RESEARCH PAPER

Effects of Supplementing Isobutyric Acid, 2-Methylbutyric Acid and Valeric Acid on In Vitro Rumen Fermentation Parameters and Nutrient Degradation Rates of Yaks

  • JIANG Fei ,
  • LAI Qi ,
  • GAO Yanhua ,
  • PENG Zhongli ,
  • DONG Lifeng ,
  • ZHANG Jiawen ,
  • LI Xiao ,
  • LIAO Yupeng
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  • 1. Key Laboratory of Animal Science of National Ethnic Affairs Commission, Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resources Reservation and Utilization, College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu 610041, China;
    2. Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    3. Sichuan Action Biotech Co., Ltd., Guanghan 628300, China

Received date: 2022-03-17

  Online published: 2022-10-17

Abstract

This experiment was concocted to study the effects of supplementing isoacids (isobutyric acid, 2-methylbutyric acid and valeric acid) on in vitro rumen gas production, fermentation parameters and nutrient degradation rates of yaks, in order to improve rumen fermentation performance and fiber utilization of yaks. Firstly, the Cornell net carbohydrate protein system (CNCPS) was utilized to evaluate the nutritional value of two forages (Vicia sativa and Avena sativa). Then, an in vitro fermentation was conducted using five different combinations of Vicia sativa and Avena sativa as fermentation substrates (dry matter basis), namely:combination 1 (100% Vicia sativa), combination 2 (75% Vicia sativa+25% Avena sativa), combination 3 (50% Vicia sativa+50% Avena sativa), combination 4 (25% Vicia sativa+75% Avena sativa) and combination 5 (100% Avena sativa), to screen the optimal combination as fermentation substrate. Finally, 0.3%, 0.6% and 0.9% (dry matter basis) isobutyric acid, 2-methylbutyric acid and valeric acid were supplemented individually in in vitro fermentation experiment, and the gas production at 4, 8, 16, 24, 36, 48 and 72 h and nutrient degradation rates and fermentation parameters at 72 h were determined. The results showed as follows:1) the CNCPS valuation indicated the protein quality of Vicia sativa was better than that of Avena sativa, while carbohydrate quality was lower than that of Avena sativa. 2) The substrate combination screening experiment showed that 50% Vicia sativa+50% Avena sativa had the best in vitro fermentation effect. 3) The supplementing isoacids in vitro rumen fermentation experiment showed that the 72 h cumulative gas production was significantly increased with the prolongation of fermentation time (P<0.05). Compared with the blank control group, supplementing isobutyric acid, 2-methylbutyric acid and valeric acid significantly decreased the ammonia nitrogen content (P<0.05); supplementing 2-methylbutyric acid significantly increased the microbial protein (MCP) and total volatile fatty acid (TVFA) contents (P<0.05); supplementing valeric acid significantly increased the valeric acid content (P<0.05), but significantly decreased the acetic acid, propionic acid and TVFA contents (P<0.05). The isoacid supplemental level had significant effects on VFA content and acetic acid/propionic acid except acetic acid and butyric acid contents (P<0.05); with the isoacid supplemental level increased, the propionic acid, valeric acid and TVFA contents were firstly increased and then decreased, and reached the highest at 0.6% supplemental level, significantly higher than those at 0 and 0.9% supplemental level (P<0.05); the isobutyric acid and isovaleric acid contents were linear increased, and reached the highest at 0.9% supplemental level, significantly higher than those at 0 and 0.3% supplemental level (P<0.05). In conclusion, the optimal substrate combination of in vitro rumen fermentation of yaks is 50% Vicia sativa+50% Avena sativa, and the supplementation of 0.3% 2-methylbutyric acid or 0.3% valeric acid can improve the rumen fermentation parameters of yaks.

Cite this article

JIANG Fei , LAI Qi , GAO Yanhua , PENG Zhongli , DONG Lifeng , ZHANG Jiawen , LI Xiao , LIAO Yupeng . Effects of Supplementing Isobutyric Acid, 2-Methylbutyric Acid and Valeric Acid on In Vitro Rumen Fermentation Parameters and Nutrient Degradation Rates of Yaks[J]. Chinese Journal of Animal Nutrition, 2022 , 34(9) : 5915 -5930 . DOI: 10.3969/j.issn.1006-267x.2022.09.045

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