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

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Abstract
In vitro effects of branched chain fatty acids, Trypticase (a pancreatic digest of casein, a bacteriological peptone), urea, starch and their interactions on dry matter disappearance of soybean stover was measured. Quantities of nutrients added to fermentation media were equal to amounts of nutrients contributed by 1 part alfalfa added to 2 parts soybean stover. Maximum digestibilities were between 48-56 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 interractions, only the interaction between branched chain fatty acids and starch was significant, indicating 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.