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Feed intake, digestibility, nitrogen utilization, ruminal condition and blood metabolites in wethers fed ground bamboo pellets cultured with white‐rot fungus ( C eriporiopsis subvermispora ) and mixed with soybean curd residue and soy sauce cake
Author(s) -
Oguri Michimasa,
Okano Kanji,
Ieki Hajime,
Kitagawa Masayuki,
Tadokoro Osamu,
Sano Yoshinori,
Oishi Kazato,
Hirooka Hiroyuki,
Kumagai Hajime
Publication year - 2013
Publication title -
animal science journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.606
H-Index - 38
eISSN - 1740-0929
pISSN - 1344-3941
DOI - 10.1111/asj.12054
Subject(s) - chemistry , bamboo , dry matter , hay , latin square , pellets , food science , residue (chemistry) , nitrogen , rumen , zoology , botany , biology , fermentation , biochemistry , paleontology , organic chemistry
Three types of bamboo pellets as a ruminant feed: P 1 (ground bamboo ( GB ) cultured with the fungus C eriporiopsis subvermispora ( CGB ) : soybean curd residue ( T ) : soy sauce cake ( S ) in a 5:4:1 ratio on a dry matter ( DM ) basis); P 2 ( GB  :  T  :  S  = 5:4:1 on a DM basis); and P 3 ( CGB  :  T  :  S  = 5.5:0.8:3.7 on a DM basis) were prepared. Four wethers were assigned in a 4 × 4 L atin square design experiment to evaluate the applicability of the bamboo pellets. The experimental treatments were C (control): fed alfalfa hay cubes ( AC ) only, and T 1, T 2 and T 3: fed P 1, P 2, and P 3 with AC by 1:1 on a DM basis, respectively. The digestibility of the DM , organic matter and acid detergent fiber of P 1 were significantly higher than those of P 2 and P 3 ( P  < 0.05). The total digestible nutrient ( TDN ) contents of AC , P 1, P 2 and P 3 were 56.5%, 60.2%, 53.2% and 47.0%, respectively. No significant differences in nitrogen retention or ruminal pH and NH 3 were observed among the treatment groups. The results indicate that bamboo pellets cultured with C . subvermispora and mainly mixed with soybean curd residue improved nutritional quality of ground bamboo because of its high digestibility and TDN content.

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