Characteristics of Ruminal Fermentation of Wethers Fed Tofu Cake Silage with Ethanol

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Tofu cake added with three levels of ethanol was made into silages and fed to four wethers to investigate characteristics of ruminal fermentation. The animals received a basal diet consisting of the second cut Orchardgrass hay and beet pulp (4:1) and either fresh tofu cake (control) or one of silages made of tofu cake added with ethanol at 2%, 4% and 6% levels was also fed so that it account for 20% of the whole ration. Feeding levels were determined based on metabolic body size and were restricted to 85% of voluntary intake levels. 1) The animals fed with tofu cake silages had different ruminal fermentation compared to those in the control. There were positive or negative linear effects of amount of ethanol added to tofu cake silage on ruminal pH, volatile fatty acid (VFA) and other parameters. 2) The higher the levels of ethanol added to tofu cake silage the higher the total VFA, acetic, valeric and caproic acid levels and adversely the lower the propionic acid levels. 3) The animals fed with tofu cake silages had significantly (P<0.01) higher ratios of propionic acid to acetic acid in the rumen fluid. 4) Rumen fluid taken from the animals fed with tofu cake silages had lower pH and lactic acid than that from the control. 5) Although there were no apparent increase in pH, total VFA level or any particular VFA levels in the rumen for the amount of tofu cake fed to the animals in this study, further investigations for optimum feeding levels of tofu cake are needed.
社団法人日本畜産学会の論文
2001-07-25

Characteristics of Ruminal Fermentation of Wethers Fed Tofu Cake Silage with Ethanol

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