Influence of calcium propionate on in vitro fermentation of sorghum-based diets

MILAGROS GONZÁLEZ HERNANDEZ; ALEJANDRO ENRIQUE RELLING; HÉCTOR AARÓN LEE-RANGEL; ROLANDO ROJO RUBIO; MARÍA MAGDALENA CROSBY-GALVÁN; JUAN MANUEL PINOS-RODRÍGUEZ; LUIS ALBERTO MIRANDA; GERMÁN DAVID MENDOZA-MARTÍNEZ

REVISTA DE LA FACULTAD DE CIENCIAS AGRARIAS DE LA UNIVERSIDAD NACIONAL DE CUYO

UNIV NACIONAL CUYO

Lugar: Mendoza; Año: 2017 vol. 49 p. 185 - 192

0370-4661

The objective of the present study was to evaluate the effect of calcium propionate(CaPr) on in vitro ruminal fermentation using a factorial arrangement 2 x 2 evaluatingCaPr (0 vs. 1%) and grain level (55 vs. 65%). There was a CaPr x Grain interaction inthe volume of gas produced (V; p = 0.04). Addition of CaPr prolonged Lag time (1.4 vs.1.04 h; P<0.01), and increasing the grain level also prolonged Lag time (1.56 vs. 0.89 h;p < 0.03) and gas production rate (0.046 vs. 0.041 h-1; P<0.04). However, there were nodifferences in CH4, CO2, acetate, propionate and butyrate concentrations. Therefore, theaddition of calcium propionate in a diet with 55 or 66% of grain increased Lag phase butit is not affected fermentation pattern or methane losses