动物营养学报2019，Vol.31Issue(10)：4793-4801,9.DOI:10.3969／j.issn.1006⁃267x.2019.10.045
海带、紫菜、裙带菜3种海藻对奶牛瘤胃体外发酵参数及产气量的影响
Effects of Three Seaweeds of Kelp, Laver and Wakame on Rumen in Vitro Fermentation Parameters and Gas Production of Dairy Cows
摘要
Abstract
The purpose of this study was to compare and evaluate the effects of three seaweeds of kelp, laver and wakame on rumen in vitro fermentation of dairy cows. Ten high yield Holstein cows with close body condi?tion score and 3 births were selected and rumen fluid was collected through the oral cavity. Under the condition of in vitro fermentation, each kind of seaweed in the entire mixed diet was designed for 6 additions of 0 ( con?trol) , 2%, 4%, 6%, 8%, 10%, and 8 repeats per addition, respectively. A total of 3 batches was carried out. After 48.0 h fermentation in vitro, the fermentation parameters were measured and the gas production was recorded. The results showed as follows: 1) compared with the control group, the addition of 4% to 8% kelp could significantly reduce the gas production at 48.0 h, the addition of 2% to 4% kelp could significantly de?crease the concentration of ammonia nitrogen ( NH3?N) and significantly increase the concentration of microbi?al protein ( MCP) ( P＜0.05) , and the addition of 2% to 6% kelp could also significantly increase the dry mat?ter disappearance rate ( P＜0.05). 2) Compared with the control group, the addition of 2% to 8% laver could significantly increase the gas production at 48.0 h and MCP concentration ( P＜0.05) , and the addition of 4%to 8% laver could significantly increase the dry matter disappearance rate ( P＜0.05). 3) Compared with the control group, the addition of 2% to 4% wakame could significantly increase the gas production at 48.0 h and MCP concentration ( P＜0.05) , and the addition of 2% to 8% wakame could significantly increase the dry mat?ter disappearance rate ( P＜0.05). It can be seen that kelp, laver and wakame as feed raw materials can effec?tively regulate rumen fermentation environment and the gas production under in vitro fermentation conditions, and the improving fermentation effect of laver is better than that of kelp and wakame under the same addition. [ Chinese Journal of Animal Nutrition, 2019, 31(10) :4793?4801]关键词
海带/紫菜/裙带菜/瘤胃/体外发酵Key words
kelp/laver/wakame/rumen/in vitro fermentation分类
农业科技引用本文复制引用
孙福昱,赵一广,薛夫光,华登科,杜春梅,蒋林树,熊本海..海带、紫菜、裙带菜3种海藻对奶牛瘤胃体外发酵参数及产气量的影响[J].动物营养学报,2019,31(10):4793-4801,9.基金项目
北京市奶牛创新团队( bjcystx⁃ny⁃1) （ bjcystx⁃ny⁃1）
