Experimental study of the effect of oxygen level in the rumen content on microflora and digestive processes in it’s cavity

Abstract

Modeling of clinical situations in cattle rumen was carried out with the help of the "artificial rumen" system. An experiment was conducted in which the influence on the microbiota and digestion processes in the rumen was studied with an increase in oxygen in its contents to 2.0 and 4.0 mg / l, as well as the appraise effect of saturation and the introduction of live brewer's yeast strain Saccharomyces cerevisiae 1026. It has been revealed that the content of dissolved oxygen in the contents of the rumen is one of the regulating factors of the digestive processes and the vital activity of microorganisms. With moderate oxygenation of the contents of the rumen (2.0 mg / l), mechanisms for removing excess oxygen and adapting the microbiota to an increase in oxygen are activated, which, as a result, excludes the violation of cavity and symbiont digestion. In the case of critical oxygenation (4 mg / l), the adaptive-compensatory potential of the contents of the scar was insufficient, which was manifested in the preservation of elevated oxygen levels, partial defaunication and development of the syndrome of endogenous intoxication. A comparative evaluation of the two methodological approaches to deoxygenation has shown that the supplantation of oxygen by carbon dioxide against the background of an increase in oxygen consumption due to the introduction into the rumen of live beer yeast strain Saccharomyces cerevisiae 1026 exerts a degassing effect, the effectiveness of which depends on the degree of hyperoxygenation.