不同饲粮精粗比及菊粉和枯草芽孢杆菌添加水平对体外瘤胃发酵特性的影响  

Effects of Different Dietary Concentrate-Roughage Ratios and Inulin and Bacillus subtilis Supplemental Levels on Rumen Fermentation Characteristics in Vitro

作　　者：徐领 卢俊言 陈欢[1] 董佳豪 刘震灵 贾海阔 吴春会[1] 李素霞 王明亚 李秋凤[1] XU Ling;LU Junyan;CHEN Huan;DONG Jiahao;LIU Zhenling;JIA Haikuo;WU Chunhui;LI Suxia;WANG Mingya;LI Qiufeng(College of Animal Science and Technology,Hebei Agricultural University,Baoding 071000,China;Chengde Animal Husbandry Workstation,Chengde 067000,China)

机构地区：[1]河北农业大学动物科技学院,保定071000 [2]承德市畜牧工作站,承德067000

出　　处：《动物营养学报》2025年第1期496-510,共15页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：承德市科技计划项目(202304B055);河北省现代产业技术体系肉牛创新团队(HBCT2023190203)。

摘　　要：本试验旨在探寻不同饲粮精粗比及菊粉(IN)和枯草芽孢杆菌(BS)添加水平对体外瘤胃发酵特性的影响。采用L 16(43)3因素4水平正交试验设计,3个因素分别为精粗比、IN添加水平、BS添加水平,精粗比分别为20∶80、40∶60、60∶40、80∶20,IN添加水平分别为0、0.15%、0.30%、0.45%,BS添加水平分别为0、1.7×10^(9)、1.7×10^(10)、1.7×10^(11) CFU/kg。共设16个组,每组5个重复。利用体外产气法进行体外发酵,分别测定2、4、6、8、12、24和48 h产气量及48 h营养物质降解率和瘤胃发酵参数。结果表明:1)随着发酵时间的增加,在12、24和48 h时,饲粮精粗比为60∶40组体外产气量显著高于饲粮精粗比为20∶80、40∶60和80∶20组(P<0.05);在24 h时,饲粮IN添加水平为0.30%组体外产气量显著高于饲粮IN添加水平为0、0.15%、0.45%组(P<0.05);在4、6、8、12 h时,饲粮BS添加水平为1.7×10^(9)、1.7×10^(10)和1.7×10^(11) CFU/kg组体外产气量显著高于饲粮BS添加水平为0 CFU/kg组(P<0.05)。2)饲粮精粗比为60∶40和80∶20组干物质降解率(DMD)显著高于饲粮精粗比为20∶80和40∶60组(P<0.05),饲粮IN添加水平为0.30%组DMD显著高于饲粮IN添加水平为0、0.15%、0.45%组(P<0.05),饲粮BS添加水平为1.7×10^(11) CFU/kg组DMD显著高于饲粮BS添加水平为1.7×10^(10) CFU/kg组(P<0.05);饲粮BS添加水平为1.7×10^(10)和1.7×10^(11) CFU/kg组中性洗涤纤维降解率(NDFD)显著高于饲粮BS添加水平为0、1.7×10^(9) CFU/kg组(P<0.05)。3)饲粮精粗比为60∶40组pH显著低于饲粮精粗比为20∶80和80∶20组(P<0.05),饲粮IN添加水平为0.30%和0.45%组pH显著低于饲粮IN添加水平为0组(P<0.05),饲粮BS添加水平为1.7×10^(10)、1.7×10^(11) CFU/kg组pH显著低于饲粮BS添加水平为0 CFU/kg组(P<0.05)。饲粮精粗比为40∶60和60∶40组氨态氮(NH 3-N)含量显著低于饲粮精粗比为20∶80组(P<0.05),饲粮IN添加水平为0.15%和0.30%组NH 3-N含量显著低于饲粮IN添This experiment was conducted to investigate the effects of different dietary concentrate-roughage ratios and inulin(IN)and Bacillus subtilis(BS)supplemental levels on rumen fermentation characteristics in vitro.The L 16(43)three-factors and four-levels orthogonal test design was used,and three-factors were dietary concentrate-to-roughage ratios,IN supplemental levels and BS supplemental levels,respectively.The concentrate-to-roughage ratios were 20∶80,40∶60,60∶40 and 80∶20,respectively,the IN supplemental levels were 0,0.15%,0.30%and 0.45%,respectively,and the BS supplemental levels were 0,1.7×10^(9),1.7×10^(10) and 1.7×10^(11) CFU/kg,respectively.There were 16 groups with 5 replicates in each group.Using in vitro gas production method for in vitro fermentation,and the gas production at 2,4,6,8,12,24 and 48 h,nutrient degradation rates at 48 h and rumen fermentation parameters were determined.The results showed as follows:1)with the fermentation time increased,at 12,24 and 48 h,the in vitro gas production of dietary concentrate-to-roughage ratio of 60∶40 group was significantly higher than that of dietary concentrate-to-roughage ratios of 20∶80,40∶60 and 80∶20 groups(P<0.05);at 24 h,the in vitro gas production of dietary IN supplemental level of 0.30%group was significantly higher than that of dietary IN supplemental levels of 0,0.15%and 0.45%groups(P<0.05);at 4,6,8 and 12 h,the in vitro gas production of dietary BS supplemental levels of 1.7×10^(9),1.7×10^(10) and 1.7×10^(11) CFU/kg groups was significantly higher than that of dietary BS supplemental level of 0 CFU/kg group(P<0.05).2)The dry matter degradation rate(DMD)of dietary concentrate-to-roughage ratios of 60∶40 and 80∶20 groups was significantly higher than that of dietary concentrate-to-roughage ratios of 20∶80 and 40∶60 groups(P<0.05),the DMD of dietary IN supplemental level of 0.30%group was significantly higher than that of dietary IN supplemental levels of 0,0.15%and 0.45%groups(P<0.05),the DMD of dietary BS supplement

关 键 词：体外发酵 精粗比 菊粉 枯草芽孢杆菌 瘤胃发酵 

分 类 号：S816[农业科学—饲料科学]