Effects of Steam Explosion and Steam Explosion+Fermentation on Nutritional Components,in Vitro Rumen Fermentation Characteristics and Methane Production of Bagasse
This study was conducted to investigate the effects of steam explosion and steam explosion+fermen-tation on nutritional components,in vitro rumen fermentation characteristics and methane(CH4)production of bagasse.Bagasse was treated with steam explosion and steam explosion+fermentation,and 3 groups were de-signed:control group(CK group,untreated bagasse),steam explosion group(SE group,steam explosion treated bagasse)and steam explosion+fermentation group(SE+F group,steam explosion+fermentation treated bagasse),each group contained 3 replicates.The conventional nutritional components and carbohydrate compo-sition of bagasse in the 3 groups were analyzed,and the Xiangdong black goat was selected as rumen fluid do-nor animal for 72 h in vitro rumen fermentation trial.The results show that compared with CK group,the con-tents of neutral detergent soluble,water soluble carbohydrate and total sugar in bagasse of SE group were sig-nificantly increased(P＜0.05);the in vitro rumen fermentation dry matter degradation rate,neutral detergent fiber(NDF)degradation rate,total volatile fatty acid concentration and acetate to propionate ratio were signifi-cantly increased(P＜0.05),and the gas production and CH4 production during 8 to 72 h were obvious im-proved.Compared with SE group,the contents of crude protein,true protein and neutral detergent soluble in bagasse of SE+F group were significantly increased(P＜0.05),and the contents of hemicellulose,NDF and acid detergent fiber were significantly decreased(P＜0.05);the in vitro rumen fermentation total volatile fatty acid concentration and acetate to propionate ratio were significantly decreased(P＜0.05),the gas production and CH4 production during 8 to 72 h were obvious decreased,and the ammonia nitrogen content was signifi-cantly increased(P＜0.05).In summary,the steam explosion treatment can increase water soluble carbohy-drate content of bagasse,and release more monosaccharide,promote the degradation of bagasse and improve the total volatile fatty acids concentration during in vitro rumen fermentation.Microbial fermentation of bagasse after steam explosion can promote the rumen microbial protein synthesis and reduce the CH4 production.[Chi-nese Journal of Animal Nutrition,2024,36(6):4003-4013]
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