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

高粱单宁提取物与聚乙二醇对体外瘤胃发酵参数及营养物质消化率的影响

  • 肖敏敏 ,
  • 解彪 ,
  • 杨潇 ,
  • 杨玲 ,
  • 温贤将 ,
  • 程冰冰 ,
  • 毛昌发 ,
  • 赵广永
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  • 1. 中国农业大学动物科技学院, 北京 100193;
    2. 山西省农业科学院高粱研究所, 晋中 030600
肖敏敏(1996-),女,山东济宁人,硕士研究生,动物营养与饲料科学专业。E-mail:1365527641@qq.com

收稿日期: 2020-08-09

  网络出版日期: 2021-03-18

基金资助

国家自然科学基金项目(31572428);国家谷子高粱产业技术体系(CARS-06-13.5-A30)

Effects of Sorghum Tannin Extract and Polyethylene Glycol on in Vitro Rumen Fermentation Parameters and Nutrient Digestibilities

  • XIAO Minmin ,
  • XIE Biao ,
  • YANG Xiao ,
  • YANG Ling ,
  • WEN Xianjiang ,
  • CHEN Binbin ,
  • MAO Changfa ,
  • ZHAO Guangyong
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  • 1. College of Animal Science and Technology, China Agricultural University, Beijing 100193, China;
    2. Sorghum Research Institute, Shanxi Academy of Agricultural Sciences, Jinzhong 030600, China

Received date: 2020-08-09

  Online published: 2021-03-18

Supported by

 

摘要

本研究开展了3个试验,探讨了高粱单宁提取物(STE)与聚乙二醇(PEG)的协同作用对体外瘤胃发酵参数和营养物质消化率的影响。选用3头健康、体况相近的成年肉牛作为瘤胃液供体,以精粗比为40:60(干物质基础)的混合料作为发酵基质,采用两步消化法模拟瘤胃发酵和真胃消化过程。试验1:分别向发酵基质中添加0、0.50%、1.00%和2.00% STE作为处理;试验2:在向发酵基质中添加1.50% STE的基础上,分别添加0、0.75%、1.50%、3.00% PEG作为处理;试验3:在发酵基质中分别进行不添加STE和PEG(对照)、瘤胃发酵阶段添加1.50% STE、瘤胃发酵阶段添加1.50% STE和3.00% PEG、瘤胃发酵阶段添加1.50% STE+真胃消化阶段添加3.00% PEG处理。在上述3个试验中,STE和PEG的添加量均以干物质为基础,每个处理均设置8个重复,另外设置3个空白。试验1结果显示:发酵基质中添加STE对培养液的pH没有显著影响(P>0.05)。随着STE添加量的增加,培养液中总挥发性脂肪酸(TVFA)、乙酸、丙酸和丁酸浓度均呈现先降低后升高的二次曲线变化(P<0.05),异丁酸、戊酸和异戊酸浓度均呈线性下降(P<0.05),体外干物质消化率(DMD)和粗蛋白质消化率(CPD)均呈线性和二次曲线下降(P<0.05),乙酸/丙酸及氨态氮(NH3-N)浓度没有显著变化(P>0.05)。试验2结果显示:在发酵基质中含有1.50% STE的条件下,随着PEG添加量的增加,培养液中TVFA、NH3-N浓度线性升高(P<0.05),乙酸浓度呈现先下降再升高的二次曲线变化(P<0.05)。添加PEG对培养液中丙酸、异丁酸浓度和乙酸/丙酸没有显著影响(P>0.05),对丁酸浓度有显著影响(P<0.05)。添加PEG具有线性提高培养液中戊酸(P=0.088)和异戊酸(P=0.067)浓度以及体外CPD(P=0.089)的趋势,对体外DMD没有显著影响(P>0.05)。试验3结果显示:添加1.50% STE显著降低了体外DMD和CPD(P<0.05)。在瘤胃发酵阶段或者真胃消化阶段添加3.00% PEG均缓解了STE对体外CPD的抑制作用。由此得出,STE抑制碳水化合物在体外瘤胃中的发酵,降低VFA产量及体外DMD和CPD,而PEG能够缓解STE对体外瘤胃发酵及CPD的抑制作用。

本文引用格式

肖敏敏 , 解彪 , 杨潇 , 杨玲 , 温贤将 , 程冰冰 , 毛昌发 , 赵广永 . 高粱单宁提取物与聚乙二醇对体外瘤胃发酵参数及营养物质消化率的影响[J]. 动物营养学报, 2021 , 33(3) : 1576 -1583 . DOI: 10.3969/j.issn.1006-267x.2021.03.039

Abstract

Three trials were carried out to investigate the effects of sorghum tannin extract (STE) and polyethylene glycol (PEG) on in vitro rumen fermentation parameters and nutrient digestibilities. Three adult beef cattle were used as the donors of rumen fluid. A feed mixture with the forage to concentrate ratio of 40:60 (dry matter basis) was used as the fermentation substrate. The two-stage in vitro digestion method was used for simulating rumen fermentation and abomasum digestion. In trial 1, four levels of STE, i.e. 0, 0.50%, 1.00% and 2.00%, were added to the fermentation substate, respectively, as treatments. In trial 2, on the basis of adding 1.50% STE to the fermentation substrate, four levels of PEG, i.e. 0, 0.75%, 1.50% and 3.00%, were added to the fermentation substrate, respectively, as treatments. In trial 3, the treatments in fermentation substate were: not adding STE and PEG (control), adding 1.50% STE in rumen fermentation stage, adding 1.50% STE and 3.00% PEG in rumen fermentation stage, and adding 1.50% STE in rumen fermentation stage+adding 3.00% PEG in abomasum digestion stage, respectively. Additions of STE and PEG were all based on dry matter. Eight replications were used for each treatment and three blanks were used for each trial. Results of trial 1 indicated that adding STE to the fermentation substrate did not significantly affect the pH of the incubation fluid (P>0.05). With the STE addition increasing, the concentrations of total volatile fatty acids (TVFA), acetate, propionate and butyrate of the incubation fluid showed a quadratic change of firstly decreased and then increased (P<0.05), the concentrations of isobutyric acid, valeric acid and isovaleric acid linearly decreased (P<0.05), and the in vitro dry matter digestibility (DMD) and crude protein digestibility (CPD) linearly and quadratically decreased (P<0.05). STE did not significantly affect the acetate/propionate and the concentration of ammonia nitrogen (NH3-N) of the incubation fluid (P>0.05). Results of trial 2 indicated that the concentrations of TVFA and NH3-N of the incubation fluid linearly increased (P<0.05), and the concentration of acetate showed a quadratic change of firstly decreased and then increased (P<0.05) with the PEG addition increasing, under the condition of adding 1.50% STE to the fermentation substrate. However, adding PEG did not significantly affect the concentration of propionate and acetate/propionate of the incubation fluid (P>0.05), and showed a significantly effect on the concentration of butyrate (P<0.05). Adding PEG also tended to increase the concentrations of valeric acid (P=0.088) and isovaleric acid (P=0.067) and the in vitro CPD (P=0.089) in a linear manner, whereas it did not significantly affect the in vitro DMD (P>0.05). Results of trial 3 indicated that adding 1.50% STE significantly decreased the in vitro DMD and CPD (P<0.05). Adding 3.00% PEG in rumen fermentation stage or abomasum digestion stage alleviated the inhibitive effect of STE on the in vitro CPD. In conclusion, STE inhibits the fermentation of carbohydrate in rumen in vitro, decreases the volatile fatty acids (VFA) production and the in vitro DMD and CPD, while PEG can alleviate the inhibitive effect of STE on in vitro rumen fermentation and CPD.

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