Effects of Three Seaweeds of Kelp, Laver and Wakame on Rumen in Vitro Fermentation Parameters and Gas Production of Dairy Cows

  • SUN Fuyu ,
  • ZHAO Yiguang ,
  • XUE Fuguang ,
  • HUA Dengke ,
  • DU Chunmei ,
  • JIANG Linshu ,
  • XIONG Benhai
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  • 1. State Key Laboratory of Animal Nutrition, Beijing Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. Beijing Key Laboratory of Dairy Nutrition, Beijing Agricultural College, Beijing 102206, China

Received date: 2019-04-03

  Online published: 2019-10-17

Abstract

The purpose of this study was to compare and evaluate the effects of three seaweeds of kelp, laver and wakame on rumen in vitro fermentation of dairy cows. Ten high yield Holstein cows with close body condition score and 3 births were selected and rumen fluid was collected through the oral cavity. Under the condition of in vitro fermentation, each kind of seaweed in the entire mixed diet was designed for 6 additions of 0 (control), 2%, 4%, 6%, 8%, 10%, and 8 repeats per addition, respectively. A total of 3 batches was carried out. After 48.0 h fermentation in vitro, the fermentation parameters were measured and the gas production was recorded. The results showed as follows:1) compared with the control group, the addition of 4% to 8% kelp could significantly reduce the gas production at 48.0 h, the addition of 2% to 4% kelp could significantly decrease the concentration of ammonia nitrogen (NH3-N) and significantly increase the concentration of microbial protein (MCP) (P<0.05), and the addition of 2% to 6% kelp could also significantly increase the dry matter disappearance rate (P<0.05). 2) Compared with the control group, the addition of 2% to 8% laver could significantly increase the gas production at 48.0 h and MCP concentration (P<0.05), and the addition of 4% to 8% laver could significantly increase the dry matter disappearance rate (P<0.05). 3) Compared with the control group, the addition of 2% to 4% wakame could significantly increase the gas production at 48.0 h and MCP concentration (P<0.05), and the addition of 2% to 8% wakame could significantly increase the dry matter disappearance rate (P<0.05). It can be seen that kelp, laver and wakame as feed raw materials can effectively regulate rumen fermentation environment and the gas production under in vitro fermentation conditions, and the improving fermentation effect of laver is better than that of kelp and wakame under the same addition.

Cite this article

SUN Fuyu , ZHAO Yiguang , XUE Fuguang , HUA Dengke , DU Chunmei , JIANG Linshu , XIONG Benhai . Effects of Three Seaweeds of Kelp, Laver and Wakame on Rumen in Vitro Fermentation Parameters and Gas Production of Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2019 , 31(10) : 4793 -4801 . DOI: 10.3969/j.issn.1006-267x.2019.10.045

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