The effect of Saccharomyces cerevisiae and Aspergillus oryzae on fermentations in the rumen of faunated and defaunated sheep; protozoal and probiotic interactions

Reproduction Nutrition Development

Volumn 36, Issue 3, 1996, Pages 271-287

  Mathieu, F ^a,b   Jouany, J P ^a   Senaud J ^c   Bohatier, J ^c   Bertin, G ^b   Mercier, M ^d  

^a CEMAGREF   (France)

^b Santel Groupe Agritek   (France)

^c UNIVERSITÉ CLERMONT AUVERGNE   (France)

^d UNIVERSITÉ DE FRANCHE COMTÉ   (France)

Author keywords

Fermentation; Probiotics; Protozoa; Rumen

Indexed keywords

ACETIC ACID; AMMONIA; BUTYRIC ACID; HEXANOIC ACID; HYDROGEN; ISOVALERIC ACID; METHANE; NITROGEN; VOLATILE FATTY ACID;

ANIMAL EXPERIMENT; ARTICLE; ASPERGILLUS ORYZAE; BACTERIAL COUNT; BARLEY; CONTROLLED STUDY; DIET; FERMENTATION; INFECTION; NONHUMAN; OXIDATION REDUCTION POTENTIAL; PH; PROTOZOON; RUMINANT STOMACH; SACCHAROMYCES CEREVISIAE; SHEEP; SOYBEAN;

ANIMALIA; ASPERGILLUS ORYZAE; BACTERIA (MICROORGANISMS); FUNGI; GLYCINE MAX; HORDEUM VULGARE SUBSP. VULGARE; OVIS ARIES; PROTOZOA; SACCHAROMYCES CEREVISIAE;

EID: 0030015441     PISSN: 09265287     EISSN: None     Source Type: Journal    
DOI: 10.1051/rnd:19960305     Document Type: Article

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