منابع مشابه
New products for rumen manipulation.
In terms of improving animal productivity and profitability, the use of monensin and related ionophoric antibiotic growth promoters has unarguably been one of the major successes of rumen microbiology in contributing to ruminant nutrition (Russell & Strobel, 1989). Addition of ionophoric antibiotics to ruminant diets has been associated with beneficial changes in the ratio of volatile fatty aci...
متن کاملRumen Protozoa - Potential for Manipulation
The manipulation of rumen function through the removal of the ciliate protozoa has not resulted in consistent changes in ruminant production. Current research findings are discussed with particular emphasis given to the role of protozoa in fibre digestion in the rumen and the availability of protein for intestinal digestion. Dietary conditions under which positive responses to defaunation can b...
متن کاملEvaluation of Potential New Opportunities for Herbal Plants as Natural Products on Rumen Fermentation Patterns in vitro
Two experiments (Exp.) were conducted to determine the effects of dietary addition of five herbal plants (HP) alone or as herbal plant mixture (HPM) on in vitro gas production and ruminal fermentation patterns. In Exp. 1, five varieties of HP (garlic, eucalyptus, cinnamon, thyme, and peppermint) were added to the diet at 3 different concentrations (5, 10 and 15% of concentrate dry matt...
متن کاملRumen Manipulation to Improve Animal Productivity
Anaerobic rumen microorganisms mainly bacteria, protozoa and fungi degrade ligno-cellulosic feeds consumed by the ruminants. The ruminants in developing countries are predominantly maintained on low grade roughage and grazing on degraded range land resulting in their poor nutrient utilization and productivity. Hence, manipulation of rumen fermentation was tried during last two decades to optimi...
متن کاملThe Control and Manipulation of Rumen Fermentation
The loss of energy which occurs in the rumen fermentation can be very appreciable (Czerkawski, 1969) and it is therefore not surprising that efforts are being made to find ways of manipulating the fermentation to minimise this loss. The area has been reviewed by Marty, (1972), Demeyer and Van Nevel (1975) and Czerkawski (1969). In addition to the energy consideration a number of conditions exis...
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ژورنال
عنوان ژورنال: British Journal of Nutrition
سال: 2007
ISSN: 0007-1145,1475-2662
DOI: 10.1017/s0007114507699371