FEED SCIENCE AND TECHNOLOGY

Effects of Tea Saponin on Rumen Fermentation and Rumen Microflora of Dairy Cows

  • YAN Shuhong ,
  • ZHAO Shiping ,
  • JIANG Qihui ,
  • FANG Luoyun ,
  • ZHOU Min ,
  • MIN Wanping ,
  • JIANG Linshu
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  • 1. Key Laboratory for Dairy Cow Nutrition, College of Animal Science and Technology, Beijing University of Agriculture, Beijing 102206, China;
    2. Institute of Life Sciences, Beijing 102206, China

Received date: 2016-02-02

  Online published: 2016-08-17

Abstract

This experiment was conducted to study the effects of tea saponin on rumenfermentation and rumen microflora of dairy cows. Twelve healthy Holstein cows with similar weight were used, and randomly divided into four groups, all were fed a basal diet and drenched with 0 (control), 20, 30 and 40 g/d of tea saponin in different groups. Tea saponin and water were mixed for drenching. Pre experimental period went 14 days, and the trial period went 35 days. Rumen fluid was collected with oral sampler at 1 h before morning feeding every 7 days during the trail period for determination of rumen fermentation parameters and rumen microorganisms (real-time quantitative PCR method). The results showed as follows:1) compared with control group, tea saponin significantly reduced rumen fluid pH (30 and 40 g/d groups), ammonia nitrogen concentration (20, 30 and 40 g/d groups) (P<0.05), which were not exceeded the normal range values, but significantly increased microbial protein (30 and 40 g/d groups), propionic acid (20, 30 and 40 g/d groups) and butyric acid concentrations (20, 30 and 40 g/d groups) (P<0.05), and microbial protein concentration of 30 g/d tea saponin group increased 20.20%; however, tea saponin did not significantly affected total volatile fatty acid and acetic acid concentrations (P>0.05). 2) Compared with control group, the contents of rumen fluid protozoa and Butyrivibrio fibrisolvens of tea saponin groups were significantly decreased (P<0.05), but no significant changes on methanogens, Ruminococcus albus, Fibrobacter succinogenes, Ruminococcus flavefaciens and fungi contents were found (P>0.05). In conclusion, the supplementation of tea saponin can improve the pattern of rumen fermentation and has a significant effect on rumen microbial flora, and the optimal level for dairy cows is 30 g/d.

Cite this article

YAN Shuhong , ZHAO Shiping , JIANG Qihui , FANG Luoyun , ZHOU Min , MIN Wanping , JIANG Linshu . Effects of Tea Saponin on Rumen Fermentation and Rumen Microflora of Dairy Cows[J]. Chinese Journal of Animal Nutrition, 2016 , 28(8) : 2485 -2496 . DOI: 10.3969/j.issn.1006-267x.2016.08.020

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