Abstract
Two experiments were conducted to investigate the effects of disodium fumarate on the in vitro rumen fermentation profiles of different substrates and microbial communities. In experiment 1, nine diets (high-forage diet (forage:concentrate, e.g. F:C = 7:3, DM basis), medium-forage diet (F:C = 5:5, DM basis), low-forage diet(F:C = 1:9, DM basis), cracked corn, cracked wheat, soluble starch, tall elata (Festuca elata), perennial ryegrass and rice straw) were fermented in vitro by rumen microorganisms from local goats. The results showed that during 24 h incubations, for all substrates, disodium fumarate increased (p<0.05) the gas production, and tended to increase (p<0.10) the acetate, propionate and total VFA concentration and decrease the ratio of acetate to propionate, whereas no treatment effect was observed for the lactate concentration. The apparent DM loss for tall elata, perennial ryegrass and rice straw increased (p<0.05) with the addition of disodium fumarate. With the exception of tall elata, perennial ryegrass and rice straw, disodium fumarate addition increased the final pH (p<0.05) for all substrates. In experiment 2, three substrates (a high-forage diet, a medium-forage diet and a high concentrate diet) were fermented by mixed rumen microbes in vitro. A polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) technique was applied to compare microbial DNA fingerprints between substrates at the end of 24 h incubation. The results showed that when Festuca elata was used as substrate, the control and disodium fumarate treatments had similar DGGE profiles, with their similarities higher than 96%. As the ratio of concentrate increased, however, the similarities in DGGE profiles decreased between the control and disodium fumarate treatment. Overall, these results suggest that disodium fumarate is effective in increasing the pH and gas production for the diets differing in forage: concentrate ratio, grain cereals and soluble starch, and in increasing dry matter loss for the forages (tall elata, perennial ryegrass and rice straw) in vitro, whereas its effect on changes of ruminal microbial community may largely depend on the general nature of the substrate.
Highlights
Antimicrobial compounds are routinely incorporated into ruminant diets to improve production efficiency (Phipps et al, 2000; Singh and Debasis, 2005)
The flask was not gradient gel electrophoresis analysis disturbed for 20 min (39°C), allowing feed particles to rise Three substrates, namely (a) a forage diets
Experiment 1 Effects of disodium fumarate on fermentation of diets differing in forage: concentrate ratio : As shown in Table 1, for all substrates disodium fumarate treatment increased (p
Summary
Antimicrobial compounds are routinely incorporated into ruminant diets to improve production efficiency (Phipps et al, 2000; Singh and Debasis, 2005). In recent years there has been an increasing concern regarding the use of antibiotics in ruminant feeding. Fumarate and malate have been shown to be. Many studies have shown that fumarate ingredients except for disodium fumarate Both disodium and its sodium salts favorably alter ruminal fermentation, fumarate treatment and the control had four replicate bottles. The aim of this study was to evaluate the effects bottle was uncapped, and the fermentation was stopped by of disodium fumarate on the in vitro fermentation profiles swirling the bottles on ice. Bottles were emptied into of different substrates, such as forage-concentration centrifuge tubes, and the solid residue remaining at the end combinations, forage or cereal grain, and on the fluctuation of fermentation was separated by centrifugation at of ruminal bacterial community. Supernatant fluid (5 ml) was added to 1 ml deproteinizing solution
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