饲粮中添加丙酮酸肌酸对锦江牛体外发酵特性的影响  

Effects of Dietary Supplemention of Creatine Pyruvate on The Fermentation Characteristics of Jinjiang Cattle in Vitro

作　　者：毛康 张陶泽 李艳娇[1] 卢顾伟 瞿明仁[1] 赵向辉[1] 邱清华 欧阳克蕙[1] MAO Kang;ZHANG Taoze;LI Yanjiao;LU Guwei;QU Mingren;ZHAO Xianghui;QIU Qinghua;OUYANG Kehui(Jiangxi Province Key Laboratory of Animal Nutrition/Animal Nutrition and Feed Safety Innovation Team,Jiangxi Agricultural University,Jiangxi Nanchang 330045,China)

机构地区：[1]江西省动物营养重点实验室/动物营养与饲料安全创新团队,江西农业大学,江西南昌330045

出　　处：《饲料工业》2022年第14期29-36,共8页Feed Industry

基　　金：国家自然科学基金地区项目[32160814];江西省青年科学基金项目[20202BAB215010]。

摘　　要：为研究饲粮中添加丙酮酸肌酸(creatine pyruvate,CrPyr)对锦江牛瘤胃体外发酵的影响,采用单因子试验设计,以干物质为基础,在饲粮中添加0(对照组)、0.4%、0.8%、1.2%、1.6%、3.2%的CrPyr。体外培养0、12、24 h,分别测定培养液中丙酮酸、肌酸的含量以及发酵参数。试验结果表明:(1)发酵24 h,1.6%组的p H显著低于对照组(P<0.05)。(2)发酵12 h和24 h,3.2%组的氨态氮(ammonia nitrogen,NH3-N)含量显著和极显著高于对照组(P<0.05,P<0.01);添加组的微生物粗蛋白(microbial crude protein,MCP)含量在发酵24 h时均显著高于对照组(P<0.05),且1.6%添加组的含量最高。(3)发酵0 h,1.2%、1.6%、3.2%组丙酮酸含量极显著高于对照组(P<0.01);发酵24 h,3.2%添加组的丙酮酸含量极显著高于其余各组(P<0.01)。(4)发酵0、12 h和24 h,1.2%、1.6%和3.2%组肌酸的含量极显著高于对照组(P<0.01)。(5)发酵24 h,1.6%添加组的乙酸、异戊酸和总挥发性脂肪酸(TVFA)含量均极显著高于对照组(P<0.01),异丁酸的含量显著高于其余各组(P<0.05)。综上所述:CrPyr可以在瘤胃当中被降解,同时可以提高发酵液中NH3-N、MCP和VFA的浓度,改善瘤胃发酵能力,并且1.6%组的效果最好。This experiment was conducted to explore the effects of dietary supplemention of creatine pyruvate(CrPyr)on the fermentation characteristics of Jinjiang cattle in vitro.A single factor randomized design was adopted for the experiment.Diets were supplemented with 0,0.4%,0.8%,1.2%,1.6%,3.2%dry matter CrPyr and incubated in vitro for 0,12 hours,and 24 hours,respectively.The pyruvate and creatine concentrations,and fermentation parameters were measured in the cultures.The results showed that:(1)At the 24th hour of fermentation,the p H of the 1.6%group was significantly higher than that of the control group(P<0.05)but level was normal.(2)The contents of NH3-N at the 12th and 24th hour of fermentation were significantly and extremely significantly higher in the 3.2%group compared with the control group(P<0.05,P<0.01);at the 24th hour of fermentation,the contents of MCP in the treatment groups were higher than that in the control group,and the highest content was found in the 1.6%group.(3)At 0 hour of fermentation,the contents of pyruvate in the 1.2%,1.6%and 3.2%groups were significantly higher than that in the control group(P<0.01);at the 24th hour of fermentation,the pyruvate concentration in the 3.2%group was extremely significantly higher than that in the remaining groups(P<0.01).(4)The contents of creatine at 0,12 th hourand 24 th hour of fermentation were extremely sig-nificantly higher in 1.2%,1.6%and 3.2%groupscompared with the control(P<0.01).(5)At the 24 thhour of fermentation,the contents of acetic acid,iso valeric acid and TVFA in the 1.6%additiongroup were extremely significantly higher than the control group(P<0.01),the level of iso-butyric was significantly higher than the remaining groups(P<0.05).These results showed that Cr Pyr could be degraded in the rumen.Moreover,Cr Pyr could increasethe rumen fermentation characteristics,including higher contents of NH3-N,MCP and VFA.Under theconditions of this experiment,the 1.6%CrPyr addition was the most effective.

关 键 词：丙酮酸肌酸 锦江牛 体外发酵 挥发性脂肪酸 干物质降解率 

分 类 号：S816.32[农业科学—饲料科学]