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Fermentation
Special Issues
Research Progress of Rumen Fermentation
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Research Progress of Rumen Fermentation

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Probiotic Strains and Fermentation".

Deadline for manuscript submissions: 15 September 2025 | Viewed by 590

Special Issue Editor

Prof. Dr. Aleksandro S. Da Silva

E-Mail Website
Guest Editor
Departamento de Zootecnia, Universidade do Estado de Santa Catarina (UDESC), Chapecó 89815-630, Brazil
Interests: animal health; veterinary parasitology; biochemistry; clinical pathology; additives and animal supplementation
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Ruminant nutrition is a constant challenge due to several factors, including climate change, which has interfered with the production of quality feed, and the large fluctuation in the price of raw materials used in ruminant feed, which has led nutritionists to seek additives and co-products to reduce costs and maintain productivity. Unlike non-ruminants, which have well-established diets, ruminants generally consume a wide variety of feeds, mainly related to the availability of the region or country. The main factor responsible for this adaptive issue to food is the rumen, a fermentation chamber that, through the action of microorganisms, sequences the digestion process of ruminants. Much research has currently explored animal nutrition as a way to mitigate methane emissions, with emphasis on additives that can modulate the microbiota, reducing, for example, the population of methanogenic bacteria. Understanding the potential of ruminal fermentation of additives, cereals, forages and co-products is necessary and will be the focus of this special edition.

The following topics are welcome to this Special Issue:

- Effects of feeding and feed on the ruminal environment;

- Impacts of co-products on ruminal fermentation;

- Metabolic disorders;

- Ruminal metabolomics;

- Fermentation and greenhouse gas emissions;

- Modulation of volatile fatty acid profiles in ruminant feed;

- Effects of ruminal fermentation on productive and feed efficiency;

- Additives and their effects on ruminal fermentation.

Prof. Dr. Aleksandro S. Da Silva
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • ruminant nutrition
  • feed
  • animal nutrition
  • ruminal fermentation
  • microbiota

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Published Papers (1 paper)

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15 pages, 707 KiB  
Article
Effects of Adding Guanidinoacetic Acid to the Diet of Jersey Cows on Ruminal Fermentation, Milk Efficiency, Milk Quality and Animal Health
by Gabriel J. Wolschick, Patrícia T. Wolschick, Ana Luiza M. Souza, Mateus H. Signor, Rafael V. P. Lago, Michel Breancini, Maksuel G. de Vitt, Fernanda Picoli, Amanda C. B. Mangoni, Bruna Klein, Roger Wagner, Gabriela S. Schroeder, Ketlyn Wegener, Carine F. Milarch and Aleksandro S. da Silva
Fermentation 2025, 11(2), 85; https://doi.org/10.3390/fermentation11020085 - 8 Feb 2025
Viewed by 444
Abstract
The aim of this study was to investigate the effects of including guanidinoacetic acid (GAA) in the diet of Jersey cows during their first lactation, evaluating the effects on the ruminal environment, productivity, milk composition and quality, and hematological variables. The study used [...] Read more.
The aim of this study was to investigate the effects of including guanidinoacetic acid (GAA) in the diet of Jersey cows during their first lactation, evaluating the effects on the ruminal environment, productivity, milk composition and quality, and hematological variables. The study used 18 Jersey animals in their first lactation with 230 days of lactation. The study lasted 28 days: 14 days of adaptation, and 14 days for data and sample collection. The animals were housed in a compost barn confinement system and milking was performed by a robotic system. The cows were randomly divided into two groups of nine each, a control group and a treatment group (guanidinoacetic acid at a dose of 10 g animal/day). The animals were fed individually provided at three times, with weighing of the leftovers whenever necessary. The diet was formulated to meet the nutritional requirements of the animals, using the Nutrient Requirements of Dairy 2001 and considering an average daily production of 20 L/cow. The animals in the treatment group showed higher feed intake compared to the control group, and consequently, milk production was also higher in the treatment group. No difference was observed between the groups for milk efficiency, since the increase in production is directly related to the increase in intake of the treated animals. The cows that consumed GAA had a higher percentage of total milk solids; however, there was no significant effect on the percentage of fat, protein, lactose and fatty acid profile. Greater bacterial activity was observed in the ruminal fluid, which may have improved degradation and increased the rate of passage of the feed, resulting in greater milk production. There was no effect of the treatment on the volatile fatty acid profile in the rumen. A treatment × day interaction for beta-hydroxybutyrate concentration in the blood was observed, with lower levels observed in the animals in the treatment group. The total leukocyte count was lower in the blood of cows that consumed GAA as a result of the lower lymphocyte count. On days 21 and 28, a higher concentration of total cholesterol was observed, associated with lower activity of the enzymes creatine kinase, aspartate aminotransferase (AST), alanine aminotransferase (ALT), gamma glutamyl transferase (GGT) in the serum of cows in the treatment group compared to the control group. On day 28, lower lipid peroxidation (TBARS) associated with an increase in antioxidant enzymes (superoxide dismutase and glutathione S-transferase) was observed in cows that consumed GAA. The results allow us to conclude that the addition of GAA to the diet of dairy cows has positive effects on zootechnical performance. Full article
(This article belongs to the Special Issue Research Progress of Rumen Fermentation)
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