Effect of additives from different nature on barley fermentation in in vitro semicontinuous system.

Abstract:

Five additives (grape condensed tannins; GCT, mixture of mid-chain fatty acids; MFA, linoleic acid; LIN, eugenol; EUG, cinnamaldehyde; CIN) were studied to evaluate their effect on in vitro barley fermentation in intensive feeding beef diets, using a semicontinuous system and rumen inoculum from beef calves. The pH from 8 h onwards was highest (P< 0.05) with GCT, recording lower values with CIN at 8 and 12 h than CTR. The volume of gas produced with CIN was lowest (P< 0.05) from 4 h onwards. Between treatments, EUG and CIN recorded the lowest concentration of total volatile fatty acids and propionic proportion. Results were supported by those of bacterial diversity. Essential oils as additives, especially cinnamaldehyde, were those that reduced more (P< 0.05) barley fermentation, and negatively affected environmental conditions. In contrast, additives such as grape condensed tannins and fatty acids may reduce barley acidification potential.

Año de publicación:

2019

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Fuente:

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