Combination Effect of Pennisetum sinese Roxb and Spouting Corn Bran

WU Zhengmin, WANG Zhijing, YU Hui, WU Haohao, SU Zhijie, LIN Minchun, ZENG Jin, YIN Fuquan, ZHAO Zhihui

doi:10.3969/j.issn.1006-267x.2018.01.047

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 1: 393 - 402

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.01.047

Molecular Nutrition

Combination Effect of Pennisetum sinese Roxb and Spouting Corn Bran

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1. College of Agricultural, Guangdong Ocean University, Zhanjiang 524088, China;
2. Hengyang Debon Xinjin Bio-Tech Co., Ltd., Hengyang 421001, China;
3. College of Life Science and Engineering, Foshan University, Foshan 528231, China

Received date: 2017-06-14

Online published: 2018-01-04

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Abstract

This experiment investigated to effects of the combinations of Pennisetum sinese Roxb and spouting corn bran in different proportions on rumen degradation rate of goats by using in vitro gas production method so as to provide theoretical basis and data support for scientific application of roughage resources in South China. According to the ratio of dry matter (DM), Pennisetum sinese Roxb and spouting corn bran were mixed in the ratios of 100:0, 75:25, 50:50, 25:75 and 0:100 and divided into groups Ⅰ, Ⅱ, Ⅲ, Ⅳ and Ⅴ, respectively, which were cultured for 4, 8, 12, 24 and 48 hours by using in vitro gas production method, respectively. Three replicates and two blank controls were desgined in each time point. At the end of the culture, we stopped fermentation and determined liquid pH, ammoniacal nitrogen (NH₃-N) concentration of fermentation liquid and the contents of DM, crude protein (CP) and neutral detergent fiber (NDF)in fermentation residue. The results showed as follows:1) the combinations of Pennisetum sinese Roxb and spouting corn bran in different proportions influenced pH and NH₃-N concentration of fermentation liquid, but all variations were within normal range. The pH of fermentation liquid was significantly decreased as the increase of the proportion of spouting corn bran (P<0.05). In 50% and 75% spouting corn bran groups (groups Ⅲ and Ⅳ), the NH₃-N concentration of fermentation liquid was significantly higher than that in single Pennisetum sinese Roxb group (group Ⅰ) at 12, 24 and 48 h for in vitro fermentation (P<0.05). 2) At 8 and 48 h for in vitro fermentation, the degradation rate of in vitro rumen DM was significantly increased with the increase of the proportion of spouting corn bran (P<0.05). In 50% and 75% spouting corn bran groups, the degradation rates of in vitro rumen NDF and CP were significantly higher than those in the single Pennisetum sinese Roxb group at 8, 12, 24 and 48 h for in vitro fermentation (P<0.05). 3) The combined effects on the degradation rate of in vitro rumen DM were positive in the combinations of 75% Pennisetum sinese Roxb+25% spouting corn bran and 50% Pennisetum sinese Roxb+50% spouting corn bran, and the maximum positive combination effect value was found in the combination of 50% Pennisetum sinese Roxb+50% spouting corn bran at 24 h for in vitro fermentation; the combined effects on the degradation rate of in vitro rumen NDF was positive in the combination of 75% Pennisetum sinese Roxb+25% spouting corn bran, and the maximum positive combination effect value was obtained at 12 h for in vitro fermentation; the combined effects on the degradation rate of in vitro rumen CP was positive in 50% Pennisetum sinese Roxb+50% spouting corn bran, and the maximum positive combination effect value was obtained at 8 h for in vitro fermentation. It is concluded that the optimal combination proportions of Pennisetum sinese Roxb and spouting corn bran are (75:25) to (50:50).

Key words： Pennisetum sinese Roxb; spouting corn bran; rumen degradation rate; combined effect; in vitro gas production method

Cite this article

WU Zhengmin, WANG Zhijing, YU Hui, WU Haohao, SU Zhijie, LIN Minchun, ZENG Jin, YIN Fuquan, ZHAO Zhihui . Combination Effect of Pennisetum sinese Roxb and Spouting Corn Bran[J]. Chinese Journal of Animal Nutrition, 2018 , 30(1) : 393 -402 . DOI: 10.3969/j.issn.1006-267x.2018.01.047

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