Effects of Dietary Copper Content on Rumen Fermentation of Yaks in Vitro

XUE Yanfeng; HAO Lizhuang; LIU Shujie; CHAI Shatuo; ZHANG Xiaowei; ZHAO Suonan

doi:10.3969/j.issn.1006-267x.2016.08.033

Chinese Journal of Animal Nutrition >

2016 , Vol. 28 >Issue 8: 2599 - 2606

DOI: https://doi.org/10.3969/j.issn.1006-267x.2016.08.033

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Effects of Dietary Copper Content on Rumen Fermentation of Yaks in Vitro

XUE Yanfeng ,
HAO Lizhuang ,
LIU Shujie ,
CHAI Shatuo ,
ZHANG Xiaowei ,
ZHAO Suonan

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1. State Key Laboratory of Plateau Ecology and Agriculture, Key Laboratory of Plateau Grazing Animal Nutrition and Feed Science of Qinghai Province, Qinghai Plateau Yak Research Center, Qinghai Academy of Science and Veterinary Medicine of Qinghai University, Xining 810016, China;
2. Academy of Science and Veterinary Medicine of Haibei Prefecture, Haiyan 810200, China

Received date: 2016-02-27

Online published: 2016-08-17

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Abstract

To find an optimal content of copper in diet for yaks, cupric glycinate was used as additive, and diet for yaks was used as a substrate for in vitro rumen fermentation in the present study. Copper contents in substrates were designed as 5.0, 10.0, 15.0, 20.0, 25.0 mg/kg, respectively. The fermentation lasted for 48 h. After fermentation, gas production, rumen fermentation parameters and digestive enzyme activities were measured. The results showed as follows:when the content of copper in substrate was 15.0 mg/kg, dry matter digestibility (DMD), the concentrations of microbial protein (MCP), propionic acid, isobutyric acid, butyric acid, isovaloric acid, valeric acid and total volatile fatty acids, as well as the activities of lipidase, trypsinase, cellulase reached the highest, which were 63.858%, 4.289 g/L, 24.475 mmol/L, 0.470 mmol/L, 8.977 mmol/L, 1.159 mmol/L, 1.607 mmol/L, 81.583 mmol/L, 0.504 U/mL, 84.167 U/mL and 79.956 U/mL, respectively; when the content of copper in substrate was 10.0 mg/kg, acetic acid/propionic acid reached the lowest, which was 2.045; when the content of copper was 10.0 mg/kg, MCP and acetic acid concentrations reached the highest, which were 4.289 g/L and 51.075 mmol/L, respectively, and the values of other indexes were also on high level. Therefore, under in vitro conditions, the copper content recommended in yak's diet is between 10.0 and 15.0 mg/kg.

Key words： yak; cupric glycinate; in vitro gas production technique; digestive enzyme activity; volatile fatty acid

Cite this article

XUE Yanfeng , HAO Lizhuang , LIU Shujie , CHAI Shatuo , ZHANG Xiaowei , ZHAO Suonan . Effects of Dietary Copper Content on Rumen Fermentation of Yaks in Vitro[J]. Chinese Journal of Animal Nutrition, 2016 , 28(8) : 2599 -2606 . DOI: 10.3969/j.issn.1006-267x.2016.08.033

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