摘要
试验旨在利用体外培养法研究大豆油对肉牛瘤胃发酵特性的影响。试验分为5组,以0.5 g精粗比为50∶50的全混合日粮为发酵底物,分别添加0(对照)、3%、6%、9%和12%(干物质基础)的大豆油。体外发酵12、24和48 h,测定总产气量、甲烷产量及发酵参数。结果显示,与对照组相比,发酵6 h,添加6%、9%和12%大豆油显著降低体外发酵产气量和甲烷产量(P<0.05);发酵24 h和48 h,9%和12%大豆油添加组氨态氮和微生物蛋白浓度显著降低(P<0.05);发酵12 h,6%、9%和12%大豆油添加组发酵液pH值显著升高(P<0.05);添加大豆油发酵12 h后,6%、9%和12%大豆油组总挥发性脂肪酸、乙酸和丙酸浓度显著降低(P<0.05),9%和12%大豆油组丁酸在发酵24 h后显著升高(P<0.05),6%大豆油添加组乙酸/丙酸比值在发酵24 h和48 h后显著降低(P<0.05)。研究表明,大豆油能够调控瘤胃发酵和降低甲烷产量,但过高的添加水平对瘤胃发酵有抑制作用,体外条件下3%的添加水平较为适宜。
The experiment was to explore the effect of soybean oil on ruminal fermentation characteristics of beef cattle by in vitro culture method.The experiment was divided into five groups.Total mixed ration with 0.5 g concentrate to forage ratio at 50∶50 was used as the fermentation substrate.Soybean oil was added at levels of 0(control),3%,6%,9% and 12%(dry matter basis),respectively.After fermented for 12,24 and 48 h,determining total gas production,methane production and rumen fermentation parameters.The results showed that compared with the control group,the supplementation of 6%,9% and 12% soybean oil significantly decreased total gas production and methane production after fermentation for 6 h(P<0.05),the concentration of ammonia nitrogen and microbial protein concentration was significantly decreased in 9% and 12% addition groups after fermentation for 24 h and 48 h(P<0.05).After fermentation for 12 h,the rumen fluid pH value in 6%,9% and 12% addition groups was significantly higher than that of the control group(P<0.05).The concentration of total volatile fatty acids,acetic acid and propionic acid in 6%,9% and 12% addition groups were significantly reduced after adding soybean oil for 12 h(P<0.05),the concentration of butyric acid in 9% and 12% addition groups was increased significantly after fermentation for 24 h(P<0.05),and the ratio of acetic acid/propionic acid in 6% addition groups was decreased significantly after fermentation for 24 h and 48 h(P<0.05).The experiment indicates that soybean oil can regulate ruminal fermentation and reduce methane production,but the over-high addition level has inhibition effect on ruminal fermentation.The optimal supplemental level is 3% under in vitro conditions.
作者
曾泽
张华琦
桂干北
罗杰
刘杉杉
圣平
ZENG Ze;ZHANG Hua-qi;GUI Gan-bei;LUO Jie;LIU Shan-shan;SHENG Ping
出处
《饲料研究》
CAS
北大核心
2021年第19期35-39,共5页
Feed Research
基金
贵州省科技计划项目(项目编号:[2019]1314)
铜仁市科技计划项目(项目编号:[2020]96)
江西省重点研发计划项目(项目编号:20181ACF60013)。
关键词
大豆油
体外发酵
发酵特性
肉牛
soybean oil
in vitro fermentation
fermentation characteristic
beef cattle
作者简介
第一作者:曾泽,硕士,讲师,研究方向为反刍动物营养;通信作者:张华琦,博士,教授。
