用体外发酵法评价亚热带几种常用反刍动物饲料的营养价值

Evaluation of Nutritional Value of Various Common Ruminant Feeds in Subtropical by in vitro Fermentation

试验旨在用体外发酵法评价亚热带多种常用反刍动物饲料的营养价值。选用甘蔗尾、紫色象草、桂闽引象草、构树、玉米秸秆、菠萝皮、鲜豆腐渣、鲜啤酒渣和罗汉果渣9种饲料作为发酵底物,通过瘘管采集成年湘东黑山羊的瘤胃液,利用全自动体外模拟瘤胃发酵设备进行48 h体外发酵。根据总产气量(TGP)、甲烷产量、干物质降解率(DMD)以及挥发性脂肪酸(VFA)浓度等发酵参数进行评价。结果表明:几种料渣中,48 h总产气量、甲烷产量、干物质降解率和VFA浓度由高到低的顺序均为鲜豆腐渣、菠萝皮、鲜啤酒渣、罗汉果渣;几种草料中,玉米秸秆的甲烷产量最高,构树的48 h总产气量、干物质降解率和VFA浓度最高,罗汉果渣的这几项指标均最低。由上述结果可知,从常规营养成分、体外发酵产气和挥发性脂肪酸浓度等方面综合考虑,除罗汉果渣外,其他8种常用饲料均可作为反刍动物的优质饲料加以开发利用。

The study was to investigate the nutritional value of various common ruminant feeds in subtropical by in vitro fermentation.Sugarcane sheath,Pennisetum purpureum Schumabcv.Red,Pennisetum purpureum Schum cv.Guiminyin,Broussonetia papyrifera,corn stover,pineapple skin,fresh bean curd residue,fresh brewer’s grains,and marc of Siraitia grosvenorii were selected as fermentation substrates.Rumen fluid was collected from adult Xiangdong black goats with permanent rumen fistula.In vitro fermentation was carried out for 48 h using fully automated in vitro simulated rumen fermentation equipment.The fermentation parameters were evaluated based on total gas production(TGP),methane production,dry matter degradation rate(DMD),and volatile fatty acid(VFA)concentration.The results showed as follows:For the residues,48 h total gas production,methane production,dry matter degradation rate and VFA concentration from high to low were fresh bean curd residue,pineapple skin,fresh brewer’s grains and marc of Siraitia grosvenorii.For the forages,methane production of corn stover were the highest,48 h total gas production,dry matter degradation rate and VFA concentration of Broussonetia papyrifera were the highest,and these indices of marc of Siraitia grosvenorii were the lowest.In conclusion,except marc of Siraitia grosvenorii,the other eight common feeds could be developed and utilized as high-quality feeds for ruminants according to the evaluation of their conventional nutrients,in vitro fermentation gas production and volatile fatty acids level.