ACTA VETERINARIA ET ZOOTECHNICA SINICA ›› 2017, Vol. 48 ›› Issue (6): 1066-1075.doi: 10.11843/j.issn.0366-6964.2017.06.011

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Research on the in vitro Digestibility and Associative Effects of Three Forage with Different Proportion

LIU Li-ying1, WANG Zhi-jun2, YIN Qiang3, SUN Lin4, CHENG Qi-ming1, FAN Wen-qiang1, LIU Ya-hong4, JIA Yu-shan1*   

  1. 1. Key Laboratory of Grassland Resource of Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot 010019, China;
    2. Inner Mongolia Autonomous Region Grassland and Planning Institute, Hohhot 010019, China;
    3. Institute of Grassland Research of Chinese Academy of Agricultural Sciences, Hohhot 010010, China;
    4. Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China
  • Received:2016-12-30 Online:2017-06-23 Published:2017-06-23

Abstract:

The objective of this study was to effectively utilize roughage and determine the best roughage combination of fermented total mixed ration in northern China. The mixed forage was prepared with different proportions of corn stover, alfalfa hay and Avena sativa pretreated. The indexes of fermentation in vitro of mixed forage were determined by fermenting in vitro. The best combination of mixed forage was evaluated comprehensively by the indexes of fermentation in vitro and associative effects. The results showed that the in vitro fermentation effect of corn stover+Avena sativa combination was not good by analyzing the indexes of fermentation in vitro and associative effects. The indexes of fermentation in vitro (pH, IVDOM, GP and TVFA) and associative effects of the group D (corn stover:alfalfa hay =60%:40%) and group E (corn stover:alfalfa hay=50%:50%) were higher or significantly higher (P<0.05) than other groups in corn stover+alfalfa hay combination. The indexes of fermentation in vitro and associative effects of the group R (corn stover:alfalfa hay:Avena sativa=50%:30%:20%) and group Q (corn stover:alfalfa hay:Avena sativa=50%:40%:10%) were higher or significantly higher (P<0.05) than other groups in corn stover+alfalfa hay+Avena sativa combination. In conclusion, the indexes of fermentation in vitro and associative effects increased significantly when the proportion of adding alfalfa hay was more than 30% in corn stover+alfalfa hay and corn stover+alfalfa hay+Avena sativa combinations, which can significantly increased the digestibility and degradation rate of stover, the positive associative effects significantly increased.

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