不同饱和度脂肪添加抗氧化剂对瘤胃发酵、抗氧化状态和微生物区系的影响  

Effect of different rumen inert fats supplementation with a dietary antioxidant on rumen fermentation,antioxidative status and microbes in sheep

作　　者：王艳明[1] 王俊红[1] 王翀[1] 陈波[1] 刘建新[1] 

机构地区：[1]浙江大学奶业科学研究所,浙江杭州310029

出　　处：《中国兽医学报》2011年第1期90-93,共4页Chinese Journal of Veterinary Science

基　　金：国家科技支撑计划资助项目(2006BAD04A03-03);诺伟司公司国际合作项目

摘　　要：利用体外产气法研究不同饱和度脂肪和抗氧化剂添加对湖羊瘤胃体外发酵参数的影响。试验采用2×2因子设计,试验因素为脂肪类型(全饱和与50%饱和度)和抗氧化剂(0或500mg/kg)。结果显示,脂肪类型不影响瘤胃发酵参数和抗氧化状态(P>0.05),与饱和脂肪相比,补充不饱和脂肪可显著降低瘤胃液中产琥珀酸丝状杆菌相对于总菌的比例(P<0.05)、提高原虫的比例(P<0.05)。添加抗氧化剂可提高瘤胃体外24h产气量和有机物消化率(P<0.05),并有减少乙酸摩尔比、增加丙酸摩尔比的趋势(P<0.10)。添加抗氧化剂有降低瘤胃丙二醛、提高超氧化物歧化酶活性的趋势(P<0.10)。抗氧化剂对黄色瘤胃球菌和白色瘤胃球菌的影响与脂肪类型有关,不饱和脂肪添加抗氧化剂可显著提高黄色瘤胃球菌和白色瘤胃球菌相对于总菌的比例,而饱和脂肪添加无显著影响。上述结果表明,日粮添加不饱和脂肪不利于纤维分解菌的生长,添加抗氧化剂可改善不饱和脂肪对瘤胃微生物的影响,而对饱和脂肪影响较小;添加抗氧化剂还可改善瘤胃抗氧化状态、提高有机物的消化率。The objective of the study was to evaluate the effect of 50% unsaturated fat or mostly saturated fat supplementation on rumen fermentation of sheep in vitro,in the absence or presence of antioxidant（AOX）.The experiment was carried out in a 2 × 2 factorial design,with fat type as one factor and AOX as another one.Fermentation patterns and antioxidative status were not affected by different fat supplementation.Supplementation of unsaturated fat significantly increased the populations of protozoa relative to total bacterial 16S rDNA,while showed negative effect on fibrobacter succinogenes.AOX significantly increased gas production and OMD at 24 h incubation.Molar proportion of propionate tended to increase at the expense of acetate due to AOX addition.AOX tended to decrease malondialdehyde value and increase superoxide dismutase activity.An interaction between AOX and fat type was observed on ruminococcus flavefaciens and ruminococcus albus.AOX increased these two bacteria in unsaturated fat group,but not in saturated fat.In conclusion,supplementation of unsaturated fat results in inferior effect on bacteria digesting fiber.This negative effect can be partially alleviated by AOX,but not in saturated fat treatment.Rumen fermentation and antioxidative status can be improved by AOX addition.

关 键 词：脂肪类型 抗氧化剂 瘤胃发酵 抗氧化状态 微生物区系 

分 类 号：S816.7[农业科学—饲料科学]