不同水平脂肪酸钙对瘤胃发酵的影响

Effects of Different Levels of Long-chain Fatty Acids Calcium on Rumen Fermentation

本试验选用4只装有永久瘤胃瘘管的羯羊,采用4×4拉丁方设计;对照组羊饲喂基础日粮,3个试验组在基础日粮中分别添加脂肪酸钙2%、4%和6%。探讨日粮中添加保护油脂对绵羊瘤胃发酵的影响。结果表明,日粮中添加脂肪酸钙对瘤胃液pH值、乙酸、丙酸、丁酸浓度、乙酸与丙酸之比值没有明显影响。

Four steer with permanent rumen and cannulas were chosen and arranged in a 4×4 latin square trial.2%,4% and 6% of long-chain fatty acids calcium was supplemented to the base diet.The experiment was conducted to study the effects of different levels of protected fat on rumen fermentation.The results showed as follows:The rumen fermentation characteristics such as acetate,propionate and butyrate content,and acetarte/propionate ration,were not affected by supplementing long-chain fatty acids calcium.