The effect of bufferman on the disappearance of nutrients in the rumen bacteria and fungi culture

Dietary buffers (for example, bicarbonates) neutralize rumen acidity, increase rumen pH, and stimulate lactate consumption (Jafarpour et al., 2016). Higher rumen pH increases saliva secretion in ruminants (Castillo-Lopez et al., 2020). The high concentration of acids resulting from fermentation in silage reduces palatability, and recently it has been concluded that by neutralizing the acidity of corn silage and grass silage, the appetizing property increases significantly (Wróbel et al, 2023). Also, feed buffer additives prevent the rapid reduction of rumen pH (Ramos et al., 2021). The purpose of this experiment was to investigate the effect of bufferman as a biological regulator on the disappearance of nutrients by bacteria and fungi in anaerobic culture in diets containing different ratios of concentrate to fodder. The experimental rations included different ratios of forage to concentrate (respectively 20-80, 30-70, 40-60, 60-40) and the treatments included control (zero percent), Bufferman 1 and 2 percent, and Sodium Bicarbonate 1 percent. This experiment was carried in vitro, in the form of a completely randomized design. The results of the experiment showed that the rate of disappearance of dry matter, the rate of disappearance of insoluble fibers in neutral detergent, the rate of disappearance of insoluble fibers in acidic detergent and rumen pH were affected by the test diets (P<0.05). Different levels of forage to concentrate (20:80, 30:70, 40:60, 60:40 F:C) were affected by buffering, so that the highest amount of dry matter disappearance, disappearance of insoluble fibers in neutral detergent and disappearance The insoluble fibers in rumen acidic detergent are related to the treatments containing 1% of bufferman in level (P<0.05). A very common strategy to reduce the degree of negative energy balance in early parturition is to increase the energy concentration of the diet by increasing the amount of easily digestible carbohydrates instead of forage (Erickson et al., 2020). The most important factors affecting protein breakdown in the rumen include: physical and chemical properties of protein. , the length of time the sample stays in the rumen, the concentration of enzymes, the pH of the rumen, and the way the food is processed (Matthews et al., 2019). At most levels, essential oils have no effect on the concentration of ammonia nitrogen in vitro (Zhou et al., 2020). Kirwan et al. (2022) stated that high protein consumption (increasing rumen ammonia nitrogen concentration) and proportionally low levels of soluble carbohydrates in the diet and high amounts of forage ash can explain the maintenance of pH when consuming high concentrates. It prevents the reduction of rumen pH by destroying protein or non-protein nitrogen (Wang et al., 2018).According to the present experiment, it can be concluded that the use of 1% bufferman by providing suitable conditions for the activity of bacteria and fungi in all the examined hours, the disappearance of nutrients and the pH of the rumen increased significantly (P<0.05).