动物营养学报 >

2020 , Vol. 32 >Issue 1: 302 - 309

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.037

反刍与草食动物营养与饲料 RUMINANT AND HERBIVORE NUTRITION AND FEED

葡多酚对绵羊瘤胃体外发酵参数及微生物区系的影响

  • 牟春堂 ,
  • 郝小燕 ,
  • 刘笑梅 ,
  • 崔乔 ,
  • 杨文军 ,
  • 王鹏举 ,
  • 张建新
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  • 山西农业大学动物科技学院, 太谷 030801
牟春堂(1989-),男,内蒙古呼伦贝尔人,博士研究生,从事反刍动物营养与饲料科学研究。E-mail:sxndmct@sina.com

收稿日期: 2019-07-15

  网络出版日期: 2020-01-19

基金资助

国家肉羊产业技术体系专项（CARS-38）；国家重点研发项目（2018YFD0502104）；"1331工程"畜牧学重点学科建设计划项目（J201811301）；山西省基础研究计划项目（201801D221291）

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Effects of Grape Polyphenols on in Virto Rumen Fermentation Parameters and Microflora of Sheep

  • MU Chuntang ,
  • HAO Xiaoyan ,
  • LIU Xiaomei ,
  • CUI Qiao ,
  • YANG Wenjun ,
  • WANG Pengju ,
  • ZHANG Jianxin
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  • College of Animal Science and Technology, Shanxi Agricultural University, Taigu 030801, China

Received date: 2019-07-15

  Online published: 2020-01-19

Supported by

 

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摘要

本试验旨在研究不同水平葡多酚对绵羊瘤胃体外发酵参数及微生物区系的影响。以3只健康的安装有永久性瘤胃瘘管的绵羊作为瘤胃液供体动物，在精粗比为50：50的全混合日粮中分别添加0（对照组）、200、400、600、800 mg/kg葡多酚作为发酵底物，体外发酵48 h后测定发酵参数、产气量、甲烷产量、微生物区系，每个添加量设置6个平行。结果显示：1）与对照组相比，添加400、600 mg/kg葡多酚组发酵液pH显著提高（P<0.05），发酵液氨态氮（NH3-N）和微生物蛋白（MCP）浓度随着葡多酚添加量的增加有线性下降的趋势（P=0.052、P=0.050），但各组间差异不显著（P>0.05）。2）与对照组相比，各添加葡多酚组甲烷产量均显著降低（P<0.05），添加量达到400 mg/kg及以上时产气量显著降低（P<0.05）。3）与对照组相比，添加不同水平葡多酚均显著降低丁酸比例（P<0.05），且添加200 mg/kg葡多酚有提高乙酸比例的趋势（P=0.053），添加400 mg/kg葡多酚显著提高异丁酸比例（P<0.05）。4）与对照组相比，添加不同水平葡多酚线性降低了产琥珀酸丝状杆菌、溶纤维丁酸弧菌、原虫和甲烷菌数量（P<0.001、P=0.041、P<0.001、P<0.001），添加200 mg/kg葡多酚组黄色瘤胃球菌数量显著提高（P<0.05），添加800 mg/kg葡多酚组黄色瘤胃球菌数量显著降低（P<0.05）。综上所述，葡多酚对绵羊瘤胃体外发酵具有调控作用，显著影响微生物区系，降低甲烷产量，在本试验条件下适宜添加量为200 mg/kg。

关键词： 葡多酚; 绵羊; 体外发酵; 微生物区系

本文引用格式

牟春堂 , 郝小燕 , 刘笑梅 , 崔乔 , 杨文军 , 王鹏举 , 张建新 . 葡多酚对绵羊瘤胃体外发酵参数及微生物区系的影响[J]. 动物营养学报, 2020 , 32(1) : 302 -309 . DOI: 10.3969/j.issn.1006-267x.2020.01.037

Abstract

The aim of this experiment was to investigate the effects of grape polyphenols on in vitro rumen fermentation parameters and microflora of sheep. Three healthy sheep fitted with permanent ruminal fistulas were used for rumen fluid collection. A total mixed ration (forage-to-concentrate ratio was 50:50) for sheep was prepared, and added 0 (control group), 200, 400, 600, 800 mg/kg of grape polyphenols into the total mixed ration as fermentation substrates, each supplemental level set 6 replicates. After 48 h of in vitro fermentation, fermentation parameters, gas production, methane production and microflora were determined. The results showed as follows:1) compared with the control group, the supplementation of 400 and 600 mg/kg grape polyphenols significantly increased fermentation fluid pH (P<0.05). The ammonia nitrogen and microbial protein concentrations tended to decrease linearly with the increase of grape polyphenols supplemental level (P=0.052, P=0.050), but no significant differences were found among groups (P>0.05). 2) Compared with the control group, the methane production in each grape polyphenols group was significantly decreased (P<0.05), and the supplemental level of 400 mg/kg or above significantly reduced gas production (P<0.05). 3) Compared with the control group, different supplemental levels of grape polyphenols significantly decreased butyrate proportion, and 200 mg/kg grape polyphenols group tended to have greater acetic acid proportion (P=0.053), and 400 mg/kg grape polyphenols significantly increased isobutyric acid proportion (P<0.05). 4) Compared with the control group, different supplemental level of grape polyphenols could significantly linearly reduce the populations of F. succinogenes, B. fibrisolvens, protozoa and methanogens (P<0.001, P=0.041, P<0.001, P<0.001), the supplementation of 200 mg/kg grape polyphenols increased R. flavefaciens population (P<0.05), but supplementation of 800 mg/kg grape polyphenols significantly decreased R. flavefaciens population (P<0.05). In summary, grape polyphenols has regulatory effect on the in virto rumen fermentation of sheep, it can significantly influence the microflora, and inhibit the methane production. The optimal supplemental level of grape polyphenols is 200 mg/kg under the condition of this experiment.

Key words： grape polyphenols; sheep; in vitro fermentation; microflora

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