体外法研究恰玛古提取物对绵羊瘤胃发酵和营养物质降解率的影响OA
In vitro study on the effects of Qamgur extract on rumen fermentation and nutrient degradation rate in sheep
试验旨在探究不同水平的恰玛古提取物(Qamgur extract,QE)对体外瘤胃发酵特性、养分降解率及产气动力学的影响.采用单因素试验设计,设1个对照组(CON组)且仅使用基础日粮,4个试验组则在基础日粮风干物质基础上分别添加0.5%、1.0%、1.5%和2.0%的QE(QE0.5组、QE1.0组、QE1.5组、QE2.0组),每组设3次重复,每份样品检测3次.通过体外产气法培养48 h,测定养分降解率、发酵参数及动态产气量.结果显示:QE1.5组和QE2.0组的干物质降解率(DMD)显著高于CON组(P<0.05),QE1.5组的中性洗涤纤维降解率(NDFD)显著高于 CON 组和 QE0.5 组(P<0.05).QE1.5 组乙酸(AA)浓度显著高于 CON 组、QE0.5 组(P<0.05),总挥发性脂肪酸(TVFA)浓度显著高于CON组、QE0.5组和QE1.0组(P<0.05),氨态氮(NH₃-N)浓度显著低于CON组、QE0.5组和QE1.0组(P<0.05),微生物蛋白(MCP)产量显著高于CON组和QE2.0组(P<0.05).QE1.5组和QE2.0组12 h总产气量显著高于CON组(P<0.05);各添加组24、36 h总产气量均显著高于CON组(P<0.05);QE1.0组、QE1.5组和QE2.0组48 h总产气量显著高于CON组和QE0.5组(P<0.05).研究表明,在体外发酵条件下,添加QE能够有效优化瘤胃发酵模式,提高纤维类物质的降解效率与氮利用效率,且以添加水平为1.5%时的效果最佳.
The experiment aimed to investigate the effects of different levels of Qamgur extract(QE)on the characteristics of in vitro rumen fermentation,nutrient degradation rate,and gas production kinetics.A single-factor experimental design was adopted,with one control group(CON group)fed only the basal diet,and four experimental groups fed the basal diet supplemented with 0.5%,1.0%,1.5%,and 2.0%of QE(QE0.5 group,QE1.0 group,QE1.5 group,QE2.0 group),respectively.Each group had three replicates,and each sample was tested three times.The in vitro gas production method was used to cultivate for 48 hours,and the nutrient degradation rate,fermentation parameters,and dynamic gas production volume were determined.The results showed that the dry matter degradation rate(DMD)of the QE1.5 group and QE2.0 group was significantly higher than that of the CON group(P<0.05),and the neutral detergent fiber degradation rate(NDFD)of the QE1.5 group was significantly higher than that of the CON group and QE0.5 group(P<0.05).The acetic acid(AA)concentration of the QE1.5 group was significantly higher than that of the CON group and QE0.5 group(P<0.05),the total volatile fatty acid(TVFA)concentration was significantly higher than that of the CON group,QE0.5 group,and QE1.0 group(P<0.05),the ammonia nitrogen(NH ₃-N)concentration was significantly lower than that of the CON group,QE0.5 group,and QE1.0 group(P<0.05),and the microbial protein(MCP)production was significantly higher than that of the CON group and QE2.0 group(P<0.05).The total gas production of the QE1.5 group and QE2.0 group at 12 hours was significantly higher than that of the CON group(P<0.05).The total gas production of each addition group at 24 and 36 hours was significantly higher than that of the CON group(P<0.05).The total gas production of the QE1.0 group,QE1.5 group,and QE2.0 group at 48 hours was significantly higher than that of the CON group and QE0.5 group(P<0.05).The study demonstrated that in vitro fermentation conditions,adding QE can effectively optimize the rumen fermentation mode,improve the degradation efficiency of fiber substances and nitrogen utilization efficiency,and the effect is best when the addition level is 1.5%.
姜楠;段耀辉;魏晨;石晓雷;柏妍
新疆农业职业技术大学,新疆 昌吉 831100新疆农业职业技术大学,新疆 昌吉 831100青海大学农牧学院,青海 西宁 810016山东省农业科学院,山东 济南 250131山东省农业科学院,山东 济南 250131
农业科技
恰玛古提取物体外瘤胃发酵养分降解率挥发性脂肪酸
Qamgur extractIn vitro rumen fermentationNutrient degradation rateVolatile fatty acids
《现代畜牧兽医》 2026 (4)
51-56,6
山东省中央领导地方科技发展资金项目(YDZX2023012)青海大学青年科研基金项目(2023QNY3)
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