Effects of Different Fermentation Time on Nutritional Composition,Fermentation Quality,Cornell Net Carbohydrate Protein System Components and Rumen Degradation Characteristics of Oat-Feed Pea Wrapped Fermentation Total Mixed Ration
The purpose of this experiment was to investigate the effects of different fermentation time on nutri-tional composition,fermentation quality,Cornell net carbohydrate protein system(CNCPS)components and rumen degradation characteristics of oat-feed pea wrapped fermentation total mixed ration(TMR)in alpine re-gions,and to analyze the changing rules of nutritional composition and rumen degradation characteristics of fer-mentation TMR under different fermentation time.The 6∶4 mixture of oat and feed pea was mowed,the barley straw,rape straw,rape meal and premix were added,and then evenly sprayed with lactic acid bacterial a-gents,which were made into a wrapped fermentation TMR,stored at outdoor temperature(-10 to 15 ℃),and sampled for determination of nutritional composition,fermentation quality,CNCPS components and rumen degradation characteristics on fermented 30,120 and 200 days,respectively.The results showed as follows:1)the acid detergent fiber and acid detergent lignin contents at fermented 200 days were significantly higher than those at fermented 30 and 120 days(P＜0.05).2)The ammonium nitrogen and acetic acid contents at fermented 30 days was significantly lower than those at fermented 120 and 200 days(P＜0.05).3)CNCPS a-nalysis showed that the slow degradation true protein content at fermented 120 days was the lowest,and signifi-cantly lower than that at fermented 30 days(P＜0.05);the carbohydrate content at fermented 120 days was significantly higher than that at fermented 30 and 200 days(P＜0.05),and the unavailable carbohydrate con-tent at fermented 200 days was significantly higher than that at fermented 30 and 120 days(P＜0.05).4)The NRC model analysis showed that the true digestible fatty acid content at fermented 30 days was significantly higher than that at fermented 120 and 200 days(P＜0.05),the maintain level total digestible nutrient content and production level digestible energy,production level metabolizable energy,production level lactation net en-ergy,maintenance net energy and net energy for gaining weight at fermented 200 days were significantly lower than those at fermented 30 and 120 days(P＜0.05).5)The 72 h actual gas production,theological maximum gas production and gas production rate at fermented 200 days were significantly lower than those at fermented 30 and 120 days(P＜0.05).The crude protein degradation rate at fermented 200 days was significantly lower than that at fermented 30 and 120 days(P＜0.05).The rumen pH at fermented 120 days was significantly low-er than that at fermented 30 and 200 days(P＜0.05).The rumen ammonium nitrogen content at fermented 30 days was significantly higher than that at fermented 120 and 200 days(P＜0.05).In conclusion,under extreme climatic conditions in alpine regions,the quality of fermentation TMR was decrease with the fermentation time increase,and fermented 30 and 120 days can effectively preserve the nutrients,the fermentation TMR formula-ted using this formula can prolong the storage time of feeds,improve the utilization rate of non-conventional feeds,and maintain the nutritional needs of ruminants.[Chinese Journal of Animal Nutrition,2024,36(9):6058-6071]
fermentation TMRfermentation timequalityCNCPSNRC model
万方数据
维普
