肉桂油和牛至油及其主要成分对体外瘤胃发酵和甲烷产生的影响

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。

Effect of cinnamon oil and oregano oil and their major components on rumen fermentation in vitro

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 incr...