Effects of salts of branched-chain volatile fatty acids protected with different combinations of encapsulation materials on gas production dynamics when incubated in vitro with Brachiaria brizantha ‘Marandu’

Luiz F. Dias Batista, Aaron Norris, Luis O. Tedeschi

Research output: Contribution to journalArticlepeer-review

Abstract

© 2020 American Registry of Professional Animal ScientistsObjective: This study evaluated the effects of 7 different encapsulations (treatments S1–S7) of salts of branched-chain VFA, using different combinations and material sources (dioxides, maltodextrin, and celluloses), on the in vitro gas production dynamics of Brachiaria brizantha ‘Marandu.’ Materials and Methods: Air-dried Brachiaria brizantha with the addition of salts were incubated for 48 h with fresh rumen inoculum collected from 4 ruminally cannulated steers. Salts were investigated at 2 inclusion levels (IL; IL3 = 3% and IL6 = 6% of DM). Incubations were performed with (n = 3) or without (n = 3) the addition of casein and cysteine (C&C). Enumeration of in vitro NDF digestibility and methane (CH4) production was performed for all samples. Results and Discussion: With C&C inclusion, S1 produced more gas than S5 and reduced lag time compared with S6 and S7. The S5, S6, and S7 had lower CH4 production relative to S3. The IL3
Original languageEnglish
Pages (from-to)677-687
JournalApplied Animal Science
StatePublished - Oct 1 2020

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