SavedAdd your journal

Journals / Kafkas Üniversitesi Veteriner Fakültesi Dergisi / 2017 / Cilt: 23 - Sayı: 2

Bazı Yemlerin Besin Değerlerini Değerlendirmek için In Vitro Gaz Üretim Tekniğinde Dondurulmuş Rumen Sıvısının Kullanımı

Utilization of Cryopreserved Ruminal Liquor in In Vitro Gas Production Technique for Evaluating Nutritive Value of Some Feedstuffs

NURETTİN GÜLŞEN
HUZUR DERYA ARIK
ARMAĞAN HAYIRLI
Mustafa Selçuk ALATAŞ
MELİH AKSOY
Pages
325–332
DOI
—
🏛️Bibliographic metadata and full text access for this article are provided via DergiPark.
DergiPark Record ↗
✨

AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

In conclusion, despite high correlation between in vitro data obtained from fresh and thawed rumen liquors to predict gas production, further experiments should cope with improving cryopreservation protocol for rumen liquors in order to optimize microbial activity for maintaining fermentation pattern

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In vitro gas production technique (IVGPT) is a routine method in nutritional sciences to determine energy content, organic matter (OM) digestibility, and fermentation kinetics of feedstuffs.
📊
Key Findings & Data:After collecting from two ruminally cannulated Holstein heifers (350 kg), rumen liquors were used either fresh or cryopreserved form in the inoculums for IVGPT.
💡
Conclusion & Impact:In conclusion, despite high correlation between in vitro data obtained from fresh and thawed rumen liquors to predict gas production, further experiments should cope with improving cryopreservation protocol for rumen liquors in order to optimize microbial activity for maintaining fermentation pattern
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

In vitro gas production technique (IVGPT) is a routine method in nutritional sciences to determine energy content, organic matter (OM) digestibility, and fermentation kinetics of feedstuffs. After collecting from two ruminally cannulated Holstein heifers (350 kg), rumen liquors were used either fresh or cryopreserved form in the inoculums for IVGPT. Starch- (barley, wheat, and corn) and protein-rich (sunflower meal, cotton seed meal, and soybean meal) feedstuffs were evaluated for gas production kinetics, fermentation pattern, and energy content in 5 replicates. pH, NH3-N concentration and volatile fatty acids (VFA) profile, gas production, and fermentation kinetics parameters were measured. Data were analyzed by 2-way ANOVA. Viable protozoa rate was found to be 70.8% in cryopreserved rumen liquor after thawing. Decrease in pH in thawed rumen liquor was less than fresh rumen liquor as the incubation period advanced. Utilization of frozen rumen liquor after thawing in IVGPT was associated with lower VFA and NH3-N concentration, cumulative gas production, and metabolisable energy estimate for all feedstuffs. In conclusion, despite high correlation between in vitro data obtained from fresh and thawed rumen liquors to predict gas production, further experiments should cope with improving cryopreservation protocol for rumen liquors in order to optimize microbial activity for maintaining fermentation pattern

Özet

In vitro gaz üretim tekniği (IVGPT), besleme çalışmalarında yem maddelerinin enerji içeriklerini, organik madde (OM) sindirilebilirliğini ve fermentasyon kinetiklerini belirlemede kullanılan rutin bir yöntemdir. İki adet rumen kanüllü Holstein düveden (350 kg) elde edilen rumen sıvıları taze veya dondurulmuş formda IVGPT için inoculum olarak kullanıldı. Nişasta (arpa, buğday ve mısır) ve protein (ayçiçeği küspesi, pamuk tohumu küspesi ve soya fasülyesi küspesi) bakımından zengin yem maddelerinin gaz üretim kinetikleri, fermentasyon profile ve enerji içerikleri 5 tekerrlü belirlendi. pH, NH3-N konsantrasyonu, uçucu yağ aside (UYA) profili, gaz üretimi ve fermentasyon kinetik parametleri ölçüldü. Veriler 2-yönlü ANOVA ile analiz edildi. Dondurulduktan sonra çözdürülen rumen sıvısındaki canlı protozoa oranı %70.8 bulundu. Inkübasyon periyodu devam ederken çözünmüş rumen sıvısındaki pH düşüşü taze rumen sıvısındaki düşüşten daha azdı. IVGPT'de dondurulup çözdürülmüş rumen sıvısı kullanılmasıyla yem maddeleri için UYA düzeyleri, NH3-N konsantrasyonu, kümülatif gaz üretimi ve tahmini metabolik enerji değeri düşük bulundu. Sonuçta, gaz üretim tahmini için taze rumen sıvısı ve dondurulup çözdürülmüş rumen sıvısı kullanılmasıyla elde edilen in vitro veriler arasında önemli bir benzerlik olmasına rağmen, optimum mikrobiyal aktiviteyi, dolayısıyla fermentasyonu sürecini sağlamak için gelecekte yapılacak çalışmalar rumen sıvılarının kriyoprezervasyon protokolünü geliştirmeye odaklanmalıdır

🔖

Cite This Article

GÜLŞEN, N., ARIK, H. D., HAYIRLI, A., ALATAŞ, M. S., AKSOY, M. (2017). Bazı Yemlerin Besin Değerlerini Değerlendirmek için In Vitro Gaz Üretim Tekniğinde Dondurulmuş Rumen Sıvısının Kullanımı. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, Cilt: 23 - Sayı: 2, 325–332. https://ajindex.com/articles/272371

References (2)

  1. Getachew G, De Peters EJ, Robinson PH, Fadel JG: Use of an in vitro rumen gas production technique to evaluate microbial fermentation of ruminant feeds and its impact on fermentation products. Anim Feed Sci Technol, 123-124, 547-559, 2005. DOI: 10.1016/j.anifeedsci.2005.04.034 2. Şeker E: The determination of the energy values of some ruminant feeds by using digestibility trial and gas test. Rev Med Vet, 153, 323-328, 2002. 3. Umucalılar HD, Şeker E: Effects of sodium bicarbonate and magnesium oxide as buffers on in vitro digestibility of grains. Vet Bilim Derg, 16, 129- 135, 2000. 4. Menke KH, Steingass H: Estimation of the energetic feed value obtained from chemical analysis and in vitro gas production using rumen fluid. Anim Res Dev, 28, 7-55, 1988. 5. Umucalılar HD, Coşkun B, Gülşen N: In situ rumen degradation and in vitro gas production of some selected grains from Turkey. J Anim Physiol Anim Nutr, 86, 288-297, 2002. DOI: 10.1046/j.1439-0396.2002.00381.x 6. Pell AN, Schofield P: Computerized monitoring of gas production to measure forage digestion in vitro. J Dairy Sci, 76, 1063-1073, 1993. DOI: 10.3168/jds.S0022-0302(93)77435-4 7. Makkar HPS: In vitro gas methods for evaluation of feeds containing phytochemicals. Anim Feed Sci Technol, 123-124, 291-302, 2005. DOI: 10.1016/j.anifeedsci.2005.06.003 8. Soliva CR, Hess HD: Measuring methane emission of ruminants by in vitro and in vivo techniques. In, Makkar HPS, Vercoe PE (Eds): Measuring Methane Production from Ruminants. 15-31,
  2. Springer Publishers, Netherlands, 2007. 9. Rymer C, Huntington JA, Williams BA, Givens DI: İn vitro cumulative gas production techniques: History, methodological considerations and challenges. Anim Feed Sci Technol, 123-124, 9-30, 2005. DOI: 10.1016/j. anifeedsci.2005.04.055 10. Thammavongs B, Poncet JM, Desmasures N, Gueguen M, Panoff JM: Resin straw as an alternative system to securely store frozen microorganisms. J Microbiol Meth, 57, 181- 186, 2004. DOI: 10.1016/j. mimet.2004.01.003 11. De La Fuente G, Perez-Quintana M, Cebrian JA, Fondevila M: Preliminary study on the effect of exposure to low temperature on the viability of both mixed and monocultures of rumen protozoa. Acta Protozool, 45, 225-230, 2006. 12. National Research Council (NRC): Nutrient Requirements of Dairy Cattle. Seventh Revised Edn, National Academy Press, Washington DC, 2001. 13. Hsu JT, Fahey GC: Effects of centrifugation speed and freezing on composition of ruminal bacterial samples collected from