Effects of Yeast Culture Supplementation in Diet with Different Concentrate to Forage Ratios on in Vitro Rumen Fermentation Parameters of Yaks

ZENG Yu; XIE Xinting; PNEG Zhongli; GAO Yanhua; MIAO Jianjun; BAI Xue

doi:10.3969/j.issn.1006-267x.2019.12.024

2019 , Vol. 31 >Issue 12: 5582 - 5594

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.12.024

Effects of Yeast Culture Supplementation in Diet with Different Concentrate to Forage Ratios on in Vitro Rumen Fermentation Parameters of Yaks

ZENG Yu ,
XIE Xinting ,
PNEG Zhongli ,
GAO Yanhua ,
MIAO Jianjun ,
BAI Xue

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1. College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China;
2. Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Ministry of Education, Chengdu 610041, China

Received date: 2019-05-10

Online published: 2019-12-13

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Abstract

This experiment was conducted to investigate the effects of yeast culture (YC) supplementation in diet with different concentrate to forage ratios on in vitro rumen fermentation parameters of yaks. Five levels (0, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%) of YC were supplemented in diet with three concentrate to forage ratios (40:60,50:50 and 60:40) to formulate 18 kinds of subtracts using 3×6 two factors cross group experiment design. The result showed as follows:1) dietary concentrate to forage ratio had significant effects on gas production, dry matter degradation rate (DMD), crude protein degradation rate (CPD), acid detergent fiber degradation rate (ADFD) and neutral detergent fiber degradation rate (NDFD) (P<0.05), and the DMD, CPD, NDFD and ADFD of 50:50 group and 60:40 group were significantly higher than those of 40:60 group (P<0.05). Dietary YC supplemental level had significant effects on gas production, CPD, NDFD and ADFD (P<0.05), and the gas production and CPD of 0.5% group were significantly higher than those of other groups (P<0.05). Dietary concentrate to forage ratio and YC supplemental level had significant interaction on CPD (P<0.05). 2) Dietary concentrate to forage ratio had significant effects on pH and ammonia nitrogen (NH₃-N) and microbial protein (MCP) contents (P<0.05). The pH of 40:60 group was significantly higher than that of 50:50 group and 60:40 group (P<0.05), the NH₃-N content of 60:40 group was significantly lower than that of 40:60 group and 50:50 group (P<0.05), and the MCP content of 40:60 group was significantly lower than that of 60:40 group and 50:50 group (P<0.05). Dietary YC supplemental level had significant effects on NH₃-N and MCP contents (P<0.05), and the NH₃-N and MCP contents of 0.5% group were significantly higher than those of other groups (P<0.05). 3) Dietary concentrate to forage ratio and YC supplemental level had significant effects and significant interaction on total volatile fatty acid (TVFA) content and percentages of acetate, propionate, isobutyrate, butyrate, isovalerate and valerate and acetate/propionate (P<0.05). The TVFA content and butyrate percentage of 60:40 group were significantly higher than those of 40:60 group and 50:50 group (P<0.05), the acetate and isovalerate percentages and acetate/propionate of 40:60 group were significantly higher than those of 60:40 group and 50:50 group (P<0.05), and the butyrate and valerate percentages of 50:50 group were significantly higher than those of 40:60 group and 60:40 group (P<0.05). The isobutyrate, butyrate, isovalerate and valerate percentages of 1.0% group were significantly higher than those of other groups (P<0.05), and the acetate/propionate was significantly lower than that of other groups (P<0.05). In conclusion, under the conditions of this experiment, dietary concentrate to forage ratio and YC supplemental level have effects on gas production, nutrient degradation rates and fermentation parameters in vitro fermentation. The optimal concentrate to forage ratios are 50:50 and 60:40, and the optimal YC levels are 0.5% and 1.0%.

Key words： concentrate to forage ratio; yeast culture; in vitro fermentation; pH; NH₃-N; volatile fatty acid

Cite this article

ZENG Yu , XIE Xinting , PNEG Zhongli , GAO Yanhua , MIAO Jianjun , BAI Xue . Effects of Yeast Culture Supplementation in Diet with Different Concentrate to Forage Ratios on in Vitro Rumen Fermentation Parameters of Yaks[J]. Chinese Journal of Animal Nutrition, 2019 , 31(12) : 5582 -5594 . DOI: 10.3969/j.issn.1006-267x.2019.12.024

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