Different Origins and Stubbles of Alfalfa：Evaluation of Nutritional Value by an in Vitro Fermentation Method

MA Yanyan, CHENG Yanfen, ZHU Weiyun

doi:10.3969/j.issn.1006-267x.2014.08.050

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 8: 2421 - 2432

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.08.050

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Different Origins and Stubbles of Alfalfa：Evaluation of Nutritional Value by an in Vitro Fermentation Method

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Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2014-02-01

Online published: 2014-08-13

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Abstract

The nutritional value of different origins and stubbles of alfalfa was evaluated by an in vitro fermentation method in this study. Fermentation flasks containing 90 mL culture medium and 10 mL rumen fluid, collected from 3 Holstein cows with permanent rumen fistulas, with 1 g alfalfa as substrate were incubated at 39 ℃ for 96 h. The bottles were put in ice bath to stop the reaction at 24, 48, 72 and 96 h of fermentation. The results showed as follows: gas production, nutrient disappearance rates, and the concentrations of volatile fatty acids (VFA), ammonia nitrogen (NH₃-N) and microbial protein (MCP) of culture medium of alfalfa during in vitro fermentation were significantly affected by origin, stubble and their interaction (P<0.05). After fermentation, gas production and VFA concentrations of culture medium of alfalfa from Xinjiang were the highest, and nutrient disappearance rates and NH₃-N concentration of culture medium of alfalfa from Ningxia were the highest. The third stubble of alfalfa had the highest gas production, nutrient disappearance rates, and VFA, NH₃-N and MCP concentrations of culture medium, the second stubble had the lowest gas production, nutrient disappearance rates and VFA concentration of culture medium, and the first stubble had the lowest NH₃-N and MCP concentrations of culture medium. In conclusion, the nutritional value of the third stubble of alfalfa from Xinjiang and Gansu is higher, while that of the second stubble of alfalfa from Gansu and Jiangsu is lower.

Key words： alfalfa; in vitro fermentation; nutritional value; disappearance rate

Cite this article

MA Yanyan, CHENG Yanfen, ZHU Weiyun . Different Origins and Stubbles of Alfalfa：Evaluation of Nutritional Value by an in Vitro Fermentation Method[J]. Chinese Journal of Animal Nutrition, 2014 , 26(8) : 2421 -2432 . DOI: 10.3969/j.issn.1006-267x.2014.08.050

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