草业学报Issue(6)：85-91,7.DOI:10.11686/cyxb2014213
柴胡皂苷对体外发酵参数及细菌数量变化的影响
Effects of saikosaponin on in vitro fermentation parameters and bacterial quantity
摘要
Abstract
An experiment was conducted to investigate the effects of saikosaponin (SSA)on in vitro fermenta-tion parameters and bacterial quantity.Four treatments consisting of supplemental SSA at 0,0.25,0.5,and 1.0 g/kg dry matter (DM)were combined with 0.5 g total mixed ration (TMR),50 mL basal media and 25 mL rumen fluid obtained from ruminally cannulated,lactating Holstein dairy cows.The treatments were ran-domly assigned to 5 of 20 incubation bottles.Cumulative gas production (GP)was continuously monitored by an automated trace gas recording system (AGRS-III,Beijing)at 39℃ during the 48 h incubation.Relative con-tent of the bacterial community in the in vitro culture fluid was analyzed by real-time quantitative PCR.The results revealed that SSA at 0.25 g/kg could increase dry matter degradability (DMD,P =0.08),total gas production (GP,P <0.05)and the concentration of acetate,propionate and total volatile fatty acids (TVFA) (P <0.05).Adding SSA at 0.5 and 1.0 g/kg level did not affect GP kinetics and DMD,while it increased the concentration of acetate and TVFA (P <0.05).The supplement of SSA increased the relative quantity of Ru-minococcus albus and Streptococcus bovis (P <0.05),but decreased the content of Prevotella brevis and Rumi-nobacter amylophilus (P <0.05).Therefore,SSA supplementation improved gas production,increased VFA concentrations and the quantity of major microbial species in the in vitro culture fluid,which indicates that SSA may be beneficial for the manipulation of rumen microbial fermentation in vitro .关键词
柴胡皂苷/体外发酵/细菌数量Key words
saikosaponin/in vitro fermentation/bacterial quantity引用本文复制引用
潘龙,张幸开,牛俊丽,卜登攀,杜洪,程建波,孙先枝,王秀敏,秦俊杰,袁耀明..柴胡皂苷对体外发酵参数及细菌数量变化的影响[J].草业学报,2015,(6):85-91,7.基金项目
“十二五”科技支撑计划（2012BAD12B02-5），中国农业科学院科技创新工程（ASTIP-IAS07）和动物营养学国家重点实验室自主课题（2004DA125184G1103）资助。 （）
