Effects of Honeysuckle Extract on Rumen in Vitro Fermentation Parameters and Gas Production

TANG Zhiwen, JIANG Linshu, YANG Liang, SUN Fuyu, XIONG Benhai

doi:10.3969/j.issn.1006-267x.2018.02.045

Chinese Journal of Animal Nutrition >

2018 , Vol. 30 >Issue 2: 790 - 796

DOI: https://doi.org/10.3969/j.issn.1006-267x.2018.02.045

Molecular Nutrition

Effects of Honeysuckle Extract on Rumen in Vitro Fermentation Parameters and Gas Production

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1. State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China;
2. Beijing Key Laboratory for Dairy Cow Nutrition, Beijing University of Agriculture, Beijing 102206, China

Received date: 2017-07-25

Online published: 2018-02-02

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Abstract

This experiment was conducted to examine the effects of honeysuckle extract supplementation on rumen in vitro fermentation parameters and gas production. Four healthy Holstein cows fitted with permanent ruminal cannulas were used as the donors of rumen fluid. Honeysuckle extract was added in fermentation substrate of different groups at 0 (control), 0.5, 1.0, 2.0 and 4.0 mg/g, respectively. Each group had 6 replicates, and the test was repeated for three times. Gas production was recorded after fermented for 1.5, 3.0, 6.0, 12.0 and 24.0 h, respectively; rumen fermentation parameters were determined after fermented for 24.0 h. The results showed as follows:1) compared with control group, the supplementation of 1.0, 2.0 and 4.0 mg/g honeysuckle extract significantly decreased pH and ammonia nitrogen (NH₃-N) concentration in fermentation fluid (P<0.05), and significantly increased the concentrations of lactic acid, microbial protein (MCP) and total volatile fatty acid, and gas production at 24.0 h (P<0.05). 2) Fermentation fluid pH, and the concentrations of NH₃-N, lactic acid and total volatile fatty acid in 0.5 mg/g honeysuckle extract group were not significantly different from those in control group and the other experimental groups (P>0.05), only MCP concentration and gas production at 24.0 h were significantly higher than those of control group (P<0.05). The results indicate that the supplementation of honeysuckle extract can effectively regulate the fermentative state of rumen microorganism under the in vitro condition, and considering economic benefit, the optimal supplemental level of honeysuckle extract is 1.0 mg/g.

Key words： honeysuckle extract; rumen in vitro fermentation; dairy cow

Cite this article

TANG Zhiwen, JIANG Linshu, YANG Liang, SUN Fuyu, XIONG Benhai . Effects of Honeysuckle Extract on Rumen in Vitro Fermentation Parameters and Gas Production[J]. Chinese Journal of Animal Nutrition, 2018 , 30(2) : 790 -796 . DOI: 10.3969/j.issn.1006-267x.2018.02.045

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