The addition of probiotic in selected production media and enzymes on rumen fermentability characteristics

This research evaluated the effect of adding probiotic Lactiplantibacillus plantarum (P), commercial enzymes (CE), and enzyme stimulation secretion (ESS40) on in vitro fermentation. The research was conducted in two stages: selection of probiotic production media and in vitro fermentation. Increasing dextrose, lysine, and methionine levels decreased pH but did not significantly increase the bacterial population. The treatments were Z0: concentrate 60% + Pennisetum purpureum 40% (basal diet), Z1: basal diet + 1% ESS40, Z2: basal diet + 1% CE, Z3: basal diet + 1% P, Z4: basal diet + 1% ESS40 + 1% CE, Z5: basal diet + 1% ESS40 + 1% P, Z6: basal diet + 1% CE + 1% P, Z7: basal diet + 1% ESS40 + 1% P. Adding 1% probiotic increased 1.1% propionic acid, decreased by 0.98% acetic acid and 0.9% A/P ratio. Gas production was highest with the addition of 1% CE and 1% P (106.4 mL/g DM). Rations with 1% CE and ESS40 reduced methane production by 52.16%. Adding probiotic, CE, and ESS40 did not affect digestibility, pH, and N-NH 3 . Increased use of dextrose can lower the pH of the medium. Combining probiotic L. plantarum with commercial enzymes and ESS40 reduced methane production better than the control.