酵母多糖对哺乳犊牛瘤胃发酵的影响

doi:10.16431/j.cnki.1671-7236.2018.06.016

Abstract

Abstract:

This experiment was designed to investigate the effects of different dosage of yeast polysaccharide on rumen fermentation of pre-weaning calves.56 Holstein calves with similar body weight and birthday were selected and allotted randomly to four groups with 14 calves (6 heifers and 8 bulls) each group.Calves in groupⅠ(control group)were fed the basis diet,and groups Ⅱ,Ⅲ and Ⅳ were fed the basis diet supplemented with yeast polysaccharide at the dosage of 1,2 and 3 g/d per head,respectively.The experiment lasted for 60 d.At the age of 20 and 60 days,4 calves were slaughtered in every group.Volatile fatty acid (VFA),pH,ammoniacal nitrogen(NH₃-N) and microbial protein (MCP) contents of rumen liquid were measuered.The results showed as follows:① During the whole growth period,there was no significant difference in rumen fluid pH,butyric acid concentration and acetate propionate ratio among the treatment groups (P>0.05).② At the age of 20 days,the concentration of acetic acid in group Ⅲ was extremely significantly higher than that in control group (P<0.01),the concentration of propionic acid in group Ⅱ was significantly higher than that in control group (P<0.05),and the differences of TVFA concentration among all the treatments were not significant (P>0.05).At the age of 60 days,the acetic acid concentration of group Ⅲ was extremely significantly higher than that in control group (P<0.01),and there was no significant difference for the concentration of propionic acid among the four groups (P>0.05).The TVFA concentration in groups Ⅱ,Ⅲ and Ⅳ were significantly higher than that in control group (P<0.05),and the group Ⅲ had the highest TVFA concentration.③ At the age of 20 days,the concentration of NH₃-N in group Ⅲ was significantly lower than that in group Ⅰ (P<0.05),and the yield of MCP in group Ⅱ was significantly higher than that in other groups (P<0.05).At the age of 60 days,the NH₃-N concentration had no significant difference among the four groups (P>0.05),and the yield of MCP in group Ⅲ was significantly higher than that in other groups (P<0.05).These results suggested that adding 2 g/d per head yeast polysaccharide in calves's diets could decrease ruminal NH₃-N concentration,increase MCP and TVFA concentrations,which was helpful to enhance the utilization of ammonia and protein in rumen and promote the stability of rumen fermentation in calves.In conclusion,It could be suggested that the appropriate adding amount of calves 0 to 60 days old was 2 g/d per head.

Key words: yeast polysaccharide; pre-weaning calves; rumen fermentation

CLC Number:

S816.79

DONG Jinjin, GAO Yanxia, LI Yan, LI Qiufeng, CAO Yufeng, LIU Bo, XU Limin, LI Jianguo. Effects of Yeast Polysaccharide on Rumen Fermentation of Pre-weaning Calves[J]. , 2018, 45(6): 1549-1555.

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Effects of Yeast Polysaccharide on Rumen Fermentation of Pre-weaning Calves

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