Role of dose-dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage-based rations.

AIMS: The influence of Lactobacillus farciminis on ruminal fermentation characteristics was elucidated in this study. METHODS AND RESULTS: Ruminal fermentation was conducted using maize silage ration (R) and concentrate (C) as 75R:25C, 50R:50C and 25R:75C, supplemented with lactic acid bacteria (LB) at 0, 20 and 30 mg g-1 dry matter substrate and their interaction (1st experiment). The same LB product was used at 0, 20, 40 and 60 mg g-1 dry matter of the mixture (1 : 1) of oat straw and concentrate for 48 h of incubation (2nd experiment). At 24 and 48 h of incubation, LB0 produced the highest biogas and LB20 produced the lowest, whereas at 48 h of incubation LB40 produced the lowest. In ration x LB, LB40 resulted in the highest biogas production, while LB0 had the lowest (P < 0·001) at 8, 10 and 12 h of incubation. Inclusions of LB0, 20, 40 and 60 mg g-1 dry matter resulted in a linear increase (P < 0·003) in the asymptotic biogas production and fermentation parameters in a dose-dependent manner, except in pH which decreased (P = 0·029). CONCLUSIONS: The use of L. farciminis in diet with high level of concentrate without any adverse effect on the pH of rumen fluid to the point of acidosis. Furthermore, in high forage diet, the use of L. farciminis would help to improve the ruminal fermentation digestibility and mitigate ruminal biogas production. SIGNIFICANCE AND IMPACT OF THE STUDY: Using Lactobacillus as a feed additive can improve ruminal fermentation activities by maintaining the stability of pH in the rumen and improving the feed utilization through manipulation of the microbial ecosystem.

The lipid quality assessment of Schizothorax zarudnyi and Schizocypris altidorsalis by fatty acid analysis.

The proximate and fatty acid composition of two locally important freshwater fish, Schizothorax zarudnyi and Schizocypris altidorsalis, from Sistan Province in Iran were investigated for their nutritional value. The protein and lipid content in the S. zarudnyi were 14.67 and 6.36%, respectively. In S. altidorsalis, protein and lipid content were 13.03 and 4.52%. There was quantitative difference between individual fatty acids of these two fish. Totally 18 fatty acids were found. In S. zarudnyi, DHA was the highest among the poly-unsaturated fatty acids with 42.85%, followed by EPA with 29.62% of the total poly-unsaturated fraction. In S. altidorsalis, EPA was the highest among the poly-unsaturated fatty acids with 45.05%, followed by DHA with 27.87% the total poly-unsaturated fraction. The n-6/n-3 ratio was 0.26 and 0.20 for S. zarudnyi and S. altidorsalis, respectively. High n-3 fatty acids content in these fish revealed that they have high nutritional value. Schizothorax zarudnyi showed better nutritional value in comparison to protein and lipid content of S. altidorsalis.