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Welcome. RUMEN BIOTECHNOLOGY. [email protected]. Rumen Biotechnology. Application of knowledge of fore stomach fermentation and the use and management of both natural and recombinant microorganisms to improve the efficiency of digestion of fibrous feedstuffs by ruminants. (Cunningham, 1990). - PowerPoint PPT Presentation
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RUMEN BIOTECHNOLOGY
Rumen Biotechnology
Application of knowledge of fore stomach fermentation and the use and management of both natural and recombinant microorganisms to improve the efficiency of digestion of fibrous feedstuffs by ruminants.
(Cunningham, 1990)
Ruminants …?
A ruminant is any hooved animal that digests its food in two steps-
a) By eating the raw material and regurgitating a semi digested form known as cud
b) then eating the cud, a process called ruminatingRuminants share another common feature that they
all have an even number of toes.Examples are: cattle, goat, sheep, camel, giraffe,
buffalo and dear etc.
Digestive tract of Ruminants
Honeycomb lining Formation of food bolus Regurgitation initiated here Collects hardware (nails, wire)
www.vivo.colostate.edu
Reticulum
Digestion and fermentation vatContains anaerobic microbesPapillae liningAbsorption of VFA
Rumen
www.vivo.colostate.edu
Laminae/manyply lining– muscular folds
Reduces particle sizeAbsorption of waterAbsorption of VFA www.vivo.colostate.edu
Omasum
True gastric stomachProteolytic enzymesGastric digestionDecreased pH from 6 to 2.5
– Denatures proteins– Kills bacteria and pathogens– Dissolves minerals (e.g., Ca3(PO4)2)
www.vivo.colostate.edu
Abomasum
Many Microbial Munchers The rumen is home to billions and billions of microbes, including
bacteria, protists, fungi, and viruses. These many different rumen microbes form a complex community of organisms that interact with one another, helping the animal digest its food.
Microbial Population
Fermentation in Ruminants
Rumen is a fermentation chamber filled with microorganisms (Gregg, 1995).
Anaerobic process-thus host can absorb energetic by-products from bacteria fermentation.
Utilizes enzymes produced by rumen microorganisms to digest the ingested material .
Benefits two distinguished groups: host (ruminant) and the microorganisms. www.esl.ohio-state.edu
Rumen Microbes
Protozoa– Large (20-200 microns) unicellular organisms– Ingest bacteria and feed particles– Engulf feed particles and digest carbohydrates,
proteins and fats– Numbers affected by diet
(Yokoyama and Johnson, 1988)
Entodinium (Rumen Protozoa)
Fungi– Known only for about 20 years– Numbers usually low– Digest recalcitrant fiber
www.animsci.agrenv.mcgill.ca/feed
Rumen Microbes
Cellulolytic bacteria (fiber digesters)– digest cellulose– require pH 6-7– utilize N in form of NH3
– require S for synthesis of sulfur-containing amino acids (cysteine and methionine)
– produce acetate, propionate, little butyrate, CO2
– predominate from roughage diets
Bacterial Populations
Amylolytic bacteria (starch, sugar digesters)– digest starch– require pH 5-6– utilize N as NH3 or peptides– produce propionate, butyrate and lactate– predominate from grain diets– rapid change to grain diet causes lactic acidosis
(rapidly decreases pH)
Contd….
Methane-producing bacteria– produce methane (CH4)– utilized by microbes for energy– represent loss of energy to animal– released by eructation
Contd…..
Improvement of Forage Quality
Pre-ingestive Methods
Post-ingestive Methods
Pre-ingestive Methods
Reducing lignin content and increasing fermentable carbohydrate. Increasing available proteins.
Reducing concentration of secondary compounds. (Ulyatt, 1993).
Use of exogenous fibrolytic enzymes to improve feed utilisation.
Post-ingestive Methods
Increasing fibre digestion.Improving efficiency of nitrogen
metabolism.Modification of ruminal ecosystems.Recombinant ruminal Microorganisms.
Hoover and Stokes, 1991; McSweeny et al., 1994.
GI Microbes in livestock development.
Microbial degradation of antinutritional factors.
Tannins Toxic Non-protein amino acids. OxalatesFluoroacetatePyrrolizidine (Allison et al., 1985; Nelson et al., 1995)
GI Microbial enzymes In IndustryTannase in food, beverages, in preparation of instant
tea and as clarifier in fruit juices and beer.Phytase as feed additives in monogastric’s foods to
increase phosphate utilisation.Source of restriction enzymes for e.g.. Sru I and
Sru4DI from ruminal selenomonades Lactobacillus species for disease treatment as
probiotics. (Cheng, 1999).
Future Prospect and Conclusion
Provide a natural barrier for controlling the entry of enteric pathogens into the human food chain.
Intensive livestock production in the future. In various industries apart from the Livestock
productionEasy and economical way to enhance economy
of developing countries.
Thank You