动物营养学报 >

2019 , Vol. 31 >Issue 12: 5582 - 5594

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.12.024

反刍与草食动物营养 Ruminant and herbivore nutrition

不同精粗比饲粮中添加酵母培养物对牦牛瘤胃体外发酵参数的影响

  • 曾钰 ,
  • 谢昕廷 ,
  • 彭忠利 ,
  • 高彦华 ,
  • 苗建军 ,
  • 柏雪
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  • 1. 西南民族大学生命科学与技术学院, 成都 610041;
    2. 青藏高原动物遗传资源保护与利用教育部重点实验室, 成都 610041
曾钰(1995-),男,重庆人,硕士研究生,动物营养与饲料科学专业。E-mail:812193617@qq.com

收稿日期: 2019-05-10

  网络出版日期: 2019-12-13

基金资助

四川省重点研发项目“牦牛低海拔舍饲育肥日粮配制技术的研究与示范”（2017NZ0042）；四川省肉牛创新团队藏区肉牛（牦牛）产业技术研发与集成应用专项

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Effects of Yeast Culture Supplementation in Diet with Different Concentrate to Forage Ratios on in Vitro Rumen Fermentation Parameters of Yaks

  • ZENG Yu ,
  • XIE Xinting ,
  • PNEG Zhongli ,
  • GAO Yanhua ,
  • MIAO Jianjun ,
  • BAI Xue
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  • 1. College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China;
    2. Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization, Ministry of Education, Chengdu 610041, China

Received date: 2019-05-10

  Online published: 2019-12-13

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摘要

本试验旨在探讨不同精粗比饲粮中添加酵母培养物（YC）对牦牛瘤胃体外发酵参数的影响。采用3×6两因素交叉分组试验设计，在3个精粗比（40：60、50：50、60：40）饲粮中分别添加6个水平（0、0.5%、1.0%、1.5%、2.0%和2.5%）的YC，制备出18底物进行体外发酵。结果表明：1）饲粮精粗比对产气量、干物质降解率（DMD）、粗蛋白质降解率（CPD）、酸性洗涤纤维降解率（ADFD）、中性洗涤纤维降解率（NDFD）有显著影响（P<0.05），50：50组和60：40组DMD、CPD、NDFD、ADFD显著高于40：60组（P<0.05）。饲粮YC添加水平对产气量、CPD、NDFD和ADFD有显著影响（P<0.05），0.5%组产气量和CPD显著高于其他各组（P<0.05）。饲粮精粗比和YC添加水平对CPD有显著的互作效应（P<0.05）。2）饲粮精粗比对pH及氨态氮（NH3-N）、微生物蛋白（MCP）含量有显著影响（P<0.05）。40：60组pH显著高于50：50组和60：40组（P<0.05），60：40组NH3-N含量显著低于40：60组和50：50组（P<0.05），40：60组MCP含量显著低于50：50组和60：40组（P<0.05）。饲粮YC添加水平对NH3-N和MCP含量有显著影响（P<0.05），0.5%组NH3-N和MCP含量显著高于其他各组（P<0.05）。3）饲粮精粗比和YC添加水平对总挥发性脂肪酸（TVFA）含量和乙酸、丙酸、异丁酸、丁酸、异戊酸、戊酸比例及乙酸/丙酸均有显著影响和互作效应（P<0.05）。60：40组TVFA含量和丁酸比例显著高于40：60组和50：50组（P<0.05），40：60组乙酸、异戊酸比例以及乙酸/丙酸显著高于60：40组和50：50组（P<0.05），50：50组异丁酸和戊酸比例显著高于40：60组和60：40组（P<0.05）。1.0%组异丁酸、丁酸、异戊酸、戊酸比例显著高于其他各组（P<0.05），乙酸/丙酸显著低于其他各组（P<0.05）。综上所述，在本试验条件下，饲粮精粗比和YC添加水平对牦牛体外瘤胃发酵产气量、养分降解率和发酵参数有一定影响。饲粮精粗比以50：50和60：40为宜，YC添加水平以0.5%和1.0%为宜。

关键词： 精粗比; 酵母培养物; 体外发酵; pH; 氨态氮; 挥发性脂肪酸

本文引用格式

曾钰 , 谢昕廷 , 彭忠利 , 高彦华 , 苗建军 , 柏雪 . 不同精粗比饲粮中添加酵母培养物对牦牛瘤胃体外发酵参数的影响[J]. 动物营养学报, 2019 , 31(12) : 5582 -5594 . DOI: 10.3969/j.issn.1006-267x.2019.12.024

Abstract

This experiment was conducted to investigate the effects of yeast culture (YC) supplementation in diet with different concentrate to forage ratios on in vitro rumen fermentation parameters of yaks. Five levels (0, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%) of YC were supplemented in diet with three concentrate to forage ratios (40:60,50:50 and 60:40) to formulate 18 kinds of subtracts using 3×6 two factors cross group experiment design. The result showed as follows:1) dietary concentrate to forage ratio had significant effects on gas production, dry matter degradation rate (DMD), crude protein degradation rate (CPD), acid detergent fiber degradation rate (ADFD) and neutral detergent fiber degradation rate (NDFD) (P<0.05), and the DMD, CPD, NDFD and ADFD of 50:50 group and 60:40 group were significantly higher than those of 40:60 group (P<0.05). Dietary YC supplemental level had significant effects on gas production, CPD, NDFD and ADFD (P<0.05), and the gas production and CPD of 0.5% group were significantly higher than those of other groups (P<0.05). Dietary concentrate to forage ratio and YC supplemental level had significant interaction on CPD (P<0.05). 2) Dietary concentrate to forage ratio had significant effects on pH and ammonia nitrogen (NH3-N) and microbial protein (MCP) contents (P<0.05). The pH of 40:60 group was significantly higher than that of 50:50 group and 60:40 group (P<0.05), the NH3-N content of 60:40 group was significantly lower than that of 40:60 group and 50:50 group (P<0.05), and the MCP content of 40:60 group was significantly lower than that of 60:40 group and 50:50 group (P<0.05). Dietary YC supplemental level had significant effects on NH3-N and MCP contents (P<0.05), and the NH3-N and MCP contents of 0.5% group were significantly higher than those of other groups (P<0.05). 3) Dietary concentrate to forage ratio and YC supplemental level had significant effects and significant interaction on total volatile fatty acid (TVFA) content and percentages of acetate, propionate, isobutyrate, butyrate, isovalerate and valerate and acetate/propionate (P<0.05). The TVFA content and butyrate percentage of 60:40 group were significantly higher than those of 40:60 group and 50:50 group (P<0.05), the acetate and isovalerate percentages and acetate/propionate of 40:60 group were significantly higher than those of 60:40 group and 50:50 group (P<0.05), and the butyrate and valerate percentages of 50:50 group were significantly higher than those of 40:60 group and 60:40 group (P<0.05). The isobutyrate, butyrate, isovalerate and valerate percentages of 1.0% group were significantly higher than those of other groups (P<0.05), and the acetate/propionate was significantly lower than that of other groups (P<0.05). In conclusion, under the conditions of this experiment, dietary concentrate to forage ratio and YC supplemental level have effects on gas production, nutrient degradation rates and fermentation parameters in vitro fermentation. The optimal concentrate to forage ratios are 50:50 and 60:40, and the optimal YC levels are 0.5% and 1.0%.

Key words： concentrate to forage ratio; yeast culture; in vitro fermentation; pH; NH3-N; volatile fatty acid

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