大黄和大黄素对体外瘤胃发酵甲烷、氢气和挥发性脂肪酸生成的影响  

Effects of Rhubarb and Emodin on Methane,Hydrogen and Volatile Fatty Acids Production of in Vitro Rumen Fermentation

作　　者：王荣[1,2] 颜志成[1,3] 王玉诗 谢天宇[1,4] 王敏[1] 邓近平[2] 谭支良[1] 

机构地区：[1]中国科学院亚热带农业生态研究所,长沙410125 [2]湖南农业大学动物科学技术学院,长沙410128 [3]湖南农业大学园艺园林学院,长沙410128 [4]内蒙古农业大学动物科学学院,呼和浩特010018

出　　处：《动物营养学报》2015年第3期853-862,共10页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家自然科学基金项目(31001023);中国科学院战略性先导科技专项(XDA05020700);"十二五"国家科技支撑计划项目(2012BAD14B17;2012BAD12B02);中央驻湘科研机构技术创新发展专项(2013TF3006)

摘　　要：本试验研究不同添加量的大黄和大黄素对体外瘤胃发酵甲烷、氢气和挥发性脂肪酸生成的影响。选用3只装有永久性瘤胃瘘管的成年浏阳黑山羊作为瘤胃液供体,设对照组(A,没有任何处理)、大黄组(B1、B2、B3和B4组,添加量分别为0.5、1.0、2.0和2.5 mg/mL)和大黄素组(C1、C2和C3组,添加量分别为0.06、0.12和0.24 mg/mL),进行24 h体外模拟瘤胃发酵试验。结果表明:1)随着添加量的增加,大黄组产气量、起始底物降解速率均呈先升高后降低的二次曲线变化趋势(P<0.05),大黄素组均呈线性下降的变化趋势(P<0.05);2)与对照组相比,添加大黄(≥1.0 mg/mL)和大黄素显著降低了甲烷产量,并随其添加量的增加呈线性下降的变化趋势(P<0.05);3)与对照组相比,添加大黄(≥2.0 mg/mL)和大黄素(≥0.24 mg/mL)后,氢气含量(发酵瓶顶部空间)及产量显著增加(P<0.05),并随其添加量的增加呈线性上升的变化趋势(P<0.05);4)与对照组相比,添加大黄(≥1.0 mg/mL)和大黄素显著降低了乙丙比,并随其添加量的增加呈线性下降的变化趋势(P<0.05)。结果提示,适当添加大黄(≤1.0 mg/mL)没有改变起始底物降解速率,可能不会影响反刍家畜对饲料的降解、消化和利用;而大黄素会显著降低起始底物降解速率,影响反刍家畜对饲料饲草的降解、消化和利用。添加大黄(≥1.0 mg/mL)和大黄素,可以降低甲烷的生成,增加氢气产量,并且改变瘤胃的发酵模式,使其向丙酸发酵型转变。The aim of this study was to investigate the effects of different supplemental levels of rhubarb and emodin on methane, hydrogen and volatile fatty acids production of in vitro rumen fermentation. Rumen fluid was collected from three adult Liuyang black goats with permanent rumen fistulas. The study contained control group （A, without any treatments）, rhubarb groups （rhubarb supplemental level of B1, B2, B3 and B4 groups was 0.5, 1.0, 2.0 and 2.5 mg/mL respectively）, emodin groups （emodin supplemental level of C1, C2 and C3 groups was 0. 06, 0. 12 and 0. 24 mg/mL, respectively） . The 24 h in vitro ruminal incubation was per-formed. The results showed as follows： 1） with increasing of supplemental levels, gas production and initial fractional rate of degradation in rhubarb groups were quadratically increased at first and then decreased （ P〈0.05） , and those in emodin groups were linearly decreased （ P〈0.05） . 2） Compared with control group, the supplementation of rhubarb （≥1. 0 mg/mL ） and emodin significantly decreased methane production （ P〈0.05） , and with increasing of supplemental levels, methane production was linearly decreased （ P〈0.05） . 3） Compared with control group, hydrogen content （ in the headspace of bottle） and production were significantly increased by the supplementation of rhubarb （≥2.0 mg/mL） and emodin （≥0.24 mg/mL） （ P〈0.05） , and were linearly increased with increasing of supplemental levels （ P〈0.05） . 4） Compared with control group, the ratio of acetate to propionate was significantly decreased by the supplementation of rhubarb （≥1.0 mg/mL） and emodin （ P〈0.05） , and was linearly increased with increasing of supplemental levels （ P〈0.05） . The re-sults indicate that proper level of rhubarb （≤1.0 mg/mL） does not alter the initial fractional rate of degrada-tion, thus may not affect degradation, digestion and utilization of feed in ruminants, while emodin supplemen-tation can significantl

关 键 词：体外发酵 甲烷减排 甲烷抑制剂 蒽醌类 

分 类 号：S823[农业科学—畜牧学]