Fermentation parameters and total gas production of some rumen protected fat-protein formulation

Abstract

The aim of this study was to evaluate some formulation of rumen protected fat-protein (RPFP) based on the fermentation parameters and total gas production in the in vitro gas production test technique. Two sources of fat, i.e. crude palm oil and fish oil and three sources of protein i.e. skim milk, soybean and soybean meal were used in the formulation of RPFP, and thus there were 6 treatment combinations. Fermentation parameters were measured by incubating the sample in a rumen liquor buffer taken from a rumen fistulated dairy cow. The measurements were done at 3, 6, 9, 12, 24, 48  and  72  h  after  starting  the  incubation.  The  pH,  NH3 and  VFA  of  fermentation  medium  were measured  after  72  h  of  incubation.  Result  showed  that  the  highest  pH  (6.77)  was  produced  from combination  of  soybean  meal  and  fish  oil,  while the  lowest  pH  (6.59)  was  produced  from  the combination of skim milk and crude palm oil.  Similarly, the highest NH3 content was found on the combination of soybean meal and fish oil (10.64 mg/100ml) and the lowest content was produced on the combination of skim milk and fish oil (7.90 mg/100 ml). The highest total gas production after 72 hours of incubation was reached by the combination of skim milk and fish oil (27.52 ml/200 mg DM)and the lowest production was found on the combination of soybean meal and fish oil (14.56 ml/200 mg DM).