Effect of yeast culture and phenolic acids on the physiology of rumen fermentation determined in vitro

Title:

Effect of yeast culture and phenolic acids on the physiology of rumen fermentation determined in vitro

Creator:

Zeleňák, I., Jalč, D., and Siroka, P.

Identifier:

https://cdk.lib.cas.cz/client/handle/uuid:d6efb511-083e-42e1-9cad-28cf637b95d6
uuid:d6efb511-083e-42e1-9cad-28cf637b95d6

Subject:

in vitro, fermentation, yeast culture, phenolic acids, and rumen

Type:

article, model:article, and TEXT

Description:

The effect of p-hydroxybenzoic acid (HBA), syringic acid (SYA) and yeast culture (YS) on rumen fermentation in vitro has been investigated. Meadow hay was used as a substrate and rumen fluid as an inocula. The yeast culture Levucel contained 5x10s yeast cells Saccharomyces cerevisiae per 1 g of dry matter and was used in the amount of 0.5 g/1 of the medium. The following combinations of additives were used: hay without additive, hay + YS, hay with 1, 5 or 10 mmol HBA or SYA, and hay + YS with 1, 5 or 10 mmol HBA or SYA. The test tubes were incubated for 96 hours at 39 °C. The results showed that 1 mmol HBA had a significant effect on yeast efficacy. This was manifested in the increased degradability of hay dry matter (P<0.05) and enhanced total gas production (P<0.05). SYA in the same amount combined with yeast had a similar effect on gas production (P<0.05), but hay dry matter degradability was not affected. The results showed a slight effect of phenolic acids and yeast culture on hay rumen fermentation in vitro.

Language:

English

Rights:

http://creativecommons.org/licenses/by-nc-sa/4.0/
policy:public

Source:

Physiological research | 1997 Volume:46 | Number:3

Harvested from:

CDK

Metadata only:

false