Assessing Effect of Chromium Treatment on In Vitro Rumen Fermentation Attributes
2022
Deka, Rijusmita Sarma | Mani, Veena | Shete, S M | Kumar, Muneendra
The present study was designed to investigate the effect of different levels (0.25, 0.75, 1.0, 1.5, 2.0, 2.5 and 3.0 ppm) of chromium (Cr) on in vitro microbial fermentation using ruminal fluid. The substrate sample used for the study consisted of a mixture of compounded concentrate, maize fodder and wheat straw in the ratio of 40:30:30, respectively. Three sets of in vitro trials in triplicate were conducted to estimate the various rumen fermentation attributes such as in vitro dry matter degradability (IVDMD), in vitro organic matter degradability (IVOMD), individual volatile fatty acid (IVFA), total VFA (TVFA), partitioning factor (PF), methane (CH4) and short chain fatty acid (SCFA) to obtain the comprehensive picture of rumen fermentation pattern. These trials were conducted along with respective blanks in triplicate. IVDMD increased linearly with supplemental Cr; however, statistical analysis revealed that values were statistically comparable among groups. Critical analysis of data revealed that PF values seemed to be in ascending with the increase in the dosage level of Cr but showed a non-significant difference. The molar proportion of propionate at 24 h of incubation was lower (P<0.05) with 2.5 mg/kg of Cr compared with 1.5 mg/kg of Cr. However, IVOMD, TVFA, CH4 and SCFA were similar among all the treatments. In conclusion, the addition of Cr up to 3.0 ppm did not exert any adverse effect on the studied rumen fermentation attributes. Â
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Эту запись предоставил Indian Council of Agricultural Research