ABSTRACT
Objective
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.’
Materials and Methods
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 (CH4) production was performed for all samples.
Results and Discussion
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 CH4 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, CH4, and energy values.
Implications and Applications
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.
Key words
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Article info
Publication history
Accepted:
July 10,
2020
Received:
April 12,
2020
Footnotes
The authors declare no conflicts of interest.
Identification
Copyright
© 2020 American Registry of Professional Animal Scientists. Published by Elsevier Inc. All rights reserved.
