Effect of different levels of molasses, sulfur and urea on in vitro fermentability of roughage diets in buffaloes rumen liqure

In this experiment, down with the goal of preliminary increasing buffalo rumen situation and enhancing the potential of digestibility and fermentability of roughages in laboratory condition, the effects of different levels of molasses/sulfur and urea on fermentability of buffalo diets were inverstigated, using a completely randomized design in factorial arrangment. Both molasses and sulfur, was considered as a factor one with 4 levels for each of them (5, 10, 15 and 20 percent of molasses, and 0.33, 0.37, 0.41 and 0.45 percent of sulfur, per dry matter), and urea was considered as a factor two with 3 levels (0.5, 1 and 1.5 percent of urea, per dry matter). Totally, 12 diets were prepared in forage and concentrate sigments with regards of requirments of dairy buffaloes. Rumen fermentability was determind via method of gas production, using rumen fluid obtained from 4 ruminally fistulated male buffaloes. After 12 hours of incubation toward later, significant differences were observed between means of gas production by increasing of different levels of molasses/sulfur and urea in diets (P<0.05). The investigation of simple and intraction effects of different levels of molasses/sulfur and urea, on cummulative, noncummulative and corrected cummulative gas production,corrected based on urea level, indicated to significant decrease on rumen fermentability at lavels of 20% of molasses, 0.45% of sulfur (M4S4) and 1.5% of urea (U3) (P<0.05).