动物营养学报 >

2020 , Vol. 32 >Issue 3: 1405 - 1414

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.03.047

研究简报 SHORT COMMUNICATION

沙棘黄酮对绵羊体外产气量、瘤胃发酵参数和微生物菌群的影响

  • 白齐昌 ,
  • 郝小燕 ,
  • 项斌伟 ,
  • 张文佳 ,
  • 张宏祥 ,
  • 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. 山西祥和岭上农牧开发有限公司, 右玉 037200
白齐昌(1994-),男,山西大同人,硕士研究生,从事反刍动物营养与饲料科学的研究。E-mail:937795235@qq.com

收稿日期: 2019-08-28

  网络出版日期: 2020-03-13

基金资助

现代农业产业技术体系建设专项资金项目（CARS-38）；国家重点研发计划（2018YFD0502104）；山西省1331工程建设项目（J201811301）；山西省肉羊繁育工程技术中心项目

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Effects of Sea Buckthorn Flavone on Gas Production, Rumen Fermentation Parameters and Microflora Population of Sheep in Vitro

  • BAI Qichang ,
  • HAO Xiaoyan ,
  • XIANG Binwei ,
  • ZHANG Wenjia ,
  • ZHANG Hongxiang ,
  • ZHANG Jianxin
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  • 1. College of Animal Science and Technology, Shanxi Agricultural University, Taigu 030801, China;
    2. Animal Husbandry Bureau of Youyu County, Youyu 037200, China;
    3. Shanxi Xianghe Lingshang Farm Animal Husbandry Development Co., Ltd., Youyu 037200, China

Received date: 2019-08-28

  Online published: 2020-03-13

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摘要

本试验旨在通过体外产气法研究饲粮中添加不同水平沙棘黄酮对绵羊体外产气量、瘤胃发酵参数和微生物区系的影响。试验分为6组，以精粗比为60：40的育肥羊全混合日粮为发酵底物，各组分别添加0（对照）、0.1%、0.2%、0.3%、0.4%和0.5%的沙棘黄酮。体外发酵24 h后，测定产气量、瘤胃发酵参数和瘤胃微生物数量。结果表明：1）与对照组相比，饲粮中添加0.3%、0.4%和0.5%沙棘黄酮显著提高了各时间点产气量（P<0.05），且在沙棘黄酮添加水平为0.5%时产气量均达到最大值。2）与对照组相比，饲粮中添加0.3%和0.4%沙棘黄酮显著提高了干物质降解率、有机物降解率和代谢能（P<0.05），且均在沙棘黄酮添加水平为0.3%时达到大值；但0.5%组有机物降解率和代谢能与对照组差异不显著（P>0.05）。3）饲粮中添加不同水平沙棘黄酮对发酵液pH和氨态氮浓度无显著影响（P>0.05）。0.4%组和0.5%组的发酵液微生物蛋白质浓度显著高于其他各组（P<0.05）；0.3%组发酵液甲烷产量最低，显著低于对照组、0.1%组、0.2%组和0.5%组（P<0.05）。4）0.3%组发酵液乙酸浓度显著高于对照组、0.1%组（P<0.05），0.3%组发酵液丙酸浓度显著高于其他各组（P<0.05）；0.3%组发酵液总挥发性脂肪酸浓度最高，显著高于对照组、0.1%组（P<0.05）。5）0.4%组和0.5%组的发酵液中白色瘤胃球菌、黄色瘤胃球菌、原虫、产甲烷菌和总菌数量均显著低于其他各组（P<0.05）。综上所述，沙棘黄酮可以改善绵羊体外发酵，抑制甲烷产生。本试验条件下，沙棘黄酮的适宜添加水平为0.3%。

关键词： 沙棘黄酮; 体外发酵; 甲烷; 微生物

本文引用格式

白齐昌 , 郝小燕 , 项斌伟 , 张文佳 , 张宏祥 , 张建新 . 沙棘黄酮对绵羊体外产气量、瘤胃发酵参数和微生物菌群的影响[J]. 动物营养学报, 2020 , 32(3) : 1405 -1414 . DOI: 10.3969/j.issn.1006-267x.2020.03.047

Abstract

The aim of this experiment was to investigate the effects of dietary different supplement levels of sea buckthorn flavone on in gas production, rumen fermentation parameters and microflora population of sheep in vitro through in vitro gas production method. The total mixed ration for fattening sheep with the ratio of concentrate to forage 60:40 was used as fermentation substrate, and the experiment was divided into 6 groups, the supplemental levels of sea buckthorn flavone of 6 groups were 0 (control), 0.1%, 0.2%, 0.3%, 0.4% and 0.5%. After 24 h in vitro fermentation, the gas production, rumen fermentation parameters and relative quantity of rumen microflora were measured. The results showed as follows:1) compared with the control group, dietary supplemented with 0.3%, 0.4% and 0.5% sea buckthorn flavone significantly increased the gas production in each time point (P<0.05), and the gas production reached the maximum value when the supplemental level of seabuckthorn flavone was 0.5%. 2) Compared with the control group, dietary supplemented with 0.3% and 0.4% sea buckthorn flavone significantly increased the dry matter degradation rate, organic matter degradation rate and metabolic energy (P<0.05), and reached the highest when the supplemental level of seabuckthorn flavone was 0.3%; however, there was no significantly difference in organic matter degradation rate and metabolic energy between 0.5% group and control group (P>0.05). 3) Dietary different supplement levels of sea buckthorn flavone had no significant effects on pH and ammoniacal nitrogen concentration in fermentation liquor (P>0.05). The fermentation liquor microbial protein concentration of 0.4% group and 0.5% group was significantly higher than that of other groups (P<0.05); the fermentation liquor methane production of 0.3% group was the lowest, and significantly lower than that of control group, 0.1% group, 0.2% group and 0.5% group (P<0.05). 4) The fermentation liquor acetate concentration was significantly higher than that of control group and 0.1% group (P<0.05), the fermentation liquor propionate concentration was significantly higher than that of other groups (P<0.05); the fermentation liquor total volatile fatty acid of 0.3% group was the highest, and significantly higher than that of control group and 0.1% group (P<0.05). 5) The quantities of Ruminococcus albus, Ruminococcus flavefaciens, protozoa, methanogens and total bacterial in fermentation liquor of 0.4% group and 0.5% group were significantly lower than those of other groups (P<0.05). In summary, sea buckthorn flavone can improve the in vitro rumen fermentation, and inhibit methane production. The optimal supplemental level of sea buckthorn flavone is 0.3% under the condition of this experiment.

Key words： sea buckthorn flavone; in vitro fermentation; methane; microflora

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