Impact of strain and dose of lactic acid bacteria on in vitro ruminal fermentation with varying media pH levels and feed substrates

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• 作者：P.X. Jiao^a ; ^b ; F.Z. Liu^a ; ^{lfz811@163.com} ; K.A. Beauchemin^b ; W.Z. Yang^b ; ^{wenzhu.yang@agr.gc.ca}
• 关键词：A ; P ; acetate ; propionate ; cfu ; colony forming units ; DFM ; direct fed microbial ; DM ; dry matter ; DMD ; dry matter disappearance ; VFA ; volatile fatty acid ; HF ; high-forage diet ; HG ; high-grain diet ; GP ; gas production ; LAB ; lactic acid bacteria ; Mon ; monensin ; OM ; organic matter ; VFA ; volatile fatty acids
• 刊名：Animal Feed Science and Technology
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：224
• 期：Complete
• 页码：1-13
• 全文大小：552 K
• 卷排序：224

文摘

There was interaction of media pH level with either lactic acid bacteria (LAB) strain or its doses. Modulation of fermentation by adding LAB was more dose-dependent at high pH than low pH. Response of in vitro fermentation to LAB strains varied between high-forage and high-grain diets. Effect of LAB supplementation on rumen fermentation depended on type of strains and the dose. The LAB3 (E. faecium) could be a better candidate for improving feed digestion in the rumen with high-forage diet.