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Revista Brasileira de Zootecnia

On-line version ISSN 1806-9290

Abstract

BEZERRA, Higor Fábio Carvalho et al. Effect of whey fermented by Enterococcus faeciumin consortium with Veilonella parvulaon ruminal bacteria in vitro. R. Bras. Zootec. [online]. 2014, vol.43, n.5, pp.259-265. ISSN 1806-9290.  https://doi.org/10.1590/S1516-35982014000500006.

The objective of this research was to evaluate the effect of whey fermented by Enterococus faecium in consortium with Veilonella parvula in vitro on ruminal microorganisms in different substrates, with or without monensin. The first experiment was carried out in a completely randomized design, in a 6 × 3 factorial arrangement (six substrates × three whey levels) with two replicates. In experiment two, a 2 × 3 × 4 factorial arrangement (with and without monensin, three foods and four levels of fermented whey) was used, in a randomized design with four replicates, totaling 24 treatments. There was no interaction among the wheys and the substrates in the variable for pectin, starch, and carboxymethyl cellulose. There was a greater growth of amylolytic and pectinolytic microorganisms and a lower growth of proteolytic and cellulolytic microorganisms. A significant effect of optical density was found in the media without substrate and that containing trypticase and glucose due to the addition of fermented whey. There was interaction for the pH at 24 hours among whey, food and monensin. For ammonia at 24 hours there was effect for food, whey and monensin, and interaction among factors. For microbial protein at 24 hours, there was effect for food, whey, monensin and no interaction among sources of variation. The use of whey fermented by bacteria Enterococcus faeciumand Veilonella parvula improves microbial protein synthesis by ruminal bacteria in media containing different energy sources. The combination of fermented whey and monensin shows variable results in relation to microbial growth.

Keywords : ammonia; fermentation; microbial protein; monensin; rumen; ruminal pH.

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