CAJ | 학술논문

本试验旨在通过体外产气法研究甜菜碱对奶牛瘤胃体外发酵参数的影响. 试验分为3组,对照组、试验Ⅰ组和试验Ⅱ组,分别添加 0、1. 2、3. 6 mg 甜菜碱于 45 mL 瘤胃发酵液和300 mg奶牛全混合日粮中进行发酵,于3、6、12、18和24 h读取产气量,并测定6、12、和24 h的pH,干物质降解率,氨氮、挥发性脂肪酸、乳酸和菌体蛋白含量. 结果表明:1)在各时间点试验组的产气量均高于对照组,其中试验Ⅱ组在3和6 h显著高于对照组( P<0.05). 2)随着发酵时间延续,发酵液的pH逐渐减小,且在6 h试验Ⅱ组显著低于对照组( P<0.05);试验组的干物质降解率和菌体蛋白含量均高于对照组,其中在6 h达到显著水平( P<0.05);试验组在12 h氨氮含量极显著高于对照组( P<0.01) ,试验Ⅱ组24 h显著高于对照组( P<0.05). 3)试验组发酵液中的挥发性脂肪酸含量较对照组有增加趋势;在6 h,试验Ⅱ组的丁酸含量显著高于对照组( P<0.05);在12 h,试验组的异丁酸含量极显著高于对照组( P<0.01) ,异戊酸含量显著高于对照组( P<0.05) ,戊酸含量显著或极显著高于对照组( P<0.05或P<0.01) ,乙酸/丙酸极显著高于对照组( P<0.01). 结果提示,添加1.2和3.6 mg的甜菜碱可以降低瘤胃体外发酵pH,提高产气量,干物质降解率,氨氮、菌体蛋白、挥发性脂肪酸含量,并呈现剂量依赖性.
본시험지재통과체외산기법연구첨채감대내우류위체외발효삼수적영향. 시험분위3조,대조조、시험Ⅰ조화시험Ⅱ조,분별첨가 0、1. 2、3. 6 mg 첨채감우 45 mL 류위발효액화300 mg내우전혼합일량중진행발효,우3、6、12、18화24 h독취산기량,병측정6、12、화24 h적pH,간물질강해솔,안담、휘발성지방산、유산화균체단백함량. 결과표명:1)재각시간점시험조적산기량균고우대조조,기중시험Ⅱ조재3화6 h현저고우대조조( P<0.05). 2)수착발효시간연속,발효액적pH축점감소,차재6 h시험Ⅱ조현저저우대조조( P<0.05);시험조적간물질강해솔화균체단백함량균고우대조조,기중재6 h체도현저수평( P<0.05);시험조재12 h안담함량겁현저고우대조조( P<0.01) ,시험Ⅱ조24 h현저고우대조조( P<0.05). 3)시험조발효액중적휘발성지방산함량교대조조유증가추세;재6 h,시험Ⅱ조적정산함량현저고우대조조( P<0.05);재12 h,시험조적이정산함량겁현저고우대조조( P<0.01) ,이무산함량현저고우대조조( P<0.05) ,무산함량현저혹겁현저고우대조조( P<0.05혹P<0.01) ,을산/병산겁현저고우대조조( P<0.01). 결과제시,첨가1.2화3.6 mg적첨채감가이강저류위체외발효pH,제고산기량,간물질강해솔,안담、균체단백、휘발성지방산함량,병정현제량의뢰성.
The present study was conducted to investigate the effects of betaine on in vitro rumen fermentation parameters of cows. The test was divided into 3 groups. Betaine was added at levels of 0, 1.2 and 3.6 mg in 45 mL rumen fluid with 300 mg total mixed ration for cows in control group, test groupⅠand test groupⅡ, respectively. Gas production ( GP) was recorded respectively at 3, 6, 12, 18 and 24 h. The parameters of pH, dry matter degradation rate ( DMD) , and the contents of ammonia nitrogen, volatile fatty acid ( VFA) , lactic acid and bacteria protein were determined at 6, 12 and 24 h, respectively. The results showed as follows:1) GP at different time points in test groups was higher than that in control group, and at 3 and 6 h, the differ-ences between test group Ⅱ and control group were significant ( P<0.05) . 2) With the increase of fermenta-tion time, rumen fluid pH was slightly decreased, and test groupⅡwas significantly lower than that in control group at 6 h (P<0.05); DMD and bacteria protein content in test groups were higher than those in control group, and the differences at 6 h were significant ( P<0.05);the content of ammonia nitrogen in test groups at 12 h was significantly higher than that in control group ( P<0.05) , and test group Ⅱ at 24 h was significantly higher than that in control group ( P<0.05) . 3) All VFA contents tended to be increased as rumen fermentation continue; at 6 h, the content of butyric acid in test groupⅡ was significantly higher than that in control group ( P<0.05);at 12 h, compared with control group, the content of isobutyric acid in test groups was significant-ly increased (P<0.01), the content of isovaleric acid was significantly increased (P<0.05), the content of valeric acid was significantly increased ( P<0.05 or P<0.01) , and acetic acid/propionic acid was significantly increased ( P<0.01) . It is suggested that the supplementation of 1.2 and 3.6 mg betaine can decrease pH, and improve gas production, DMD, and the contents ammonia nitrogen, bacteria protein and VFA of in vitro ru-men fermentation, and the effects have dose dependent.