This experiment was performed to evaluate the effects of phytase supplementation on the degradation and utilization of bran feeds by combining the method of in vitro rumen fermentation and the technique of real-time recording of gas production. Rumen fluid was collected from 3 rumen-cannulated lactating Holstein cows. Rice, maize and wheat were used as the substrates and each bran feed contained a control group and a phytase group (5 U/g phytase). Accumulative gas production in 72 h (GP72 h), fermentation kinetic parameters and fermentation characteristic indexes were determined after the 72 h incubation. The results showed that no significant difference was found in dry matter disappearance in vitro, ammonia nitrogen concentration in the culture medium and gas production of fermentation (GP72 h and ideal maximum gas production) (P>0.050 0), but significantly decreased the gas production speed and the speed when gas production was 1/2 of the maximum (P<0.050 0), and significantly increased the total volatile fatty acid (TVFA) concentration (P<0.050 0), and the concentration of TVFA of rice, maize and wheat brans were increased by 4.2%, 3.3% and 1.7%, respectively. Phytase supplementation had no significant effects on volatile fatty acid contents (P>0.050 0) except that it significantly increased isobutyrate content (P<0.050 0). In general, the rumen fermentation characteristics in vitro differ among rice, maize and wheat brans, and phytase supplementation promotes rumen microorganisms to generate more volatile fatty acids, implicating that a high fermentable energy in the feeds would occur by phytase supplementation.
SHEN Shasha
,
YANG Hongjian
,
REN Qingchang
,
BAI Sarula
,
ZHANG Xiaoming
. Effects of Phytase on Rumen Fermentation Characteristics of Rice, Maize and Wheat Brans Analyzed by in Vitro Gas Production Technique[J]. Chinese Journal of Animal Nutrition, 2012
, 24(9)
: 1825
-1831
.
DOI: 10.3969/j.issn.1006-267x.2012.09.029
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