添加不同发酵菌剂的完全混合发酵日粮对延边黄牛瘤胃微生物体外发酵特性的影响

doi:10.16431/j.cnki.1671-7236.2018.04.010

Abstract

Abstract:

This experiment was conducted to investigate the effect of TMF with different fermentation agents on in vitro fermentation characteristics of rumen microorganisms in Yanbian Yellow cattle.The experiment was divided into four experimental groups:CON group (control group),T1 group (adding NFK),T2 group (adding RJ) and T3 group (adding CT-10) with three replicates per group.The TMR with different fermentation agents was loaded into the fermentation bag and sealed at room temperature for 7 d.And then,the ruminal DM disappearance rate was determined by Nylon Bag Technique and the fermentation characteristics were measured by in vitro gas production technique.The results showed that:With the prolonging of fermentation time,the different fermentation agents could significantly affect the rumen DM disappearance rate,pH,gas production,gas composition,volatile fatty acid (VFAs) and microbial protein content (MCP) in different extent.At 8 h,compared with the control group,the rumen DM disappearance rate of T1 and T3 groups were significantly increased (P < 0.05),but there was no significant difference among the groups at the other time periods (P > 0.05).The pH of culture medium in each experimental group decreased gradually,and the pH in T2 group was significantly lower than that in control group when cultivated for 1 h (P < 0.05).The content of VFAs in each experimental group showed an upward trend.At 12 h,the content of NH₃-N in T3 group was highest (5.79 mg/dL),while T2 group was lower than the control group (P > 0.05).The content of MCP increased first,then decreased and then increased.At 1,3 and 12 h,the MCP contents of the experimental groups were significantly lower than that in control group (P < 0.05),but there was no significant difference at 6 and 9 h (P > 0.05).After 1 h cultivation,different fermentation agents had no significant effect on gas production (P > 0.05).At 9 and 12 h,the control group had the highest gas production,and significantly higher than experimental groups (P < 0.05).The changes of H₂ production in group tended to be consistent,showing the fluctuation state.With the prolongation of incubation time,the content of CH₄ and CO₂ showed a rising trend and were significantly affected by different fermentation agents (P < 0.05).In conclusion,we found that the DM disappearance rate of T3 group was higher,and the ferment effect of CT-10 was equivalent with T2 group adding RJ which could efficiently improve the rumen fermentation characteristics,so CT-10 could be used into IMF of Yanbian Yellow cattle.

Key words: fermentation agents; Yanbian Yellow cattle; DM disappearance rate; in vitro fermentation characteristics

CLC Number:

S816.6

ZHANG Xu, GUO Panpan, YAN Changguo, GAO Qingshan, JIN Xijiu. Effects of TMF with Different Fermentation Agents on in vitro Fermentation Characteristics of Rumen Microbes in Yanbian Yellow Cattle[J]. , 2018, 45(4): 916-924.

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Effects of TMF with Different Fermentation Agents on in vitro Fermentation Characteristics of Rumen Microbes in Yanbian Yellow Cattle

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