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首页> 外文期刊>Tropical Animal Health and Production >Rambutan fruit peel powder and dietary protein level influencing on fermentation characteristics, nutrient digestibility, ruminal microorganisms and gas production using in vitro fermentation techniques
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Rambutan fruit peel powder and dietary protein level influencing on fermentation characteristics, nutrient digestibility, ruminal microorganisms and gas production using in vitro fermentation techniques

机译：红霉果皮粉和膳食蛋白质水平影响发酵特征，营养消化率，瘤胃微生物和气体生产使用体外发酵技术

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摘要

The objective of this study was to evaluate the effect of rambutan (Nephelium lappaceum) fruit peel powder (RP) on fermentation characteristics, rumen microorganisms, and in vitro gas production. Three levels of crude protein (CP) in the concentrate (14%, 16%, and 18% CP) and supplementation of rambutan peel powder (0, 2, 4, and 6% of the total dietary substrate) were designed for treatments according to 3x4 factorial arrangement in a completely randomized design (CRD). The rumen fluid samples were collected from two-fistulated dairy bulls which had been fed on rice straw with concentrate to adjust the rumen environment. The ratio of roughage (R) and concentrate (C) at 60:40 was used, and all ingredients were added according to the mentioned ratio, respectively. Under this study, supplementation of CP at different levels in the concentrate diet significantly altered (P0.05) rumen NH3-N at 6 and after 12h of incubation, whereas the rumen pH was not significantly changed with CP and RP supplementation levels at any times of incubation. The rumen pH was declined at 18% CP at 6h of incubation time, as compared to 14 and 16% CP with 0% RP supplementation. The CP and RP supplementation could enhance and maintain the rumen pH during incubation to the optimum condition. The RP supplementation significantly doubled bacterial population while reduced protozoal population; however, fungal zoospores were not altered with CP and RP supplementation. The ruminal propionate (C-3) production was remarkably higher (P0.05) by the RP and CP supplementation. The ratio of acetate to propionate (C-2:C-3) was decreased (P0.05) with RP supplementation. Meanwhile, rumen methane (CH4) production was significantly reduced by the RP supplementation. In addition, high level of RP supplementation (6% of total substrate) also significantly decreased the cumulative gas production and the in vitro true digestibility (%IVTDMD). Level of CP had no effect on rumen fermentation while interactive effects of CP level and RP supplementation were not found. This current study indicated that RP supplementation could suppress protozoal population, mitigate methane production, and improve rumen fermentation.
机译：本研究的目的是评估红霉（Nephelium Lappaceum）果皮粉末（RP）对发酵特征，瘤胃微生物和体外气体产生的影响。浓缩物中的三种粗蛋白（CP）（14％，16％和18％CP）和补充的红霉剥离粉末（0,2,4和总膳食基质）的补充是为治疗的在完全随机设计（CRD）中的3x4因子安排。从两次伪造的乳制品公牛收集瘤胃液样品，该公牛用浓缩物喂食稻草，以调节瘤胃环境。使用粗饲料（R）和浓缩物（C）的比例在60:40中，分别根据所述比例加入所有成分。在该研究下，在培养的6和12H之后，在浓缩饮食中的不同水平下补充CP，在孵育12H和12H之后，瘤胃pH没有显着改变，随时不会显着改变CP和RP补充水平孵化。在孵育时间的6小时下，瘤胃pH在18％CP下降，与14和16％CP为0％RP补充。 CP和RP补充可以在孵育到最佳条件期间增强和维持瘤胃pH。 rp补充显着加倍的细菌种群，同时降低了原生动物群;然而，真菌动物孢子没有用CP和RP补充改变。通过RP和CP补充，瘤胃丙酸盐（C-3）产生非常高（P <0.05）。具有RP补充的乙酸乙酯与丙酸盐（C-2：C-3）的比例降低（P <0.05）。同时，RP补充，瘤胃甲烷（CH4）的生产显着降低。此外，高水平的RP补充（占总衬底的6％）也显着降低了累积气体生产和体外真实消化率（％IVTDMD）。 CP水平对瘤胃发酵没有影响，而未发现CP水平和RP补充的互动效果。本研究目前的研究表明，RP补充可以抑制原生动物群，减轻甲烷生产，提高瘤胃发酵。

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