Effects of Rumen Protected Methionine on in Vitro Ruminal Fermentation and Performance of Lactating Dairy Cows

WANG Jianfei; WANG Mengzhi; FENG Chunyan; ZHANG Xin; ZHANG Jun; HONG Wei; WANG Hongrong

doi:10.3969/j.issn.1006-267x.2015.07.032

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 7: 2248 - 2255

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.07.032

Molecular Nutrition

Effects of Rumen Protected Methionine on in Vitro Ruminal Fermentation and Performance of Lactating Dairy Cows

WANG Jianfei ,
WANG Mengzhi ,
FENG Chunyan ,
ZHANG Xin ,
ZHANG Jun ,
HONG Wei ,
WANG Hongrong

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1. Shanghai Menon Animal Nutrition Technology Co., Ltd., Shanghai 201807, China;
2. College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;
3. Yangda Kang Yuan Dairy Co., Ltd., Yangzhou 225004, China

Received date: 2015-01-15

Online published: 2015-07-07

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Abstract

This experiment was conducted to study the effects of rumen protected methionine on in vitro ruminal fermentation and performance of lactating dairy cows. In vitro fermentation test, methionine and rumen protected methionine was added in culture medium, and culture medium without addition was used as control. After cultured for 0, 2, 4, 8, 12, 16 and 24 h, pH and the contents of ammonia nitrogen, bacterial protein and protozoal protein were determined. Animal test, thirty healthy Holstein lactating dairy cows were randomly divided into 3 groups, cows in control were fed a basal diet, and those in experimental groups were fed the basal diet supplemented with 13.50 g/(head·d) methionine and 30.00 g/(head·d)rumen protected methionine, respectively. The pretest lasted for 7 days, and the test lasted for 42 days. The results showed as follows: 1) in vitro fermentation test, rumen protected methionine had no significant effects on pH, the contents of ammonia nitrogen and bacterial protein of culture medium (P>0.05). The protozoal protein content was significantly increased by the supplementation of methionine and rumen protected methionine compared with control group (P<0.05), but there was no significant difference between the two methionine groups (P>0.05). 2) Animal test, no significant differences were detected in the percentages of milk protein and milk fat among groups on the 28th day (P>0.05). However, on the 42nd day, rumen protected methionine group was significantly higher than the other 2 groups in the percentages of milk protein and milk fat (P<0.05), and was significantly lower in serum urea nitrogen and milk urea nitrogen contents (P<0.05). Additionally, rumen protected methionine group significantly increased dietary crude protein digestibility compared with the other 2 groups (P<0.05). In conclusion, rumen protected methionine has no significant effect on in vitro ruminal fermentation, but can improve the percentages of milk protein and milk fat by improving the digestibility of dietary crude protein content of lactating dairy cows.

Key words： rumen protected methionine; dairy cow; dietary crude protein digestibility; milk protein percentage

Cite this article

WANG Jianfei , WANG Mengzhi , FENG Chunyan , ZHANG Xin , ZHANG Jun , HONG Wei , WANG Hongrong . Effects of Rumen Protected Methionine on in Vitro Ruminal Fermentation and Performance of Lactating Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2015 , 27(7) : 2248 -2255 . DOI: 10.3969/j.issn.1006-267x.2015.07.032

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