家畜生态学报2018，Vol.39Issue(4)：33-37,5.
麻叶荨麻和羊草比例对体外培养瘤胃微生物发酵参数的影响
Effects of the Ratio of Leymus chinensis and Urtica cannbinau on Rumen Microbial Fermentation in vitro
摘要
Abstract
This experiment was conducted to investigate the effect of the ratio of Leymus chinensis and Urtica cannbinau on rumen fermentation parameters in vitro.The experiment was divided into 5 groups according to the ratio of Leymus chinensis and Urtica cannbinau:0 ∶ 100 (A),30 ∶ 70 (B),50 ∶ 50 (C),70 ∶ 30 (D),100 ∶ 0 (E) for the in vitro culture.The rumen fluid was collected to detect the fermentation parameters at 0,1,3,6,12 and 24 h.The results showed that:(1)pH was higher in group A and group C at 1,3,6 h(P＜0.05),with the highest value falling in group C (P＜0.05).(2)the groups D and E had a higher NH3-N concentration at 3,6,12,24 h (P＜0.05).(3)Microbial protein (MCP) was higher in group A and group C at 1,3,6 and 24 h (P＜0.05),and the highest value was observed in group C (P＜0.05).(4)Gas yield was higher in group A,group B and group C during the periods of 0 to 1 h,1 to 3 h (P＜0.05),and it was the highest in group C among groups.(5)The digestibility of NDF was the highest in group C (P＜0.05).In summary,Leymus chinensis and Urtica cannbinau ratio of 50 ∶ 50 in substrate showed comparatively higher pH and lower ammonia concentration.At the same time,the microbial protein content,gas production and 24 h NDF degradation rate were also higher.These results indicated Leymus chinensis to Urtica cannbinau ratio of 50 ∶ 50 was beneficial to the fermentation of rumen microbes and the digestibility of substrate.关键词
荨麻/羊草/体外发酵/瘤胃微生物Key words
leymus chinensis/urtica cannbinau/in vitro fermentation/rumen microbe分类
农业科技引用本文复制引用
王珊,史良峰,张振斌,王梦芝,张晓庆..麻叶荨麻和羊草比例对体外培养瘤胃微生物发酵参数的影响[J].家畜生态学报,2018,39(4):33-37,5.基金项目
国家自然基金(31672446,31402119) （31672446,31402119）
江苏省苏北科技专项(富民强县:BN2016096) （富民强县:BN2016096）
