CAJ | 학술논문

采用4×5二因子试验设计，研究肉桂油和留兰香油对瘤胃体外发酵和饲粮降解参数的影响.结果表明：随发酵时间的延长，添加0、100、500 mg/L发酵液的肉桂油和留兰香油处理组的氨态氮(NH3-N)浓度持续升高，添加1500 mg/L处理组的 NH3-N浓度几乎没有变化，而添加500、1500 mg/L肉桂油处理组的微生物蛋白(MCP)浓度先下降后上升.与对照组相比，添加100 mg/L留兰香油处理组的MCP浓度有升高的趋势，添加1500 mg/L留兰香油却降低了 MCP 浓度(P<0.05).添加100 mg/L 留兰香油处理组在发酵后期(48、72 h)总挥发性脂肪酸(TVFA)、乙酸和丙酸的浓度显著升高(P<0.05)，而添加500、1500 mg/L肉桂油和留兰香油处理组的 TVFA、乙酸和丙酸浓度均显著下降(P<0.05).分别添加500、1500 mg/L 这2种植物精油处理组的体外干物质降解率(IVDMD)显著下降(P<0.05).综合分析，肉桂油和留兰香油的添加量为100 mg/L 时有利于调控瘤胃微生物发酵，当添加剂量大于500 mg/L时对瘤胃发酵不利.
채용4×5이인자시험설계，연구육계유화류란향유대류위체외발효화사량강해삼수적영향.결과표명：수발효시간적연장，첨가0、100、500 mg/L발효액적육계유화류란향유처리조적안태담(NH3-N)농도지속승고，첨가1500 mg/L처리조적 NH3-N농도궤호몰유변화，이첨가500、1500 mg/L육계유처리조적미생물단백(MCP)농도선하강후상승.여대조조상비，첨가100 mg/L류란향유처리조적MCP농도유승고적추세，첨가1500 mg/L류란향유각강저료 MCP 농도(P<0.05).첨가100 mg/L 류란향유처리조재발효후기(48、72 h)총휘발성지방산(TVFA)、을산화병산적농도현저승고(P<0.05)，이첨가500、1500 mg/L육계유화류란향유처리조적 TVFA、을산화병산농도균현저하강(P<0.05).분별첨가500、1500 mg/L 저2충식물정유처리조적체외간물질강해솔(IVDMD)현저하강(P<0.05).종합분석，육계유화류란향유적첨가량위100 mg/L 시유리우조공류위미생물발효，당첨가제량대우500 mg/L시대류위발효불리.
Invitro batch fermentation trial was used to study the effect of cinnamon oil and spearmint oil with different dose levels on subsequent 72 h rumen fermentation and diet digestibility in a 4 × 5 facto-rial experimental design.The results showed that with prolonging the fermentation time,the concentrations of ammonia N (NH3-N)were continue to rise by adding 0,100 and 500 mg/L cinnamon oil and spearmint oil,and remain unchanged by adding 1 500 mg/L cinnamon oil and spearmint oil,and microbial protein (MCP)concentrations decreased and then increased with adding cinnamon oil at the dose level of 500 and 1 500 mg/L.Compared with the control groups,MCP concentrations tended to increase by adding 100 mg/L spearmint oil,and decreased (P<0.05)by adding 1 500 mg/L spearmint oil.Concentrations of total volatile fatty acid (TVFA),propionate and acetate increased (P<0.05)with adding 100 mg/L spearmint oil at 48 and 72 h fermentation,and decreased (P<0.05)by adding 500 and 1 500 mg/L spearmint oil and cinnamon oil.At the dose level of 500 and 1 500 mg/L,spearmint oil and cinnamon oil all decreased (P<0.05)the invitro dry matter digestibility (IVDMD).In general,the addition of spearmint oil and cinnamon oil may be beneficial to manipulate rumen microbial fermentation at the dose level of 100 mg/L,and harm-ful to the rumen fermentation at the dose more than 500 mg/L.