Ruminant Nutrition

Fermentation Characteristics of Forage and Its Effects on Interfacial Physical and Chemical Characteristics of Microbes Surface in Vitro

  • DANG Tan ,
  • FANG Jun ,
  • JIANG Hongmei ,
  • TAN Zhiliang ,
  • TANG Shaoxun
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  • 1. College of Science, Hunan Agriculture University, Changsha 410128, China;
    2. College of Life Science and Technology, Hunan Agriculture University, Changsha 410128, China;
    3. Key Laboratory of Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China

Received date: 2014-07-15

  Online published: 2015-01-10

Abstract

This experiment was conducted to investigate the effects of the species of forages on fermentation characteristics and the physical and chemical characteristics of microbes surface. The forages including wheat straw, corn stover, rice straw, alfalfa and Guimu-1 were selected as the substrate. The characteristics of forage fermentation and the physical and chemical characteristics of rumen microbes surface at 48 h fermentation time were recorded in an in vitro fermentation. The results showed as follows: 1) there was difference in gas production and gas production kinetic parameters [the maximum gas production (Vf), dimensionless constant (b), the fractional rate of gas production (k), the time as a half of maximum gas production reached (T0.5), the initial fractional rate of degradation (FRD0) and the fractional rate of degradation as a half of maximum gas production reached (FRDt0.5)]. The Guimu-1 had the highest Vf, which were significantly higher than that of rice straw and wheat straw (P<0.05 or P<0.01). The parameters of b, k, and T0.5 were the highest in wheat straw, and the value of T0.5 significantly decreased according to the following order: wheat straw > rice straw > corn stover and Guimu-1 > alfalfa (P<0.05). The highest FRD0 and FRDt0.5 value were noted in alfalfa which were significantly higher than those of Guimu-1, rice straw and corn stover (P<0.05 or P<0.01). 2) The dry matter disappearance of alfalfa was significantly higher than that of rice straw and wheat straw (P<0.05 or P<0.01), and the ammonia nitrogen content of alfalfa was significantly higher than that of Guimu-1 and rice straw (P<0.05). The microbe membrane permeability of forages decreased according to the following order: corn stover > wheat straw > rice straw > Guimu-1 and alfalfa (P<0.05). It is concluded that there are differences among different forages in the characteristics of fermentation and some interfacial physical-chemical characteristics of microbe. The utilization of forage can be efficiently improved by applying asynchronous characteristics of fermentation properties of different forages.

Cite this article

DANG Tan , FANG Jun , JIANG Hongmei , TAN Zhiliang , TANG Shaoxun . Fermentation Characteristics of Forage and Its Effects on Interfacial Physical and Chemical Characteristics of Microbes Surface in Vitro[J]. Chinese Journal of Animal Nutrition, 2015 , 27(1) : 124 -132 . DOI: 10.3969/j.issn.1006-267x.2015.01.016

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