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An in vitro assessment of amino acid requirements for optimal xylan fermentation by mixed ruminal micro-organisms from the sheep rumen

Published online by Cambridge University Press:  20 November 2017

A. Y. Guliye ,
C. Atasoglu ,
N. McKain  and
R. J. Wallace
A. Y. Guliye*
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB21 9SB, U.K.
C. Atasoglu
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB21 9SB, U.K.
N. McKain
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB21 9SB, U.K.
R. J. Wallace
Affiliation:
Rowett Research Institute, Bucksburn, Aberdeen AB21 9SB, U.K.
*
Email: A.Y.Guliye@rowett.ac.uk.
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Extract

Ruminal microbes play a important role in the fermentation of structural plant polysaccharides, and constitute a major source of protein for the animal. Dietary protein provides amino acids which generally stimulate microbial growth rates and yields. The aim of this experiment was to identify, using a deletion approach, which individual amino acids limit fermentation of one of the main components of plant fibre, xylan.

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Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 49
Copyright
Copyright © The British Society of Animal Science 2003

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References

Atasoglu, C., Guliye, A. Y. and Wallace, R. J. 2003. Use of a deletion approach to assess the amino acid requirements for optimum fermentation by mixed microorganisms from sheep rumen. Animal Science 76: 147–153 CrossRefGoogle Scholar