Fortifying native pasture hay with molasses–urea mixtures improves its digestibility and nutrient intake by weaner sheep

Nitrogen and energy utilization and methane emissions of sheep grazing on annual pasture vs. native pasture

The purpose of this study was to evaluate the differences in annual pasture and native pasture on dry matter (DM) intake, nutrient digestibility, nitrogen (N) and energy utilization, and methane (CH4) emission of grazing sheep, and to provide the basis for rational livestock grazing in salinized regions. The study used 10 male Hu sheep ♀ × thin-tailed Han sheep ♂ rams (20 ± 5 kg) aged 5 mo. Sheep grazing was conducted in annual pasture and native pasture using a 2 × 2 Latin square design. After a 15-d adaptation period for grazing, the digestion and metabolism experiment of sheep were conducted, while CH4 emissions were measured using sulfur hexafluoride tracer gas. DM intake did not differ between annual pasture and native pasture (P = 0.386). Meanwhile, the digestibility of DM (P < 0.001), neutral detergent fiber (P < 0.001), acid detergent fiber (P < 0.01), crude protein (P < 0.001), and ether extract (P < 0.001) of sheep grazing on native pasture was significantly higher than that of annual pasture. Sheep grazing on native pasture had increased N intake (P < 0.001) and N retained (P < 0.001) compared with those grazing on annual pasture. Digestion energy (P < 0.05) and metabolic energy (P < 0.01) of sheep grazing on annual pasture were significantly improved compared with those on native pasture, while fecal energy (P < 0.001), urine energy (P < 0.001) and CH4 energy (CH4-E) output (P < 0.001) and CH4 emission (P < 0.001) of sheep grazing on annual pasture were significantly decreased. The CH4-E/gross energy (GE) values of sheep grazing on annual pasture and native pasture were 0.09 and 0.10, respectively. In conclusion, grazing sheep have higher N utilization on native pasture, whereas grazing sheep have higher energy utilization and low CH4 emissions in annual pasture. In conclusion, annual pasture has a lower CH4-E/GE compared to native pasture, which helps in reducing environmental pollution.

Rumen-buffering capacity using dietary sources and in vitro gas fermentation

The present study aimed to compare the effect of the rumen-buffering capacity of dietary sources and urea supplementation on ruminal kinetic gas production, rumen pH and fermentation efficiency and degradability, using in vitro gas-production techniques. The treatments were arranged according to a 4 × 3 factorial arrangement in a completely randomised design. The first factor was a rumen-buffering source, including the following: no buffering, and supplementation of 2% of sodium bicarbonate (NaHCO3), 2% of banana flower powder I (BAFLOP-I; Musa (AAA group)) or 2% of BAFLOP-II (Musa sapientum L.) in total substrate. The second factor was urea supplementation at 0, 3% or 6% of total substrate, as a non-protein nitrogen source. Dietary substrate was provided by roughage–concentrate fed at a ratio of 30 : 70 and two rumen-fistulated dairy steers were used as rumen-fluid donors. The chemical compositions and mineral element contents of both BAFLOP-I and BAFLOP-II were similar. The pH declined below 6.0 as a result of using a high concentrate ratio; however, inclusion of buffering sources increased the pH, which led to an improvement of efficiency of rumen fermentation, microbial protein synthesis, microbial growth and nutrient digestibility. The intercept values for the different treatments representing gas production from soluble fractions, gas production from the insoluble fraction, gas production rate, potential extent of gas production and cumulative gas production (120 h of incubation) were significantly different between no buffering and buffering groups (P < 0.05) and increased with an increasing level of urea supplementation. Moreover, in vitro true and neutral detergent fibre digestibility as well as the number of ruminal microorganisms by direct counts (protozoa, fungi and bacteria) were higher with supplementation of buffering sources and increased linearly with an increasing supplementation level of urea. However, under the present study, there were no differences among the effects of the three buffering agents (NaHCO3, BAFLOP-I and BAFLOP-II) on ruminal kinetic gas production, rumen pH and fermentation efficiency, and digestibility (P > 0.05). In addition, the concentration of ruminal ammonia-nitrogen increased with an increasing level of urea supplementation. On the basis of the present experiment, it can be concluded that supplementation of BAFLOP either with or without urea as non-protein nitrogen could enhance rumen ecology and digestibility. The present study suggested that either BAFLOP-I or BAFLOP-II could be used as a dietary rumen-buffering agent supplemented at 2%, together with urea at up to 6% of total diet substrate, when animals are fed a diet of roughage–concentrate at an ratio of 30 : 70, with rice straw as the main roughage source.

Benefits of different urea supplementation methods on the production performances of Merino sheep

The impact of urea supplementation of sheep feed was examined in two experiments. In Experiment 1, 48 8-month-old Merino wethers were randomised into three groups by liveweight and each group was fed one of three diets: (1) untreated oaten chaff hay; (2) hay treated with urea in-paddock (pre-experiment); or (3) hay treated with a 2% urea solution using a feed mixer. In Experiment 2, 48 4-month-old Merino ewes were randomised into three groups and each group received one of the following roughages: (1) untreated oaten chaff hay, (2) hay treated with a 2% urea solution in a feed mixer, or (3) a 20 kg urea lick block. Both experiments lasted 40 days, and sheep liveweight (kg), average feed intake (g/day), average daily gain (ADG) and body condition score (BCS) were recorded. Ruminal fluid and blood samples were collected on days 20 and 40 from animals in Experiment 1. Sheep supplemented with additional urea had a greater average dry matter (DM) intake (Experiment 1, P = 0.038; Experiment 2, P = 0.001), ADG (Experiment 1, P = 0.043; Experiment 2, P = 0.041) and average final liveweight (Experiment 1, P = 0.048), compared to sheep receiving no additional supplementary urea. On both days 20 and 40 in Experiment 1, blood analyses revealed that urea supplemented sheep had elevated levels of urea, creatine kinase and total protein (P <0.05). Urea supplementation most likely influenced blood urea and total protein concentrations, as supplemented sheep had an increased crude protein intake (through increased feed intake of urea treated roughage with a higher crude protein percentage). By providing additional urea, the DM intake of sheep in both experiments was increased and offers a practical strategy when providing supplementation to sheep. The practice can benefit sheep production by increasing the nutritional value and digestibility of low energy crop stubbles, when fed over dry summer months to help maintain BCS.

Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

Interesterification becomes a very powerful tool in food industry. A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor. The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls. Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards. Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC). A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA). Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0. Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose. Results of the sensory analysis showed the good quality of the prepared products.