Evaluation of the effects of fermented wheat bran polysaccharides and spice extracts on rumen fermentation parameters in mutton sheep based on an in vitro methods

WANG Bo; WANG Wenwen; MU Qier; WANG Yuan; AN Xiaoping

doi:10.13557/j.cnki.issn1002-2813.2025.10.002

Abstract：The experiment aims to investigate the effects of separate and combined addition of fermented bran polysaccharide(FWBP)and spice extract(SE)on the in vitro rumen fermentation parameters and gas production of mutton sheep.In the experiment,four healthy Doppey×small-tailed Han sheep(six months old)with similar body conditions were selected as gastric juice donors through in vitro batch culture.The research was divided into FWBP and SE dose screening tests,as well as FWBP and SE mixed dose screening tests.Experiment 1:Control Group 1(CON1 group)used the basal diet as the fermentation substrate.In the experimental group,different levels of FWBP(1,2,4 g/kg)and SE(20,40,80 mg/kg)were added to the basal diet respectively,and the optimal usage doses of the two were screened out.Experiment 2:The optimal usage doses of FWBP and SE were mixed to form a complex phytonutrient(CPs,FWBP≥50%,SE≥3%).The Control Group 2(CON2 group)used the basal diet as the fermentation substrate,and the experimental groups were respectively added with 2.5,5.0,and 10.0 g/kg of CPs on the basis of the basal diet.The culture time was 24 hours,with three replicates in each group.The results showed that the pH values of gastric juice in different doses of FWBP groups were significantly lower than those in the CON1 group(P<0.05);The content of ammonia nitrogen(NH3-N)and gas production in the gastric juice of the 1 g/kg FWBP group and the 2 g/kg FWBP group were significantly higher than those of the CON1 group(P<0.05).The content of bacterial protein(BCP)in the gastric juice of the 1 g/kg FWBP group was significantly higher than that of the CON1 group(P<0.05).The multiple combination effect index(MFAEI)of the 1 g/kg FWBP group was the largest.The NH3-N content in the gastric juice of the 20 mg/kg SE group was significantly lower than that of the CON2 group(P<0.05),and the BCP content and gas production in the gastric juice of different dose SE groups were significantly higher than those of the CON2 group(P<0.05).The MFAEI in the 80 mg/kg SE group was the largest.The content of NH3-N in the gastric juice of the 5 g/kg CPs group was significantly higher than that of the CON2 group(P<0.05).The BCP content in the gastric juice of the 5.0 g/kg CPs group and the 10.0 g/kg CPs group was significantly higher than that of the CON2 group(P<0.05).The gas production in the 2.5 g/kg CPs group and the 5.0 g/kg CPs group was significantly higher than that in the CON2 group(P<0.05),but the gas production in the 10.0 g/kg CPs group was significantly lower than that in the CON2 group(P<0.05).The butyric acid content in the gastric juice of the 2.5 g/kg CPs group and the 5.0 g/kg CPs group was significantly lower than that of the CON2 group(P<0.05).The MFAEI in the 5.0 g/kg CPs group was the largest.The study indicates that both the individual and combined addition of FWBP and SE can improve the rumen fermentation function of mutton sheep in vitro.The appropriate addition amounts of SE and FWBP alone are 1 g/kg and 80 mg/kg respectively,while the appropriate addition amount of CPs is 5.0 g/kg.