Effect of processing dejuiced sweet sorghum residues on ruminal fermentation characteristics in vitro
The objective of this study was to examine the effect of processing dejuiced sweet sorghum residues on ruminal fermentation characteristics in vitro. Dejuiced sweet sorghum residues (DSSR) were subjected to three treatments: 1. direct ensilage (E), 2. ensilage of distillers after distillation of DSSR (ED), and 3. drying distillers after distillation of DSSR (DD). After fermentation, E and ED treatments both had perfect silage fermentation characteristics. Among the three treatments, E had the highest gas production, in vitro DM and NDF digestibilities, followed by ED and DD. The treatment had no significant effect (P＞0.05) on in vitro NDF digestibility, the concentration of NH_3-N, total VFA, and individual VTA molar proportions, except for the molar proportions of acetic acid and butyric acid (P＜0.01). The results indicate that treatment of dejuiced sweet sorghum residues with directly ensiling or ensiling distillers DSSR can improve their nutritive value.
sweet sorghum residues in vitro rumen fermentation gas production
W.Du L.Wan C.M.Sun H.Song Q.X.Meng
College of Animal Science and Technology and Beef Cattle Research Centre,China Agricultural Universi Nonghua Economy and Trade Company Beijing 100026, P.R.China
国际会议
The 7tb International Symposium on the Nutrition of Herbivores(ISNH-7)(第七届国际草食动物营养研讨会)
北京
英文
531-536
2007-09-16（万方平台首次上网日期，不代表论文的发表时间）