Molecular Nutrition

Effects of Lactobacillus plantarum on in Vitro Rumen Fermentation Characteristics of Maize Straw and Rice Straw

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  • 1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Key Laboratory for Agri-Ecological Processes in Subtropical Region, Hunan Research Center of Livestock & Poultry Sciences, South Central Experimental Station of Animal Nutrition and Feed Science in Ministry of Agriculture, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
    3. Institute of Animal Science of Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
    4. Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China

Received date: 2016-08-22

  Online published: 2017-02-17

Abstract

The objective of this trial was to explore and the effects of Lactobacillus plantarum on the characteristics of in vitro ruminal fermentation of maize straw and rice straw in dairy cows. The trial was conducted as one-factor block experimental design, and four supplemental levels[0 (control), 0.25×107, 0.50×107 and 0.75×107 CFU/mL] of Lactobacillus plantarum were designed to analyze the influence on in vitro fermentation gas production (1, 2, 4, 6, 12, 24, 36 and 48 h), gas production parameters, dry matter degradability (DMD), neutral detergent fiber degradability (NDFD), and concentrations of volatile fatty acid (VFA) and ammonia nitrogen (NH3-N), as well as pH in fermentation fluid. The results showed that the supplementation of Lactobacillus plantarum could significantly increase theoretical maximum gas production and gas production at 1 to 24 h of maize straw (P<0.05), and the optimum supplemental level was 0.75×107 CFU/mL; the supplementation of Lactobacillus plantarum could significantly increase gas production at 36 to 48 h (P<0.05), and the optimum supplemental level was 0.25×107 CFU/mL. NH3-N concentration of two substrates of in vitro fermentation was enhanced linearly and significantly with the improvement of supplemental level of Lactobacillus plantarum (P<0.05). However, there were no significant differences on NDFD, DMD, and VFA (acetic acid, propionic acid, isobutyric acid, butyric acid and valeric acid) concentrations and pH of fermentation fluid with the change of supplemental levels of Lactobacillus plantarum (P>0.05). The results suggest that adding Lactobacillus plantarum can promote in vitro fermentation and nitrogen metabolism, and maintain pH balance of maize straw and rice straw, the optimal supplemental levels of which are 0.75×107 and 0.25×107 CFU/mL, respectively.

Cite this article

CHEN Liang, REN Ao, LI Bin, ZHOU Chuanshe, TAN Zhiliang . Effects of Lactobacillus plantarum on in Vitro Rumen Fermentation Characteristics of Maize Straw and Rice Straw[J]. Chinese Journal of Animal Nutrition, 2017 , 29(2) : 678 -689 . DOI: 10.3969/j.issn.1006-267x.2017.02.038

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