Effects of whole-shelled or whole steam-rolled corn and whole-shelled or whole steam-rolled barley on rumen fermentation and rumen degradation properties of feed for dairy cattle
1997
Arata, N. (National Federation of Dairy Cooperative Associations, Tokyo (Japan)) | Kurihara, M. | Ishida, T. | Nishida, T. | Purnomoadi, A. | Aoki, M. | Tanaka, Y. | Kohno, Y. | Abe, A.
Four Holstein dry cows were used to clarify the effects of whole-shelled or whole steam-rolled corn and whole-shelled or whole steam-rolled barley feeding on rumen fermentation, rumen protozoal and bacterial concentrations, rumen degradation properties of feed and passage rate of food. All cows were fed control diet and 4 treatment diets consecutively in the order of 1) Italian ryegrass hay only (IRG), 2) IRG + whole-shelled corn (WC), 3) IRG + whole steam-rolled corn (RC), 4) IRG + whole-shelled barley (WB), and 5) IRG + whole steam-rolled barley (RB) for 2 weeks per treatment. They were offered to meet around 100% of total digestible nutrients (TDN) requirements according to Japanese Feeding Standard (1994). The ratio of IRG to grain of 4 treatment diets was 6:4. The results were as follows: 1) The total amount of volatile fatty acids in the rumen fluid tended to increase and the ammonia-N concentration tended to decrease, in RC and RB diets compared with WC and WB diets respectively. 2) The pH of rumen fluid was not affected by the treatment diets. 3) The total number protozoa increased in WC, RC, WB and RB treatments compared with IRG, although there were no significant differences in the protozoal concentration among 4 increased treatments. 4) The bacterial concentration tended to increase in RC and RB treatments compared with WC and WB treatments respectively, but here were no significant differences in the bacterial concentration between IRG and the other 4 treatments. 5) The disappearance of starch in the rumen determined by rumen bag method was higher in RB than in RC. 6) The total mean retention times of alimentary tract of RC and RB were shorter than WC and WB respectively, mainly due to the decrease in retention time in the rumen
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