动物营养学报 >

2017 , Vol. 29 >Issue 10: 3799 - 3806

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.10.044

研究简报 Short communications

体外法研究脂多糖对瘤胃发酵的影响

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  • 1. 中国农业科学院, 北京畜牧兽医研究所, 动物营养学国家重点实验室, 北京 100193;
    2. 北京农学院, 奶牛营养学北京市重点实验室, 北京 102206
唐志文(1992-),男,山西朔州人,硕士研究生,从事反刍动物营养与饲料研究。E-mail:tzwcaas@163.com

收稿日期: 2017-03-15

  网络出版日期: 2017-09-28

基金资助

国家"十三五"重点研发课题（2016YFD0700205，2016YFD0700201）

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Effects of Lipopolysaccharide on Rumen Fermentation Investigated by in Vitro Method

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  • 1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
    2. Beijing Key Laboratory for Dairy Cow Nutrition, Beijing University of Agriculture, Beijing 102206, China

Received date: 2017-03-15

  Online published: 2017-09-28

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摘要

本试验旨在通过体外法研究脂多糖（LPS）对瘤胃发酵的影响。选取4头健康、体况相近、安装有永久性瘤胃瘘管的荷斯坦奶牛用于瘤胃液的采集。试验分为对照组（不添加LPS）和试验组（添加LPS 100 000 EU/mL），分别在发酵2、4、8、12、24 h后取样，测定发酵液pH及挥发性脂肪酸、氨态氮、微生物蛋白浓度。结果表明：随着发酵时间的延长，对照组与试验组发酵液pH逐渐下降，发酵液总挥发性脂肪酸、氨态氮、微生物蛋白浓度及乙酸、丙酸、丁酸含量逐渐增加，对照组与试验组之间均无显著差异（P>0.05），但在8、24 h试验组发酵液pH与对照组相比有降低的趋势（0.05 ≤ P < 0.10），4、8、24 h试验组氨态氮浓度与对照组相比有降低的趋势（0.05 ≤ P < 0.10）。结果显示，在体外发酵条件下，添加LPS具有降低发酵液pH以及氨态氮浓度的趋势，但这一影响并不显著。

关键词： 脂多糖; 奶牛; 体外发酵; 瘤胃发酵

本文引用格式

唐志文, 蒋林树, 杨亮, 王坤, 熊本海 . 体外法研究脂多糖对瘤胃发酵的影响[J]. 动物营养学报, 2017 , 29(10) : 3799 -3806 . DOI: 10.3969/j.issn.1006-267x.2017.10.044

Abstract

This experiment was conducted to examine the effects of lipopolysaccharide (LPS) on rumen fermentation by in vitro method. Four healthy Holstein cows fitted with permanent ruminal cannulas were used as the donor of rumen fluid. Two levels of LPS[0(control group) and 100 000 EU/mL (experimental group)] were supplemented in substrates of different groups. Samples were collected after being cultured for 2, 4, 8, 12 and 24 h, respectively, to determine pH and concentrations of volatile fatty acids, ammonia nitrogen and microbial protein of fermentation fluid. The results showed as follows:with the extension of fermentation time, fermentation fluid pH in control group and experimental group were gradually decreased,the concentrations of total volatile fatty acids, ammonia nitrogen and microbial protein, and contents of acetic acid, propionic acid and butyric acid were gradually increased, and compared with control group, experimental group showed no significant changes (P>0.05). Compared with control group, fermentation fluid pH in experimental group showed a downward trend at 8 and 24 h (0.05 ≤ P < 0.10), and the concentration of ammonia nitrogen showed a downward trend at 4, 8 and 24 h (0.05 ≤ P < 0.10). The results indicate that the supplementation of LPS has a tendency to decrease pH and ammonia nitrogen concentration in fermentation fluid under in vitro culture conditions, but the difference is not significant.

Key words： lipopolysaccharide; cow; in vitro fermentation; rumen fermentation

参考文献

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