Transcript RUMEN BIOTECHNOLOGY

RUMEN BIOTECHNOLOGY
Annu Yadav, Paras Yadav and Hariom Yadav
Animal Biotechnology Department, 2Animal Biochemistry
Division, National Dairy Research Institute, Karnal-132001,
Haryana, India, Email: [email protected]
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)
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.
Digestive tract of Ruminants
Reticulum
 Honeycomb lining
 Formation of food bolus
 Regurgitation initiated here
 Collects hardware (nails, wire)
www.vivo.colostate.edu
Rumen
Digestion and fermentation vat
Contains anaerobic microbes
Papillae lining
Absorption of VFA
www.vivo.colostate.edu
Omasum
Laminae/manyply lining
– muscular folds
Reduces particle size
Absorption of water
Absorption of VFA
www.vivo.colostate.edu
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
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.
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
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)
Entodinium (Rumen Protozoa)
Rumen Microbes
 Fungi
– Known only for about 20 years
– Numbers usually low
– Digest recalcitrant fiber
www.animsci.agrenv.mcgill.ca/feed
Bacterial Populations
 Cellulolytic bacteria (fiber digesters)
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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
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)
Contd…..
 Methane-producing bacteria
–
–
–
–
produce methane (CH4)
utilized by microbes for energy
represent loss of energy to animal
released by eructation
Improvement of Forage Quality
Pre-ingestive Methods
Post-ingestive Methods
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.
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.
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)
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 monogastric’s 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).
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.