Effect of replacing alfalfa hay with a mixture of cassava foliage silage and sweet potato vine silage on ruminal and intestinal digestion in sheep

Dang, Hoang Lam; Lv, Renlong; Obitsu, Taketo; Sugino, Toshihisa

doi:10.1111/asj.12925

Cited by 9 publications

(7 citation statements)

References 42 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The CP content of vines silages in this study (126.7 g/kg DM) was higher than generally found for silages of sweet potato vines (Dang, Lv, Obitsu, & Sugino, 2018; Joo et al, 2018). The reduction of the NDF content from 477.8 to 439.1 g/kg DM after the fermentation process was possibly due to the acid hydrolysis of hemicellulose that may occur in low pH silages (McDonald et al, 1991).…”

Section: Discussioncontrasting

confidence: 78%

Nutritive value, fermentation profile and effluent loss in sweet potato vine silage, with or without microbial inoculant

et al. 2020

View full text Add to dashboard Cite

The nutritive value, fermentation profile, microbial population, and effluent and gases losses of sweet potato vine silages, with and without microbial inoculant, were evaluated. The experiment was conducted in a 5 × 2 factorial arrangement, with five sweet potato genotypes (BD‐08, BD‐23, BD‐25, BD‐31TO and BD‐43) and presence/absence of microbial inoculant (Sil‐All® 4 × 4), in a randomized blocks design, with three replicates. After 48 hr of wilting in field, the vines were chopped, inoculated with microbial inoculant and ensiled in 10‐L plastic buckets. The genotype × microbial inoculant interaction was significant (p < .05) only for in vitro dry matter digestibility (IVDMD), whose coefficients ranged from 64.2% to 74.2%. The genotype affected significantly (p < .05) the pH, dry matter and acid detergent fiber contents, and lactic and acetic acid concentrations of the silages. The inoculant affected significantly (p < .05) the pH, ammonia nitrogen, and lactic acid contents, and gases losses. We concluded that all genotypes of sweet potato produced good quality silages. Microbial inoculant reduced pH, ammonia nitrogen concentration and gases losses, and increased lactic acid content of silages. The IVDMD of silages made from BD‐25 and BD‐31TO genotypes was improved with microbial inoculant.

show abstract

Section: Discussioncontrasting

confidence: 78%

Nutritive value, fermentation profile and effluent loss in sweet potato vine silage, with or without microbial inoculant

et al. 2020

View full text Add to dashboard Cite

show abstract

“…As previously described, dietary SPVS supplementation have been proved to increase dry matter intake and milk yield [17] and reduce the ruminal nitrogen degradation [18] in ruminants. However, it remains unclear for the effects of SPVS supplementation on growth performance and health status in pigs.…”

Section: Introductionmentioning

confidence: 75%

Effects of Sweet Potato Vine Silage Supplementation on Meat Quality, Antioxidant Capacity and Immune Function in Finishing Pigs

Wang

Sun

Yue

et al. 2021

Preprint

View full text Add to dashboard Cite

Background Sweet potato vine is the stem and leaf of sweet potato and is nutritious as feedstuff. Silage is an effective solution to retain nutritional value and is beneficial for the preservation. This article explored the effects of Sweet potato vine silage (SPVS) supplementation on meat quality, antioxidant capacity and immune function in finishing pigs. 180 finishing pigs (Berkshire×Licha Black) with body weight of 74.54 ± 3.32 kg were randomly divided into three groups with six pigs per pen and six replicate per treatment: control diet (CON), CON supplemented with 2.5% SPVS (LSPVS) and 5.0% SPVS (HSPVS). Results It showed that eye muscle area in the LSPVS group was significantly increased and carcass weight in the HSPVS was significantly reduced. Cooking loss in both HSPVS and LSPVS were significantly reduced. Hepatic level of glutathione peroxidase (GSH-PX) was significantly upregulated in LSPVS but downregulated in HSPVS. In serum, HSPVS decreased glutathione (GSH) level and increased GSH-PX level. HSPVS significantly reduced hepatic IL-1 level and LSPVS significantly reduced IL-12 level and increased IL-8 level. Moreover, HSPV promoted the secretion of IgM and IgG in serum. Conclusions SPVS supplementation improved animal performance, meat quality, antioxidant capacity and immune performance in finishing pigs, which provide a new alternative to improve animal health and substitute traditional feedstuff.

show abstract

“…Starch-rich diets improve protein efficiency (Silva et al, 2013) but, when used in high proportions, fastfermenting carbohydrates cause a disproportion in the production of volatile fatty acids (VFAs), and propionic acid can reach 40% of the VFAs produced, reducing ruminal pH (Goularte et al, 2011) and providing an adequate environment for the multiplication of gram-positive bacteria that produce lactic acid, thus resulting in lower pH and compromising the viability of ruminal flora, with negative reflexes on OM digestibility (Goularte et al, 2011). Dang, Lv, Obitsu, and Sugino (2017), through a study in which they assessed the effects of two levels of substitution (15 and 30%) in alfalfa hay (AH) by a mixture of cassava branch silage and sweet potato branch silage (CS + SPS), found that the substitution of 30% of AH by (CS + SPS) decreased the digestibility of organic matter (OM) and nitrogen in the total digestive tract, compared to the control group and 15% substitution.…”

Section: Introductionmentioning

confidence: 99%

Effect of different levels of Ipomoea batatas flour inclusion on the ruminal pH of sheep in metabolic cages

Malaguez

Machado

Cardoso

et al. 2021

Acta Sci. Anim. Sci.

View full text Add to dashboard Cite

The accumulation of industrial by-products increases the use of sweet potato waste for ruminants, but ruminal pH characteristics are still not well known. The objective was to assess the fluctuation of ruminal pH in sheep supplemented with different levels of sweet potato flour inclusion in their diet. Four rumen-fistulated sheep were used; they were fed a diet based on ryegrass haylage (Lolium multiflorum) and sweet potato flour (Ipomoea batatas), provided according to the level of inclusion in the total diet (0, 0.5, 1.0 and 1.5%). Approximately 80 ml of ruminal fluid was collected for reading on a bench pH meter. Statistical data analysis was run on Statistical Analysis System (SAS Institute INC. Cary, NC, USA), and statistical difference was considered for p < 0.05. The animals that received 1.5% of sweet potato flour in their diet presented acid rumen pH; the 1.0% group presented rumen pH acidification in the first 6 hours after feeding, and the 0.5% level of inclusion did not change the rumen environment. It is concluded that the inclusion of 0.5% sweet potato flour in sheep diet proved to be an efficient energy supplementation strategy.

show abstract

Effect of replacing alfalfa hay with a mixture of cassava foliage silage and sweet potato vine silage on ruminal and intestinal digestion in sheep

Cited by 9 publications

References 42 publications

Nutritive value, fermentation profile and effluent loss in sweet potato vine silage, with or without microbial inoculant

Nutritive value, fermentation profile and effluent loss in sweet potato vine silage, with or without microbial inoculant

Effects of Sweet Potato Vine Silage Supplementation on Meat Quality, Antioxidant Capacity and Immune Function in Finishing Pigs

Effect of different levels of Ipomoea batatas flour inclusion on the ruminal pH of sheep in metabolic cages

Contact Info

Product

Resources

About