摘要
采用压力读取式体外产气法,研究了肉桂油、牛至油及其主要成分肉桂醛、香芹酚在0(对照组)、50、200、500、750 mg/L 5个水平下添加对瘤胃甲烷产量、氨氮浓度、各挥发酸浓度等指标的影响。结果表明,添加植物挥发油及其主要单体时,瘤胃甲烷和总挥发性脂肪酸产量随添加浓度的增加而降低,但高浓度添加(500,750 mg/L)时,显著抑制瘤胃发酵。添加50 mg/L的牛至油和肉桂油可分别降低甲烷13.3%和21.2%,而对总挥发性脂肪酸影响较小。200 mg/L挥发油添加降低了氨氮浓度和乙丙酸比,但也显著降低了总挥发性脂肪酸。牛至油和肉桂油对瘤胃发酵的影响与其主要成分肉桂醛、香芹酚具有相似趋势,但香芹酚和肉桂醛对瘤胃发酵的抑制作用强于牛至油和肉桂油;挥发油及其主要组分的添加水平是影响其作用效果的重要因素。
In vitro gas test（reading pressure technique） was adopted to study effect of the essential oils from cinnamon and oregano and their respective major composition,cinnamaldehyde and carvacrol,on rumen fermentation and methanogensis.The essential oil was added at levels of 0,50,200,500 and 750 mg/L,respectively.Total gas and methane production was measured at 12 h and 24 h,and total volatile fatty acids（VFA） and ammonia-N were at 24 h incubation.Gas,methane production and total VFA were decreased with the increasing levels of oils and their composition,while these parameters were inhibited when the adding level was above 500 mg/L.Addition of the oils from cinnamon and oregano at 50 mg/L decreased methane production by 13.3% and 21.2%,but had slight influence on total VFA production,indicating that this level promise to manipulate rumen fermentation.Adding with 200 mg/L had great effects on ammonia-N and acetate-to-propionate ratio,but significantly inhibited the production of total VFA.Two essential oils and their major composition had a similar effects on the rumen fermentation,but the inhibitory effect of major composition was greater than the oils perse.The addition level of oils and their compositions exerts the major influence on rumen fermentation.
出处
《中国兽医学报》
CAS
CSCD
北大核心
2011年第2期279-282,287,共5页
Chinese Journal of Veterinary Science
基金
国家自然科学基金资助项目(30530560)
浙江省研究生教育创新项目(710901)
关键词
肉桂油
牛至油
肉桂醛
香芹酚
瘤胃发酵
甲烷产生
cinnamon oil
oregano oil
cinnamaldehyde
carvacrol
rumen fermentation
methane production
