Determination of buffering capacity of selected fermented feedstuffs and the effect of dietary acid-base status on ruminal fluid pH
2011
Bujnak, L., Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic). Katedra Vyzivy, Dietetiky a Chovu Zvierat | Maskalova, I., Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic). Katedra Vyzivy, Dietetiky a Chovu Zvierat | Vajda, V., Univerzita Veterinarskeho Lekarstva a Farmacie, Kosice (Slovak Republic). Katedra Vyzivy, Dietetiky a Chovu Zvierat
The aim of this study was to evaluate the buffering capacity of some fermented feedstuffs and the effect of dietary acid-base status on ruminal fluid pH. The first experiment was performed with different types (n = 24) of wet and dry fermented feedstuffs to determine the buffering capacity and buffer value index. The buffer value index of wet corn silages was more negative than for dry corn silages. In the second experiment, the effects of different concentrations of lactic acid on base-buffering capacity, buffer value index and indicators of fermentation process were studied in two groups of corn silages (n = 21). The two groups of analyzed values were compared using unpaired t-test. The differences between the groups in base-buffering capacity (P less than 0.001) and buffer value index (P less than 0.01) were significant. In the third experiment, rumen fluid pH was measured using 8 total mixed rations on 48 lactating dairy cows. In the present study no significant correlation was found between ruminal pH and dietary buffer value index. These results confirmed that dietary acid-base status alone is not adequate as a predictor of the need for buffers in the diet of lactating cows.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Library of Antonin Svehla