硫胺素对体外瘤胃发酵参数及支链脂肪酸合成的影响  

Effects of Thiamine on Rumen Fermentation Parameters and Branched-Chain Fatty Acid Synthesis in Vitro

作　　者：郭鑫 姚瑞芬 谭咏琪 沈旖帆 詹腾飞 温万 辛国省[2] 卜登攀[1] GUO Xin;YAO Ruifen;TAN Yongqi;SHEN Yifan;ZHAN Tengfei;WEN Wan;XIN Guosheng;BU Dengpan(State Key Laboratory of Animal Nutrition and Feeding,Institute of Animal Science,Chinese Academy of Agricultural Sciences,Beijing 100193,China;College of Life Sciences,Ningxia University,Yinchuan 750021,China;Animal Husbandry Workstation of Ningxia Hui Autonomous Region,Yinchuan 750021,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,畜禽营养与饲养全国重点实验室,北京100193 [2]宁夏大学生命科学学院,银川750021 [3]宁夏回族自治区畜牧工作站,银川750021

出　　处：《动物营养学报》2024年第8期5141-5151,共11页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：宁夏回族自治区自治区重点研发计划项目(2021BEF02018);中国农业科学院科技创新工程(ASTIP-IAS07-1);家畜产业技术体系北京市创新团队(BAIC05-2023)。

摘　　要：本试验旨在通过体外法评估硫胺素对瘤胃发酵参数及支链脂肪酸(BCFA)合成的影响。试验分为6个组,每组5个重复,共发酵2批。各组均以0.5 g全混合日粮(TMR)作为发酵底物,并分别添加0(对照)、15、30、60、120、240 mg/kg DM硫胺素。体外39℃恒温培养24 h后收集发酵液,测定瘤胃发酵参数、脂肪酸含量以及支链α酮酸脱氢酶(BCKD)活性。结果显示:1)30 mg/kg DM硫胺素组发酵液中总挥发性脂肪酸含量显著低于对照组和120、240 mg/kg DM硫胺素组(P<0.05),15、30 mg/kg DM硫胺素组发酵液中总支链挥发性脂肪酸含量显著低于对照组和120、240 mg/kg DM硫胺素组(P<0.05),15、30和60 mg/kg DM硫胺素组发酵液中微生物蛋白含量显著高于对照组和120、240 mg/kg DM硫胺素组(P<0.05)。2)60 mg/kg DM硫胺素组发酵液中饱和脂肪酸含量显著高于对照组和15、120、240 mg/kg DM硫胺素组(P<0.05),120和240 mg/kg DM硫胺素组发酵液中不饱和脂肪酸、单不饱和脂肪酸含量显著高于30和60 mg/kg DM硫胺素组(P<0.05),60 mg/kg DM硫胺素组发酵液中总脂肪酸含量显著高于对照组和15 mg/kg DM硫胺素组(P<0.05)。3)30和60 mg/kg DM硫胺素组发酵液中异构支链脂肪酸(Iso)、反式异构支链脂肪酸(Anteiso)和BCFA含量显著高于对照组(P<0.05)。4)15、30、60、120 mg/kg DM硫胺素组发酵液中BCKD活性显著高于240 mg/kg DM硫胺素组(P<0.05)。5)相关性分析结果显示,发酵液中乙酸(r=-0.59)、丁酸(r=-0.61)、异戊酸(r=-0.54)、总挥发性脂肪酸(r=-0.57)含量与BCFA含量具有中等强度的负相关关系(P<0.05)。综上所述,体外条件下,硫胺素会影响瘤胃发酵特性和脂肪酸的合成,且挥发性脂肪酸含量与BCFA含量存在相关性。当硫胺素添加水平为60 mg/kg DM时,BCFA的合成效果最佳。This experiment was conducted to evaluate the effects of thiamine on rumen fermentation parameters and branched-chain fatty acid(BCFA)synthesis by in vitro method.The experiment was divided into 6 groups with 5 replicates per group,and two batches of fermentation were performed.The 5 groups were used 0.5 g total mixed ration(TMR)as the fermentation substrate,and supplemented with 15(control),30,60,120 and 240 mg/kg DM thiamine,respectively.The fermentation broth was collected after 24 h incubation at 39℃for the determination of rumen fermentation parameters,fatty acid content and branched-chainα-keto acid dehydrogenase(BCKD)activity.The results showed as follows:1)the fermentation broth total volatile fatty acid content of 30 mg/kg DM thiamine group was significantly lower than that of control group and 120,240 mg/kg DM thiamine groups(P<0.05),the fermentation broth total branched volatile fatty acid content of 15 and 30 mg/kg DM thiamine groups was significantly lower than that of control group and 120,240 mg/kg DM thiamine groups(P<0.05),and the fermentation broth microbial protein content of 15,30 and 60 mg/kg DM thiamine groups was significantly higher than that of control group and 120,240 mg/kg DM thiamine groups(P<0.05).2)The fermentation broth saturated fatty acid content of 60 mg/kg DM thiamine group was significantly higher than that of control group and 15,120,240 mg/kg DM thiamine groups(P<0.05),the contents of unsaturated fatty acid and monounsaturated fatty acid in fermentation broth of 120 and 240 mg/kg DM thiamine groups were significantly higher than those of 30 and 60 mg/kg DM thiamine groups(P<0.05),and the fermentation broth total fatty acid content of 60 mg/kg DM thiamine group was significantly higher than that of control group and 15 mg/kg DM thiamine groups(P<0.05).3)The contents of isomeric branched chain fatty acid(Iso),trans isomeric branched chain fatty acid(Anteiso)and BCFA in fermentation broth of 30 and 60 mg/kg DM thiamine groups were significantly higher than those of the contr

关 键 词：硫胺素 支链脂肪酸 挥发性脂肪酸 支链α酮酸脱氢酶 

分 类 号：S816.7[农业科学—饲料科学]