Effect of Aspergillus oryzae on the rumen fermentation of Pennisetum purpureum cv. Cuba CT-115 through the in vitro gas technique
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Publicado:
jun. 1, 2010
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Resumen
In order to determine the effect of Aspergillus oryzae on the rumen fermentation of Pennisetum purpureum cv. Cuba CT-115, an experiment
with two assays was performed according to completely randomized design, applying the in vitro gas production technique. Five treatments
were assessed. In the first stage of the experiment, the doses of 0, 500, and 1000 ?L of culture of A. oryzae in 80 mL of incubation solution were compared. In the second, 0, 100, and 200 ?L of culture in 80 mL of incubation solution were compared. There were four repetitions per treatment. In the first stage, the readings were performed every three hours until 24 h of incubation, and, in the second, every two hours until 77 h. The parameters of the kinetics of fermentation were determined in the doses of 0, 100, and 200 ?L. The results showed that the adequate dose of microbial additive was 200 ?L of culture in 80 mL of incubation solution. The values of gas production with this level of inclusion were higher (P < 0.001) than those of the control without inoculum. This dose showed higher potential of gas production, higher speed of fermentation, and lower lag phase, compared with the control without inoculum. The levels of 500 and 1000 ?L of culture of A. oryzae provoked a decline in gas production. It is suggested that the addition of this strain of A. oryzae in doses of 200 ?L of culture in 80 mL of incubation solution is able of stimulating the rumen fermentation of Pennisetum purpureum under in vitro experiments.
Key words: microbial additives, Aspergillus oryzae, gas production, roughages.
with two assays was performed according to completely randomized design, applying the in vitro gas production technique. Five treatments
were assessed. In the first stage of the experiment, the doses of 0, 500, and 1000 ?L of culture of A. oryzae in 80 mL of incubation solution were compared. In the second, 0, 100, and 200 ?L of culture in 80 mL of incubation solution were compared. There were four repetitions per treatment. In the first stage, the readings were performed every three hours until 24 h of incubation, and, in the second, every two hours until 77 h. The parameters of the kinetics of fermentation were determined in the doses of 0, 100, and 200 ?L. The results showed that the adequate dose of microbial additive was 200 ?L of culture in 80 mL of incubation solution. The values of gas production with this level of inclusion were higher (P < 0.001) than those of the control without inoculum. This dose showed higher potential of gas production, higher speed of fermentation, and lower lag phase, compared with the control without inoculum. The levels of 500 and 1000 ?L of culture of A. oryzae provoked a decline in gas production. It is suggested that the addition of this strain of A. oryzae in doses of 200 ?L of culture in 80 mL of incubation solution is able of stimulating the rumen fermentation of Pennisetum purpureum under in vitro experiments.
Key words: microbial additives, Aspergillus oryzae, gas production, roughages.
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Cómo citar
Sosa, A., Galindo, J., Bocourt, R., Albelo, N., & Oramas, A. (2010). Effect of Aspergillus oryzae on the rumen fermentation of Pennisetum purpureum cv. Cuba CT-115 through the in vitro gas technique. Cuban Journal of Agricultural Science, 44(2). Recuperado a partir de https://cjascience.com/index.php/CJAS/article/view/237
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