A series of experiments were conducted to investigate ① phathogenic microbial populations and nutritional values of medical herb residues (Exp. 1), ② the effect of diets replacing rice straw with medical herbs residues on in vitro rumen fermentation characteristics (Exp. 2) and ③ the effect of diffe...
A series of experiments were conducted to investigate ① phathogenic microbial populations and nutritional values of medical herb residues (Exp. 1), ② the effect of diets replacing rice straw with medical herbs residues on in vitro rumen fermentation characteristics (Exp. 2) and ③ the effect of different levels of medical herbs residues on in vitro and in situ rumen fermentation characteristics (Exp. 3), under the title of "Effects of Supplement Levels of Medical Herbs Residues on Rumen Fermentation Characteristics" The results obtained from current studies are as follows: Exp. 1. Phathogenic Microbial Populations and Nutritional Values of Medical Herb Residues This study was conducted to estimate the changes of pathogenic microbial populations, mycotoxin contents and nutritional value of medical herbs residues. The pathogenic microorganisms in medical herb residues were not detected at room temperature before 2 days and started to decay after 6 days. Total bacteria were significantly increased at 7 days, but most of them must be E. coli. So medical herb residues should be utilized in 4 day after collection because they were spoilage microorganisms, not fermentation. Also, salmonella and shigella were not detected over all experimental periods. Exp. 2. The effect of diets replacing rice straw with medical herbs residues on the in vitro rumen fermentation characteristics This study was conducted to estimate the effect of diets replacing rice straw with medical herbs residues on in vitro rumen fermentation characteristics. Each trial was composed of five treatments including medical herbs residues : rice straw (%) = 20 : 80 (T1), 40 : 60 (T2), 50 : 50 (T3), 100 : 0 (T4) and the control. Each treatment had eight fermentation times (3, 6, 9, 12, 24, 36, 48 and 72 hours) with three replications. The gas production and DM degradation were significantly (P<0.05) increased by supplementation, especially T4, during the whole fermentation periods. Methane production increased along with addition of medical herbs residues similar to the gas production and DM degradation. The pH values ranged from 5.39 to 6.80 and were significantly (P<0.05) decreased by supplementation of medical herbs residues. Microbial growth rates reached the peak at between 36 and 48h, thereafter tended to decrease. Although there were no significant differences in the enzyme activities, there was a tendency of increase in T4 treatment. From above results, the replacement levels, particularly 100% replacement of rice straw by medical herbs residues, resulted in improving the in vitro fermentation characteristics such as increasing gas production, microbial growth and DM degradation. Also it may help digestion by increasing enzyme activities. Exp. 3. The effect of different levels of medical herbs residues on in vitro and in situ rumen fermentation characteristics This study was conducted to estimate the effect of different levels of medical herbs residues on in vitro and in situ rumen fermentation characteristics. Four types of feed substrates (0%, 1%, 2% and 3% of medical herb residues) supplemented with medical herb residues including control (non-treatment) were opened on 3, 6, 9, 12, 24, 48 and 72 hours after incubation, and analyzed for fermentation characteristics such as gas production, methane production, pH value, microbial growth, VFA and DM digestibility. The gas production, DM digestibility and microbial growth rate tended to increase in response to supplement levels and elapsed fermentation times, especially T3 which added 3% of medical herb residues. The pH value also was constantly decreased as fermentation time goes on, which is directly related to gas production and DM digestibility. There was no significant difference among all treatments in methane production compared with gas production (T3 was the highest). It can be positive effects to decrease or maintain methane emission because one of the main causes of global warming. Total VFA and acetic acid of T3 were significantly higher than the others, but propionic acid produced the opposite effect. In situ trial, two types of feed substrates (0% and 5%) supplemented with medical herb residues including control (non-treatment) were opened on 0, 3, 6, 9, 12, 24, 48 and 72 hours after incubation, and analyzed for fermentation characteristics such as DM disappearance, NDF disappearance and ADF disappearance. The DM, NDF and ADF disappearance for all treatments steadily tended to increase during fermentation periods. Especially at 9h, the DM, NDF and ADF disappearance of T1 were significantly higher than Control. Therefore, this study suggests that if medical herb residues as feed additives are properly used, they can improve feed quality increasing VFA and rumen fermentation. And they can be good feed additives if controlled utilization range, since pathogenic microorganisms were not detected.
A series of experiments were conducted to investigate ① phathogenic microbial populations and nutritional values of medical herb residues (Exp. 1), ② the effect of diets replacing rice straw with medical herbs residues on in vitro rumen fermentation characteristics (Exp. 2) and ③ the effect of different levels of medical herbs residues on in vitro and in situ rumen fermentation characteristics (Exp. 3), under the title of "Effects of Supplement Levels of Medical Herbs Residues on Rumen Fermentation Characteristics" The results obtained from current studies are as follows: Exp. 1. Phathogenic Microbial Populations and Nutritional Values of Medical Herb Residues This study was conducted to estimate the changes of pathogenic microbial populations, mycotoxin contents and nutritional value of medical herbs residues. The pathogenic microorganisms in medical herb residues were not detected at room temperature before 2 days and started to decay after 6 days. Total bacteria were significantly increased at 7 days, but most of them must be E. coli. So medical herb residues should be utilized in 4 day after collection because they were spoilage microorganisms, not fermentation. Also, salmonella and shigella were not detected over all experimental periods. Exp. 2. The effect of diets replacing rice straw with medical herbs residues on the in vitro rumen fermentation characteristics This study was conducted to estimate the effect of diets replacing rice straw with medical herbs residues on in vitro rumen fermentation characteristics. Each trial was composed of five treatments including medical herbs residues : rice straw (%) = 20 : 80 (T1), 40 : 60 (T2), 50 : 50 (T3), 100 : 0 (T4) and the control. Each treatment had eight fermentation times (3, 6, 9, 12, 24, 36, 48 and 72 hours) with three replications. The gas production and DM degradation were significantly (P<0.05) increased by supplementation, especially T4, during the whole fermentation periods. Methane production increased along with addition of medical herbs residues similar to the gas production and DM degradation. The pH values ranged from 5.39 to 6.80 and were significantly (P<0.05) decreased by supplementation of medical herbs residues. Microbial growth rates reached the peak at between 36 and 48h, thereafter tended to decrease. Although there were no significant differences in the enzyme activities, there was a tendency of increase in T4 treatment. From above results, the replacement levels, particularly 100% replacement of rice straw by medical herbs residues, resulted in improving the in vitro fermentation characteristics such as increasing gas production, microbial growth and DM degradation. Also it may help digestion by increasing enzyme activities. Exp. 3. The effect of different levels of medical herbs residues on in vitro and in situ rumen fermentation characteristics This study was conducted to estimate the effect of different levels of medical herbs residues on in vitro and in situ rumen fermentation characteristics. Four types of feed substrates (0%, 1%, 2% and 3% of medical herb residues) supplemented with medical herb residues including control (non-treatment) were opened on 3, 6, 9, 12, 24, 48 and 72 hours after incubation, and analyzed for fermentation characteristics such as gas production, methane production, pH value, microbial growth, VFA and DM digestibility. The gas production, DM digestibility and microbial growth rate tended to increase in response to supplement levels and elapsed fermentation times, especially T3 which added 3% of medical herb residues. The pH value also was constantly decreased as fermentation time goes on, which is directly related to gas production and DM digestibility. There was no significant difference among all treatments in methane production compared with gas production (T3 was the highest). It can be positive effects to decrease or maintain methane emission because one of the main causes of global warming. Total VFA and acetic acid of T3 were significantly higher than the others, but propionic acid produced the opposite effect. In situ trial, two types of feed substrates (0% and 5%) supplemented with medical herb residues including control (non-treatment) were opened on 0, 3, 6, 9, 12, 24, 48 and 72 hours after incubation, and analyzed for fermentation characteristics such as DM disappearance, NDF disappearance and ADF disappearance. The DM, NDF and ADF disappearance for all treatments steadily tended to increase during fermentation periods. Especially at 9h, the DM, NDF and ADF disappearance of T1 were significantly higher than Control. Therefore, this study suggests that if medical herb residues as feed additives are properly used, they can improve feed quality increasing VFA and rumen fermentation. And they can be good feed additives if controlled utilization range, since pathogenic microorganisms were not detected.
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