紫苏、陈皮和艾叶对奶牛乳风味、乳品质、瘤胃内环境及血液生化指标的影响
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摘要
本试验采用水蒸气蒸馏法和GC-MS法提取并分析了紫苏、陈皮和艾叶中的主要挥发性物质。同时研究了紫苏、陈皮和艾叶对奶牛采食量、产奶量、乳品质、乳风味、瘤胃内环境和血液生化指标的影响,整个试验共分四章。
第一章紫苏、陈皮和艾叶中挥发性物质的分析
本试验采用水蒸汽蒸馏法和GC-MS法提取并分析了紫苏、陈皮和艾叶中的挥发性物质。结果表明:紫苏的主要挥发性物质是紫苏醛、桉树脑、柠檬烯、石竹烯、冰片基氯、丁香油酚、芹菜脑、α-荜澄茄油宁烯、α-石竹烯和1R-α-蒎烯。陈皮的主要挥发性物质是柠檬烯、γ-松油烯、β-月桂烯、α-蒎烯和β-蒎烯。艾叶的主要挥发性物质是苦艾醇、桉树脑、1R-α-蒎烯、蓝桉醇、3,3,6-三甲基-1,5-庚二烯-4-醇、石竹烯和莰醇。
第二章紫苏、陈皮和艾叶对奶牛采食量、产奶量及乳品质的影响
本试验选择12头胎次相同,体况良好,体重相近,产奶性能稳定,泌乳期接近的中国荷斯坦奶牛,分为3组,每组4头奶牛,采用4×4拉丁方设计。在饲喂基础日粮的基础上,A组添加紫苏,B组添加陈皮,C添加艾叶。各试验组又分为4个水平,分别是0 g/天/头、300 g/天/头、600 g/天/头、900 g/天/头。结果表明:
1.紫苏能减少奶牛干物质的采食量,差异不显著(P>0.05);随陈皮、艾叶添加量的增加,奶牛干物质的采食量先增加后减少,差异不显著(P>0.05)。
2.随紫苏、陈皮和艾叶添加量的增加,奶牛的产奶量先上升后下降,其中A组(紫苏组)的紫苏Ⅲ显著高于紫苏Ⅰ(P<0.05),B组(陈皮组)的陈皮Ⅱ、Ⅲ显著高于陈皮Ⅰ(P<0.05),其他各组间差异不显著(P>0.05)。
3.紫苏、陈皮和艾叶对乳脂、乳蛋白、乳糖、乳总固形物和乳中尿素氮的影响不显著(P>0.05),但能显著降低乳中体细胞数(P<0.05)。
4.试验组奶样中均未检测到有抗生素残留。
第三章紫苏、陈皮和艾叶对牛奶乳风味的影响
本试验采用感官鉴评法和GC-MS法对牛奶乳风味进行评定。结果表明:随紫苏、陈皮和艾叶添加量的增加,牛奶色泽、异味、奶香味、浓厚感、均匀度、甜味、适口度和总接受度均产生了不同程度的变化,其中紫苏改善奶风味的效果较显著;陈皮对奶风味的改善起一定的作用,但效果不显著;艾叶对奶风味具有不?良效果。紫苏、陈皮和艾叶三者均能改善牛奶色泽,提高牛奶均匀度,控制牛奶中异味的产生;紫苏对奶香味和适口度的影响较大;陈皮对牛奶甜味的影响较大;从总体接受度而言,紫苏对牛奶感官特性的影响较好。试验组奶样中可以检测出相应添加物所特有的挥发性物质。A组(紫苏组)中检测到紫苏醛、桉树脑、荜澄茄油宁烯、9-十八烯酸甲酯、棕榈酸异丙酯和冰片基氯等挥发性物质;B组(陈皮组)中检测到柠檬烯、γ-榄香烯、乙基亚麻酸、油酸和油醇等挥发性物质;C组(艾叶组)中检测到丁香烯、丁香烯氧化物、桉树脑、苦艾醇、莰醇和香芹醇等挥发性物质。
第四章紫苏、陈皮和艾叶对奶牛瘤胃内环境以及血液生化指标的影响
本试验选择4头体重相近,体况良好,安装永久性瘤胃瘘管的中国荷斯坦奶牛。试验分为四组(对照组、试验Ⅰ组、试验Ⅱ组、试验Ⅲ组),采用4×4拉丁方设计。对照组饲喂基础日粮,试验Ⅰ组在基础日粮基础上添加紫苏(600 g/d/头),试验Ⅱ组在基础日粮基础上添加陈皮(600 g/d/头),试验Ⅲ组在基础日粮基础上添加艾叶(600 g/d/头)。结果表明:
1.紫苏、陈皮和艾叶能稳定瘤胃pH;降低NH3-N浓度;提高MCP浓度;提高乙酸浓度;乙酸百分含量;提高VFA总浓度;降低丁酸百分含量;其中紫苏、艾叶能提高丙酸浓度和丙酸百分含量,陈皮能降低丙酸浓度和丙酸百分含量;紫苏、陈皮能提高丁酸浓度和乙酸/丙酸比值,艾叶能降低丁酸浓度和乙酸/丙酸比值。
2.紫苏、陈皮和艾叶能降低血液中的TP、GLB、BUN和GLU;提高血液中的ALT;紫苏、陈皮能降低血液中的ALB和ALP;艾叶能提高血液中的ALB和ALP;紫苏、艾叶能提高血液中的A/G值;陈皮能降低血液中的A/G值;紫苏能降低血液中的AST;陈皮、艾叶能提高血液中的AST;紫苏、艾叶能提高血液中的STLT;陈皮能降低血液中的STLT。
The volatile substances of Perilla Frutescens, Tangerine peel and Argy Wormwood leaf were extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS) method.The effects of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on feed intake, milk yield, milk quality and flavor, rumen environment and blood biochemical indexes of dairy cows were studied using the techniques of sensory analysis, GC-MS and Rumen fistula.The total study incuded four chapters.
In Chapter 1 the volatile substances of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf were analized.
The volatile substances of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf were analyzed by GC-MS. The results showed that the main compounds of Perilla Frutescens were Perillaldehyde, Eucalyptol, Limonene, Caryophyllene, Bornyl Chloride, Eugenol, Apiol,α-Cubebene,α-Caryophyllene and 1R-α-Pinene. The main compounds of Tangerine Peel were Limonene,γ-Tepinene andβ-Myrcene. The main compounds of Argy Wormwood Leaf were Absynthol, Eucalyptol, 1R-α-Pinene, Globulol, 3.3.6-trimethyl-1.5-heptaclien-4-ol, Caryophyuene and Borneol. In chapter 2 the effect of the Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on feed intake, milk yield and milk quality of dairy cows were studied.
Twelve healty Chinese Holstein dairy cows with same parity, good condition, similar body weight, stable performance and similar milk yield were selected in the experiment by a 4×4 Latin square design and were randomly divided into 3 groups with 4 in each group. Perilla Frutescens (group A), Tangerine Peel (group B) and Argy Wormwood Leaf (group C) were given to the cows fed on basal diet with the dosage of 0,300,600 and 900grams per day per cow.The results showed that:
1. The Perilla Frutescens could decrease the feed intake of dairy cows, but the difference was not significant (P>0.05).The feed intake of dairy cows increased in first and decreased at last with the increased of Tangerine Peel or Argy Wormwood Leaf, but the difference was not significant (P>0.05).
2. The milk yield of dairy cows increased in first and decreased at last with the increased of Perilla Frutescens, Tangerine Peel or Argy Wormwood Leaf, and the Perilla FrutescensⅢwas significantly higher than Perilla FrutescensⅠ(P<0.05) in group A; the Tangerine PeelⅡ,Ⅲwere significantly higher than Tangerine PeelⅠ(P<0.05) in group B; There were no significantly differences among other groups.
3. With the increase of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf , the change of milk fat, milk protein, lactose, milk total solids and milk urea nitrogen were not statistically significant (P>0.05), but the Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf could decrease significantly the SCC(P<0.05).
4. The antibiotic residue was not detected by TTC method.
Chapter 3 Effect of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on milk flavor of Dairy Cows
The milk flavor was analyzed by sensory evaluation and GC-MS. The results showed that the Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf had an effect on color, off-flavor, milk flavor, uniformity coefficient, sweetness, palatability degree and overall receptivity.The Perilla Frutescens could significantly improved milk flavor; the Tangerine Peel played a role in improvement of milk flavor, but the effect was not significant; the Argy Wormwood Leaf had unfavorable effects on milk flavor. The Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf all improved the color and uniformity coefficient of milk, Controlled the production of milk off-flavor; the Perilla Frutescens had more significant influences on milk flavor and palatability degree; in terms of overall receptivity, Perilla Frutescens had better influences on sensory characteristics of milk. The test group could be detected specific volatile substances of appropriate additives. The volatile substances included Perillaldehyde, Eucalyptole, Cubenene, 9-Octadecenoic acid Methyl Ester, Isopropyl Palmitate, Bornyl, Chloride were detected in group A (Perilla Frutescens); the volatile substances included Limonene,γ-Elemene, Ethyl Linolenic Acid, Oleic Acid, Oleanol were detected in group B (Tangerine Peel).The volatile substances included Caryophyllene, Caryophyllene Oxide, Cineole, Absinthol, Borneol, Carveol were detected in group C (Argy Wormwood Leaf).
Chapter 4 Effect of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on rumen environment and blood biochemical indexes of Dairy Cows
Four Chinese Holstein dairy cows with permanent rumen fistulas were selected in the experiment. The four dairy cows were all under good condition and with similar body weight. The experiment was design by a 4×4 Latin square design. The experiment divided into 4 groups, they were control group, groupⅠ,Ⅱ,Ⅲ. The control group was treated with the basic ration, and the tested groups were added respectively with Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf. The addition level is 600g/d for each dairy cow. The results show that:
1. The Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf could stable rumen pH, decrease concentration of NH3-N and percentage content of butyric acid, increase concentration of MCP, acetic acid concentration, percentage content of acetic acid, and total concentration of VFA. The Perilla Frutescens and Argy Wormwood Leaf could increase propionic acid concentration and percentage content of propionic acid; the Tangerine Peel could decrease propionic acid concentration and percentage content of propionic acid; the Perilla Frutescens and Tangerine Peel could increase butyric acid concentration and acetate / propionate ratio; the Argy Wormwood Leaf could decrease butyric acid concentration and acetate / propionate ratio.
2. The Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf could decrease TP, GLB, BUN and GLU; and they could increase ALT. The Perilla Frutescens, Tangerine Peel could decrease ALB and ALP; the Argy Wormwood Leaf could increase ALB and ALP. The Perilla Frutescens and Argy Wormwood Leaf could increase A/G ratio; the Tangerine Peel could decrease A/G ratio. The Perilla Frutescens could decrease AST; the Tangerine Peel and Argy Wormwood Leaf could increase AST. The Perilla Frutescens and Argy Wormwood Leaf could increase STLT; the Perilla Frutescens, Tangerine Peel could decrease STLT.
第一章紫苏、陈皮和艾叶中挥发性物质的分析
本试验采用水蒸汽蒸馏法和GC-MS法提取并分析了紫苏、陈皮和艾叶中的挥发性物质。结果表明:紫苏的主要挥发性物质是紫苏醛、桉树脑、柠檬烯、石竹烯、冰片基氯、丁香油酚、芹菜脑、α-荜澄茄油宁烯、α-石竹烯和1R-α-蒎烯。陈皮的主要挥发性物质是柠檬烯、γ-松油烯、β-月桂烯、α-蒎烯和β-蒎烯。艾叶的主要挥发性物质是苦艾醇、桉树脑、1R-α-蒎烯、蓝桉醇、3,3,6-三甲基-1,5-庚二烯-4-醇、石竹烯和莰醇。
第二章紫苏、陈皮和艾叶对奶牛采食量、产奶量及乳品质的影响
本试验选择12头胎次相同,体况良好,体重相近,产奶性能稳定,泌乳期接近的中国荷斯坦奶牛,分为3组,每组4头奶牛,采用4×4拉丁方设计。在饲喂基础日粮的基础上,A组添加紫苏,B组添加陈皮,C添加艾叶。各试验组又分为4个水平,分别是0 g/天/头、300 g/天/头、600 g/天/头、900 g/天/头。结果表明:
1.紫苏能减少奶牛干物质的采食量,差异不显著(P>0.05);随陈皮、艾叶添加量的增加,奶牛干物质的采食量先增加后减少,差异不显著(P>0.05)。
2.随紫苏、陈皮和艾叶添加量的增加,奶牛的产奶量先上升后下降,其中A组(紫苏组)的紫苏Ⅲ显著高于紫苏Ⅰ(P<0.05),B组(陈皮组)的陈皮Ⅱ、Ⅲ显著高于陈皮Ⅰ(P<0.05),其他各组间差异不显著(P>0.05)。
3.紫苏、陈皮和艾叶对乳脂、乳蛋白、乳糖、乳总固形物和乳中尿素氮的影响不显著(P>0.05),但能显著降低乳中体细胞数(P<0.05)。
4.试验组奶样中均未检测到有抗生素残留。
第三章紫苏、陈皮和艾叶对牛奶乳风味的影响
本试验采用感官鉴评法和GC-MS法对牛奶乳风味进行评定。结果表明:随紫苏、陈皮和艾叶添加量的增加,牛奶色泽、异味、奶香味、浓厚感、均匀度、甜味、适口度和总接受度均产生了不同程度的变化,其中紫苏改善奶风味的效果较显著;陈皮对奶风味的改善起一定的作用,但效果不显著;艾叶对奶风味具有不?良效果。紫苏、陈皮和艾叶三者均能改善牛奶色泽,提高牛奶均匀度,控制牛奶中异味的产生;紫苏对奶香味和适口度的影响较大;陈皮对牛奶甜味的影响较大;从总体接受度而言,紫苏对牛奶感官特性的影响较好。试验组奶样中可以检测出相应添加物所特有的挥发性物质。A组(紫苏组)中检测到紫苏醛、桉树脑、荜澄茄油宁烯、9-十八烯酸甲酯、棕榈酸异丙酯和冰片基氯等挥发性物质;B组(陈皮组)中检测到柠檬烯、γ-榄香烯、乙基亚麻酸、油酸和油醇等挥发性物质;C组(艾叶组)中检测到丁香烯、丁香烯氧化物、桉树脑、苦艾醇、莰醇和香芹醇等挥发性物质。
第四章紫苏、陈皮和艾叶对奶牛瘤胃内环境以及血液生化指标的影响
本试验选择4头体重相近,体况良好,安装永久性瘤胃瘘管的中国荷斯坦奶牛。试验分为四组(对照组、试验Ⅰ组、试验Ⅱ组、试验Ⅲ组),采用4×4拉丁方设计。对照组饲喂基础日粮,试验Ⅰ组在基础日粮基础上添加紫苏(600 g/d/头),试验Ⅱ组在基础日粮基础上添加陈皮(600 g/d/头),试验Ⅲ组在基础日粮基础上添加艾叶(600 g/d/头)。结果表明:
1.紫苏、陈皮和艾叶能稳定瘤胃pH;降低NH3-N浓度;提高MCP浓度;提高乙酸浓度;乙酸百分含量;提高VFA总浓度;降低丁酸百分含量;其中紫苏、艾叶能提高丙酸浓度和丙酸百分含量,陈皮能降低丙酸浓度和丙酸百分含量;紫苏、陈皮能提高丁酸浓度和乙酸/丙酸比值,艾叶能降低丁酸浓度和乙酸/丙酸比值。
2.紫苏、陈皮和艾叶能降低血液中的TP、GLB、BUN和GLU;提高血液中的ALT;紫苏、陈皮能降低血液中的ALB和ALP;艾叶能提高血液中的ALB和ALP;紫苏、艾叶能提高血液中的A/G值;陈皮能降低血液中的A/G值;紫苏能降低血液中的AST;陈皮、艾叶能提高血液中的AST;紫苏、艾叶能提高血液中的STLT;陈皮能降低血液中的STLT。
The volatile substances of Perilla Frutescens, Tangerine peel and Argy Wormwood leaf were extracted by steam distillation and analyzed by gas chromatography-mass spectrometry (GC-MS) method.The effects of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on feed intake, milk yield, milk quality and flavor, rumen environment and blood biochemical indexes of dairy cows were studied using the techniques of sensory analysis, GC-MS and Rumen fistula.The total study incuded four chapters.
In Chapter 1 the volatile substances of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf were analized.
The volatile substances of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf were analyzed by GC-MS. The results showed that the main compounds of Perilla Frutescens were Perillaldehyde, Eucalyptol, Limonene, Caryophyllene, Bornyl Chloride, Eugenol, Apiol,α-Cubebene,α-Caryophyllene and 1R-α-Pinene. The main compounds of Tangerine Peel were Limonene,γ-Tepinene andβ-Myrcene. The main compounds of Argy Wormwood Leaf were Absynthol, Eucalyptol, 1R-α-Pinene, Globulol, 3.3.6-trimethyl-1.5-heptaclien-4-ol, Caryophyuene and Borneol. In chapter 2 the effect of the Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on feed intake, milk yield and milk quality of dairy cows were studied.
Twelve healty Chinese Holstein dairy cows with same parity, good condition, similar body weight, stable performance and similar milk yield were selected in the experiment by a 4×4 Latin square design and were randomly divided into 3 groups with 4 in each group. Perilla Frutescens (group A), Tangerine Peel (group B) and Argy Wormwood Leaf (group C) were given to the cows fed on basal diet with the dosage of 0,300,600 and 900grams per day per cow.The results showed that:
1. The Perilla Frutescens could decrease the feed intake of dairy cows, but the difference was not significant (P>0.05).The feed intake of dairy cows increased in first and decreased at last with the increased of Tangerine Peel or Argy Wormwood Leaf, but the difference was not significant (P>0.05).
2. The milk yield of dairy cows increased in first and decreased at last with the increased of Perilla Frutescens, Tangerine Peel or Argy Wormwood Leaf, and the Perilla FrutescensⅢwas significantly higher than Perilla FrutescensⅠ(P<0.05) in group A; the Tangerine PeelⅡ,Ⅲwere significantly higher than Tangerine PeelⅠ(P<0.05) in group B; There were no significantly differences among other groups.
3. With the increase of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf , the change of milk fat, milk protein, lactose, milk total solids and milk urea nitrogen were not statistically significant (P>0.05), but the Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf could decrease significantly the SCC(P<0.05).
4. The antibiotic residue was not detected by TTC method.
Chapter 3 Effect of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on milk flavor of Dairy Cows
The milk flavor was analyzed by sensory evaluation and GC-MS. The results showed that the Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf had an effect on color, off-flavor, milk flavor, uniformity coefficient, sweetness, palatability degree and overall receptivity.The Perilla Frutescens could significantly improved milk flavor; the Tangerine Peel played a role in improvement of milk flavor, but the effect was not significant; the Argy Wormwood Leaf had unfavorable effects on milk flavor. The Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf all improved the color and uniformity coefficient of milk, Controlled the production of milk off-flavor; the Perilla Frutescens had more significant influences on milk flavor and palatability degree; in terms of overall receptivity, Perilla Frutescens had better influences on sensory characteristics of milk. The test group could be detected specific volatile substances of appropriate additives. The volatile substances included Perillaldehyde, Eucalyptole, Cubenene, 9-Octadecenoic acid Methyl Ester, Isopropyl Palmitate, Bornyl, Chloride were detected in group A (Perilla Frutescens); the volatile substances included Limonene,γ-Elemene, Ethyl Linolenic Acid, Oleic Acid, Oleanol were detected in group B (Tangerine Peel).The volatile substances included Caryophyllene, Caryophyllene Oxide, Cineole, Absinthol, Borneol, Carveol were detected in group C (Argy Wormwood Leaf).
Chapter 4 Effect of Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf on rumen environment and blood biochemical indexes of Dairy Cows
Four Chinese Holstein dairy cows with permanent rumen fistulas were selected in the experiment. The four dairy cows were all under good condition and with similar body weight. The experiment was design by a 4×4 Latin square design. The experiment divided into 4 groups, they were control group, groupⅠ,Ⅱ,Ⅲ. The control group was treated with the basic ration, and the tested groups were added respectively with Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf. The addition level is 600g/d for each dairy cow. The results show that:
1. The Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf could stable rumen pH, decrease concentration of NH3-N and percentage content of butyric acid, increase concentration of MCP, acetic acid concentration, percentage content of acetic acid, and total concentration of VFA. The Perilla Frutescens and Argy Wormwood Leaf could increase propionic acid concentration and percentage content of propionic acid; the Tangerine Peel could decrease propionic acid concentration and percentage content of propionic acid; the Perilla Frutescens and Tangerine Peel could increase butyric acid concentration and acetate / propionate ratio; the Argy Wormwood Leaf could decrease butyric acid concentration and acetate / propionate ratio.
2. The Perilla Frutescens, Tangerine Peel and Argy Wormwood Leaf could decrease TP, GLB, BUN and GLU; and they could increase ALT. The Perilla Frutescens, Tangerine Peel could decrease ALB and ALP; the Argy Wormwood Leaf could increase ALB and ALP. The Perilla Frutescens and Argy Wormwood Leaf could increase A/G ratio; the Tangerine Peel could decrease A/G ratio. The Perilla Frutescens could decrease AST; the Tangerine Peel and Argy Wormwood Leaf could increase AST. The Perilla Frutescens and Argy Wormwood Leaf could increase STLT; the Perilla Frutescens, Tangerine Peel could decrease STLT.
引文
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