Effects of Different Roughage Combinations on Fermentation Parameters of Distiller's Drains Diet in Vitro

  • ZHOU Xinyu ,
  • WANG Zhisheng ,
  • ZHU Yixiao ,
  • DAI Qindan ,
  • PENG Quanhui ,
  • ZOU Huawei ,
  • XUE Bai ,
  • WANG Lizhi
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  • Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Animal Nutrition Institute of Sichuan Agriculture University, Chengdu 611130, China

Received date: 2019-10-17

  Online published: 2020-04-16

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Abstract

The purpose of this experiment was to investigate the combination effects of different roughages and the effects of the best combination selected and the fixed proportion of concentrate on fermentation parameters in vitro. Maotai flavor fermented distiller's grains, Luzhou flavor dried distiller's grains, Luzhou flavor wet distiller's grains and Maotai flavor were mixed with rice straw and oat hay at the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0, respectively. In vitro fermentation indexes[gas production, pH, microbial proteins (MCP) and single-factors associative effects index (SFAEI) of 48 h gas production] were analyzed by in vitro gas production technique. According to SFAEI, the best combinations of four distiller's grains with rice straw and oat hay was mixed with concentrate (6:4 ratio of concentrate to roughage) and analyzed by in vitro gas production technique. The results showed as follows:1) the combination of four distiller's grains with two kinds of hay could produce positive combination effect, and the combination effect with oat hay was higher than that with rice straw. 2) The best combination ratio and SFAEI were:Maotai flavor fermented distiller's grains:oat hay=25:75, SFAEI=11.48; Luzhou flavor dried distiller's grains:oat hay=25:75, SFAEI=3.95; Luzhou flavor wet distiller's grains:oat hay=50:50, SFAEI=6.70; Maotai flavor wet distiller's grains:oat hay=25:75, SFAEI=6.47. 3) Under the same proportion of diets, methane production of Maotai flavor fermented disriller's grains group (60% concentrate+10% Maotai flavor fermented distiller's grains+30% oat hay) was lower than that of Luzhou flavor wet distiller's grains group (60% concentrate+20% Luzhou flavor wet distiller's grains+20% oat hay) and Maotai flavor wet distiller's grains group (60% concentrate+10% Maotai flavor wet distiller's grians+30% oat hay) (P<0.05). The carbon dioxide production of Maotai flavor fermented distiller's grains group and Luzhou flavor dried dstiller's grains group (60% concentrate+10% Luzhou flavor dried distiller's grains+30% oat hay) was also lower than that of the other two wet distiller's grains group (P<0.05), while volatile fatty acid contents were higher than those of two wet distiller's grains group (P<0.05). In conclusion, according to SFAEI, the best combination of Maotai flavor fermented distiller's grains, Luzhou flavor dried distiller's grains, Maotai flavor wet distiller's grains with oat hay is 25:75, and the best combination of Luzhou flavor wet distiller's grains with oat hay is 50:50. Maotai flavor fermented distiller's grains group and Luzho flavor dried distiller's grains group diet have better fermentation effect in vitro.

Cite this article

ZHOU Xinyu , WANG Zhisheng , ZHU Yixiao , DAI Qindan , PENG Quanhui , ZOU Huawei , XUE Bai , WANG Lizhi . Effects of Different Roughage Combinations on Fermentation Parameters of Distiller's Drains Diet in Vitro[J]. Chinese Journal of Animal Nutrition, 2020 , 32(4) : 1936 -1945 . DOI: 10.3969/j.issn.1006-267x.2020.04.054

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