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KMID : 1025520110530050441
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Journal of Animal Science and Technology
2011 Volume.53 No. 5 p.441 ~ p.450
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Effects of Partial Replacement of Corn Grain and Soybean Meal with Agricultural By-Product Feeds on In Vitro Rumen Fermentation Characteristics and Optimum Levels of Mixing Ratio
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Park Joong-Kook
Lim Dong-Hyun
Kim Sang-Bum
Ki Kwang-Seok
Lee Hyun-June
Kwon Eung-Gi
Cho Won-Mo
Kim Chang-Hyun
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Abstract
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This study was conducted to determine the effects of partial replacement of corn grain and soybean meal with agricultural by-product feeds on in vitro rumen fermentation characteristics and optimum levels of mixing ratio. The agricultural by-products to examine the effectiveness of the partial replacement of concentrate were wheat bran, corn gluten feed, bakery waste, soybean curd, rice bran, green kernel rice, soybean hull, distillers' grain, and mushroom substrate. In the first experiment, in vitro ruminal fermentation characteristics of feedstuffs were evaluated at 0, 3, 6, 12, 24, and 48 hours after incubation. In the second experiment, fermentation characteristics were investigated with green kernel rice and soybean curd which replaced corn grain or soybean meal. Feed were formulated with 40% corn grain + 20% soybean meal (T1), 40% corn grain + 17.5% soybean meal + 2.5% soybean curd (T2), 25% corn grain + 20% soybean meal + 15% green kernel rice (T3), and 30% corn grain + 15% soybean meal + 6% green kernel rice + 9% soybean curd (T4), respectively, with forage source of 10% alfalfa hay, 20% timothy hay, and 10% corn silage as fed-basis. In 24 and 48 hour cultivations, T4 showed significantly lower pH compared to T1, whereas in 3 and 24 hour cultivations, T4 showed significantly higher DM degradation compared to T1. In addition, the gas production of T3 was also higher than T1 (p<0.05). Overall results of the present experiments indicated that green kernel rice and soybean curd as agricultural by-products have the possibility of partial replacements of corn grain and soybean meal.
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KEYWORD
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Rumen, By-product, Concentrate, Soybean curd, Green kernel rice
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