沙葱对牛瘤胃体外发酵参数和产气量的影响

Effects of Allium mongolicum Regel extract on rumen fermentation parameters and gas production in vitro

目的探究添加沙葱对牛瘤胃体外发酵和产气量的影响。方法实验分为对照组(以玉米秸秆为发酵底物)和沙葱处理组(在发酵底物中添加沙葱),每组设置3个重复,于不同时间节点记录2组的产气量,并在发酵72 h后对发酵液的pH值、氨态氮以及挥发性脂肪酸进行测定。结果 12、24和72 h时,2组产气量具有一定差异,在12 h时沙葱处理组显著高于对照组(t=3.717,P=0.020 5),而24 h及72 h时沙葱组产气量极显著高于对照组(t=4.832,P=0.008 5;t=4.953,P=0.007 7)。发酵72 h时对发酵液pH值及氨态氮进行测量发现沙葱组pH值显著高于对照组(t=3.949,P=0.017 0),而对照组的氨态氮含量极显著高于沙葱组(t=-4.806,P=0.009 0)。2组挥发性脂肪酸的含量差异无统计学意义。结论在体外发酵条件下添加沙葱对瘤胃微生物发酵状态具有一定的调节作用,沙葱作为反刍动物使用的植物提取物饲料添加剂具有潜在价值。

Objective To observe the effect of Allium mongolicum Regel(AMG) extract on rumen fermentation parameters and gas production in vitro. Methods Corn straw was used as the fermentation substrate in the control group while corn straw and AMG were used in the AMG group, with three replicates in each group. The gas production in the two groups were recorded at different time points;the pH, ammonia nitrogen and volatile fatty acids of fermentation broth were determined after 72 hours of fermentation. Results The gas production in AMG group was significantly higher than in control group at 12 hours(t=3.717,P=0.020 5), and were extremely significantly higher than in control group at 24 hours and 72 hours respectively(t=4.832,P=0.008 5;t=4.953,P=0.007 7). After 72 hours of fermentation, the pH value of the fermentation broth in AMG group was significantly higher than that in the control group(t=3.949,P=0.017 0), while the ammonia nitrogen content in the control group was significantly higher than that in the AMG group(t=-4.806,P=0.009 0).There was no significant difference in the content of volatile fatty acids between the two groups. Conclusion The addition of Allium mongolicum extract in in vitro fermentation has a certain regulatory effect on rumen microbial fermentation, Allium mongolicum extract has potential value as a feed additive.