›› 2017, Vol. 44 ›› Issue (3): 740-747.doi: 10.16431/j.cnki.1671-7236.2017.03.017

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Effect of Linseed Oil and Malic Acid on Rumen Fatty Acid Metabolism and Feed Degradation Rate of Yanbian Yellow Cattle

LIU Tian, Jin Zhe-yong, LI Xiang-zi, Gao Qing-shan, YAN Chang-guo   

  1. Agriculture college of Yanbian University, Yanji 133000, China
  • Received:2016-07-12 Online:2017-03-20 Published:2017-03-21

Abstract:

This experiment was conducted to study the impact of adding linseed oil and malic acid on rumen fatty acid metabolism and feed degradation rate in Yanbian Yellow cattle. 4 Yanbian Yellow cattle weighted (350±15) kg, and fitted with permanent rumen fistula were used as 4×4 Latin square design. The cattle in control group (CON group) were fed basal diet, in LO group were fed the basal diet supplemented with 475 g/d linseed oil, in LOM group were fed the basal diet supplemented with 475 g/d linseed oil and 160 g/d malic acid, in LOMS group were fed the basal diet supplemented with 475 g/d sesame oil, 160 g/d malic acid and 47.5 g/d NaHCO3. In the third and fourth day during the test period, rumen fluid was collected and measured for fatty acids. In the fifth and sixth day, nylon bag method was adopted to determine the feed degradation rate in the rumen. The results showed that the contents of the rumen fatty acids in three experimental groups were significantly higher than those in the CON group (P<0.05), excepted the contents of t11-C18:1 at 6 h. Compared with CON group, the rumen degradation rates of DM, OM, CP and NDF in LO group were all reduced. Compared with LO group, degradation rates of DM, OM, CP and NDF in LOM and LOMS groups were improved in a certain extent. The results showed that dietary linseed oil and malic acid would increase the rumen fluid fatty acids in Yanbian Yellow cattle. Linseed Oil had a trend to decline the feed degradation rate in the rumen, but the trend was opposite when combined with malic acid.

Key words: linseed oil; malic acid; Yanbian Yellow cattle; rumen; fatty acid

CLC Number: