Evaluation of Brassica Vegetables as Potential Feed for Ruminants

• Main Authors: Trinidad de Evan, Andrea Vintimilla, Carlos N. Marcos, María José Ranilla, María Dolores Carro
• Format: Article
• Language: English
• Published: MDPI AG 2019-08-01
• Series: Animals
• Subjects: Brassica vegetables; in vitro rumen fermentation; methane: in situ rumen degradability; intestinal digestibility
• Online Access: https://www.mdpi.com/2076-2615/9/9/588

The objective of this study was to analyze the chemical composition, in vitro ruminal fermentation, and intestinal digestibility of discarded samples of four Brassica vegetables: Brussels sprouts (BS), white cabbage, Savoy cabbage, and red cabbage, and to assess the effects of including increasing amounts of BS in the concentrate of a dairy sheep diet on in vitro fermentation, CH₄ production, and in situ degradation of the diets. All cabbages had low dry matter content (DM; <16.5%), but their DM had high crude protein (19.5−24.8%) and sugars (27.2−41.4%) content and low neutral detergent fiber (17.5−28%) and was rapidly and extensively fermented in the rumen. Rumen degradability of protein at 12 h of in situ incubation was greater than 91.5% for all cabbages, and in vitro intestinal digestibility of protein ranged from 61.4 to 90.2%. Replacing barley, corn, and soybean meal by 24% of dried BS in the concentrate of a diet for dairy sheep (40:60 alfalfa hay:concentrate) increased in vitro diet fermentation and in situ degradability of DM and protein, and reduced in vitro CH₄/total volatile fatty acid ratio. In vivo trials are necessary to confirm these results.