功能性寡糖对奶山羊瘤胃发酵功能的影响

肖宇, 王利华, 程明, 祁茹, 褚永康, 林英庭

doi:10.3969/j.issn.1006-267x.2011.12.024

动物营养学报 >

2011 , Vol. 23 >Issue 12: 2203 - 2209

DOI: https://doi.org/10.3969/j.issn.1006-267x.2011.12.024

研究简报

功能性寡糖对奶山羊瘤胃发酵功能的影响

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1. 青岛农业大学动物科技学院,青岛 266109;
2. 青岛市畜牧兽医研究所,青岛 266100

肖宇(1986—),女,山东烟台人,硕士研究生,从事反刍动物营养与饲料科学研究。E_mail: xy100123@163.com

收稿日期: 2011-07-25

网络出版日期: 2011-12-14

基金资助

山东省自然科学基金项目(ZR2009DM021)

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Functional Oligosaccharides Affect Rumen Fermentation of Dairy Goats

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1. College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China;
2. Institute of Animal Husbandry and Veterinary Medicine of Qingdao, Qingdao 266100, China

Received date: 2011-07-25

Online published: 2011-12-14

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摘要

为研究外源功能性寡糖对奶山羊瘤胃发酵功能的影响,试验选用6只体重(32.80±2.45) kg装有永久性瘤胃瘘管的崂山奶山羊,采用分期分组试验设计,对照组不添加寡糖,试验组分别饲喂添加1%甘露寡糖、半乳甘露寡糖、果寡糖、寡木糖和异麦芽寡糖的试验饲粮。试验共分为4期,每期15 d,其中预试期13 d,正试期2 d。结果表明:与对照组相比,1)不同寡糖都有降低瘤胃pH的作用,其中甘露寡糖与半乳甘露寡糖极显著降低了瘤胃pH(P<0.01);2)不同寡糖组瘤胃氨态氮(NH₃-N)浓度均有所降低,其中半乳甘露寡糖与果寡糖显著降低了瘤胃NH₃-N浓度(P<0.05);3)不同寡糖不同程度地增加了瘤胃内乙酸和总挥发性脂肪酸(TVFA)含量,其中,半乳甘露寡糖显著增加了乙酸和TVFA含量(P<0.05)。综上所述,饲粮添加不同种类的寡糖有助于改善奶山羊的瘤胃发酵功能,其中半乳甘露寡糖对提高奶山羊瘤胃发酵功能的效果最佳。

关键词： 寡糖; 奶山羊; pH; 氨态氮; 挥发性脂肪酸

本文引用格式

肖宇, 王利华, 程明, 祁茹, 褚永康, 林英庭 . 功能性寡糖对奶山羊瘤胃发酵功能的影响[J]. 动物营养学报, 2011 , 23(12) : 2203 -2209 . DOI: 10.3969/j.issn.1006-267x.2011.12.024

Abstract

To study the effects of different oligosaccharides on rumen fermentation of dairy goats, six dairy goats with an average body weight weight of 32.80±2.45 kg fitted with rumen cannulas were used in a staging and grouping experimental design. Goats in control group were fed a basal diet without oligosaccharides, and the others in experimental groups were fed with the basal diet with 1% mannan oligosaccharides (MOS), galacto-mannan-oligosaccharides (GMOS), fructooligosaccharide (FOS), xylooligosaccharides (XOS) and isomalto oligosaccharides (IMO), respectively. The trial included 4 stages and each stage lasted for 15 days (13-day preliminary trial period and 2-day formal trial period). The results showed that compared with the control group, 1) oligosaccharides could decrease the rumen pH, MOS and GMOS significantly decreased the rumen pH (P<0.01). 2) The ammonia nitrogen (NH₃-N) concentration was decreased in oligosaccharide groups, GMOS and FOS significantly decreased the NH₃-N concentration (P<0.05). 3) Acetic acid and total volatile fatty acid (TVFA) contents were increased in oligosaccharide groups, GMOS significantly increased the acetic acid and TVFA contents (P<0.05). In conclusion, dietary XOS, IMO, FOS, MOS and GMOS are beneficial to improve the rumen fermentation of dairy goats, and the GMOS has the best effects on the rumen fermentation in these five functional oligosaccharides.

Key words： oligosaccharide; dairy goats; pH; ammonia nitrogen; volatile fatty acid

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