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脂肪酸组合对体外瘤胃微生物发酵挥发性脂肪酸的影响
引用本文:习瓒娜,高健,王梦芝.脂肪酸组合对体外瘤胃微生物发酵挥发性脂肪酸的影响[J].中国畜牧兽医,2019,46(10):2916-2926.
作者姓名:习瓒娜  高健  王梦芝
作者单位:1. 扬州大学动物科学与技术学院, 扬州 225009;2. 中国农业大学, 北京 100089
基金项目:国家自然基金项目(31672446);国家十三五重点研发计划子课题(2018YFD0502100);江苏省优势学科(PAPD)
摘    要:为研究长链脂肪酸组合对体外培养瘤胃微生物发酵挥发性脂肪酸(VFA)的影响,并得出最优脂肪酸组合及添加水平,试验选取硬脂酸、油酸、亚油酸及α-亚麻酸4种脂肪酸因子,设置0.5%、1.0%、1.5%等3个水平进行L9(34)正交试验,其中Ⅰ~Ⅸ组为试验组、Ⅹ组为对照组,各处理均设3个重复。以3头瘤胃瘘管山羊为瘤胃液供体进行体外发酵试验,测定各组培养液VFA 24 h内的动态变化。结果显示,各组的总挥发性脂肪酸(TVFA)浓度总体上呈先上升后下降再上升的波动变化趋势。其中在6 h时Ⅶ组TVFA浓度最高。乙酸/丙酸比值总体呈下降趋势,6 h前下降较快,6 h后趋于平缓。丁酸摩尔百分比在7.97%~15.41%间变动。主成分与最优组合分析表明,TVFA浓度影响的主次顺序为亚油酸、油酸、硬脂酸、α-亚麻酸;以添加1.5%硬脂酸、0.5%油酸、1.5%亚油酸、0.5%α-亚麻酸时组合效应最好。

关 键 词:长链脂肪酸组合  瘤胃微生物  发酵  挥发性脂肪酸(VFA)  
收稿时间:2019-03-26

Effects of Long-Chain Fatty Acid Combinations on Volatile Fatty Acid in Ruminal Microorganism in Vitro Fermentation
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 & Veterinary Medicine,2019,46(10):2916-2926.
Authors:XI Zanna  GAO Jian  WANG Mengzhi
Institution:1. College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China;2. China Agricultural University, Beijing 100089, China
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.
Keywords:long-chain fatty acid combination  rumen microbe  fermentation  VFA  
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