SHORT COMMUNICATION
Effect of β-carotene on selected indices of in vitro rumen fermentation in goats
H.-X. Yan 1,   L.-S. Sun 1,   G.-Q. Zhao 1  
 
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College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R. China
CORRESPONDING AUTHOR
G.-Q. Zhao   

College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, P.R. China
Publication date: 2007-09-17
 
J. Anim. Feed Sci. 2007;16(Suppl. 2):581–585
 
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ABSTRACT
Three goats fitted with rumen fistula were used as donors of rumen fluid. Substrates were incubated in vitro with buffered rumen fluid for 24 h. Different levels of β-carotene (five groups: 10, 50, 100, 200, 500 mg/l) were added as five treatment groups to determine whether it affected rumen fermentation in vitro as compared with blank samples used as controls. NH3-N concentrations with 50, 100 and 200 mg β-carotene/l group were found significantly lower than that in blank samples (P<0.01). Microbial protein concentrations in all β-carotene-added groups were higher than in blanks, while those found in 200 and 500 mg/l groups were significantly higher (P<0.05 and 0.01, respectively). Total VFAs seemed not to be affected by added β-carotene (P>0.05), although propionate and butyrate concentrations changed. It is concluded that β-carotene can enhance the utilization of NH3-N by rumen microorganisms and thus promote their growth in vitro.
ISSN:1230-1388