The effects of starch and protein degradation rates, hay sources, and feeding frequency on rumen microbial fermentation in a continuous culture system.

Abstract

Six continuous culture fermenters were used in three experiments to study the effects of dietary starch and protein degradability combination, hay sources, and feeding frequency on fermentation by rumen microorganisms. Experiments 1 and 2 used a 3 x 2 factorial design in which six diets were formulated to contain low (LS), medium (MS), or high starch degradability (HS) in combination with low (LP) or high protein degradability (HP). The dietary combinations were (1) LS + HP, (2) LS + LP, (3) MS + HP, (4) MS + LP, (5) HS + HP, and (6) HS + LP. In experiment 1, pangola was used as the hay source, and in experiment 2, alfalfa hay was used. In experiment 3, two starch degradabilities (LS, MS) and two hay sources (alfalfa, A; pangola, P) were combined with two feeding frequencies (2 X/d, 12 X/d). The dietary combinations were (1) LS + A + 12 X/d, (2) MS + A + 12 X/d, (3) LS + A + 2 X/d, (4) MS + A + 2 X/d, (5) LS + P + 12 X/d, and (6) MS + P + 12 X/d. A CRD design was used for experiment 3. Two rumen-cannulated Holstein cows fed alfalfa hay ad lib were used as donors of rumen fluid for all experiments. Each period was 6 d in length, with 5 d for adaptation and 1 d for sampling. In experiments 1 and 2, the effects of starch degradability on the composition of rumen microorganisms were significant. The MS or HS with HP had the highest total bacterial and protozoal density (P < 0.05). As for VFA, pH and nitrogen products, the effects of starch and protein degradability were not significant. There was no interaction between starch and protein degradability on most of microbial composition (ammonia-N, microbial nitrogen). In experiment 3, 12 X/d feeding frequency (MS + A + 12 X/d vs. MS + A + 12 X/d) resulted in higher pH, which tended to increase bacterial and protozoal density and starch and protein digestibilities. Different hay sources altered the starch and protein synchronization effect on the ammonia-N concentration (mg/dl) and non-ammonia N content (% DM) in the continuous culture system.