摘要
Dietary anthocyanins (ATH) have probiotic and antioxidant functions in humans. They may also have beneficial impacts on rumen microorganisms and subsequently nutrient digestion in cattle. The experiment aimed to study the effects of dietary red cabbage extract (RCE) rich in ATH on rumen fermentation, rumen bacterial community, and nutrient digestibility in beef bulls. Eight Simmental beef bulls and two RCE levels (0 and 120 g/d) were allocated in a replicated 2 × 2 crossover design. Each experimental period included 15 days for adaptation and subsequent 5 days for sampling. The results showed that dietary addition of RCE increased the ruminal concentration of total volatile fatty acids and the molar proportion of propionate, decreased the acetate to propionate ratio, and tended to decrease the molar proportion of acetate, but it did not affect the ruminal pH and the concentrations of ammonia N, microbial CP, monophenols, polyphenols, and total phenolics. ATH was undetectable in the ruminal fluid of beef bulls in both groups. RCE did not affect the alpha diversity of rumen bacterial community, and the relative abundances of major rumen bacteria at the phylum level, but it increased the relative abundances of Ruminobacter and Anaerovibrio and tended to increase the relative abundances of Oribacterium and Monoglobus at the genus level. RCE tended to increase the plasma concentrations of globulin and total protein, but it did not affect the plasma albumin, urea, triglyceride, glucose, and antioxidant activities. Dietary addition of RCE did not affect the apparent nutrient digestibility. In conclusion, the ATH in RCE was highly hydrolysable in rumen fluid. Dietary addition of RCE increased the ruminal concentration of total volatile fatty acids, decreased the acetate to propionate ratio, and slightly modified the rumen bacterial community, but it did not affect the nutrient digestibility and the plasma antioxidants in beef bulls.
摘要译文
膳食花青素（ATH）在人类中具有益生菌和抗氧化功能。它们也可能对瘤胃微生物和随后的牛营养消化产生有益的影响。该实验旨在研究富含ATH的饮食红卷心菜提取物（RCE）对瘤牛肉公牛中瘤胃发酵，瘤胃细菌群落和营养消化率的影响。在重复的2×2交叉设计中分配了八个西门塔牛肉和两个RCE水平（0和120 g/d）。每个实验周期包括适应性的15天和随后的5天进行抽样。结果表明，饮食添加RCE增加了总挥发性脂肪酸的瘤胃浓度和丙酸丙酸酯的摩尔比例，降低了乙酸丙酸酯与丙酸丙酸酯的比例，并倾向于降低乙酸的摩尔比例，但并不影响乳晕pH和丙酸酯的比例。氨N，微生物CP，单酚，多酚和总酚类的浓度。在两组牛肉公牛的瘤胃中，ATH都是无法检测的。 RCE不影响瘤胃细菌群落的α多样性，以及门瘤水平上主要的瘤胃细菌的相对丰度，但它增加了瘤胃和Anaerovibrio的相对丰度，并倾向于增加Oribacterium and Monoglobus属的相对丰度。 RCE倾向于增加球蛋白和总蛋白的血浆浓度，但并不影响血浆白蛋白，尿素，甘油三酸酯，葡萄糖和抗氧化活性。 RCE的饮食添加不影响明显的营养消化率。总之，RCE中的ATH在瘤胃液中是高度水解的。 RCE的饮食添加增加了总挥发性脂肪酸的瘤胃浓度，降低了醋酸酯与丙酸酯的比率，并稍微改变了瘤胃细菌群落，但它不会影响营养的消化率和牛肉公牛中的血浆抗氧化剂。
J. Gao[1];B.B. Cheng[1];Y.F. Liu;M.M. Li;G.Y. Zhao. Effects of red cabbage extract rich in anthocyanins on rumen fermentation, rumen bacterial community, nutrient digestion, and plasma indices in beef bulls[J]. animal, 2022,16(5)