SHORT COMMUNICATION

Effects of Allium mongolicum Regel Essential Oil on in Vitro Rumen Fermentation and Substrate Dry Matter Degradation Rate of Sheep

  • ZHAO Yaxing ,
  • BAI Chen ,
  • AO Changjin ,
  • LYU Kexin ,
  • XU Shanshan ,
  • WANG Xiaoyuan ,
  • BAO Zhibi
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  • 1. Inner Mongolia Key Laboratory of Animal Nutrition and Feed Science, College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China;
    2. Animal Husbandry Workstation for Bayannaoer, Inner Mongolia Autonomous Region, Bayannaoer 015000, China

Received date: 2021-01-14

  Online published: 2021-08-11

Supported by

 

Abstract

The purpose of this experiment was to study the effects of Allium mongolicum Regel essential oil on in vitro rumen fermentation and substrate dry matter (DM) degradation rate of sheep, and to provide a reference for Allium mongolicum Regel essential oil in sheep experiment in vivo. A single factor completely randomized trial design was adopted, in the fermentation bottle (100 mL), 2 g substrate was added, and added 0, 0.02 (T1 group), 0.04 (T2 group), 0.06 (T3 group), 0.08 (T4 group), 0.10 (T5 group) and 0.12 mg (T6 group) Allium mongolicum Regel essential oil, respectively. Each fermentation bottle added 10 mL rumen fluid and 20 mL rumen buffer solution, cultured in vitro for 24 h, and each group contained 3 replicates. After fermentation, determined the pH and ammonia nitrogen (NH3-N), microbial protein (MCP) and volatile fatty acid (VFA) concentrations and substrate DM degradation rate. The results showed as follows:after 24 h fermentation in vitro, the fermentation fluid pH of T2, T3, T4 and T6 groups was significantly lower than that of the control group (P<0.05); the fermentation fluid NH3-N concentration of T1, T2 and T3 groups was significantly higher than that of the control group (P<0.05), and the fermentation fluid NH3-N concentration of T4 group was significantly lower than that of the control group (P<0.05); the fermentation fluid MCP concentration of T4 group was significantly higher than that of the control group (P<0.05); the concentrations of butyric acid and valeric acid in fermentation fluid of T4 group were significantly higher than those of the control group (P<0.05), and the fermentation fluid total volatile fatty acids (TVFA) concentration of T1, T2, T3, T4, T5 and T6 groups was significantly higher than that of the control group (P<0.05); the substrate DM degradation rate of T5 and T6 groups was significantly higher than that of the control group (P<0.05). In conclusion, the Allium mongolicum Regel essential oil has positive effects on the rumen fermentation in vitro of sheep, added 0.08 mg Allium mongolicum Regel essential oil significantly reduce the fermentation fluid pH and NH3-N concentration, and significantly improve the concentrations of MCP, butyric acid, valeric acid and TVFA in fermentation fluid and substrate DM degradation rate.

Cite this article

ZHAO Yaxing , BAI Chen , AO Changjin , LYU Kexin , XU Shanshan , WANG Xiaoyuan , BAO Zhibi . Effects of Allium mongolicum Regel Essential Oil on in Vitro Rumen Fermentation and Substrate Dry Matter Degradation Rate of Sheep[J]. Chinese Journal of Animal Nutrition, 2021 , 33(8) : 4740 -4747 . DOI: 10.3969/j.issn.1006-267x.2021.08.052

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