动物营养学报 >

2014 , Vol. 26 >Issue 8: 2421 - 2432

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.08.050

研究简报 Short Communications

体外发酵法评价不同产地、不同茬次苜蓿的营养价值

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  • 南京农业大学动物科技学院消化道微生物研究室, 南京 210095
马艳艳（1987-），女，山东菏泽人，硕士研究生，从事消化道微生物研究。E-mail：mayan0230@163.com.cn

收稿日期: 2014-02-01

  网络出版日期: 2014-08-13

基金资助

公益性行业（农业）科研专项（200903003）

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Different Origins and Stubbles of Alfalfa：Evaluation of Nutritional Value by an in Vitro Fermentation Method

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  • Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2014-02-01

  Online published: 2014-08-13

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摘要

本试验采用体外发酵法评价不同产地、不同茬次苜蓿的营养价值。以3头装有永久性瘤胃瘘管的荷斯坦奶牛为瘤胃液供体，称量1 g苜蓿样品于含有10 mL瘤胃液和90 mL培养液的发酵瓶内，39 ℃体外发酵96 h，分别于发酵24、48、72和96 h冰浴终止发酵。结果表明：产地、茬次及其交互作用对苜蓿体外发酵产气量、营养物质消失率以及挥发性脂肪酸（VFA）、氨态氮（NH3-N）和菌体蛋白（MCP）浓度有显著影响（P<0.05）。发酵结束后，新疆苜蓿产气量和培养液VFA浓度最高，宁夏苜蓿营养物质消失率、培养液NH3-N浓度最高。第3茬苜蓿的产气量、营养物质消失率及培养液VFA、NH3-N及MCP浓度均为最高，第2茬产气量、营养物质消失率、培养液VFA浓度最低，第1茬培养液NH3-N及MCP浓度最低。综合各产地、各茬次结果，以新疆第3茬和甘肃第3茬苜蓿营养价值较高，甘肃第2茬和江苏第2茬苜蓿营养价值较低。

关键词： 苜蓿; 体外发酵; 营养价值; 消失率

本文引用格式

马艳艳, 成艳芬, 朱伟云 . 体外发酵法评价不同产地、不同茬次苜蓿的营养价值[J]. 动物营养学报, 2014 , 26(8) : 2421 -2432 . DOI: 10.3969/j.issn.1006-267x.2014.08.050

Abstract

The nutritional value of different origins and stubbles of alfalfa was evaluated by an in vitro fermentation method in this study. Fermentation flasks containing 90 mL culture medium and 10 mL rumen fluid, collected from 3 Holstein cows with permanent rumen fistulas, with 1 g alfalfa as substrate were incubated at 39 ℃ for 96 h. The bottles were put in ice bath to stop the reaction at 24, 48, 72 and 96 h of fermentation. The results showed as follows: gas production, nutrient disappearance rates, and the concentrations of volatile fatty acids (VFA), ammonia nitrogen (NH3-N) and microbial protein (MCP) of culture medium of alfalfa during in vitro fermentation were significantly affected by origin, stubble and their interaction (P<0.05). After fermentation, gas production and VFA concentrations of culture medium of alfalfa from Xinjiang were the highest, and nutrient disappearance rates and NH3-N concentration of culture medium of alfalfa from Ningxia were the highest. The third stubble of alfalfa had the highest gas production, nutrient disappearance rates, and VFA, NH3-N and MCP concentrations of culture medium, the second stubble had the lowest gas production, nutrient disappearance rates and VFA concentration of culture medium, and the first stubble had the lowest NH3-N and MCP concentrations of culture medium. In conclusion, the nutritional value of the third stubble of alfalfa from Xinjiang and Gansu is higher, while that of the second stubble of alfalfa from Gansu and Jiangsu is lower.

Key words： alfalfa; in vitro fermentation; nutritional value; disappearance rate

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