|
To study the effects of non-digestible oligosaccharides on rumen microorganism fermentation of Jingjiang cattle, batch culture procedure was carried out that the diet is with concentration:forage ratio of 2:8 in vitro. Sixteen treatments were designed according to Orthogonal design of three factors (mannan oligosaccharides, fructo oligosaccharides and soybean oligosaccharides) and four levels (0%,0.8%,1.0% and 1.2%), each treatment with four replications. Different groups NDOs were supplemented in basic diet, respectively.Each treatment was cultivated for Oh,2h,4h,8h,16h and 24h. The gas production was measured in the whole experiment.The rumen liquid was sampled after each time point.The pH was measured immediately.The rumen liquid was saved in -20℃to be measured BCP concentration,NH3-N concentration and volatilisable fatty acids. The culture residue was measured NDF content. The results showed that different treatments Non-digestible Oligosaccharides were added in the diet to cultivated for 24h, compared to the control treatment, dietary addition of Non-digestible Oligosaccharides could (1) increase gas production of per hour (P<0.05), (2) significantly improve BCP concentrations, NH3-N availability of rumen liquid and NDF digestibility of the substrate (P<0.05), (3) significantly increase concentrations of total VFA,acetate and propionate (P<0.05), (4) significantly decrease acetate to propionate ratio (P<0.05), (5) but no significant difference was found in the pH value and butyrate (P>0.05).According to Orthogonal design, pH value, gas production, BCP concentration, NH3-N availability, NDF content, the concentrations of acetate,propionate, butyrate and total VFA, and acetate to propionate ratio were assessed synthetically.0.8% MOS+1.0% FOS+0.8% SBOS was the best treatments to manipulate rumen fermentation of Jinjiang cattle.
|