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Fermentation in the Rumen and Human Large Intestine
Science, 1981Fermentation 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.
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Rumen fermentation of fresh herbage
The Journal of Agricultural Science, 19661. On twelve occasions covering a complete seasonal cycle rumen mierobial end-product concentrations were measured in a group of sheep allowed to graze a pasture for 1 hr. Considerable differences were obtained in the rises in total volatile fatty acid and ammonia after feeding, in average rumen protein nitrogen and in free mierobial count.2.
V. J. Williams, K. R. Christian
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The fermentation of glucose in small artificial rumen
Archiv für Tierernaehrung, 1982The 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.
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Effect of DDT on rumen fermentation
Journal of Agricultural and Food Chemistry, 1972R C, Parish, J E, Trei
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Effect of nisin and monensin on rumen fermentation in the artificial rumen.
Berliner und Munchener tierarztliche Wochenschrift, 2002The objective of this study was to investigate the effect of nisin and monensin on rumen fermentation of diets containing hay and barley (80:20%) in artificial rumen (Rusitec system). The Rusitec system consisted of four fermentation vessels (V1, V2, V3, V4): V1 was without additives (control), V2 received daily 2 mg of nisin, V3 involved 5 mg of ...
D, Jalc, A, Lauková
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