Potential of Probiotics Supplementation on In Vitro Rumen Fermentation and ³⁵Sincorporation in Microbial Protein

Promising probiotic cultures, i.e., S. cerevisiae-baker strain (NCDC-47)(T₁) and the triple culture combination (S. cerevisiae-NCDC-47+L. plantarum-NCDC-25 + E. faecium-NCDC124)(T₂) were taken for in vitro fermentation system along with a substrate (O.5g) consisting 40:60 (high concentrate), 60:40 (medium concentrate) and 70:30 (low concentrate) roughage; concentrate. A total dose 10⁹ cfu culture was added in each flask of the respective treatment group except in control. Total gas production and IVDMD were significantly higher in high (P<0.01) and medium (P<0.05) concentrate diets In group T₁ and T₂ than in control. Supplementation of probiotics improved (P<0.01) total VFA production with a depression in acetate/propionate ratio in three substrate systems. ³⁵S incorporation (%) into microbial protein was maximum (P< 0.05) In group T₂ followed by T₁ and control in high concentrate substrate. However, in medium and low concentrates the difference was non-significant. Amrnonia-N was depressed (P<0.01) with an increase (P<0.05) in TCA-precipitable-N in treatment groups with all the three substrates. Maximum TCA-precipitable-N was estimated in treatment group T₂ when added in high and medium concentrate substrates. It was concluded that supplementation of S. cerevisiae (T₁) alone or in combination with L. plantarum and E.faecium (T₂) improved in vitro rumen fermentation pattern and microbial protein synthesis over control.