6种长链脂肪酸对瘤胃微生物体外发酵挥发性脂肪酸浓度的影响

经语佳; 高健; 郑亚洲; 王梦芝

doi:10.3969/j.issn.1006-267x.2014.01.033

动物营养学报 >

2014 , Vol. 26 >Issue 1: 252 - 259

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.01.033

研究简报 Short Communications

6种长链脂肪酸对瘤胃微生物体外发酵挥发性脂肪酸浓度的影响

经语佳 ,
高健 ,
郑亚洲 ,
王梦芝

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扬州大学动物科学与技术学院, 扬州 225009

收稿日期: 2013-07-15

网络出版日期: 2013-12-24

基金资助

2013年地方高校（扬州大学）国家级大学生创新创业训练计划项目（201311117034）；江苏省自然科学基金项目（BK2011447）；江苏省优势学科项目

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Effects of Six Kinds of Long-Chain Fatty Acids on Volatile Fatty Acid Concentration in Ruminal Microorganism in Vitro Fermentation

JING Yujia ,
GAO Jian ,
ZHENG Yazhou ,
WANG Mengzhi

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College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China

Received date: 2013-07-15

Online published: 2013-12-24

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摘要

本试验主要研究6种长链脂肪酸对瘤胃微生物体外发酵挥发性脂肪酸（VFA）浓度的影响。试验分为添加3%硬脂酸（A组）、油酸（B组）、亚油酸（C组）、α-亚麻酸（D组）、花生四烯酸（E组）、二十碳五烯酸（F组）的试验组和添加3%棕榈酸钙的对照组。以3头瘘管山羊为瘤胃液供体进行体外培养，测定各组VFA浓度在24 h内的动态变化。结果表明：随培养时间的延长，各组总VFA浓度总体上呈现上升趋势，其中D组持续在较高水平波动；在3、6、18 h时组间差异显著（P<0.05），并以D组最高。乙酸在总VFA中的摩尔浓度百分比总体上呈现下降的趋势，在9、18 h时组间差异显著（P<0.05），并以D组最高。丙酸在总VFA中的摩尔浓度百分比总体上则呈现上升、下降、再上升和再下降的波动变化。乙酸/丙酸在2.48~3.34间变动，除6 h时A组和对照组显著高于B、C组（P<0.05）外，其他各时间点组间的差异皆不显著（P>0.05）。另外，丁酸在总VFA中的摩尔浓度百分比在7.62%~13.08%间变动，其中在3、6、9、18 h时组间差异显著（P<0.05），并以D组较低。综上，不同种类长链脂肪酸对瘤胃微生物体外发酵产生的VFA具有一定的调控作用，其中α-亚麻酸组的总VFA浓度较高。

关键词： 长链脂肪酸; 瘤胃微生物; 发酵; 总挥发性脂肪酸

本文引用格式

经语佳 , 高健 , 郑亚洲 , 王梦芝 . 6种长链脂肪酸对瘤胃微生物体外发酵挥发性脂肪酸浓度的影响[J]. 动物营养学报, 2014 , 26(1) : 252 -259 . DOI: 10.3969/j.issn.1006-267x.2014.01.033

Abstract

This experiment was conducted to investigate the effects of six kinds of long-chain fatty acids on the concentration of volatile fatty acids (VFA) in ruminal microorganism in vitro fermentation. Seven groups were added stearnic acid (group A), oleic acid (group B), linoleic acid (group C), α-linolenic acid (group D), arachidonic acid (group E), eicosapentaenoic acid (group F), and palmitic acid calcium (control group), respectively, at 3% level in the culture substrates. Three goats fitted with permanent ruminal cannulas were used to provide rumen liquor for in vitro culture, and the 24-h dynamics of VFA concentration were measured. The results showed as follows: the concentration of total VFA in all groups had an upward trend in general, and group D kept fluctuating at comparatively high level. At 3, 6 and 18 h, there were significant differences in total VFA concentration among all groups (P<0.05), and the group D had the highest data. The acetate molar concentration percentage in total VFA had a down trend. At 9 and 18 h, acetate molar concentration percentage in total VFA had significant differences among all groups (P<0.05) and the highest peak occurred in group D. The propionate molar concentration percentage in total VFA had a first upward and then down trend, and had an upward and down trend again. The acetate/propionate was changed in a range from 2.48 to 3.34, and no significant difference was detected among all groups except at 6 h (P>0.05); at 6 h, group A and control group were significantly higher than groups B and C (P<0.05). The butyrate molar concentration percentage in total VFA was fluctuated from 7.62% to 13.08%. Significant differences were found at 3, 6, 9 and 18 h (P<0.05), and group D was lower compared with other groups. Taken together, different kinds of long-chain fatty acids have certain regulatory effects on VFA in ruminal microorganism in vitro fermentation. The concentration of total VFA is higher in the α-linolenic acid group.

Key words： long-chain fatty acid; rumen microorganism; fermentation; VFA

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