Enhancing forage protein is key to sustainable ruminant nutrition. The nutritive value of Hedysarum coronarium L. was investigated by studying different preservation systems (fresh vs. dehydrated pellet vs. hay) (Exp. 1) and morphological fractions (flowers vs. leaves vs. stems) (Exp. 2). For the fresh and pelleted systems, two cuts were used. Proximately, total polyphenols and condensed tannins were detected. In vitro fermentation characteristics were studied by incubating samples with buffered sheep rumen fluid, estimating methane production by volatile fatty acids. Fresh and pelleted sulla were more nutritionally advantageous than hay, in terms of metabolizable energy and protein-to-fiber ratio. Pelleting at the beginning of flowering proved to be a suitable forage for sheep feeding due to protein (15.1% DM), metabolizable energy (9.64 MJ/kg DM), structural carbohydrates (39.5% DM), and total polyphenols (13.5 GAE g/kg DM) content. This cut showed an in vitro fermentation rate (9.86 mL/h), organic matter degradability (55.7%), and volatile fatty acids (87.3 mmoL/g) that were higher (p < 0.05) than hay. Flowers and leaves showed higher (p < 0.05) levels of secondary metabolites than stems as well as lower methane production. These results suggest the potential influence of these compounds in reducing rumen emissions. Dehydration and pelleting resulted in an effective preservation method for maintaining nutrients in sulla forage.

Pea (Pisum sativum L.) seeds are valuable feed ingredients due to their high-quality protein and starch digestibility, making them a viable alternative to soybean meal and corn grain. This study evaluated the nutritional value of three commercial pea varieties (Ganster, Peps, and Poseidon) through in vitro trials. Each variety was incorporated into an experimental diet (GNS, PES, and PNS) for dairy cows, partially replacing soybean and corn meals. These diets were compared to a control diet containing only soybean and corn meals. All diets were incubated anaerobically for 120 h with dairy cow rumen liquor. Results showed that GNS and PES diets enhanced protein degradability (p < 0.05) and fermentation kinetics (p < 0.001). Additionally, all experimental diets reduced ammonia production (p < 0.001), while the PES diet increased (p < 0.001) volatile fatty acid production. Among the tested varieties, Peps demonstrated the greatest potential by improving protein metabolism and volatile fatty acid production. These findings suggest that pea grains can be a suitable alternative in dairy cow diets, supporting efficient ruminal fermentation and nutrient utilization.

Background: Yeast cultures and exogenous enzymes are widely used as feed additives in ruminant nutrition, particularly in dairy cattle, due to their beneficial effects on rumen fermentation, nutrient degradability, and animal performance. However, information on their application in buffalo nutrition remains limited, and most available knowledge is extrapolated from studies conducted in cattle. Therefore, the present study aimed to evaluate the combined effects of yeast cells and enzymes on lactating multiparous buffaloes’ performance, as well as their influence on ruminal fermentation characteristics. Methods: To achieve this objective, an eight-week in vivo trial on Italian Mediterranean Buffalo cows and an in vitro rumen fermentation using buffalo ruminal fluid were performed. Parameters evaluated included diet chemical composition and in vitro fermentation characteristics, milk yield and composition, fecal composition and volatile fatty acids (VFA) and blood biochemical metabolites. Results: In vivo results showed that, buffaloes receiving the yeast-enzyme supplement exhibited improve milk fat ( p < 0.001), protein ( p < 0.001) and casein ( p < 0.05) content and the production of energy corrected milk ( p < 0.01). Fecal analyses revealed a lower starch ( p < 0.05) content and differences in acetate and total VFA concentrations in the supplemented group. Blood biochemical analyses further showed higher glucose ( p < 0.001), lower blood urea nitrogen ( p < 0.001) and triglyceride ( p < 0.05) at the end of the trial. Conversely, in vitro fermentation results exhibited greater VFA production in the non-treated group ( p < 0.001), whereas faster fermentation kinetics in the treated group. Conclusions: These results support the use of microbial and enzymatic feed additives as a promising nutritional strategy for modulating the composition of milk, particular blood biochemical parameters, and rumen fermentation characteristics of lactating buffaloes, thereby supporting the need for further study of these additives as a nutritional strategy in buffalo dairy production.