南京农业大学学报2012，Vol.35Issue(2)：125-130,6.
不同精粗比底物时添加大蒜油对体外瘤胃微生物发酵的影响
Effects of garlic oil on in vitro fermentation by microorganisms from goat rumen under substrates with different ratios of forage to concentrate
摘要
Abstract
Different levels of garlic oil(0,30,300 and 3 000 mg·L-1 of culture fluid) were incubated for 24 h in diluted ruminal fluid with substrates with different ratios of forage to concentrate(10:0,7 =3 ,S =5 and 3 :7 ) to investigate their effects on rumen microbial fermentation. Results showed that the 24 h gas production was reduced(P<0.05) with the increasing level of garlic oil. The dynamic changes of gas production per 3 hours showed that garlic oil delayed the process of fermentation. Compared with the control .garlic oil reduced total volatile fatty acids( VFA)concentration(P<0.05) .whereas there were no significant differences(P>0.05) between 30 and 300 mg·L-1. The levels of 30 and 300 mg·L-1 reduced the proportion of acetate and ratio of acetate to propionate (P<0. 05) ,and increased the proportions of propionate and butyrate (P<0. 05). Compared with the control, the high level of garlic oil (3 000 mg·L-11)increased pH ( P<0. 05 ), while the levels of 30 and 300 mg· L-1 had no significant effects on pH ( P>0. 05 ). The concentrations of ammonia ( NH3-N) and microbial crude protein were reduced with the following order control,300 mg·L-1 ,30 mg·L-1 ,3 000 mg·L-1 ,and 30 mg·L-1 .control,3 000 mg·L-1' ,300 mg·L-1 .respectively. Compared with the other substrates,garlic oil(30 and 300 mg-L'1 )had minor reduction in 24 h gas production and total VFA concentration under high concentrate substrates, whereas it had more evident effects on reducing NH3-N concentration,acetate proportion and ratio of acetate to propionate,as well as increasing propionate proportion. In conclusion, garlic oil inhibited in vitro ruminal fermentation in a dose-dependent manner accompanied by delaying the process of fermentation. The moderate levels of garlic oil had minor depression and more optimization on rumen microbial fermentation under high concentrate substrates.关键词
大蒜油/体外发酵/挥发性脂肪酸/瘤胃Key words
garlic oil/in vitro fermentation (volatile fatty acid/rumen分类
农业科技引用本文复制引用
朱智,朱伟云..不同精粗比底物时添加大蒜油对体外瘤胃微生物发酵的影响[J].南京农业大学学报,2012,35(2):125-130,6.基金项目
江苏省自然科学基金项目(BK2007721) （BK2007721）
