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Welcome
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RUMEN BIOTECHNOLOGY
Annu Yadav, Paras Yadav and Hariom Yadav Animal
Biotechnology Department, 2Animal Biochemistry
Division, National Dairy Research Institute,
Karnal-132001, Haryana, India, Email
yadavhariom_at_gmail.com
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Rumen Biotechnology

• Application of knowledge of fore stomach
  fermentation and the use and management of both
  natural and recombinant microorganisms to improve
  the efficiency of digestion of fibrous feedstuffs
  by ruminants.
• (Cunningham, 1990)

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Ruminants ?

• A ruminant is any hooved animal that digests its
  food in two steps-
• a) By eating the raw material and regurgitating a
  semi digested form known as cud
• b) then eating the cud, a process called
  ruminating
• Ruminants share another common feature that they
  all have an even number of toes.
• Examples are cattle, goat, sheep, camel,
  giraffe, buffalo and dear etc.

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Digestive tract of Ruminants
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Reticulum

• Honeycomb lining
• Formation of food bolus
• Regurgitation initiated here
• Collects hardware (nails, wire)
• www.vivo.colostate.edu

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Rumen

• Digestion and fermentation vat
• Contains anaerobic microbes
• Papillae lining
• Absorption of VFA

www.vivo.colostate.edu
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Omasum

• Laminae/manyply lining
• muscular folds
• Reduces particle size
• Absorption of water
• Absorption of VFA
• www.vivo.colostate.edu

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Abomasum

• True gastric stomach
• Proteolytic enzymes
• Gastric digestion
• Decreased pH from 6 to 2.5
• Denatures proteins
• Kills bacteria and pathogens
• Dissolves minerals (e.g., Ca3(PO4)2)
• www.vivo.colostate.edu

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Microbial Population

• Many Microbial Munchers
• The rumen is home to billions and billions of
  microbes, including bacteria, protists, fungi,
  and viruses. These many different rumen microbes
  form a complex community of organisms that
  interact with one another, helping the animal
  digest its food.

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Fermentation in Ruminants

• Rumen is a fermentation chamber filled with
  microorganisms (Gregg, 1995).
• Anaerobic process-thus host can absorb energetic
  by-products from bacteria fermentation.
• Utilizes enzymes produced by rumen microorganisms
  to digest the ingested material .
• Benefits two distinguished groups host
  (ruminant) and the microorganisms.
  www.esl.ohio-state.edu

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Rumen Microbes

• Protozoa
• Large (20-200 microns) unicellular organisms
• Ingest bacteria and feed particles
• Engulf feed particles and digest carbohydrates,
  proteins and fats
• Numbers affected by diet
• (Yokoyama and Johnson, 1988)

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Entodinium (Rumen Protozoa)
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Rumen Microbes

• Fungi
• Known only for about 20 years
• Numbers usually low
• Digest recalcitrant fiber
• www.animsci.agrenv.mcgill.ca/feed

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Bacterial Populations

• Cellulolytic bacteria (fiber digesters)
• digest cellulose
• require pH 6-7
• utilize N in form of NH3
• require S for synthesis of sulfur-containing
  amino acids (cysteine and methionine)
• produce acetate, propionate, little butyrate, CO2
• predominate from roughage diets

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Contd.

• Amylolytic bacteria (starch, sugar digesters)
• digest starch
• require pH 5-6
• utilize N as NH3 or peptides
• produce propionate, butyrate and lactate
• predominate from grain diets
• rapid change to grain diet causes lactic acidosis
  (rapidly decreases pH)

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Contd..

• Methane-producing bacteria
• produce methane (CH4)
• utilized by microbes for energy
• represent loss of energy to animal
• released by eructation

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Improvement of Forage Quality

• Pre-ingestive Methods
• Post-ingestive Methods

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Pre-ingestive Methods

• Reducing lignin content and increasing
  fermentable carbohydrate. Increasing available
  proteins.
• Reducing concentration of secondary compounds.
  (Ulyatt, 1993).
• Use of exogenous fibrolytic enzymes to improve
  feed utilisation.

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Post-ingestive Methods

• Increasing fibre digestion.
• Improving efficiency of nitrogen metabolism.
• Modification of ruminal ecosystems.
• Recombinant ruminal Microorganisms.
• Hoover and Stokes, 1991 McSweeny et al., 1994.

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GI Microbes in livestock development.

• Microbial degradation of antinutritional
  factors.
• Tannins Toxic Non-protein amino acids.
• Oxalates
• Fluoroacetate
• Pyrrolizidine
• (Allison et al., 1985 Nelson et al., 1995)

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GI Microbial enzymes In Industry

• Tannase in food, beverages, in preparation of
  instant tea and as clarifier in fruit juices and
  beer.
• Phytase as feed additives in monogastrics foods
  to increase phosphate utilisation.
• Source of restriction enzymes for e.g.. Sru I and
  Sru4DI from ruminal selenomonades
• Lactobacillus species for disease treatment as
  probiotics.
• (Cheng, 1999).

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Future Prospect and Conclusion

• Provide a natural barrier for controlling the
  entry of enteric pathogens into the human food
  chain.
• Intensive livestock production in the future.
• In various industries apart from the Livestock
  production
• Easy and economical way to enhance economy of
  developing countries.

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