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The effect of enzyme treatment on the in vitro fermentation of lucerne incubated with equine faecal inocula

Published online by Cambridge University Press:  08 March 2007

Jo-Anne M. D. Murray ,
Annette C. Longland ,
Meriel J. S. Moore-Colyer  and
Catherine Dunnett
Jo-Anne M. D. Murray*
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK Institute of Rural Sciences, University of Wales, Aberystwyth, Llanbadarn Campus, Aberystwyth SY23 3AL, UK Division of Animal Health and Welfare, Royal (Dick) School of Veterinary Studies, University of Edinburgh, Easter Bush, Roslin, Midlothian EH25 9RG, UK
Annette C. Longland
Affiliation:
Institute of Grassland and Environmental Research, Plas Gogerddan, Aberystwyth SY23 3EB, UK
Meriel J. S. Moore-Colyer
Affiliation:
Institute of Rural Sciences, University of Wales, Aberystwyth, Llanbadarn Campus, Aberystwyth SY23 3AL, UK
Catherine Dunnett
Affiliation:
Dengie Crops Limited, Heybridge Business Centre, 110 The Causeway, Maldon, Essex CM9 4ND, UK
*
*Corresponding author: Dr Jo-Anne M. D. Murray, fax +44 131 651 3931, email [email protected]
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Abstract

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A series of experiments was conducted to determine the effects of a fibrolytic enzyme preparation (enzyme 1; E1) on the in vitro fermentation of lucerne incubated with equine faecal inocula. In experiment 1, high-temperature-dried (HT) lucerne was treated with five levels of E1 (0 to 2·4ml/g DM) and incubated at 50°C for 20h. Samples then received a simulated foregut digestion (SFD) treatment before DM and NSP analysis. In experiment 2, HT lucerne was treated with the same enzyme levels used in experiment 1. Samples were then split into two groups; plus or minus an SFD treatment before in vitro fermentation using an equine faecal inoculum. In experiment 3, fresh and wilted lucerne were treated with the same levels of E1 as experiments 1 and 2, incubated at 50°C for 20h, then fermented in vitro. For experiment 4, fresh and wilted lucerne were treated with low levels (0 to 0·008ml/g DM) of E1 before fermentation. E1 significantly (P<0·05) enhanced DM and NSP losses from HT lucerne following SFD treatment compared with the control. High levels of E1 significantly (P<0·05) enhanced the rate, but not extent, of fermentation of HT, wilted and fresh lucerne; however, low levels of E1 were ineffective. At higher application levels, E1 appears to have considerable potential to enhance the nutritive value of lucerne for horses. Information on the fermentation kinetics of the substrates was valuable; all end-point measurements showed no effect of enzyme treatment.

Keywords

Enzyme treatmentIn vitro fermentationEquine inoculaLucerne
Type
Research Article
Information
British Journal of Nutrition , Volume 94 , Issue 5 , November 2005 , pp. 771 - 782
Copyright
Copyright © The Nutrition Society 2005

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