This study was conducted to evaluate the effects of dietary hainanmycin and monensin on ruminal fermentation characteristics and nitrogen balance in dairy cows. Six Holstein dairy cows with an average body weight of (460.0?20.6) kg fitted with permanent rumen cannula were used in a 3?3 Latin square design. Cows in the control group were fed a basal diet, and those in experimental groups were fed the basal diet supplemented with 20 mg/d hainanmycin and 350 mg/d monensin, respectively. The results showed as follows: rumen fluid pH and butyrate content were not affected by dietary hainanmycin and monensin (P>0.05), but total volatile fatty acids concentration, acetate content, acetate/propionate and NH3-N concentration were significantly decreased (P<0.05). Compared with the control group, propionate content of hainanmycin and monensin groups was increased by 16.26% and 15.79%, respectively (P<0.01). Dietary hainanmycin and monensin significantly reduced allantoin extraction, urinary purine derivatives extraction and microbial nitrogen yield (P<0.05). Dietary hainanmycin and monensin significantly reduced fecal nitrogen and urinary nitrogen (P<0.05), and significantly increased nitrogen retention (P<0.01). Compared with the control group, apparent nitrogen digestibility of hainanmycin and monensin groups was increased by 5.61% and 7.05%, respectively (P=0.03). In conclusion, similarly to monensin, dietary hainanmycin tends to change rumen fermentation into propionate-type fermentation, and can improve efficiency of nitrogen utilization.
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