Effects of rumen-degradable protein balance on rumen fermentation in continuous culture fermenters

Abstract

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.

Keywords

rumen-degradable protein balance / artificial rumen / rumen fermentation

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