Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System

Paloma de Melo Amaral; Lays Débora Silva Mariz; Pedro Del Bianco Benedeti; Lorrayny Galoro da Silva; Eduardo Marostegan de Paula; Hugo Fernando Monteiro; Teshome Shenkoru; Stefanie Alvarenga Santos; Simon Roger Poulson; Antonio Pinheiro Faciola

doi:10.1371/journal.pone.0169170

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Peer-reviewed

Research Article

Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System

Paloma de Melo Amaral ,

Contributed equally to this work with: Paloma de Melo Amaral, Lays Débora Silva Mariz

Affiliations Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America, Department of Animal Sciences, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
⨯
Lays Débora Silva Mariz ,

Contributed equally to this work with: Paloma de Melo Amaral, Lays Débora Silva Mariz

Affiliations Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America, Department of Animal Sciences, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
⨯
Pedro Del Bianco Benedeti,

Affiliations Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America, Department of Animal Sciences, Federal University of Viçosa, Viçosa, Minas Gerais, Brazil
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Lorrayny Galoro da Silva,

Affiliation Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America
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Eduardo Marostegan de Paula,

Affiliation Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America
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Hugo Fernando Monteiro,

Affiliations Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America, Department of Animal Sciences, Maringá State University, Maringá, Paraná, Brazil
⨯
Teshome Shenkoru,

Affiliation Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America
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Stefanie Alvarenga Santos,

Affiliation Department of Animal Sciences, Federal University of Bahia, Salvador, Bahia, Brazil
⨯
Simon Roger Poulson,

Affiliation Department of Geological Sciences & Engineering, University of Nevada, Reno, Nevada, United States of America
⨯
Antonio Pinheiro Faciola

* E-mail: afaciola@cabnr.unr.edu

Affiliation Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, Reno, Nevada, United States of America

http://orcid.org/0000-0003-0935-6233

⨯

Effects of Static or Oscillating Dietary Crude Protein Levels on Fermentation Dynamics of Beef Cattle Diets Using a Dual-Flow Continuous Culture System

Paloma de Melo Amaral,
Lays Débora Silva Mariz,
Pedro Del Bianco Benedeti,
Lorrayny Galoro da Silva,
Eduardo Marostegan de Paula,
Hugo Fernando Monteiro,
Teshome Shenkoru,
Stefanie Alvarenga Santos,
Simon Roger Poulson,
Antonio Pinheiro Faciola

Published: December 30, 2016
https://doi.org/10.1371/journal.pone.0169170

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Diet
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Continuous cultures
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Beef
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Cattle
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