Effect Of Compusite Probiotics On Ruminal Fermentation In Vitro And Performance Of Lactating Cows

This experiment was conducted to study the effects of compound probiotics on rumen fermentation and milk performance of dairy cows through in vitro ruminal fermentation and feeding trial providing theoretical basis for application of compound probiotics in diet of dairy cows. The experiment was divided into following sections.1The variation of live bacteria in compound probiotics stored under room temperatureThe probiotics used in this experiment was composed of lactic acid bacteria and yeast, Lactic acid bacteria was not less than106cfu/g, yeast was not less than1012cfu/g. Bacterial activity was measured once every month until the end of the feeding experiment. The results showed:The decline rate of active bacteria were gradually slowed down, and finally the number were stable, and maintained at1.0×1011cfu/g.2Influence of compound probiotics on rumen fermentation in vitroThe experiment was designed as single-factor and divided into four groups, Group Ⅰ, Group Ⅱ, Group Ⅲ and group Ⅳ. The fermentation substrate was Leymus chinensis, all groups were fermented for72h.Group Ⅰ is the control group, which contain0g compound probiotics, Group Ⅱ,Ⅲ and Ⅳ were used as the experimental groups, which were added to0.02g,0.2g,2g compound probiotics, respectively. The number of viable cells, respectively, for the108,109,1010.Each group has three replicates. Three nylon containing2g Leymus chinensis were put in each bottle. In6,12,24,36,48,60,72hours of the fermentation, take a fermentation bottle for the determination of indicators, to study the impact of the compound probiotics on the simulation of rumen fermentation characteristics in vitro. The results showed:compared with the control group Ⅰ, the average pH value of the experimental group Ⅳ reduced by5.44%, significantly lower (P<0.05),but the differences between the experimental group Ⅱ, Ⅲ and control group were not significant (P>0.05); After24hours of fermentation, the experimental group Ⅱ, and Ⅲ each time point of NH3-N concentration were significantly higher than that of the control group (P<0.05), Experimental group Ⅳ at each time point was significantly higher than Ⅰ after6hours of fermentation (P<0.05); throughout the fermentation process, the difference between the BCP concentration of experimental group Ⅱ and the control group Ⅰ was no significant difference (P>0.05), The BCP concentrations of experimental group Ⅲ at each time point were significantly higher than that of the control group Ⅰ (P<0.05) after24hours fermentation, the same as the experimental group IV after12hours fermentation; Compared with the control group, acetic acid, propionic acid and butyric acid of the experimental group Ⅲ, Ⅳ, were significantly increased (P<0.05), After72 hours fermentation in vitro, the DM degradation rate of experimental group Ⅲ and IV was significantly higher than that the control group (P<0.05).3Effect of compound probiotics on the performance of dairy cattle16cows with similar age, parity and day in milk were randomly allocated to2groups. The control group was fed the basal diet, the test group was fed the basal diet added compound probioties. The experiment lasted for70days, including10days pre-experiment. The milk production was taken every day, and the milk samples were collected in0,30days,60days. The results showed that the milk yield of test group were increased by4.67%than control croup (P<0.05).Experimental group of dry matter and milk fat percentage with the control group increased by12.8%,13.8%(P<0.01).The somatic cell count (SCC) in test groups decreased significantly compared to the control group (P<0.01) and slow steady. The results showed that direct feeding compound probiotics can significantly improve milk yield, and to improve milk quality.4Effect of compound probiotics on the number of microbes in the hindgutIn the trial of the Od, the30d and the60d, fecal samples were collected to culture yeasts and lactic acid bacteria, studying the preparation of compound probiotics on the intestinal micro flora in the of cow’s hindgut. The results showed that:After60days, the number of lactic acid bacteria in per gram of manure were significantly higher than the control group (P<0.05),the number of Escherichia coli per gram of manure in the intestine was significantly lower than control group, significantly different (P<0.05).