Garlic Powder on in Vitro Ruminal Fermentation

Authors:Kayleigh Coles

Abstract


Current research aims to evaluate the effect of increasing garlic powder (GaP) dosage on in vitro fermentation characteristics. Two consecutive 24-hour incubations were performed, and gas production was measured at the end of each incubation period. Liquid samples for each dose are retained to determine ammonia nitrogen (NH3-N) and true organic matter degradability (TOMD). The partitioning factor (PF) is estimated as the ratio between the TOMD and the gas produced at 24 hours of incubation. Microbial biomass (MBM) is estimated based on the truly degraded substrate and PF. The results show that adding 32 and 64 mg GaP can increase gas production (p<0.001). Compared with the control, the increase of NH3-N concentration recorded with 4 mg and 8 mg GaP (p<0.0001), while the concentration of NH3-N added with 32 and 64 mg was comparable to the control (average 39.25 mg/100 mL). Propionate (C3) increased with increasing dose, and the highest proportion was noted when 8 mg GaP was added (p<0.001). Except for 64 mg GaP, all doses of TOMD were similar, with the slight increase of GaP (p<0.001) (77.7%). It was not until the 64 mg dose that GaP affected PF and MBM values. The conclusion is that adding 50% roughage and 50% concentration to GaP will not cause a sharp change in rumen fermentation parameters in vitro, except at the highest dose (64 mg). In this case, the increase of gas production, TODM of PF and MBM was mentioned.

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References


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