Effects of Sorghum Tannin Extract and Polyethylene Glycol on in Vitro Rumen Fermentation Parameters and Nutrient Digestibilities
XIAO Minmin1, XIE Biao1, YANG Xiao1, YANG Ling2, WEN Xianjiang2, CHEN Binbin1, MAO Changfa1, ZHAO Guangyong1
1. College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
2. Sorghum Research Institute, Shanxi Academy of Agricultural Sciences, Jinzhong 030600, China
Abstract：Three trials were carried out to investigate the effects of sorghum tannin extract (STE) and polyethylene glycol (PEG) on in vitro rumen fermentation parameters and nutrient digestibilities. Three adult beef cattle were used as the donors of rumen fluid. A feed mixture with the forage to concentrate ratio of 40:60 (dry matter basis) was used as the fermentation substrate. The two-stage in vitro digestion method was used for simulating rumen fermentation and abomasum digestion. In trial 1, four levels of STE, i.e. 0, 0.50%, 1.00% and 2.00%, were added to the fermentation substate, respectively, as treatments. In trial 2, on the basis of adding 1.50% STE to the fermentation substrate, four levels of PEG, i.e. 0, 0.75%, 1.50% and 3.00%, were added to the fermentation substrate, respectively, as treatments. In trial 3, the treatments in fermentation substate were: not adding STE and PEG (control), adding 1.50% STE in rumen fermentation stage, adding 1.50% STE and 3.00% PEG in rumen fermentation stage, and adding 1.50% STE in rumen fermentation stage+adding 3.00% PEG in abomasum digestion stage, respectively. Additions of STE and PEG were all based on dry matter. Eight replications were used for each treatment and three blanks were used for each trial. Results of trial 1 indicated that adding STE to the fermentation substrate did not significantly affect the pH of the incubation fluid (P>0.05). With the STE addition increasing, the concentrations of total volatile fatty acids (TVFA), acetate, propionate and butyrate of the incubation fluid showed a quadratic change of firstly decreased and then increased (P<0.05), the concentrations of isobutyric acid, valeric acid and isovaleric acid linearly decreased (P<0.05), and the in vitro dry matter digestibility (DMD) and crude protein digestibility (CPD) linearly and quadratically decreased (P<0.05). STE did not significantly affect the acetate/propionate and the concentration of ammonia nitrogen (NH3-N) of the incubation fluid (P>0.05). Results of trial 2 indicated that the concentrations of TVFA and NH3-N of the incubation fluid linearly increased (P<0.05), and the concentration of acetate showed a quadratic change of firstly decreased and then increased (P<0.05) with the PEG addition increasing, under the condition of adding 1.50% STE to the fermentation substrate. However, adding PEG did not significantly affect the concentration of propionate and acetate/propionate of the incubation fluid (P>0.05), and showed a significantly effect on the concentration of butyrate (P<0.05). Adding PEG also tended to increase the concentrations of valeric acid (P=0.088) and isovaleric acid (P=0.067) and the in vitro CPD (P=0.089) in a linear manner, whereas it did not significantly affect the in vitro DMD (P>0.05). Results of trial 3 indicated that adding 1.50% STE significantly decreased the in vitro DMD and CPD (P<0.05). Adding 3.00% PEG in rumen fermentation stage or abomasum digestion stage alleviated the inhibitive effect of STE on the in vitro CPD. In conclusion, STE inhibits the fermentation of carbohydrate in rumen in vitro, decreases the volatile fatty acids (VFA) production and the in vitro DMD and CPD, while PEG can alleviate the inhibitive effect of STE on in vitro rumen fermentation and CPD.
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