- Volume 25 Issue 5
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Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed Additives for Odor Reduction
- Alam, Md.J. (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, Sunchon National University) ;
- Jeong, C.D. (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, Sunchon National University) ;
- Mamuad, L.L. (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, Sunchon National University) ;
- Sung, H.G. (Adbiotech Co. Ltd.) ;
- Kim, D.W. (Swine Science Division, National Institute of Animal Science, RDA) ;
- Cho, S.B. (Animal Environment Division, National Institute of Animal Science, RDA) ;
- Lee, K. (Department of Animal Sciences, Ohio State University) ;
- Jeon, C.O. (Department of Life Science, Chung-Ang University) ;
- Lee, Sang-S. (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, Sunchon National University)
- Received : 2011.11.27
- Accepted : 2012.03.28
- Published : 2012.05.01
The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydrate overload in growing pigs. Soluble starch at 1% (control) and various FA at 0.1% Ginseng meal (FA1); Persimmon leaf (FA2); Gingko nut (FA3) and Oregano lippia (FA4) were added to fecal slurry and incubated anaerobically for 12 and 24 h. In vitro parameters and microbial diversity of the dominant bacteria following fermentation were analyzed using Denaturing Gradient Gel Electrophoresis (DGGE), band cloning and sequencing of the V3 region. Results showed that total gas production increased with the advancement of incubation (p<0.05). pH values of FAs and control groups were decreased except the FA4 group which increased somewhat from 12 to 24 h (p<0.05). Ammonia nitrogen (
Grant : Cooperative Research Program for Agriculture Science and Technology Development
Supported by : Rural Development Administration
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- Effect of Dietary Protein Levels on Composition of Odorous Compounds and Bacterial Ecology in Pig Manure vol.28, pp.9, 2015, https://doi.org/10.5713/ajas.15.0078