栄養・飼養Ⅱ

[III-20-02] In vitro rumen fermentation characteristics of bakery by-products contained high starch and sugar

*Nayohan Sandi¹, Miyu Sekoguchi¹, Yoshimasa Nishikawa¹, Masaya Matamura¹, Makoto Kondo¹ (1. Mie Univ.)

[Objective] This study aimed to evaluate rumen fermentation characteristics of bakery by-products as compared with corn and barley. [Methods] Steam-flaked corn, steam-flaked barley, castella by-product, pancake by-product, and baumkuchen by-product were utilized as substrates in the in vitro rumen incubation. In vitro gas production, rate of gas production, pH, and organic acid in the media were measured. [Result] Bakery by-products contained 22-65% sugar and 26-54% starch. After 24 hours of ruminal incubation, castella and pancake produced the highest gas production (p<0.01) and lowest pH (p<0.01). Rate of gas production at early phase of incubation was the highest in castella, followed by pancake and baumkuchen, then barley and corn. Bakery by-products produce higher propionic acid (p<0.01) than barley and corn. It was concluded that carbohydrates of bakery by-products were rapidly fermentable, and produce higher propionate with lower pH than those of corn and barley.