INFLUENCE OF DIFFERENT SPICES ON BACTERIAL PROFILES WITH OR WITHOUT RICE STRAW

M M H Khan, and A S Chaudhry
Journal of the Sylhet Agricultural University, Volume 3, Issue 1, 2016, Pages 139-147

Abstract:

This paper includes three studies. In the first study, different types of bacterial population (total viable, cellulolytic, proteolytic, amylolytic and lypolytic) were counted from the rumen fluid (RF) of fistulated sheep. In the second study, total viable bacteria were counted from the (RF) following its individual incubation with five spices (cinnamon, cumin, coriander, turmeric and clove) for 48 h. In the third study, Gram positive and Gram negative bacteria were considered from RF collected from sheep, after its in vitro incubation with rice straw in the presence and absence of spices for 120 h. Total viable counts were highest in the presence of cumin and lowest in the presence of cinnamon. The existence of Gram negative bacteria was increased but Gram positive bacteria was decreased in the presence of cumin, coriander and turmeric. Reduction of Gram positive bacteria representing methanogens in these three spices suggested that these could be used as additives to reduce methane production in ruminants.

Keywords:

Spices, degradability, bacterial acount, methane production, Gram positive bacteria


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M M H Khan, and A S Chaudhry. 2016. INFLUENCE OF DIFFERENT SPICES ON BACTERIAL PROFILES WITH OR WITHOUT RICE STRAW, Journal of the Sylhet Agricultural University 3(1): 139-147.