Effects of Rumen Soaking Treatment on Rumen Degradation Characteristics of Feedstuffs before Using New Nylon Bags

  • LI Sen ,
  • WANG Yufei ,
  • DANG Shibin ,
  • JING Linna ,
  • MO Fang ,
  • ZHANG Wei
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  • State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China

Received date: 2020-06-29

  Online published: 2021-01-18

Abstract

The purpose of this experiment was to investigate the effect of rumen soaking treatment on the rumen degradation characteristics of feedstuffs before using new nylon bags in the rumen nylon bag method. Eight Yunnan semi-fine wool sheep that had been fitted with permanent ruminal cannula were randomly allocated to 2 groups, and each group had 4 sheep. The rumen degradation characteristics of dry matter (DM) and crude protein (CP) of corn, soybean meal, wheat straw and rye hay were studied by pre-soaking nylon bags (test group) and untreated nylon bags (control group), respectively. The results showed that the effective degradabilities of DM and CP of corn, soybean meal in the test group were lower than those in the control group, but the differences were not significant (P>0.05). For wheat straw, the effective degradability of DM in the test group was lower than that in the control group, with no significant difference (P>0.05), the effective degradability of CP was significantly higher than that in the control group (P<0.05). For rye hay, the effective degradability of DM in test group was lower than that in control group, the effective degradability of CP was higher than that in the control group, both with no significant difference (P>0.05). Based on the results of this experiment, if the new nylon bag is used only once, it is not necessary to soak in the rumen before use.

Cite this article

LI Sen , WANG Yufei , DANG Shibin , JING Linna , MO Fang , ZHANG Wei . Effects of Rumen Soaking Treatment on Rumen Degradation Characteristics of Feedstuffs before Using New Nylon Bags[J]. Chinese Journal of Animal Nutrition, 2021 , 33(1) : 428 -435 . DOI: 10.3969/j.issn.1006-267x.2021.01.043

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