Chowdhury M R, Khan M M H, Mahfuz S U, Baset M A
Department of Biochemistry & Chemistry, Faculty of Biotechnology & Genetic Engineering, Sylhet Agricultural University, Sylhet, Bangladesh.
Department of Animal Nutrition, Faculty of Veterinary & Animal Science, Sylhet Agricultural University, Sylhet, Bangladesh.
J Anim Physiol Anim Nutr (Berl). 2018 Apr;102(2):e591-e598. doi: 10.1111/jpn.12800. Epub 2017 Oct 13.
The objective of the study was to evaluate the effects of spices on forage utilization and nitrogen (N) emission using in vitro and in vivo approach. A 6 × 5 factorial triplicate arrangement was used to assess the in vitro degradability of rice straw with control (without spices) and individual (40 mg/g rice straw) spices (cumin, coriander, clove, black cumin, turmeric) at five different incubation times. In vitro dry matter (DM) and organic matter (OM) degradability of rice straw were highest in presence of spices except for clove. Clove significantly reduced the total volatile fatty acids concentration, molar proportion of acetate and propionate ratio, but increased propionate production. Acetate and butyrate production were not affected by treatments. The ammonia-nitrogen concentration was lowest for clove and turmeric compared to other spices. Rumen pH was unchanged but gradually decreased over the incubation period. For in vivo study, 12 bucks with average live weight 7.65 ± 0.19 kg were assigned to a completely randomized design with three treatments and four replicates for a 28-day period. Bucks were fed a total mixed ration without (0 g/kg DM) or with (2.5, 7.5 g/kg DM) clove supplementation. DM intake, body weight and apparent total tract digestibility of crude protein (CP) and acid detergent fibre (ADF) were not affected by increasing dietary doses of clove but tended (p = .09) to increase DM and OM digestibility. The urinary N and urine urea N concentration of bucks decreased linearly with incremental doses of clove diet. In contrary, clove supplementation had positive effects on plasma urea N and retained N in bucks. We concluded that though some spices had positive effects on ruminal digestion and fermentation, the dosage level assessed in the current study (up to 7.5 g/kg DM clove) can be promoted as an effective dietary approach to mitigate N losses in bucks.
本研究的目的是采用体外和体内方法评估香料对饲料利用和氮（N）排放的影响。采用6×5析因重复排列，以评估稻草在对照（无香料）和单独（40 mg/g稻草）香料（孜然、香菜、丁香、黑孜然、姜黄）存在下，在五个不同培养时间的体外降解率。除丁香外，稻草的体外干物质（DM）和有机物（OM）降解率在有香料存在时最高。丁香显著降低了总挥发性脂肪酸浓度、乙酸摩尔比例和丙酸比例，但增加了丙酸产量。乙酸和丁酸产量不受处理影响。与其他香料相比，丁香和姜黄的氨氮浓度最低。瘤胃pH值未发生变化，但在培养期内逐渐降低。对于体内研究，将12只平均体重为7.65±0.19 kg的公鹿分配到完全随机设计中，进行三种处理，四个重复，为期28天。公鹿饲喂不含（0 g/kg DM）或含（2.5、7.5 g/kg DM）丁香补充剂的全混合日粮。增加日粮丁香剂量对DM摄入量、体重以及粗蛋白（CP）和酸性洗涤纤维（ADF）的表观全肠道消化率没有影响，但DM和OM消化率有增加的趋势（p = 0.09）。随着丁香日粮剂量的增加，公鹿的尿N和尿尿素N浓度呈线性下降。相反，添加丁香对公鹿的血浆尿素N和保留N有积极影响。我们得出结论，尽管一些香料对瘤胃消化和发酵有积极影响，但本研究评估的剂量水平（高达7.5 g/kg DM丁香）可作为一种有效的日粮方法来减少公鹿的N损失而加以推广。
