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Effect of Branched Chain Volatile Fatty Acids, Trypticase,^® Urea, and Starch on In Vitro Dry Matter Disappearance of Soybean Stover

Department of Animal Science, University of Illinois, Urbana 61801

ABSTRACT

We measured in vitro effects of branched chain fatty acids, Trypticase^® (a pancreatic digest of casein, a bacteriological peptone),² urea, starch, and their interactions on dry matter disappearance of soybean stover. Quantities of nutrients added to fermentation media were equal to amounts of nutrients contributed by one part alfalfa added to two parts soybean stover. Maximum digestibilities were between 48 and 56 h except when branched chain fatty acids and Trypticase^® were added to the medium together. In this case, a linear increase in digestion occurred even at 72 h. There was a negative effect of starch and a positive effect of branched chain fatty acids on in vitro dry matter disappearance of soybean stover. Neither Trypticase^® nor urea had any effect on digestion of soybean stover. Among the interactions, only the interaction between branched chain fatty acids and starch was significant, indicating either the negative effect of starch on utilization of branched chain fatty acids or utilization of branched chain fatty acids and starch by rumen microorganisms at the expense of fiber. Branched chain fatty acids and Trypticase^® together appeared to provide a balanced medium for bacterial growth.

¹ Division of Animal Science, University of Wyoming, Laramie 82071.