Iranian Journal of animal Science

Iranian Journal of animal Science

Interaction effects of concentrate level and duration of fattening period in lambs on in vitro gas production, fermentation parameters, and volatile fatty acid concentration

Document Type : Research Paper

Authors
Nasim Kaki 1
Ali Kiani 2
Ayoub Azizi 3
1 M.Sc. Student, Department of Animal Science, Lorestan University, Khoramabad, Iran
2 Associate Professor, Department of Animal Science, Lorestan University, Khoramabad, Iran
3 Assistant Professor, Department of Animal Science, Lorestan University, Khoramabad, Iran
10.22059/ijas.2019.280988.653702
Abstract
The aim of this study was to investigate the effects of levels of concentrate and duration of fattening period in lambs on in vitro gas production (GP), fermentation parameters, protozoa number, and volatile fatty acid (VFA) concentration. Twenty-seven Lori male lambs (26±5 kg BW) were fed with three experimental diets (55, 70 and 85% concentrate) for 100 days (9 lambs for each). At 70 and 100 days of fattening period, ruminal fluids from lambs in each group were collected by the esophagus tube. The mixed ruminal fluids were used for In vitro GP test. Results showed that potential (b) and rate (c) of GP were affected neither by level of concentrate nor by duration of consumption of diets (P>0.05). Organic matter digestibility of diets increased (P<0.05) by increasing concentrate level; however it was decreased (P<0.05) by duration of fattening period. The NH3-N concentration increased (P<0.05) by increasing the concentration level and duration of the fattening period of the diets. Number of protozoa and total VFA concentration in diet containing 85% concentrate was higher (P<0.05) than those with 55 and 75% concentrate. With the extension of fattening period, propionic acid, and iso-butyric acid decreased (P<0.05), while the acetic acid, iso-valeric acid decreased (P<0.05). Interaction effects of concentrate level and duration of fattening on GP after 24 h of incubation, propionic acid, and butyric acid were observed (P<0.05) In conclusion, reducing the fattening period when lambs fed a high concentrate diet may exert beneficial effects on rumen fermentation parameters.
Keywords
Fattening lambs
In vitro gas test
NH3-N
short chain fatty acids
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Iranian Journal of animal Science
Volume 50, Issue 2
Summer 2019
Pages 159-169

  • Receive Date 12 May 2019
  • Revise Date 01 September 2019
  • Accept Date 15 September 2019