2 associated with high lactate concentration [27], Berzosertib in vitro whereas for SARA, where the condition is subtler, several definitions have been proposed [13, 28, 29]. For the purpose of this study, we used a mean value of 6.25 as the ruminal pH benchmark for SARA determination [30]. Based on the ruminal pH and fermentation patterns observed in this study during the 3-d feed challenge periods, acidosis induction was attained on d3 (data not shown). Lactic acidosis was induced with wheat, whereas butyric 10058-F4 clinical trial and propionic SARA were

induced with corn and beet pulp, respectively. These results are similar to those of our previous study [13] in which these three acidosis forms were induced in wethers using the same feeds. Irrespective of the acidosis, we also observed that the differences among treatments were accentuated during the three days of feed challenges, being maximal and significant only on the third day. Consequently, only data related to the effect of probiotic supplementations on the rumen characteristics on d3 are reported and discussed here. Lactic acidosis induced by wheat Lactic acidosis is a rare accidental pathology in which the ruminal ecosystem is completely disturbed. In this experiment, the mean and minimum ruminal pH were 5.25 and 4.86 respectively, concentration of lactate reaching ~ 34 mM and that of total VFAs 94 mM for control wethers (Table 3). These values are classically observed in lactic acidosis situations [13, 31]. Compared

with the control animals, a drastic decrease in total bacteria was observed for Lr + P fed wethers (P < 0.05; Figure 1), whereas

feeding P and Lr + P decreased SIS3 in vitro the population of protozoa (P < 0.05). Without significantly affecting fibrolytic activities (cellulase and xylanase), the three probiotic treatments reduced the proportion of the cellulolytic bacterium F. succinogenes, Lr + P decreased R. albus while R. flavefaciens was not affected. The growth of lactate-producing bacteria (Lactobacillus spp. and S. bovis) was enhanced by probiotic supplementation. S. bovis Lenvatinib molecular weight proportion was highest for P-fed wethers whereas Lactobacillus spp. became a predominant bacterial group: from 1.7% in C up to 25% of total bacteria in probiotic-supplemented wethers (P < 0.05). Specific amylase activity was not significantly affected by probiotic supplementation, but the total activity was increased in P-fed wethers (P < 0.05; data not shown). As expected, lactobacilli proliferation caused an increase in lactate concentration that reached more than 60 mM in probiotic-fed wethers (P < 0.05; Table 3), whereas total VFA concentrations were less than 35 mM for P and Lr + P (P < 0.05), suggesting a decrease in microbial fermentative activity and a shift towards lactate production at the expense of VFAs (P < 0.05). It could be argued that the increase was due to the addition of exogenous lactobacilli. However, wethers that received only Propionibacterium P63 exhibited similar proportions of Lactobacillus spp.