摘要
旨在讨论不同补充料、瘤胃微生物、培养时间对瘤胃氢化作用的影响。选用4头装有永久性瘤胃瘘管的本地黄牛,以原虫、细菌、真菌和全瘤胃液对膨化全脂大豆、焙烤大豆和大豆处理0.5、1、3和6h,采用体外模拟瘤胃发酵的方法分析各参数。氨态氮(NH3-N)主要受原料不同和微生物区系与培养时间互作作用的影响;膨化全脂大豆组的NH3-N含量显著高于焙烤大豆组,但与生大豆没有显著差异;真菌和瘤胃液培养液中NH3-N浓度上升速度最快且始终处于最高位置;挥发性脂肪酸(VFA)浓度主要受微生物区系及其与培养时间的互作作用的影响;不同补充料来源对VFA浓度的影响不大;瘤胃液组具有较高丙酸和丁酸浓度;不同的原料和培养时间及其二者间的相互作用将对硬脂酸含量产生显著的影响,而瘤胃微生物区系只有在特定的培养时间时才对硬脂酸含量产生显著影响;亚油酸(C18:2)浓度只受到不同的瘤胃微生物的影响,而不同的原料、培养时间和瘤胃微生物区系间的互作对反式油酸(C18:1)浓度、亚麻酸(C18:3)浓度均有显著或极显著的影响。真菌在补充料的发酵中起重要作用,VFA是各种微生物共同作用的结果,添加膨化全脂大豆对于合成共轭亚油酸(CLA)及其前体物具有积极作用。
This experiment was designed to study the effect of rumen hydrogenation by concentrate supplement; incubation time; microflora. Cattle in four treatments were fed full-fat soybean, baking soybean and healthy soybean.And these were treated respectively by protozoa , bacteria , fungi and gastric juice. The method of rumen fermentation in vitro was used to study the effect of various concentrate supplement, the rumen micro-organisms, incubation time to rumen hydrogenation. The results showed that： NH3-N was effected mainly by different materials and the interaction between Microflora and incubation time,the content of NH3-N was significantly higher in the full-fat soybean group than the soybean baking group,but had no significant difference with health soybean. The concentration of NH3-N in the fungi and Rumen fluid medium was increased fastest and it was at the maximum position all long. VFA concentration was effected mainly by the interaction between microflora and incubation time and little by different concentrate supplement. The concentration of propionate and butyrate were higher in the group of rumen liquid. Different material, incubation time and interaction between them had significantly effcet to the content of stearic acid.the remarkable influence to the concent of stearic acid was produced only in some time in rumen microflora. Concentration of linoleic acid（18：2） was impact only by different rumen microflora. Different material, incubation time and interaction in rumen microflora had significantly effect to the concentration of trans-oleic acid （18：1） and linolenic acid （18：3）. Fungi in the supplementary materials play an important role in fermentation, VFA was the result of interaction between different micro-organisms,adding full-fat expanded Soybean had a positive effect on the synthetic-CLA and its precursors.
出处
《中国农学通报》
CSCD
北大核心
2010年第8期38-44,共7页
Chinese Agricultural Science Bulletin
基金
国家自然科学基金资助项目"大豆膨化提高PUFA转化为CLA的作用机理研究"(30500365)
