Long-chain fatty acids의 첨가가 in vitro 반추위 미생물 수, 소화율 및 메탄생성에 미치는 영향
Effects of long-chain fatty acids on in vitro rumen microbial population, dry matter degradability and methane production
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본 연구는 long-chain fatty acids 첨가 시 발효 48 h 에 in vitro 반추위 발효와 메탄 생성에 미치는 영향을 구명하고자 수행하였다. 반추위액은 외과적 방법으로 누관이 장착된 홀스타인에서 채취하였으며, 공시축의 사양관리는 조사료와 농후사료 6:4 비율로 하였다. 60 mL serum bottle 에 buffer 10mL, 티모시 0.3 g, 위액 5 mL 를 각각 넣고 fatty acids(stearic acid, oleic acid, linoleic acid,linolenic acid, arachidonic acid ; 0.001%/15 mL)를 첨가한 뒤 발효시간대별(3, 6, 12, 24, 36 및48 h)로 5 처리 3 반복 수행하였다. 발효종료시간인 48 h 에서 pH 는 oleic acid 와 linoleic acid 는 대조구에 비해 유의적(p<0.05)으로 높게 측정되었다. 48 h 에 총가스 발생량은 stearic acid 가 유의적(p<0.05)으로 높게 측정되었고 메탄 발생량은 arachidonic acid 에서 유의적(p<0.05)으로 높게 측정되었다. 건물 소화율은 발효 36 h 에서 linoleic acid 가 다른 처리구에 비해 높았으나, 발효 48 h 에서는처리구간 유의차가 없었다. 휘발성 지방산 농도와 butyric acid 는 발효 3 h, 12 h 에서 long-chainfatty acid 처리구가 대조구에 비해서 유의적(p<0.05)으로 높게 나타났다. 3 h, 12 h 에서 acetic acid는 linoleic acid, linolenic acid 가 다른 처리구보다 유의적(p<0.05)으로 높게 나타났고, propionicacid 는 stearic acid, oleic acid 에서 다른 처리구에 비해 유의적(p<0.05)으로 높게 측정되었다. Protozoa 의 생존 수와 사멸 수는 처리구간의 차이를 나타내지 않았다. Bacteria 는 linolenic acid 와arachidonic acid 가 다른 처리구에 비해 유의적(p<0.05)으로 높았다. Fungi 는 oleic acid 가 linoleicacid 를 제외한 나머지 처리구에서 유의적(p<0.05)으로 높게 측정되었다. 본 연구의 결과에 의해 발효48 h 에 0.001%의 oleic acid 와 linoleic acid 의 첨가는 메탄 발생량을 감소시키는데 효과적이라는 것을 알 수 있었다.
Abstract
This study was conducted to evaluate the effect of long-chain fatty acids on 48 h in vitrorumen fermentation and methane production. A Holstein cow, surgically fitted with a ruminalcannula, consuming 0.40 Italian ryegrass and 0.60 corn-based concentrate was used as rumenfluid donor. Experiment was incorporated with a control, stearic acid, oleic acid, linoleic acid,linolenic acid, and arachidonic acid. Ground timothy hay was used as a substrate and control received only excipients. Final pH was higher (p<0.05) for oleic acid and linoleic acidcompared with control and arachidonic acid. Total gas production was highest (p<0.05) forstearic acid and methane production was highest (p<0.05) for arachidonic acid at 48 h. in vitroDM digestibility was higher (p<0.05) for linoleic acid than for control and stearic acid at 36 h. Total volatile fatty acid (VFA) and butyrate concentrations were higher (p<0.05) for control thanlong-chain fatty acid treatments at 3 and 12 h. acetic acid concentration was higher (p<0.05) forlinoleic acid and linolenic acid than the other treatments at 3 and 12 h. propionic acidconcentration was higher (p<0.05) for stearic acid and oleic acid at 3h, whereas at 12 hincubation oleic acid and arachidonic acid were higher (p<0.05) compared with the othertreatments. acetic acid:propionic acid ratio was higher (p<0.05) for linoleic acid and arachidonicacid compared with control, stearic acid, and oleic acid. The number of live and dead protozoawas not different (p>0.05) among treatments. The number of bacteria was higher (p<0.05) forlinolenic acid and arachidonic acid than the other treatments. The number of fungi was higher(p<0.05) for oleic acid than the other treatments except for linoleic acid. Considering all resultsin this study, the addition of 0.001% oleic and linoleic acids to reduce methane production for48 h in vitro incubation may be effective.
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