Effects of Nicotinic Acid Supplementation in High Concentrate Diet on Dynamic Changes of Culture Solution pH and Fermentation Parameters of in Vitro Rumen Fermentation

OUYANG Kehui; ZHANG Qi; LU Youyou; QU Mingren; XIONG Xiaowen; PAN Ke

doi:10.3969/j.issn.1006-267x.2014.01.016

2014 , Vol. 26 >Issue 1: 115 - 124

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.01.016

Ruminant Nutrition

Effects of Nicotinic Acid Supplementation in High Concentrate Diet on Dynamic Changes of Culture Solution pH and Fermentation Parameters of in Vitro Rumen Fermentation

OUYANG Kehui ,
ZHANG Qi ,
LU Youyou ,
QU Mingren ,
XIONG Xiaowen ,
PAN Ke

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College of Animal Science and Technology, Jiangxi Agricultural University, Nanchang 330045, China

Received date: 2013-08-14

Online published: 2013-12-24

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Abstract

This study was conducted to investigate the effects of nicotinic acid (NA) supplementation in high concentrate diet on the dynamic changes of culture solution pH and fermentation parameters of in vitro rumen fermentation. Rumen fluid was collected from three Jinjiang cattle [(275±20) kg] fitted with permanent rumen fistulas. A high concentrate diet (the ratio of concentrate to forage was 85：15) was used. Four levels of NA [0, 400, 800 and 1 200 mg/kg (dry matter basis)] were supplemented in substrates of groups Ⅰ, Ⅱ, Ⅲ and Ⅳ, respectively, with 4 replicates in each group. The specimen was sampled after being cultured for 0, 0.5, 1.0, 2.0, 4.0, 6.0, 8.0, 12.0, 18.0 and 24.0 h to determine culture solution pH and fermentation parameters. The results showed as follows: 1) compared with group Ⅰ, although no significant difference was found in culture solution pH of different groups after being fermented for 24.0 h (P<0.05), but that of group Ⅲ was significantly higher after being fermented for 6.0 to 18.0 h (P<0.05); compared with the other groups, group Ⅲ significantly increased the concentrations of rumen microbial protein (P<0.05), ammonium nitrogen (P<0.05) and total volatile fatty acid (P<0.01), but significantly decreased acetate/propionate and lactic acid concentration (P<0.05), and no significant differences were found in the concentrations of acetate, propionate and butyrate (P>0.05). 2) Generally, the effects of NA on culture solution pH and fermentation parameters were not obvious in groups Ⅱ and Ⅲ, but microbial protein concentration of group Ⅳ showed a decreasing tendency in late period of fermentation (12.0 to 24.0 h), and the difference reached significant level at 18.0 h (P<0.05). 3) at 0~2.0 h of fermentation, the variation range of net production efficiency of lactate decreased with the increase of NA supplemental level; there was a significant negative correlation between lactic acid concentration and culture solution pH (R²=-0.957, P<0.01). The results indicate that NA supplementation in the high concentrate diet (the ratio of concentrate to forage is 85：15) at a proper level (800 mg/kg) can promote rumen microbial proliferation, increase microbial protein concentration, stimulate volatile fatty acid generation, and improve ammonium nitrogen concentration, but inhibit lactic acid generation, reduce the variation range of net production efficiency of lactate, ultimately decelerate the decline rate of culture solution pH, and avoid the dramatic change of pH to stabilize the ruminal environment.

Key words： high concentrate diet; nicotinic acid; pH; rumen fermentation parameters; dynamic change; in vitro method

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OUYANG Kehui , ZHANG Qi , LU Youyou , QU Mingren , XIONG Xiaowen , PAN Ke . Effects of Nicotinic Acid Supplementation in High Concentrate Diet on Dynamic Changes of Culture Solution pH and Fermentation Parameters of in Vitro Rumen Fermentation[J]. Chinese Journal of Animal Nutrition, 2014 , 26(1) : 115 -124 . DOI: 10.3969/j.issn.1006-267x.2014.01.016

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