Research Article

published quarterly. The aim of IJPBS is to publish. peer reviewed research and review articles rapidly without delay in the developing field of pharmaceutical and biological science

In Vitro Fermentation Characteristics and Rumen Microbial Population of Diet Supplemented with Saccharomyces Cerevisiae and Rumen Microbe Probiotics

The objective of this study was to select three strains of probiotic Saccharomyces cerevisiae and to evaluate the effect of S. cerevisiae and rumen bacteria isolate (MR4) supplementation and their combination on rumen fermentability and rumen microbial population. Experiment 1 was designed in a 4 x 5 factorial randomized block design with 3 replications. The first factor was S. cerevisiae strain consisted of control treatment (without S. cerevisiae supplementation), NBRC 10217, NRRL Y 567 and NRRL 12618, and the second factor was incubation time consisted of 0, 1, 2, 3, and 4 h. Ration was basal ration for feedlot with forage to concentrate ratio (F:C)= 60:40. Dosage of each treatment with S. cerevisiae was 5 x 1010 cfu/kg ration. Experiment 2 was designed in randomized block design with 4 treatments: P0= basal ration of feedlot; P1= P0 + S. cerevisiae; P2= P0 + MR4 isolate (5 x 107 cfu/kg ration); P3= P0 + S. cerevisiae and MR4 isolate. The result of experiment 1 showed that supplementation of S. cerevisiae NRRL 12618 had the highest S. cerevisiae population and increased rumen bacterial population. This strain was selected as probiotic in experiment 2. The result from experiment 2 showed that probiotic supplementation stabilized rumen pH and produced the highest NH3 concentration (P<0.05) and bacterial population (P<0.05). As compared with control, all treatments reduced protozoa population (P<0.05). Combination of S. cerevisiae and MR4 probiotics produced the highest total volatile fatty acids (VFA) and isovalerate (P<0.05). It was concluded that strain S. cerevisiae NRRL 12618 had potential as probiotic yeast. Supplementation with this strain increased fermentability, rumen isoacid and decreased A:P ratio. Those abilities could be improved with MR4 rumen isolate probiotic

Fermentation Quality and in Vitro Nutrient Digestibility of Fresh Rice Straw-Based Silage Treated with Lactic Acid Bacteria

The aim of the experiment was to evaluate fermentation characteristics and in vitro nutrient digestibility of fresh rice straw-based silage ensiled with addition of epiphytic lactic acid bacteria (LAB) inoculant. The experiment was arranged in a completely randomized design, with 2 × 2 factorial arrangement of treatments. The first factor was the ratio of fresh rice straw (FRS), tofu waste (TW) and cassava waste (CW) consisted of two levels i.e., 40 : 20 : 40 and 40 : 25 : 35, on dry matter (DM) basis). The second factor was the level of LAB inoculant with two levels ie., 0 and 20 mL/kg FM. The treatments were (A) FRS + TW + CW with the ratio of 40 : 20 : 40, without LAB inoculant; (B) FRS + TW + CW with the ratio of 40 : 20 : 40 + LAB inoculant; (C) FRS + TW + CW with the ratio of 40 : 25 : 35, without LAB inoculant; (D) FRS + TW + CW with ratio of 40 : 25 : 35 + LAB inoculant. Results showed that addition of LAB inoculant in silage increased lactic acid concentration (P0.05) on chemical composition, fermentation quality of silage and in vitro digestibility. It was concluded that mixture silage with ratio of 40 : 20 : 40 with the addition of LAB inoculant had the best fermentation quality and nutrient digestibility than other silages

In Vitro Fertility of Post-thawed Epididymal Ram Spermatozoa After Storage at 5 °C Before Cryopreservation

This study addressed the effects of storage duration of epididymides at 5 °C before sperm collection and their fertility after cryopreservation in vitro. Spermatozoa from one of the testes pairs were immediately collected, evaluated and frozen (control group). The remaining epididymides were cooled to 5 °C and stored for 24, 48, 72, and 96 h (experimental groups), after which spermatozoa were collected and frozen as in the control group. Before and after thawing, sperm motility, sperm viability and plasma membrane integrity were assessed. The fertilizing ability of frozen-thawed spermatozoa of each group was evaluated by in vitro fertilization of matured sheep oocytes. Sperm quality (sperm motility, viability, and plasma membrane integrity) at collection and after cryopreservation decreased as the duration of the epididymal storage interval increase (P < 0.05). The motility decreased steadily along the studied time periods. Although, the fertilizing ability of post-thawed epididymal spermatozoa gradually decreased as the storage period was prolonged, the spermatozoa collected from the cauda epididymides stored at 5 °C for up to 96 h were able to fertilize 16%-65% of oocytes in vitro. Results of the present study showed that ram epididymal spermatozoa survive in storage at 5 °C for up to 96 h. These spermatozoa maintain their fertilizing ability and may be suitable for use in IVF and other assisted reproductive procedures

In Vitro Rumen Fermentation and Anti Mastitis Bacterial Activity of Diet Containing Betel Leaf Meal (Piper Betle L.)

The aims of this experiment was to study the inhibition effect of betel leaf meal (BLM) addition into concentrate diet on mastitis causing bacteria and on rumen fermentation condition. The study consisted of five dietary treatments of BLM level in concentrate feed, i.e., 0%, 2%, 4%, 6%, and 8% and four replicates of each treatment. The treatment diets together with napier grass in ratio of 40 : 60 were fermented using rumen liquor. All treatments were examined their antibacterial activity before and after fermentation. After four hours fermentation, supernatant of each samples were analyzed for VFA, NH3, number of bacteria and protozoa. Dry matter (DM) and organic matter (OM) digestibility were analyzed after 48 h fermentation. The results showed that before fermentation, 8% BLM addition caused the bigest (P<0.05) inhibition diameter of Staphylococcus spp. growth compared to other lower levels. However after fermentation there were no significant differences among the addition levels of BLM. Two per cent of BLM addition produced higher VFA (P<0.05) than the other addition levels. Ammoniaconcentration, dry matter (DM) and organic matter (OM) digestibility were not different among the treatments. Addition of BLM significantly (P<0.01) decreased protozoa number, but did not affect bacterial count. It is concluded that the addition of 2% BLM in concentrate feed can be used effectively to inhibit the growth of mastitis causing bacteria (Staphylococcus spp.) and does not disturb rumen fermentation condition

Studi In Vitro Potensi Kurkuminoid (Curcuma Domestica Vahl) dan Senyawa-senyawanya terhadap Superoksidadismutase dan pada Proses Peroksidasi Lipid Sel Monosit.

Tujuan penelitian adalah untuk mengetahui apakah masing-masing sampel ( kurkuminoid,kurkumin, desmetoksikurkumin dan bisdesmetoksikurkumin ) dengan dosis sama (3,68 ug/50ul)yang diisolasi dan dimurnikan dari rimpang kunyit (Curcuma domestica Vahl) memiliki efekterhadap aktivitas superoksidadismutase dan terhadap proses peroksidasi lipid secara in vitro.Subjek penelitian menggunakan sel monosit yang diisolasi dari darah pria dewasa normaldengan metode Boyum.Masing-masing sampel dibagi ke dalam dua grup, grup (a) dilarutkan dalam dimetilsulfoksida(DMSO), dan grup (b) dilarutkan dalam air suling. Kedua grup sampel tersebut diuji terhadapaktivitas superoksidadismutase, dilakukan dengan metode Murakami, dan juga diuji terhadapproses peroksidasi lipid sel monosit dilakukan dengan metode TBARS.Hasil penelitian dari kedua grup sampel, memiliki efek meningkatkan aktivitassuperoksidadismutase secara bermakna (p< 0,05), demikian pula dapat menghambat terhadapproses peroksidasi lipid, yang ditunjukan dengan penurunan kadar malondialdehid secarabermakna (p< 0,05).Sampel grup (a) memiliki kekuatan lebih besar terhadap peningkatan aktivitas superoksidadismutasejika dibandingkan dengan sampel grup (b), khususnya terlihat pada kurkuminoidaktivitasnya hampir menyamai α-tokoferol.Kurkumin baik dari grup (a) maupun dari grup (b) memiliki aktivitas yang lebih besar terhadappenghambatan proses peroksidasi lipid dibandingkan dengan kurkuminoid, desmetoksikurkumindan bisdesmetoksi-kurkumin. Bahkan lebih kuat dari α-tokoferol