动物营养学报 >

2020 , Vol. 32 >Issue 4: 1936 - 1945

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.04.054

研究简报 SHORT COMMUNICATION

不同粗饲料组合对酒糟型饲粮体外发酵参数影响的研究

  • 周芯宇 ,
  • 王之盛 ,
  • 祝伊枭 ,
  • 代秦丹 ,
  • 彭全辉 ,
  • 邹华围 ,
  • 薛白 ,
  • 王立志
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  • 四川省牛低碳养殖与安全生产高校重点实验室, 四川农业大学动物营养研究所, 成都 611130
周芯宇(1994-),女,四川成都人,硕士研究生,从事反刍动物营养与饲料科学研究。E-mail:741442077@qq.com

收稿日期: 2019-10-17

  网络出版日期: 2020-04-16

基金资助

牛羊节本增效的精细化饲养关键技术研发（2017YFD0502005）；国家肉牛牦牛产业技术体系（CARS-37）

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Effects of Different Roughage Combinations on Fermentation Parameters of Distiller's Drains Diet in Vitro

  • ZHOU Xinyu ,
  • WANG Zhisheng ,
  • ZHU Yixiao ,
  • DAI Qindan ,
  • PENG Quanhui ,
  • ZOU Huawei ,
  • XUE Bai ,
  • WANG Lizhi
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  • Key Laboratory of Low Carbon Culture and Safety Production in Cattle in Sichuan, Animal Nutrition Institute of Sichuan Agriculture University, Chengdu 611130, China

Received date: 2019-10-17

  Online published: 2020-04-16

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摘要

本试验旨在探讨不同粗饲料间的组合效应以及筛选出的最佳组合与精料固定比例组合对体外发酵参数的影响。利用体外产气法，将酱香型发酵酒糟、浓香型干酒糟、浓香型湿酒糟、酱香型湿酒糟分别与稻草、燕麦干草以0：100、25：75、50：50、75：25、100：0的比例组合，分析体外发酵主要指标：产气量（GP）、pH、微生物蛋白（MCP）含量以及48 h产气量的单项组合效应指数（SFAEI）；根据SFAEI，再将4种白酒糟与稻草、燕麦干草的最佳组合与相同精料混合（精粗比6：4），分析体外发酵效果。结果表明：1）4种白酒糟与2种干草组合均能产生正组合效应，且与燕麦干草的组合效应优于与稻草的组合。2）最佳组合比例及SFAEI为：酱香型发酵酒糟：燕麦干草=25：75、SFAEI=11.48，浓香型干酒糟：燕麦干草=25：75、SFAEI=3.95，浓香型湿酒糟：燕麦干草=50：50、SFAEI=6.70，酱香型湿酒糟：燕麦干草=25：75、SFAEI=6.47。3）相同比例饲粮条件下，酱香型发酵酒糟组（60%精料+10%酱香型发酵酒糟+30%燕麦干草）甲烷产量显著低于浓香型湿酒糟组（60%精料+20%浓香型湿酒糟+20%燕麦干草）和酱香型湿酒糟组（60%精料+10%酱香型湿酒糟+30%燕麦干草）（P<0.05），酱香型发酵酒糟组和浓香型干酒糟组（60%精料+10%浓香型干酒糟+30%燕麦干草）的二氧化碳产量也显著低于其余2个湿酒糟组（P<0.05），而挥发性脂肪酸（VFA）含量则显著高于2个湿酒糟组（P<0.05）。综上所述，根据SFAEI，酱香型发酵酒糟、浓香型干酒糟、酱香型湿酒糟与燕麦干草组合的最佳比例是25：75，浓香型湿酒糟与燕麦干草组合的最佳比例是50：50；根据气体成分及总VFA含量，酱香型发酵酒糟组和浓香型干酒糟组体外发酵效果更优。

关键词： 粗饲料组合; 酒糟型饲粮; 体外发酵参数

本文引用格式

周芯宇 , 王之盛 , 祝伊枭 , 代秦丹 , 彭全辉 , 邹华围 , 薛白 , 王立志 . 不同粗饲料组合对酒糟型饲粮体外发酵参数影响的研究[J]. 动物营养学报, 2020 , 32(4) : 1936 -1945 . DOI: 10.3969/j.issn.1006-267x.2020.04.054

Abstract

The purpose of this experiment was to investigate the combination effects of different roughages and the effects of the best combination selected and the fixed proportion of concentrate on fermentation parameters in vitro. Maotai flavor fermented distiller's grains, Luzhou flavor dried distiller's grains, Luzhou flavor wet distiller's grains and Maotai flavor were mixed with rice straw and oat hay at the ratios of 0:100, 25:75, 50:50, 75:25 and 100:0, respectively. In vitro fermentation indexes[gas production, pH, microbial proteins (MCP) and single-factors associative effects index (SFAEI) of 48 h gas production] were analyzed by in vitro gas production technique. According to SFAEI, the best combinations of four distiller's grains with rice straw and oat hay was mixed with concentrate (6:4 ratio of concentrate to roughage) and analyzed by in vitro gas production technique. The results showed as follows:1) the combination of four distiller's grains with two kinds of hay could produce positive combination effect, and the combination effect with oat hay was higher than that with rice straw. 2) The best combination ratio and SFAEI were:Maotai flavor fermented distiller's grains:oat hay=25:75, SFAEI=11.48; Luzhou flavor dried distiller's grains:oat hay=25:75, SFAEI=3.95; Luzhou flavor wet distiller's grains:oat hay=50:50, SFAEI=6.70; Maotai flavor wet distiller's grains:oat hay=25:75, SFAEI=6.47. 3) Under the same proportion of diets, methane production of Maotai flavor fermented disriller's grains group (60% concentrate+10% Maotai flavor fermented distiller's grains+30% oat hay) was lower than that of Luzhou flavor wet distiller's grains group (60% concentrate+20% Luzhou flavor wet distiller's grains+20% oat hay) and Maotai flavor wet distiller's grains group (60% concentrate+10% Maotai flavor wet distiller's grians+30% oat hay) (P<0.05). The carbon dioxide production of Maotai flavor fermented distiller's grains group and Luzhou flavor dried dstiller's grains group (60% concentrate+10% Luzhou flavor dried distiller's grains+30% oat hay) was also lower than that of the other two wet distiller's grains group (P<0.05), while volatile fatty acid contents were higher than those of two wet distiller's grains group (P<0.05). In conclusion, according to SFAEI, the best combination of Maotai flavor fermented distiller's grains, Luzhou flavor dried distiller's grains, Maotai flavor wet distiller's grains with oat hay is 25:75, and the best combination of Luzhou flavor wet distiller's grains with oat hay is 50:50. Maotai flavor fermented distiller's grains group and Luzho flavor dried distiller's grains group diet have better fermentation effect in vitro.

Key words： roughage combinations; distiller's grains diet; in vitro fermentation parameters

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