Characteristics of Ruminal Fermentation of Wethers Fed Tofu Cake Silage with Ethanol

Abstract

Tofu cake added with three levels of ethanol was made into silages and fed to four wethers to investigate characteristics of ruminal fermentation.The animals received a basal diet consisting of the second cut Orchardgrass hay and beet pulp (4:1) and either fresh tofu cake (control) or one of silages made of tofu cake added with ethanol at 2%, 4% and 6% levels was also fed so that it account for 20% of the whole ration.Feeding levels were determined based on metabolic body size and were restricted to 85% of voluntary intake levels. 1) The animals fed with tofu cake silages had different ruminal fermentation compared to those in the control.There were positive or negative linear effects of amount of ethanol added to tofu cake silage on ruminal pH, volatile fatty acid (VFA) and other parameters.2) The higher the levels of ethanol added to tofu cake silage the higher the total VFA, acetic, valeric and caproic acid levels and adversely the lower the propionic acid levels.3) The animals fed with tofu cake silages had significantly (P<0.01) higher ratios of propionic acid to acetic acid in the rumen fluid. 4) Rumen fluid taken from the animals fed with tofu cake silages had lower pH and lactic acid than that from the control. 5) Although there were no apparent increase in pH, total VFA level or any particular VFA levels in the rumen for the amount of tofu cake fed to the animals in this study, further investigations for optimum feeding levels of tofu cake are needed.

Effects of apple pomace proportion levels on the fermentation quality of total mixed ration silage and its digestibility, preference and ruminal fermentation in beef cows

“…Orskov and Hemken (1967), and Pradhan and Hemken (1970) reported that ethanol ingestion increased the molar proportions of acetic acid, valeric acid and caproic acid, whereas it decreased the propionic acid proportion in the ruminal fluid of Holstein cows. These findings are consistent with those of Xu et al (2001). In the present study, the changes in individual VFA concentrations after ingestion of ethanol in the TMR silages were consistent with these reports.…”

“…Acid-insoluble ash was measured using the method of Thonney et al (1985). The ethanol content of the TMR silage was determined using the method of Xu et al (2001). Fermentation products of TMR silages were determined from cold-water extracts.…”

Effects of replacing commercial material with apple pomace on the fermentation quality of total mixed ration silage and its digestibility, nitrogen balance and rumen fermentation in wethers

“…The VFA was steam distilled and measured qualitatively and quantitatively by gas chromatography (G‐5000A; Hitachi). TMRS ethanol content was determined according to the method of Xu, Suzuki, & Toyokawa, ). The VFA and ammonia N content of ruminal fluid were measured using the same methods as for TMRS filtrates.…”

Ruminal Digestibility and Quality of Silage Conserved via Fermentation by Lactobacilli

“…Food by-product such as tofu cake is high in crude protein and fatty acids (Xu et al 2001). Not only could the by-products be utilized as a source of nutrients for ruminants, but using them to replace imported commercial feedstuffs could save energy in transportation, and possibly reduce the environmental impact of burning them as waste of burying them landfills.…”