Influence of concentrate level with or without N- carbamylglutamate on rumen bacteria and fermentation characteristics of Shami goats

Authors

  • Salam Shaban Ibrahim Office of Agricultural Research, Ministry of Agriculture, Baghdad, Iraq.
  • Jamal Abdul Rahman Tawfeeq Al-Ani Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq

DOI:

https://doi.org/10.59658/jkas.v9i3.992

Keywords:

Ruminant, ammonia, volatile fatty acids, blood urea

Abstract

This study was conducted to evaluate the effect of three levels of concentrate 2%, 3%, 4% with or without N-carbamylglutamate (NCG) on rumen bacteria and fermentation characteristics in Shami goats. Twenty-four male goats aged 8-10 months with initial weight 32,685 ± 1.52kg divided into six treatments in a 2×3 factorial experiment/ Completely Randomized Design. Individual feeding was used for 70 days. Rumen fluid was sampled at 0, 3, 6h after feeding while jugular blood was sampled after 70 days before morning feeding. Results showed decreasing (P<0.01) of rumen pH and increasing volatile fatty acids (P<0.01) after 3h and 6h of feeding for 3% level of concentrate with NCG. Rumen ammonia increased (P<0.01) after 3h of feeding with NCG. Total rumen bacteria increased insignificantly with superiority 3% level of feeding without NCG and 4% concentrate with NCG. A linear decrease (P<0.01) of blood urea with increasing feeding level with NCG and GPT decreased (P<0.05) with 3% concentrate. In conclusion, it is preferred to feed 3% concentrate and use NCG as additive with urea.

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Published

09/12/2022

How to Cite

Ibrahim, S. S., & Al-Ani, J. A. R. T. (2022). Influence of concentrate level with or without N- carbamylglutamate on rumen bacteria and fermentation characteristics of Shami goats . Journal of Kerbala for Agricultural Sciences, 9(3), 17–25. https://doi.org/10.59658/jkas.v9i3.992

Issue

Vol. 9 No. 3 (2022): Volume 9 Issue 3 2022

Section

Articles

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