Effects of Cassava Residue Substituted for Tablet Corn on Rumen Fermentation Characteristics of Dairy Cows Evaluated by in Vitro Gas Production Method

ZHENG Yuhui; GONG Yue; LI Shengli

doi:10.3969/j.issn.1006-267x.2020.01.033

2020 , Vol. 32 >Issue 1: 267 - 275

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.033

Effects of Cassava Residue Substituted for Tablet Corn on Rumen Fermentation Characteristics of Dairy Cows Evaluated by in Vitro Gas Production Method

ZHENG Yuhui ,
GONG Yue ,
LI Shengli

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State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2019-06-24

Online published: 2020-01-19

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Abstract

This study was conducted to investigate the effects of cassava residue substituted for tablet corn on rumen fermentation characteristics of dairy cows evaluated by in vitro gas production method. The experiment was designed 7 groups, the replacement ratios were 0 (control), 5%, 10%, 15%, 20%, 25% and 30% (air-dry basis) with 4 replicates for each group, and used China-patented automated trace gas recording system (AGRS-Ⅲ) to detect in vitro rumen microbial fermentation. The rumen fluid were collected from three Chinese Holstein cows with permanent rumen fistulas in middle and late lactation. The rumen fluid pH, ammonia-N (NH₃-N) and microbial protein (MCP) contents, in vitro dry matter digestibility (IVDMD), gas production (GP) and volatile fatty acid (VFA) contents were recorded at 3, 6, 12, 24, and 48 h. The results showed that GP, theoretical maximum gas production and maximum gas production rate increased linearly after in vitro fermentation for 48 h with the increase of the proportion of cassava residue replacing tablet corn (P<0.05). After in vitro fermentation for 24 h, the NH₃-N content of fermentation liquid also increased linearly with the increase of the substitution ratio of cassava residue substituted for tablet corn (P<0.05). The MCP content in each test group showed an increasing trend after in vitro fermentation for 3 to 12 h, then gradually decreased and reached the lowest level at 48 h, and the MCP content in fermentation liquid showed a quadratic change with the increase of the substitution ratio of cassava residue replacing tablet corn (P<0.05) after in vitro fermentation for 3 h. In addition, after in vitro fermentation for 48 h, the contents of butyrate, valerate and total volatile fatty acid in the fermentation liquid changed quadratically with the increase of the substitution ratio of cassava residue substituted for tablet corn (P<0.05), and reached the maximum value when the substitution ratio was 20%. In conclusion, under this experimental condition, cassava residue substituting tablet corn has no adverse effect on in vitro rumen fermentation characteristics of dairy cows in middle and late lactation when the substitution ratio is 30% or less. When the cassava residue substitution ratio is 20%, it can significantly improve the butyrate, valerate and total volatile fatty acid contents and when the cassava residue substitution ratio is 30%, it can significantly increase cumulative gas production and NH₃-N content after in vitro cultivation for 48 and 24 h, respectively. Therefore, according to in vitro test, we can draw the conclusion that when the proportion of cassava residue replacing tablet corn is 20% to 30%, it can be more suitable, but this results still need to be further verified by the in vivo test of dairy cows.

Key words： cassava residue; tablet corn; in vitro gas test; dairy cow

Cite this article

ZHENG Yuhui , GONG Yue , LI Shengli . Effects of Cassava Residue Substituted for Tablet Corn on Rumen Fermentation Characteristics of Dairy Cows Evaluated by in Vitro Gas Production Method[J]. Chinese Journal of Animal Nutrition, 2020 , 32(1) : 267 -275 . DOI: 10.3969/j.issn.1006-267x.2020.01.033

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