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Effects of Candida norvegensis Live Cells on In vitro Oat Straw Rumen Fermentation
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 Title & Authors
Effects of Candida norvegensis Live Cells on In vitro Oat Straw Rumen Fermentation
Ruiz, Oscar; Castillo, Yamicela; Arzola, Claudio; Burrola, Eduviges; Salinas, Jaime; Corral, Agustin; Hume, Michael E.; Murillo, Manuel; Itza, Mateo;
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This study evaluated the effect of Candida norvegensis (C. norvegensis) viable yeast culture on in vitro ruminal fermentation of oat straw. Ruminal fluid was mixed with buffer solution (1:2) and anaerobically incubated with or without yeast at for 0, 4, 8, 16, and 24 h. A fully randomized design was used. There was a decrease in lactic acid (quadratic, p
Rumen;Fermentation;Yeast;Oat Straw;Methane;
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