Results 161 to 170 of about 19,578 (199)

Methane Fermentation in the Rumen of Cattle

Nature, 1952
THE production of methane in the fore-stomachs of ruminants is of much importance, considering the fact that a cow produces about 500 l. of methane daily1, which comprises about 10 per cent of the energy value of the digestible nutrients in the feed consumed.
openaire   +2 more sources

Redirecting rumen fermentation to reduce methanogenesis

Australian Journal of Experimental Agriculture, 2008
Methane production in ruminants has received global attention in relation to its contribution to the greenhouse gas effect and global warming. In the last two decades, research programs in Europe, Oceania and North America have explored a variety of approaches to redirecting reducing equivalents towards other reductive substrates as a means of ...
T. A. McAllister, C. J. Newbold
openaire   +1 more source

Fermentation of Histidine by Rumen Bacteria

Research in Veterinary Science, 1963
SUMMARY Concentrated washed cell suspensions of rumen bacteria can ferment histidine (I.); hydrogen, carbon dioxide, ammonia, acetic, propionic and butyric acids are formed. When diluted cell suspensions, ultrasonically treated preparations or acetone-dried cells are used the following intermediates can be detected: urocanic acid (II ...
C. Van Den Hende, W. Oyaert, J.H. Bouckajert   +2 more
openaire   +1 more source

3.1 Simulation Model of Rumen Fermentation

BSAP Occasional Publication, 1981
Since the pioneer work of the Cambridge group into the physiology and biochemistry of ruminant digestion (Barcroft, McAnally and Phillipson, 1944), research has firmly established that the processes of digestion, synthesis and passage of nutrients within, and absorption of the end products from, the ruminant alimentary tract are extremely complex ...
openaire   +1 more source

Protein hydrolysates and rumen fermentation

1986
Results obtained in vitro and in vivo on beef and dairy cattle show certain modifications of the ruminal fermentation products (total VFA, acetate:propionate ratio, precipitable proteins, NH3-N) probably indicating an increase in protein synthesis and in cellulosolytic activity.
A. Mordenti, SCIPIONI, Rosanna
openaire   +1 more source

[Adaptation of rumen fermentation to monensin].

Reproduction, nutrition, development, 1995
Adaptation of rumen fermentation to monensin feeding has been studied with rumen-fistulated sheep receiving a daily dose of 30 mg of monensin for a period of 21 d followed by a 28 d period during which 60 mg doses were administered. The ration consisted of 300 g of hay and 300 g of concentrates, fed at 9.00 h and 16.00 h.
L, Mbanzamihigo, C J, van Nevel, D I, Demeyer   +2 more
openaire   +1 more source

Fermentation in the Rumen and Human Large Intestine

Science, 1981
Fermentation of food by the microbial community of the rumen is essential for the maintenance and growth of ruminants. The microbial ecosystem and its interaction with the host are described, along with recent attempts to manipulate the composition and activity of the microbial community by adding antibiotics and other chemicals to ruminant diets.
openaire   +2 more sources

Manipulation of rumen and silage fermentation

2009
The effects of oxidants and surfactant additives on silage and forage fermentation were studied. First, the effects of two nonionic surfactants, Tweens 60 and 80, on rumen protease and cellulase activity and in vivo digestibility was investigated. At 0.25% of either Tweens 60 or 80 in the in vitro reaction mixture, both protease and cellulase activity ...
openaire   +1 more source

The fermentation of glucose in small artificial rumen

Archiv für Tierernaehrung, 1982
The fermentation of glucose (in concentrations 0-25-50-75-100 mg/ml of rumen contents of cow and sheep) was studied after 3 hour incubation in small scale artificial rumen. High values of total gas production was observed in 1st and 2nd hour of incubation.
openaire   +2 more sources

The rumen microbiome: balancing food security and environmental impacts

Nature Reviews Microbiology, 2021
Itzhak Mizrahi, Robert Wallace
exaly