Effect of yeast culture and phenolic acids on the physiology of rumen fermentation determined in vitro.
The effect of p-hydroxybenzoic acid (HBA), syringic acid (SYA) and yeast culture (YS) on rumen fermentation in vitro has been investigated. Meadow hay was used as a substrate and rumen fluid as an inocula. The yeast culture Levucel contained 5x10(8) yeast cells Saccharomyces cerevisiae per 1 g of dry matter and was used in the amount of 0.5 g/l of the medium. The following combinations of additives were used: hay without additive, hay + YS, hay with 1, 5 or 10 mmol HBA or SYA, and hay + YS with 1, 5 or 10 mmol HBA or SYA. The test tubes were incubated for 96 hours at 39 degrees C. The results showed that 1 mmol HBA had a significant effect on yeast efficacy. This was manifested in the increased degradability of hay dry matter (P <0.05) and enhanced total gas production (P<0.05). SYA in the same amount combined with yeast had a similar effect on gas production (P<0.05), but hay dry matter degradability was not affected. The results showed a slight effect of phenolic acids and yeast culture on hay rumen fermentation in vitro.[1]References
- Effect of yeast culture and phenolic acids on the physiology of rumen fermentation determined in vitro. Zelenák, I., Jalc, D., Siroka, P. Physiological research / Academia Scientiarum Bohemoslovaca. (1997) [Pubmed]
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