Effects of Grape Polyphenols on in Virto Rumen Fermentation Parameters and Microflora of Sheep

MU Chuntang; HAO Xiaoyan; LIU Xiaomei; CUI Qiao; YANG Wenjun; WANG Pengju; ZHANG Jianxin

doi:10.3969/j.issn.1006-267x.2020.01.037

Chinese Journal of Animal Nutrition >

2020 , Vol. 32 >Issue 1: 302 - 309

DOI: https://doi.org/10.3969/j.issn.1006-267x.2020.01.037

Effects of Grape Polyphenols on in Virto Rumen Fermentation Parameters and Microflora of Sheep

MU Chuntang ,
HAO Xiaoyan ,
LIU Xiaomei ,
CUI Qiao ,
YANG Wenjun ,
WANG Pengju ,
ZHANG Jianxin

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College of Animal Science and Technology, Shanxi Agricultural University, Taigu 030801, China

Received date: 2019-07-15

Online published: 2020-01-19

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Abstract

The aim of this experiment was to investigate the effects of grape polyphenols on in vitro rumen fermentation parameters and microflora of sheep. Three healthy sheep fitted with permanent ruminal fistulas were used for rumen fluid collection. A total mixed ration (forage-to-concentrate ratio was 50:50) for sheep was prepared, and added 0 (control group), 200, 400, 600, 800 mg/kg of grape polyphenols into the total mixed ration as fermentation substrates, each supplemental level set 6 replicates. After 48 h of in vitro fermentation, fermentation parameters, gas production, methane production and microflora were determined. The results showed as follows:1) compared with the control group, the supplementation of 400 and 600 mg/kg grape polyphenols significantly increased fermentation fluid pH (P<0.05). The ammonia nitrogen and microbial protein concentrations tended to decrease linearly with the increase of grape polyphenols supplemental level (P=0.052, P=0.050), but no significant differences were found among groups (P>0.05). 2) Compared with the control group, the methane production in each grape polyphenols group was significantly decreased (P<0.05), and the supplemental level of 400 mg/kg or above significantly reduced gas production (P<0.05). 3) Compared with the control group, different supplemental levels of grape polyphenols significantly decreased butyrate proportion, and 200 mg/kg grape polyphenols group tended to have greater acetic acid proportion (P=0.053), and 400 mg/kg grape polyphenols significantly increased isobutyric acid proportion (P<0.05). 4) Compared with the control group, different supplemental level of grape polyphenols could significantly linearly reduce the populations of F. succinogenes, B. fibrisolvens, protozoa and methanogens (P<0.001, P=0.041, P<0.001, P<0.001), the supplementation of 200 mg/kg grape polyphenols increased R. flavefaciens population (P<0.05), but supplementation of 800 mg/kg grape polyphenols significantly decreased R. flavefaciens population (P<0.05). In summary, grape polyphenols has regulatory effect on the in virto rumen fermentation of sheep, it can significantly influence the microflora, and inhibit the methane production. The optimal supplemental level of grape polyphenols is 200 mg/kg under the condition of this experiment.

Key words： grape polyphenols; sheep; in vitro fermentation; microflora

Cite this article

MU Chuntang , HAO Xiaoyan , LIU Xiaomei , CUI Qiao , YANG Wenjun , WANG Pengju , ZHANG Jianxin . Effects of Grape Polyphenols on in Virto Rumen Fermentation Parameters and Microflora of Sheep[J]. Chinese Journal of Animal Nutrition, 2020 , 32(1) : 302 -309 . DOI: 10.3969/j.issn.1006-267x.2020.01.037

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