Scientia Agricultura Sinica ›› 2010, Vol. 43 ›› Issue (16): 3418-3424 .doi: 10.3864/j.issn.0578-1752.2010.16.018

• ANIMAL SCIENCE·RESOURCE INSECT • Previous Articles     Next Articles

Effect of Nitrate Addition Level on in vitro Ruminal Fermentation Characteristics and Microbial Efficiency

DAI Jun-fang, MENG Qing-xiang, ZHOU Zhen-ming, CUI Zhen-liang, REN Li-ping
   

  1. (中国农业大学动物科技学院,动物营养学国家重点实验室)
  • Received:2010-04-19 Revised:2010-05-21 Online:2010-08-15 Published:2010-08-15
  • Contact: REN Li-ping

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Abstract:

【Objective】 The study was conducted to evaluate the effect of dietary nitrate N addition level on the rumen fermentation and microbial efficiency. 【Method】 The experimental diets were formulated with six dietary nitrate N addition levels including 0, 6%, 12%, 18%, 24% and 30%, respectively. The fermentation in vitro was carried out in dual-flow continuous culture system lasting for 144 h. 【Result】 As dietary nitrate N addition level increased, ruminal pH and total VFA of fermenter contents were unchanged (P＞0.05), while the molar percentages of propionic acid (Q, P＜0.01) increased, and acetic acid (Q, P＜0.01) and ammonia concentration decreased (Q, P＜0.01). At the same time, there were quadratic increases (Q, P＜0.01) in the digestibility of DM, OM and CP. Microbial efficiency (MOEEF) increased quadratically (Q, P＜0.01) as dietary nitrate N addition level increased.【Conclusion】 Theses results indicated that dietary nitrate N could be used by ruminal microorganisms. As dietary nitrate N addition level increased, the ruminal fermentation parameters, digestibilities and MOEEF changed in varying degrees. Besides, ruminal MOEEF and fermentability were greater at the dietary nitrate N addition range of 12% to 18%.

Key words: nitrate N, dual-flow continuous culture, rumen fermentation, MOEEF

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