Effects of Scleropyrum wallichianum Oil on in Vitro Rumen Fermentation Characteristics and Fatty Acid Composition

SUN Lingling, MA Lu, BU Dengpan, XU Jianchu, LIU Shijie, HE Meiying

doi:10.3969/j.issn.1006-267x.2017.03.042

Chinese Journal of Animal Nutrition >

2017 , Vol. 29 >Issue 3: 1074 - 1081

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.03.042

Molecular Nutrition

Effects of Scleropyrum wallichianum Oil on in Vitro Rumen Fermentation Characteristics and Fatty Acid Composition

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1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. CAAS-ICRAF Joint Lab on Agroforestry and Sustainable Animal Husbandry, Beijing 100193, China;
3. Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China;
4. Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, China;
5. China Feed Industry Association, Beijing 100125, China;
6. Yunnan Institute of Tropical Crops, Jinghong 666100, China

Received date: 2016-09-01

Online published: 2017-03-09

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Abstract

In order to find the optimal supplemental level of Scleropyrum wallichianum oil, the effects of adding 1%, 2%, 3% or 4% (dry matter basis) of Scleropyrum wallichianum oil in diet on 24 h rumen fermentation parameters, gas production parameters and composition of fatty acids were investigated using in vitro gas production method. The results showed as follows:1) there were no significant effects of adding Scleropyrum wallichianum oil in diet on 24 h gas production, theoretical maximum gas production and the rate of gas production (P>0.05). 2) The concentrations of ammonia nitrogen (P=0.044), total volatile fatty acid (P<0.001), acetate (P<0.001), propionate (P=0.047) and butyrate (P=0.017) quadratically increased as the level of Scleropyrum wallichianum oil increased, besides, the concentrations of total volatile fatty acid and acetate of 1%, 2% and 3% groups were significantly higher than those in control group and 4% group (P<0.05); there were no significant effects of adding Scleropyrum wallichianum oil on pH, microbe protein concentration, dry matter degradation rate, neutral detergent fiber degradation rate and acid detergent fiber degradation rate (P>0.05). 3) The content of saturated fatty acid was linearly (P=0.008) and quadratically decreased(P=0.028) as the level of Scleropyrum wallichianum oil increased, and C18:0 content was linearly decreased (P=0.030), too; the content of unsaturated fatty acid was linearly (P=0.008) and quadratically increased (P=0.028) as the level of Scleropyrum wallichianum oil increased, t9-C18:1 content was linearly (P=0.002), t11-C18:1 content was quadratically (P<0.001) and c9-C18:1 was linearly (P=0.028) and quadratically increased (P=0.005), and t9-C18:1and c9-C18:1 reached maximum values under the adding level of 3%. Under the conditions of the present study, the levels of 1%, 2% and 3% Scleropyrum wallichianum oil can increase the contents of unsaturated fatty acids and the concentrations of volatile fatty acids, and the level of 3% has the best effect.

Key words： Scleropyrum wallichianum oil; gas production parameters; fermentation parameters; composition of fatty acids

Cite this article

SUN Lingling, MA Lu, BU Dengpan, XU Jianchu, LIU Shijie, HE Meiying . Effects of Scleropyrum wallichianum Oil on in Vitro Rumen Fermentation Characteristics and Fatty Acid Composition[J]. Chinese Journal of Animal Nutrition, 2017 , 29(3) : 1074 -1081 . DOI: 10.3969/j.issn.1006-267x.2017.03.042

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