In-vitro evaluation of the fermentation characters of maize stover and rice straw with different level from bacillus coagulans

Abstract

The study was carried out to investigate the impact of Bacillus Coagulans supplementation with different concenteration (0, 0.25×107, 0.50×107, and 0.75×107 cfu/mL) on in vitro parameters as methane (CH4) parameters, nutrients digestibility and the fermentation character of rumen of fibrous agriculture by-products (maize stover and rice straw) using probiotics preparations in ruminants. The results showed that, maximum gas production (Vf), gas production fraction (k) and the time when half of the maximum gas production was achieved (t0.5) of maize stover were significantly increased when compared to group of the rice straw. Additionally, in vitro dry matter disappearance; (IVDMD), in vitro neutral detergent fiber disappearance (IVNDFD), individual volatile fatty acids (VFAs) and total VFA (TVFA) of maize stover were significantly in related to the rice straw group. Also, the gas production rate at the early incubation stage (FRD0), pH value of rumine and the acetate: propionate ratio of maize stover is significantly lower than the rice straw. Vf of rice straw was quadratic (P<0.05) increased when adding Bacillus Coagulans. These results indicate that, in vitro gas production (IVGP) was numerically increased when maize stover and rice straw were fermented using Bacillus Coagulans at a level of 0.75×107 cfu/ mL. Additionally, maize stover (CP 0.053, NDF 0.636, ADF 0.386) can be used as a superior roughage for ruminants compared to rice straw. The present in vitro positive results should be further testified using in vivo experiments in future.

Keywords

• bacillus coagulans
• maize strover
• in vitro gas production
• ch4
• volatile fatty acids