Effect of gum arabic supplementati<i>on on in</i> vitro fermentation with ruminal fluid from high forage-fed animals

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  • アラビアガムの添加が粗飼料多給条件におけるインビトロルーメン発酵に及ぼす影響
  • アラビアガム ノ テンカ ガ ソシリョウ タキュウジョウケン ニ オケル インビトロルーメン ハッコウ ニ オヨボス エイキョウ

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<p>Gum arabic is used as an ingredient in cattle feed, but little is known about its fermentation in the rumen. In the present study, the in vitro fermentation of gum arabic using ruminal fluid from high forage-fed animals was examined. In Experiment 1, gum arabic was added as the sole substrate at 0.0, 0.2, 1.0 or 2.5% to in vitro fermentation vats using rumen fluid from sheep. In Experiment 2, in in vitro fermentation vats, ruminal fluid from dry cows was incubated with gum arabic, microcrystalline cellulose, xylan, or flaked maize, each used as the sole substrate. In experiment 1, based on the observed total organic acid concentrations, it was estimated that fermentation proceeded in a dose-dependent manner. Of all volatile fatty acids studied, acetate was found at the highest percentages (67.8-74.2%), followed by propionate (20.7-28.7%) and butyrate (2.6-5.1%). In experiment 2, in all treatments, acetate was observed at the highest concentration, followed by propionate and butyrate. According to the microbiome analysis, when compared with the other carbohydrates, only gum arabic altered the microbiome to a limited extent. Therefore, our results suggested that gum arabic could be fermented in the rumen and become a source of energy for ruminants.</p>

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