Effects of salts of branched-chain volatile fatty acids protected with different combinations of encapsulation materials on gas production dynamics when incubated in vitro with Brachiaria brizantha ‘Marandu’

Abstract

This study evaluated the effects of 7 different encapsulations (treatments S1–S7) of salts of branched-chain VFA, using different combinations and material sources (dioxides, maltodextrin, and celluloses), on the in vitro gas production dynamics of Brachiaria brizantha ‘Marandu.’ Air-dried Brachiaria brizantha with the addition of salts were incubated for 48 h with fresh rumen inoculum collected from 4 ruminally cannulated steers. Salts were investigated at 2 inclusion levels (IL; IL3 = 3% and IL6 = 6% of DM). Incubations were performed with (n = 3) or without (n = 3) the addition of casein and cysteine (C&C). Enumeration of in vitro NDF digestibility and methane (CH 4 ) production was performed for all samples. With C&C inclusion, S1 produced more gas than S5 and reduced lag time compared with S6 and S7. The S5, S6, and S7 had lower CH 4 production relative to S3. The IL3 had greater computed TDN and ME than IL6. Without C&C inclusion, there was an interaction of salt × IL on total gas production, fractional rate of gas production, lag time, gas production of fibrous and nonfibrous carbohydrate pools, CH 4 , and energy values. The inclusion of C&C altered the fermentation parameters of salts of branched-chain VFA with the IL of salts appearing to be dependent on N availability. Our study indicated that the utilization of S1 salt is recommended for maximal TDN of Brachiaria brizantha compared with other combinations of encapsulation materials.