动物营养学报 >

2019 , Vol. 31 >Issue 8: 3763 - 3775

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.08.038

饲料科学与技术 Feed science and technology

牛至精油和莫能菌素对荷斯坦犊牛瘤胃发酵参数和菌群结构的影响

  • 柏妍 ,
  • 王彩莲 ,
  • 郎侠 ,
  • 刘婷 ,
  • 宫旭胤 ,
  • 石晓雷 ,
  • 张瑞 ,
  • 吴建平
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  • 1. 甘肃农业大学动物科学技术学院, 兰州 730070;
    2. 甘肃省农业科学院畜草与绿色农业研究所, 兰州 730070
柏妍(1985-),女,新疆昌吉人,博士研究生,从事动物遗传育种与繁殖研究。E-mail:baiyan-baiyan@163.com

收稿日期: 2019-01-29

  网络出版日期: 2019-08-19

基金资助

农业部公益性行业科研专项（201503134）

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Effects of Oregano Essential Oil and Monensin on Rumen Fermentation Parameters and Microbial Structure of Holstein Calves

  • BAI Yan ,
  • WANG Cailian ,
  • LANG Xia ,
  • LIU Ting ,
  • GONG Xuyin ,
  • SHI Xiaolei ,
  • ZHANG Rui ,
  • WU Jianping
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  • 1. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China;
    2. Institute of Animal and Pasture Science and Green Agriculture, Gansu Academy of Agricultural Sciences, Lanzhou 730070, China

Received date: 2019-01-29

  Online published: 2019-08-19

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摘要

本试验旨在研究牛至精油和莫能菌素对荷斯坦犊牛瘤胃发酵参数和菌群结构的影响。试验选用了80头新生荷斯坦犊牛，体重（41.31±2.23）kg，随机分为4组，每组20头。牛至精油组开食料中添加4.0 g/kg牛至精油，莫能菌素组开食料中添加3.6 g/kg莫能菌素，混合组开食料中添加4.0 g/kg牛至精油+3.6 g/kg莫能菌素，对照组开食料中不添加任何饲料添加剂。饲喂70 d后，从每组中选取体重相近的试验牛3头，采集12头犊牛的瘤胃液，检测瘤胃发酵参数，并运用高通量测序方法测定瘤胃菌群结构及多样性。结果表明：1）莫能菌素组和混合组的瘤胃液氨态氮含量显著低于对照组（P<0.05）；莫能菌素组的瘤胃液丙酸比例显著高于对照组（P<0.05）。2）门水平上，牛至精油组、莫能菌素组、混合组的瘤胃液中变形菌门的相对丰度极显著低于对照组（P<0.01）；莫能菌素组的瘤胃液中拟杆菌门的相对丰度有高于对照组的趋势（0.05≤P<0.10）。3）属水平上，牛至精油组、莫能菌素组和混合组的瘤胃液中普雷沃氏菌属的相对丰度有高于对照组的趋势（0.05≤P<0.10）；牛至精油组的瘤胃液中丁酸弧菌属的相对丰度有低于对照组的趋势（0.05≤P<0.10）；莫能菌素组的瘤胃液中奥尔森菌属的相对丰度显著低于对照组（P<0.05），瘤胃球菌属和丁酸弧菌属的相对丰度均有低于对照组的趋势（0.05≤P<0.10）；混合组的瘤胃液中梭菌属的相对丰度有低于对照组的趋势（0.05≤P<0.10）。综上所述，饲粮中添加牛至精油可以调节瘤胃微生物的菌群结构，提高犊牛瘤胃中蛋白质降解菌的相对丰度，降低产丁酸菌属的相对丰度，同时可能避免或者缓冲莫能菌素对有益菌群的破坏。

关键词： 牛至精油; 莫能菌素; 荷斯坦犊牛; 瘤胃发酵; 菌群结构

本文引用格式

柏妍 , 王彩莲 , 郎侠 , 刘婷 , 宫旭胤 , 石晓雷 , 张瑞 , 吴建平 . 牛至精油和莫能菌素对荷斯坦犊牛瘤胃发酵参数和菌群结构的影响[J]. 动物营养学报, 2019 , 31(8) : 3763 -3775 . DOI: 10.3969/j.issn.1006-267x.2019.08.038

Abstract

This experiment was conducted to evaluate the effects of oregano essential oil and monensin on rumen fermentation parameters and microflora structure of Holstein calves. Eighty Holstein calves with body weight of (41.31±2.23) kg were randomly divided into 4 groups with 20 calves in each group. Calves in the oregano essential oil group were fed the starter supplemented with 4.0 g/kg oregano essential oil, calves in the monensin group were fed the starter supplemented with 3.6 g/kg monensin, calves in the mix group were fed the starter supplemented with 4.0 g/kg oregano essential oil+3.6 g/kg monensin, and others in the control group were fed the starter without feed additive. After feeding 70 days, three calves with similar body weight were randomly selected each group, the rumen fluid of every calf was sampled to detect rumen fermentation parameters, and the rumen fluid bacterial structure and diversity was determined by high-throughput sequencing method. The results showed as follows:1) the content of ammonia nitrogen in rumen fluid of monensin group and mix group was significantly higher than that of the control group (P<0.05), and the percentage of propionate in rumen fluid of monensin group was significantly higher than that of the control group (P<0.05). 2) At phylum level, the relative abundance of Proteobacteria in rumen fluid of oregano essential oil group, and monensin group and mix group was significantly lower than that of the control group (P<0.01), the relative abundance of Bacteroidetes in rumen fluid of monensin group was trend to higher than that of the control group (0.05 ≤ P<0.10). 3) At genus level, the relative abundance of Prevotella in rumen fluid of oregano essential oil group, monensin group and mix group was trend to higher than that of the control group (0.05 ≤ P<0.10); the relative abundance of Butyrivibrio in rumen fluid of oregano essential oil group was trend to lower than that of the control group (0.05 ≤ P<0.10); the relative abundance of Olsenella in rumen fluid of monensin group was significantly lower than that of the control group (P<0.05), the relative abundance of Ruminococcus and Butyrivibrio in rumen fluid of monensin group was trend to lower than that of the control group (0.05 ≤ P<0.10); and the relative abundance of Clostridium in rumen fluid of mix group was trend to lower than that of the control group (0.05 ≤ P<0.10). In conclusion, dietary oregano essential oil can regulate the rumen microflora structure, increase the relative abundance of protein-degrading bacteria in the rumen of calves, and decrease the relative abundance of butyrate producing bacteria, moreover, it can avoid or buffer the harm of healthy microflora by monensin.

Key words： oregano essential oil; monensin; Holstein calves; rumen fermentation; microbial structure

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