The Effect of Ratio of Concentrate and Roughage on Composition of Total Lipid and Fatty Acids in Sheep Rumen Liquor

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  • 濃厚飼料と粗飼料の給与割合がメン羊第一胃内総脂質含量および脂肪酸組成に与える影響
  • ノウコウ シリョウ ト ソシリョウ ノ キュウヨ ワリアイ ガ メンヨウ ダイ

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The effect of ratio of concentrate and roughage on the changes of total lipid and fatty acids composition in rumen liquor and rumen microorganisms was studied on three sheep. Three types of rations with different weight ratio: 9:1, 5:5 and 1:9 of concentrate (Beef Deluxe made by Nihon Nosan Co., Ltd.) and grass hay (mainly timothy) were used respectively. Each ration was fed with the amount of 600-700g per day. After 2 weeks later the rumen digests was sampled through a rumen fistula, with the intervals of 1-3 hours during 24 hours and filtered with two layers of cheese cloth. The protozoan and bacterial fractions were separated from the filtered rumen liquor. The amount of total lipid in rumen liquor was remarkably high in high concentrate ration. The total lipid decreased rapidly during the first 4 hours and it gradually increased in following 15 hours of feeding in high concentrate ration. However, in high roughage ration, the total lipid concentration in rumen liquor changed little during 24 hours. In high concentrate ration, the proportions of C18:0 and C18:1 fatty acids were high in the rumen liquor, protozoa and bacteria, but in high roughage ration, the proportions of shorter fatty acids than C17 fatty acid were found be high. The proportion of C18:0 fatty acid decreased during the first 4 hours after feeding and then it gradually increased in following 24 hours in rumen liquor and bacteria: however C18:1 fatty acid exhibited reverse pattern. In protozoa there was no statistical significant difference in the proportions of C18:0 and C18:1 fatty acids during cource of study. In rumen liquor the proportions of branched chain fatty acids (iso+anteiso) were low and did not change during 24 hours in high concentrate ration, but they increased rapidly during the first 4 hours of feeding and decreased gradually in high roughage ration. The proportion of anteiso C13 branched chain fatty acid increased more than 20 times, ranging from 0. 5% to 11. 1% in rumen liquor. It was suggested that the increase of anteiso C13 branched chain fatty acid was caused by the cell free fluid, not by microbes. In protozoa and bacteria the proportion of branched chain fatty acids was high in high roughage ration but no significant concentration difference was found during 24 hours.

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