In Vitro Digestion Products of Ration Contain Different Levels of Faba Beans Treated With Formaldehyde Using Arabi Sheep Rumen Liquid

Abstract

Faba beans are a major protein source for both ruminant and non-ruminant species. A current study focuses on the in vitro digestion of five dietary regimens with different levels of faba bean (Vicia faba), 0 (control), 5% (T2), 5% + formalin (T3), 10% (T4), and 10% + formalin (T5). The in vitro fermentation characteristics were studied for 48 h using rumen liquid from sheep as inoculum. Gas production during the period of incubation was recorded. The digestibility of dry matter and the volatile fatty acid were calculated at the fermentation end. Evident in vitro degradability of DM (ivTDDM), OM degradability (ivOMD) was decreased by the degree of expansion as faba replaced soya bean meal at 10% especially with formalin. Microbial weight (g / kg DM) factor of partitioning (PF), and ammonia concentration were slightly lower by adding 10 percent of faba beans with formalin or without. Metabolizable vitality (ME) (MJ/ kg DM), volatile fatty acid and microbial production efficiency (MPE) were more common in all types of diets. In conclusion replacing soybeans with faba beans did not lead to significant changes to the rumen fermentation and digestion of sheep nutrients. The findings of this study support the likelihood that faba bean might be used in ruminant nutrition with the benefit that it has a distinct nutritional characteristic that affect the parameters of in vitro fermentation.