脂肪酸组合对体外瘤胃微生物发酵挥发性脂肪酸的影响

doi:10.16431/j.cnki.1671-7236.2019.10.012

摘要/Abstract

摘要： 为研究长链脂肪酸组合对体外培养瘤胃微生物发酵挥发性脂肪酸（VFA）的影响，并得出最优脂肪酸组合及添加水平，试验选取硬脂酸、油酸、亚油酸及α-亚麻酸4种脂肪酸因子，设置0.5%、1.0%、1.5%等3个水平进行L₉（3⁴）正交试验，其中Ⅰ~Ⅸ组为试验组、Ⅹ组为对照组，各处理均设3个重复。以3头瘤胃瘘管山羊为瘤胃液供体进行体外发酵试验，测定各组培养液VFA 24 h内的动态变化。结果显示，各组的总挥发性脂肪酸（TVFA）浓度总体上呈先上升后下降再上升的波动变化趋势。其中在6 h时Ⅶ组TVFA浓度最高。乙酸/丙酸比值总体呈下降趋势，6 h前下降较快，6 h后趋于平缓。丁酸摩尔百分比在7.97%~15.41%间变动。主成分与最优组合分析表明，TVFA浓度影响的主次顺序为亚油酸、油酸、硬脂酸、α-亚麻酸；以添加1.5%硬脂酸、0.5%油酸、1.5%亚油酸、0.5%α-亚麻酸时组合效应最好。

关键词: 长链脂肪酸组合; 瘤胃微生物; 发酵; 挥发性脂肪酸(VFA)

Abstract: In order to study the effects of long-chain fatty acid combinations of stearic acid,oleic acid,linoleic acid and α-linolenic acid (ALA) on volatile fatty acid (VFA) in vitro fermentation,and to obtain their optimal fatty acid combination and the levels of addition,the orthogonal test were conducted using L₉ (3⁴) orthogonal table with 4 factors (stearic acid,oleic acid,linoleic acid,ALA) and 3 levels (0.5%,1.0%,1.5%).Treatments were run in triplicate.The test groups were divided into 10 groups:Ⅰ-Ⅸ (test groups) and Ⅹ (control group).Three rumen fistula goats were provided with rumen fluid for in vitro culture,and the 24 h dynamics of VFA concentration were measured.The results showed as follows:The concentration of total volatile fatty acid (TVFA) in all groups fluctuated with time,and had a first upward,then down and upward again trend.At 6 h,the TVFA concentration of group Ⅶ was the highest.The acetate acid/propionate acid dropped rapidly before 6 h,and leveled off after 6 h.The percentage of butyric acid molar concentration in TVFA was changed from 7.97% to 15.41%.Principal component and optimal combination analysis showed that the order affecting the TVFA concentration was linoleic acid,oleic acid,stearic acid,and ALA.The combination effect was best when 1.5% stearic acid,0.5% oleic acid,1.5% linoleic acid,and 0.5% ALA were added.

Key words: long-chain fatty acid combination; rumen microbe; fermentation; VFA

中图分类号:

S816

习瓒娜, 高健, 王梦芝. 脂肪酸组合对体外瘤胃微生物发酵挥发性脂肪酸的影响[J]. 中国畜牧兽医, 2019, 46(10): 2916-2926.

XI Zanna, GAO Jian, WANG Mengzhi. Effects of Long-Chain Fatty Acid Combinations on Volatile Fatty Acid in Ruminal Microorganism in Vitro Fermentation[J]. China Animal Husbandry and Veterinary Medicine, 2019, 46(10): 2916-2926.

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