Effect of Cassava Residue Substituting for Crushed Maize on In Vitro Ruminal Fermentation Characteristics of Dairy Cows at Mid-Lactation

Abstract

This study was conducted to investigate the effect of using cassava residue to replace crushed maize on in vitro fermentation characteristics of dairy cows at mid-lactation and provide guidance for its utilization. The study included seven treatments with four replicates, which used 0% (control, CON), 5%, 10%, 15%, 20%, 25% and 30% cassava residue to replace crushed maize (air-dried matter basis), respectively. A China-patented automated trace gas recording system was used to perform in vitro gas tests; rumen fluids were collected from three dairy cows at mid-lactation. In vitro dry matter digestibility (IVDMD), gas production (GP), pH, ammonia–N (NH3-N) and microbial protein (MCP) content were analyzed after in vitro incubating for 3, 6, 12, 24 and 48 h, respectively; volatile fatty acid (VFA) content was analyzed after in vitro culturing for 48 h. The results showed that with the increase of substitution ratio of cassava residue, the asymptotic gas production (A) increased quadratically (p 48) and the maximum rate of substrate digestion (RmaxS) increased linearly and quadratically (p p p p 3–N content decreased linearly and quadratically (p 3–N content in 30% was significantly lower than the other treatments except 20% and 25% (p p p < 0.05) with the increase of substitution ratio of cassava residue. In conclusion, when the cassava residue substitution ratio for crushed maize was 25% or less, there were no negative effects on in vitro ruminal fermentation characteristics of dairy cows at mid-lactation.

Keywords

• cassava residue
• crushed maize
• in vitro gas test
• ruminal fermentation characteristics
• dairy cows at mid-lactation