ScholarLens Back to search
2006•Feed ReviewRequires access

Effects of Yeast Culture with Different Processes on Ruman Fermentation Characteristics in Dairy Cows

Jun PAN

Open publisher page 0 citations

Abstract

Three dairy cows with permanent rumen fistula were used in a Latin square trail to study the effect of yeast culture made by solid state fermentation and liquid state submerged fermentation on the rumen fermentation characteristics. The results showed that the XP yeast culture and the yeast culture made by liquid fermentation added to the diets raised obviously the concentrations of TVFA by 3.91%, 2.12% and 3.79%(P0.05) respectively; however, the yeast culture made by solid state fermentation raised by 1.47% and 1.53%(P0.05). And every trial decreased the concentration of ammonia in rumen(P0.05). At the same time point, the cellulase activity of every trial was higher than that of the control.

About this research paper

What this paper is about

Three dairy cows with permanent rumen fistula were used in a Latin square trail to study the effect of yeast culture made by solid state fermentation and liquid state submerged fermentation on the rumen fermentation characteristics. The results showed that the XP yeast culture and the yeast culture made by liquid fermentation added to the diets raised obviously the concentrations of TVFA by 3.91%, 2.12% and 3.79%(P0.05) respectively; however, the yeast culture made by solid state fermentation raised by 1.47% and 1.53%(P0.05). And every trial decreased the concentration of ammonia in rumen(P0.05). At the same time point, the cellulase activity of every trial was higher than that of the control.

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Three dairy cows with permanent rumen fistula were used in a Latin square trail to study the effect of yeast culture made by solid state fermentation and liquid state submerged fermentation on the rumen fermentation characteristics. The results showed that the XP yeast culture and the yeast culture made by liquid fermentation added to the diets raised obviously the concentrations of TVFA by 3.91%, 2.12% and 3.79%(P0.05) respectively; however, the yeast culture made by solid state fermentation raised by 1.47% and 1.53%(P0.05). And every trial decreased the concentration of ammonia in rumen(P0.05). At the same time point, the cellulase activity of every trial was higher than that of the control.

Key concepts: Rumen, Fermentation, Yeast, Latin square, Food science, Solid-state fermentation, Biology, Animal science

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
Effects of Yeast Culture with Different Processes on Ruman Fermentation Characteristics in Dairy Cows — Research Paper | ScholarLens