In vitro study on effects of isochlorogenic acid supplementation in sheep diets on nutrient digestion and rumen fermentation

doi:10.3969/j.issn.1004-1524.20230624

Acta Agriculturae Zhejiangensis ›› 2024, Vol. 36 ›› Issue (8): 1753-1763.DOI: 10.3969/j.issn.1004-1524.20230624

• Animal Science • Previous Articles Next Articles

In vitro study on effects of isochlorogenic acid supplementation in sheep diets on nutrient digestion and rumen fermentation

LI Shuyan^a(), JIAO Ting^a^,^*(), QI Shuai^a, ZHANG Xia^a, WANG Huning^a, ZHAO Shengguo^b

Key Laboratory for Grassland Ecosystem, Ministry of Education, Sino-US Grassland Animal Husbandry Sustainable Development Research Center, Pratacultural College; b. College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China

Received:2023-05-11 Online:2024-08-25 Published:2024-09-06
Contact: JIAO Ting

Abstract

Abstract:

In the present in vitro fermentation experiment, the treatments T1-T5 with 0.03%, 0.06%, 0.09%, 0.12% and 0.20% isochlorogenic acid (ICGA) added to the sheep basic diet were set, as well as a blank control without addition of ICGA. The effects of ICGA addition on diet nutrient degradation and sheep rumen fermentation characteristics were explored at 2, 6, 12, 24, 48 hours in vitro culture. The results showed that the gas production under T3, T4 and T5 treatments was significantly (P<0.05) higher than that under the other treatments at 48 h of fermentation. At 2, 48 h of fermentation, the in vitro dry matter degradation rate under T4 treatment was significantly higher than that under CK. At 2, 24, 48 h of fermentation, the pH value of the fermentation fluid under T4 and T5 treatments was significantly lower than that under CK. After 12 h of fermentation, the concentrations of butyric acid and total volatile fatty acids under T3, T4 and T5 treatments were significantly higher than those under the CK. At 48 h of fermentation, the ratio of acetate concentration to propionate concentration under T3 and T4 treatments was significantly higher than that under the CK, while the ammoniacal nitrogen mass concentration under T3 and T4 treatments was significantly lower than that under the CK. In conclusion, addition of appropriate amount of ICGA could significantly increase the in vitro dry matter degradation rate of sheep diet, the concentratin of butyrate and total volatile fatty acids in the fermentation fluid. According to the multiple factors associative effects index, the recommended ICGA addition amount was 0.09%-0.12%.

Key words: phenolic acid compound, isochlorogenic acid, rumen, in vitro fermentation, nutrient digestion, feed associative effect

CLC Number:

S816.7

LI Shuyan, JIAO Ting, QI Shuai, ZHANG Xia, WANG Huning, ZHAO Shengguo. In vitro study on effects of isochlorogenic acid supplementation in sheep diets on nutrient digestion and rumen fermentation[J]. Acta Agriculturae Zhejiangensis, 2024, 36(8): 1753-1763.

Figures/Tables 7

References 40

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处理 Treatment	DRADF	DRNDF	DRCP
CK	51.93±2.79 a	51.09±4.55 a	88.57±1.05 a
T1	46.64±7.50 a	48.06±6.97 a	88.47±1.21 a
T2	46.50±1.36 a	53.91±4.88 a	88.32±1.36 a
T3	46.64±6.64 a	52.20±3.31 a	88.18±0.30 a
T4	52.43±0.57 a	48.93±3.3.7 a	86.22±1.40 ab
T5	45.86±1.56 a	43.40±1.94 a	81.36±2.97 b

处理 Treatment	DRADF	DRNDF	DRCP
CK	51.93±2.79 a	51.09±4.55 a	88.57±1.05 a
T1	46.64±7.50 a	48.06±6.97 a	88.47±1.21 a
T2	46.50±1.36 a	53.91±4.88 a	88.32±1.36 a
T3	46.64±6.64 a	52.20±3.31 a	88.18±0.30 a
T4	52.43±0.57 a	48.93±3.3.7 a	86.22±1.40 ab
T5	45.86±1.56 a	43.40±1.94 a	81.36±2.97 b

指标 Index	处理 Treatment	不同发酵时间(h)各指标的值Values of indexes at different fermentation time (h)
指标 Index	处理 Treatment	2	6	12	24	48
乙酸浓度	CK	20.89±1.36 b	23.30±0.34 ab	26.91±2.14 c	44.89±1.72 ab	60.30±3.84 a
Acetate concentration/	T1	18.77±1.84 b	20.04±2.75 b	24.30±6.61 c	32.68±3.12 b	42.32±4.13 b
(mmol·L^-1)	T2	17.82±0.57 b	21.80±1.42 ab	24.86±2.33 c	33.56±3.78 b	35.82±5.13 b
	T3	20.61±3.56 b	24.41±0.59 ab	30.28±3.33 bc	44.71±3.77 ab	65.75±0.66 a
	T4	23.16±0.79 b	26.97±1.40 a	44.20±1.53 a	53.23±0.46 a	66.82±1.59 a
	T5	24.72±2.50 a	31.57±2.13 a	40.20±3.96 ab	45.9±8.46 ab	60.51±0.79 a
丙酸浓度	CK	6.31±1.09 a	6.74±0.90 c	9.49±2.46 a	19.95±0.88 a	25.50±2.09 a
Propionate concentration/	T1	6.69±0.77 a	8.39±2.00 bc	10.09±2.45 a	14.95±1.11 a	20.06±1.68 ab
(mmol·L^-1)	T2	6.89±0.85 a	8.33±0.69 bc	12.83±0.65 a	15.95±2.66 a	17.14±3.09 b
	T3	7.46±1.36 a	12.76±0.64 a	12.88±0.48 a	16.34±0.79 a	20.55±0.50 ab
	T4	6.40±1.18 a	10.67±0.19 ab	14.56±0.38 a	16.99±2.76 a	20.87±1.47 ab
	T5	8.76±1.77 a	8.99±0.55 bc	14.62±1.58 a	15.85±2.13 a	20.09±0.41 ab
丁酸浓度	CK	3.62±0.24 a	3.75±0.35 bc	5.06±0.29 c	7.68±0.26 ab	8.16±0.05 b
Butyrate concentration/	T1	3.37±0.18 a	3.56±0.18 c	5.46±0.74 c	6.20±0.43 b	8.88±1.25 b
(mmol·L^-1)	T2	3.18±0.01 a	3.90±0.02 bc	5.30±0.12 c	6.55±0.82 b	7.17±1.41 b
	T3	4.31±0.40 a	7.14±0.29 a	6.74±0.26 b	10.06±0.32 a	12.67±0.06 a
	T4	4.39±0.07 a	5.02±0.79 b	7.64±0.45 ab	9.06±1.82 ab	11.99±0.52 a
	T5	4.19±1.09 a	5.19±0.54 b	8.10±0.50 a	9.34±1.06 ab	12.16±0.15 a
总挥发性脂肪酸浓度	CK	33.16±1.63 bc	36.50±0.34 cd	49.21±2.17 c	75.29±2.85 a	79.82±2.05 ab
Total volatile fatty	T1	30.79±1.80 bc	37.27±5.77 cd	50.94±5.05 bc	57.3±4.83 b	75.6±7.09 b
acids concentration/	T2	29.65±1.52 c	34.18±1.80 d	43.98±7.84 c	55.3±6.06 b	60.77±4.04 c
(mmol·L^-1)	T3	31.21±1.83 bc	52.46±4.46 a	65.36±1.98 ab	75.54±4.60 a	89.94±2.79 ab
	T4	36.15±2.11 ab	46.53±1.12 ab	71.31±0.42 a	80.54±4.88 a	92.6±6.79 a
	T5	38.99±0.97 a	43.64±0.77 bc	66.31±6.14 ab	75.65±1.18 a	94.58±3.61 a
乙酸-丙酸浓度比	CK	3.50±0.60 a	3.57±0.44 a	3.17±0.66 a	2.25±0.01 a	2.42±0.34 bc
Ratio of acetate	T1	2.93±0.60 a	2.53±0.32 ab	2.38±0.14 a	2.18±0.05 a	2.11±0.10 c
concentration to	T2	2.66±0.28 a	2.67±0.37 ab	2.71±0.61 a	3.62±1.59 a	2.12±0.16 c
propionate concentration	T3	2.83±0.38 a	1.92±0.11 b	2.34±0.20 a	2.73±0.16 a	3.20±0.11 a
	T4	3.80±0.49 a	3.43±0.89 ab	3.04±0.15 a	3.89±0.72 a	3.29±0.28 a
	T5	3.26±0.64 a	3.52±0.38 ab	2.76±0.06 a	2.86±0.17 a	3.02±0.08 ab

指标 Index	处理 Treatment	不同发酵时间(h)各指标的值Values of indexes at different fermentation time (h)
指标 Index	处理 Treatment	2	6	12	24	48
乙酸浓度	CK	20.89±1.36 b	23.30±0.34 ab	26.91±2.14 c	44.89±1.72 ab	60.30±3.84 a
Acetate concentration/	T1	18.77±1.84 b	20.04±2.75 b	24.30±6.61 c	32.68±3.12 b	42.32±4.13 b
(mmol·L^-1)	T2	17.82±0.57 b	21.80±1.42 ab	24.86±2.33 c	33.56±3.78 b	35.82±5.13 b
	T3	20.61±3.56 b	24.41±0.59 ab	30.28±3.33 bc	44.71±3.77 ab	65.75±0.66 a
	T4	23.16±0.79 b	26.97±1.40 a	44.20±1.53 a	53.23±0.46 a	66.82±1.59 a
	T5	24.72±2.50 a	31.57±2.13 a	40.20±3.96 ab	45.9±8.46 ab	60.51±0.79 a
丙酸浓度	CK	6.31±1.09 a	6.74±0.90 c	9.49±2.46 a	19.95±0.88 a	25.50±2.09 a
Propionate concentration/	T1	6.69±0.77 a	8.39±2.00 bc	10.09±2.45 a	14.95±1.11 a	20.06±1.68 ab
(mmol·L^-1)	T2	6.89±0.85 a	8.33±0.69 bc	12.83±0.65 a	15.95±2.66 a	17.14±3.09 b
	T3	7.46±1.36 a	12.76±0.64 a	12.88±0.48 a	16.34±0.79 a	20.55±0.50 ab
	T4	6.40±1.18 a	10.67±0.19 ab	14.56±0.38 a	16.99±2.76 a	20.87±1.47 ab
	T5	8.76±1.77 a	8.99±0.55 bc	14.62±1.58 a	15.85±2.13 a	20.09±0.41 ab
丁酸浓度	CK	3.62±0.24 a	3.75±0.35 bc	5.06±0.29 c	7.68±0.26 ab	8.16±0.05 b
Butyrate concentration/	T1	3.37±0.18 a	3.56±0.18 c	5.46±0.74 c	6.20±0.43 b	8.88±1.25 b
(mmol·L^-1)	T2	3.18±0.01 a	3.90±0.02 bc	5.30±0.12 c	6.55±0.82 b	7.17±1.41 b
	T3	4.31±0.40 a	7.14±0.29 a	6.74±0.26 b	10.06±0.32 a	12.67±0.06 a
	T4	4.39±0.07 a	5.02±0.79 b	7.64±0.45 ab	9.06±1.82 ab	11.99±0.52 a
	T5	4.19±1.09 a	5.19±0.54 b	8.10±0.50 a	9.34±1.06 ab	12.16±0.15 a
总挥发性脂肪酸浓度	CK	33.16±1.63 bc	36.50±0.34 cd	49.21±2.17 c	75.29±2.85 a	79.82±2.05 ab
Total volatile fatty	T1	30.79±1.80 bc	37.27±5.77 cd	50.94±5.05 bc	57.3±4.83 b	75.6±7.09 b
acids concentration/	T2	29.65±1.52 c	34.18±1.80 d	43.98±7.84 c	55.3±6.06 b	60.77±4.04 c
(mmol·L^-1)	T3	31.21±1.83 bc	52.46±4.46 a	65.36±1.98 ab	75.54±4.60 a	89.94±2.79 ab
	T4	36.15±2.11 ab	46.53±1.12 ab	71.31±0.42 a	80.54±4.88 a	92.6±6.79 a
	T5	38.99±0.97 a	43.64±0.77 bc	66.31±6.14 ab	75.65±1.18 a	94.58±3.61 a
乙酸-丙酸浓度比	CK	3.50±0.60 a	3.57±0.44 a	3.17±0.66 a	2.25±0.01 a	2.42±0.34 bc
Ratio of acetate	T1	2.93±0.60 a	2.53±0.32 ab	2.38±0.14 a	2.18±0.05 a	2.11±0.10 c
concentration to	T2	2.66±0.28 a	2.67±0.37 ab	2.71±0.61 a	3.62±1.59 a	2.12±0.16 c
propionate concentration	T3	2.83±0.38 a	1.92±0.11 b	2.34±0.20 a	2.73±0.16 a	3.20±0.11 a
	T4	3.80±0.49 a	3.43±0.89 ab	3.04±0.15 a	3.89±0.72 a	3.29±0.28 a
	T5	3.26±0.64 a	3.52±0.38 ab	2.76±0.06 a	2.86±0.17 a	3.02±0.08 ab

处理 Treatment	各指标的单项组合效应指数(SFAEI)Single factor associative effects index (SFAEI) of each item											MFAEI
处理 Treatment	GS	DMD	DRADF	DRNDF	DRCP	pH	AC	PC	BC	TVFAC	NH₃-N	MFAEI
T1	-0.045 9	0.018 8	-0.111 0	-0.061 5	-0.001 2	0.001 9	-0.322 1	-0.070 8	-0.023 4	-0.076 8	-0.002 0	-0.693 9
T2	-0.035 5	-0.159 1	-0.114 0	0.057 2	-0.002 8	-0.002 5	-0.349 7	-0.014 1	-0.063 2	-0.174 3	-0.040 2	-0.898 4
T3	0.401 3	0.112 7	-0.111 0	0.022 5	-0.004 4	-0.017 1	0.069 6	0.258 2	0.368 8	0.141 1	0.038 2	1.279 9
T4	0.429 9	0.159 6	0.010 5	-0.043 8	-0.027 2	-0.022 8	0.378 7	0.158 2	0.286 6	0.185 0	0.062 8	1.577 5
T5	0.255 0	0.133 5	-0.127 5	-0.156 1	-0.083 3	-0.022 2	0.362 4	0.241 8	0.312 4	0.157 3	0.076 5	1.149 8

In vitro study on effects of isochlorogenic acid supplementation in sheep diets on nutrient digestion and rumen fermentation

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