动物营养学报 >

2018 , Vol. 30 >Issue 10: 4181 - 4189

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.10.044

饲料营养 Feed science and technology

牛至油对绵羊瘤胃发酵特性及饲粮营养物质瘤胃降解率的影响

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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: 2018-03-19

  网络出版日期: 2018-10-20

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 Essential Oil on Ruminal Fermentation Characteristics and Ruminal Degradability of Diet Nutrients in Sheep

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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: 2018-03-19

  Online published: 2018-10-20

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摘要

本试验旨在研究牛至油对绵羊瘤胃发酵特性和饲粮营养物质瘤胃降解率的影响。试验选用4只平均体重为（40.83±4.11）kg的4周岁新疆细毛羊×杜泊羊杂交的安装永久瘤胃瘘管的绵羊，采用4×4拉丁方试验设计，对照组饲喂基础饲粮（不添加牛至油），试验组分别饲喂在基础饲粮中添加0.015%、0.030%和0.045%牛至油的试验饲粮。试验共分为4期，每期12 d，其中预试期10 d，正试期2 d。第1天于早餐采食后2、4、6及10 h采集瘤胃液，测定瘤胃液pH、挥发性脂肪酸、总氮、氨氮和尿素氮浓度，第2天利用尼龙袋法测定基础饲粮的营养物质瘤胃降解率。结果表明：1）添加牛至油对饲粮干物质、中性洗涤纤维和酸性洗涤纤维的瘤胃降解率均未产生显著影响（P>0.05）；2）添加牛至油对各组在各时间点的绵羊瘤胃液pH、总氮、氨氮和尿素氮浓度均未产生显著影响（P>0.05）；3）0.030%和0.045%组绵羊瘤胃液4 h的总挥发性脂肪酸浓度显著低于对照组（P<0.05）；0.015%组绵羊瘤胃液0、2、6 h乙酸比例显著低于其余各组（P<0.05），6 h的乙酸/丙酸显著低于其余各组（P<0.05），而2 h丙酸比例显著高于除了对照组外的其余各组（P<0.05）。由此可知，饲粮中添加牛至油不影响饲粮营养物质的瘤胃降解率，对瘤胃氮浓度也无显著影响，但会影响瘤胃内挥发性脂肪酸浓度，以添加0.015%牛至油效果最好。

关键词： 牛至油; 体内试验; 瘤胃发酵特性; 降解率

本文引用格式

张然, 郑琛, 闫晓刚, 梁浩, 班志彬, 杨华明 . 牛至油对绵羊瘤胃发酵特性及饲粮营养物质瘤胃降解率的影响[J]. 动物营养学报, 2018 , 30(10) : 4181 -4189 . DOI: 10.3969/j.issn.1006-267x.2018.10.044

Abstract

This experiment was conducted to study the effects of oregano essential oil on ruminal fermentation characteristics and ruminal degradability of diet nutrients in sheep. Four healthy Northeast fineaool sheep×Dorper sheep[average body weight was (40.83±4.11) kg] fitted with eternal rumen fistulas were used in a 4×4 Latin square design. Sheep in control group were fed a basal diet, those in experimental groups were fed the basal diets supplemented with 0.015%, 0.030% and 0.045% oregano essential oil, respectively. The experiment consisted of 4 stages with 12 days per stage, and each stage including a 10-day preliminary experiment and a 2-day formal experiment. Ruminal fluid was collected after 0, 2, 4, 6 and 10 h of feeding in the morning to measure pH and the concentrations of volatile fatty acid, total nitrogen, ammonia nitrogen, urea nitrogen on the first day. Ruminal degradability of diet nutrients was determined by nylon bag technique on the second day. The results showed as follows:1) compared with the control group, adding oregano essential oil had no significant influence on ruminal degradability of dry matter, neutral detergent fiber and acid detergent fiber (P>0.05). 2) Compared with the control group, adding oregano essential oil had no significant influence on pH and the concentrations of total nitrogen, ammonia nitrogen, urea nitrogen of ruminal fluid (P>0.05). 3) The concentration of total volatile fatty acid of ruminal fluid in 0.030% and 0.045% groups at 4 h was significantly lower than that in the control group (P<0.05); the proportion of acetate of ruminal fluid in 0.015% group at 0, 2, 6 h was significantly lower than that in other groups (P<0.05), and acetic acid/propionic acid at 6 h was significantly lower than that in other groups (P<0.05), while the proportion of propionic acid at 2 h was significantly higher than that in other groups (P<0.05) excepted for the control group. In conclusion, adding oregano essential oil has no significant influence on ruminal degradability of diet nutrients and ruminal nitrogen concentration, but can affect the concentration of volatile fatty acids of sheep, and adding 0.015% oregano essential oil has better effect.

Key words： oregano essential oil; in vivo; ruminal fermentation characteristic; degradability

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