Influence of Two Levels of Enzyme Preparation on Ruminal Fermentation, Particulate and Fluid Passage and Cell Wall Digestion in Wether Lambs Consuming Either a 10% or 25% Grain Diet

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Abstract
Effects of a fungal enzyme preparation on ruminal fermentation, digesta kinetics and cell wall digestion were studied. Either 0, 22 or 25 g/d of enzyme preparation was offered to nine ruminally cumulated Rambouillet or Columbia wether lambs (avg wt 28.6 kg) in two randomized complete block experiments. An alfalfa hay-corn mixture at 2.1% of body weight (10% corn) was used in Exp. 1. In Exp. 2, 2.7%of body weight (25% corn; Exp. 2) was fed. Ruminal samples were collected at 0, 4, 8, 12 and 24 h postfeeding on d 17 of each 22-d period to measure fluid dilution rate and fermentation characteristics. An intraruminal dose of Yb-labeled hay followed by fecal sampling on d 19 through 22 was used to estimate paniculate passage and fecal output. Ruminal pH, NH3 concentrations, total volatile fatty acid and proportion of individual acids were not influenced (P > .10) by the addition of either level of enzyme preparation in either Exp. 1 or 2. Dry matter digestibility also showed no effect (P > .10) of enzyme preparation added to either diet. In Exp. 1, wethers receiving 35 g/d of the enzyme preparation had greater cell wall digestion (49.8%;P < .05) than wethers receiving either 22 g/d or no enzyme preparation (45.7 and 42.9%, respectively). In Exp. 2, with a 25% corn diet, no influence (P > .10) of enzyme preparation was noted on cell wall digestibility. Paniculate and ruminal fluid passage rate parameters remained unchanged (P > .10) by the addition of either level of enzyme preparation, regardless of the diet fed. Results suggest that the addition of commercial enzyme preparations increased cell wall digestion but did not influence ruminal fermentation or passage of ingesta. Copyright © 1988. American Society of Animal Science . Copyright 1988 by American Society of Animal Science