硬核油对瘤胃体外发酵及脂肪酸组成的影响
发布时间：2018-11-29 07:43
【摘要】：本研究利用体外产气法,探究饲粮中分别添加1%、2%、3%及4%(干物质基础)的硬核油对瘤胃体外发酵24 h产气参数、发酵参数及脂肪酸组成的影响,旨在确定硬核油在瘤胃发酵中的最适添加水平。结果表明:1)饲粮中添加硬核油对24 h产气量、理论最大产气量及产气速率无显著影响(P0.05)。2)氨氮(P=0.044)、总挥发性脂肪酸(P0.001)、乙酸(P0.001)、丙酸(P=0.047)及丁酸浓度(P=0.017)随硬核油添加水平的增加呈二次曲线升高,且总挥发性脂肪酸及乙酸浓度在1%、2%及3%组显著高于对照组及4%组(P0.05);p H、微生物蛋白浓度、干物质降解率、中性洗涤纤维降解率及酸性洗涤纤维降解率未受硬核油添加的影响(P0.05)。3)饱和脂肪酸的含量随硬核油添加水平的增加呈线性(P=0.008)及二次(P=0.028)降低,其中C18∶0的含量也呈线性降低(P=0.030);不饱和脂肪酸的含量随硬核油添加水平的增加呈线性(P=0.008)及二次(P=0.028)升高,其中t9-C18∶1含量呈线性(P=0.002)、t11-C18∶1含量呈二次(P0.001)、c9-C18∶1含量呈线性(P=0.028)和二次(P=0.005)升高,且t9-C18∶1及c9-C18∶1含量均在3%添加水平下出现最大值。在本试验条件下,1%、2%及3%添加水平的硬核油可提高瘤胃体外发酵不饱和脂肪酸含量,同时增加挥发性脂肪酸的浓度,3%添加水平效果最佳。
[Abstract]:This study was conducted to investigate the effects of addition of 1 2% and 4% (dry matter basis) of hard core oil to diet on rumen fermentation in vitro for 24 h gas production parameters, fermentation parameters and fatty acid composition, using in vitro gas production method to investigate the effects of 1 + 2% and 4% (dry matter basis) on the gas production parameters, fermentation parameters and fatty acid composition of rumen fermentation in vitro. The aim of this study was to determine the optimal addition level of hard core oil in rumen fermentation. The results showed that: 1) there was no significant effect on 24 h gas production, theoretical maximum gas production and gas production rate (P0.05), ammonia nitrogen (P0. 044), total volatile fatty acids (P0. 001), acetic acid (P0. 001), total volatile fatty acids (P0. 001), acetic acid (P0. 001), total volatile fatty acids (P0.001) and acetic acid (P0. 001). The concentration of propionic acid (P0. 047) and butyric acid (P0. 017) increased with the increase of the level of hard core oil, and the concentrations of total volatile fatty acids and acetic acid in 1% and 3% groups were significantly higher than those in the control group and 4% group (P0.05). Ph, microbial protein concentration, dry matter degradation rate, The degradation rate of neutral detergent fiber and acid detergent fiber were not affected by the addition of hard core oil (P0.05). The content of saturated fatty acids decreased linearly (P0. 008) and twice (P0. 028) with the increase of hard core oil level. The content of C18: 0 decreased linearly (P0. 030). The content of unsaturated fatty acids increased linearly (P0. 008) and quadratic (P0. 028) with the increase of hard core oil. The content of t9-C18:1 was linear (P0. 002) and the content of t11-C18:1 was 2 times (P0. 001). The content of c9-C18:1 increased linearly (P0. 028) and quadratic (P0. 005), and the content of t9-C18:1 and c9-C18:1 reached the maximum at 3% addition level. Under the experimental conditions, the content of unsaturated fatty acids in rumen fermentation in vitro was increased by adding 2% and 3% hard nucleated oil, and the concentration of volatile fatty acids was increased, and the best effect was obtained by adding 3% of hard core oil to rumen fermentation in vitro.
【作者单位】： 中国农业科学院北京畜牧兽医研究所动物营养学国家重点实验室;中国农业科学院与世界农用林业中心农用林业与可持续畜牧业联合实验室;湖南畜产品质量安全协同创新中心;中国科学院昆明植物研究所;中国饲料工业协会;云南省热带作物科学研究所;
【基金】：“十二五”科技支撑(2012BAD12B02-5) 农产品质量安全监管(饲料)项目“反刍动物饲料安全评价” 中国农业科学院科技创新工程(ASTIP-IAS07)
【分类号】：S816.7
本文编号：2364367
[Abstract]:This study was conducted to investigate the effects of addition of 1 2% and 4% (dry matter basis) of hard core oil to diet on rumen fermentation in vitro for 24 h gas production parameters, fermentation parameters and fatty acid composition, using in vitro gas production method to investigate the effects of 1 + 2% and 4% (dry matter basis) on the gas production parameters, fermentation parameters and fatty acid composition of rumen fermentation in vitro. The aim of this study was to determine the optimal addition level of hard core oil in rumen fermentation. The results showed that: 1) there was no significant effect on 24 h gas production, theoretical maximum gas production and gas production rate (P0.05), ammonia nitrogen (P0. 044), total volatile fatty acids (P0. 001), acetic acid (P0. 001), total volatile fatty acids (P0. 001), acetic acid (P0. 001), total volatile fatty acids (P0.001) and acetic acid (P0. 001). The concentration of propionic acid (P0. 047) and butyric acid (P0. 017) increased with the increase of the level of hard core oil, and the concentrations of total volatile fatty acids and acetic acid in 1% and 3% groups were significantly higher than those in the control group and 4% group (P0.05). Ph, microbial protein concentration, dry matter degradation rate, The degradation rate of neutral detergent fiber and acid detergent fiber were not affected by the addition of hard core oil (P0.05). The content of saturated fatty acids decreased linearly (P0. 008) and twice (P0. 028) with the increase of hard core oil level. The content of C18: 0 decreased linearly (P0. 030). The content of unsaturated fatty acids increased linearly (P0. 008) and quadratic (P0. 028) with the increase of hard core oil. The content of t9-C18:1 was linear (P0. 002) and the content of t11-C18:1 was 2 times (P0. 001). The content of c9-C18:1 increased linearly (P0. 028) and quadratic (P0. 005), and the content of t9-C18:1 and c9-C18:1 reached the maximum at 3% addition level. Under the experimental conditions, the content of unsaturated fatty acids in rumen fermentation in vitro was increased by adding 2% and 3% hard nucleated oil, and the concentration of volatile fatty acids was increased, and the best effect was obtained by adding 3% of hard core oil to rumen fermentation in vitro.
【作者单位】： 中国农业科学院北京畜牧兽医研究所动物营养学国家重点实验室;中国农业科学院与世界农用林业中心农用林业与可持续畜牧业联合实验室;湖南畜产品质量安全协同创新中心;中国科学院昆明植物研究所;中国饲料工业协会;云南省热带作物科学研究所;
【基金】：“十二五”科技支撑(2012BAD12B02-5) 农产品质量安全监管(饲料)项目“反刍动物饲料安全评价” 中国农业科学院科技创新工程(ASTIP-IAS07)
【分类号】：S816.7
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