摘要：The aim of this study was to investigate the ef-fects of different concentrations of fumaric acid (FA)and malic acid (MA) on the in vitro true digestibilityand fermentation of alfalfa hay in cows'rumen fluid.The acids were added separately to individual fer-menters at 0.1% FA,0.2%FA and 0.3%FA; and0.1% MA,0.2%MA and 0.3% MA.Each treatmentwas replicated 16 times,and the incubation periodwas 48 hours.The mean in vitro true digestibilityvalues in the 0.1% FA and 0.2% FA groups did notdiffer significantly from the control treatment (P >0.05) but at the 0.3% level it was significantly lower(P<0.05) for both.For MA,there was no significantdifference (P > 0.05) between the control and the0.1%MA group,whereas there was a significant dif-ference (P<0.05) between the control,and the 0.2%MA and 0.3% MA treatments.The lowest in vitrotrue organic digestibility levels were determined forthe 0.3%FA and 0.2%and 0.3 MA groups whichwere significantly lower than the control (P<0.05).The use of FA and MA at 0.1% did not positively ornegatively affect the in vitro true digestibility(IVTD) and neutral detergent fiber digestibility(IVNDFD) of alfalfa hay.However,further studiesare required to investigate the effects of FA and MAon in vivo ruminal fermentation with respect to feedconsumption and performance in ruminants.
关键词：Fumaric acid;malic acid;digestibility;alfalfa hay
