动物营养学报 >

2021 , Vol. 33 >Issue 6: 3400 - 3409

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.06.041

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

小麦低聚肽对肉羊体外瘤胃发酵参数的影响

  • 吕可欣 ,
  • 敖长金 ,
  • 赵亚星 ,
  • 安雅雯 ,
  • 段嘉钰 ,
  • 张昊 ,
  • 张喜胜
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  • 1. 内蒙古农业大学动物科学学院, 内蒙古自治区高校动物营养与饲料科学重点实验室, 呼和浩特 010018;
    2. 锡林浩特市鼎安生物科技有限公司, 锡林浩特 026000
吕可欣(1995-),女,内蒙古通辽人,硕士研究生,从事动物营养与畜产品品质研究。E-mail:1619993567@qq.com

收稿日期: 2020-11-23

  网络出版日期: 2021-06-10

基金资助

国家自然科学基金项目（31260558，31460611）

收起

Effects of Wheat Oligopeptides on Rumen Fermentation Parameters of Mutton Sheep in Vitro

  • LYU Kexin ,
  • AO Changjin ,
  • ZHAO Yaxing ,
  • AN Yawen ,
  • DUAN Jiayu ,
  • ZHANG Hao ,
  • ZHANG Xisheng
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  • 1. Key Laboratory of Animal Nutrition and Feed Science, School of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China;
    2. Xilinhot Dingan Biological Technology Co., Ltd., Xilinhot 026000, China

Received date: 2020-11-23

  Online published: 2021-06-10

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摘要

本试验旨在利用体外批次培养法研究饲粮中添加不同水平的小麦低聚肽对肉羊瘤胃发酵参数的影响，以筛选小麦低聚肽在肉羊饲粮中的适宜添加量。试验选取6只年龄、体况相近的健康小尾寒羊作为瘤胃液的供体，采用单因素试验设计，设1个对照组和6个试验组，每组6个重复。对照组采用基础培养底物（基础饲粮），试验组在基础培养底物中分别添加0.05%、0.10%、0.15%、0.25%、0.35%和0.45%的小麦低聚肽。分别于体外发酵2、4、8、12和24 h后，测定培养液的pH、氨态氮（NH3-N）、菌体蛋白（MCP）、挥发性脂肪酸（VFA）浓度以及干物质降解率，并应用多项指标综合指数（MFAEI）进行评定。结果表明：1）发酵2 h时，0.25%组的pH显著低于对照组（P<0.05）；发酵12和24 h，除0.05%组外其他试验组pH均显著低于对照组（P<0.05）。2）发酵4 h，0.25%组的NH3-N浓度显著高于对照组（P<0.05）；发酵8 h，0.35%组的NH3-N浓度显著高于对照组（P<0.05）；发酵24 h，0.25%、0.35%和0.45%组的NH3-N浓度显著高于对照组（P<0.05）。3）发酵2 h，0.15%、0.25%和0.45%组的MCP浓度显著高于对照组（P<0.05）；发酵8 h，各试验组的MCP浓度均显著高于对照组（P<0.05）；发酵24 h，0.10%、0.15%和0.25%组的MCP浓度显著高于对照组（P<0.05）。4）发酵2和4 h，试验组的乙酸和丙酸浓度均显著低于对照组（P<0.05）；发酵8、12和24 h，试验组乙酸和丙酸浓度均显著高于对照组（P<0.05）；发酵8 h，0.25%和0.35%组乙丙比显著低于对照组（P<0.05）；发酵24 h，0.45%组乙丙比显著高于对照组（P<0.05）。5）发酵12 h，0.05%、0.10%和0.15%组的干物质降解率显著高于对照组（P<0.05）。6）MFAEI由高到低排序为0.25%组>0.35%组>0.45%组>0.15%组>0.10%组>0.05%组。综上所述，在本试验体外培养条件下，饲粮中添加小麦低聚肽可有效促进肉羊体外瘤胃发酵，且最佳添加量为0.25%。

关键词： 小麦低聚肽; 体外批次培养; 瘤胃发酵; 肉羊

本文引用格式

吕可欣 , 敖长金 , 赵亚星 , 安雅雯 , 段嘉钰 , 张昊 , 张喜胜 . 小麦低聚肽对肉羊体外瘤胃发酵参数的影响[J]. 动物营养学报, 2021 , 33(6) : 3400 -3409 . DOI: 10.3969/j.issn.1006-267x.2021.06.041

Abstract

The purpose of this experiment was to study the effects of different levels of wheat oligopeptides added in diets, on rumen fermentation parameters of mutton sheep by batch culture in vitro, and to screen the appropriate amount of wheat oligopeptides added in meat sheep diet. The experiment selected 6 small-tailed Han sheep of similar age and body condition as the donor of rumen liquor. A single factor experiment design with 1 control group and 6 experimental groups with 6 replicates in each group was adopted. The control group contained basic culture substrate (basal diet) and the experimental groups were added 0.05%, 0.10%, 0.15%, 0.25%, 0.35% and 0.45% wheat oligopeptides on the basis of the basic culture substrate. After culturing in vitro for 2, 4, 8, 12 and 24 h, the pH, ammonia nitrogen (NH3-N), bacterial protein (MCP), volatile fatty acid (VFA) concentrations and dry matter degradation rate was evaluated using a comprehensive index of multiple indicators (MFAEI).The results showed as follows:1) when fermentation for 2 h, the pH of the 0.25% group was significantly lower than that of the control group (P<0.05); the pH of the experimental groups was significantly lower than that of the control group except the 0.05% group for fermentation 12 and 24 h (P<0.05). 2) After 4 h of fermentation, the NH3-N concentration of 0.25% group was significantly higher than that of the control group (P<0.05); after 8 h of fermentation, the NH3-N concentration of 0.35% group was significantly higher than that of the control group (P<0.05); fermentation 24 h, the NH3-N concentration of 0.25%, 0.35% and 0.45% groups was significantly higher than that of the control group (P<0.05). 3) After 2 h of fermentation, the MCP concentration of 0.15%, 0.25% and 0.45% groups was significantly higher than that of the control group (P<0.05); after 8 h of fermentation, the MCP concentration of each experimental group was significantly higher than that of the control group (P<0.05); fermentation for 24 h, the MCP concentration of 0.10%, 0.15% and 0.25% groups was significantly higher than that of the control group (P<0.05). 4) After fermentation for 2 and 4 h, the concentrations of acetic acid and propionic acid of the experimental groups were significantly lower than those of the control group (P<0.05); after fermentation for 8, 12 and 24 h, the concentrations of acetic acid and propionic acid of the experimental groups were significantly higher than those of the control group (P<0.05); after 8 h of fermentation, acetic acid/propionic acid of 0.25% and 0.35% groups was significantly lower than that of the control group (P<0.05); after 24 h of fermentation, acetic acid/propionic acid of 0.45% group was significantly higher than that of the control group (P<0.05). 5) After 12 h of fermentation, the dry matter degradation rate of 0.05%, 0.10% and 0.15% groups was significantly higher than that of the control group (P<0.05). 6) The order of MFAEI from high to low was 0.25% group>0.35% group>0.45% group>0.15% group>0.10% group>0.05% group. In conclusion, under in vitro culture conditions, dietary supplementation with wheat oligopeptides can effectively promote rumen fermentation of meat sheep in vitro, and the optimal addition amount is 0.25%.

Key words： wheat oligopeptides; batch culture in vitro; rumen fermentation; mutton sheep

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