Effects of Betaine on in Vitro Rumen Fermentation Parameters of Cows

TIAN Yu; YANG Zhen; HAN Zhaoyu

doi:10.3969/j.issn.1006-267x.2015.11.027

Chinese Journal of Animal Nutrition >

2015 , Vol. 27 >Issue 11: 3541 - 3548

DOI: https://doi.org/10.3969/j.issn.1006-267x.2015.11.027

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Effects of Betaine on in Vitro Rumen Fermentation Parameters of Cows

TIAN Yu ,
YANG Zhen ,
HAN Zhaoyu

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1. Nanjing Weigang Dairy Co., Ltd., Nanjing 210014, China;
2. College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2015-06-03

Online published: 2015-11-21

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Abstract

The present study was conducted to investigate the effects of betaine on in vitro rumen fermentation parameters of cows. The test was divided into 3 groups. Betaine was added at levels of 0, 1.2 and 3.6 mg in 45 mL rumen fluid with 300 mg total mixed ration for cows in control group, test group Ⅰ and test group Ⅱ, respectively. Gas production (GP) was recorded respectively at 3, 6, 12, 18 and 24 h. The parameters of pH, dry matter degradation rate (DMD), and the contents of ammonia nitrogen, volatile fatty acid (VFA), lactic acid and bacteria protein were determined at 6, 12 and 24 h, respectively. The results showed as follows:1) GP at different time points in test groups was higher than that in control group, and at 3 and 6 h, the differences between test group Ⅱ and control group were significant (P<0.05). 2) With the increase of fermentation time, rumen fluid pH was slightly decreased, and test group Ⅱ was significantly lower than that in control group at 6 h (P<0.05); DMD and bacteria protein content in test groups were higher than those in control group, and the differences at 6 h were significant (P<0.05); the content of ammonia nitrogen in test groups at 12 h was significantly higher than that in control group (P<0.05), and test group Ⅱ at 24 h was significantly higher than that in control group (P<0.05). 3) All VFA contents tended to be increased as rumen fermentation continue; at 6 h, the content of butyric acid in test group Ⅱ was significantly higher than that in control group (P<0.05); at 12 h, compared with control group, the content of isobutyric acid in test groups was significantly increased (P<0.01), the content of isovaleric acid was significantly increased (P<0.05), the content of valeric acid was significantly increased (P<0.05 or P<0.01), and acetic acid/propionic acid was significantly increased (P<0.01). It is suggested that the supplementation of 1.2 and 3.6 mg betaine can decrease pH, and improve gas production, DMD, and the contents ammonia nitrogen, bacteria protein and VFA of in vitro rumen fermentation, and the effects have dose dependent.

Key words： cows; betaine; rumen fluid; in vitro fermentation

Cite this article

TIAN Yu , YANG Zhen , HAN Zhaoyu . Effects of Betaine on in Vitro Rumen Fermentation Parameters of Cows[J]. Chinese Journal of Animal Nutrition, 2015 , 27(11) : 3541 -3548 . DOI: 10.3969/j.issn.1006-267x.2015.11.027

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