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Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System

The objective of this study was to evaluate the effects of increasing dietary crude protein (CP) levels and also comparing the effects of static versus oscillating dietary CP on ruminal nutrient digestibility, ruminal fermentation, nitrogen (N) metabolism, and microbial efficiency in beef cattle die...

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Autores principales: Amaral, Paloma de Melo, Mariz, Lays Débora Silva, Benedeti, Pedro Del Bianco, da Silva, Lorrayny Galoro, de Paula, Eduardo Marostegan, Monteiro, Hugo Fernando, Shenkoru, Teshome, Santos, Stefanie Alvarenga, Poulson, Simon Roger, Faciola, Antonio Pinheiro
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5201265/
https://www.ncbi.nlm.nih.gov/pubmed/28036405
http://dx.doi.org/10.1371/journal.pone.0169170
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author Amaral, Paloma de Melo
Mariz, Lays Débora Silva
Benedeti, Pedro Del Bianco
da Silva, Lorrayny Galoro
de Paula, Eduardo Marostegan
Monteiro, Hugo Fernando
Shenkoru, Teshome
Santos, Stefanie Alvarenga
Poulson, Simon Roger
Faciola, Antonio Pinheiro
author_facet Amaral, Paloma de Melo
Mariz, Lays Débora Silva
Benedeti, Pedro Del Bianco
da Silva, Lorrayny Galoro
de Paula, Eduardo Marostegan
Monteiro, Hugo Fernando
Shenkoru, Teshome
Santos, Stefanie Alvarenga
Poulson, Simon Roger
Faciola, Antonio Pinheiro
author_sort Amaral, Paloma de Melo
collection PubMed
description The objective of this study was to evaluate the effects of increasing dietary crude protein (CP) levels and also comparing the effects of static versus oscillating dietary CP on ruminal nutrient digestibility, ruminal fermentation, nitrogen (N) metabolism, and microbial efficiency in beef cattle diets using a dual-flow continuous culture system. Eight fermenters (1,223 ± 21 mL) were used in a replicated 4 x 4 Latin square design with periods lasting 12 d each (8 d for adaptation and 4 d for sampling). Dietary treatments were: 1) 10% CP, 2) 12% CP, 3) 14% CP, and 4) 10 and 14% CP diets oscillating at 48-h intervals. Experimental diets consisted of 50% orchard hay and 50% concentrate. Fermenters were fed 72 g/d and solid and liquid dilution rates were adjusted to 5.5 and 11%/h, respectively. Data were analyzed using the MIXED procedure in SAS with α = 0.05. Apparent and true ruminal digestibilities of dry matter and organic matter were not affected (P > 0.05) by increasing dietary CP, nor by oscillating dietary CP. Total volatile fatty acids concentration and molar proportions of acetate, propionate, butyrate, valerate, iso-butyrate and iso-valerate were not affected (P > 0.05) by increasing or oscillating dietary CP. Ruminal NH(3)-N concentration increased linearly (P < 0.01) in response to increasing dietary CP. Total N, non-ammonia N, and rumen undegraded protein flows did not differ among treatments or between oscillating dietary CP and static 12% CP. Microbial N and NH(3)-N flows and microbial efficiency did not differ when comparing oscillating versus static CP (P > 0.05). However, there was a quadratic effect (P < 0.05) for these variables when dietary CP was increased. These results indicate that either ruminal microorganisms do not respond to oscillating CP levels or are capable of coping with 48-h periods of undernourishment.
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spelling pubmed-52012652017-01-19 Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System Amaral, Paloma de Melo Mariz, Lays Débora Silva Benedeti, Pedro Del Bianco da Silva, Lorrayny Galoro de Paula, Eduardo Marostegan Monteiro, Hugo Fernando Shenkoru, Teshome Santos, Stefanie Alvarenga Poulson, Simon Roger Faciola, Antonio Pinheiro PLoS One Research Article The objective of this study was to evaluate the effects of increasing dietary crude protein (CP) levels and also comparing the effects of static versus oscillating dietary CP on ruminal nutrient digestibility, ruminal fermentation, nitrogen (N) metabolism, and microbial efficiency in beef cattle diets using a dual-flow continuous culture system. Eight fermenters (1,223 ± 21 mL) were used in a replicated 4 x 4 Latin square design with periods lasting 12 d each (8 d for adaptation and 4 d for sampling). Dietary treatments were: 1) 10% CP, 2) 12% CP, 3) 14% CP, and 4) 10 and 14% CP diets oscillating at 48-h intervals. Experimental diets consisted of 50% orchard hay and 50% concentrate. Fermenters were fed 72 g/d and solid and liquid dilution rates were adjusted to 5.5 and 11%/h, respectively. Data were analyzed using the MIXED procedure in SAS with α = 0.05. Apparent and true ruminal digestibilities of dry matter and organic matter were not affected (P > 0.05) by increasing dietary CP, nor by oscillating dietary CP. Total volatile fatty acids concentration and molar proportions of acetate, propionate, butyrate, valerate, iso-butyrate and iso-valerate were not affected (P > 0.05) by increasing or oscillating dietary CP. Ruminal NH(3)-N concentration increased linearly (P < 0.01) in response to increasing dietary CP. Total N, non-ammonia N, and rumen undegraded protein flows did not differ among treatments or between oscillating dietary CP and static 12% CP. Microbial N and NH(3)-N flows and microbial efficiency did not differ when comparing oscillating versus static CP (P > 0.05). However, there was a quadratic effect (P < 0.05) for these variables when dietary CP was increased. These results indicate that either ruminal microorganisms do not respond to oscillating CP levels or are capable of coping with 48-h periods of undernourishment. Public Library of Science 2016-12-30 /pmc/articles/PMC5201265/ /pubmed/28036405 http://dx.doi.org/10.1371/journal.pone.0169170 Text en © 2016 Amaral et al http://creativecommons.org/licenses/by/4.0/ This is an open access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
spellingShingle Research Article
Amaral, Paloma de Melo
Mariz, Lays Débora Silva
Benedeti, Pedro Del Bianco
da Silva, Lorrayny Galoro
de Paula, Eduardo Marostegan
Monteiro, Hugo Fernando
Shenkoru, Teshome
Santos, Stefanie Alvarenga
Poulson, Simon Roger
Faciola, Antonio Pinheiro
Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System
title Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System
title_full Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System
title_fullStr Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System
title_full_unstemmed Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System
title_short Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System
title_sort effects of static or oscillating dietary crude protein levels on fermentation dynamics of beef cattle diets using a dual-flow continuous culture system
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5201265/
https://www.ncbi.nlm.nih.gov/pubmed/28036405
http://dx.doi.org/10.1371/journal.pone.0169170
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