文献类型：期刊文献

中文题名：象草与皇竹草不同比例组合对山羊瘤胃体外发酵特性的影响

英文题名：Effects of Pennisetum purpureum and Pennisetum sinese proportions on in vitro rumen fermentation characteristics of goats

作者：吴征敏[1];凡超杰[1];李龙文[1];杨善雄[1];刘娟[1];王志敬[2];吴浩浩[1];赵志辉[1];尹福泉[1]

机构：[1]广东海洋大学农学院,广东湛江524088;[2]广东省清远市农业局/动物疾病预防控制中心,广东清远511515

年份：2019

卷号：36

期号：7

起止页码：1879

中文期刊名：草业科学

外文期刊名：Pratacultural Science

收录：CSTPCD、、CSCD2019_2020、CSCD

基金：舍饲雷州山羊全混合日粮(TMR)配方研制及应用(2016LM3189);菠萝渣饲料化资源技术研究(2018LM2174);广东海洋大学研究生教育创新计划资助项目(201832);广东省大学生创新实验项目(CXXL2018068、CXXL2017053);广东海洋大学2018年度创新强校专项资金创新平台建设项目(热带地区动物遗传资源高效利用与健康养殖技术创新平台建设)

语种：中文

中文关键词：皇竹草;象草;瘤胃发酵;体外产气法;组合效应

外文关键词：Pennisetum sinese;Pennisetum purpureum;rumen fermentation;in vitro gas production technique;associative effects

中文摘要：本研究旨在通过体外产气法探讨南方地区广泛种植的粗饲料象草(Pennisetum purpureum)与皇竹草(Pennisetumsinese)不同比例组合对雷州山羊瘤胃体外发酵特性的影响,从而为以象草和皇竹草为饲料资源的饲料配合提供参考数据。将象草与皇竹草以干物质比100∶0、75∶25、50∶50、25∶75和0∶100分为T1、T2、T3、T4和T5五组,分别培养4、8、12、24和48 h,每组设3个重复,每个时间点设3个空白对照。培养结束后终止微生物发酵,测定各时间点发酵滤渣的有机物降解率(organic matter degradability,OMD)、粗纤维降解率(crude fiber degradability,CFD)和发酵液中乙酸、丙酸、丁酸的浓度及乙丙酸比值。计算各发酵指标的单项组合效应值(single factor associative effects index,SFAEI)和多项组合效应值(multiply factors associative effects index,MFAEI)。结果表明:1)随着皇竹草比例的增加,各组OMD逐渐增大,T3、T4和T5组显著高于T1组(P<0.05);在体外发酵48 h时,T3与T4组差异不显著(P>0.05)。2)在体外发酵48 h时,T3与T4组、T1与T5组CFD差异均不显著(P>0.05)。在体外发酵12 h至48 h,随着发酵时间的延长,各组OMD和CFD显著增大(P<0.05)。3)在体外发酵48 h时,T4组乙酸比例显著低于其他各组(P<0.05),丙酸比例显著高于T2组(P<0.05),与T3组差异不显著(P>0.05);丁酸比例显著高于其他各组(P<0.05)。在体外发酵8 h至48 h,T3和T4组乙丙酸比值为2.71~3.50,在正常范围内。4)象草与皇竹草以25∶75组合的多项组合效应值最大,为1.68。综上所述,象草与皇竹草的最佳组合比例为25∶75。

外文摘要：The effects of different proportions of Pennisetum purpureum(PP)and Pennisetum sinese(PS)on rumen fermentation characteristics in Leizhou goats were studied using an in vitro gas production technique.Results of this study will provide references for the production of formula feed in South China.According to the dry substance ratio,PP and PS were mixed in ratios of 100∶0,75∶25,50∶50,25∶75,0∶100 and separated into groups T1,T2,T3,T4,and T5,respectively.Samples in groups T1,T2,T3,T4,and T5 were cultured for 4,8,12,24,and 48 hours,respectively.Triplicates were used for each group and three blank controls were used for each time point.Microbial fermentation stopped at the end of the culturing period.We determined organic matter degradability(OMD)and crude fibre degradability(CFD)in fermentation residue.We also measured acetic acid,propionic acid,butyric acid concentrations and acetic acid and propionic acid ratios in fermentation liquor.The single factor associative effects index(SFAEI)and multiply factors associative effects index(MFAEI)were calculated.Results showed that OMD increased gradually as PS increased in every group,with markedly higher increases observed for T3,T4 and T5 groups relative to the T1 group(P<0.05).No significant differences were observed for in vitro fermentation after 48 hours for T3 and T4 groups(P>0.05).CFD showed no significant differences between T3 and T4 groups and T1 and T5 groups at 48 hours of fermentation(P>0.05).OMD and CFD significantly increased from 12 to 48 h of in vitro fermentation in each group(P<0.05).After 48 hours,the proportion of acetic acid in T4 was significantly lower than in other groups(P<0.05).The proportion of propionic acid was significantly higher than in T2 after 48 hours(P<0.05),while no significant difference was observed for T3(P>0.05).The proportion of butyric acid in T4 was significantly higher than that of other groups(P<0.05).Additionally,the ratios of acetic acid and propionic acid in T3 and T4 ranged from 2.71 to 3.50 after 8 to 48 h of fermentation are normal levels.The highest observed MFAEI was 1.68,which occurred when proportion of PP and PS was 25∶75.In conclusion,the optimal ratio of PP and PS was determined to be 25∶75.