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Effects of rumen-degradable protein balance on rumen fermentation in continuous culture fermenters
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Twelve dual-flow continuous culture fermenters (culture 8 d with 5 d for adjustment and 3 d for sample collection) were used to evaluate the effects of rumen-degradable protein balance (RDPB) on rumen fermentation.The different RDPB levels in six diets were as follows:- 16.84,-8.87,- 0.87,+ 7.13,+ 15.13,and + 23.12 g RDPB/kg DM.Results indicated that RDPB had a significant effect on fermenter NH3-N (P ＜ 0.0001),but had less effect on the fermenter pH (P=0.058),total VFA concentration (P=0.57),or acetate molar proportion (P=0.70).The decrease in rumen-available N in the diets with the RDPB levels at + 15.13,+ 7.13,- 0.87,- 8.87,- 16.84 g RDPB/kg DM resulted in NH3-N concentration decreasing at 9％,52％,104％ and 118％ in rumen compared with the diet of+ 23.12 g RDPB/kg DM.Total VFA concentration,acetic acid and valeric acid at different time points was altered (P＜0.05) by the treatment.With the increase of dietary RDPB,the total NH3-N flowing out of fermenters linearly increased,and the N losses also increased.
rumen-degradable protein balanceartificial rumenrumen fermentation
Qiufeng LI、Yanxia GAO、Yufeng CAO、Zhihua FENG、Jianguo LI
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College of Animal Science and Technology, Agricultural University of Hebei, Baoding 071001, China
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