海带、紫菜、裙带菜3种海藻对奶牛瘤胃体外发酵参数及产气量的影响

孙福昱; 赵一广; 薛夫光; 华登科; 杜春梅; 蒋林树; 熊本海

doi:10.3969/j.issn.1006-267x.2019.10.045

动物营养学报 >

2019 , Vol. 31 >Issue 10: 4793 - 4801

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.10.045

饲料科学与技术 Feed science and technology

海带、紫菜、裙带菜3种海藻对奶牛瘤胃体外发酵参数及产气量的影响

孙福昱 ,
赵一广 ,
薛夫光 ,
华登科 ,
杜春梅 ,
蒋林树 ,
熊本海

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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

孙福昱(1994-),男,山东烟台人,硕士研究生,从事反刍动物营养与饲料研究。E-mail:sfycaas@163.com

收稿日期: 2019-04-03

网络出版日期: 2019-10-17

基金资助

北京市奶牛创新团队（bjcystx-ny-1）

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Effects of Three Seaweeds of Kelp, Laver and Wakame on Rumen in Vitro Fermentation Parameters and Gas Production of Dairy Cows

SUN Fuyu ,
ZHAO Yiguang ,
XUE Fuguang ,
HUA Dengke ,
DU Chunmei ,
JIANG Linshu ,
XIONG Benhai

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1. State Key Laboratory of Animal Nutrition, Beijing Institute of Animal Science and Veterinary Medicine, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. Beijing Key Laboratory of Dairy Nutrition, Beijing Agricultural College, Beijing 102206, China

Received date: 2019-04-03

Online published: 2019-10-17

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摘要

本试验旨在比较评定海带、紫菜、裙带菜3种海藻资源对奶牛瘤胃体外发酵的影响。试验筛选出10头体况评分接近、3胎次的高产荷斯坦奶牛，通过口腔采集瘤胃液。在体外发酵条件下，全混合日粮中每种海藻分别设计6个添加量[0（对照）、2%、4%、6%、8%、10%]，每个添加量设置8个重复，试验共进行3个批次。体外发酵48.0 h后取样，测定发酵参数并记录产气量。结果表明：1）相比对照组，添加4%~8%的海带可以显著降低48 h时的产气量，添加2%~4%的海带可以显著降低氨态氮（NH₃-N）浓度（P<0.05），显著提高微生物蛋白（MCP）浓度（P<0.05），添加2%~6%的海带还可以显著提高干物质消失率（P<0.05）。2）相比对照组，添加2%~8%的紫菜可以显著增加48.0 h时的产气量和MCP浓度（P<0.05），添加4%~8%的紫菜可以显著提高干物质消失率（P<0.05）。3）相比对照组，添加2%~4%的裙带菜可以显著增加48.0 h时的产气量和MCP浓度（P<0.05），添加2%~8%的裙带菜可以显著提高干物质消失率（P<0.05）。综上可知，在体外发酵条件下，海带、紫菜、裙带菜作为饲料原料均可以有效调节瘤胃发酵环境，改变产气量，同添加量下紫菜的促进发酵效果优于海带和裙带菜。

关键词： 海带; 紫菜; 裙带菜; 瘤胃; 体外发酵

本文引用格式

孙福昱 , 赵一广 , 薛夫光 , 华登科 , 杜春梅 , 蒋林树 , 熊本海 . 海带、紫菜、裙带菜3种海藻对奶牛瘤胃体外发酵参数及产气量的影响[J]. 动物营养学报, 2019 , 31(10) : 4793 -4801 . DOI: 10.3969/j.issn.1006-267x.2019.10.045

Abstract

The purpose of this study was to compare and evaluate the effects of three seaweeds of kelp, laver and wakame on rumen in vitro fermentation of dairy cows. Ten high yield Holstein cows with close body condition score and 3 births were selected and rumen fluid was collected through the oral cavity. Under the condition of in vitro fermentation, each kind of seaweed in the entire mixed diet was designed for 6 additions of 0 (control), 2%, 4%, 6%, 8%, 10%, and 8 repeats per addition, respectively. A total of 3 batches was carried out. After 48.0 h fermentation in vitro, the fermentation parameters were measured and the gas production was recorded. The results showed as follows:1) compared with the control group, the addition of 4% to 8% kelp could significantly reduce the gas production at 48.0 h, the addition of 2% to 4% kelp could significantly decrease the concentration of ammonia nitrogen (NH₃-N) and significantly increase the concentration of microbial protein (MCP) (P<0.05), and the addition of 2% to 6% kelp could also significantly increase the dry matter disappearance rate (P<0.05). 2) Compared with the control group, the addition of 2% to 8% laver could significantly increase the gas production at 48.0 h and MCP concentration (P<0.05), and the addition of 4% to 8% laver could significantly increase the dry matter disappearance rate (P<0.05). 3) Compared with the control group, the addition of 2% to 4% wakame could significantly increase the gas production at 48.0 h and MCP concentration (P<0.05), and the addition of 2% to 8% wakame could significantly increase the dry matter disappearance rate (P<0.05). It can be seen that kelp, laver and wakame as feed raw materials can effectively regulate rumen fermentation environment and the gas production under in vitro fermentation conditions, and the improving fermentation effect of laver is better than that of kelp and wakame under the same addition.

Key words： kelp; laver; wakame; rumen; in vitro fermentation

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