Different Stubbles and Growing Years of Alfalfa: Evaluation of Nutritive Value by an In Vitro Fermentation Method

HE Xiangyu, MA Yanyan, CHENG Yanfen, ZHU Weiyun

doi:10.3969/j.issn.1006-267x.2015.03.039

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 3: 978 - 988

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.03.039

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Different Stubbles and Growing Years of Alfalfa: Evaluation of Nutritive Value by an In Vitro Fermentation Method

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Laboratory of Gastrointestinal Microbiology, Collage of Animal Science, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2014-10-11

Online published: 2015-03-18

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Abstract

The nutritive value and in vitro fermentation characteristic of alfalfa with different stubbles and growing years was evaluated by in vitro rumen fermentation method in this test. Three Holstein cow with permanent rumen fistula were as rumen liquid of donor for this test. Fermentation flasks, containing 90 mL medium, 10 mL rumen fluid and 1 g alfalfa as substrates, were incubated at 39 ℃ for 96 h. Samples were terminated fermentation by ice and collected at 24, 48, 72 and 96 h. Results showed that gas production, and concentrations of ammonia nitrogen (NH₃-N) and microbial protein (MCP) were significantly affected by stubbles and growing years (P<0.05). Stubbles significantly affected nutrient disappearance rates (P<0.05). Gas production and nutrient disappearance rates were affected by interaction of stubbles and growing years (P<0.05). The third stubble of alfalfa had the highest gas production, nutrient disappearance rates, and concentrations of volatile fatty acid(VFA), NH₃-N and MCP. One-and four-year alfalfa had the higher gas production, nutrient disappearance rates, concentrations of NH₃-N and MCP, and those of the third-year alfalfa were lower. In conclusion, the nutritive values of the third stubble of one- and four-year alfalfa were higher, while that of the second stubble of three-year alfalfa was lower.

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

Cite this article

HE Xiangyu, MA Yanyan, CHENG Yanfen, ZHU Weiyun . Different Stubbles and Growing Years of Alfalfa: Evaluation of Nutritive Value by an In Vitro Fermentation Method[J]. Chinese Journal of Animal Nutrition, 2015 , 27(3) : 978 -988 . DOI: 10.3969/j.issn.1006-267x.2015.03.039

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