Molecular Nutrition

Effects of Different Anaerobic Alkalization Treatments on Nutrients, Ultrastructure and in Vitro Fermentation Parameters of Fresh Wheat Straw

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  • 1. College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China;
    2. Institute of Husbandry and Veterinary, Qingdao 266000, China

Received date: 2018-01-05

  Online published: 2018-08-18

Abstract

This experiment was conducted to investigate the effects of different anaerobic alkalization treatments on nutrients, ultrastructure and in vitro fermentation parameters of fresh wheat straw. The fresh wheat straw was anaerobic treated with 2.5% sodium bicarbonate (sodium bicarbonate group), 4% urea (urea group) and both of the 2.5% sodium bicarbonate and 4% urea (compound group) basis on dry matter weight, respectively, the processing time was 40 days. All samples were subjected to analysis of the nutrition composition and the changes of the ultrastructure under the scanning electron microscopy (SEM). Three male Laoshan dairy goats with permanent rumen fistula were used as the donor of rumen fluid, and the in vitro degradation rate, gas production and fermentation parameters after 48 h incubation were determined using in vitro gas production method. The results showed as follows:1) the content of crude protein (CP) in compound group was significantly higher than that in sodium bicarbonate group and urea group (P<0.01), and the content of CP in urea group was significantly higher than that in sodium bicarbonate group (P<0.01). The content of neutral detergent fiber (NDF) in compound group was significantly lower than that in sodium bicarbonate group (P<0.05), and was not significantly different from that in urea group (P>0.05). The content of hemicellulose (HCEL) in compound group was significantly lower than that in sodium bicarbonate group (P<0.01), and was not significantly different from that in urea group (P>0.05). There were no significant differences in the content of acid detergent fiber (ADF) among 3 groups (P>0.05). 2) Under the SEM, the structure of different anaerobic alkalization treatment of wheat straw were damaged, the degree of damage showed that compound group > urea group > sodium bicarbonate group, the erosion degree of alkali liquor showed that:sclerenchymatous cells > parenchymatous cells > vascular bundle. 3) The dry matter degradation rate (DMD) in compound group was significantly higher than that in sodium bicarbonate group (P<0.01), the neutral detergent fiber degradation rate (NDFD) and acid detergent fiber degradation rate (ADFD) in compound group were significantly higher than those in sodium bicarbonate group (P<0.05), the DMD, NDFD and ADFD in compound group were higher than those in urea group, but had no significant difference (P>0.05). The 48 h in vitro gas production and contents of acetic acid, propionic acid, butyric acid and total volatile fatty acid (TVFA) in compound group were significantly higher than those in sodium bicarbonate group (P<0.01 or P<0.05), the content of acetic acid in compound group was significantly higher than that in urea group (P<0.05), the content of ammonia nitrogen in compound group was significantly lower than that in sodium bicarbonate and urea group (P<0.05), there were no significant differences in pH, acetic/propionic among three groups (P>0.05). It is concluded that the effect of compound anaerobic treated wheat straw with 2.5% sodium bicarbonate and 4% urea is superior to sodium bicarbonate and urea single treatment, increase the CP content of wheat straw, reduce NDF, HCEL contents and improve the in vitro degradation rate, gas production and VFA content, so it can be used as an effective method to improve the value of low-quality roughage.

Cite this article

LIU Peijian, CAO Yufang, ZHU Fenghua, GE Wei, CHENG Ming, LIN Yingting . Effects of Different Anaerobic Alkalization Treatments on Nutrients, Ultrastructure and in Vitro Fermentation Parameters of Fresh Wheat Straw[J]. Chinese Journal of Animal Nutrition, 2018 , 30(8) : 3229 -3238 . DOI: 10.3969/j.issn.1006-267x.2018.08.042

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