The influence of the newly isolated Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 strains on blood and faeces parametersin endurance horses

he aim of this study was to evaluate the influence of the newly isolated Lactobacillus plantarum LUHS135 and Lactobacillus paracasei LUHS244 strains grown in potato juice (with a cell count of 8.0-9.0 log10 CFU/ml) on the blood and faeces parameters of exercising horses. The horses were classified into four different groups: a control group (which received no probiotics); the first group (which received 200 ml of L. plantarum culture in potato juice); the second group (which received 200 ml of L. paracasei culture in potato juice); and the third group (which received an L. plantarum and L. paracasei mix (with the mix consisting of 100 ml of each). Indices for the blood and faeces microflora were obtained before and after treatment of horses (on days zero and thirty). It was observed that the count for lactic acid bacteria (LAB) in the faeces was significantly higher on day thirty, whereas it was lower when it came to the total enterobacteria count (TCE). Despite the ambiguous influence of any treatment on blood parameters, the L. plantarum × L. paracasei mixture increased the concentration of HGB and O2 saturation in blood samples which were taken from the horses. L. paracasei significantly decreased the lactate concentration levels in horse blood samples. As a result of the present study, it can clearly be seen that the strains being used revealed their potential application as probiotics; however, further studies are required to prove the survival and action mechanisms of the newly isolated strains

Use of extruded rye wholemeal for selected lactobacilli multiplication and its influence on dairy cows rumen fluid parameters, milk yield and composition

The use of live bacterial cultures in the animal industry, whether to improve resistance to specific pathogens or to non-specifically enhance animal health, improves production parameters (Kenny et al., 2011). Different lactic acid bacteria (LAB) strains belonging to similar species have different properties and so effects/benefits can be different from one strain to another within the same species (Fukushima et al., 2011). The aim of this study was to investigate the influence of Lactobacillus sakei multiplied in extruded rye substrate on dairy cows rumen fluid parameters, milk yield and milk composition. Extruded rye wholemeal (moisture content 8.6%) produced by a single-screw extruder (Ustukiu malunas Ltd, Lithuania) was used as the fermentation medium for LAB multiplication. The fermented extruded rye (65% moisture content) has been prepared by using 30 kg of extruded rye whole meal fluor and 45 L of water. LAB cell suspension (600 mL) containing about 1011cfu/mL was added, followed by fermentation for 24 h at 30ŗC temperature. The final cfu/g in the fermented product was on average 109 cfu/g. The experiment was performed in the winter at the farm of Black & White Holstein dairy cattle. Trial and control groups received identical diets, however the trial group received also 100 g of fermented rye flour (containing 109 cfu/g of LAB) per head of the supplement (daily, during 65 days). Results showed, that ruminant pH, total and individual FFA, total N and NH₃-N, D(-) lactate, reduction activity of bacteria, glucose fermentation reaction, protozoa number, TLC and TCE in trial group had no significant difference (P>0.05) from those characteristics in control group and in trial group at the beginning of the experiment, but L(+) lactate and TCM were different. At the end of the experiment L(+) lactate in trial group decreased by 0.28 mmol/L (P0.05)

Influence of extruded rapeseeds and faba beans mixture on rumen fluid parameters of dairy cows’

The study was conducted to evaluate the influence of extruded rapeseeds (70 %) and faba beans (30%) mixture for dairy cows on fermentation processes of rumen fluid. 20 holsteinizated Lithuanian cows of black-and-white breed of II-IV lactation were selected and divided in to two groups (10 cows for each) for this study applying the principle of analogous groups. pH, total volatile fatty acid (VFA), fluid of total and ammonia nitrogen were investigated during the whole experimental period. The investigation showed no crucial influence of the extruded rapeseeds and faba beans mixture on microbiological and biochemical indicators. Introduction Today the most important task for the dairy farming is to get cost-effective production of high quality. The cellulose is broken down to glucose and sugar in rumen, so carbohydrates are necessary for bacteria growth and protein synthesis (Nocek and Tamminga, 1991). The optimal ruminal pH of dairy cows is 6.3-6.8. When it drops below 6.0, the growth rate of anaerobic fungi and protozoa is decreased. If pH is lower than 5.5, protozoa die and activity of ruminal bacteria become destabilized (Sederevicius et al., 2001). Due to their great number and mobility, protozoa mix and loosen the fluid of a rumen which results in greater surface area of the forage and better conditions for activities of bacteria and enzymes. Protozoa accumulate reserved polysaccharides which are not only vital for their own life but are also important to the cattle nutrition. Protozoa actively break down cellulose, hemicellulose, and starch, and participate in the digestive processes in the rumen (Karim and Santra, 2002).Volatile fatty acids are the main energy source for cows that provide approximately 70 % of energy and consist in the rumen during fermentation. During presence [...]

The Effects of extruded peas (Pisum sativum) on the ruminal fluid parameters in dairy cows

The aim of our research was to determine the influence o extruded peas on fermentation processes in the rumen of dairy cows. For the trial 20 Lithuanian Black-and-White cows with analogous characteristics were selected and randomly allocated into 2 groups (control and experimental), 10 animals each. The control group was fed a conventional diet consisting mainly of grass silage, barley grain, enriched extruded full fat soybean flour, and mineral premix. The experimental groups was fed a similar diet, but instead of 1.5 kg of soybean meal, the cows were given the same amount of the extruded peas and 700 gr. extruded soybean. The rumen fluid samples were collected three times (once a month) in the experimental period. The samples were collected from three randomly selected animals of each group with a stomach tube 3 hours after the supplementary feeding with extruded peas. Tge rumen fluid was analyzed for the pH, total volatile fatty acid (VFA) content, total and ammonia nitrogen, reduction activity of bacteria and protozoa count. The results of this study shows that partial replacement of extruded soybean with extruded peas in dairy cows rations, had no negative influence on rumen's fermentative indexes and maintained its optimal activity

Milk production and ruminal parameters of dairy cows fed diets containing Lactobacillus sakei KTU05-6 and Pediococcus pentosaceus BaltBio02

Effects of fermented extruded rye flour supplements with Lactobacillus sakei KTU05-6 or Pediococcus pentosaceus BaltBio02 on milk production and composition, as well as ruminal parameters, were determined in Lithuanian Black & White dairy cows. Also, determination of antimicrobial activities of tested lactic acid bacteria (LAB) against a variety of pathogenic and opportunistic bacterial strains previously isolated from diseased cattle was performed. The highest antimicrobial activity was demonstrated in L. sakei against S. aureus, and in P. pentosaceus against P. aeruginosa and S. aureus. The count of LAB in the supplements after 72 h of fermentation of extruded rye flour with L. sakei and P. pentosaceus was 9.6±0.4 log10 CFU/g and 9.5±0.3 log10 CFU/g, respectively. All cows (n=60) were fed the same basal diet. The treatment differences were achieved by individually incorporating (65 d.) one of the supplements: L. sakei KTU05-6 (group B; n=20) or P. pentosaceus BaltBio02 (group C; n=20). The control group A (n=20) was on the basal diet only. A supplement fermented with L. sakei does not have a significant influence on dairy cattle milk production and rumen fluid parameters. The type of LAB used has a significant influence (p < 0.0001) on microbiological parameters of the rumen (TCM, TCL, TCE). The milk yield was increased (p ≤ 0.05) using P. pentosaceus BaltBio02 supplement, and further research is needed to identify w hat is the main mechanism of the positive action