动物营养学报 >

2018 , Vol. 30 >Issue 8: 3168 - 3175

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.08.035

实验方法 Experimental Methods

体外产气法研究牛至油对绵羊瘤胃发酵特性和甲烷产量的影响

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  • 1. 吉林省农业科学院畜牧科学分院, 公主岭 136100;
    2. 甘肃农业大学动物科学技术学院, 兰州 730070
张然(1993-),女,甘肃白银人,硕士研究生,研究方向为动物营养与饲料科学。E-mail:875217459@qq.com

收稿日期: 2018-01-29

  网络出版日期: 2018-08-18

基金资助

吉林省国际科技合作项目（20160414042GH）；吉林省农业科技创新工程项目（CXGC2017JQ003）

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Effects of Oregano Oil on Ruminal Fermentation Characteristics and Methane Production of Sheep by Gas Production Technique in Vitro

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  • 1. Branch Academy of Animal Science, Jilin Academy of Agricultural Sciences, Gongzhuling 136100, China;
    2. College of Animal Science and Technology, Gansu Agriculture University, Lanzhou 730070, China

Received date: 2018-01-29

  Online published: 2018-08-18

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摘要

本试验采用体外产气法研究在体外培养液中添加牛至油对绵羊瘤胃发酵特性和甲烷产量的影响。采用单因素完全随机试验设计，在培养液中分别添加0（对照）、100、200、300和400 mg/L牛至油，每组5个重复。发酵12 h后，测定总产气量、甲烷产量及培养液pH，总氮、氨氮、尿素氮、蛋白氮浓度及挥发性脂肪酸浓度和比例。结果表明：1）培养液中添加100、200、300和400 mg/L牛至油均显著升高了培养液pH（P<0.05）；高添加水平（300、400 mg/L）的牛至油显著降低了培养液总挥发性脂肪酸浓度和丙酸比例（P<0.05），显著升高了培养液乙酸比例和乙酸/丙酸（P<0.05），抑制了瘤胃发酵。2）与对照组相比，除100 mg/L牛至油组外，其余各试验组培养液氨氮浓度均显著降低（P<0.05）。3）高添加水平（300、400 mg/L）的牛至油在显著降低甲烷产量的同时也显著降低了总产气量（P<0.05）。由此可知，牛至油能调控瘤胃发酵和降低甲烷产量，但过高添加水平对绵羊瘤胃发酵有抑制作用，体外条件下最适添加水平为200 mg/L。

关键词： 牛至油; 体外产气法; 发酵特性; 甲烷产量

本文引用格式

张然, 郑琛, 闫晓刚, 梁浩, 杨华明 . 体外产气法研究牛至油对绵羊瘤胃发酵特性和甲烷产量的影响[J]. 动物营养学报, 2018 , 30(8) : 3168 -3175 . DOI: 10.3969/j.issn.1006-267x.2018.08.035

Abstract

This study aimed to explore the effects of oregano oil on ruminal fermentation characteristics and methane production of sheep by gas production technique in vitro. A single-factor experimental design was used. Oregano oil was added in culture medium for different groups at levels of 0 (control), 100, 200, 300 and 400 mg/L, respectively. Each group had 5 replicates. After fermented for 12 h, methane production, total gas production, as well as pH, concentrations of total nitrogen, ammonia nitrogen, urea nitrogen and protein nitrogen, and concentrations and proportions of volatile fatty acids in culture medium were measured. The results showed as follows:1) the addition of oregano oil at levels of 100, 200, 300 and 400 mg/L all significantly increased culture medium pH (P<0.05); the addition of high levels (300 and 400 mg/L) of oregano oil significantly decreased the concentration of total volatile fatty acids and the proportion of propionate (P<0.05), and significantly increased the proportion of acetate and the ratio of acetate to propionate in culture medium (P<0.05). 2) Compared with control group, the concentration of ammonia nitrogen was significantly decreased in experimental groups except 100 mg/L oregano oil group (P<0.05). 3) The addition of high levels (300 and 400 mg/L) of oregano oil significantly decreased methane production and total gas production (P<0.05). In conclusion, oregano oil can regulate ruminal fermentation and reduce methane production, but the over-high addition level had inhibination effects on ruminal fermentation, and the optimum adding level is 200 mg/L under in vitro conditions.

Key words： oregano oil; gas production technique in vitro; fermentation characteristic; methane yield

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