动物营养学报 >

2019 , Vol. 31 >Issue 11: 5354 - 5366

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.11.053

研究简报 Short communications

不同非纤维性碳水化合物与中性洗涤纤维比例饲粮中添加酿酒酵母对绵羊体外瘤胃发酵的影响

  • 郑玮才 ,
  • 郝小燕 ,
  • 张春香 ,
  • 项斌伟 ,
  • 张文佳 ,
  • 温灏宇 ,
  • 张建新
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  • 1. 山西农业大学动物科技学院, 太谷 030801;
    2. 山西省右玉县畜牧局, 右玉 037200;
    3. 西北农林科技大学动物科技学院, 杨凌 712100
郑玮才(1995-),女,山西临汾人,硕士研究生,从事饲料资源开发和利用。E-mail:928156387@qq.com

收稿日期: 2019-04-15

  网络出版日期: 2019-11-19

基金资助

国家重点研发计划（2018YFD0502104）；国家肉羊产业技术体系专项（CARS-38）；山西省1331工程建设项目；山西省基础研究计划项目（201801D221291）

收起

Effects of Saccharomyces cerevisiae Supplementation in Diets with Different Non-Fiber Carbohydrate to Neutral Detergent Fiber Ratios on in Vitro Ruminal Fermentation of Sheep

  • ZHENG Weicai ,
  • HAO Xiaoyan ,
  • ZHANG Chunxiang ,
  • XIANG Binwei ,
  • ZHANG Wenjia ,
  • WEN Haoyu ,
  • ZHANG Jianxin
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  • 1. College of Animal Science and Veterinary Medicine, Shanxi Agricultural University, Taigu 030801, China;
    2. Animal Husbandry Bureau of Youyu County, Youyu 037200, China;
    3. College of Animal Science and Veterinary Medicine, Northwest A&F University, Yangling 712100, China

Received date: 2019-04-15

  Online published: 2019-11-19

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摘要

本试验旨在研究不同非纤维性碳水化合物与中性洗涤纤维比例（NFC/NDF）饲粮中添加酿酒酵母对绵羊体外瘤胃发酵的影响。试验采用3×5双因子试验设计，在3种NFC/NDF[0.79（A1）、0.89（A2）和1.10（A3）]饲粮中添加5种水平[0（B1）、2×1011（B2）、4×1011（B3）、6×1011（B4）和8×1011 CFU/kg（B5）]的酿酒酵母，制成15种发酵底物，测定体外发酵48 h后的产气参数、甲烷（CH4）产量、瘤胃发酵指标和养分降解率。结果表明：1）饲粮NFC/NDF和酿酒酵母添加量对24、48 h累积产气量和产气参数均产生了显著影响（P<0.05），二者的交互作用对24、48 h累积产气量的影响显著（P<0.05），对产气参数的影响不显著（P>0.05）。2）饲粮NFC/NDF和酿酒酵母添加量及二者的交互作用对CH4产量的影响均不显著（P>0.05）；随着饲粮NFC/NDF的增加，体外发酵液中总挥发性脂肪酸（TVFA）和丙酸浓度逐渐增加，乙酸、丁酸浓度和乙丙比逐渐降低。酿酒酵母添加量为6×1011 CFU/kg时，体外发酵液中TVFA和丙酸浓度最高，乙酸浓度和乙丙比最低，该组乙酸浓度显著低于B1、B2、B5组（P<0.05），乙丙比显著低于B1、B3、B5组（P<0.05）。饲粮NFC/NDF与酿酒酵母添加量的交互作用对CH4产量以及体外发酵液中TVFA、乙酸、丙酸、丁酸浓度和乙丙比均无显著影响（P>0.05）。3）随着饲粮NFC/NDF的增加，体外发酵液pH和氨态氮（NH3-N）浓度逐渐降低，均表现为A1组显著高于A2、A3组（P<0.05）；饲粮NFC/NDF为0.89时体外发酵液微生物蛋白（MCP）浓度最高，显著高于饲粮NFC/NDF为0.79和1.10时（P<0.05）。酿酒酵母添加量对体外发酵液NH3-N和MCP浓度的影响显著（P<0.05），酿酒酵母添加量为6×1011 CFU/kg时NH3-N浓度最低，MCP浓度最高。饲粮NFC/NDF与酿酒酵母添加量的交互作用对体外发酵液pH无显著影响（P>0.05），但对体外发酵液NH3-N和MCP浓度有显著影响（P<0.05）。4）饲粮NFC/NDF对发酵底物干物质降解率（DMD）、中性洗涤纤维降解率（NDFD）和酸性洗涤纤维降解率（ADFD）均有显著影响（P<0.05），而酿酒酵母添加量对除NDFD之外的其他指标均有显著影响（P<0.05），二者的交互作用对DMD有显著影响（P<0.05）。综上所述，饲粮NFC/NDF和酿酒酵母添加量以及二者的交互作用均会影响绵羊瘤胃体外发酵，饲粮中添加适量酿酒酵母可以促进体外瘤胃发酵，稳定发酵液pH，提高饲料的利用率。整体来看，饲粮NFC/NDF为0.89或1.10、酿酒酵母添加量为6×1011 CFU/kg时对绵羊体外瘤胃发酵的促进效果最好。

关键词： 非纤维性碳水化合物与中性洗涤纤维比例; 酿酒酵母; 绵羊; 体外瘤胃发酵

本文引用格式

郑玮才 , 郝小燕 , 张春香 , 项斌伟 , 张文佳 , 温灏宇 , 张建新 . 不同非纤维性碳水化合物与中性洗涤纤维比例饲粮中添加酿酒酵母对绵羊体外瘤胃发酵的影响[J]. 动物营养学报, 2019 , 31(11) : 5354 -5366 . DOI: 10.3969/j.issn.1006-267x.2019.11.053

Abstract

The objective of present study was to investigate the effects of Saccharomyces cerevisiae (S. cerevisiae) supplementation in diets with different non-fiber carbohydrate/neutral detergent fiber ratios (NFC/NDF) on in vitro ruminal fermentation of sheep. The method of double-factor design was adopted in this experiment. Fifteen fermentation substrates were prepared by adding five levels[0 (B1), 2×1011 (B2), 4×1011 (B3), 6×1011 (B4) and 8×1011 CFU/kg (B5)] of S. cerevisiae to three diets with different NFC/NDF[0.79 (A1), 0.89 (A2) and 1.10 (A3)]. Gas production parameters, methane (CH4) production, ruminal fermentation indices and nutrient degradation rates were determined at 48 h fermentation in vitro. The result showed as follows:1) dietary NFC/NDF and S. cerevisiae supplemental level had significant effects on cumulative gas production at 24 and 48 h and gas production parameters (P<0.05), and the interaction between them had significant effects on cumulative gas production at 24 and 48 h (P<0.05), but had no significant effects on gas production parameters (P>0.05). 2) CH4 production was not significantly affected by dietary NFC/NDF, S. cerevisiae supplemental level and their interaction (P>0.05). The concentrations of total volatile fatty acid (TVFA) and propionic acid in in vitro fermentation fluid were gradually increased with the increase of dietary NFC/NDF, while the concentrations of acetic acid, butyric acid and the ratio of acetic acid to propionic acid were gradually decreased. When the S. cerevisiae supplemental level was 6×1011 CFU/kg, the concentrations of TVFA and propionic acid in in vitro fermentation fluid were the highest, the acetic acid concentration and the ratio of acetic acid to propionic acid were the lowest. The acetic acid concentration in B4 group was significantly higher than that in B1, B2 and B5 groups (P<0.05), and the ratio of acetic acid to propionic acid in B4 group was significantly higher than that in B1, B3 and B5 groups (P<0.05). The interaction between dietary NFC/NDF and S. cerevisiae supplemental level had no significant effects on CH4 production, the concentrations of TVFA, acetic acid, propionic acid, butyric acid and the ratio of acetic acid to propionic acid in in vitro fermentation fluid (P>0.05). 3) With the increase of dietary NFC/NDF, the pH and ammonia nitrogen (NH3-N) concentrations in in vitro fermentation fluid were gradually decreased, and those in A1 group were significantly higher than those in A2 and A3 groups (P<0.05). The microprotein (MCP) concentration in in vitro fermentation fluid was the largest when dietary NFC/NDF was 0.89, and significantly higher than that when dietary NFC/NDF were 0.79 and 1.10. S. cerevisiae supplemental level had significant effects on the concentrations of NH3-N and MCP in in vitro fermentation fluid (P<0.05). The concentration of NH3-N was the lowest and the concentration of MCP was the highest when S. cerevisiae supplemental level was 6×1011 CFU/kg. The interaction between dietary NFC/NDF and S. cerevisiae supplemental level had no significant effect on pH (P>0.05), but had significant effects on the concentrations of NH3-N and MCP in in vitro fermentation fluid (P<0.05). 4) Dietary NFC/NDF had significant effects on the dry matter degradation rate (DMD), neutral detergent fiber degradation rate (NDFD) and acid detergent fiber degradation rate (ADFD) of in vitro fermentation substrate (P<0.05), S. cerevisiae supplemental level had significant effects on indicators except for NDFD (P<0.05), and the interaction between them had significant effect on DMD (P<0.05). In conclusion, dietary NFC/NDF, S. cerevisiae supplemental level and their interaction will affect in vitro ruminal fermentation. The optimal supplementation of S. cerevisiae can promote in vitro ruminal fermentation, stabilize fermentation fluid pH and improve feed utilization. On the whole, when dietary NFC/NDF is 0.89 or 1.10 and S. cerevisiae supplemental level is 6×1011 CFU/kg, in vitro ruminal fermentation of sheep has the best effect.

Key words： NFC/NDF; Saccharomyces cerevisiae; sheep; in vitro ruminal fermentation

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