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当前位置: 首页 > 文章 > 葡萄皮对高蛋白日粮体外产气量的影响 畜牧与饲料科学 2016,37 (5) 12-15
Position: Home > Articles > Effect of Grape Skin on Gas Production of Protein-enriched Diet in vitro Animal Husbandry and Feed Science 2016,37 (5) 12-15

葡萄皮对高蛋白日粮体外产气量的影响

作  者：
冯昕炜;毛建红;王俊珍;许贵善
单  位：
塔里木大学动物科学学院;山东省东平县畜牧局
关键词：
葡萄皮;高蛋白日粮;体外产气;有机物消化率;饲料
摘  要：
以多浪羊为瘤胃液供体,研究葡萄皮添加量分别为5%、10%、15%、20%、25%、30%对高蛋白日粮体外产气量的影响。通过检测累积产气量(GP)、发酵参数(a、b、c)、p H值和有机物消化率(OMD),评定葡萄皮作为饲料资源的营养价值及适宜添加量。结果表明,不同添加量葡萄皮的产气量均随时间延长而增加,且显著高于高蛋白日粮组(P<0.05)。至发酵72 h结束,高蛋白日粮中以葡萄皮添加量为20%(90.50 m L,72 h)的产气量最高;葡萄皮添加量为15%(85.67 m L,72 h)次之;葡萄皮添加量为5%(76.00 m L,72 h)最低。发酵结束时,高蛋白日粮中以葡萄皮添加量为10%的有机物消化率最高,葡萄皮添加量为25%和30%时次之,添加量为15%时最低。综上提示,葡萄皮添加量为20%时,高蛋白日粮的产气量较高,有机物消化率也相对较高。
译  名：
Effect of Grape Skin on Gas Production of Protein-enriched Diet in vitro
作  者：
FENG Xin-wei;MAO Jian-hong;WANG Jun-zhen;XU Gui-shan;College of Animal Science,Tarim University;Key Laboratory of Tarim Animal Husbandry Science and Technology of Xinjiang Production & Construction Corps;Animal Husbandry Bureau of Dongping County of Shandong Province;
关键词：
grape skin;;protein-enriched diet;;in vitro gas production;;organic matter digestibility;;feed
摘  要：
In present study, the rumen fluid of Duolang Sheep was used as donator to assess the different additive amount(5%,10%, 15%, 20%, 25% and 30%) of grape skin on gas production of protein-enriched diet in vitro. The gas production(GP),fermentation parameter(a, b, c), p H values and organic matter digestibility(OMD) were determined to evaluate the nutritional value of grape skin as a feed resource and its optimal additive amount. The results revealed that the GP of the protein-enriched diet added with different amount of grape skin was increased with the extension of fermentation time, and it was significantly higher than that of control group(P<0.05). After fermentation for 72 hours, the highest GP was observed in protein-enriched diet added with 20% grape skin(90.50 m L, 72 h), followed by 15%(85.67 m L, 72 h). The lowest GP was observed in protein-enriched diet added with 5% grape skin(76.00 m L, 72 h). At the end of the fermentation test, the highest OMD was obtained when the additive amount of grape skin was 10%, followed by 25% and 30%. The lowest OMD was obtained when the additive amount was 15%. The combined data showed that when 20% grape skin was added in protein-enriched diet, the relatively higher GP and OMD were obtained.

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