INTERRELATIONSHIP BETWEEN MIXED RUMEN BACTERIA AND PROTOZOA ON THE IN VITRO DEGRADATION OF PROTEIN | ||
| Journal of Animal and Poultry Production | ||
| Article 6, Volume 27, Issue 12, December 2002, Pages 8187-8194 PDF (475.65 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jappmu.2002.257646 | ||
| Author | ||
| A. M. El-Waziry, | ||
| Department of Animal Production, Faculty of Agriculture, El-Shatby, Alexandria University, Alexandria, EGYPT | ||
| Abstract | ||
| An in vitro study was conducted to examine the degradation of various protein sources by mixed rumen bacteria, mixed rumen protozoa and a combination of bacteria and protozoa. Rumen microorganisms were isolated from the rumen of sheep fed a concentrate mixture and hay. Microbial suspensions were anaerobically incubated at 39°C for 12 h. The results revealed that, mixed rumen bacteria always produced more ammonia than mixed rumen protozoa. Heated soybean meal was deaminated at a faster rate (P<0.05) than that of soluble casein, insolube casein and killed bacteria by bacteria. However, protozoa deaminated killed bacteria at a faster rate (P<0.05) than that of soluble casein, insolube casein and heated soybean meal. Nonammonia-nonprotein N was greater (P<0.05) with protozoa than bacteria. When incubations containing bacteria or protozoa were compared with the combination of bacteria and protozoa, the combination always caused a synergistic increase in ammonia and decrease in nonammonia-nonprotein N (P<0.05). It could be concluded that there is synergism between rumen bacteria and protozoa on the degradation of protein. | ||
| Keywords | ||
| Rumen; bacteria; protozoa; protein degradation; In vitro | ||
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