不同添加水平甜菊糖苷对绵羊体外产气参数及瘤胃发酵的影响
为研究绵羊日粮添加不同水平甜菊糖苷对养分降解和绵羊瘤胃发酵的影响，共设8个处理，即绵羊日粮中甜菊糖苷添加水平分别为0 (CK组)、0.01%、0.04%、0.07%、0.10%、0.15%、0.20%和0.30% (占日粮风干物质重)，利用体外产气法评估不同添加水平甜菊糖苷对绵羊瘤胃发酵及48 h养分降解的影响。结果表明：各处理组产气量(GP)、干物质降解率(DMD)、挥发性脂肪酸(VFA)和甲烷(CH4)产量均随瘤胃降解时间的延长而增加，且在48 h时达到最大，pH随瘤胃降解时间的延长而降低。12 h后，0.10%组GP显著高于CK组(P < 0.05)。24 h时，添加较低浓度甜菊糖苷的绵羊日粮DMD与CK组差异不显著(P > 0.05)，而较高浓度0.20%和0.30%组的日粮DMD则较CK组分别降低了9.71%和5.80% (P < 0.05)。降解48 h时，各处理日粮的DMD和粗蛋白降解率(CPD)与CK组差异不显著(P > 0.05)。随着发酵时间增加，各处理瘤胃液氨态氮(NH3-N)浓度介于7.05～13.97 mg·dL−1，在瘤胃微生物活动的适宜浓度范围内。0.07%组和0.10%组能够维持乙酸和总挥发性脂肪酸浓度于较高水平。综上，绵羊日粮中最适宜的甜菊糖苷浓度为0.07%～0.10%。
English
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参考文献
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表 1 试验饲粮组成及营养水平(风干基础)
Table 1 Composition and nutrient levels of experimental diets (air-dried basis)
配方组成
Formula composition比例
Proportion/%营养水平
Nutritional level含量
Content玉米 Corn grain 38.00 干物质 Dry matter (DM)/% 86.00 玉米胚芽粕 Corn germ mea 20.00 消化能 Digestive energy (DE)/(mJ·kg−1) 14.23 玉米芯粉 Corn cob flour 9.00 代谢能 Metabolic energy (ME)/(mJ·kg−1) 11.67 稻壳粉 Rice husk powder 8.00 钙 Calcium (Ca)/% 4.30 喷浆玉米皮 Sprayed corn husk 6.00 磷 Phosphorus (P)/% 1.90 玉米皮 Corn husk 5.00 粗蛋白质 Crude protein (CP)/% 9.40 棉粕 Cottonseed meal 3.00 菜粕 Rapeseed meal 2.00 豆粕 Soybean meal 3.50 豆皮 Bean curd 3.50 1%预混料添加剂 1% Premix additive1) 1.00 食盐 Salt 1.00 总计 Total 100.00 1)每千克预混料含有：VA 220 000 IU，VD 372 000 IU，VE 2 000 IU，D-生物素 40.0 mg，烟酰胺 2 000.00 mg，Mn 710.00 mg，Zn 2 005.00 mg，Fe 830.00 mg，Cu 680.00 mg，Co 12.00 mg。
1) Each kilogram of premix contains: VA 220 000 IU, VD 372 000 IU, VE 2 000 IU, D-Biotin 40.0 mg, Nicotinamide 2 000.00 mg, Mn 710.00 mg, Zn 2005.00mg, Fe 830.00 mg, Cu 680.00 mg, Co 12.00 mg.
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表 2 体外发酵各时间点的产气量
Table 2 Gas production at each time point in vitro fermentation
mL 发酵时间
Fermentation
time/h甜菊糖苷添加水平 Stevioside addition level 0 (CK) 0.01% 0.04% 0.07% 0.10% 0.15% 0.20% 0.30% 2 10.55 ± 0.62a 9.52 ± 0.25ab 8.45 ± 0.60b 8.82 ± 0.50ab 9.50 ± 0.71ab 9.84 ± 0.60ab 8.64 ± 0.92ab 8.64 ± 0.61ab 6 27.48 ± 1.38ab 23.92 ± 2.02b 24.88 ± 1.46ab 26.98 ± 1.60ab 31.78 ± 2.08a 30.30 ± 1.56a 24.74 ± 1.40b 28.47 ± 1.43ab 12 43.53 ± 2.18b 41.27 ± 3.04b 43.35 ± 2.27b 43.04 ± 2.12b 50.93 ± 0.92a 50.78 ± 1.92a 45.80 ± 1.00ab 45.28 ± 2.42ab 24 72.14 ± 2.51bc 73.82 ± 3.01bc 74.38 ± 2.75abc 77.90 ± 2.25abc 82.30 ± 1.62a 80.14 ± 1.25ab 71.24 ± 4.49c 75.35 ± 1.82abc 48 95.20 ± 1.63b 95.15 ± 5.51b 93.80 ± 4.26b 96.28 ± 1.29ab 105.48 ± 1.61a 98.13 ± 2.26ab 93.50 ± 1.22b 95.58 ± 3.90b 同行不同小写字母表示同一时间下甜菊糖苷不同添加水平之间差异显著(P < 0.05)，下表同。
Different lowercase letters within the same row indicate significant differences between different levels of stevioside addition for the same time at the 0.05 level. This is applicable for the following tables as well.
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表 3 不同添加水平甜菊糖苷体外发酵干物质降解率分析
Table 3 Dry matter degradation rate analysis of stevioside supplementation at different levels during in vitro fermentation
% 发酵时间
Fermentation
time/h甜菊糖苷添加水平 Stevioside addition level 0 (CK) 0.01% 0.04% 0.07% 0.10% 0.15% 0.20% 0.30% 2 34.42 ± 0.55a 32.34 ± 0.20b 30.76 ± 0.18b 31.92 ± 0.70b 28.41 ± 0.24c 32.18 ± 0.75b 32.11 ± 0.98b 27.89 ± 1.12c 6 41.97 ± 0.62a 39.40 ± 1.04b 34.32 ± 0.54d 35.80 ± 2.36bc 30.46 ± 1.56d 35.73 ± 0.78cd 35.68 ± 0.04cd 31.95 ± 0.08e 12 48.61 ± 1.36a 45.11 ± 2.19ab 43.76 ± 0.99bc 41.35 ± 2.22bc 43.43 ± 1.30bc 43.94 ± 1.83bc 40.17 ± 2.65c 42.03 ± 0.34bc 24 52.96 ± 0.46abc 55.18 ± 2.38a 54.23 ± 1.11ab 52.79 ± 1.58abc 51.34 ± 1.68bc 53.95 ± 0.52ab 47.82 ± 1.35d 49.89 ± 1.41d 48 62.86 ± 1.74ab 64.08 ± 1.65a 58.69 ± 1.46b 62.16 ± 2.67ab 62.78 ± 2.79ab 60.28 ± 3.71ab 58.71 ± 2.57b 58.46 ± 1.79b
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表 4 不同添加水平甜菊糖苷体外发酵pH分析
Table 4 pH analysis of stevioside supplementation at different levels during in vitro fermentation
发酵时间
Fermentation
time/h甜菊糖苷添加水平 Stevioside addition level 0 (CK) 0.01% 0.04% 0.07% 0.10% 0.15% 0.20% 0.30% 2 6.80 ± 0.05a 6.81 ± 0.03a 6.78 ± 0.04a 6.81 ± 0.05a 6.83 ± 0.02a 6.79 ± 0.05a 6.77 ± 0.03a 6.75 ± 0.04a 6 6.61 ± 0.03a 6.42 ± 0.03c 6.56 ± 0.03ab 6.48 ± 0.04bc 6.57 ± 0.01ab 6.60 ± 0.03a 6.51 ± 0.04abc 6.51 ± 0.05abc 12 6.51 ± 0.02a 6.57 ± 0.01a 6.49 ± 0.02ab 6.47 ± 0.03b 6.49 ± 0.03ab 6.47 ± 0.03b 6.46 ± 0.03b 6.45 ± 0.03b 24 6.27 ± 0.08a 6.28 ± 0.04a 6.29 ± 0.06a 6.27 ± 0.07a 6.24 ± 0.11a 6.21 ± 0.04a 6.29 ± 0.07a 6.27 ± 0.04a 48 6.09 ± 0.04a 6.10 ± 0.03a 6.10 ± 0.05a 6.09 ± 0.04a 6.06 ± 0.05a 6.05 ± 0.01a 5.89 ± 0.04b 5.93 ± 0.03b
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表 5 不同添加水平甜菊糖苷体外发酵NH3-N分析
Table 5 NH3-N analysis of stevioside supplementation at different levels during in vitro fermentation
mg·dL−1 发酵时间
Fermentation
time/h甜菊糖苷添加水平 Stevioside addition level 0 (CK) 0.01% 0.04% 0.07% 0.10% 0.15% 0.20% 0.30% 2 7.15 ± 0.22b 7.76 ± 0.56ab 8.51 ± 0.49a 8.02 ± 1.44ab 8.69 ± 0.30a 7.50 ± 0.36ab 7.05 ± 0.29b 7.54 ± 0.33ab 6 7.99 ± 1.01a 7.33 ± 0.48a 7.99 ± 0.81a 7.87 ± 0.27a 8.16 ± 1.31a 7.75 ± 0.11a 7.68 ± 2.03a 8.22 ± 0.44a 12 9.89 ± 0.42a 8.46 ± 0.47abc 8.27 ± 2.37abc 6.07 ± 0.42c 7.28 ± 1.67bc 10.09 ± 0.90a 9.33 ± 2.04ab 8.80 ± 0.40ab 24 11.67 ± 0.51a 11.17 ± 0.13a 10.15 ± 0.53a 10.55 ± 0.73a 10.88 ± 1.81a 11.05 ± 0.54a 9.35 ± 0.07a 10.09 ± 0.44a 48 10.22 ± 0.60c 12.08 ± 1.19abc 11.24 ± 0.42bc 12.63 ± 0.79ab 13.97 ± 0.74a 13.51 ± 0.66ab 13.62 ± 0.44ab 12.81 ± 0.70ab
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表 6 不同添加水平甜菊糖苷体外发酵挥发性脂肪酸分析
Table 6 Volatile fatty acids analysis of stevioside supplementation at different levels during in vitro fermentation
mmol·L−1 挥发性脂肪酸
Volatile
fatty acid发酵时间
Fermentation
time/h甜菊糖苷添加水平 Stevioside addition level 0 (CK) 0.01% 0.04% 0.07% 0.10% 0.15% 0.20% 0.30% 乙酸
Acetic acid2 17.02 ± 0.45a 17.16 ± 0.48a 16.62 ± 0.21a 16.48 ± 0.10a 16.74 ± 0.18a 16.31 ± 0.56a 16.24 ± 0.13a 16.07 ± 0.17a 6 16.95 ± 0.68b 19.97 ± 1.33a 17.90 ± 1.14ab 18.44 ± 0.62ab 18.87 ± 0.22ab 16.75 ± 0.79b 18.25 ± 0.4ab 19.37 ± 1.25ab 12 23.22 ± 0.23a 17.80 ± 2.90a 19.52 ± 3.02a 19.24 ± 3.34a 19.33 ± 1.15a 20.37 ± 4.01a 19.08 ± 1.29a 19.48 ± 1.39a 24 25.92 ± 2.49a 25.75 ± 2.94a 22.35 ± 2.40a 27.23 ± 3.98a 27.60 ± 1.56a 25.86 ± 0.54a 25.58 ± 3.14a 24.74 ± 3.36a 48 31.33 ± 1.67a 27.93 ± 0.19a 26.68 ± 1.11a 29.91 ± 0.52a 30.77 ± 3.31a 28.48 ± 2.22a 29.08 ± 1.45a 31.72 ± 1.59a 丙酸
Propionic acid2 5.17 ± 0.00b 5.18 ± 0.01ab 5.19 ± 0.00ab 5.18 ± 0.00ab 5.19 ± 0.00ab 5.20 ± 0.01a 5.18 ± 0.01ab 5.19 ± 0.01ab 6 5.18 ± 0.03a 5.20 ± 0.01a 5.17 ± 0.01a 5.17 ± 0.02a 5.19 ± 0.01a 5.20 ± 0.02a 5.24 ± 0.24a 5.21 ± 0.01a 12 5.22 ± 0.00a 5.16 ± 0.02b 5.20 ± 0.01ab 5.20 ± 0.01ab 5.18 ± 0.02ab 5.18 ± 0.03ab 5.18 ± 0.01ab 5.19 ± 0.00ab 24 5.22 ± 0.04a 5.24 ± 0.01a 5.21 ± 0.01a 5.23 ± 0.00a 5.22 ± 0.01a 5.23 ± 0.03a 5.22 ± 0.01a 5.22 ± 0.02a 48 5.23 ± 0.02a 5.23 ± 0.01a 5.26 ± 0.04a 5.22 ± 0.02a 5.25 ± 0.02a 5.23 ± 0.01a 5.24 ± 0.01a 5.23 ± 0.01a 异丁酸
Isobutyric acid2 0.47 ± 0.01a 0.47 ± 0.00a 0.46 ± 0.02a 0.47 ± 0.01a 0.47 ± 0.00a 0.48 ± 0.00a 0.48 ± 0.00a 0.48 ± 0.00a 6 0.48 ± 0.01a 0.51 ± 0.02a 0.49 ± 0.00a 0.50 ± 0.01a 0.50 ± 0.00a 0.48 ± 0.00a 0.48 ± 0.01a 0.50 ± 0.01a 12 0.56 ± 0.01a 0.49 ± 0.02a 0.52 ± 0.03a 0.55 ± 0.06a 0.53 ± 0.02a 0.51 ± 0.03a 0.53 ± 0.02a 0.55 ± 0.01a 24 0.63 ± 0.01a 0.63 ± 0.02a 0.60 ± 0.02a 0.62 ± 0.02a 0.65 ± 0.00a 0.65 ± 0.01a 0.63 ± 0.01a 0.62 ± 0.04a 48 0.74 ± 0.03a 0.75 ± 0.01a 0.74 ± 0.01a 0.73 ± 0.02a 0.75 ± 0.05a 0.79 ± 0.03a 0.77 ± 0.01a 0.78 ± 0.02a 丁酸
Butyric acid2 2.71 ± 0.15a 2.83 ± 0.02a 2.82 ± 0.02a 2.84 ± 0.02a 2.84 ± 0.03a 2.78 ± 0.05a 2.81 ± 0.01a 2.85 ± 0.04a 6 2.82 ± 0.05b 3.35 ± 0.24a 3.03 ± 0.12ab 3.09 ± 0.14ab 3.18 ± 0.10ab 2.96 ± 0.09ab 2.96 ± 0.17ab 3.24 ± 0.12ab 12 4.07 ± 0.17a 3.13 ± 0.35a 3.45 ± 0.50a 3.62 ± 0.67a 3.50 ± 0.21a 3.00 ± 0.72a 3.53 ± 0.27a 3.61 ± 0.09a 24 4.92 ± 0.16ab 4.82 ± 0.32ab 4.21 ± 0.36b 4.56 ± 0.26ab 5.29 ± 0.16a 4.90 ± 0.18ab 4.68 ± 0.21ab 4.43 ± 0.57ab 48 5.65 ± 0.33b 5.73 ± 0.10b 5.51 ± 0.03b 5.51 ± 0.06b 5.49 ± 0.31b 6.23 ± 0.38ab 5.96 ± 0.13ab 6.48 ± 0.13a 异戊酸
Isobutyric acid2 0.47 ± 0.02b 0.48 ± 0.01ab 0.48 ± 0.00ab 0.48 ± 0.00ab 0.48 ± 0.00ab 0.48 ± 0.00ab 0.49 ± 0.01ab 0.50 ± 0.01a 4 0.52 ± 0.02ab 0.54 ± 0.03a 0.50 ± 0.00ab 0.53 ± 0.01ab 0.51 ± 0.01ab 0.50 ± 0.01ab 0.49 ± 0.02b 0.53 ± 0.00ab 异戊酸
Isobutyric acid12 0.66 ± 0.03a 0.59 ± 0.05a 0.62 ± 0.05a 0.68 ± 0.15a 0.62 ± 0.03a 0.53 ± 0.07a 0.63 ± 0.01a 0.62 ± 0.01a 24 0.84 ± 0.13a 0.88 ± 0.08a 0.81 ± 0.04a 0.86 ± 0.09a 0.86 ± 0.02a 0.84 ± 0.02a 0.89 ± 0.07a 0.76 ± 0.08a 48 1.02 ± 0.05b 1.10 ± 0.03b 0.99 ± 0.00b 1.04 ± 0.07b 1.10 ± 0.02b 1.09 ± 0.07b 1.11 ± 0.02b 1.32 ± 0.05a 戊酸
Valeric acid2 0.58 ± 0.01b 0.62 ± 0.01a 0.60 ± 0.01ab 0.61 ± 0.01ab 0.60 ± 0.00ab 0.60 ± 0.00ab 0.61 ± 0.00ab 0.61 ± 0.01a 6 0.68 ± 0.02a 0.71 ± 0.04a 0.68 ± 0.02a 0.70 ± 0.00a 0.68 ± 0.01a 0.67 ± 0.03a 0.67 ± 0.01a 0.67 ± 0.02a 12 0.83 ± 0.03a 0.70 ± 0.05a 0.74 ± 0.07a 0.79 ± 0.15a 0.74 ± 0.03a 0.78 ± 0.01a 0.74 ± 0.05a 0.74 ± 0.01a 24 1.04 ± 0.03a 0.94 ± 0.05a 0.89 ± 0.04a 0.93 ± 0.03a 1.03 ± 0.01a 1.00 ± 0.03a 0.95 ± 0.02a 0.92 ± 0.10a 48 1.24 ± 0.02bc 1.17 ± 0.04cd 1.25 ± 0.02bc 1.21 ± 0.03cd 1.12 ± 0.05d 1.33 ± 0.03ab 1.25 ± 0.00bc 1.36 ± 0.01a 总酸
Total volatile fatty acid2 26.42 ± 0.63a 26.74 ± 0.47a 26.18 ± 0.19a 26.06 ± 0.07a 26.31 ± 0.21a 25.86 ± 0.57a 25.80 ± 0.12a 25.69 ± 0.16a 6 26.63 ± 0.71c 30.28 ± 1.65ab 27.78 ± 1.20bc 28.43 ± 0.77abc 28.93 ± 0.30abc 26.57 ± 0.90c 31.76 ± 0.80a 29.52 ± 1.38abc 12 34.56 ± 0.45a 27.87 ± 3.32a 30.05 ± 3.68a 30.08 ± 4.38a 29.90 ± 1.45a 30.38 ± 4.66a 29.69 ± 1.62a 30.19 ± 1.40a 24 38.57 ± 2.61a 38.26 ± 3.40a 34.06 ± 2.81a 39.42 ± 4.35a 40.64 ± 1.70a 38.46 ± 0.75a 37.96 ± 3.42a 36.68 ± 4.13a 48 45.20 ± 1.64ab 41.91 ± 0.13ab 40.42 ± 1.14b 43.61 ± 0.60ab 44.48 ± 3.61ab 43.16 ± 1.87ab 43.42 ± 1.34ab 46.89 ± 1.65a
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表 7 不同添加水平甜菊糖苷体外发酵甲烷产量分析
Table 7 CH4 production analysis of stevioside supplementation at different levels during in vitro fermentation
mmol·L−1 发酵时间
Fermentation time/h甜菊糖苷添加水平 Stevioside addition level 0 (CK) 0.01% 0.04% 0.07% 0.10% 0.15% 0.20% 0.30% 2 8.57 ± 0.30a 8.70 ± 0.23a 8.43 ± 0.10a 8.36 ± 0.04a 8.49 ± 0.10a 8.25 ± 0.30a 8.23 ± 0.06a 8.16 ± 0.07a 6 8.59 ± 0.35b 10.36 ± 0.79a 9.17 ± 0.59ab 9.48 ± 0.37ab 9.73 ± 0.14ab 8.56 ± 0.44b 8.38 ± 0.27b 10.00 ± 0.68ab 12 12.34 ± 0.19a 9.18 ± 1.61a 10.19 ± 1.75a 10.13 ± 2.00a 10.12 ± 0.68a 10.39 ± 2.32a 10.01 ± 0.78a 10.25 ± 0.69a 24 14.12 ± 1.27a 13.97 ± 1.62a 11.98 ± 1.36a 14.59 ± 2.11a 15.14 ± 0.86a 14.07 ± 0.36a 13.83 ± 1.67a 13.28 ± 1.96a 48 17.18 ± 0.84a 15.52 ± 0.05a 14.78 ± 0.55a 16.40 ± 0.27a 16.82 ± 1.77a 16.05 ± 0.97a 16.21 ± 0.67a 17.79 ± 0.82a
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