Short communication: Quantifying postruminal starch fermentation in early-lactation Holstein-Friesian cows

It has previously been shown that fermentation may contribute substantially to small intestinal carbohydrate disappearance. The fact that the energetic efficiency of starch fermentation is considerably less than that of enzymatic digestion of starch, makes it of nutritional importance to quantify the level of postruminal starch fermentation for dairy cows. Hence, we subjected six rumen-fistulated Holstein-Friesian dairy cows (48 +/- 17 days in milk) to 5 d of continuous abomasal infusions of 0.0, 2.5, and 5.0 mol NH4Cl/d, with and without 3 kg ground maize/d, followed by 2 d of rest in a 6 x 6 Latin square design. A total mixed ration (TMR) consisting of (DM basis) 70% grass silage and 30% concentrate was fed at 95% of ad libitum intake. Separation of postruminal starch disappearance into enzymatically digested starch and fermented starch was based on the measurement of natural 13C enrichment of the TMR, abomasally infused ground maize, and resulting 13C enrichment of faeces. Within each cow, 0.0, 2.5, and 5.0 mol NH4Cl/d without ground maize served as control for the same levels of NH4Cl with 3 kg ground maize/ d. Abomasal infusion of ground maize was associated with increased total DM and starch intake, faecal starch excretion, and digestibility of starch, and with decreased digestibility of DM and N. The increased faecal volatile fatty acid (VFA) output and 13C enrichment of the individual VFA indicate increased starch fermentation with abomasally infused ground maize. On average, 1 311 g starch/d was postruminally fermented, representing 60.8% of total starch intake. Overall, postruminal starch fermentation of early -lactation dairy cows abomasally infused with 3 kg ground maize/d is considerable and may result in substantial amounts of VFA rather than glucose production.(c) 2023 The Author(s). Published by Elsevier B.V. on behalf of The Animal Consortium. This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).