Effect of supplementation of Kappaphycus alvarezii based seaweed product on rumen fermentation parameters under in vitro conditions

Abstract

In vitro trials were conducted to study the effect of fortification of different levels of K. alvarezii based seaweed product (K. Alvarezii powder: Gracilaria salicornia powder: K. alvarezii sap powder in 1: 1: 1 ratio) to basal substrate on digestibility and rumen fermentation parameters. The results showed that supplementation of different levels (0, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0%) of K. alvarezii based seaweed product to the basal substrate consisting of sugargraze fodder (sorghum × sorgho × sudan grass hybrid) and concentrate mixture in 60: 40 ratio) did not affect in vitro true DM and OM digestibility, total gas production, methane production, ammonia-N, microbial biomass production, individual volatile fatty acid production and metabolisable energy values to any significant extent.

Supplementary effect of K. alvarezii baesd seaweed product on milk production,its composition and organoleptic appraisal in crossbred cows

“…Contents of milk protein, milk fat, lactose, SNF were shown to be similar in Holstein cows given 0, 2 or 4% brown seaweed by product in diets of Holstein cows (Hong et al 2015). Some researchers (Arieli et al 1993;Ventura and Castanon 1998;Hasen et al 2003;Wang et al 2008;Bozic et al 2009;Machado et al 2014;El-Waziry et al 2015) evaluated individual seaweeds, their combinations or their supplementary effect particularly while using brown and green algae and there is very scanty information available on red seaweeds (Sharma et al 2019). Thus, the present study was undertaken to investigate the effect of inclusion of newly developed Kappaphycus alvarezii based seaweed product https://doi.org/10.33785/IJDS.2022.v75i02.009 (SWP) in the diets of crossbred lactating cows on feed intake, milk production, its composition and organoleptic appraisal.…”