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Effects of probiotics, enzymes, and yeast combinations on ruminal fermentation in a dual-flow continuous culture system.

S. Bennett

Abstract:

M19
Effects of probiotics, enzymes, and yeast combinations on ruminal fermentation in a dual-flow continuous culture system.
S. Bennett*1, J. A. Arce-Cordero1, V. L. N. Brandao1, J. R. Vinyard1, B. Agustinho2, H. F. Monteiro1, L. Tomaz3, R. Lobo1, A. P. Faciola1. 1University of Florida Gainesville, FL, 2State University of Maring� Maring�, Paran�, Brazil, 3Sao Paulo State University Sao Paulo, Sao Paulo, Brazil.

The objective of this study was to evaluate the changes in ruminal fermentation when the diet is supplemented with different combinations of probiotics, enzymes, and live yeast. Our hypotheses were (1) inclusion of additives would increase nutrient digestibility and volatile fatty acid concentration, and (2) increasing additive doses would lead to further improvements in digestibility. Diets were randomly assigned to 8 fermentors in a replicated 4 � 4 Latin square with four 10-d experimental periods, consisting of 7 d for diet adaptation and 3 d for sample collection. Diets contained 50:50 forage:concentrate and fermentors were fed 106 g of dry matter per day divided equally between 2 feeding times. Treatments were control; bacterial culture/enzyme blend (1.7 mg per day); bacterial culture/enzyme blend with live yeast (49.76 mg per day); and double dose of the bacterial culture/enzyme blend with live yeast treatment (99.53 mg per day). The bacterial culture/enzyme blend contained 5 strains of live bacteria with a concentration of 1010 cfu (Lactobacillus animalis, Propionibacterium freudenreichii, Bacillus lichenformis, B. subtillis, and Enterococcus faecium) and 3 enzymes (amylase, hemicellulase, and xylanase). The yeast component was Saccharomyces cerevisiae. On d 8 and 9, samples were collected for pH, redox, volatile fatty acid (VFA), lactate, NH3-N and digestibility measurements. Statistical analysis was performed using the GLIMMIX procedure of SAS with fermenter, square and period as random effects. Significance was declared at P ≤ 0.05. No effects were observed for pH, redox, NH3-N, acetate, isobutyrate, valerate, total VFA, acetate:propionate, nutrient digestibility or N utilization. Furthermore, no effects were observed for the hourly propionate molar proportion. Within the pooled effluent samples, butyrate increased with the inclusion of additives when compared with the control while propionate had a tendency to decrease. In conclusion, the addition of probiotics, enzymes, and yeast to the diet increased butyrate concentration.

Keywords: butyrate, Lactobacillus, Saccharomyces cerevisiae.

Biography: Originally from Ocala, Florida, I received my B.S. degree in Animal Science from Iowa State University in 2018. After graduation, I began a MS under the supervision of Dr. Antonio Faciola at the University of Florida in the Department of Animal Sciences. My thesis is related to the use of feed additives and studying their effects on ruminal fermentation using a dual-flow continuous culture system.