Word Files
Reference for Downloading Educational Files
  2. Animal Husbandry - Poultry Farming
  3. The effect of extracts of some medicinal plants from pastures of Ardabil province on rumen microbial population under laboratory conditions

The effect of extracts of some medicinal plants from pastures of Ardabil province on rumen microbial population under laboratory conditions

Number of pages: 84 File Format: word File Code: 32499
Year: Not Specified University Degree: Master's degree Category: Animal Husbandry - Poultry Farming
Tags/Keywords: Ammonia nitrogen - fermentation - Medicinal plants - Microbial population - rumen - Rumen contents - Ruminant animals
  • Part of the Content
  • Contents & Resources

  • Summary of The effect of extracts of some medicinal plants from pastures of Ardabil province on rumen microbial population under laboratory conditions

    - Introduction

    Among herbivorous domesticated animals, ruminants have a great contribution in food supply and human health. On the one hand, nutrition has played a major role in the economic and functional efficiency of these livestock, so that almost two-thirds of the total cost of livestock production in different livestock breeding units is allocated to feed costs, and on the other hand, considering the problem of lack of animal protein and increasing production with available fodder resources, it is necessary to have enough information about the nutritional value of available feed resources and supplements that can be used in order to increase production efficiency (Amirkhani, 2016). Therefore, the importance of proper nutrition of ruminants requires that the nutritional value of each of the food ingredients and their components be determined according to the correct and standard methods (Gourchi, 2014).

    The stomach of ruminant animals is made up of four parts: the rumen, the rumen, the larynx, and the stomach (Alavong et al., 2010). The first three parts do not have any glands and are called the pre-stomach, and the last two parts are where microbial digestion or fermentation takes place (Mansouri et al., 2012). The rumen contains a variety of bacteria, protozoa, and fungi, but bacteria play a dominant role in all aspects of rumen fermentation (Russell et al., 2002).

    Ruminant animals (cows, sheep, goats, etc.) do not produce fiber-degrading enzymes and rely on microorganisms residing in their digestive tracts to utilize plant cell wall compounds. that the animal provides a habitat for microorganisms called the rumen, and in return, the microorganisms ferment the feed and produce various acids, microbial proteins and vitamins that can be used by the ruminant (Russell et al., 2002).

    According to the type of feed consumed, cows secrete 100 to 190 liters of saliva daily. (Mansoori et al., 2011). Saliva is composed of bicarbonate and phosphate and acts as an important buffering agent in the rumen (Mansouri et al., 2011). The back area is different. There are also differences between the contents of the anterior and posterior parts of the rumen. Gases from fermentation accumulate in the upper part of the rumen. Long fodder forms a large and dense layer of solid materials with a relatively small amount of liquid and smaller particles are placed below it. The liquid part also occupies the lowest part (Mansouri et al., 2013).

    1-2-1- Gases from fermentation

    Gas production in ruminants such as cows reaches a ceiling of 40 liters per hour 2 to 4 hours after each meal, i.e. when the rate of fermentation is at its highest value (Chiba et al., 2009). The main rumen gases are:

    (60%) 2CO, (30 to 40) 4CH, varying amounts of 2N, small amounts of 2H and 2O (Chiba et al., 2009). The gases accumulated in the upper part of the rumen are mainly carbonic and methane gases (Mansouri et al., 2011). Ruminants are responsible for producing 16-20% of the atmospheric greenhouse gas methane, 75% of which is produced by cows (Bhata et al., 2007).

    Methane is a strong greenhouse gas (Sirohi et al., 2012) and after 2CO it is the main cause of the greenhouse effect, so that about 20% of The greenhouse effect is due to the presence of methane gas. Ruminants are responsible for the production of 16-20% of the atmospheric greenhouse gas methane (Figure 1-1), 75% of which is produced by cows, and the production of methane removes about 2-12% of the total energy obtained from food from the reach of the animal (Bhata et al., 2007). Therefore, today, in order to reduce the above energy loss, animal nutrition experts use antimicrobial compounds such as ionophores, antibiotics and recently Medicinal plants have attracted a lot of attention because these compounds have an inhibitory effect on the activity of hydrogen-producing microorganisms (Sirohi et al., 2012).Methane is the second main cause of the greenhouse effect, about 20% of the greenhouse effect is due to the presence of methane gas (Bhata et al., 2007).

    The amount of short-chain volatile fatty acids reaches a maximum 4 hours after feeding (Alavong et al., 2010). Volatile fatty acids are the main source of metabolizable energy supply for ruminant animals (Mansoori et al., 2008). About 60 to 70% of the energy of the intestinal epithelium comes from short-chain fatty acids, especially from butyrate. Short-chain fatty acids provide about 80% of the maintenance energy of ruminants. The main volatile fatty acids in the rumen, in order of abundance, are: acetic, propionic, butyric, isobutyric, valeric, isovaleric, 2-methylbutyric, hexanoic and heptanoic acids, which are in different parts. Rumens are produced by microbial fermentation of dietary fiber (Alavong et al., 2010). The production of volatile fatty acids resulting from microbial fermentation causes a decrease in rumen pH, which is restored to its normal level (pH = 6.7) by saliva (Sunagawa et al., 2007). Because reducing stomach pH to less than 6.2 reduces the digestion rate and increases the delay stage in digestion. Parotid gland saliva is rich in salt ions (especially sodium, potassium, phosphorus and bicarbonate) that provide the buffering capacity of saliva (Mansouri et al., 2011). Amino acids are of great interest for the production of ammonia because ammonia is necessary for the growth of many rumen microorganisms that ferment carbohydrates (Mansouri et al., 2011). On the other hand, microbial protein synthesis depends on the presence of energy (from the fermentation of organic matter in the rumen) and the presence of nitrogen from the breakdown of protein and non-protein sources, and at the same time, rumen ammonia is the main source for microbial protein synthesis by rumen bacteria (Carsley et al., 2000). Ammonia is the optimal substrate for protein synthesis by cellulolytic bacteria, Metanza and some amylolytic bacteria (Mansouri et al., 2018). The normal concentration of rumen ammonia required for maximum microbial protein synthesis is unclear, but in laboratory conditions this value is 5 mg/dl (Carsley et al., 2000). Ecologically, there are several different parts in the rumen, and the composition of the microbial populations in these parts is also different according to their location (Mansouri et al., 2018). For example, urea-decomposing bacteria adhere to the rumen wall, most of the protozoa and fungi are located on the surface of the rumen contents, the liquid part is mainly the reservoir of non-cellulosic material-digesting bacteria that break down water-soluble components, the lower layers of the rumen, which is more watery and still has a significant amount of fermentable fibers, is probably the richest source of cellulolytic bacteria (Mansoori et al., 1381).

    1-3- Rumen Microorganisms

    The stability of the rumen environment and the regular flow of highly fermentable feed as a substrate into it has made the rumen a suitable place for the establishment and growth and multiplication of microorganisms for fermentation activities, so that in Those diverse microbial species are jointly involved in the breakdown of carbohydrates and proteins. In general, rumen microorganisms are divided into three categories: bacteria, protozoa, and anaerobic fungi (Mansouri et al., 2011).

    1-3-1- Bacteria

    Each milliliter of rumen fluid contains 10 to 50 billion bacteria (Chiba 2009). So far, more than 200 species of bacteria have been isolated and identified from the rumen (Mansouri et al., 2011). The main groups of rumen bacteria are:

    a) Cellulolytics: they digest cellulose.

    b) Hemicellulolytics: they digest hemicellulose.

  • Contents & References of The effect of extracts of some medicinal plants from pastures of Ardabil province on rumen microbial population under laboratory conditions

    List:

    Chapter One: Introduction and review of past researches

    1-1- Introduction. 2

    1-2- Rumen contents and fermentation characteristics in ruminants. 3

    1-2-1- Gases from fermentation 3

    1-2-2- Volatile fatty acids 5

    1-2-3- Ammonia nitrogen. 5

    1-2-4- composition of microbial populations in different parts of the rumen. 6

    1-3- rumen microorganisms. 6

    1-3-1- Bacteria 7

    1-3-2- Protozoa 8

    1-3-3- Fungi 9

    1-4- Importance of medicinal plants. 12

    1-5- Effective factors in the production of herbal extracts. 13

    1-5-1- specific organs that produce plant extracts. 13

    1-5-2- secretory structure. 13

    1-5-2-1- external secretory structure. 13

    1-5-2-2- internal secretory structure. 13

    1-5-3- Ecological factors. 14

    1-5-4- Plant cultivation and processing 14

    1-6- Botanical characteristics of the studied species. 14

    1-6-1- Crambe orientalis plant 14

    1-6-2- Heracleum persicum plant 18

    1-6-3- Zosima absinthifolia plant. 21

    1-6-4- Teucrium polium l. 23

    1-6-5-Oregano plant (Oregano vulgare L.) 25

    1-7- Gas test method 28

    Chapter two: materials and methods

    2-1- Study area and sampling method. 30

    2-1-1- Sampling area. 30

    2-1-2- Sampling time and transfer of samples to the laboratory 30

    2-2- Gas test 31

    2-2-1- Preparation of samples for gas test 31

    2-2-2- Rumen liquid and buffer 31

    2-2-3- Recording times of gas production 32

    2-2-4- Advantages and disadvantages of gas test 32

    2-2-5- Preparation of extracts for gas test 33

    2-2-6- Preparation of feed sample and syringes 33

    2-2-7- Preparation of rumen liquid. 34

    2-2-8- Preparation of artificial saliva. 34

    2-2-9- preparation of witness sample. 36

    2-2-10- Injecting a mixture of artificial saliva and rumen fluid in syringes 36

    2-2-11- Injecting extracts into syringes 37

    2-2-12- Incubation and reading of produced gas. 38

    2-2-13- Determining the volume of produced gas. 38

    2-3- preparation of rumen liquid to prepare culture medium. 39

    2-3-1-culture environment. 39

    2-3-2- Preparation of 0.1% solution of the same. 41

    2-3-3- Preparation of volatile fatty acid mixture 41

    2-3-4- Preparation of mineral solution number I 41

    2-3-5- Mineral solution number II 41

    2-3-6- Preparation of culture medium. 42

    2-3-7- distribution of cultivation medium. 42

    2-3-8- Preparation of anaerobic dilution solution. 43

    2-3-9- Preparation of fresh rumen fluid 44

    2-3-10- Preparation of different dilutions of rumen fluid. 44

    2-3-11- Inoculation and maintenance of the performed cultures 47

    2-4- Estimation of the number of bacteria 48

    2-5- Counting of protozoa 48

    2-6- Counting of anaerobic fungi. 49

     

    Chapter Three: Results

    3-1- rumen parameters. 51

    3-2- Comparison between different levels. 49

    3-2-1- Comparison between the levels of Teucrium polium l (sage pea) extract 49

    3-2-2- Comparison between the levels of Crambe orientale (Spideh) extract 50

    3-2-3- Comparison between the levels of Heracleum persicum (Angelflower) extract 51

    3-2-4- Comparison between the levels of Zosima absinthifolia (Zosima) extract 51

    3-2-5- Comparison between the levels of Oregano vulgare L (Oregano) extract 51

    3-2-6- Gas production of the rapidly decomposing part (a) 53

    3-2-7- Gas production of the water-insoluble and slow-decomposing materials in the rumen (b) 53

    3-2-8- Potential gas production (a+b) 54

    3-2-9- Gas production rate constant (c) 55

    3-3- Estimation of rumen microbial population. 56

    3-3-1- Bacteria population estimation 56

    3-3-1-1- Bacteria population estimation at zero hour 57

    3-3-1-1-1- 100 mg/liter level 57

    3-3-1-1-2- 200 mg/liter level 57

    3-3-1-1-3- level 300 mg/liter 57

    3-3-1-2- estimation of bacteria population at four hours after incubation. 57

    3-3-1-2-1- level of 100 mg/liter 57

    3-3-1-2-2- level of 200 mg/liter 58

    3-3-1-2-3- level of 300 mg/liter 58

    3-3-1-3- comparison of bacterial populations between the levels of each extract 58

    3-3-1-3-1- Comparison of bacteria population between the levels of each57

    3-3-1-2-1- level of 100 mg/liter 57

    3-3-1-2-2- level of 200 mg/liter 58

    3-3-1-2-3- level of 300 mg/liter 58

    3-3-1-3- comparison of bacterial populations between the levels of each extract 58

    3-3-1-3-1- Comparison of the bacterial population between the levels of each extract at zero hour 58

    3-3-1-3-1-1- Comparison of the bacterial population between different levels of Crambe orientalis extract 58

    3-3-1-3-1-2- Comparison of the bacterial population between different levels of Heracleum persicum extract. 58

    3-3-1-3-1-3- comparison of bacterial populations between different levels of Zosima absinthi extract 59

    3-3-1-3-1-4- comparison of bacterial populations between different levels of Teucrium polium extract. 59

    3-3-1-3-1-5- Comparison of bacteria population between different levels of Oregano vulgare extract. 59

    3-3-1-3-2- Comparison of the bacterial population between different levels of each extract at four hours 59

    3-3-1-3-2-1- Comparison of the bacterial population between different levels of Crambe orientalis extract 59

    3-3-1-3-2-2- Comparison of the bacterial population between different levels of Heracleum persicum extract. 59

    3-3-1-3-2-3-Comparison of bacterial population between different levels of Zosima absinthi extract 60

    3-3-1-3-2-4-Comparison of bacterial population between different levels of Teucrium polium extract. 60

    3-3-1-3-2-5- comparison of bacteria population between different levels of Oregano vulgare extract. 60

    3-3-2- Estimation of the number of protozoa and fungi 60

     

    Chapter 4: Discussion

    4-1- The effect of extracts on digestibility and gas production 48

    4-2- How extracts work 51

    4-3- Effect of extract on rumen pH. 52

    4-4- The effect of the extract on rumen microbial population. 53

    4-5- Chemical compounds of medicinal plant extracts. 57

    4-6- General conclusion and suggestions 62

    4-6-1- General conclusion. 62

    4-6-2- Proposals 62

    Resources. 63

     

    Source:

     

    Amirkhani, M. 2016. Investigating the quality of fodder of wheat grass species in three phenological stages in Golestan Park. Journal of Natural Resources, Vol. 74, pp. 65-61.

    Anonymous. 1388. A. Department of Statistics and Information of Ardabil Province Agricultural Jihad Organization.

    Qorchi, T. 1374. Determining the chemical composition and digestibility of the dominant plants of Isfahan pastures, Master's thesis, Isfahan University of Technology, Faculty of Natural Resources. 2018. Medicinal plants in animal and poultry nutrition. Al-Hadi Qom Publications

    Mansoori, H. 2012. Determining the microbial population and final rumen products in Sistani cows and comparing it with Holstein cows. PhD thesis, University of Tehran, Faculty of Agriculture.

    Nikkhah, A., Mahdavi, 2005. Comparing the nylon bag method and the gas test method in determining the nutritional value of food items. Journal of Agricultural Animal Sciences of Iran. Vol. 37, pp. 292-281.

    Acamovic, T., Brooker, J.D. 2005. Biochemistry of plant secondary metabolites and their effects in animals. Proc. Nut. Society. (64): 403-412.

    Agarwal, N., Kamra, D.N., Chaudhary, L.C., Patra, A.K. 2006. Effect of sapindus mukorossi extracts on in vitro methanogenesis and fermentation characteristics in buffalo rumen liquor. J. Appl. Anim. Res. (30): 1-4.

    Ajayi, G.O., Olagunju, J. A., Ademuyiwa, O., Martins, O.C. 2011. Gas chromatography-mass spectrometry analysis and phytochemical screening of ethanolic root extract of plumbago Zeylanica, Linn. J. Medic. Plant. Res. 5(9): 1756-1761.

    Allan, P., Bilker.G. 2005. Oregano improves reproductive performance of sows. Anim. Feed. Sci. and Technol. (63): 716-721.

    Alexander, G., Singh, B., Sahoo, A., Bhat, T.K. 2008. In Vitro Screening of Plant Extracts to Enhance the Efficiency of Utilization of Energy and Nitrogen in Ruminant Diets. J. Anim. Sci. 229-244.

    Aluwong, T., Kobo, p., Abdullahi, A. 2010. Volatile fatty acids production in ruminants and the role of monocarboxylate transporters: A review.

    Antia, R.E., Olayemi, J.O., Ania, O.O., Ajaiyeoba, E.O. 2009. In vitro and in vivo animal antitrypanosomal Evaluation of ten medicinal plant extracts from south west Nigeria. Afr. J. Biotechnol. 8(7): 1437-1440.

    Bahadir, ?., Cito?lu, G.S., ?zbek, H. 2010. Evaluation of anti-inflammatory effect of Zosima absinthifolia and deltoin. J. Med. Plant. Res. 4(10): 909-914.

    Behata, I. S. 2007. The study of factors affecting the utilization of low grade roughage and production of volatile fatty acids in the rumen of Indian cattle.

The effect of extracts of some medicinal plants from pastures of Ardabil province on rumen microbial population under laboratory conditions
How To Access The File
Related Contents:
Number of pages: 78 Category: Animal Husbandry - Poultry Farming

Dissertation for Master's Degree in Animal and Poultry Nutrition Abstract This research was conducted in order to investigate the effect of different levels of savory essential oil, including levels (0 mg, 200 mg, 400 mg) and type of grain (maize and barley) on the process of rumen fermentation, animal performance and some blood parameters of goats native to West Azerbaijan. In ...

Number of pages: 84 Category: Medical Sciences

Abstract Helicobacter pylori is a gram-negative, spiral-shaped, microaerophilic bacterium that lives in the human stomach. This bacterium is often seen in patients who suffer from chronic gastritis or stomach ulcers. Helicobacter pylori infection is asymptomatic in more than 80% of people. It seems that this bacterium plays a role in maintaining the natural ecology of the ...

Number of pages: 107 Category: Food and Packaging Industries

Dissertation for M.Sc. Degree: Food Industry Abstract: Pectinases are a group of hydrolytic enzymes that break down pectic substances. Exopolygalacturonase (exo-p) and endopolygalacturonase (endo-p) are two types of this group. In this study, two fungal species, namely Aspergillus niger and Vetrichodermarisi, which were able to produce pectinase, were isolated. The results of ...

Number of pages: 97 Category: Animal Husbandry - Poultry Farming

Master's Thesis in Animal Science, Livestock and Poultry Nutrition Abstract This experiment was designed and implemented with the aim of investigating the effects of garlic or fresh onion supplementation on performance, immune system and blood lipid profile in broilers. For this purpose, 308 out of 432 day-old male chicks were divided into nine groups with four replicates and 12 ...

Number of pages: 150 Category: Animal Husbandry - Poultry Farming

Dissertation for receiving a master's degree (MSc) in the field of animal science - animal nutrition. Abstract In order to investigate the effect of rosemary powder and vitamin E on performance, blood parameters, immune system, and the quantity and quality of broiler chickens, an experiment was conducted in the form of a factorial design. For this purpose, 270 one-day-old male ...

Number of pages: 71 Category: Food and Packaging Industries

Dissertation for M.Sc degree, major: food science and technology. Abstract To conduct this research, samples of spinach (Damghan), tomato (Dezful), lettuce (Varamin), celery (Tehran), zucchini (Gorgan), eggplant (Qasrshirin) were purchased from Damghan market in June 2013. Nitrate, nitrite and ascorbic acid concentrations were measured in the edible parts of each sample. The ...

Number of pages: 53 Category: Food and Packaging Industries

Dissertation for receiving a master's degree in the field of food science and industry, food microbiology, abstract, due to the vast amount of desert resources in the country, as well as the problems of lack of water, camel breeding and attention to its meat have gained considerable importance. Rosemary is one of the medicinal plants with proven antimicrobial properties. In the ...

Number of pages: 81 Category: Agricultural Engineering

Dissertation for Master's Degree in Horticultural Engineering Abstract: Achieving sustainable agriculture along with increasing the yield of agricultural products and ensuring the health of society is one of the goals of researchers in the agricultural sector. In the last few decades, the use of chemical inputs in agricultural lands has caused many environmental problems, ...

Number of pages: 105 Category: Animal Husbandry - Poultry Farming

The thesis for receiving a master's degree in the field of agricultural engineering, animal science - animal nutrition, abstract was designed to study the effect of milk dry matter percentage and a combination of medicinal plants on experimental performance in the form of a completely randomized basic design with a 2x2 factorial arrangement on 40 Holstein male calves from the ...

Number of pages: 129 Category: Chemical - Petrochemical Engineering

Dissertation for Master's Degree in Chemical Engineering, Biotechnology, Abstract: Microbial proteases are among the most important hydrolyzing enzymes, which account for 60% of the global market of industrial enzymes. In this research, synthesis of protease enzyme in solid state fermentation process using Bacillus bacteria. licheniformis was investigated. Various agricultural ...