Abstract
Various food by-products as well as before and after fermentation of fermented feed for dairy cattle in Aomori Prefecture were evaluated. The fermented feeds evaluated were: Aomori-Semi-TMR (AST), Aomori-TMR (AOT), Michinoku-WET (MTW), Aomori-WET (AOW). Food by-products produced in Aomori that are used as ingredients for fermented feeds, i.e. Tofu by-product (TFB), Apple juice pulp (AJP), Soy sauce cake (SSC), Mushroom bed (MRB) and other feed ingredients and food by-products used as ingredient coming from outside Aomori, i.e. Brewers wet grains (BWG), Wheat straw (WHS), Beet pulp (BEP) were also evaluated. In situ studies were conducted on two rumen fistulated Holstein cows using nylon bags containing 5g (as fed basis) of each time point in the ventral rumen of each cow for 3, 6, 9,12 and 24 hours, respectively. Comparison on the in situ rate of disappearance of before and after fermentation of the fermented feeds indicated that DM and NDF were not significantly different while CP was significantly different in AOW (P＜0.05). Comparison on the rumen parameters of before and after fermentation of fermented feeds indicated that DM was significantly different from potential degradable fraction, rapid potential degradable fraction and degradation rate constant (P＜0.05) while CP was significantly different on degradation rate constant (P＜0.05). Before and after fermentation of fermented feeds using food by-products varied in their ruminal DM, CP and NDF degradation.
