Kafkas Üniversitesi Veteriner Fakültesi Dergisi 2018 , Vol 24 , Issue 2
In-vitro Evaluation of the Fermentation Characters of Maize Stover and Rice Straw with Different Level from Bacillus Coagulans
Liang CHEN1, Hongdong JIE1, Ao REN1, Chuanshe ZHOU2, Zhiliang TAN2, Bin LI4, Mohamed E. ABD EL-HACK5, Mervat ABDEL-LATIF6, Dalia H. SAMAK7
1College of Animal Science and Technology, Hunan Agricultural University, Changsha, Hunan 410125, P.R. CHINA
2Key Laboratory for Agro-Ecological Processes in Subtropical Region, and Hunan Research Center of Livestock & Poultry Sciences, and South-Central Experimental Station of Animal Nutrition and Feed Science in Ministry of Agriculture, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan 410125, CHINA
3Hunan Co-Innovation Center of Animal Production Safety, CICAPS, Changsha 410128, CHINA
4Institute of Animal Science of Tibet Academy of Agricultural and Animal Husbandry Seiences, Lhasa 850000, CHINA
5Departmentof Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, EGYPT
6Faculty of Veterinary Medicine, Damanhour University, Damanhour 22516, EGYPT
7Department of Veterinary Forensic Medicine and Toxicology Faulty of Veterinary Medicine, Damanhour University, EGYPT
DOI : 10.9775/kvfd.2017.18822 The study was carried out to investigate the impact of Bacillus Coagulans supplementation with different concenteration (0, 0.25×107, 0.50×107, and 0.75×107 cfu/mL) on in vitro parameters as methane (CH4) parameters, nutrients digestibility and the fermentation character of rumen of fibrous agriculture by-products (maize stover and rice straw) using probiotics preparations in ruminants. The results showed that, maximum gas production (Vf), gas production fraction (k) and the time when half of the maximum gas production was achieved (t0.5) of maize stover were significantly increased when compared to group of the rice straw. Additionally, in vitro dry matter disappearance; (IVDMD), in vitro neutral detergent fiber disappearance (IVNDFD), individual volatile fatty acids (VFAs) and total VFA (TVFA) of maize stover were significantly in related to the rice straw group. Also, the gas production rate at the early incubation stage (FRD0), pH value of rumine and the acetate: propionate ratio of maize stover is significantly lower than the rice straw. Vf of rice straw was quadratic (P<0.05) increased when adding Bacillus Coagulans. These results indicate that, in vitro gas production (IVGP) was numerically increased when maize stover and rice straw were fermented using Bacillus Coagulans at a level of 0.75×107 cfu/ mL. Additionally, maize stover (CP 0.053, NDF 0.636, ADF 0.386) can be used as a superior roughage for ruminants compared to rice straw. The present in vitro positive results should be further testified using in vivo experiments in future. Keywords : Bacillus Coagulans, Maize strover, In vitro gas production, CH4, Volatile fatty acids