Aspergillus oryzae and Aspergillus niger Co-Cultivation Extract Affects In Vitro Degradation, Fermentation Characteristics, and Bacterial Composition in a Diet-Specific Manner

Fanlin Kong; Na Lu; Yanfang Liu; Shu Zhang; Hongqin Jiang; Haomin Wang; Wei Wang; Shengli Li

doi:10.3390/ani11051248

Animals (Apr 2021)

Aspergillus oryzae and Aspergillus niger Co-Cultivation Extract Affects In Vitro Degradation, Fermentation Characteristics, and Bacterial Composition in a Diet-Specific Manner

Fanlin Kong,
Na Lu,
Yanfang Liu,
Shu Zhang,
Hongqin Jiang,
Haomin Wang,
Wei Wang,
Shengli Li

Affiliations

Fanlin Kong: Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Na Lu: Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Yanfang Liu: Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Shu Zhang: Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Hongqin Jiang: China Representative Office, Ascor Chimici S.R.L., 201199 Bologna, Italy
Haomin Wang: China Representative Office, Ascor Chimici S.R.L., 201199 Bologna, Italy
Wei Wang: Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
Shengli Li: Beijing Engineering Technology Research Center of Raw Milk Quality and Safety Control, The State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

DOI: https://doi.org/10.3390/ani11051248
Journal volume & issue: Vol. 11, no. 5
p. 1248

Abstract

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AOAN may provide enzymes to improve the digestibility of feeds and enhance rumen fermentation. This study determined the effects of AOAN on digestibility, fermentation characteristics, and bacterial composition using in vitro gas recording fermentation system. A total of 30 mg of AOAN was supplemented into 500 mg of TMR, corn silage, oat hay, and alfalfa hay. Fermentation parameters and bacterial communities were determined after 48 h fermentation, and digestibility was determined after 7, 24, 30, and 48 h fermentation. Gas production and dry matter (DM), crude protein (CP), neutral detergent fiber (NDF), and acid detergent fiber (ADF) digestibility were significantly increased by AOAN supplementation at 48 h (p p > 0.05). AOAN increased starch digestibility in corn silage (p p p p p Prevotella was increased and Ruminococcus was decreased in TMR, oat hay, and alfalfa hay. In conclusion, results suggest that AOAN has the potential to improve the utilization of diets differently, including providing enzymes with changing microbiota (TMR, oat hay, and alfalfa hay) or providing enzymes alone (corn silage).

Published in Animals

ISSN: 2076-2615 (Online)
Publisher: MDPI AG
Country of publisher: Switzerland
LCC subjects: Agriculture: Animal culture: Veterinary medicine; Science: Zoology
Website: http://www.mdpi.com/journal/animals/

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