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Equine veterinary journal2020; 53(5); 1056-1062; doi: 10.1111/evj.13390

Caecal fermentation characteristics of commonly used feed ingredients.

Abstract: Commercial horse feeds use cereal grains and by-products; however, their effects on the caecal environment remain poorly characterised. Objective: Characterise the effect of commonly used feed ingredients on caecal pH and volatile fatty acid (VFA) concentration. Methods: 6 × 6 Latin square. Methods: Two days prior to the start of the study, 6 caecally cannulated Quarter horses were moved into individual stalls where Smooth bromegrass hay (brome) was offered at 2.0% BW/d split between 2 feedings (0600 and 1800). On day 0, caecal digesta was collected every 2 h for 12 h relative to the 0600 feeding to establish control values for horses consuming only brome (HAY). On day 1, horses began consuming their respective treatments which consisted of beet pulp (BP), maize (M), dehydrated alfalfa (A), oats (OAT), soybean hulls (SBH), or wheat middlings (WM) at 0.25% BW/d split into 2 feedings. On day 7 of each treatment period, caecal digesta was collected every 2 h for 12 h and analysed for pH and VFA. Data were analysed using mixed ANOVA with repeated measures, fixed effects of treatment and time and random effects of horse and period. Results: There was a main effect of hour (P ≤ .05) indicative of post-prandial shifts in caecal metabolites. There were no main effects of treatment on pH or VFA concentration (P ≥ .3). Effects of hour × treatment (P ≤ .04) were observed for all response variables. Regardless of treatment or hour, caecal pH remained well within normal limits. Three horses exhibited signs of lower oesophageal choke immediately after consumption of BP pellets. Conclusions: Interactions between ingredients when mixed for formulation of a concentrate warrant further research. Furthermore, a short adaptation period was chosen to mimic common management practices. Conclusions: Minimal differences in caecal fermentation parameters were detected when ingredients were fed at a common inclusion level.
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Publication Date: 2020-12-08 PubMed ID: 33222236DOI: 10.1111/evj.13390Google Scholar: Lookup
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Summary

This research summary has been generated with artificial intelligence and may contain errors and omissions. Refer to the original study to confirm details provided. Submit correction.

The research study investigates the impact of various common feed ingredients on caecal pH and fermentation levels of horses. It concludes that different feed types produced minimal changes in fermentation parameters, but mixed ingredient formulations and their interactions need further research.

Introduction and Objective

The main objective of this research was to study and understand how commonly used horse feed ingredients affect the pH levels and volatile fatty acid (VFA) concentrations in the caecum of horses. The digestive health of horses largely depends on the fermentation process carried out in the caecum, and so this objective holds importance.

Methods

  • Six quarter horses were used in a 6 x 6 Latin Square study model.
  • Prior to the start of the study, hay was administered to the horses for two days.
  • After re-establishing baseline values, different treatment feeds consisting of beet pulp, maize, dehydrated alfalfa, oats, soybean hulls, or wheat middlings were introduced.
  • The effects of each feed type on caecal pH and VFA were monitored over seven days, with samples collected every two hours for twelve hours.
  • The resultant data was examined using mixed ANOVA with repeated measures.

Results

  • Minor shifts in caecal metabolites were noticed post feeding, although they were not significant enough to be seen as treatment effects.
  • No obvious effects on pH levels or VFA concentrations were recorded in response to the varied feed treatments.
  • Despite slight variations, the pH levels in the caecum stayed well within normal ranges across all feed types.
  • Interestingly, beet pulp consumption led to some horses showing signs of lower oesophageal choke.

Conclusions

Overall, the study demonstrated minimal differences in caecal pH and volatile fatty acid concentrations as a response to consuming different feed ingredients. Researchers concluded further studies are required to investigate the interactions between mixed feed ingredients, suggesting that the short study adaptation period was chosen to mimic routine management practices. Despite holding its significance, the research prompts for further, more in-depth studies on the formulation of compound feeds and its effects on equine gut health.

Cite This Article

APA
Ochonski P, Drouillard JS, Douthit TL, Vahl C, Lattimer JM. (2020). Caecal fermentation characteristics of commonly used feed ingredients. Equine Vet J, 53(5), 1056-1062. https://doi.org/10.1111/evj.13390

Publication

Equine veterinary journal
ISSN: 2042-3306
NlmUniqueID: 0173320
Country: United States
Language: English
Volume: 53
Issue: 5
Pages: 1056-1062

Researcher Affiliations

Ochonski, Patricia
  • Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA.
Drouillard, James S
  • Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA.
Douthit, Teresa L
  • Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA.
Vahl, Christopher
  • Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA.
Lattimer, James M
  • Department of Animal Sciences and Industry, Kansas State University, Manhattan, KS, USA.

MeSH Terms

  • Animal Feed / analysis
  • Animals
  • Cecum / metabolism
  • Diet / veterinary
  • Fatty Acids, Volatile / metabolism
  • Fermentation
  • Horses

Grant Funding

  • Kansas State University and the Kansas Agricultural Experiment Station

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