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- W4310682255 abstract "The study aimed to evaluate the effects of ensiling length, storage temperature, and its interaction with crude protein (CP) levels in sorghum−soybean forage mixtures on in vitro rumen fermentation and post-ruminal digestibility of nutrients. The dietary treatments consisted of fresh forages (d 0) and silages of sorghum and soybean stored indoors or outdoors for 75 and 180 d with additional ingredients to make two dietary CP levels, 90 and 130 g/kg dry matter (DM) and a forage-to-concentrate ratio of 80 to 20. An in vitro procedure was conducted using the ANKOM RF technique to study rumen fermentation. The dietary treatments were incubated in duplicate for 8 and 24 h in three runs. After each incubation time, in vitro rumen fermentation parameters were measured, and the protozoa population was counted using a microscope. Post-ruminal digestibility was determined using the pepsin and pancreatic solubility procedure. Cumulative gas production (GP) increased quadratically with ensiling length (8 h, p < 0.01; 24 h, p = 0.02), and the GP differed between CP levels at both incubation times (p < 0.01). However, total short-chain fatty acid (SCFA) concentrations in rumen inoculum increased quadratically with ensiling length (p < 0.01; for both incubation times), and interaction between ensiling length and CP levels was observed in proportions of acetate and propionate after 24 h of incubation (p < 0.01; for both incubation times). Similarly, an interaction between ensiling length and CP levels was found in the proportion of valerate after 24 h of incubation (p < 0.01). There was a quadratic response to ensiling length in the NH4−N concentration after 8 h (p < 0.01) and 24 h (p < 0.05), and the CP level also differed (p < 0.01) at both incubation times. The ciliate protozoa count after 24 h was higher in low CP diets than in high CP diets (p = 0.04). The amount of CP in the undegraded substrate at both incubation times differed between CP levels (p < 0.01; for both incubation times). An interaction effect between ensiling length and storage temperature after 8 h (p = 0.02) and 24 h (p < 0.01) was observed for intestinal CP digestibility. The effect of CP levels on intestinal CP digestibility differed after 8 h (p < 0.01) and 24 h (p < 0.01). In conclusion, increasing ensiling length beyond 75 d reduced CP digestibility, and additional CP inclusion did not ameliorate this." @default.
- W4310682255 created "2022-12-15" @default.
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- W4310682255 date "2022-12-02" @default.
- W4310682255 modified "2023-09-25" @default.
- W4310682255 title "In Vitro Rumen Fermentation and Post-Ruminal Digestibility of Sorghum–Soybean Forage as Affected by Ensiling Length, Storage Temperature, and Its Interactions with Crude Protein Levels" @default.
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- W4310682255 doi "https://doi.org/10.3390/ani12233400" @default.
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