Effects of Sodium Caseinate and Varying Protein Sources on In Vitro Fermentation of Forages by Mixed Equine Cecal Microorganisms |
| |
| Institution: | 1. Racehorse Hospital, Miho Training Center, Japan Racing Association, Ibaraki, Japan;2. Laboratory of Racing Chemistry, Utsunomiya, Tochigi, Japan;3. Racehorse Hospital, Ritto Training Center, Japan Racing Association, Shiga, Japan;4. Equine Department, Japan Racing Association, Tokyo, Japan;1. School of Animal and Veterinary Sciences, The University of Adelaide, Roseworthy, South Australia, Australia;2. South Australian Research and Development Institute, Turretfield Research Centre, Rosedale, South Australia, Australia;1. College of Health Science, School of Veterinary Medicine, Wollega University, Nekemte, Ethiopia;2. Department of Veterinary Medicine, College of Food and Agriculture, United Arab Emirates University, Al Ain, United Arab Emirates;3. Aklilu Lemma Institute of Pathobiology, Addis Ababa University, Addis Ababa, Ethiopia;4. Department of Clinical Studies, College of Veterinary Medicine and Agriculture, Addis Ababa University, Bishoftu, Ethiopia;1. Servicio de anestesiología y cirugía, Centro de Rehabilitación y Hospital Equino Kawell, Solís, Provincia de Buenos Aires, Argentina;2. Instituto de Investigación, Escuela de Veterinaria, Universidad del Salvador, Pilar, Buenos, Aires, Argentina;1. Department Large Animal Clinical Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada;2. Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada;3. Department of Veterinary Pathology, University of Saskatchewan, Saskatoon, Saskatchewan, Canada |
| |
| Abstract: | To assess the impact of protein on fermentation by equine cecal microorganisms, cecal fluid from 4 cecally cannulated horses was used to inoculate fermentation bottles containing buffer, forage, and supplemental protein. In experiment 1, sodium caseinate (SC) provided 0, 0.5%, 1%, 2%, or 4% additional crude protein (CP) to bottles containing alfalfa or native warm-season prairie grass hay. Bottles were equipped with continuous gas pressure monitors and placed into a shaking incubator for 48 hours at 39°C. Cultures with alfalfa had greater (P < .0001) in vitro dry matter disappearance (IVDMD), neutral detergent fiber disappearance (NDFD), acid detergent fiber disappearance (ADFD), cumulative gas production, and total volatile fatty acid (VFA). Sodium caseinate increased gas production (P ≤ .05) and decreased pH (P < .003) in cultures with grass hay. Sodium caseinate at 1%, 2%, or 4% additional CP increased IVDMD, NDFD, and ADFD (P < .01), while 4% additional CP also increased total VFA (P < .01). For experiment 2, SC, fishmeal, soybean meal (SBM), whey, porcine blood plasma, and L-lysine hydrochloride were added to supply 2% additional CP to cultures with grass hay. All protein sources decreased pH and increased IVDMD, NDFD, and ADFD (P ≤ .01), with the largest effects elicited by SC, L-lysine, and whey (P ≤ .05). Total VFA (P ≤ .04) and gas (P ≤ .05) production increased with L-lysine, whey, SC, SBM, and fishmeal. While protein supplementation had minimal effects on cultures containing alfalfa, it altered fermentation of grass hay, more notably with more soluble protein sources. |
| |
| Keywords: | Cecum Horse In vitro Fiber Protein |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
