Buffering capacity of some buffer mixtures and the effect of their inclusion in the diet on in vitro ruminal fermentation parameters

This study aimed to evaluate the buffering capacity of some buffer mixtures and the effect of their inclusion in the diet on in vitro ruminal fermentation parameters. For this purpose, five buffer mixtures were prepared as: 1) containing 15% sodium bicarbonate + 15% magnesium oxide + 35% magnesium carbonate + 35% sodium bentonite; 2) containing 35% sodium bicarbonate + 35% magnesium oxide + 15% magnesium carbonate + 15% sodium bentonite; 3) containing 20% sodium bicarbonate + 40% magnesium oxide + 20% magnesium carbonate + 20% sodium bentonite; 4) containing 40% sodium bicarbonate + 20% magnesium oxide + 20% magnesium carbonate + 20% sodium bentonite; and 5) containing 16% sodium carbonate + 35% magnesium oxide +22% magnesium carbonate + 5% sodium bentonite and 22% monobasic potassium phosphate. Buffering capacity and buffer value index were measured. Then the effect of buffer mixtures on gas production potential, pH, ammonia nitrogen concentration and in vitro dry matter disappearance (IVDMD) was investigated. Bufferingcapacity and buffer value index of buffer mixture 2 was higher than other buffer compounds (P<0.05). Buffer mixture 4 increased gas production (P<0.05). IVDMD was the same between the buffer mixtures and only buffer mixture 4 and 1 were different (P<0.05). The use of buffer mixture 2 increased the pH of the batch culture (P<0.05). Overall, the results of this experiment showed that the use of buffer mixture2 could have an effective role in preventing pH drop and consequently reducing acidosis.