RUMINANT AND HERBIVORE NUTRITION AND FEED

Effects of Wheat Oligopeptides on Rumen Fermentation Parameters of Mutton Sheep in Vitro

  • LYU Kexin ,
  • AO Changjin ,
  • ZHAO Yaxing ,
  • AN Yawen ,
  • DUAN Jiayu ,
  • ZHANG Hao ,
  • ZHANG Xisheng
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  • 1. Key Laboratory of Animal Nutrition and Feed Science, School of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China;
    2. Xilinhot Dingan Biological Technology Co., Ltd., Xilinhot 026000, China

Received date: 2020-11-23

  Online published: 2021-06-10

Abstract

The purpose of this experiment was to study the effects of different levels of wheat oligopeptides added in diets, on rumen fermentation parameters of mutton sheep by batch culture in vitro, and to screen the appropriate amount of wheat oligopeptides added in meat sheep diet. The experiment selected 6 small-tailed Han sheep of similar age and body condition as the donor of rumen liquor. A single factor experiment design with 1 control group and 6 experimental groups with 6 replicates in each group was adopted. The control group contained basic culture substrate (basal diet) and the experimental groups were added 0.05%, 0.10%, 0.15%, 0.25%, 0.35% and 0.45% wheat oligopeptides on the basis of the basic culture substrate. After culturing in vitro for 2, 4, 8, 12 and 24 h, the pH, ammonia nitrogen (NH3-N), bacterial protein (MCP), volatile fatty acid (VFA) concentrations and dry matter degradation rate was evaluated using a comprehensive index of multiple indicators (MFAEI).The results showed as follows:1) when fermentation for 2 h, the pH of the 0.25% group was significantly lower than that of the control group (P<0.05); the pH of the experimental groups was significantly lower than that of the control group except the 0.05% group for fermentation 12 and 24 h (P<0.05). 2) After 4 h of fermentation, the NH3-N concentration of 0.25% group was significantly higher than that of the control group (P<0.05); after 8 h of fermentation, the NH3-N concentration of 0.35% group was significantly higher than that of the control group (P<0.05); fermentation 24 h, the NH3-N concentration of 0.25%, 0.35% and 0.45% groups was significantly higher than that of the control group (P<0.05). 3) After 2 h of fermentation, the MCP concentration of 0.15%, 0.25% and 0.45% groups was significantly higher than that of the control group (P<0.05); after 8 h of fermentation, the MCP concentration of each experimental group was significantly higher than that of the control group (P<0.05); fermentation for 24 h, the MCP concentration of 0.10%, 0.15% and 0.25% groups was significantly higher than that of the control group (P<0.05). 4) After fermentation for 2 and 4 h, the concentrations of acetic acid and propionic acid of the experimental groups were significantly lower than those of the control group (P<0.05); after fermentation for 8, 12 and 24 h, the concentrations of acetic acid and propionic acid of the experimental groups were significantly higher than those of the control group (P<0.05); after 8 h of fermentation, acetic acid/propionic acid of 0.25% and 0.35% groups was significantly lower than that of the control group (P<0.05); after 24 h of fermentation, acetic acid/propionic acid of 0.45% group was significantly higher than that of the control group (P<0.05). 5) After 12 h of fermentation, the dry matter degradation rate of 0.05%, 0.10% and 0.15% groups was significantly higher than that of the control group (P<0.05). 6) The order of MFAEI from high to low was 0.25% group>0.35% group>0.45% group>0.15% group>0.10% group>0.05% group. In conclusion, under in vitro culture conditions, dietary supplementation with wheat oligopeptides can effectively promote rumen fermentation of meat sheep in vitro, and the optimal addition amount is 0.25%.

Cite this article

LYU Kexin , AO Changjin , ZHAO Yaxing , AN Yawen , DUAN Jiayu , ZHANG Hao , ZHANG Xisheng . Effects of Wheat Oligopeptides on Rumen Fermentation Parameters of Mutton Sheep in Vitro[J]. Chinese Journal of Animal Nutrition, 2021 , 33(6) : 3400 -3409 . DOI: 10.3969/j.issn.1006-267x.2021.06.041

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