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Effects Of Amino Acid And Branched-Chain Volatile Fatty Acid Additions On In Vitro Fermentation Of Dormant Range Grasses, P.A. Momont, R.J. Pruitt, R. H. Pritchard, B. J. Johnson

South Dakota Beef Report, 1989

Two-stage in vitro fermentation was used to screen five amino acids and three branched-chain volatile fatty acids as potential additions to a grain urea supplement for cows grazing dormant winter range. Urea addition alone increased dry matter and fiber digestibility of dormant cool season grasses. Methionine addition improved fiber digestibility and rate of fermentation of cool season grasses over urea alone. Compared to urea addition, the branched-chain volatile fatty acids did not increase dry matter or fiber disappearance or improve rate of fermentation of dormant range grasses. None of the buffer additions tested or urea increased digestibility of the dormant …