Effects of 2-hydroxy-4(methylthio) butanoic acid isopropyl ester on rumen fermentation in cashmere goats
2013
Yali Feng | Yuyan Cong | Hongwei Deng | Dongxin Guo | Haiying Liu
The impact of dietary 2-hydroxy-4-(methylthio) butyric acid isopropyl ester (HMBi) on rumen fermentation in cashmere goats was investigated to determine the effect of this ester on cashmere production. Four healthy castrated Liaoning cashmere goats with permanent rumen cannulas were assayed for four periods. In each period, goats were fed a different diet: control diet (containing 0% MetaSmart (an HMBi product)), diet I (containing 0.85% MetaSmart), diet II (containing 1.27% MetaSmart) or diet III (containing 1.70% MetaSmart). Rumen pH, ammonia-N concentration, volatile fatty acid (VFA) concentrations and total protein concentration were determined after feeding in each period. Results showed that rumen pH significantly increased and rumen ammonia-N concentration significantly decreased when the diet was supplemented with 0.85%, 1.27% and 1.70% MetaSmart. Diets with 1.27% and 1.70% MetaSmart increased rumen total VFA concentration, and 3 hours post feeding all three HMBi diets increased acetic acid concentration. Rumen total protein concentration significantly increased in the goats fed 1.27% or 1.70% MetaSmart. Thus, diets supplemented with HMBi significantly affected rumen pH, ammonia-N concentration, VFA concentrations and total protein content. Dietary HMBi can promote rumen fermentation in cashmere goats.
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