PSX-B-1 Effect of exposure time and dose of effective microorganisms (EM®) on feed in vitro rumen fermentation and digestibility

Abstract The objective was to evaluate the effect of feed inoculation with effective microorganisms (EM®) (mainly containing Lactobacillus spp.,Rhodopseudomona palustrisand Saccharomyces cerevisiae) on rumen fermentation using in vitrogas production technique. We hypothesized that increasing doses and allowing exposure of EM® for up to 48 hours, would improve digestibility and rumen fermentation. The experimental design was a 4×4 completely randomized block design including 4 EM® levels [(0(EM0), 0.5(EM0.5), 1.0 (EM1) and 1.5 (EM1.5) mL EM® / kg DM] and 4 preincubation times [0 (T0), 12(T12), 24(T24), 48 (T48) h], with four repetitions per treatment. Treatments were evaluated using 100ml glass bottles with 0.5g of the diet (20% corn stover, 20% oat hay, 48.8% ground corn, 7% molasses, 1.2% urea, 1% soybean meal, 0.9% mineral premix,1.1% salt, dry matter basis) incubated with sheep ruminal fluid in 3 different occasions. Data were analyzed with PROC MIXED of SAS and orthogonal contrasts to determine the linear and quadratic effects of EM dose and exposure time. Interaction (P < 0.05) of EM x T was observed for in vitrodry matter digestibility (IVDMD), maximum gas volume (Vmax), total volatile fatty acids (VFA), acetate (ACE), propionate (PROP), butyrate (BUT) and ammonia-nitrogen (NH3), IVDMD was higher (P < 0.01, 4.8 and 3.72%) for T48EM1.5 than T12EM0 and T0EM0, PROP was higher (P < 0.05) for T48EM0, T48EM1 and 1.5 than T12EM0. The ACE:PROP ratio was higher (P < 0.05, 17.2%) for T12EM0 than T48EM1.5. IVDMD, PROP and NH3 linearly increased (P < 0.01) with increasing exposure time. EM levels have a quadratic effect (P < 0.01) with maximum response at EM0.5. It was concluded that the addition of 0.5 to 1.5 mL/kg DM of EM® to a sheep diet and increasing preincubation time, up to 48h, improve feed fermentation and digestibility.Project was supported by UNAM, DGAPA, PAPIIT (IT202120).

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PSXIV-21 Effect of high-tannin sorghum grain on rumen fermentation and methane production in vitro

Journal of Animal Science ◽

10.1093/jas/skz258.856 ◽

2019 ◽

Vol 97 (Supplement_3) ◽

pp. 432-432

Author(s):

Adolfo Raramuri Méndez-Sánchez ◽

Karen A Beauchemin ◽

Luis Corona ◽

Claudia Cecilia Márquez-Mota ◽

Atmir Romero-Pérez

Keyword(s):

Block Design ◽

Rumen Fermentation ◽

Gas Production ◽

Ch4 Production ◽

Randomized Block Design ◽

Negative Effect ◽

Quadratic Effects ◽

Set Up ◽

Sorghum Grain

Abstract Tannins are natural compounds with potential to reduce enteric methane (CH4) emissions in ruminants. High-tannin sorghum (HTS) varieties are cultivated in different regions of the world, including Mexico. The objective of this study was to evaluate the effects of HTS on rumen fermentation and CH4 production using a batch culture system. The experiment was set up as a completely randomized block design using a 3 × 5 factorial arrangement with 3 grains [HTS, low-tannin sorghum (LTS), and corn, with 19.6, 0.07 and 0 g of condensed tannins (CT)/kg dry matter (DM) respectively] and 5 grain to forage (alfalfa hay) proportions (20:80, 40:60, 60:40, 80:20 and 100:0). Data were analyzed using the MIXED procedure of SAS. Contrasts were used to determine linear and quadratic effects of grain:forage proportions. A decrease of 2.96% in CH4 concentration was observed for sorghum treatments compared to corn (P < 0.01). However, HTS and LTS were not different from each other (P = 0.76). Furthermore, CH4 production (mL/d) decreased (P < 0.01) by 19.13 and 8.53% with HTS compared with corn and LTS respectively. This reduction was associated with a decrease (P < 0.01) of 14.52 and 10.04% in total gas production with HTS as compared to corn and LTS. Both, CH4 and gas production decrease, were associated with reduced DM digestibility for HTS, which can be a negative effect of CT in HTS. Sorghum treatments produced 14.56% less CH4 (mL/g DM; P < 0.01) than corn. This was partially explained by a 7.98% decrease in DMD with sorghum treatments. As expected, gas production linearly increased and rumen pH linearly decreased with increasing levels of grain (P < 0.01). In conclusion, HTS had no advantage over LTS in terms of CH4 production. Nonetheless, sorghum grain, substituted for corn, can be an option to decrease CH4 production in ruminants, but digestibility might be compromised.

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Effect of saline water on rumen fermentation and serum profile in Murrah male calves

Indian Journal of Animal Research ◽

10.18805/ijar.v0iof.7824 ◽

2017 ◽

Author(s):

Preeti . ◽

Neelam Kewalramani ◽

S. S. Kundu ◽

Amit Sharma

Keyword(s):

Water Intake ◽

Saline Water ◽

Block Design ◽

Experimental Period ◽

Blood Parameters ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Monthly Interval ◽

Blood Profile ◽

Randomized Block Design

Twenty growing male Murrah calves, with average body weight (kg) 220±5, were randomly assigned to five treatments of water containing total dissolved solids (TDS; ppm) viz CON=500; T1=2,000; T2=4,000; T3=6,000 and T4=8,000 at National Dairy Research Institute (NDRI), Karnal India. Animals were arranged in a randomized block design with 120-day experimental period. Feed and water intake were measured daily, rumen fermentation parameters and blood profile were evaluated at monthly interval. Water intake was apparently higher in T1 (17.46 l/day) and T2 (16.77 l/day) as compared to CON (control; 14.07 l/day) but did not differ significantly. However, water intake was lower (P less than 0.05) in T3 (10.40 l/day) and T4 (8.18 l/day) as compared to group T1, T2 and T3CON. Except ammonia nitrogen which was decreased with increasing TDS of water, all other rumen liquor parameters were found similar. In blood parameters, there was significant decrease (P less than 0.05) in plasma glucose, total protein, and albumin while there was significant increase (P less than 0.05), in AST and ALT with increasing TDS of water. Blood Urea Nitrogen, creatinine, uric acid were not affected. On the basis of above results it was inferred that water intake was decreased at higher TDS (above 4000 ppm)

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Increasing Buffering Capacity Alters Rumen Microbiota Composition and Enhances Rumen Fermentation Characteristics of High-Concentrate Fed Hanwoo Steers

10.21203/rs.3.rs-354029/v1 ◽

2021 ◽

Author(s):

Sonny Ramos ◽

Seon Ho Kim ◽

Chang Dae Jeong ◽

Lovelia L. Mamuad ◽

A-rang Son ◽

...

Keyword(s):

Bacterial Community ◽

Volatile Fatty Acids ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Buffering Capacity ◽

Ruminal Fermentation ◽

Drastic Decrease ◽

Degrading Bacteria

Abstract Background: Rumen bacterial community is mainly affected by the type of diet consumed by the host animals. High concentrate diet increases the abundance of lactic acid producers and utilizers due to high level of non-structural carbohydrates thus reducing the number of fiber-degrading bacteria because of drastic decrease in pH. Dietary buffers are essential in regulating rumen pH through the compounds responsible in resisting drastic decrease in pH once cattle were fed with high-concentrate diet. However, no study has evaluated the effects of buffering capacity and efficiency in alleviating chronic acidosis in rumen. Ruminal metataxonomic and fermentation characteristics analyses were conducted to evaluate the effect of different buffering capacities on in vitro and in vivo experiments in high-concentrate fed Hanwoo steers. Results: Results revealed that BC0.9% and BC0.5% had similar and significant effect (P < 0.05) on in vitro ruminal fermentation at 3 to 24 h incubation. Both BC0.9% and BC0.5% had significantly highest (P < 0.05) buffering capacity, pH, and ammonia-nitrogen (NH3-N) than BC0.3% and CON at 24 h of incubation. Individual and total volatile fatty acids (VFA) were significantly lowest in CON. Increasing buffering capacity concentration showed linear effect on pH at 6 to 24 h while total gas and NH3-N at 3 and 12 h. Phylum Bacteroidetes dominated all treatments but a higher abundance of Firmicutes in BC0.5% than others. Ruminoccocus bromii and Succiniclasticum ruminis were dominant in BC0.5% and Bacteroides massiliensis in BC0.3%. The normalized data of relative abundance of observed OTUs’ representative families have grouped the CON with BC0.3% in the same cluster, whereas BC0.5% and BC0.9% were clustered separately which indicates the effect of varying buffering capacity of buffer agents. Principal coordinate analysis (PCoA) on unweighted UniFrac distances revealed close similarity of bacterial community structures within and between treatments and control, in which BC0.9% and BC0.3% groups showed dispersed community distribution. Conclusion: Our findings showed that increasing buffering capacity enhances rumen fermentation parameters and affects rumen microbiome by altering bacterial community through distinct structure between high and low buffering capacity, thus an important factor contributed to the prevention of ruminal acidosis during a high-concentrate diet.

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Effects of Thymol Supplementation on Goat Rumen Fermentation and Rumen Microbiota In Vitro

Microorganisms ◽

10.3390/microorganisms8081160 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1160 ◽

Cited By ~ 1

Author(s):

Jiangkun Yu ◽

Liyuan Cai ◽

Jiacai Zhang ◽

Ao Yang ◽

Yanan Wang ◽

...

Keyword(s):

Methane Production ◽

Volatile Fatty Acids ◽

Rumen Fluid ◽

Optimal Dose ◽

Illumina Miseq ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Gas Production ◽

Rumen Microbiota

This study was performed to explore the predominant responses of rumen microbiota with thymol supplementation as well as effective dose of thymol on rumen fermentation. Thymol at different concentrations, i.e., 0, 100 mg/L, 200 mg/L, and 400 mg/L (four groups × five replications) was applied for 24 h of fermentation in a rumen fluid incubation system. Illumina MiSeq sequencing was applied to investigate the ruminal microbes in addition to the examination of rumen fermentation. Thymol doses reached 200 mg/L and significantly decreased (p < 0.05) total gas production (TGP) and methane production; the production of total volatile fatty acids (VFA), propionate, and ammonia nitrogen, and the digestibility of dry matter and organic matter were apparently decreased (p < 0.05) when the thymol dose reached 400 mg/L. A thymol dose of 200 mg/L significantly affected (p < 0.05) the relative abundance of 14 genera of bacteria, three species of archaea, and two genera of protozoa. Network analysis showed that bacteria, archaea, and protozoa significantly correlated with methane production and VFA production. This study indicates an optimal dose of thymol at 200 mg/L to facilitate rumen fermentation, the critical roles of bacteria in rumen fermentation, and their interactions with the archaea and protozoa.

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In vitro Inoculation of Fresh or Frozen Rumen Fluid Distinguishes Contrasting Microbial Communities and Fermentation Induced by Increasing Forage to Concentrate Ratio

Frontiers in Nutrition ◽

10.3389/fnut.2021.772645 ◽

2022 ◽

Vol 8 ◽

Author(s):

Zhi Yuan Ma ◽

Ju Wang Zhou ◽

Si Yu Yi ◽

Min Wang ◽

Zhi Liang Tan

Keyword(s):

Bacterial Diversity ◽

Volatile Fatty Acids ◽

Rumen Fluid ◽

Starch Content ◽

Block Design ◽

Rumen Fermentation ◽

Rumen Microorganisms ◽

Fermentative Bacteria ◽

In Vitro Inoculation

In vitro rumen batch culture is a technology to simulate rumen fermentation by inoculating microorganisms from rumen fluids. Although inocula (INO) are commonly derived from fresh rumen fluids, frozen rumen fluids are also employed for the advantages of storing, transporting, and preserving rumen microorganisms. The effects of frozen INO on microbial fermentation and community may be interfered with by substrate type, which has not been reported. This study was designed to test whether rumen fluid treatments (i.e., fresh and frozen) could interact with incubated substrates. A complete block design with fractional arrangement treatment was used to investigate the effects of INO (fresh or frozen rumen fluids) and concentrate-to-forage ratios (C/F, 1:4 or 1:1) on rumen fermentation and microbial community. The effects of increasing C/F were typical, including increased dry matter (DM) degradation and total volatile fatty acids (VFA) concentration (P < 0.001), and decreased acetate to propionate ratio (P = 0.01) and bacterial diversity of richness and evenness (P ≤ 0.005) with especially higher fermentative bacteria such as genus Rikenellaceae_RC, F082, Prevotella, Bacteroidales_BS11, Muribaculaceaege, and Christensenellaceae_R-7 (P ≤ 0.04). Although frozen INO decreased (P < 0.001) DM degradation and altered rumen fermentation with lower (P ≤ 0.01) acetate to propionate ratio and molar proportion of butyrate than fresh INO, typical effects of C/F were independent of INO, as indicated by insignificant INO × C/F interaction on substrate degradation, VFA profile and bacterial community (P ≥ 0.20). In summary, the effect of C/F on fermentation and bacterial diversity is not interfered with by INO type, and frozen INO can be used to distinguish the effect of starch content.

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Effects of garlic supplementation on in vitro nutrient digestibility, rumen fermentation, and gas production

South African Journal of Animal Science ◽

10.4314/sajas.v51i2.15 ◽

2021 ◽

Vol 51 (2) ◽

pp. 271-279

Author(s):

M.R. Kekana ◽

D. Luseba ◽

M.C. Muyu

Keyword(s):

Fatty Acids ◽

Crude Protein ◽

Dry Matter ◽

Volatile Fatty Acids ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Gas Production ◽

Nutrient Digestibility ◽

Garlic Powder

Garlic contains secondary metabolites with antimicrobial properties that can alter nutrient digestibility and rumen fermentation, similar to other antimicrobial products. The objectives of the study were to evaluate the effects of garlic powder and garlic juice on in vitro nutrient digestibility, rumen fermentation, and gas production. The treatments consisted of control with no additives, garlic powder, and garlic juice at 0.5 ml and 1 ml. The digestibility of dry matter, crude protein and neutral detergent fibre were determined after 48 hours incubation. Rumen ammonia nitrogen and volatile fatty acids were determined at 12 hours and 24 hours incubation. The cumulative gas production was recorded periodically over 48 hours. The in vitro dry matter disappearance decreased with 1 ml of garlic juice compared with control. The crude protein degradability in garlic powder and garlic juice was lower than in control. Volatile fatty acids increased in all treatments. Individual volatile fatty acids were significantly different, especially propionate, whereas the acetate to propionate ratio was reduced by garlic juice, and ammonia nitrogen was reduced by garlic powder and 0.5 ml of garlic juice. The cumulative gas production increased significantly with both levels of garlic juice. The addition of garlic juice at 0.5 mL/100 ml could enhance the production of propionate, and reduce the acetate to propionate ratio, implying that the supply of hydrogen for methanogens was limited.

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Enhance in-vitro rumen fermentation of Panicum maximum with biological supplements

Jurnal Ilmu Ternak dan Veteriner ◽

10.14334/jitv.v24i2.1963 ◽

2019 ◽

Vol 24 (2) ◽

pp. 68

Author(s):

Sumudu Chathurika ◽

Sathya Sujani ◽

Ariyathilaka Manawadu ◽

Thakshala Seresinhe

Keyword(s):

Block Design ◽

Plant Secondary Metabolites ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Gas Production ◽

Feed Additives ◽

Panicum Maximum ◽

Tridax Procumbens ◽

In Vitro Rumen Fermentation

<p class="abstrak2">Recently the utilization of biological feed additives over chemical feed additives in animal feeds have increased. The objective of the present study was to evaluate the effect of supplementing wild guinea grass (panicum maximum) with two plant species, artocarpus heterophyllus (jack leaves; ah) and tridax procumbens (Tp) containing plant secondary metabolites tannin and saponin, respectively and the enzyme product dyadic cellulase (Ce) and yeast (Ye). For each suplement two levels of treatments were tested. In plant-based suplements 20 (Aht1, Tpt1) and 30% (Aht2 and Tpt2) substituted the base substrate. The enzyme was applied as 10 µl (Cet1) and 20 µl (Cet2) and yeast as 4 mg (Yet1) and 6 mg (Yet2). the experimental design was a randomized complete block design (rcbd) and the period of in vitro rumen fermentation incubation was 72 hrs. All treatments significantly (P < 0.05) enhanced the in vitro gas production (Ivgp) compared with the control. Treatments of ah and ce significantly (P < 0.05) improved the in vitro rumen dry matter degradability (ivrdmd). All treatments significantly (P<0.05) suppressed the ruminal protozoa population as compared to the control. Ammonia nitrogen (Nh3-N) production was not significantly (P>0.05) influenced with supplements. in conclusion, treatments enhanced the rumen fermentation in means of enhanced ivgp, ivrdmd and reduced protozoa numbers.</p>

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In vitro evaluation of the association of chitosan and cashew nut shell liquid as additives for ruminants

Revista Brasileira de Saúde e Produção Animal ◽

10.1590/s1519-994005102019 ◽

2019 ◽

Vol 20 ◽

Author(s):

Daniele Cristina PEREIRA ◽

Rafael Henrique de Tonissi e Buschinelli de GOES ◽

Antônio Campanha MARTINEZ ◽

Jefferson Rodrigues GANDRA ◽

Eduardo PRESENDO ◽

...

Keyword(s):

Block Design ◽

Ammonia Nitrogen ◽

Animal Nutrition ◽

In Vitro Digestibility ◽

Cashew Nut Shell Liquid ◽

In Vitro Evaluation ◽

Cashew Nut ◽

Randomized Block Design ◽

Cashew Nut Shell

ABSTRACT This study evaluated the in vitro digestibility of nutrients from different diets added with chitosan (Q), technic cashew nut shell liquid (LCC) and the association of Q and LCC. The treatments used consisted of 4 diets (forage: concentrate ratio of 100: 0, 50:50, 40:60 and 20:80) associated with 4 additives (control, chitosan, LCC and the association of Q + LCC), totaling 16 treatments, in a 4x4 factorial randomized block design. The dosages used were: Control (without additives), LCC (600mg/kg DM), Chitosan (900mg/kg DM), and LCCQ (600mg/kg LCC DM + 900mg/kg Chitosan DM). In the laboratory, samples were analyzed for IVDMD, IVNDFD, IVCPD, pH and RAN (ruminal ammonia nitrogen). For pH and RAN analyses, samples were taken at 0, 2, 4, 6 and 8 hours after incubation. The results showed higher digestibility of DM, NDF and CP for diets with chitosan and technic cashew nut shell liquid alone and higher pH and RAN values in the diets containing the two additives. The association of additives brings better results for animal nutrition and increases ruminant productivity.

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150 Effect of Ergot Alkaloids and a Mycotoxin Deactivating Product on in vitro Rumen Fermentation Using the Rumen Simulation Technique (RUSITEC)

Journal of Animal Science ◽

10.1093/jas/skab235.141 ◽

2021 ◽

Vol 99 (Supplement_3) ◽

pp. 78-78

Author(s):

Jenna Sarich ◽

Kim Stanford ◽

Karen S Schwartzkopf-Genswein ◽

Tim A McAllister ◽

Barry Blakley ◽

...

Keyword(s):

Fixed Effects ◽

Volatile Fatty Acids ◽

Block Design ◽

Control Diet ◽

Ergot Alkaloids ◽

Rumen Fermentation ◽

Simulation Technique ◽

Neutral Detergent Fiber ◽

Sample Collection

Abstract A rumen simulation technique (RUSITEC) investigated effects of ergot alkaloids (E) and a mycotoxin deactivating product (Biomin® AA; B) on nutrient digestion, rumen fermentation, total gas and methane emissions. Fermenters received a finishing diet of 90:10 concentrate:barley silage. Using a randomized complete block design, treatments were assigned (4 vessels/treatment) within two RUSITECs in a 2 × 2 factorial. Treatments included: 1) control diet, 2) control + 1 g B, 3) control + 20 ppm E, and 4) control + 20 ppm E + 1 g B. The study had a 14-d experimental period, with 7-d adaptation and 7-d sample collection. Data were analyzed in SAS using PROC mixed including fixed effects of E, B, and E×B interaction. Random effects included RUSITEC apparatus and cow rumen inoculum (n = 4). Ergot decreased dry matter disappearance (DMD) (P < 0.05; 87.9 vs. 87.2%) and organic matter disappearance (OMD) (P < 0.05; 88.8 vs. 88.4%). Adding B increased OMD (P < 0.05; 88.3 vs. 88.9%) and neutral detergent fiber disappearance (NDFD) (P < 0.01); however, an E×B interaction was observed for NDFD (P < 0.01) with B promoting greater increases with E. Ergot decreased acetate proportions (P < 0.01) and increased isovalerate (P < 0.05). Consequently, acetate:propionate was reduced (P < 0.05) with E. Inclusion of B increased total volatile fatty acids (P < 0.01), and proportions of acetate (P < 0.05) and propionate (P < 0.05), and decreased valerate (P < 0.01), isovalerate (P < 0.01), and caproate (P < 0.01). Treatments did not affect (P ≥ 0.17) ammonia-N, total gas, or methane production (mg/d or mg/g of OM fermented). In conclusion, E reduced OMD and acetate production, but these responses were reversed by the addition of B.

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Effect of melamine onin vitrorumen microbial growth, methane production and fermentation of Chinese wild rye hay and maize meal in binary mixtures

The Journal of Agricultural Science ◽

10.1017/s0021859613000725 ◽

2013 ◽

Vol 152 (4) ◽

pp. 686-696 ◽

Cited By ~ 6

Author(s):

H. J. YANG ◽

H. ZHUANG ◽

X. K. MENG ◽

D. F. ZHANG ◽

B. H. CAO

Keyword(s):

Volatile Fatty Acids ◽

Ammonia Nitrogen ◽

Rumen Fermentation ◽

Gas Production ◽

Hydrogen Gas ◽

Batch Cultures ◽

Branched Chain ◽

Micro Organisms ◽

High Forage

SUMMARYThe effects of melamine on gas production (GP) kinetics, methane (CH4) production and fermentation of diets differing in forage content (low-forage (LF) diet: 200 g/kg and high-forage (HF) diet: 800 g/kg) by rumen micro-organismsin vitrowere studied using batch cultures. Rumen contents were collected from three Simmental×Luxi crossbred beef cattle. Melamine was added to the incubation bottles to achieve final concentration of 0 (control), 2, 6, 18, 54, 162 and 484 mg/kg of each diet. Cumulative GP was continuously measured in an automated gas recording instrument during 72 h of incubation, while fermentation gas end-products were collected to determine molar proportions of carbon dioxide (CO2), CH4and hydrogen gas (H2) in manually operated batch cultures. Differences in GP kinetics and fermentation gases were observed in response to the nature of the diets incubated. Although melamine addition did not affect GP kinetics and fermentation gas pattern compared to the control, the increase of melamine addition stimulated the yield of CH4by decreasing CO2, especially during the fermentation of the HF diet. The concentrations of ammonia nitrogen (N), amino acid N and microbial N in culture fluids were greater in the fermentation of LF- than HF diets, and these concentrations were increased by the increase of melamine addition after 72-h fermentation. The concentrations of total volatile fatty acids (VFA) were greater in HF than LF diets. The addition of melamine decreased total VFA concentrations and this response was greater in HF than LF diet fermentations. Melamine addition did not affect molar proportions of acetate, butyrate, propionate and valerate compared with the control; however, branched-chain VFA production, which was lower in the HF than the LF diet, was increased by the melamine addition, especially in the HF diet fermentation. The ratio of non-glucogenic to glucogenic acids was lower in the HF than the LF diet, but it was not affected by melamine addition. In brief, the greater reduction in the rate and extent of rumen fermentation found for the HF diet in comparison with the LF diet suggested that rumen fermentation rate and extentin vitrodepended mainly on the nature of the incubated substrate, and that they could be further inhibited by the increase of melamine addition.

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