Determination of effects of some pelletted straws on rumen pH and temperatures with wireless rumen sensors

Determinación de los efectos de algunas pastillas peletizadas en el rumen pH y temperaturas con sensores de rumen inalámbricos

Objective. This study was conducted with the aim of determination of the effects of pellets prepared with addition of different additives (molasses, guar meal and sepiolite) on changes in  in vitro rumen pH and temperature. Materials and methods. In the current study sixteen pelleted feeds were prepared with wheat and soybean straws. The Daisy incubator was used for maintaining (mimicing) rumen conditions and feed was incubated for 48 hours. The wireless rumen sensors were used for determination of the changes in in vitro rumen pH and temperature. The data were subjected to one way variance analysis. Results. The tested boluses were found to show similar temperature and pH measurements to digital pH metre measurements. The effect of sepiolite addition on pH and temperature was found insignificant in all treatments. The lowest pH value was determined for wheat straws. Control groups and molasses added in soybean straws and wheat straws were similar in terms of ruminal pH values. Guar meal and guar meal+molasses added in soybean straws was shown to increase pH (p<0.01). In vitro rumen temperatures in soybean straws were found lower compared to those in wheat straws in all treatments (p<0.001). Conclusions. It was concluded that boluses integrated to Daisy incubator can be safely used for determining the effects of feeds on rumen fermentation in in vitro studies. 

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