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Effects of apple pomace proportion levels on the fermentation quality of total mixed ration silage and its digestibility, preference and ruminal fermentation in beef cows
Author(s) -
Fang Jiachen,
Cao Yang,
Matsuzaki Masatoshi,
Suzuki Hiroyuki
Publication year - 2016
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.12410
Subject(s) - silage , fermentation , total mixed ration , pomace , dry matter , latin square , chemistry , food science , zoology , nutrient , biology , rumen , ice calving , pregnancy , organic chemistry , lactation , genetics
Four Japanese black beef cows were used in a 4 × 4 Latin square to evaluate the fermentation quality, digestibility, ruminal fermentation and preference of total mixed ration (TMR) silages prepared with differing proportions of apple pomace (AP). Experimental treatments were the control (no AP added, CAP), 5% (low, LAP), 10% (medium, MAP) and 20% (high, HAP) of TMR dry matter (DM) as AP. All TMR silages were well preserved. Ethanol was produced in silages containing AP and the amount increased with the proportion of AP ( P < 0.05). Nutrient digestibility with LAP, MAP and HAP treatment was lower than that with CAP treatment ( P < 0.05). The ruminal molar proportion of acetic acid increased ( P < 0.05), but the ruminal ammonia‐N concentration decreased ( P < 0.05) as the proportion of AP increased. The preference of the animals was highest for HAP, followed by MAP, CAP and LAP. This study demonstrates that decrease in nutrient digestibility might be related to the ethanol produced naturally from AP. Therefore, the proportion of AP in TMR silages should be less than 5% of dietary DM.