Rumen Degradable Protein Content and Gas Production on Rumen Fermentation of some Concentrate Ingredients and Their Relationship

Four oill cakes (musterd, ground nut, cottonseed and aoybeen), two grains (maize and barely) and two brans (wheat and rice) were ased for studying relatlonship between ia sacco rumen degradability and in vitro total gas production as well as carbon dioxide: methane ratio. Total gas prodaction (ml/g substance) was higher on Ingredients poesessing more ruimen degradable protein (RDP). The regression coefficient for gas production for different concentrate Ingredients ranged between 3.49±0.12 and 5.83±0.28 ml/h/g substances Ingredients poasessing less RDP such as cottonseed cake and rice bran, CO₂: CH₄ ratio was 61: 39 and 64: 36, respectlvely, but for Ingredients possessing; more RDP. CO₂:CH₄ ratio was above 70:30. CO₂ production was positively related to rapid dagradability of ingredient whereas CH₄ production was negatively related. Prediction equations were developed for total gas production, CO₂:CH₄ ratio and RDP content.