›› 2013, Vol. 40 ›› Issue (1): 103-107.

• 动物营养与饲料科学 • 上一篇    下一篇

蒺藜皂苷对体外瘤胃发酵的影响

冯志华1, 高艳霞1, 龚建刚2, 李建国1   

  1. 1. 河北农业大学动物科技学院, 河北保定 071000;
    2. 河北农业大学食品科技学院, 河北保定 071000
  • 收稿日期:2012-08-06 出版日期:2013-01-20 发布日期:2013-01-14
  • 通讯作者: 李建国(1959-),男,河北人,教授,研究方向:反刍动物营养。E-mail:jgliauh@gmail.com E-mail:jgliauh@gmail.com
  • 作者简介:冯志华(1975-),女,河北人,博士生,副教授,研究方向:反刍动物营养。
  • 基金资助:
    现代农业产业技术体系建设专项资金项目(CARS-37)。

Effects of Gross Saponins from Tribulus terrestris on Ruminal Fermentation Characteristics in vitro

FENG Zhi-hua1, GAO Yan-xia1, GONG Jian-gang2, LI Jian-guo1   

  1. 1. College of Animal Science and Technology, Agricultural University of Hebei, Baoding 071000, China;
    2. College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China
  • Received:2012-08-06 Online:2013-01-20 Published:2013-01-14

摘要: 试验旨在利用人工瘤胃双外流连续培养系统,初步研究日粮中添加不同浓度(0、0.15、0.30、0.60 g/L)蒺藜皂苷(GSTT)对反刍动物瘤胃发酵参数的影响。结果表明,日粮添加不同水平GSTT对瘤胃pH、总挥发性脂肪酸(TVFA)浓度无显著影响(P>0.05);随着GSTT添加水平的提高,人工瘤胃液内NH3-N浓度、乙酸摩尔比例和乙酸/丙酸比例显著降低(P<0.05),丙酸摩尔比例显著升高(P<0.05)。提示,GSTT可望作为一种潜在的反刍动物瘤胃发酵调控剂来改变瘤胃发酵模式,改善对饲料能量和蛋白质的利用效率。综合考虑,0.30 g/L GSTT为较适宜添加量。

关键词: 蒺藜; 皂苷; 连续培养; 发酵特性

Abstract: The objective of this study was to evaluate the effect of gross saponin from Tribulus terrestris(GSTT) on ruminal fermentation characteristics in vitro using dual-flow continuous culture system.It was concluded that adding with 0,0.15,0.30 and 0.60 g/L of GSTT had no effect on ruminal pH and the concentration of total volatile fatty acids (TVFA)(P>0.05). Molar proportion of acetate,acetate to propionate ratio as well as NH3-N concentration significantly decreased(P<0.05),molar proportion of propionate significantly increased(P<0.05) with the concentration of GSTT adding.Theses results indicated that GSTT had a potential to be used as a rumen modulator to change the fermentation patterns and improve the utilization efficiency of energy and protein. Overall,it was suitable for supplementing 0.30 g/L GSTT.

Key words: Tribulus terrestris; saponins; dual-flow continuous culture; fermentation characteristics

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