不同氮源飼糧添加低水平縮合單寧對體外發(fā)酵的影響
發(fā)布時間：2018-10-20 12:43
【摘要】：本實驗分別以豆粕和苜蓿干草為氮源飼糧,以此做底物添加低水平縮合單寧,進行體外發(fā)酵試驗,研究不同氮源飼糧添加低水平縮合單寧對瘤胃體外發(fā)酵參數(shù)的影響,為縮合單寧在保護過瘤胃蛋白的進一步應用上提供科學依據(jù)。體外培養(yǎng)試驗：研究不同氮源飼糧添加低水平縮合單寧對瘤胃體外發(fā)酵參數(shù)的影響。底物分別為豆粕飼糧和苜蓿干草飼糧各2g,分別添加0.3%、0.6%、0.9%的低水平縮合單寧,標記為豆粕組對照組(0%)、豆粕組D1(0.3%)、豆粕組D2(0.6%)、豆粕組D3(0.9%)和苜蓿干草組對照組(0%)、苜蓿干草組M1(0.3%)、苜蓿干草組M2(0.6%)、苜蓿干草組M3(0.9%)。體外培養(yǎng)24h后測定各處理組的pH值、產氣量、氨態(tài)氮、菌體蛋白、揮發(fā)性脂肪酸。結果表明：在豆粕飼糧和苜蓿干草飼糧中添加低水平縮合單寧,隨著縮合單寧含量的增加和發(fā)酵時間的延長,pH值呈下降趨勢。豆粕組在6h時,D2組和D3組顯著低于D1組。在苜蓿干草中添加不同量低水平縮合單寧時,各個采樣時間點組內差異均不顯著。產氣量在整個過程中差異顯著,隨著縮合單寧添加量的增多而下降,豆粕組產氣量高于苜蓿干草組的產氣量,豆粕和苜蓿干草中添在加0.9%的低水平縮合單寧時產氣量最低,低水平縮合單寧有降低產氣量的作用。添加低水平縮合單寧在豆粕飼糧和苜蓿干草飼糧中,隨著時間的延長,氨態(tài)氮的含量呈增加的趨勢,縮合單寧添加量的增加,氨態(tài)氮含量的增長速度降低,在24h時增長速度有回升的趨勢。苜蓿干草飼糧和豆粕飼糧中添加低水平縮合單寧,D1組、D3組和M1組、M3組的菌體蛋白含量呈先上升后下降的趨勢,D2組和M2組的菌體蛋白含量呈下降趨勢。總的揮發(fā)性脂肪酸和乙酸含量最低的是M3.組,其次是M2組和M1組,在體外發(fā)酵的整個過程中,均顯著低于豆粕的三個處理組,但隨著時間的延長,差異逐漸減少。兩種氮源飼料中丙酸的產量最高的組分別是D3組和M3組。不同氮源飼糧中低水平縮合單寧的添加量的大小,對瘤胃發(fā)酵參數(shù)有一定的影響。隨著低水平縮合單寧添加量的增多,pH值下降緩慢,產氣量顯著降低,氨態(tài)氮的含量呈緩慢上升的趨勢,菌體蛋白的含量以及總揮發(fā)性脂肪酸和乙酸的含量均呈下降的趨勢,丙酸的含量隨著低水平縮合單寧添加量的增多而增加。與豆粕相比,苜蓿干草中添加低水平縮合單寧后各類揮發(fā)性脂肪酸是較低的,且揮發(fā)性脂肪酸維持在一個穩(wěn)定的狀態(tài),低水平縮合單寧的添加量對揮發(fā)性脂肪酸的影響較小。
[Abstract]:In this experiment, soybean meal and alfalfa hay were used as substrate to add low level condensed tannin, and in vitro fermentation experiment was carried out to study the effect of low level condensed tannin on rumen fermentation parameters. It provides scientific basis for further application of condensed tannin in protecting rumen protein. In vitro culture experiment: the effect of low level condensed tannin on rumen fermentation parameters was studied. The substrate was soybean meal diet and alfalfa forage diet of 2 g, respectively, adding 0.3% 0. 6% of low level condensed tannin, and 2 g of alfalfa hay diet, respectively. It was labeled as soybean meal group (0%), soybean meal group D1 (0.3%), soybean meal group D2 (0.6%), soybean meal group D3 (0.9%) and alfalfa hay group (0%), alfalfa hay group M1 (0.3%), alfalfa hay group M2 (0.6%), alfalfa hay group M3 (0.9%). The pH value, gas production, ammonia nitrogen, bacterial protein and volatile fatty acids were measured after 24 hours of culture in vitro. The results showed that the pH value of soybean meal and alfalfa hay diet decreased with the increase of condensate tannin content and fermentation time. Group D 2 and group D 3 were significantly lower than group D 1 at 6 h after soybean meal treatment. When different amounts of condensed tannins were added to alfalfa hay, there was no significant difference among different sampling time points. The gas production of soybean meal group was higher than that of alfalfa hay group, and the gas production of soybean meal and alfalfa hay was the lowest when adding 0.9% of low level condensed tannin. Low level condensed tannin can reduce gas production. Adding low level condensed tannin into soybean meal diet and alfalfa hay diet, the content of ammonia nitrogen increased with the increase of time, and the increasing rate of ammonia nitrogen content decreased with the increase of condensed tannin content. In 24 hours, the growth rate has a trend of recovery. The bacterial protein content in alfalfa hay diet and soybean meal diet increased at first and then decreased in D1 group, D3 group and M1 group, but decreased in D2 group and M2 group. The content of total volatile fatty acids and acetic acid was the lowest in M3. Group M2 and group M1 were significantly lower than the three groups of soybean meal in the whole process of in vitro fermentation, but the difference gradually decreased with the prolongation of time. The highest yield of propionic acid in two kinds of nitrogen feed was D 3 and M 3, respectively. The addition of low level condensed tannin in different nitrogen sources had a certain effect on rumen fermentation parameters. With the increase of the amount of condensed tannin at low level, the pH value decreased slowly, the gas production decreased significantly, the content of ammonia nitrogen increased slowly, the content of bacterial protein, the contents of total volatile fatty acids and acetic acid decreased. The content of propionic acid increased with the increase of low level condensed tannin. Compared with soybean meal, all kinds of volatile fatty acids in alfalfa hay were lower after adding low level condensed tannins, and the volatile fatty acids remained in a stable state, and the effect of low level condensed tannin on volatile fatty acids was less.
【學位授予單位】：延邊大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：S816.7
本文編號：2283222
[Abstract]:In this experiment, soybean meal and alfalfa hay were used as substrate to add low level condensed tannin, and in vitro fermentation experiment was carried out to study the effect of low level condensed tannin on rumen fermentation parameters. It provides scientific basis for further application of condensed tannin in protecting rumen protein. In vitro culture experiment: the effect of low level condensed tannin on rumen fermentation parameters was studied. The substrate was soybean meal diet and alfalfa forage diet of 2 g, respectively, adding 0.3% 0. 6% of low level condensed tannin, and 2 g of alfalfa hay diet, respectively. It was labeled as soybean meal group (0%), soybean meal group D1 (0.3%), soybean meal group D2 (0.6%), soybean meal group D3 (0.9%) and alfalfa hay group (0%), alfalfa hay group M1 (0.3%), alfalfa hay group M2 (0.6%), alfalfa hay group M3 (0.9%). The pH value, gas production, ammonia nitrogen, bacterial protein and volatile fatty acids were measured after 24 hours of culture in vitro. The results showed that the pH value of soybean meal and alfalfa hay diet decreased with the increase of condensate tannin content and fermentation time. Group D 2 and group D 3 were significantly lower than group D 1 at 6 h after soybean meal treatment. When different amounts of condensed tannins were added to alfalfa hay, there was no significant difference among different sampling time points. The gas production of soybean meal group was higher than that of alfalfa hay group, and the gas production of soybean meal and alfalfa hay was the lowest when adding 0.9% of low level condensed tannin. Low level condensed tannin can reduce gas production. Adding low level condensed tannin into soybean meal diet and alfalfa hay diet, the content of ammonia nitrogen increased with the increase of time, and the increasing rate of ammonia nitrogen content decreased with the increase of condensed tannin content. In 24 hours, the growth rate has a trend of recovery. The bacterial protein content in alfalfa hay diet and soybean meal diet increased at first and then decreased in D1 group, D3 group and M1 group, but decreased in D2 group and M2 group. The content of total volatile fatty acids and acetic acid was the lowest in M3. Group M2 and group M1 were significantly lower than the three groups of soybean meal in the whole process of in vitro fermentation, but the difference gradually decreased with the prolongation of time. The highest yield of propionic acid in two kinds of nitrogen feed was D 3 and M 3, respectively. The addition of low level condensed tannin in different nitrogen sources had a certain effect on rumen fermentation parameters. With the increase of the amount of condensed tannin at low level, the pH value decreased slowly, the gas production decreased significantly, the content of ammonia nitrogen increased slowly, the content of bacterial protein, the contents of total volatile fatty acids and acetic acid decreased. The content of propionic acid increased with the increase of low level condensed tannin. Compared with soybean meal, all kinds of volatile fatty acids in alfalfa hay were lower after adding low level condensed tannins, and the volatile fatty acids remained in a stable state, and the effect of low level condensed tannin on volatile fatty acids was less.
【學位授予單位】：延邊大學
【學位級別】：碩士
【學位授予年份】：2015
【分類號】：S816.7
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