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Processing barley grain with lactic acid tannic acid ameliorates rumen microbial fermentation and degradation of dietary fibre in vitro

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fermentation and the host’s health. The goal of this studywas to evaluatewhether processing of barley grain with 1 or 5%lactic acid (LA) and 1 or 5% tannic acid (TA), without or with an additional heat treatment (1% LAH or 1% TAH), may affect microbial ruminal abundance, fermentation profile, and nutrient degradation in vitro. RESULTS: Processing with LA lowered (P < 0.05) the concentration of short-chain fatty acids (SCFAs), proportions of branched-chain SCFA, and the acetate-to-propionate ratio. Treatment with 1% TAH and 1% LAH lowered (P < 0.05) gene copy numbers of total protozoa, rumen lipopolysaccharide, and degradation of crude protein, and tended (P = 0.08) to lower the proportion of the genus Prevotella. Treatment of barley grain with 1% LA or 1% LAH stimulated Clostridium cluster XIV. Degradation of fibre was enhanced (P < 0.05) by all LA and TA treatments. CONCLUSION: Chemical and heat treatment of barley grain modulated the ruminal fermentation profile and enhanced fibre degradation; however, processing of grain with LA seems to be superior because this effect was not associated with a concomitant depression in ruminal degradation of organicmatter. © 2015 Society of Chemical Industry

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Informasi Detail

Judul Seri

J Sci Food Agric

No. Panggil

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Penerbit

: Society of Chemical Industry., 2016

Deskripsi Fisik

J Sci Food Agric 2016; 96: 223–231

Bahasa

English

ISBN/ISSN

DOI 10.1002/jsfa.708

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

96: 223–231

Subjek

J Sci Food Agric

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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