Data/hora: 03/06/2024 04:53:22

Provedor de dados: 	96	
País: 	Brazil	
Título: 	Effect of whey fermented by Enterococcus faeciumin consortium with Veilonella parvulaon ruminal bacteria in vitro	
Autores: 	Bezerra,Higor Fábio Carvalho; Oliveira,Juliana Silva de; Santos,Edson Mauro; Queiroz,Augusto César de; Mantovani,Hilário Cuquetto; Pinho,Ricardo Martins Araujo; Oliveira Junior,Jurandir Queiroz de; Costa,Elizabete Cristina Batista da.	
Data: 	2014-05-01	
Ano: 	2014	
Palavras-chave: 	Ammonia; Fermentation; Microbial protein; Monensin; Rumen; Ruminal pH.	
Resumo: 	The objective of this research was to evaluate the effect of whey fermented by Enterococus faecium in consortium with Veilonella parvula in vitro on ruminal microorganisms in different substrates, with or without monensin. The first experiment was carried out in a completely randomized design, in a 6 × 3 factorial arrangement (six substrates × three whey levels) with two replicates. In experiment two, a 2 × 3 × 4 factorial arrangement (with and without monensin, three foods and four levels of fermented whey) was used, in a randomized design with four replicates, totaling 24 treatments. There was no interaction among the wheys and the substrates in the variable for pectin, starch, and carboxymethyl cellulose. There was a greater growth of amylolytic and pectinolytic microorganisms and a lower growth of proteolytic and cellulolytic microorganisms. A significant effect of optical density was found in the media without substrate and that containing trypticase and glucose due to the addition of fermented whey. There was interaction for the pH at 24 hours among whey, food and monensin. For ammonia at 24 hours there was effect for food, whey and monensin, and interaction among factors. For microbial protein at 24 hours, there was effect for food, whey, monensin and no interaction among sources of variation. The use of whey fermented by bacteria Enterococcus faeciumand Veilonella parvula improves microbial protein synthesis by ruminal bacteria in media containing different energy sources. The combination of fermented whey and monensin shows variable results in relation to microbial growth.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982014000500259	
Editor: 	Sociedade Brasileira de Zootecnia	
Relação: 	10.1590/S1516-35982014000500006	
Formato: 	text/html	
Fonte: 	Revista Brasileira de Zootecnia  v.43 n.5 2014	
Fonte: 	info:eu-repo/semantics/openAccess