Evaluation of Associative Effects of Mulberry Leaves and Leymus chinensis by in Vitro Ruminal Fermentation Method

LUO Yang, WANG Hongrong, HOU Qirui

doi:10.3969/j.issn.1006-267x.2018.06.041

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 6: 2359 - 2368

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.06.041

Molecular Nutrition

Evaluation of Associative Effects of Mulberry Leaves and Leymus chinensis by in Vitro Ruminal Fermentation Method

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1. College of Animal Science and Technology, University of Yangzhou, Yangzhou 225009, China;
2. Sericulture Research Institute of Chinese Academy of Agricultural Sciences, Zhenjiang 212018, China

Received date: 2017-12-01

Online published: 2018-06-20

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Abstract

This experiment aimed to use in vitro ruminal fermentation method to investigate the associative effects of different combinations of mulberry leaves (ML) and Leymus chinensis (LC), and screened the optimum combination ratios of ML and LC. ML and LC were mixed at the ratios of 0:100 (T0 group), 20:80 (T20 group), 40:60 (T40 group), 60:40 (T60 group), 80:20 (T80 group) and 100:0 (T100 group), respectively. The mixtures were used as the fermentation substrate and incubated in vitro for 72 h for an in vitro fermentation gas production test and a batched in vitro fermentation test. The results showed as follows:1) theological maximum gas production, accumulated gas production, microbial protein (MCP) concentration in culture fluid and in vitro digestibility of organic matter (IVDOM) had increasing trends with the increase of ML ratio in substrate; 2) at 72 h, theological maximum gas production, accumulated gas production and IVDOM in T100 group were significantly higher than those in other groups (P<0.05), and MCP concentration in culture fluid in T60 and T100 groups was significantly higher than those in other groups (P<0.05); 3) at 48 and 72 h, culture fluid pH in T60, T80 and T100 groups was significantly lower than that in other groups (P<0.05); 4) at 72 h, total volatile fatty acid (TVFA) and acetate concentrations in culture fluid in T60, T80 and T100 groups had no significant differences (P>0.05), but they were all significantly higher than those in other groups (P<0.05); 5) at 6, 12 and 72 h, the concentration of ammonia nitrogen (NH₃-N) in culture fluid in T60, T80 and T100 groups was significantly higher than that in other groups (P<0.05); 6) the multiply factor associative effect index (MFAEI) in T60 group was higher than that in other groups. In conclusion, the combination of ML and LC can improve in vitro fermentation characteristics, they have associative effect, and their optimum combination ratio is 60:40.

Key words： mulberry leaves; Leymus chinensis; in vitro ruminal fermentation method; associative effect

Cite this article

LUO Yang, WANG Hongrong, HOU Qirui . Evaluation of Associative Effects of Mulberry Leaves and Leymus chinensis by in Vitro Ruminal Fermentation Method[J]. Chinese Journal of Animal Nutrition, 2018 , 30(6) : 2359 -2368 . DOI: 10.3969/j.issn.1006-267x.2018.06.041

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