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Impacts of Protein and Energy Levels on Rumen Fermentation and Microbial Activity Under Different Incubation Temperatures

Y. Jo,Won-Seob Kim,Yoo-Rae Kim,Mun-Su Ju,J. G. Nejad,Hong-Gu Lee

Published 2024 in Animals

ABSTRACT

Simple Summary This study explored the effects of protein and energy levels on rumen fermentation under different incubation temperatures using an in vitro system. We found that higher incubation temperatures increased NH3-N and total volatile fatty acids (TVFA) but decreased liquid-associated bacteria (LAB). Conversely, higher protein levels elevated NH3-N and acetate levels but reduced propionate, while higher energy levels had the opposite effect on rumen fermentation properties. In addition, incubation temperatures and energy levels were affected on rumen fermentation characteristics and LAB protein amounts. However, there were no significant interactions between energy or protein levels and incubation temperatures for TVFA and LAB. The findings suggested that the adjustment of single nutrient levels of protein or energy would not be sufficient to enhance microbial protein synthesis under different incubation temperatures.

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