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Effects of Synbiotics Containing Anaerobic Microbes and Prebiotics on In vitro Fermentation Characteristics and In situ Disappearance Rate of Fermented-TMR
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 Title & Authors
Effects of Synbiotics Containing Anaerobic Microbes and Prebiotics on In vitro Fermentation Characteristics and In situ Disappearance Rate of Fermented-TMR
Lee, Shin-Ja; Shin, Nyeon-Hak; Chu, Gyo-Moon; Lee, Sung-Sill;
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This study was carried out to estimate effects of synbiotics containing anaerobic microorganisms and prebiotics on in vitro fermentation characteristics and in situ disappearance rate of fermented total mixed ration (F-TMR). For the in vitro trial, ninety vinyl bags were prepared to analyze temperature, pH, ammonia concentration, microbial growth rate and short chain fatty acid concentration. For the in situ trial, one hundred twenty nylon bags were prepared to analyze dry matter (DM), acid detergent fiber (ADF) and neutral detergent fiber (NDF) disappearance rate. Treatments consisted of a basal diet (US) with prebiotics and probiotics from anaerobic mold (MS), bacteria (BS), yeast (YS) or compound (CS). It was found that temperatures at 14 and 21 days were significantly higher (p<0.05) in the YS and CS than in the others. The pH at 21 days was lower in the CS than in the US. The synbiotic treatments had significantly increased (p<0.05) ammonia concentration at 21 days. The DM disappearance at 72 h was significantly higher (p<0.05) in the MS and CS than in the others. ADF and NDF disappearance rate tended to increase at a rate similar to the DM disappearance rate. Therefore, this study suggests that synbiotics (probiotics with prebiotics) may partially help the quality of fermentation and digestibility of TMR (MS and CS) as fiber disappearance.
Anaerobic Microbes;Fermented-TMR;Probiotics;Synbiotics;
 Cited by
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