Effect of increasing availability of water-soluble carbohydrates on in vitro rumen fermentation

Michael R. F. Lee, Roger J. Merry, David R. Davies, Jon M. Moorby, Mervyn O. Humphreys, Michael K. Theodorou, John C. MacRae, Nigel D. Scollan

Research output: Contribution to journalArticlepeer-review

86 Citations (SciVal)

Abstract

The effect of adding water-soluble carbohydrate (WSC) on the microbial fermentation of fresh perennial ryegrass was examined in an in vitro RUSITEC system over two 10 day periods. Four treatment levels of WSC were used: a basal grass and a basal grass plus a sugar infusion to raise the WSC basal grass level by approximately 1.25×; 1.5× and 1.75×. The infusion was a mixture of inulin and sucrose (80:20) infused over the first 14 h of each 24 h cycle, based on a preliminary study which indicated a linear disappearance of forage WSC over this period. With increasing WSC inclusion there were linear reductions in pH and ammonia-N (NH3N) (P=0.001) but only a small increase in total volatile fatty acid concentration. There was also a decrease in the proportion of acetate and an increase in propionate with increasing WSC inclusion (P=0.02 and 0.009, respectively). Microbial nitrogen production was similar for the first three treatments of Basal to Basal × 1.5 but was lower at the highest level of WSC inclusion (P
Original languageEnglish
Pages (from-to)59-70
Number of pages12
JournalAnimal Feed Science and Technology
Volume104
Issue number1-4
Early online date10 Jan 2003
DOIs
Publication statusPublished - 20 Feb 2003

Keywords

  • water-soluble carbohydrate
  • rumen
  • microbial protein
  • ammonia
  • volatile fatty acids

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