154 Forage intake, digestibility, and ruminal fermentation characteristics of beef cows supplemented with a Bacillus-based probiotic

Abstract

Abstract The aim of this study was to evaluate the influence of a Bacillus-based probiotic supplementation on intake, digestibility, and ruminal fermentation parameters of beef cows consuming a low-quality forage diet (7.0% CP, 60% NDF, 39% ADF, DM basis). Ruminally fistulated Angus × Hereford cows [n = 15; age = 6.1 ± 1 yr; body weight (BW) = 655 ± 57] were used in two identical complete randomized designs, housed in individual pens with water, and forage intake monitored daily. Treatments consisted of 1) 500 g of protein supplement (dry distillers grain + mineral mix) without probiotic (CON n = 15), and 2) 500 g of protein supplement + 3 g of a probiotic containing Bacillus licheniformis and B. subtilis (BOV; n = 15; 2.2 ×109 CFU of the mixture/g; Bovacillus, Novonesis, Hørsholm, Denmark). Each experimental period lasted 33 d, consisting of 21 d of adaptation, 12 d of collection, and 30 d of wash-out between periods. From d 22 to 26, fecal samples were collected to determine intake and nutrient digestibility using titanium dioxide as an indigestible marker. On d 27, ruminal fluid was collected at h 0 (before feeding), 4, 8, 12, 16, and 20 post-feeding to evaluate short-chain fatty acid (SCFA) and N-NH3 concentration. From d 28 to 32, hay samples (4 g) were fitted in Dracon bags and incubated in the rumen for 0, 12, 24, 48, 72, 96, and 120 h to determine nutrient digestibility. Cows receiving BOV had greater (P < 0.001) dry matter intake compared with the CON group (Table 1). Also, cows supplemented with BOV had greater (P < 0.02) dry matter and protein digestibility and a tendency (P ≤ 0.07) for greater NDF and ADF forage digestibility compared with CON. A tendency was also detected (P = 0.09) for the degradability of forage dry matter, which was improved in BOV vs. CON. No effects were observed on rumen fermentation characteristics (P ≥ 0.14; Table 2).). In conclusion, adding bacillus-based probiotics enhanced the intake, nutritional digestibility, and degradability of beef cows fed medium-quality forage diets.