PSII-B-15 Composition of Milk as Explained by Rumen Fermentation Parameters, Diet Composition and Combination
نویسندگان
چکیده
Abstract Although individual studies on the milk component responses to diet and rumen fermentation parameters, notably pH, have identified relationships, these not been widely summarized. Therefore, a meta-analysis was conducted with objective of evaluating how fat protein percentage change in response (D), parameters (R) combination both (R+D) variables. A secondary evaluate models differed when considering interactions pH. Rumen included total volatile fatty acid (VFA) concentration, molar proportions major minor VFA, pH ammonia nitrogen, variables dry matter intake (DMI) dietary percentages (DM) organic (OM), crude (CP), neutral (NDF) detergent fiber (ADF), ether extract, starch. The database consisted 138 published articles. Models were derived using mixed linear regression weighted by inverse standard error. compared based concordance correlation coefficient after removing study effects (CCC). R, R+D R*pH+D*pH had similar capacity explain variation within data set (CCC: 0.26 0.31). Other than CP all other remained final D model same observed D*pH. Propionate significant variable R along acetate R*pH valerate model. Despite numerous ability variability dataset poor. All similar, poor (CCC > 0.2). Interestingly VFAs, iso-butyrate, R-based models. show precise control components, further work is needed those across studies.
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ژورنال
عنوان ژورنال: Journal of Animal Science
سال: 2022
ISSN: ['0021-8812', '1525-3163', '1525-3015', '1544-7847']
DOI: https://doi.org/10.1093/jas/skac247.665