| In order to evaluate the nutritional value of peanut vine,investigate the effect of peanut vine on microbial diversity of the rumen of dairy cows.In this paper,a rapid assessment model for the nutritional value of peanut vine was established by near infrared spectroscopy.The influence of peanut vine instead of Alfalfa on the fermentation mechanism of dairy cows was further discussed.Experiments were conducted as follows:Experiment 1: Based on the near infrared spectroscopy,the nutritional value of peanut vine was evaluated quickly.Collected around the Henan Province peanut vine 107 samples.Determination of contents of DM,EE,ADF,NDF,Ca,P,Ash,GE,CP of peanut vine by conventional chemical method.The spectrum of peanut vine was scanned by near infrared spectroscopy.The establishment of near infrared spectral model by software.The applicability of the model is evaluated with RSQ,RSQV,SEC,and SECV.The results showed that after SNV+detrend+1st Derivative pretreatment,peanut vine dry matter and neutral detergent fiber had the best prediction effect.After SNV+detrend+2nd Derivative treatment,the crude protein content prediction effect was the best,and NIR could accurately predict DM,NDF and CP.The model can predict EE and ADF in peanut vine(RSQ>0.6),but can not be predicted for Ca,P,Ash and GE.Experiment 2:In order to study the effect of the replacement of Alfalfa by peanut vine meal on peanut vine degradation rate,were selected 4 Chinese Holstein cows with permanent rumen fistula,with 4 x 4 Latin square experiment design,were respectively fed with the basal diet substituted by different ratios(0% ? 35% ? 65% and 100%)of peanut vine.The results showed that,the degradation rates of DM,CP,NDF and ADF were respectively 43.60%-38.84%,43.57%-36.21%,38.09%-36.37% and 36.94%-34.07%.There was no significant difference in DM and ADF peanut vine degradation rate(P>0.05).the CP degradation rate(P<0.05)of peanut vine of 65% group was significantly increased,the degradation rate of CP and NDFof 100% group was significantly increased compared with the 0% group(P<0.05).Experiment 3: On basis of the experiment 2,In order to study the effect of different proportion of peanut vines instead of Alfalfa on rumen fermentation and bacterial diversity of dairy cows,the p H,NH3-N,VFA and rumen bacterial diversity of cows were measured.The results showed that acetic acid and propionic acid content of 35% group were significantly lower than 0% group(P<0.05),with the increase of replacement ratio,acetic acid,propionic acid,butyric acid also increased,but with no significant difference with 0% replacement group(P>0.05).The ratio of acetic and propionic of the 0% group was the highest,which was significantly higher than the other three substitutes(P>0.05).The concentration of ammonia nitrogen in the 100% group was the highest,which was significantly higher than that of the 0% group(P<0.05).The different substitution ratio had no significant effect on the p H of the rumen of dairy cows(P>0.05).On the phylum level 7 main bacteria were detected,Bacteroidetes and Firmicutes is the dominant bacteria in the rumen of dairy cow,0% PV-SRD,35% PV-SRD,65% PV-SRD,100% PV-SRD groups accounted for 50.29%,52.47%,50.20%,49.90% and 37.24%,37.88%,39.13%,40.53%.The Firmicutes was increased with the increase of the proportion of peanut vine,the other bacteria did not show obvious difference and trend.At the genus level,the dominant bacteria were Prevotella,The contents of 0% PV-SRD,35% PV-SRD,65% PV-SRD,100% PV-SRD were 19.56%,19.82%,18.99% and 17.08% respectively.There are 4 species of bacteria more than 5% of the rest of the bacteria.They are: Bacteroidales,Rikenellaceae,Bacteroidales and Ruminococcaceae. |
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