The objective of this study was to investigate the effects of 11 active compounds of essential oils (ACEO) on rumen fermentation characteristics and methane production. Two trials were conducted. In trial 1, ACEO (eugenol, carvacrol, citral, limonene, 1,4-cineole, p-cymene, linalool, bornyl acetate, α-pinene, and β-pinene) at a dose of 1,000 μL/L were incubated for 24 h in diluted rumen fluid w...

effects of different levels of cadmium (0.1, 1, 2, 4, 8, 16, 32, 64, 128, 256 mg/l of culture medium) were evaluated using gas production technique. in the glass vials used to measure gas production 30 mg of buffered rumen fluid (2:1 ratio of rumen fluid: buffer) poured in glass and cultured at 38.6 temperature. volume and pressure of produced gas were measured with syringes and digital pressur...

The fermentation rate of rumen microorganisms obtained from a sheep fed on hay was determined at different hours after feeding. The highest rate of fermentation was obtained immediately after feeding whereas the lowest rate was always before feeding. The effect of adding glucose, sucrose, and starch alone or in combination with urea, sodium citrate, or succinic acid on the maximal fermentation ...

It has been suggested that the rumen microbiome and rumen function might be disrupted if methane production in the rumen is decreased. Furthermore concerns have been voiced that geography and management might influence the underlying microbial population and hence the response of the rumen to mitigation strategies. Here we report the effect of the dietary additives: linseed oil and nitrate on m...

Hydrogen is a key product of rumen fermentation and has been suggested to thermodynamically control the production of the various volatile fatty acids (VFA). Previous studies, however, have not accounted for the fact that only thermodynamic near-equilibrium conditions control the magnitude of reaction rate. Furthermore, the role of NAD, which is affected by hydrogen partial pressure (PH2), has ...

The purpose of the present review is to examine the role played by nutrients in controlling feed intake in ruminants, in light of their particular anatomical, physiological, nutritional and behavioural characteristics. The ration is first digested in the rumen for several hours by microbial fermentation. Volatile fatty acids, which constitute 50-75% of a ruminant's energy supply, considerably d...

This study examined the reticulo-rumen characteristics of the microbial community and its fermentative characteristics in milk-fed, at weaning and finished lambs in a conventional fattening system. Five lambs were assigned to each of three groups: milk-fed lambs slaughtered at 30 days (T30), weaned lambs slaughtered at 45 days (T45) and 'finished lambs' slaughtered at 90 days (T90). At slaughte...

This editorial seeks to help eradicate confusions, enlighten the current perceptions, and highlight a global need to develop feasible guidelines for optimum bioprocessing of barley grain (BG). The optimum processing techniques must result in moderated rumen fermentation of starch and protein, improved rumen microbial protein synthesis, reduced risks of Sub-Acute Rumen Acidosis (SARA) and pro-in...

Two trials were conducted to identify the optimal levels of essential oil active components (EOAC) and their combination with fumarate on in vitro rumen fermentation. In trial 1, eugenol, carvacrol, citral and cinnamaldehyde were mixed at ratios of 1:2:3:4, 2:1:4:3, 3:4:1:2, 4:3:2:1 and 1:1:1:1 to make up five combinations (EOAC1, EOAC2, EOAC3, EOAC4 and EOAC5 respectively). The mixtures were s...