The effect of frozen-rethawing technique on detaching firmly associated bacteria from in situ hay residues | Zendy

Hossam E. M. Kamel | Zendy; Junjiro Sekine | Zendy; Ziro Morita | Zendy; Tetsuyuki SUGA | Zendy

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The effect of frozen-rethawing technique on detaching firmly associated bacteria from in situ hay residues

Author(s) -

Hossam E. M. Kamel,

Junjiro Sekine,

Ziro Morita,

Tetsuyuki SUGA

Publication year - 1995

Publication title -

canadian journal of animal science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.377

H-Index - 64

eISSN - 1918-1825

pISSN - 0008-3984

DOI - 10.4141/cjas95-071

Subject(s) - bacteria , hay , in situ , chemistry , biology , food science , zoology , genetics , organic chemistry

The efficacy of a frozen-rethawing technique on detaching firmly associated bacteria from in situ hay residues was evaluated using two ruminally cannulated sheep. The firmly associated bacteria adhering to in situ residues varied between and within timothy and lucerne hays. The removal percentage of firmly associated bacteria, using purine as a bacterial marker, ranged from 69.6 to 86.2% and from 49.7 to 93.4% with a mean value of 83.6 and 79.7% in timothy and lucerne hays, respectively. Key words: Particle-firmly associated bacteria, in situ residual

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