为探究饲粮添加纳米氧化锌对瘤胃发酵的影响，本试验通过体外发酵法研究了纳米氧化锌不同添加水平（0、50、100、200、400 mg/kg，干物质基础）对瘤胃培养液pH、氨态氮（NH3-N）、微生物蛋白（MCP）、挥发性脂肪酸（VFA）以及底物有机物发酵率（FOM）的影响。研究结果发现，在体外培养条件下，纳米氧化锌的添加对培养液pH无显著影响（P＞0.05）；与对照组相比，添加100和200 mg/kg DM的纳米氧化锌在6和12 h显著提高了FOM和MCP及VFA浓度（P＜0.05），降低了NH3-N浓度和乙酸/丙酸的比例（P＜0.05）。上述结果表明，纳米氧化锌的添加在体外培养前期（6~12 h）能够有效地促进瘤胃微生物对饲粮有机物的发酵，增加MCP产量，提高瘤胃发酵的能量利用效率。
This study was carried out to investigate the effect of nano-zinc oxide supplementation on rumen fermentation in vitro. Five levels of nano-zinc oxide supplementation were 0, 50, 100, 200, 400 mg/kg of DM, respectively. Culture medium in vitro was sampled to determine pH, ammonia nitrogen (NH3-N), microbial crud protein (MCP), volatile fatty acids (VFA) and fermentation of organic matter. Results from this study showed that pH was not affected by adding different levels of nano-zinc oxide (P＞0.05). The concentration of VFA and MCP production and the fermentation of organic matter were significantly increased (P＜0.05), while the concentration of ammonia nitrogen and the ratio of acetate to propionate were significantly decreased (P＜0.05) with the supplementation levels of 100 and 200 mg/kg of nano-zinc oxide at the 6th and 12th hour of incubation in vitro. In conclusion, the supplementation of nano-zinc oxide can improve the growth of ruminal microorganisms, increase the ruminal microbial protein synthesis, and raise the energy utilization efficiency in early phase(6 to 12 h) of incubation in vitro.［Chinese Journal of Animal Nutrition, 2011, 23（8）：1415 -1421］
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