Effects of Organic Acid Treated Legume Forages on In-Vitro Degradability Values

Abstract

In this context, we aimed to investigate the effects of varying levels of Fumaric Acid (Fu), Malic Acid (Ma), Formic Acid (Fo), and their combinations on in-vitro degradability parameters, organic matter digestibility (OMD), metabolizable energy (ME) and net energy lactation (NEL) of alfalfa (Medicago polymorphia), white clover (Trifolium repens) and hairy vetch (Vicia villosa). Obtained data were analyzed as a completely randomized 3x8 facto-rial design, with general linear models (GLM) using SAS 9.4. The effects of legume forages and their interaction with organic acid were significant on ME, NEL and OMD values (p<0.05, p<0.01). In such a way that fumaric acid was led to an increase in NEL. All of the parameters, except ME and OMD, were affected by organic acids (p<0.01). To conclude, utilization of organic acids could improve microbial protein synthesis in the rumen.