植物提取物与酿酒酵母发酵饲料筛选及其对奶牛瘤胃体外发酵的影响  

Screening of Plant Extracts and Saccharomyces cerevisiae Fermented Feed and Its Effects on Rumen Fermentation in Vitro of Dairy Cows

作　　者：吴薛 王思雨 田娇娇 运立媛 田雨佳 张民 陈雅芝 WU Xue;WANG Siyu;TIAN Jiaojiao;YUN Liyuan;TIAN Yujia;ZHANG Min;CHEN Yazhi(Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry,College of Animal Science and Veterinary Medicine,Tianjin Agricultural University,Tianjin 300392,China;School of Food Science and Biological Engineering,Tianjin Agricultural University,Tianjin 300392,China;Key Laboratory of Smart Breeding,Ministry of Agriculture and Rural Affairs,Tianjin 300392,China)

机构地区：[1]天津农学院动物科学与动物医学学院,天津市农业动物繁育与健康养殖重点实验室,天津300392 [2]天津农学院食品科学与生物工程学院,天津300392 [3]农业农村部智慧养殖重点实验室,天津300392

出　　处：《动物营养学报》2025年第4期2441-2453,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：天津市教委科研计划项目(2023KJ011)。

摘　　要：本试验选用酿酒酵母作为发酵菌种,同时添加不同植物提取物对混合饲料进行发酵,旨在筛选出酿酒酵母与植物提取物的适宜组合,并探究该发酵饲料对奶牛瘤胃体外发酵的影响。试验采用4×5双因素设计,设置无植物提取物添加组(E1组)、添加250 mg/kg迷迭香提取物组(E2组)、添加250 mg/kg百里香提取物组(E3组)和添加187.5 mg/kg迷迭香提取物+62.5 mg/kg百里香提取物组(E4组),每组分别添加0(对照)、10^(3)、10^(4)、10^(5)和10^(6)CFU/mL酿酒酵母(依次为S1、S2、S3、S4和S5处理),经密封室温并发酵15 d后,对常规营养成分及发酵指标进行检测。发酵饲料筛选结束后,采用单因素完全随机试验设计,设置发酵饲料组(对照组,CON组)、植物提取物添加组(E组)、酿酒酵母添加组(S组)和植物提取物与酿酒酵母添加最优组(ES组),进行48 h奶牛瘤胃体外发酵试验。结果表明:1)添加不同种类植物提取物可以降低发酵饲料干物质的损失,添加酿酒酵母可以提高发酵饲料粗蛋白质含量,且两者有助于降解发酵饲料中的纤维素。2)添加不同种类植物提取物可以降低发酵饲料中霉菌菌落数,其中百里香提取物的抑制效果优于迷迭香提取物,且与酿酒酵母同时添加对抑制霉菌具有协同作用;添加适宜剂量酿酒酵母可以提高乳酸含量,同时降低氨态氮含量;添加不同种类植物提取物和适宜剂量酿酒酵母可以提高乙酸含量,同时降低丁酸含量。3)采用隶属函数法对发酵效果进行综合评价得出,E2组S3处理发酵效果最佳。4)在瘤胃体外发酵试验中,S组体外干物质消化率(IVDMD)显著高于其他组(P<0.05),ES组IVDMD显著高于CON组和E组(P<0.05);E组和ES组乙酸含量显著高于CON组和S组(P<0.05),且S组乙酸含量显著高于CON组(P<0.05);各试验组丙酸和异丁酸含量显著高于CON组(P<0.05),且ES组丙酸含量显著高于E组和S组(P<0.05);E组和ES组总挥发性脂肪酸(TVFIn this experiment,Saccharomyces cerevisiae was selected as fermentation strain,and different plant extracts were added to the mixed feed for fermentation,aiming to screen out the suitable combination of Saccharomyces cerevisiae and plant extracts,and explore the effects of the fermented feed on rumen fermentation in vitro of dairy cows.The experiment adopted a 4×5 two-factor design,setting up a group without plant extract addition(E1 group),a group with 250 mg/kg rosemary extract(E2 group),a group with 250 mg/kg thyme extract(E3 group),and a group with 187.5 mg/kg rosemary extract+62.5 mg/kg thyme extract(E4 group),each group was added with 0(control),10^(3),10^(4),10^(5)and 10^(6)CFU/mL of Saccharomyces cerevisiae(S1,S2,S3,S4 and S5 treatments in sequence),sealed at room temperature and fermented for 15 days,and then the conventional nutritional components and fermentation indices were detected.After the fermented feed screening,a single factor completely randomized experiment design was used to set up fermented feed group(control group,CON group),plant extract addition group(E group),Saccharomyces cerevisiae addition group(S group)and the optimal plant extract and Saccharomyces cerevisiae addition group(ES group)for 48 h rumen fermentation in vitro of dairy cows.The results showed as follows:1)adding different kinds of plant extracts could reduce the dry matter loss of fermented feed,adding Saccharomyces cerevisiae could increase the crude protein content in fermented feed,and both could help degrade the cellulose in fermented feed.2)Adding different kinds of plant extracts could reduce the number of mold colonies in fermented feed,among which thyme extract had a better inhibitory effect than rosemary extract,and the simultaneous addition of Saccharomyces cerevisiae had a synergistic effect on the inhibition of mold;the suitable dosage of Saccharomyces cerevisiae could increase the lactic acid content and decrease the ammonia nitrogen content;adding different kinds of plant extracts and appropriate dosage of

关 键 词：酿酒酵母 植物提取物 混合发酵 瘤胃体外发酵 

分 类 号：S816[农业科学—饲料科学]