不同植物精油对体外瘤胃发酵及甲烷产量影响的比较研究

发布时间：2018-08-24 17:16

【摘要】：在底物精粗比为6∶4的条件下,在底物中添加不同剂量[使发酵液中植物精油的浓度分别为0(对照)、50、100、200和400 mg/L]的丁子香酚、D-柠烯、茴香脑、肉桂醛、百里香酚或香芹酚,通过体外产气法比较研究不同植物精油对体外瘤胃发酵和甲烷(CH4)产量的影响。每种植物精油的每个剂量设3个重复。体外模拟瘤胃发酵培养24 h,测定产气量和气体中的CH4含量以及发酵液的p H、挥发性脂肪酸(VFA)和氨态氮(NH3-N)浓度。结果表明:1)除百里香酚外,添加各种植物精油对体外发酵液p H均无显著影响(P0.05)。2)添加丁子香酚、D-柠烯、茴香脑和肉桂醛对体外发酵液总VFA浓度没有显著影响(P0.05),但总VFA浓度随百里香酚和香芹酚浓度的增加呈二次曲线变化(PQ0.01)。与对照组相比,添加400 mg/L百里香酚和香芹酚显著降低体外发酵液总VFA浓度(P0.01)。D-柠烯、茴香脑、百里香酚和香芹酚的添加改变了各VFA占总VFA的摩尔百分比。与对照组相比,添加50 mg/L D-柠烯和茴香脑使乙酸比例显著增加(P0.05),丙酸比例显著降低(P0.05);而添加400 mg/L D-柠烯和茴香脑则使乙酸比例显著下降(P0.05),丙酸和丁酸比例显著上升(P0.05)。百里香酚和香芹酚的添加对乙酸比例没有产生显著影响(P0.05),与对照组相比,400 mg/L百里香酚和香芹酚使丙酸比例显著下降(P0.05)。3)添加茴香脑、百里香酚和香芹酚显著影响体外发酵液NH3-N浓度(P0.05),与对照组相比,400 mg/L百里香酚和香芹酚显著降低NH3-N浓度(P0.05)。4)添加D-柠烯、茴香脑、肉桂醛对体外发酵24 h产气量没有显著影响(P0.05)。与对照组相比,各浓度的百里香酚和香芹酚均显著降低体外发酵24 h产气量(P0.05),且产气量随百里香酚和香芹酚浓度的增加呈二次曲线变化(PQ0.01)。5)添加D-柠烯、茴香脑和肉桂醛对体外发酵24 h CH4产量没有显著影响(P0.05)。与对照组相比,50和100 mg/L的丁子香酚显著增加体外发酵24 h CH4产量(P0.05),而400 mg/L的百里香酚和香芹酚体外发酵24 h CH4产量分别降低84.7%(P0.05)和73.9%(P0.05)。综合以上试验结果可知,不同植物精油对体外瘤胃发酵和CH4产量的影响结果不同,且与添加剂量有关。其中,低剂量的百里香酚和香芹酚促进体外瘤胃发酵,而高剂量的百里香酚和香芹酚抑制体外瘤胃发酵且显著降低24 h CH4产量。
[Abstract]:Under the condition that the ratio of substrate to substance is 6:4, different doses of eugenol D-limonene, anisole, cinnamaldehyde, thymol or carvinol were added to the substrate [the concentration of plant essential oil in fermentation broth was 0 (control) 50100200 and 400 mg/L, respectively] The effects of different plant essential oils on rumen fermentation and methane (CH4) production in vitro were studied by gas production in vitro. Each dose of essential oils is repeated in three doses. Simulated rumen fermentation in vitro for 24 h, gas production and CH4 content in gas, pH, volatile fatty acid (VFA) and ammonia nitrogen (NH3-N) concentration in fermentation broth were determined. The results showed that, except thymol, the addition of plant essential oils had no significant effect on pH of fermentation broth in vitro (P0.05). Anisole and cinnamaldehyde had no significant effect on the total VFA concentration of fermentation broth in vitro (P0.05), but the total VFA concentration showed a quadratic change with the increase of thymol and carvilinol concentration (PQ0.01). Compared with the control group, the addition of 400 mg/L thymol and carvingol significantly decreased the concentration of total VFA (P0.01). D- limonene, anisole, thyme and carvinol in vitro fermentation broth, and changed the molar percentage of VFA in total VFA. Compared with the control group, the ratio of acetic acid and propionic acid increased significantly (P0.05) and the ratio of propionic acid decreased significantly (P0.05) after adding 50 mg/L D-limonene and anisole, while the ratio of acetic acid and butyric acid increased significantly (P0.05) after adding 400 mg/L D-limonene and anisole (P0.05). The addition of thyme and carvinol had no significant effect on acetic acid ratio (P0.05), but the ratio of propionic acid decreased significantly (P0.05) compared with the control group (P0.05). Thyme and carvinol significantly affected the concentration of NH3-N in fermentation broth in vitro (P0.05). Compared with the control group, thymol and carvinol significantly decreased the concentration of NH3-N (P0.05). The addition of D-limonene, anisole and cinnamaldehyde had no significant effect on the gas production of in vitro fermentation for 24 h (P0.05). Compared with the control group, the concentration of thyme and carvilol significantly decreased the gas production in vitro for 24 h (P0.05), and the gas production increased with the concentration of thyme and carvilinol in a quadratic curve (PQ0.01. 5). Anisole and cinnamaldehyde had no significant effect on CH4 production after 24 h fermentation in vitro (P0.05). Compared with the control group, eugenol for 50 mg/L and 100 mg/L significantly increased the production of 24 h CH4 (P0.05), while for 400 mg/L of thymol and carvingol for 24 h, the CH4 production decreased by 84.7% (P0.05) and 73.9% (P0.05), respectively. According to the above results, the effects of different plant essential oils on rumen fermentation and CH4 yield in vitro were different, and related to the amount of additives. The low dose thymol and carvingol promoted rumen fermentation in vitro, while the high dose thymol and carvinol inhibited rumen fermentation in vitro and significantly decreased the 24 h CH4 production.
【作者单位】：北京农学院动物科学技术学院奶牛营养学北京市重点实验室;
【基金】：国家自然科学基金项目(31302000) 北京市教育委员会科技计划面上项目(KM201510020006)
【分类号】：S816

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