PSVII-11 - Effects of Wheat Cultivars on Chemical Composition, in vitro Digestibility, and Rumen Fermentation Characteristic of Sprouted Grains

Abstract: This study aimed to estimate the effect of wheat cultivars on in vitro rumen digestibility and fermentation characteristics of sprouted grains. Three wheat cultivars, Arriheuk (ARH), Saekeumkang (SAK), and Jokyoung (JOK), were harvested at 6 days of cultivation stages, while Keunalbory (KEA) was a positive control. The collected sprouted grains dried at 55^oC for 48 h, and ground to pass 1-mm screen for the chemical compositions and in vitro incubation. For in vitro rumen incubation, rumen fluid collected from cannulated Hanwoo heifer was mixed with Van Soest medium at a 1:2 ratio. Ground sprouted grains (0.3 g) with the mixture of rumen fluid/Van Soest medium (30 mL) were placed into the incubation bottles in quadruplicates and incubated for 0, 24, and 48 h. After incubation, the bottle contents were centrifuged to collect the supernatant and residues for analyses of rumen fermentation characteristics and in vitro digestibilities of dry matter (IVDMD) and organic matter (IVOMD), respectively. Crude protein content (27.7 vs. 20.4%) in JOK was greater (P< 0.05) than that in KEA, but lowest (P< 0.05) in ARH and SAK. The contents of crude ash, neutral detergent fiber, and acid detergent fiber were lower (P< 0.05) in AK and SK than in KEA. The IVDMD (58.7 vs. 64.7%) and IVOMD (71.9 vs. 77.1%) were less (P< 0.05) in SAK than in KEA. In vitro rumen pH was highest (P< 0.05) in JOK, while ammonia-N content was less (P< 0.05) in SAK than in the other sprouted grains. Total volatile fatty acid content was greater (P< 0.05) in JOK than that in ARH and SAK, while the molar percent of propionate and butyrate were greatest (P< 0.05) in SAK and ARH, respectively. Therefore, this study could conclude that JOK had greater feed values than ARH and SAK, but similar to KEA.