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

Abstract

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

CLC Number:

S816

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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Effects of Long-Chain Fatty Acid Combinations on Volatile Fatty Acid in Ruminal Microorganism in Vitro Fermentation

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