Nutritional evaluation of ensiled brewers’ grain by the in vitro and in situ techniques
E. Eslamian1*, A. A. Naserian2, A. M. Tahmasbi2, R. Valizadeh2 and M. Kazemi3
Research Article | Published December 2013
International Journal of Biotechnology and Food Science, Vol. 1(5), pp. 84-89
1Department of Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, International Campus, Mashhad, Iran.
2Department of Animal Science, Excellence Center for Animal Science, Faculty of Agriculture, Ferdowsi University of Mashhad, P. O. Box 9177948974, Mashhad, Islamic Republic of Iran.
3Torbat-e-jam College of Agriculture and Animal Science, Torbat-e-jam, Iran.
*Corresponding author. E-mail: eslamian.e@gmail.com
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This paper deals with the effects of ensiling on chemical composition, in situ degradability of dry matter and in vitro gas production parameters of wet brewers’ grain (BG) with or without different additives. The BG ensiled at completely anaerobic conditions in double tubes. After 60 days of ensiling, the silages were opened for analysis. Although ensiled BG with 2% sulfuric acid had the least NDF, ADF, CP and pH than other treatments (p < 0.05), but it had the highest effective degradability (ED) and cumulative gas production (24 and 48 h after incubation) (p < 0.05). Adding of some additive (such as molasses and sulfuric acid) increased the cumulative gas production after 24, 48 and 96 h incubation than control group (without any additive). The results from gas production (cumulative gas production after 24, 48 and 96 incubation) and dry matter degradability parameters (such as rapidly soluble fraction (a) and ED) indicated
that sulfuric acid (especially 2%) had a high antibacterial activity in BG silages and improved the nutritive value of BG after ensiling.
Keywords: Brewers’ grain, ensiling, rumen degradability, in vitro gas production.
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Citation: Kazemi M, Tahmasbi AM, Valizadeh R, Naserian AA, Haghayegh GH (2013). Nutritional evaluation of ensiled brewers’ grain by the in vitro and in situ techniques. Int. J. Biotechnol. Food Sci. 1(5): 84-89
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