Effect of Different Levels of Phospholipid on in vitro Rumen Fermentation in Crossbred Cattle

Effect of dietary levels (0, 2, 4, 6, 8 and 10%) of pure phospholipid (Lecithin) was investigated on in vitro rumen fermentation pattern. A substrate consisting wheat straw and concentrate mixture (60:40) was supplemented with 0,2, 4, 6, 8, and 10% of pure phospholipid. The NH3-N, TVFA production, IVDMD, total protozoa and bacterial population were significantly (P<0.01) higher at 4% level of phospholipid inclusion. At same level, the molar proportions of acetic acid was decreased and propionic acid increased (P<0.01). It may be concluded that dietary phospholipid at 4% level (w/w) optimises rumen fermentation.