Effects of Exogenous Compound Enzyme Preparation on in Vitro Rumen Fermentation and Milking Performance of Dairy Cows

LI Yanling; ZHANG Min; CHAI Jianmin; DIAO Qiyu

doi:10.3969/j.issn.1006-267x.2015.09.031

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 9: 2911 - 2919

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.09.031

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Effects of Exogenous Compound Enzyme Preparation on in Vitro Rumen Fermentation and Milking Performance of Dairy Cows

LI Yanling ,
ZHANG Min ,
CHAI Jianmin ,
DIAO Qiyu

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1. Beijing Key Laboratory of Dairy Cow Nutrition, Animal Science and Technology College, Beijing University of Agriculture, Beijing 102206, China;
2. Hunan Youtell Biochemical Co. Ltd., Shanghai Branch, Shanghai 201201, China;
3. Key laboratory of Feed Biotechnology of Ministry of Agriculture, Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China

Received date: 2015-04-03

Online published: 2015-09-12

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Abstract

The object of this experiment was to study the effect of adding different doses of exogenous compound enzyme preparation on in vitro rumen fermentation and milking performance of dairy cows. In the in vitro test, in vitro gas production method was applied, different doses of compound enzyme preparation with 0 (control), 0.5, 1.0 and 2.0 g/kg were added in substrate for 48 h simulate rumen fermentation in vitro, and the digestibility of nutrients in substrate, microbial protein (MCP) production and in vitro fermentation parameters were determined. In the animal test, eighty high-yielding Holstein multiparous dairy cows with similar milk production and days in lactation were selected and randomly assigned to each of the four groups according to randomized block design, and cows were fed compound enzyme preparation with 0 (control), 10, 20 and 40 g/(head·d) for 56 days, respectively. The In vitro test results showed that adding compound enzyme preparation in substrate had no significant effects on total gas production for 48 h, total volatile fatty acid (VFA) concentration and the contents of individual VFA (except isovalerate) (P>0.05), but significantly affected pH of fermentation fluid (P=0.04). With the increasing of adding dose of compound enzyme preparation, acetate content tended to increase linearly (P=0.10), and butyrate content tended to decrease linearly (P=0.07). Adding compound enzyme preparation significantly increased degradation rate of neutral detergent fiber (NDF) (P0.05), but milk production and 4% fat correction milk (FCM) production in 40 g/(head·d) group were the highest numerically, and were 1.4 and 2.6 kg/(head·d) higher than those in control group, respectively. Adding compound enzyme preparation had no significant effects on milk composition rate and yield except solid no fat (SNF) rate (P>0.05), but the rates of milk fat and milk protein in 10 g/(head·d) group were the highest numerically, and were 0.25 and 0.01 percentage point higher than those in control group, and SNF rate in10 g/(head·d) group was significantly higher than that of the other groups (P=0.04). The above results indicate that adding exogenous compound enzyme preparation can affect in vitro rumen fermentation and nutrient digestion, and potentially affect milk production and milk composition rate in dairy cows, and the effects are dose dependent. Generally speaking, the recommended dose is 10 g/(head·d).

Key words： enzyme preparation; in vitro rumen fermentation; milking performance; dairy cow

Cite this article

LI Yanling , ZHANG Min , CHAI Jianmin , DIAO Qiyu . Effects of Exogenous Compound Enzyme Preparation on in Vitro Rumen Fermentation and Milking Performance of Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2015 , 27(9) : 2911 -2919 . DOI: 10.3969/j.issn.1006-267x.2015.09.031

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