Association of fibre degradation with ruminal dissolved hydrogen in growing beef bulls fed with two types of forages

Wang R.; Wang M.; Lin B.; Ma Z.Y.; Ungerfeld E.M.; Wu T.T.; Wen J.N.; Zhang X.M.; Deng J.P.; Tan Z.L.

Keywords: Corn stover silage; Dissolved hydrogen; Dissolved methane; Fibre degradation; Napier grass silage; Rumen fermentation

Abstract

The present study investigated the association between fibre degradation and the concentration of dissolved molecular hydrogen (H2) in the rumen. Napier grass (NG) silage and corn stover (CS) silage were compared as forages with contrasting structures and degradation patterns. In the first experiment, CS silage had greater 48-h DM, neutral-detergent fibre (NDF) and acid-detergent fibre degradation, and total gas and methane (CH4) volumes, and lower 48-h H2 volume than NG silage in 48-h in vitro incubations. In the second experiment, twenty-four growing beef bulls were fed diets including 55 % (DM basis) NG or CS silages. Bulls fed the CS diet had greater DM intake (DMI), average daily gain, total-tract digestibility of OM and NDF, ruminal dissolved methane (dCH4) concentration and gene copies of protozoa, methanogens, Ruminococcus albus and R. flavefaciens, and had lower ruminal dH2 concentration, and molar proportions of valerate and isovalerate, in comparison with those fed the NG diet. There was a negative correlation between dH2 concentration and NDF digestibility in bulls fed the CS diet, and a lack of relationship between dH2 concentration and NDF digestibility with the NG diet. In summary, the fibre of CS silage was more easily degraded by rumen microorganisms than that of NG silage. Increased dCH4 concentration with the CS diet presumably led to the decreased ruminal dH2 concentration, which may be helpful for fibre degradation and growth of fibrolytic micro-organisms in the rumen.

Más información

Título según SCOPUS: Association of fibre degradation with ruminal dissolved hydrogen in growing beef bulls fed with two types of forages
Título de la Revista: British Journal of Nutrition
Volumen: 125
Número: 6
Editorial: Cambridge University Press
Fecha de publicación: 2021
Página final: 610
Idioma: English
DOI:

10.1017/S0007114520002962

Notas: SCOPUS