不同锶源对奶牛瘤胃微生物体外发酵的影响  

Effects of Different Strontium Sources on Rumen Microbial Fermentation of Dairy Cows in Vitro

作　　者：杨继勇 黄国欣 唐文浩 郑楠[1,2] 张养东 YANG Jiyong;HUANG Guoxin;TANG Wenhao;ZHENG Nan;ZHANG Yangdong(Institute of Animal Science,Chinese Academy of Agricultural Sciences,State Key Laboratory of Animal Nutrition,Beijing 100193,China;Key Laboratory of Quality&Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs,Beijing 100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193 [2]农业农村部奶及奶制品质量安全控制重点实验室,北京100193

出　　处：《饲料工业》2023年第7期54-59,共6页Feed Industry

基　　金：现代农业产业技术体系专项[CARS-36];中国农业科学院农业科技创新工程[ASTIP-IAS12]。

摘　　要：锶是动物机体必需的微量元素之一。为了探讨饲粮中不同锶源对奶牛瘤胃微生物发酵的影响,试验采用体外发酵法,比较氯化锶和雷奈酸锶在同水平(50 mg/kg DM)下对荷斯坦奶牛瘤胃微生物发酵的影响。试验分为3组,分别为对照组(CK)、氯化锶组(LH)和雷奈酸锶组(LN),连续培养72 h,分别在发酵2、4、8、12、16、24、48、72 h时记录产气量,测定除2 h与12 h外的发酵液pH、氨态氮(NH3-N)浓度、微生物蛋白(MCP)浓度、瘤胃挥发性脂肪酸(VFA)浓度。结果显示:发酵液pH在24 h时LN组显著高于CK组(P<0.05),而在48 h与72 h时LN组与LH组发酵液pH显著高于CK组(P<0.05),但均在正常范围内(5.6~7.5);产气量、MCP浓度各发酵时间点没有显著差异(P>0.05);NH3-N浓度在16 h时CK组显著高于LH组与LN组(P<0.05),其他时间点内均无显著差异(P>0.05);发酵72 h后,戊酸浓度LN组显著高于LH组(P<0.05),异戊酸浓度LN组显著高于LH组和CK组(P<0.05),各组间乙酸/丙酸与总挥发性脂肪酸(TVFA)浓度均无显著差异(P>0.05)。综上所述,体外条件下以50 mg/kg DM锶含量添加氯化锶与雷奈酸锶对奶牛瘤胃微生物发酵不会产生不利影响,且二者无显著差异。Strontium is one of the essential trace elements in animal body.In order to explore the effect of different strontium sources in the diet on the rumen microbial fermentation of Holstein cows,the exper⁃iment used in vitro fermentation method to compare the effect of strontium chloride and strontium ranelate on the rumen microbial fermentation of Holstein cows at the same level(50 mg/kg DM).The ex⁃periment was divided into three groups,which were control group(CK),strontium chloride group(LH)and strontium ranelate group(LN).After continuous culture for 72 h,gas production was recorded at 2,4,8,12,16,24,48 and 72 h,respectively.The pH,ammonia nitrogen(NH3-N)concentration,microbial protein(MCP)concentration and rumen volatile fatty acid(VFA)concentration of fermentation broth were determined except 2 h and 12 h.The results showed that the pH of fermentation broth in LN group was significantly higher than that in CK group at 24 h(P<0.05),while the pH of fermentation broth in LN group and LH group was significantly higher than that in CK group at 48 h and 72 h(P<0.05),but all within the normal range(5.6-7.5);There was no significant difference in gas yield and MCP concentration at each fermentation time point(P>0.05).The concentration of NH3-N in CK group was significantly higher than that in LH and LN groups at 16 h(P<0.05),and there was no sig⁃nificant difference at other time(P>0.05).After 72 hours of fermentation,the concentration of valeric ac⁃id in LN group was significantly higher than that in LH group(P<0.05),and the concentration of isovale⁃ric acid in LN group was significantly higher than that in LH group and CK group(P<0.05).There was no significant difference in the concentration of acetic acid/propionic acid and total volatile fatty acid(TVFA)among the groups(P>0.05).In conclusion,Sr chloride and Sr ranelate added at the concentra⁃tion of 50 mg/kg DM Sr did not adversely affect rumen microbial fermentation in dairy cows in vitro,and there was no significant difference between them.

关 键 词：氯化锶 雷奈酸锶 奶牛 瘤胃微生物 体外发酵 

分 类 号：S816.72[农业科学—饲料科学]