体外产气法评价植物提取物对生长肥育猪粪样微生物发酵特性及甲烷生成的影响  

Evaluation of Effects of Plant Extracts on Microbial Fermentation Characteristics and Methane Production in Fecal Samples of Growing-Finishing Pigs by in Vitro Gas Production Method

作　　者：王珊珊 狄寒秋 钟一帆 陈斌 施宪 汪海峰[1] WANG Shanshan;DI Hanqiu;ZHONG Yifan;CHEN Bin;SHI Xian;WANG Haifeng(College of Animal Science,Zhejiang University,Hangzhou 310058,China;Zhejiang Huatong Meat Products Co.,Ltd.,Yiwu 322005,China)

机构地区：[1]浙江大学动物科学学院,杭州310058 [2]浙江华统肉制品股份有限公司,义乌322005

出　　处：《动物营养学报》2023年第11期6976-6988,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：浙江省研发攻关计划重大项目(2022C02015);国家重点研发计划项目(2022YFD1300602)。

摘　　要：本试验旨在通过体外产气法研究牛至油、肉桂油及大蒜素3种植物提取物对生长肥育猪粪样微生物发酵特性及甲烷(CH_(4))生成的影响。采用Menke体外产气法,在含饲粮底物和生长肥育猪鲜粪滤液的产气瓶中分别添加0(对照)、200、400和800 mg/L的牛至油、肉桂油或大蒜素,在39℃下培养48 h,测定不同时间点(0、2、6、12、24和48 h)的产气量、CH_(4)产量、产气动力学参数及短链脂肪酸(SCFA)浓度。结果表明:1)与对照组相比,3种植物提取物均显著降低了48 h累积产气量(P<0.05),其中800 mg/L牛至油组下降幅度最大。2)与对照组相比,400 mg/L牛至油组和800 mg/L肉桂油组产气动力学参数显著降低(P<0.05)。3)与对照组相比,除200 mg/L牛至油组外,各植物提取物组48 h累积CH_(4)产量均显著降低(P<0.05),且各800 mg/L植物提取物组发酵2 h后各时间点所产生的气体中CH_(4)浓度均显著降低(P<0.05)。4)200 mg/L植物提取物组乙酸和总SCFA浓度从高到低依次为大蒜素组>牛至油>肉桂油组;与对照组相比,各800 mg/L植物提取物组乙酸、丙酸和总SCFA浓度均显著降低(P<0.05),各大蒜素组丁酸浓度均显著提高(P<0.05),同时400 mg/L大蒜素组乙酸/丙酸值显著降低(P<0.05)。综上可知,不同植物提取物均会影响生长肥育猪粪样微生物发酵特性,降低体外发酵累积产气量和CH_(4)产量,其中各植物提取物浓度为800 mg/L时对体外发酵与CH_(4)生成的抑制效果最强,大蒜素浓度为200 mg/L时能够在投入更低的成本抑制CH_(4)产生的同时表现出更好的发酵特性。This experiment was conducted to study the effects of origanum oil,cinnamon oil and allicin on microbial fermentation characteristics and methane(CH_(4))production in fecal samples of growing-finishing pigs by in vitro gas production method.Using Menke in vitro gas production method,0(control),200,400 and 800 mg/L origanum oil,cinnamon oil or allicin were added into gas cylinders containing dietary substrate and fresh fecal filtrate of growing-finishing pigs,respectively,and cultured at 39℃ for 48 h.Then the gas production,CH_(4) production,gas production kinetics parameters and short-chain fatty acid(SCFA)concentration were measured at different time points(0,2,6,12,24 and 48 h).The results showed as follows:1)compared with the control group,the cumulative gas production at 48 h was significantly decreased by the three plant extracts(P<0.05),among which in 800 mg/L origanum oil group had the largest decrease.2)Compared with the control group,the gas production kinetics parameters in 400 mg/L origanum oil group and 800 mg/L cinnamon oil group were significantly decreased(P<0.05).3)Compared with the control group,the cumulative CH_(4) production in plant extract groups at 48 h was significantly decreased except 200 mg/L origanum oil group(P<0.05),and the CH_(4) concentration in the gas produced at each time point after fermentation for 2 h in each 800 mg/L plant extract group was significantly decreased(P<0.05).4)The concentrations of acetate and total SCFA in 200 mg/L plant extract groups were in the order of allicin group>origanum oil group>cinnamon oil group from high to low;compared with the control group,the concentrations of acetate,propionate and total SCFA in each 800 mg/L plant extract group were significantly decreased(P<0.05),the butyrate concentration in all allicin groups was significantly increased(P<0.05),while the acetate to propionate ratio in 400 mg/L allicin group was significantly decreased(P<0.05).In conclusion,different plant extracts can affect the microbial fermentation characteristics in

关 键 词：植物提取物 生长肥育猪 体外产气 甲烷 短链脂肪酸 

分 类 号：S816[农业科学—饲料科学]