HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Furchtenicht, J. E. Articles by Broderick, G. A. Search for Related Content PubMed PubMed Citation Articles by Furchtenicht, J. E. Articles by Broderick, G. A.

Effect of Inoculum Preparation and Dietary Energy on Microbial Numbers and Rumen Protein Degradation Activity

Department of Dairy Science, University of Wisconsin-Madison and US Dairy Forage Research Center, US Department of Agriculture, Agricultural Research Service, 1925 Linden Drive West, Madison, WI 53706

ABSTRACT

Chilling of whole rumen contents prior to preparation of strained rumen fluid enriched with particle-associated microorganisms resulted in rumen inoculum with the highest microbial dry weight, total bacterial counts, and degradation rates for casein and soybean meal. Strained rumen fluid, whole rumen contents blended with strained rumen fluid, chilled strained rumen fluid, and strained rumen fluid plus particle-associated microorganisms were lower in bacterial counts and microbial dry weight. Except for strained rumen fluid plus particle-associated microorganisms, protein degradation rates were also lower. Three ruminally cannulated cows were used in a 3 x 3 Latin square experiment to determine the effect of diet on rumen microbial numbers and protein degradation rates. Cows were fed the following diets ad libitum: 1) 100% alfalfa hay (20.7% crude protein); 2) 63% alfalfa hay and 37% corn-soybean meal concentrate (18.2% crude protein); and 3) 37% alfalfa hay and 63% corn-soybean meal concentrate (15.1% crude protein). Diet 3 yielded rumen contents with the highest concentration of microbial dry weight, total and viable bacterial counts, total protozoal counts, and fractional degradation rates for casein and bovine serum albumin. However, degradation rate per unit microbial dry matter was not altered by diet.

This article has been cited by other articles:

				G. A. Broderick, P. Uden, M. L. Murphy, and A. Lapins Sources of Variation in Rates of in Vitro Ruminal Protein Degradation J Dairy Sci, May 1, 2004; 87(5): 1345 - 1359. [Abstract] [Full Text] [PDF]