ABSTRACT
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.
