Effects of Fish Meals on Rumen Bacterial Fermentation in Continuous Culture

Abstract

Effects of various forms of fish meal on microbial metabolism were investigated in continuous cultures of rumen contents. Five diets were formulated to contain 12% ruminally degradable protein and 47 to 48% nonstructural carbohydrate. Soybean meal was the major protein source in the control diet, whereas in the other four diets, various fish meals were substituted for 6% of total diet DM. Fish meals were: fish meal containing 34.4% FFA, fish meal containing 34.4% FFA with CaCl2 added, fish meal containing 65.6% FFA, and fish meal defatted using 1:1 ethanol:ether extraction. The five treatments were fermented with pH either held constant at 6.2 or not controlled. When pH was maintained at 6.2, the inclusion of any fish meal except defatted fish meal reduced the acetate:propionate ratio, decreased protein digestion, and reduced microbial N produced/per kilogram DM digested when compared with the soybean control. When not controlled, pH decreased after feeding to 6.0 or lower. Under these conditions, the soybean control had a lower acetate:propionate ratio and lower NDF digestion than all diets containing fish meal. In this study, oil-containing fish meal affected microbial metabolism more negatively when the fermentation pH was held at 6.2 than when the pH was 6.0 or lower.