日粮中添加广藿香油对肉牛瘤胃体外发酵特性的影响  

Effect of Dietary Supplementation of Patchouli Oil on Rumen Fermentation in Beef Cattle in Vitro

作　　者：杨梓曼 聂春桃 尚相龙 陈环 陈豪 宋小珍[1] YANG Ziman;NIE Chuntao;SHANG Xianglong;CHEN Huan;CHEN Hao;SONG Xiaozhen(Jiangxi Agricultural University,Jiangxi Provincial Key Laboratory of Animal Nutrition,Nutritional Feed Development Engineering Research Center,Jiangxi Nanchang 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,营养饲料开发工程研究中心,江西南昌330045

出　　处：《饲料工业》2022年第15期50-54,共5页Feed Industry

基　　金：国家自然科学基金项目[32060768];现代农业产业技术体系资助项目[CARS-37]。

摘　　要：试验旨在探究日粮中添加广藿香油对肉牛瘤胃体外发酵特性的影响。选用4头健康、体重为(300±15)kg的安装永久性瘤胃瘘管的锦江黄牛,体外采集瘤胃液。试验采用单因素设计。试验分为6组,每组4个重复,在基础日粮中分别添加0、0.25%、0.5%、1.0%、2.0%和4.0%广藿香油,体外发酵24 h后测定发酵参数,并应用多项指标综合指数(MFAEI)进行评定。结果表明:与对照组相比,0.25%组和0.5%组的干物质(DM)降解率显著升高(P<0.05),1.0%组的粗蛋白(CP)降解率显著升高(P<0.05),4.0%组的DM、CP和中性洗涤纤维(NDF)降解率均显著降低(P<0.05);2.0%组和4.0%组的总产气量显著降低(P<0.05),1.0%组的微生物蛋白(MCP)含量显著升高、氨态氮(NH3-N)浓度显著降低(P<0.05),0.5%组乙酸/丙酸值显著降低(P<0.05),4.0%组乙酸和总挥发性脂肪酸(TVFA)含量均显著降低(P<0.05)。0.25%组和0.5%组的总产气量、TVFA含量均呈上升的趋势,各组的pH、丙酸和丁酸与对照组相比均无显著差异(P>0.05)。MFAEI从高到低排序为1.0%组>0.25%组>0.5%组>2.0%组>4.0%组。以上结果表明,在体外发酵条件下,添加较低水平(0.25%~1.0%)的广藿香油可提高瘤胃对日粮的养分降解率,促进瘤胃发酵,使发酵模式向丙酸型转变,但过高的添加水平(2.0%~4.0%)可抑制瘤胃发酵,降低养分降解率。The aim of this experiment was to investigate the effects of dietary supplementation of Patchou⁃li oil on rumen fermentation in beef cattle in vitro.Four healthy yellow cattle(300±15)kg with rumen fis⁃tula were selected to collect rumen fluid in vitro.Single factor was used in the experimental design.The experiment was divided into six groups with four replicates in each group,and different levels of Patchou⁃li essential oil(0,0.25%,0.5%,1%,2%and 4%)were added to the diet,after 24 hours fermentation in vitro,the fermentation parameters were determined,and the evaluation by multiple index comprehensive index(MFAEI)was carried.The results showed that:compared with the control group,the degradation rate of dry matter(DM)in 0.25%and 0.5%groups increased significantly(P<0.05),and the degradation rate of crude protein(CP)in 1.0%group was significantly higher(P<0.05),but the degradation rate of DM,CP and neutral detergent fiber(NDF)in 4.0%group was decreased significantly(P<0.05).In addition,the total gas production of 2.0%group and 4.0%group decreased significantly(P<0.05),the content of microbial protein(MCP)in the 1.0%group was increased significantly and the concentration of ammonia nitrogen(NH3-N)was decreased significantly(P<0.05),the ratio of ethylene to propylene in the 0.5%group was decreased significantly(P<0.05),and the content of acetic acid and total volatile fatty acid(TVFA)decreased significantly in the 4.0%group(P<0.05).The total gas production and the content of TVFA in the 0.25%group and 0.5%group showed an upward trend.There was no significant difference in pH,propionic acid and butyric acid between each experiment group and the control group(P>0.05).The order of MFAEI from high to low was 1.0%group>0.25%group>0.5%group>2.0%group>4.0%group.The above results showed that under the condition of in vitro fermentation,the addition of low level(0.25%-1.0%)patchouli oil could improve the nutrient degradation rate of rumen to diet,promote rumen fermentation and change the fermentation mode to pro⁃pio

关 键 词：广藿香油 肉牛 体外发酵 发酵参数 养分降解率 

分 类 号：S816.32[农业科学—饲料科学]