胍基乙酸对锦江黄牛瘤胃体外发酵参数的影响  

Effect of thioglycolic acid on rumen in vitro fermentation parameters of Jinjiang cattle

作　　者：辛均平 李美发 王江北 丁鹏举 王世辉 柏峻[1] 赵二龙[1] 瞿明仁[1] 许兰娇[1] XIN Junping;LI Meifa;WANG Jiangbei;DING Pengju;WANG Shihui;BAI Jun;ZHAO Erlong;QU Mingren;XU Lanjiao(Key Laboratory of Animal Nutrition and Feed Science of Jiangxi Province,Jiangxi Agricultural University,Nanchang,Jiangxi Province 330045,China)

机构地区：[1]江西农业大学江西省动物营养重点实验室/饲料工程研究中心

出　　处：《中国饲料》2020年第1期15-18,共4页China Feed

基　　金：国家现代肉牛牦牛产业技术体系项目（CARS-37）;国家公益性行业（农业）科研专项（201303143）;江西省研究生创新专项资金项目（YC2019-B058）

摘　　要：为研究饲料中添加胍基乙酸对牛瘤胃体外发酵参数的影响,试验选取3只身体健康、2岁左右、体重为(200~250)kg、安装瘤胃瘘管的锦江黄牛供采集瘤胃液。采取体外产气法对添加不同水平胍基乙酸(0.1%、0.2%、0.3%、0.4%)体外发酵培养,测定24 h培养液中pH、氨态氮(NH3-N)、挥发性脂肪酸(VFA)、微生物蛋白(MCP)浓度及干物质消化率等瘤胃发酵指标。结果表明:(1)随着胍基乙酸添加量的增加,0.4%添加组产气量显著提高40.82%(P<0.05)。胍基乙酸添加组的pH显著低于空白对照组(P<0.05),但均在正常范围内;NH3-N浓度随着添加剂量的增加呈先降低后升高趋势,其中0.1%、0.2%添加组显著低于空白对照组(P<0.05),分别降低了10.55%、15.29%。瘤胃微生物蛋白含量随着胍基乙酸添加量的增加而增加,0.4%添加组显著提高了1.41%(P<0.05)。干物质消化率(IVDMD)随着胍基乙酸添加量的增加先增加后减少,其中0.4%添加组显著提高了11.24%(P<0.05)。(2)胍基乙酸组挥发性脂肪酸总量、乙酸、丙酸、丁酸有上升趋势,并且0.4%添加组显著高于空白对照组(P<0.05),其中TVFA提高了6.58%,丙酸含量提高了9.08%。但是乙酸/丙酸各组无显著差异(P>0.05)。综上所述,胍基乙酸添加可以促进瘤胃发酵功能。The aim of this study was to investigate the effect of thioglycolic acid in feed on the in vitro fermentation parameters of bovine rumen.In this experiment,3 healthy Jinjiang yellow cattle with rumen fistula and body weight of(200~250)kg were collected for the collection of rumen fluid.In vitro fermentation was carried out by adding in vitro fermentation to different levels of thioglycolic acid(0.1%,0.2%,0.3%,0.4%).The pH,ammonia nitrogen(NH3-N),volatile fatty acids(VFA),microbial protein(MCP)concentration and dry matter digestibility and other rumen fermentation indicators in the 24 h medium were determined.The results showed that:(1)With the increase of the amount of thioglycolic acid added,the gas production of the 0.4%added group was significantly increased by 40.82%(P<0.05).The pH of the thioglycolic acid addition group was significantly lower than that of the blank control group(P<0.05),but both were in the normal range;the NH3-N concentration decreased first and then increased with the increase of the additive amount.The 0.1%and 0.2%added groups were significantly lower than the blank control group(P<0.05),which decreased by 10.55%and 15.29%,respectively.The rumen microbial protein content increased with the increase of thioglycolic acid addition,and the 0.4%addition group was significantly increased by 1.41%(P<0.05).The dry matter digestibility(IVDMD)increased first and then decreased with the increase of thioglycolic acid addition,and the 0.4%addition group was significantly increased by 11.24%(P<0.05).(2)The total amount of volatile fatty acids,acetic acid,propionic acid and butyric acid in the thioglycolic acid group increased,and the 0.4%added group was significantly higher than the blank control group(P<0.05),of which TVFA increased by6.58%,propionic acid content increased by 9.08%.However,there was no significant difference between the acetic acid/propionic acid(P>0.05).In summary,the addition of thioglycolic acid could promote the rumen fermentation function.

关 键 词：胍基乙酸 锦江黄牛 瘤胃发酵 

分 类 号：S816.7[农业科学—饲料科学]