ABSTRACT
Ruminants are characterized by their capacity for pre-gastric anaerobic fermentation in the rumen (foregut), which harbors a variety of microbes, including bacteria, archaea, protozoa and fungi. The complex association of different microbes acts synergistically for the conversion of cellulosic feed into volatile fatty acids (VFAs) and proteins that fulfil the nutrient requirements of the animals (Frey et al., 2010).
