Effects of Dietary Fibers with Different Sources on Cecal Fermentation Parameters and Microflora Amount of Fujian Yellow Rabbits

HUANG Dingrui, WANG Jianfeng, ZHANG Liping, LI Zhenzhen, LIU Qinghua

doi:10.3969/j.issn.1006-267x.2019.01.029

2019 , Vol. 31 >Issue 1: 236 - 242

DOI: https://doi.org/10.3969/j.issn.1006-267x.2019.01.029

Molecular Nutrition

Effects of Dietary Fibers with Different Sources on Cecal Fermentation Parameters and Microflora Amount of Fujian Yellow Rabbits

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College of Animal Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China

Received date: 2018-06-20

Online published: 2019-01-16

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Abstract

The purpose of this study was to investigate the effects of dietary fibers with different sources on cecal fermentation parameters and microflora amount of Fujian yellow rabbits. A total of 200 healthy Fujian yellow rabbits with similar body weight and at age of (35±2) days were randomly divided into 4 groups with 5 replicates per group and 10 rabbits per replicate using a single-factor complete randomized block design. Rabbits fed 4 diets with equal energy and crude protein, which used alfalfa hay, beet slag, oat hay and barley bran as fiber sources, respectively, and added in the proportion of 25%. The 4 diets were high soluble fiber (HSDF) diet (including 2 fiber sources, alfalfa hay and beet slag), high insoluble fiber (HIDF) diet (barley bran as fiber source) and control (CK) diet (oat hay as fiber source), respectively. The preliminary trial period lasted for 7 d, and formal trial period lasted for 53 days. At the end of the trial period, pH, ammonium nitrogen (NH₃-N) and volatile acid (VFA) contents and microflora amount were measured in the caecal contents. The results showed as follows:1) the pH and NH₃-N content in HSDF group were significantly lower than those in HIDF group (P<0.01). At the same time,the contents of acetic acid, propionic acid, butyric acid and total volatile acid (TVFA) in HSDF group were significantly higher than those in control group and HIDF group (P<0.01). 2) The number of Escherichia coli and Lactobacillus in HSDF group was significantly higher than that in control group and HIDF group (P<0.01), and the Escherichia coli amount in beet slag group was significantly higher than that in the alfalfa hay group (P<0.01). The number of Ruminococus flavefaciens was the highest in HIDF group, which was significantly higher than that in HIDF group and control group (P<0.01). It can be seen that HSDF (alfalfa hay and beet slag) has better effects on cecum fermentation and bacteria for Fujian yellow rabbits.

Key words： soluble fiber; insoluble fiber; cecal fermentation parameters; cecal microflora; Fujian yellow rabbits

Cite this article

HUANG Dingrui, WANG Jianfeng, ZHANG Liping, LI Zhenzhen, LIU Qinghua . Effects of Dietary Fibers with Different Sources on Cecal Fermentation Parameters and Microflora Amount of Fujian Yellow Rabbits[J]. Chinese Journal of Animal Nutrition, 2019 , 31(1) : 236 -242 . DOI: 10.3969/j.issn.1006-267x.2019.01.029

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