Ruminal Fermentation
A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".
Deadline for manuscript submissions: 31 March 2025 | Viewed by 4979
Special Issue Editor
Interests: alternative additives; antimicrobials; beef and dairy cattle; composition of ruminal microbiota; deamination; nitrogen metabolism
Special Issue Information
Dear Colleagues,
The success of ruminant animals is associated with their ability to digest fiber-rich plant material. Although ruminants do not secrete digestive enzymes in the rumen, a number of various microorganisms, including bacteria, methanogenic archaea, anaerobic fungi, and protozoa, which live in symbiosis with the host, are capable of performing ruminal fermentation and hydrolyzing soluble and insoluble carbohydrates, proteins, and lipids from the diet.
Ruminal fermentation is the result of the balance of interactions among the different species of microorganisms present in the rumen. It is the outcome of microbiological activities responsible for converting food components (carbohydrates and nitrogen) into products used in animal metabolism, such as volatile organic acids (VOAs), microbial proteins, and B vitamins. This process also produces substances not utilized by the animal (CH4 and CO2), which are physiologically eliminated and represent energy losses.
The proportion and quantity of by-products resulting from the ruminal fermentation process depend on various factors, such as the type of feed, the manner in which the feed is offered, balanced diets, the use of feed additives, as well as physiological factors related to the ruminal environment, such as temperature, pH, and redox potential.
The aim of this Special Issue is to publish both recent innovative research results and review papers that assess ruminal fermentation both in vitro and in vivo using different strategies aimed not only at improving the health and performance of ruminants but also at playing a role in mitigating climate change by reducing ammonia production and greenhouse gas emissions, such as methane. If you would like to contribute a review paper, please contact one of the editors to discuss the topic's relevance before submitting the manuscript.
Prof. Dr. Cláudia Braga Pereira Bento
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
- ammoniacal nitrogen
- animal nutrition
- antimicrobials
- enteric methane
- environmental impact
- feed additives
- feed efficiency
- next-generation sequencing
- rumen parameters
- ruminal microbiota
- ruminants
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