Effects of Bamboo Leaf Extract on Rumen in Vitro Fermentation Parameters and Gas Production of Dairy Cows

LI Mingyue, FANG Luoyun, SU Hanshu, JIAO Menghe, HAO Lei, JIANG Linshu, XIONG Benhai

doi:10.3969/j.issn.1006-267x.2019.04.040

Chinese Journal of Animal Nutrition >

2019 , Vol. 31 >Issue 4: 1816 - 1822

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.04.040

Molecular Nutrition

Effects of Bamboo Leaf Extract on Rumen in Vitro Fermentation Parameters and Gas Production of Dairy Cows

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1. Key Laboratory for Dairy Cow Nutrition of Beijing, College of Animal Science and Technology, Beijing University of Agriculture, Beijing 102206, China;
2. Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China

Received date: 2018-09-12

Online published: 2019-04-16

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Abstract

The purpose of this experiment was to study the effects of bamboo leaf extract on rumen in vitro fermentation parameters and gas production of dairy cows. The healthy and similar body condition Holstein cows were used as experimental animals for the collection of rumen fluid, and the total mixed ration with forage-to-concentrate ratio 4:6 was used as the fermentation substrate. The experiment divided into 6 groups, and the 6 groups were added 0 (control), 0.75, 1.50, 3.00, 4.50 and 6.00 mg/g bamboo leaf extract, there were 5 replicates in each group, and 3 batches in each replicate. After 24 hours in vitro fermentation, the gas production was recorded and the rumen fermentation parameters were determined. The results showed as follows:1) there was no significant difference in pH in fermentation fluid among all groups (P>0.05). The concentration of ammoniacal nitrogen (NH₃-N) in fermentation fluid of experimental groups was significantly lower than that of the control group (P<0.05), and the concentration of NH₃-N in fermentation fluid of 3.00 and 4.50 mg/g bamboo leaf extract groups was significantly lower than that of other groups (P<0.05). The dry matter disappearance rate in fermentation fluid of experimental groups was significantly higher than that of the control group (P<0.05). 2) The concentration of total volatile fatty acid in fermentation fluid of 4.50 and 6.00 mg/g bamboo leaf extract groups was significantly higher than that of other groups (P<0.05); the concentration of acetic acid in fermentation fluid of 3.00, 4.50 and 6.00 mg/g bamboo leaf extract groups was significantly higher than that of other groups (P<0.05); the concentration of propionic acid in fermentation fluid of 4.50 and 6.00 mg/g bamboo leaf extract groups was significantly higher than that of the control groups (P<0.05); the concentration of butyric acid in fermentation fluid of 3.00, 4.50 and 6.00 mg/g bamboo leaf extract groups was significantly lower than that of other groups (P<0.05); the concentration of isovaleric acid in fermentation fluid of 6.00 mg/g bamboo leaf extract group was significantly lower than that of the control groups (P<0.05). There was no significant difference in isobutyric acid and valeric acid concentrations and acetic acid/propionic acid in fermentation fluid among all groups (P>0.05). 3) The in vitro fermentation methane volume and methane content of experimental in groups were significantly lower than those of the control group (P<0.05). There was no significant difference on in vitro fermentation gas production among all groups (P>0.05). In summary, the addition of bamboo leaf extract in vitro can significantly reduce methane emissions without affecting the rumen fermentation mode, the addition of 4.50 mg/g bamboo leaf extract has the best effects.

Key words： bamboo leaf extract; dairy cow; in vitro fermentation

Cite this article

LI Mingyue, FANG Luoyun, SU Hanshu, JIAO Menghe, HAO Lei, JIANG Linshu, XIONG Benhai . Effects of Bamboo Leaf Extract on Rumen in Vitro Fermentation Parameters and Gas Production of Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2019 , 31(4) : 1816 -1822 . DOI: 10.3969/j.issn.1006-267x.2019.04.040

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