Effects of Dietary Energy Level under Low Nitrogen Condition on in Vitro Fermentation Characteristics and Gas Production in Tibetan Sheep

WANG Wenji, GUO Yamin, KANG Jingpeng, JING Xiaoping, XU Weixing, LONG Ruijun, SHANG Zhanhuan, ZHOU Jianwei

doi:10.3969/j.issn.1006-267x.2019.03.053

2019 , Vol. 31 >Issue 3: 1442 - 1451

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.03.053

Molecular Nutrition

Effects of Dietary Energy Level under Low Nitrogen Condition on in Vitro Fermentation Characteristics and Gas Production in Tibetan Sheep

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1. School of Life Sciences, State Key Laboratory of Grassland Agro-Ecosystems, Lanzhou University, Lanzhou 730000, China;
2. International Centre for Tibetan Plateau Ecosystem Management, College of Pastoral Agricultural Science and Technology, Lanzhou University, Lanzhou 730020, China;
3. Northwest Institute of Eco-Environment and Resource, Chinese Academy of Sciences, Lanzhou 730000, China

Received date: 2018-08-23

Online published: 2019-03-18

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Abstract

This study was conducted to investigate the effects of dietary energy level under low nitrogen condition on in vitro fermentation characteristics and gas production in Tibetan sheep. Six Tibetan sheep were chosen as donors for ruminal fluid. Four diets with the same crude protein (6.26%) content but different digestion energy (DE) levels[7.37 (low energy, LE), 8.45 (middle low energy, MLE group), 9.54 (middle high energy, MHE) and 10.62 MJ/kg (high energy, HE)] were selected as substrates for in vitro fermentation. The samples were incubated for 72 h, and gas production, nutrient digestibility and volatile fatty acid (VFA) concentration were determined. The results showed as follows:1) at 48 and 72 h of fermentation, dry matter degradation in HE group was significantly higher than that in MHE, MLE, LE groups (P<0.05). At 4, 8, 12, 24 and 72 h of fermentation, neutral detergent fiber degradation in HE group was significantly higher than that in MHE, MLE, LE groups (P<0.05). At each time point of fermentation, acid detergent fiber degradation in HE group was significantly higher than that in MHE, MLE, LE groups (P<0.05). 2) At 4, 12 and 24 h of fermentation, total gas production in HE group was significantly higher than that in MHE, MLE, LE groups (P<0.05). At 4, 8, 12, 24 and 48 h of fermentation, methane production in HE group was significantly lower than that in MHE, MLE, LE groups (P<0.05). 3) At each time point of fermentation, ammoniacal nitrogen (NH₃-N) concentration in HE group was significantly higher than that in MHE, MLE, LE groups (P<0.05). 4) At 4, 8, 12, 24, 48 and 72 h of fermentation, pH in HE group was significantly lower than that in MHE, MLE, LE groups (P<0.05). At each time point of fermentation, total volatile fatty acids concentration and propionic acid percentage in HE group were significantly lower than those in MHE, MLE, LE groups (P<0.05). It is concluded that increasing dietary energy level under low nitrogen condition can increase nutrient degradability and VFA concentration, but decrease methane production. Therefore, supplementing energy feedstuff to improve the energy intake of Tibetan sheep in cold season can improve the rumen fermentation characteristics.

Key words： Tibetan sheep; energy level; in vitro fermentation; fermentation characteristic

Cite this article

WANG Wenji, GUO Yamin, KANG Jingpeng, JING Xiaoping, XU Weixing, LONG Ruijun, SHANG Zhanhuan, ZHOU Jianwei . Effects of Dietary Energy Level under Low Nitrogen Condition on in Vitro Fermentation Characteristics and Gas Production in Tibetan Sheep[J]. Chinese Journal of Animal Nutrition, 2019 , 31(3) : 1442 -1451 . DOI: 10.3969/j.issn.1006-267x.2019.03.053

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