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Nutritional Value, Fermentation Characteristics and In Vitro Degradability of Whole Wheat Hay Harvested at Three Stages of Maturity. Animals (Basel) 2022; 12:ani12111466. [PMID: 35681930 PMCID: PMC9179648 DOI: 10.3390/ani12111466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2022] [Revised: 05/29/2022] [Accepted: 05/31/2022] [Indexed: 12/04/2022] Open
Abstract
The nutritional value of whole crop wheat hay (WCWH) harvested at different maturation stages are different, and its feeding effects on dairy cows have not been thoroughly evaluated. In this study, the in vitro digestibility of whole wheat (Nongda 22) hay harvested during the flowering, late milk and dough stages were evaluated using batch culture technique. The neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of whole wheat hay decreased by 35.5% and 40.4%, respectively, whereas the non-fibrous carbohydrates (NFC) content increased by 50.3% in WCWH harvested during the dough stage as compared to the flowering stage (p < 0.01). The pH of the fermentation liquid and acetate to propionate ratio was greatest in the wheat harvested during the flowering stage and lowest during the dough stage (p = 0.03), whereas the volatile fatty acid (VFA) concentration was greatest during the dough stage and lowest during the flowering stage (p < 0.01). The dry matter loss (DML) was 9.6% and 6.2% greater (p < 0.01) during the late milk stage than in the flowering or dough stages, and the NDF loss (NDFL; p = 0.01) and ADF loss (ADFL; p < 0.01) was greater in both the flowering and late milk stages. In conclusion, though the content of NDF was lower in the dough stage, and the starch to NFC ratio was greater, we determined that the optimal harvest stage should be the late milk stage due to the greater dry matter digestibility, the relatively greater NFC content and the shorter planting days.
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Wang H, Yu Z, Gao Z, Li Q, Qiu X, Wu F, Guan T, Cao B, Su H. Effects of compound probiotics on growth performance, rumen fermentation, blood parameters, and health status of neonatal Holstein calves. J Dairy Sci 2021; 105:2190-2200. [PMID: 34955257 DOI: 10.3168/jds.2021-20721] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2021] [Accepted: 11/06/2021] [Indexed: 12/25/2022]
Abstract
This study aimed to investigate the effects of compound probiotics (consisting of 108 cfu/g of Lactobacillus plantarum, 108 cfu/g of Pediococcus acidilactici, 108 cfu/g of Pediococcus pentosaceus, 107 cfu/g of and Bacillus subtilis) on growth performance, rumen fermentation, bacteria community, blood parameters, and health status of Holstein calves at the first 3 mo of age. Forty-eight newborn calves were randomly divided into the following 3 groups: control group (milk replacer with no compound probiotics), low compound probiotics group (milk replacer + 0.12 g of compound probiotics per head per day), and high compound probiotics group (HP; milk replacer + 1.2 g of compound probiotics per head per day). Starter pellets of the low compound probiotics and HP groups were coated with 0.05% compound probiotics. Milk replacer was provided from 2 to 63 d of age (6 L at 2-10 d, 8 L at 11-42 d, 6 L at 43-49 d, 4 L at 50-56 d, and 2 L at 57-63 d), and starter pellets were provided ad libitum from 7 to 90 d of age. Body weight and body size (d 1, 30, 60, and 90), blood (d 40 and 80), and rumen fluid (d 90) were analyzed using the one-way ANOVA procedure; fecal score was recorded daily and analyzed as repeated measures using the mixed model procedure. Results showed that diet supplemented with compound probiotics had no effects on the body weight, average daily gain, dry matter intake, and feed efficiency. At 90 d of age, diet supplemented with compound probiotics decreased the withers height. Immunity activities increased in the HP group, supported by the increased concentrations of serum total protein and immunoglobulins at 40 d of age, and by the increased activity of superoxide dismutase at 80 d of age. Diet supplemented with compound probiotics altered rumen fermentation, indicated by the decreased rumen acetic acid and propionic acid, and the increased butyric acid concentrations. Diet supplemented with compound probiotics improved the health status of calves, indicated by the decreased fecal score at 3 wk of age and the decreased medicine treatments. In summary, although diet supplemented with HP decreased the withers height, this level of probiotics is recommended to improve rumen development and health status of newborn Holstein calves.
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Affiliation(s)
- Haibo Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Southwest Minzu University, Ministry of Education, Chengdu 610000, China
| | - Zhaotao Yu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; Department of Animal Science, University of Tennessee, Knoxville 37996
| | - Zhibiao Gao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Qianwen Li
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Xinjun Qiu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Fei Wu
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Tianci Guan
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Binghai Cao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Huawei Su
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
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Effects of Chopping Length and Additive on the Fermentation Quality and Aerobic Stability in Silage of Leymus chinensis. Processes (Basel) 2020. [DOI: 10.3390/pr8101283] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The objective of this experiment was to evaluate the effects of the chopping length and additive on the fermentation characteristics and aerobic stability in silage of Leymus chinensis. L. chinensis was chopped to 1–2 cm and 4–5 cm, and immediately ensiled with the three treatments, i.e., 2% sucrose (fresh weight basis; SU), 1 × 105 cfu/g Lactobacillus plantarum (LP) or 1 × 105 cfu/g LP plus 2% sucrose (SU+LP). Silage treated with distilled water served as the control. After silage processing for 30 and 90 d, the fermentation quality of L. chinensis silage was evaluated. The composition of the fermentation products and the pH value in the silage were determined at 1, 3, 5 and 7 d after opening the silo. The results showed that in L. chinensis silage there was a lower pH value, higher lactic acid content and better aerobic stability at the 1–2 cm length than those at the 4–5 cm (p < 0.001). When the chopping length was 4–5 cm, the addition of either LP or SU+LP increased the content of lactic acid and acetic acid, and decreased the pH value and butyric acid content, compared to those of the control and SU treatment (p < 0.001). Furthermore, combination treatment of SU+LP performed better than LP alone, and the aerobic stability time of L. chinensis silage at 4–5 cm without any additives was the worst. In conclusion, enhanced fermentation quality and aerobic stability can be obtained by processing L. chinensis silage with the shorter length. When the L. chinensis is cut longer, e.g., 4–5 cm in this study, LP or SU+LP could be used as an effective method to improve the fermentation quality and aerobic stability of L. chinensis silage.
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He Y, Yu Z, Qiu Q, Shao T, Niu W, Xia C, Wang H, Su H, Cao B. Effects of dietary protein levels and calcium salts of long-chain fatty acids on nitrogen mobilization, rumen microbiota and plasma fatty acid composition in Holstein bulls. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.09.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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