Rumen In Vitro Fermentation and In Situ Degradation Kinetics of Winter Forage Brassicas Crops

• Main Authors: José Daza, Daniel Benavides, Rubén Pulido, Oscar Balocchi, Annick Bertrand, Juan Keim
• Format: Article
• Language: English
• Published: MDPI AG 2019-11-01
• Series: Animals
• Subjects: kale; swede; volatile fatty acids; degradation rates
• Online Access: https://www.mdpi.com/2076-2615/9/11/904

The aim of the present study was to evaluate the nutritional value, the rumen in vitro fermentation, and the in situ degradation of <i>Brassica oleracea </i>(L.) ssp. <i>acephala</i> (kales) and <i>Brassica </i><i>napus</i><i> </i>(L.) ssp. <i>napobrassica</i><i> </i>(swedes) for winter use. Five varieties of each brassica were used in three field replicates and were randomized in a complete block nested design. All forage varieties were harvested at 210 days post-sowing to analyze the chemical composition, in vitro gas production, volatile fatty acid (VFA) production and in situ dry matter (DM) and crude protein (CP) degradability. Kales presented higher DM and neutral detergent fiber (NDF) content (<i>p</i> &lt; 0.01), whereas swedes showed higher CP, metabolizable energy (ME), glucose, fructose, total sugars, NFC, and nonstructural carbohydrate (NSC) content (<i>p</i> &lt; 0.01). The kale and swede varieties differed in their CP and sugar concentrations, whereas the kale varieties differed in their DM and raffinose content. The rates of gas production were higher for swedes than for kales (<i>p</i> &lt; 0.01). No differences between the brassica species (<i>p</i> &gt; 0.05) were observed in the total VFA production, whereas kales had a higher proportion of acetate and swedes had higher proportions of butyrate (<i>p</i> &lt; 0.05). Only the swede varieties showed differences in VFA production (<i>p</i> &lt; 0.05). The soluble fraction &#8220;a&#8221;, potential and effective in situ DM degradability were higher in swedes (<i>p</i> &lt; 0.01), but kales presented greater DM and CP degradation rates. Differences were observed between brassica species in the chemical composition, degradation kinetics, and ruminal fermentation products, whereas differences among varieties within species were less frequent but need to be considered.