Effects of Grape Seed Procyanidine on Rumen Fermentation Parameters and Microflora of Dairy Cows in Vitro

YANG Delian, TONG Jinjin, ZHANG Jie, GUO Qi, JIANG Qihui, JIANG Linshu, XIONG Benhai

doi:10.3969/j.issn.1006-267x.2018.02.037

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 2: 717 - 725

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.02.037

Molecular Nutrition

Effects of Grape Seed Procyanidine on Rumen Fermentation Parameters and Microflora of Dairy Cows in Vitro

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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 Animal Science and Veterinary, Chinese Academy of Agricultural Science, Beijing 100193, China

Received date: 2017-07-25

Online published: 2018-02-02

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Abstract

The objective of this trial was to explore the effects of grape seed procyanidin on rumen fermentation parameters and microflora of dairy cows by in vitro culture method. The trial was divided into 6 groups. Total mixed ration with concentrate to forage ratio at 40:60 was used as the fermentation substrate. Grape seed procyanidin was added at levels of 0, 0.1, 0.2, 0.3, 0.4 and 0.5 g/kg, respectively. After fermented for 24 h, gas production was recorded, and rumen fermentation parameters and microorganism contents were determined. The results showed that compared with control group:1) the supplementation of 0.4 and 0.5 g/kg grape seed procyanidin significantly decreased the contents of butyric acid and isovalaric acid of fermentation fluid (P<0.05), however, the supplementation of 0.2 g/kg grape seed procyanidin significantly increased the content of isobutyric acid of fermentation fluid (P<0.05); 2) the supplementation of different levels of grape seed procyanidin significantly increased rumen fluid pH (P<0.05); 3) the supplementation of different levels of grape seed procyanidin could inhibit gas production, and the effect in 0.3 g/kg group was significant (P<0.05); 4) grape seed procyanidin could significantly reduce the contents of protozoa (0.2, 0.3, 0.4 and 0.5 g/kg groups), methanogens (0.1, 0.2, 0.4 and 0.5 g/kg groups), butyrivibrio fibrisolvens (0.2, 0.3, 0.4 and 0.5 g/kg groups) and fibrobacter succunogene (0.1, 0.3, 0.4 and 0.5 g/kg groups) of fermentation fluid (P<0.05). In summary, the supplementation of grape seed procyanidin improves rumen fermentation pattern, has a significant effect on rumen microflora, and significantly inhibits methane production; the optimal supplemental level is 0.2 g/kg.

Key words： grape seed procyanidin; dairy cow; rumen fluid; in vitro fermentation; microflora

Cite this article

YANG Delian, TONG Jinjin, ZHANG Jie, GUO Qi, JIANG Qihui, JIANG Linshu, XIONG Benhai . Effects of Grape Seed Procyanidine on Rumen Fermentation Parameters and Microflora of Dairy Cows in Vitro[J]. Chinese Journal of Animal Nutrition, 2018 , 30(2) : 717 -725 . DOI: 10.3969/j.issn.1006-267x.2018.02.037

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