不同草氨酸钠添加量对瘤胃体外发酵参数、乳酸产量和细菌数量的影响  

Effects of Different Sodium Oxamate Addition on Rumen Fermentation Parameters,Lactic Acid Production and Bacterial Number in Vitro

作　　者：蒋慧 林淼[1] 胡光辉 宗玉洁 霍永久[1] JIANG Hui;LIN Miao;HU Guanghui;ZONG Yujie;HUO Yongjiu(College of Animal Science and Technology,Yangzhou University,Jiangsu Yangzhou 225009,China)

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009

出　　处：《饲料工业》2023年第3期74-80,共7页Feed Industry

基　　金：2022年江苏省“研究生实践创新计划”项目[SJCX22_1798];财政部和农业农村部:国家现代农业产业技术体系资助[CARS36]。

摘　　要：试验旨在通过体外模拟瘤胃发酵,评价添加草氨酸钠对瘤胃发酵产气量、常规化学参数、乳酸产量及相关乳酸菌相对丰度的影响。以MRS培养基为体外营养来源,添加不同浓度的草氨酸钠(0、2、5、10 mmol/L和15 mmol/L)进行体外模拟瘤胃发酵,记录72 h内的气体产量,测定发酵24、48 h和72 h气体成分含量,并测定发酵72 h发酵液pH、氨态氮、挥发性脂肪酸(VFA)以及乳酸含量,埃氏巨型球菌、牛链球菌、反刍兽新月单胞菌的相对丰度。结果表明:与对照组相比,草氨酸钠添加量为2 mmol/L和5 mmol/L时,对各指标无显著影响(P>0.05)。添加10 mmol/L的草氨酸钠降低了发酵48、72 h的产气量和乳酸含量(P<0.05),但添加10 mmol/L和15 mmol/L的草氨酸钠显著降低埃氏巨型球菌相对丰度(P<0.05),对牛链球菌和反刍兽新月单胞菌相对丰度无显著影响(P>0.05)。添加15 mmol/L的草氨酸钠后显著降低了发酵72 h的产气量和二氧化碳比例、pH、氨态氮和乳酸浓度,以及丙酸、丁酸和戊酸的含量(P<0.05),提高了乙酸含量(P<0.05);显著降低了发酵48 h和72 h的氢气含量(P<0.05)。综上,体外添加10 mmol/L草氨酸钠降低了乳酸含量,对瘤胃发酵参数没有显著影响,为适宜的添加量。This study was conducted to evaluate the effects of sodium oxamate supplementation on rumen gas produciton,chemical fermentation parameters,lactic acid production and related lactic acid bacteria abundance by simulating rumen fermentation in vitro.The MRS medium was used as the nutrient source,and different concentrations of sodium oxamate(0,2,5,10 mmol/L and 15 mmol/L)were added in vitro.The gas production during 72 h incubation was recorded,and gas contents was measured at 24 h,48 h and 72 h.Potential of hydrogen(pH),ammonia nitrogen,volatile fatty acids(VFA)lactic acid concentrations,and the relative numbers of Megasphaera elsdenii(M.elsdenii),Streptococcus bovis(S.bovis)and Selenomonus ruminantium(S.ruminantium)of fermentation broth were measured at 72 h.The results showed that compared with control,there was no significant difference on all parameters by adding sodium oxamate at 2 mmol/L and5 mmol/L.However,the addition of 10 mmol/L sodium oxamate significantly reduced the gas production and lactic acid content at 48 h and 72 h of fermentation(P<0.05).Furthermore,the sodium oxamate supplementation at 10 mmol/L and15 mmol/L significant decreased the relative abundance of M.elsdenii(P<0.05),while had no difference on S.bovis and S.ruminantium.At 72 h,the gas production,CO2 proportion,p H,concentration of ammonia nitrogen,lactic acid,propionic acid,butyric acid,and velaric acid concentration were decreased(P<0.05),while acetic acid concentration was significantly increased by adding with 15 mmol/L sodium oxamate(P<0.05),and hydrogen gas contents at 48 and 72 h incubation were both significantly decreased(P<0.05).In conclusion,10 mmol/L sodium oxamate reduces lactic acid content was the appropriate amount of addition,has no effect on rumen fermentation parameters in vitro.

关 键 词：草氨酸钠 体外发酵 乳酸 瘤胃酸中毒 奶牛 

分 类 号：S816.7[农业科学—饲料科学]