Effects of ageing on the in vitro fermentation of cell walls and cell contents of entire, fractionated and composite leaves of Italian ryegrass

Changes in fermentability of cell walls and cell contents of Italian ryegra ss leaves at two stages of maturity were measured to explain the generally observed decline in herbage quality with ageing. A herbage fractionation me thod was developed to separate cell contents and cell walls. Cell walls wer e either untreated or protease-treated. Fermentation characteristics of all cell wall and cell contents fractions, as well as whole and recombined lea ves, were measured using cumulative gas and volatile fatty acid (VFA) produ ction. The gas production profiles of all substrates contained two signific ant phases. After fractionation, addition of the profiles fi om separated c ell contents and untreated cell walls resulted in the same profile as for t he recombined leaf. The strongest reduction in gas and VFA production due t o leaf ageing was observed for cell. contents. The increased ratio between branched and straight chain VFAs suggested that there had been an increase in the protein fermentation. Treatment of cell walls may have removed some easily fermentable cell wall components, as seen in the small differences i n gas and VFA production between whole and recombined leaves. It has been c oncluded that the phases of gas production, separable in kinetic fermentabi lity studies of complex animal feeds, need to be interpreted with caution. The large reduction in fermentability of cell contents with plant maturity, compared with the cell walls, indicated the importance of determining the role of cell contents in herbage quality studies, as the cell contents clea rly do not remain uniform. (C) 2000 Society of Chemical Industry.