体外法研究泡叶藻和羊栖菜对高精料下湖羊瘤胃发酵参数的影响  

Effects of different Ascophyllum nodosum and Sargassum fusiforme levels on in vitro rumen fermentation parameters of a high-concentrate level diet in Hu sheep

作　　者：沈奔 陈敏 韩宇 严啊妮 赵秀娟 施春伟 王洪荣[1] SHEN Ben;CHEN Min;HAN Yu;YAN A’ni;ZHAO Xiujuan;SHI Chunwei;WANG Hongrong(College of Animal Science and Technology,Yangzhou University,Yangzhou 225009,Jiangsu,China;Haimen District Haimen port New Area Agriculture,rural and social undertakings Bureau,Nantong 226100,Jiangsu,China;Nantong College of Science and Technology,Nantong 226007,Jiangsu,China)

机构地区：[1]扬州大学动物科学与技术学院,江苏扬州225009 [2]海门区海门港新区农业农村和社会事业局,江苏南通226100 [3]南通科技职业学院,江苏南通226007

出　　处：《草业科学》2023年第9期2373-2383,共11页Pratacultural Science

基　　金：国家自然基金项目(31872988)。

摘　　要：本研究旨在探明泡叶藻(Ascophyllumnodosum)和羊栖菜(Sargassumfusiforme)不同添加比例对高精料日粮湖羊体外发酵参数的影响,阐明各自缓解瘤胃酸中毒的适宜添加比例及其作用机理。采用体外批次培养法,发酵底物精粗比为70꞉30,设置5个添加水平,分别为0(对照)、1%、2%、3%、4%的泡叶藻(ASC_(0)、ASC_(1)、ASC_(2)、ASC_(3)、ASC_(4))和羊栖菜(SAR_(0)、SAR_(1)、SAR_(2)、SAR_(3)、SAR_(4)),在6、9、12、24 h时测定发酵液的pH、氨态氮(NH_(3)-N)、微生物蛋白(MCP)、乳酸和挥发性脂肪酸(VFA)含量。结果表明:1)ASC3、ASC4和SAR3添加组的发酵液pH在发酵各时间点均显著高于各自对照组(P<0.05);2)ASC3组和SAR3组发酵液氨态氮(NH_(3)-N)在发酵12和24 h时浓度均显著低于对照组(P<0.05),且两者发酵液微生物蛋白质(MCP)浓度在发酵24 h时显著高于对照组(P<0.05);3)泡叶藻和羊栖菜各添加组发酵液乳酸浓度在发酵24 h时均显著低于各自对照组(P<0.05);4)对照组相比,泡叶藻各添加组发酵液乙酸/丙酸在发酵各时间点显著升高(P<0.05),丙酸比例显著降低(P<0.05),而羊栖菜添加组仅SAR3组发酵液乙酸比例和乙酸/丙酸在发酵24 h时显著升高(P<0.05),丙酸比例显著降低(P<0.05)。综上所述,添加泡叶藻和羊栖菜均能够有效缓解体外发酵液pH降低,降低乳酸浓度,提高乙酸/丙酸,改善瘤胃发酵模式,具有缓解瘤胃酸中毒的潜力。且在本研究条件下,两种海藻添加量均为3%时缓解瘤胃酸中毒的效果最佳。In this study,we investigated the effects of adding Ascophyllum nodosum and Sargassum fusiforme on the in vitro fermentation parameters in Hu sheep of a high-concentrate diet and sought to clarify their optimal proportions capable of relieving rumen acidosis.We used in vitro batch culture to study five supplemental levels(0%as control,1%,2%,3%,and 4%,dry matter basis)of Ascophyllum nodosum(ASC_(0),ASC_(1),ASC_(2),ASC_(3),and ASC_(4),respectively)and Sargassum fusiforme(SAR_(0),SAR_(1),SAR_(2),SAR_(3),and SAR_(4),respectively)when the concentration-to-forage ratio was 70꞉30.The pH,ammonia nitrogen(NH3-N),microbial protein(MCP),lactic acid,and volatile fatty acid contents of the fermentation broth under different treatment conditions were determined at 6,9,12 and 24 h.The pH of the fermentation broth of the ASC_(3),ASC_(4),and SAR_(3)groups was significantly higher(P<0.05)than that of the respective control groups at each time point of fermentation.The concentration of NH3-N in the ASC_(3)and SAR_(3)groups at 12 and 24 h of fermentation was significantly decreased(P<0.05)compared with that in ASC_(0)and SAR_(0)groups.The concentration of MCP in the ASC_(3)and SAR_(3)groups at 24 h was significantly higher(P<0.05)than that in the ASC_(0)and SAR_(0)groups.The concentration of lactic acid in the fermentation broth of Ascophyllum nodosum and Sargassum fusiforme supplementation groups was significantly lower(P<0.05)than that in the control groups at 24 h of fermentation.The acetate-to-propionate ratio of each supplementation group was significantly increased(P<0.05)compared with that of the ASC_(0)group,whereas the proportion of propionate was significantly decreased(P<0.05)at each time point of fermentation.Compared with that in the SAR_(0)group,the proportion of acetate and acetate-to-propionate ratio in the SAR_(3)group were significantly increased(P<0.05),whereas the proportion of propionate was significantly decreased(P<0.05)at 24 h of fermentation.In conclusion,the addition of A.nodosum or S.fusiforme can effect

关 键 词：泡叶藻 羊栖菜 体外发酵 瘤胃酸中毒 湖羊 挥发性脂肪酸 pH 

分 类 号：S826.5[农业科学—畜牧学]