精油在体外评估其甲缓解潜力和对牛发酵的影响
Memoona Nasir1, Rokia Temmar1, Abdelhacib Kihal1
1Animal Nutrition and Welfare Service (SNiBA), Department of Animal and Food Science, Universitat Autònoma de Barcelona (UAB), 08193 Bellaterra, Spain.
Animals : an open access journal from MDPI
|February 13, 2026
概括
大精油 (GAR) 有效地降低了小麦芽发酵中的甲产量,而不会对微生物功能产生负面影响. 这项研究突出了GARAR的重点.
科学领域:
- 流体微生物学 流体微生物学
- 动物营养动物营养
- 自然产品化学 自然产品化学
背景情况:
- 皮中的甲基生成有助于温室气体排放.
- 精油 (EO) 已被探索用于调节乳头功能和减少甲 (CH4) 生产.
- 欧的有效性受到化学结构和含量水平的影响.
研究的目的:
- 评价9种选定的EO在抑制乳头甲生成中的有效性.
- 评估EO对乳头发酵参数和CH4生产 in vitro的影响.
- 为了确定EO化学成分和剂量对其抗甲原效应的影响.
主要方法:
- 在24小时内进行了体外批量培养发酵试验.
- 在特定的低剂量和高剂量下测试了9种EO (肉,衣草,大 (GAR),草 (LEG),薄荷 (PPM),白,大,,生 (GIN)).
- 使用液-缓冲混合物和料-缩基板,测量发酵参数和气体/CH4生产.
主要成果:
- 所有的EO处理都显著影响了发酵参数 (p < 0.01).
- 大多数EO降低了总气体产量和CH4排放,剂量依赖性不同.
- 大EO (GAR),特别是在较低剂量时,显示出最大的CH4抑制,同时保持良好的发酵,与一些特类EO不同,它们在较高剂量时会导致发酵抑制.
结论:
- 对于甲减排,精油的有效性高度依赖于化学成分和含量水平.
- 大EO (GAR) 富含硫基生物活性物质,在体外CH4降低方面表现出最有前途的结果.
- 进一步的体内验证是必要的,以证实像GAR这样的EO在可持续畜牧业的实际应用.
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