In vitro study on effects of isochlorogenic acid supplementation in sheep diets on nutrient di-gestion and rumen fermentation
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 sig-nificantly higher than that under the CK,while the ammoniacal nitrogen mass concentration under T3 and T4 treat-ments 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 vola-tile fatty acids in the fermentation fluid.According to the multiple factors associative effects index,the recommended ICGA addition amount was 0.09％-0.12％.
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