Effect of using different ratios of lysophospholipids on in vitro digestibility gas production and some rumen fluid characteristics of local lamb diets

• Batoul Abdul Zahra Hassan Al-Sharifi1* Ali Ahmed Alou Al-Qutbi2

  Author

     This experiment investigated the effect of adding different levels of lysophospholipids to the diet on total gas and methane production, some rumen fluid properties, dry matter and organic matter digestibility coefficients, and in vitro protozoa preparation. The results indicated no significant differences (P>0.05) between treatments in total gas volume, reaction rate constant, retardation time, and gas production during different incubation periods. However, the addition of lysophospholipids significantly improved (P<0.05) some nutritional value indicators. The 1.5% LPL treatment recorded the highest gas production over 24 hours, in vitro organic matter digestion, organic matter digestibility, and metabolizable energy. The addition also led to a significant increase (P<0.05) in the concentration of total volatile fatty acids in rumen fluid, particularly at levels of 1.3%, 1.5%, and 1.7% LPL. No significant differences (P>0.05) were observed in pH or ammonia nitrogen concentration. The total number of protozoa and some protozoan genera decreased significantly (P≤0.05) at several addition levels compared to the control treatment. It can be concluded that the addition of lysophospholipids, especially at 1.5%, is the optimal concentration for improving fermentation efficiency and the nutritional value of the diet without negatively impacting rumen stability.

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