In vitro fermentation of conventional diets commonly fed to dairy cows in Central Myanmar

Abstract

This study consisted of two experiments conducted to evaluate the effective net gas, fermentation kinetics (experiment 1), methane gas concentration, partitioning factor (PF) for microbial protein synthesis and in vitro dry matter digestibility (IVDMD) (experiment 2) of conventional diets commonly fed to dairy cows in Central Myanmar. The conventional diets from four areas [diet from Sin Tel area (Diet-ST), diet from Myay Nguarea (Diet-MN), diet from Ta Pelarea (Diet-TP) and diet from Amarapuraarea (Diet-AM)] were used as experimental diets in this study. In most of conventional diets, rice straw, sorghum stover and natural grass were used as roughage source and cotton seed cake and broken rice were used as concentrate. However in some diets, sesame residue and butter bean residue were used as roughage source instead of sorghum stover and natural grass. The roughage to concentrate ratio and crude protein (CP) content of conventional diets ranged from 53:47 to 72:28 and 11.46 to 17.96%, respectively. In experiment 1,the effective net gas volume of Diet-TP was lower (p<0.05) than Diet-ST and Diet-AM and generally, the fermentation kinetics (a, b, c and a+b) of Diet-TP were also lower than those of other diets. In the experiment 2, the lower value (p<0.05) of short chain fatty acid (SCFA) was found in Diet-MN and Diet-TP while the higher values (p<0.05) of metabolizable energy (ME) and organic matter digestibility (OMD) were observed Diet-AM and Diet-TP. Although methane gas concentration of Diet-TP was higher(p<0.05) than those of other diets, the greater values of IVDMD and PF were observed in Diet-TP. According to these findings, it was perceived that all conventional diets have different nutritional qualities which are useful for production and health of dairy cows; however the Diet-TP possessed the highest nutritional qualities among the conventional diets.

Evaluation of Legumes, Roughages, and Concentrates Based on Chemical Composition, Rumen Degradable and Undegradable Proteins By In Vitro Method

“…Hemicellulose is hydrolyzed by rumen microbes and hemicellulase enzyme, whose final fermentation product is VFA (Liu et al 2020). The DMD and OMD values of feed ingredients in the present study have exceeded those of agricultural by-product feedstuffs already tested (Aung et al 2015).…”

Feeding values of conventional diets and their effects on the performances of dairy cows in Central Myanmar

“…Moreover, Ngwe et al (2012) and Fuma et al (2012) suggested that bean husk supplementation, especially lablab bean husk, might improve the nutritive value of rice straw diet by stimulating fibrolytic bacteria and other associated bacteria. Another reason for the variation of feed intake for dairy cows was the partitioning factor (PF) for the microbial protein synthesis (MPS) efficiency which was highest in Diet-MN (Aung et al, 2016). Blummel et al (1999) recommended that roughage with higher PF has been shown to have higher DMI.…”

“…According to the report of Aung et al (2016), it was noted that the lowest partitioning factor (PF) for microbial protein synthesis (MPS) efficiency was also found in Diet-AM among the experimental diets. Not only digestibility of DM but also that of CP was correlated with the efficiency of microbes in the rumen.…”

“…The reason for this finding was due to the different values of rumen degradable protein (RDP), un degradable protein (UDP) and energy protein synchronization of experimental diets. The higher values of those parameters were observed in the Diet-MN (Aung et al, 2015c).The microbes used the ammonia (available from RDP and urea recycling), amino acid (AA) and peptides in conjunction with available carbohydrates for their growth. They were part of the rumen outflow, and microbial protein might contribute more than 50% of the protein flowing to the small intestine (Clark et al, 1992).…”

“…It is thus needed to evaluate the nutritive values and feeding values of conventional feeds offered to dairy cows in those regions. As the results of in vitro and in situ nutritional evaluation of conventional feeds, the higher nutritional potentials were observed in most conventional feedstuffs (Aung et al, 2015b) and the different nutritional quality such as effective net gas, fermentation kinetics, partitioning factor, in vitro dry matter digestibility (Aung et al, 2016), degradation kinetics and the energy protein synchronization (Aung et al, 2015c) were found in conventional diets. However, it is still crucial to determine the feeding values of conventional dietsand their effect on the performances of dairy cows.…”