动物营养学报 >

2016 , Vol. 28 >Issue 7: 2278 - 2285

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.07.035

研究简报 Short Communications

不同长链脂肪酸组合对体外瘤胃细菌发酵和群体结构的影响

  • 经语佳 ,
  • 高健 ,
  • 王梦芝 ,
  • 何跃楠 ,
  • 史良峰 ,
  • 欧阳佳良
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  • 扬州大学动物科学与技术学院, 扬州 225009

收稿日期: 2016-01-28

  网络出版日期: 2016-07-28

基金资助

江苏省2016年苏北专项（富民强县）项目；江苏省自然科学基金基础研究项目（BK20151312）；江苏省优势学科（PAPD）

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Effects of Different Long-Chain Fatty Acid Combinations on Ruminal Bacterial Fermentation and Community in Vitro

  • JING Yujia ,
  • GAO Jian ,
  • WANG Mengzhi ,
  • HE Yuenan ,
  • SHI Liangfeng ,
  • OUYANG Jialiang
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  • College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China

Received date: 2016-01-28

  Online published: 2016-07-28

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摘要

本试验旨在研究不同长链脂肪酸组合对体外培养瘤胃细菌发酵和群体结构的影响。以3头瘤胃瘘管奶牛提供瘤胃液，对照（A）组底物含5%脂肪酸钙，试验组培养底物中硬脂酸、油酸、亚油酸和亚麻酸的含量分别为1.5%、1.0%、0.5%和1.5%（B组），1.5%、1.0%、1.5%和1.0%（C组），1.0%、1.5%、1.5%和0.5%（D组）以及1.5%、0.5%、0.5%和1.0%（E组）。在培养后0、3、6、12、18、24 h采集培养液，测定pH、氨氮浓度和瘤胃细菌含量。结果表明：1）培养液pH在组间的差异不显著（P>0.05）；C组的培养液氨氮浓度显著高于B、D组（P<0.05）。2）除白色瘤胃球菌，其他菌属含量在组间存在显著差异（P<0.05）。其中琥珀酸拟杆菌、生黄瘤胃球菌、蛋白溶解梭菌和嗜淀粉瘤胃杆菌含量在B组较高；C组溶纤维丁酸弧菌、埃氏巨球菌、降解淀粉瘤胃球菌以及瘤胃总细菌含量显著高于其他各组（P<0.05）。培养液埃氏巨球菌含量最高，为优势菌。综合得出，脂肪酸组合对瘤胃总细菌和大部分细菌种属含量有显著影响，这与发酵模式有关。

关键词： 脂肪酸组合; 瘤胃; 细菌; 群体结构

本文引用格式

经语佳 , 高健 , 王梦芝 , 何跃楠 , 史良峰 , 欧阳佳良 . 不同长链脂肪酸组合对体外瘤胃细菌发酵和群体结构的影响[J]. 动物营养学报, 2016 , 28(7) : 2278 -2285 . DOI: 10.3969/j.issn.1006-267x.2016.07.035

Abstract

This experiment was conducted to investigate the effects of different long-chain fatty acid combinations on ruminal bacterial fermentation and community in vitro. Three cows fitted with permanent ruminal cannulas were used to provide rumen liquor for the in vitro trail. The substrate of control (A) group contained 5% fatty acid calcium, and the substrates of experimental groups contained stearic acid, oleic acid, linoleic acid and linolenic acid by the following contents: 1.5%, 1.0%, 0.5% and 1.5% (B group), 1.5%, 1.0%, 1.5% and 1.0% (C group), 1.0%, 1.5%, 1.5% and 0.5% (D group), 1.5%, 0.5%, 0.5% and 1.0% (E group). Culture medium was collected for the measurements of pH, ammonia nitrogen concentration and rumen bacterial contents at 0, 3, 6, 12, 18 and 24 h after fermentation. The results showed as follows: 1) no significant difference was found in pH of culture medium (P>0.05); ammonia nitrogen concentration in C group was significantly higher than that in B and D groups (P<0.05). 2) Significant differences could be find in all bacterial genus except Ruminococcus albus (P<0.05). B group was higher in the contents of Fibrobacter succinogenes, Ruminococcus flavefaciens, Clostridium proteoclasticum and Ruminobacter amylophilus; while group C was significantly higher in the contents of Butyrivibrio fibrisolvens, Megasphaera elsdenii, Ruminococcus bromii and total bacterial than the other groups (P<0.05). Megasphaera elsdenii was the dominant bacterial genus with the highest content. In conclusion, fatty acid combination has remarkable effects on the contents of rumen total bacteria and most bacterial genus, which is relate to rumen fermentation mode.

Key words： fatty acid combination; rumen; bacteria; community

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