Tea Saponin Affecting Rumen Microbial Fermentation and Number of Protozoa

doi:10.11924/j.issn.1000-6850.casb16070007

Abstract

Abstract: To study the effect of tea saponin on rumen microbial fermentation and the number of protozoa in Simmental cattle, a 4×4 latin square experiment was designed. Concentration of tea saponin in the control group, low dose group, middle dose group and high dose group was 0, 6, 12 and 18 g per cattle in a day, respectively. The experiment lasted for 4 periods and each period lasted for 20 days. pH value, contents of volatile fatty acid and ammonia nitrogen, and number of protozoa were measured. Results showed that the ratio of acetic acid and propanoic acid in the control group and high dose group was (3.79±0.13) and (3.30±0.17) in the fourth period respectively, presenting a significant difference (P＜0.05). Number of protozoa in experimental groups were significantly lower than that in the control group (P＜0.05). In summary, tea saponin had an obvious inhibitory effect on rumen protozoa, and could significantly affect rumen fermentation.

CLC Number:

S823.9

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