0.857
IF5
0.900
IF
Q3
JCR
0.92
CiteScore
0.405
SJR
Q2
SJR
20
MNiSW
165.24
ICV
SHORT COMMUNICATION
 
CC-BY 4.0
 
 

Effect of processing dejuiced sweet sorghum residues on ruminal fermentation characteristics in vitro

W. Du 1,  
L. Wan 1,  
C. M. Sun 1,  
H. Song 2,  
Q. X. Meng 1  
 
1
College of Animal Science and Technology and Beef Cattle Research Centre, China Agricultural University, Beijing 100094, P.R. China
2
Nonghua Economy and Trade Company, Beijing 100026, P.R. China
J. Anim. Feed Sci. 2007;16(Suppl. 2):31–36
Publish date: 2007-09-17
KEYWORDS
ABSTRACT
The objective of this study was to examine the effect of processing dejuiced sweet sorghum residues on ruminal fermentation characteristics in vitro. Dejuiced sweet sorghum residues (DSSR) were subjected to three treatments: 1. direct ensilage (E), 2. ensilage of distillers after distillation of DSSR (ED), and 3. drying distillers after distillation of DSSR (DD). After fermentation, E and ED treatments both had perfect silage fermentation characteristics. Among the three treatments, E had the highest gas production, in vitro DM and NDF digestibilities, followed by ED and DD. The treatment had no significant effect (P>0.05) on in vitro NDF digestibility, the concentration of NH3-N, total VFA, and individual VFA molar proportions, except for the molar proportions of acetic acid and butyric acid (P<0.01). The results indicate that treatment of dejuiced sweet sorghum residues with directly ensiling or ensiling distillers DSSR can improve their nutritive value.
CORRESPONDING AUTHOR
Q. X. Meng   
College of Animal Science and Technology and Beef Cattle Research Centre, China Agricultural University, Beijing 100094, P.R. China
ISSN:1230-1388