This study was conducted to investigate the effects of source and level of nitrogen on rumen fermentation characteristics of beef cattle. An in vitro culture method was applied for the determination of influences of different levels (0, 50, 100 and 200 mg/L) of urea, leucine (Leu), isoleucine (Ile) and valine (Val) on pH, ammonia nitrogen (NH3-N), microbial protein (MCP) and volatile fatty acids (VFA) of the culture medium. The results showed as follows: under the in vitro culture condition, pH of culture mediums using Leu and Ile as nitrogen sources was significantly lower than that using urea (P<0.05), MCP concentration of cultured mediums using these two nitrogen sources was significantly higher than that using urea (P<0.05), and NH3-N concentration of culture medium using branched chain amino acid (BCAA) as nitrogen sources was significantly lower than that using urea (P<0.05). In addition, concentrations of total VFA, acetate and propionate of culture medium using Ile as nitrogen source were all significantly higher than those using the other nitrogen sources (P<0.05); what's more, with the increasing of nitrogen level, pH, concentrations of NH3-N, MCP and propionate were increased significantly (P<0.05); there were significant interactions between source and level of nitrogen in all the indices (P<0.05). In conclusion, Leu is beneficial for synthesis of microbial protein; nitrogen level of 200 mg/L is good for rumen fermentation; nitrogen source and level have interaction effects on rumen fermentation.
CHEN Zhiliang
,
WANG Zhisheng
,
XUE Bai
,
ZOU Huawei
. Source and Level of Nitrogen Affect in Vitro Fermentation Characteristics of Beef Cattle[J]. Chinese Journal of Animal Nutrition, 2012
, 24(6)
: 1150
-1156
.
DOI: 10.3969/j.issn.1006-267x.2012.06.023
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