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Digestion and microbial fermentation of Eragrostis curvula supplemented with tallow

Published online by Cambridge University Press:  18 August 2016

M. Fondevila ,
G. Cufré ,
J.C.M. Nogueira ,
L. Godio  and
G. Alcantu
M. Fondevila
Affiliation:
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013
G. Cufré
Affiliation:
Departamento de Producción Animal, Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto, Ruta Nacional 36, km 5800, Río Cuarto, Argentina
J.C.M. Nogueira
Affiliation:
Departamento de Producción Animal y Ciencia de los Alimentos, Universidad de Zaragoza, Miguel Servet 177, 50013
L. Godio
Affiliation:
Departamento de Producción Animal, Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto, Ruta Nacional 36, km 5800, Río Cuarto, Argentina
G. Alcantu
Affiliation:
Departamento de Producción Animal, Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto, Ruta Nacional 36, km 5800, Río Cuarto, Argentina
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Abstract

Two in vitro experiments were conducted in order to determine if microbial fermentation of Eragrostis curvula hay is depressed by high levels of added tallow. Two levels of tallow, to reach 0.06 (T6) and 0.12 (T12) of the ether extract (organic matter basis) in food were compared with a control (T0, 25 g ether extract per kg). The first experiment studied the pattern of gas production. From 24 h onwards, gas volume for T0 was higher (P < 0.05) than for T6 and T12. However, lag time was shorter with tallow, probably because of utilization of the released glycerol. Fermentation of a similar amount of fat included in T6 and T12 as the only substrate (fat-6 and fat-12) depressed gas production compared with the blank, irrespective of fat level. In a second experiment, characteristics of microbial fermentation were studied, including volatile fatty acid (VFA) production, bacterial adhesion to fibrous particles (measured according to purine bases concentration) and polysaccharidase and glycosidase activities, at 6, 12, 24 and 48 h incubation. Total VFA was higher (P < 0.05) in T0 compared with T6 but not with T12. Acetate: propionate ratio diminished with tallow in the food. Higher total xylosidase (P > 0⋅05) and glycosidase (P < 0⋅001) activities were observed for T0 than for T6 and T12 and similar responses were observed regarding specific activities. Bacterial adhesion was not different between T0 and T6 but it was smaller in T12. The inhibition of microbial fermentation by tallow addition is more related to specific polysaccharidase and glycosidase activities, rather than to a depressed bacterial adhesion.

Keywords

Eragrostis curvulain vitro digestibilitymicrobial degradationtallow
Type
Research Article
Information
Animal Science , Volume 69 , Issue 2 , October 1999 , pp. 447 - 455
Copyright
Copyright © British Society of Animal Science 1999

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