In Vitro Rumen Fermentation and Post-Ruminal Digestibility of Sorghum-Soybean Forage as Affected by Ensiling Length, Storage Temperature, and Its Interactions with Crude Protein Levels.

Abstract

The study aimed to evaluate the effects of ensiling length, storage temperature, and its interaction with crude protein (CP) levels in sorghum−soybean forage mixtures on in vitro rumen fermentation and post-ruminal digestibility of nutrients. The dietary treatments consisted of fresh forages (d 0) and silages of sorghum and soybean stored indoors or outdoors for 75 and 180 d with additional ingredients to make two dietary CP levels, 90 and 130 g/kg dry matter (DM) and a forage-to-concentrate ratio of 80 to 20. An in vitro procedure was conducted using the ANKOM RF technique to study rumen fermentation. The dietary treatments were incubated in duplicate for 8 and 24 h in three runs. After each incubation time, in vitro rumen fermentation parameters were measured, and the protozoa population was counted using a microscope. Post-ruminal digestibility was determined using the pepsin and pancreatic solubility procedure. Cumulative gas production (GP) increased quadratically with ensiling length (8 h, p < 0.01; 24 h, p = 0.02), and the GP differed between CP levels at both incubation times (p < 0.01). However, total short-chain fatty acid (SCFA) concentrations in rumen inoculum increased quadratically with ensiling length (p < 0.01; for both incubation times), and interaction between ensiling length and CP levels was observed in proportions of acetate and propionate after 24 h of incubation (p < 0.01; for both incubation times). Similarly, an interaction between ensiling length and CP levels was found in the proportion of valerate after 24 h of incubation (p < 0.01). There was a quadratic response to ensiling length in the NH4−N concentration after 8 h (p < 0.01) and 24 h (p < 0.05), and the CP level also differed (p < 0.01) at both incubation times. The ciliate protozoa count after 24 h was higher in low CP diets than in high CP diets (p = 0.04). The amount of CP in the undegraded substrate at both incubation times differed between CP levels (p < 0.01; for both incubation times). An interaction effect between ensiling length and storage temperature after 8 h (p = 0.02) and 24 h (p < 0.01) was observed for intestinal CP digestibility. The effect of CP levels on intestinal CP digestibility differed after 8 h (p < 0.01) and 24 h (p < 0.01). In conclusion, increasing ensiling length beyond 75 d reduced CP digestibility, and additional CP inclusion did not ameliorate this.