The objective of this study was to investigate the effects of diets containing different levels of milk thistle (0, 100 and 200 g/kg dry matter) and grains (barley and corn) with different rumen degradation rates on rumen bacteria and whole rumen microorganisms (WRM) of Khuzestan buffalo. The gas production (GP) technique, two steps digestion and specific bacteria culture medium methods were us...

In humans, nonstarch polysaccharides (NSP), such as arabinoxylans (AX), are not digested in the upper gut and provide fermentable carbon sources for bacteria growing in the large bowel. Despite the ubiquity of AX in nature, the microbiologic and physiologic consequences of AX digestion in the gut are poorly understood. In this study, we investigated the breakdown of ferulic acid-cross-linked AX...

--Gaseous phosphine was found to inhibit biogas formation during the anaerobic fermentation of swine manure. A logarithmic dose-response correlation was obtained with 50% inhibition at a phosphine concentration of approximately 150 ppm. Anaerobic fermentation of acetate and yeast extract measured by biogas formation were not affected at concentrations up to 1000 ppm. Despite the relative tolera...

The aim of present experiment was to investigate the feeding value of wild pistachio leaf (khinjuk leaf, KL) for Arabi sheep. The digestibility and fermentation of diets containing different amounts of khinjuk (0, 5, 10, 15, 20, 25 and 30%) were measured. Then, the effect of presence of KL in the diet and its tannin content on the digestibility of alfalfa hay (Alfa), wheat straw (WS) and soybea...

The fermentation process in which organic material is degraded and biogas (composed of mainly methane and carbon dioxide) is produced, is referred to as anaerobic digestion. Anaerobic digestion processes occur in many places where organic material is available and redox potential is low (zero oxygen). This is typically the case in stomachs of ruminants, in marshes, sediments of lakes and ditche...

Maintaining probiotic effectiveness represents the most important task for development of functional foods. Gastrointestinal stability and intestinal adhesion properties comprise one criterion selection. Here, we investigated benefits milk fermented with Lactobacillus casei HY2782 at different fermentation times. The strain used was L. reference ATCC393 comparisons. samples were 7 days 30 °C. W...