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Effects of Dietary Acidogenicity Values on Rumen Fermentation Characteristics and Nutrients Digestibility

  • Choi, Y.J. ;
  • Lee, Sang S. ;
  • Song, J.Y. ;
  • Choi, N.J. ;
  • Sung, H.G. ;
  • Yun, S.G. ;
  • Ha, Jong K.
  • Received : 2002.12.10
  • Accepted : 2003.08.20
  • Published : 2003.11.01

Abstract

This study was conducted to observe effects of dietary acidogenicity value (AV) on rumen fermentation characteristics and nutrients digestibility. The AV of feedstuffs was based on the dissolution of Ca from $CaCO_3$ powder added at the end of a 24 h in vitro fermentation. Three diets were formulated to be iso-energetic and iso-nitrogenous with different AV. Two experiments were involved in this study. In experiment 1, it appears that pH, $NH_3-N$ concentration and A:P ratio tended to decrease, but gas production, VFA production and DM disappearance tended to increase with increasing dietary AV. In experiment 2, the rumen pH tended to decrease in order of high AV>medium AV>low AV treatment, respectively. There were no significant effects of dietary AV on $NH_3-N$ concentration, enzyme activity and nutrient digestibility. In addition, total VFA and individual VFA concentrations tended to increase with increasing dietary AV without significance. In fact, we hypothesized that different dietary AV would affect rumen fermentation and nutrients digestibility because dietary AV was adjusted with fermentable carbohydrate sources. The present results indicate that differences in dietary AV between treatments were too small to affect rumen fermentation and its effects were minimal.

Keywords

Dietary AV;Rumen Fermentation;Digestibility;VFA

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Cited by

  1. Changes in ruminal fermentation, milk performance and milk fatty acid profile in dairy cows with subacute ruminal acidosis and its regulation with pelleted beet pulp vol.67, pp.6, 2013, https://doi.org/10.1080/1745039X.2013.842038

Acknowledgement

Supported by : Rural Development Administration