Chinese Journal of Animal Nutrition >

2020 , Vol. 32 >Issue 6: 2710 - 2721

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.06.030

Effects of Different Graded Indexes Combined Forage on Yak Rumen Fermentation Characteristics in Vitro

  • XIA Hongze ,
  • ZHANG Linlin ,
  • WANG Yinmeng ,
  • HAO Wenjun ,
  • CUI Zhanhong ,
  • SUN Lu ,
  • LIU Shujie
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  • 1. Academy of Animal Husbandry and Veterinary Sciences, Qinghai University, Xining 810016, China;
    2. Yak Engineering Technology Research Center of Qinghai Province, Xining 810016, China;
    3. Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Xining 810016, China

Received date: 2019-11-28

  Online published: 2020-06-16

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Abstract

The objective of the study was to optimize the scientific combination of yak diets and reveal the positive combination effect of grading index (GI) on rumen fermentation and fiber digestion. Alfalfa hay (GI=9.52), silage corn (GI=1.81), oat hay (GI=1.34) and wheat straw (GI=1.24) were used as research objects. In vitro fermentation test in three combinations (alfalfa hay-silage corn, alfalfa hay-oat hay and alfalfa hay-wheat straw). The proportion of each combination were 70:30, 60:40, 50:50, 40:60 and 30:70. Three ratios were set for each ratio, co-fermentation for 48 h and two replicates were performed. The results showed as follows: 1)in the combination of alfalfa hay-silage corn, gas production (GP), ammonia nitrogen (NH3-N), CH4 and butyric acid contents were significantly different among GI (P<0.01 or P<0.05) and GI=7.20 had the highest value; dry matter disappearance in vitro (IVDMD), neutral detergent fiber (NDF), total protein (TP), acetic acid, propionic acid and total volatile fatty acids (TVFA) contents were not significantly different among GI (P>0.05). IVDMD and the contents of NDF and TP were decreased first and then increased, GI=4.89 had the lowest values, and the acetic acid, propionic acid and TVFA contents were decreased with the decreasing of GI (P>0.05). 2)In the combination of alfalfa hay-wheat straw, GP, IVDMD, the contents of NDF, NH3-N, TP, CH4, acetic acid, propionic acid, butyric acid and TVFA were significantly different among GI (P<0.01 or P<0.05) and GI=6.21 had the highest values. The IVDMD, the contents of NH3-N, NDF, TP and CH4 were increased first and then decreased with the decreasing of GI, and GI=6.21 had the highest values. 3)In the combination of alfalfa hay-oat hay, the GP, IVDMD, the contents of NDF, NH3-N, TP, CH4, propionic acid, butyric acid and TVFA were significantly different (P<0.01 or P<0.05) and GI=6.25 had the highest values, and the acetic acid content had no significant difference among GI (P>0.05). The IVDMD, the contents of NDF, NH3-N, TP, CH4, acetic acid, propionic acid, butyric acid and TVFA were increased first and then decreased with the decreasing of GI, and GI=6.25 had the highest. Based on GP, pH, IVDMD, the contents of CH4, NDF, TP, NH3-N, single factors associative effects index (SFAEI) and multiply factors associative effects index (MFAEI): the associative effect of alfalfa hay-silage corn with GI=7.20 is the best; the associative effect of alfalfa hay-wheat straw with GI=6.21 is the best; the associative effect of alfalfa hay-oat hay with GI=6.25 is the best.

Key words： roughage; grading index; yak; rumen fermentation; associative effect

Cite this article

XIA Hongze , ZHANG Linlin , WANG Yinmeng , HAO Wenjun , CUI Zhanhong , SUN Lu , LIU Shujie . Effects of Different Graded Indexes Combined Forage on Yak Rumen Fermentation Characteristics in Vitro[J]. Chinese Journal of Animal Nutrition, 2020 , 32(6) : 2710 -2721 . DOI: 10.3969/j.issn.1006-267x.2020.06.030

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