovered as microbial protein. The microbial cell fraction was 37% protein and 5% crude fiber; the residue was 12% protein and 45% crude fiber. The microbial protein amino acid profile was similar to alfalfa, except for less cysteine. The microbial cells had more thiamine and less niacin than Torula yeast. In vitro digestibility of the microbial protein was 41.2 to 55%; that of cellulose was 52%. (More, pdf)

 

 

Paper Title        : Rice straw fermentation using lactic acid bacteria (LAB)

Authors            : L. Gao, H. Yang, X. Wang, Z, Huang, M. Ishii, Y. Igarashi and Z Cui

Journal name    : Bioresource Technology 99 (2008) 2742-2748

 

The title is so interesting, simple and informative as it shows an idea about the utilization of the by product of rice straw (RS) by using biotechnologyy method. In this regard lacto acid bacteria (LAB) play as important agent to improve the RS quality or predigest the rice straw. (more…)

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