Effects of rumen-degradable protein balance on rumen fermentation in continuous culture fermenters

doi:10.1007/s11703-011-1138-7

Front Agric Chin

2011, Vol. 5

Issue (4) : 598-604 https://doi.org/10.1007/s11703-011-1138-7

RESEARCH ARTICLE

Effects of rumen-degradable protein balance on rumen fermentation in continuous culture fermenters

Qiufeng LI, Yanxia GAO, Yufeng CAO, Zhihua FENG, Jianguo LI(

)

College of Animal Science and Technology, Agricultural University of Hebei, Baoding 071001, China

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Abstract

Twelve dual-flow continuous culture fermenters (culture 8 d with 5 d for adjustment and 3 d for sample collection) were used to evaluate the effects of rumen-degradable protein balance (RDPB) on rumen fermentation. The different RDPB levels in six diets were as follows: -16.84, -8.87, -0.87, +7.13, +15.13, and +23.12 g RDPB /kg DM. Results indicated that RDPB had a significant effect on fermenter NH₃-N (P<0.0001), but had less effect on the fermenter pH (P = 0.058), total VFA concentration (P = 0.57), or acetate molar proportion (P = 0.70). The decrease in rumen-available N in the diets with the RDPB levels at +15.13, +7.13, -0.87, -8.87, -16.84 g RDPB/kg DM resulted in NH₃-N concentration decreasing at 9%, 52%, 104% and 118% in rumen compared with the diet of +23.12 g RDPB/kg DM. Total VFA concentration, acetic acid and valeric acid at different time points was altered (P<0.05) by the treatment. With the increase of dietary RDPB, the total NH₃-N flowing out of fermenters linearly increased, and the N losses also increased.

Keywords rumen-degradable protein balance artificial rumen rumen fermentation

Corresponding Author(s): LI Jianguo,Email:jgli@hebau.edu.cn

Issue Date: 05 December 2011

Cite this article:

Qiufeng LI,Yanxia GAO,Yufeng CAO, et al. Effects of rumen-degradable protein balance on rumen fermentation in continuous culture fermenters[J]. Front Agric Chin, 2011, 5(4): 598-604.

URL:

https://academic.hep.com.cn/fag/EN/10.1007/s11703-011-1138-7
https://academic.hep.com.cn/fag/EN/Y2011/V5/I4/598

Tab.1 Ingredient, chemical composition and nutritive value of the diets with different rumen-degradable protein balances (RDPB)

Tab.2 Effects of different RDPB in the diet on pH, ammonia concentration and VFA in the rumen

Tab.3 Effects of different RDPB level on pH in rumen

Tab.4 Different rumen degradable protein diet on rumen ammonia concentration (mg/dL)

Item	Group 1 -16.87 g/kg DM	Group 2 -8.87 g/kg DM	Group 3 -0.87 g/kg DM	Group 4+ 7.13 g/kg DM	Group 5+ 15.13 g/kg DM	Group 6+ 23.12 g/kg DM	P
0 h	Acetic acid	30.59±2.33^b	35.15±4.03^ab	35.22±4.04^ab	39.61±3.54^a	35.20±5.05^ab	30.29±2.88^b	0.0178
	Propionic acid	10.87±1.14^b	13.17±1.35^ab	12.85±1.45^ab	15.42±1.42^a	13.65±2.03^ab	11.27±1.73^b	0.0041
	Butyric acid	4.84±0.89^b	6.52±0.83^ab	5.96±0.67^ab	7.63±2.08^a	6.28±1.33^ab	5.18±1.08^ab	0.0238
	Valeric	0.60±0.09^b	0.74±0.0^5ab	0.76±0.10^ab	0.94±0.14^a	0.78±0.18^ab	0.58±0.06^b	0.0016
	Total VFA	46.90±4.22^b	55.58±5.31^ab	54.79±6.16^ab	63.59±6.69^a	55.91±8.34^ab	47.32±5.67^b	0.0073
	Acetic/propionic	2.81	2.67	2.74	2.57	2.58	2.69	-
2 h	Acetic acid	32.04±3.84^b	32.71±0.61^ab	46.87±3.30^a	28.50±2.27^b	41.57±6.81^a	36.62±4.45^ab	0.0097
	Propionic acid	12.38±1.73^b	13.76±0.29^ab	18.11±1.57^a	11.82±1.54^b	16.49±2.24^a	16.60±1.66^ab	0.0139
	Butyric acid	5.35±1.40a	6.46±0.40^a	8.11±0.87^a	5.78±1.86^a	7.61±1.24^a	6.34±0.23^a	0.1828
	Valeric	0.74±0.19^b	0.86±0.05^ab	1.24±0^a	0.73±0.15^b	0.97±0.18^ab	0.80±0.16^ab	0.0398
	Total VFA	50.51±7.08^b	53.78±1.24^ab	74.33±5.74^a	46.82±9.89^b	66.64±9.89^a	57.36±6.03^b	0.0116
	Acetic/propionic	2.59	2.38	2.59	2.41	2.52	2.21	-
4 h	Acetic acid	51.19±0.67^a	44.14±6.52^ab	41.41±2.28^ab	39.45±4.49^b	44.09±4.46^ab	39.1±3.43^b	0.0158
	Propionic acid	18.04±2.25^a	17.5±1.28^a	15.38±1.36^a	15.97±1.80^a	16.83±1.14^a	15.74±0.24^a	0.2002
	Butyric acid	9.48±1.48^a	8.9±1.24^a	7.84±0.55^a	8.98±2.25^a	9.23±0.81^a	6.66±0.59^a	0.1525
	Valeric	1.31±0.07^a	1.25±0.0^8ab	1.15±0.03^ab	1.09±0.19^ab	1.23±0.15^ab	0.95±0.10^b	0.0275
	Total VFA	80.03±3.24^a	71.79±6.31^ab	65.78±3.09^b	65.49±7.65^b	71.38±5.66^ab	62.45±4.26^b	0.0132
	Acetic/propionic	2.84	2.52	2.69	2.47	2.62	2.48	-
6 h	Acetic acid	43.92±2.50^a	36.27±3.47^a	39.19±39.19^a	42.77±42.77^a	41.92±41.92^a	34.76±34.76^a	0.0954
	Propionic acid	15.68±1.69^ab	13.26±1.76^b	14.64±1.93^ab	17±0.92^a	16.34±0.77^ab	13.15±2.20^b	0.0105
	Butyric acid	8.48±1.80^ab	7.06±1.68^ab	7.67±1.17^ab	9.77±2.32^a	8.26±1.45^ab	6.25±0.84^b	0.0658
	Valeric	1.12±0.08^ab	0.92±0.13^ab	0.99±0.17^ab	1.09±0.12^a	1.06±0.14^a	0.77±0.16^b	0.0218
	Total VFA	69.19±6.07^ab	57.52±6.16^ab	62.5±8.44^ab	70.63±4.69^a	67.56±7.46^ab	54.93±8.98^b	0.0312
	Acetic/propionic	2.80	2.74	2.68	2.52	2.57	2.64	-
8 h	Acetic acid	30.05±3.66^b	39±3.87^a	35.17±3.37^ab	28.32±4.96^b	35.01±7.04^ab	37.08±2.54^a	0.0006
	Propionic acid	10.66±1.43^b	14.72±1.68^a	13.09±1.46^ab	11.37±2.58^ab	13.44±2.69^ab	13.91±1.12^a	0.0032
	Butyric acid	4.55±0.25^b	7.74±1.49^a	6.08±1.34^ab	6.39±2.36^ab	6.99±2.48^ab	6.27±1.14^ab	0.0361
	Valeric	0.57±0.07^b	0.89±0.11a	0.8±0.17^ab	0.71±0.18^ab	0.87±0.27^a	0.74±0.05^ab	0.009
	Total VFA	45.83±5.30^b	62.35±6.41^a	55.13±6.22^ab	46.79±9.73^b	56.31±12.28^ab	58.00±4.03^ab	0.0022
	Acetic/propionic	2.82	2.65	2.69	2.49	2.60	2.67	-
10 h	Acetic acid	27.68±2.44^bc	37.22±3.57^abd	35.28±3.28^bd	41.75±1.95^a	41.83±1.48^a	33.20±2.87^bcd	<0.0001
	Propionic acid	9.78±1.00^b	14.39±1.27^a	12.72±1.79^ab	14.17±2.30^a	16.15±0.79^a	13.07±2.24^ab	0.0025
	Butyric acid	4.94±0.91^b	7.83±1.54^a	6.44±0.76^ab	7.68±2.42^a	8.06±0.46^a	5.76±0.39^ab	0.0070
	Valeric	0.64±0.07^bd	0.84±0.08^abd	0.85±0.07^ad	0.89±0.17^ad	1.01±0.05^ac	0.69±0.10^bd	0.0004
	Total VFA	43.03±4.15^bd	60.28±5.71^a	55.29±5.71^bd	64.50±6.24^a	67.06±1.29^ac	52.73±4.99^b	<0.0001
	Acetic/propionic	2.83	2.59	2.77	2.95	2.59	2.54	-

Tab.5 Rumen degradable protein balance of different diets on the on total VFA and proportions of individual VFA in continuous culture fermenters (μg/mL)

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