体外法研究不同功能性低聚糖对瘤胃发酵与微生物蛋白合成的影响

Effect of different functional oligosaccharides on rumen fermentation and microbial synthesis in vitro

试验旨在研究不同功能性低聚糖对瘤胃发酵与微生物蛋白合成的影响,试验选用3头体况良好、体重约600 kg,装有永久性瘘管的中国荷斯坦奶牛作为瘤胃液供体动物,利用体外批次培养方法,以苜蓿和玉米为饲料源做体外发酵基质,然后添加大豆寡糖、果寡糖、甘露寡糖(添加水平分别为0%、0.5%、1.5%、3.0%)三种功能性低聚糖。结果表明,随着三种功能性低聚糖添加水平的提高对瘤胃体外潜在产气量、快速降解部分、慢速降解部分均极显著增加(P<0.01),但对产气速率没有显著影响(P>0.05)。对于发酵参数,功能性低聚糖种类、低聚糖添加量均对总挥发性脂肪酸和氨态氮影响显著(P<0.05),随着三种功能性低聚糖添加水平的提高,使总挥发性脂肪酸极显著增加(P<0.01),使氨态氮极显著降低(P<0.01),乙酸/丙酸值显著增加(P<0.05)。对于乳酸虽没有显著影响(P>0.05),但是有降低的趋势。对于微生物蛋白的合成,与对照组相比,添加三种功能性低聚糖不仅极显著提高微生物蛋白的量(P<0.01),而且使微生物蛋白的合成率显著增加(P<0.05)。综上所述,功能性低聚糖有助于改善瘤胃发酵和提高微生物蛋白合成。

The purpose of this experiment was to research the effects of different functional oligosaccha- rides on ruminal fermentation and microbial protein synthesis. Three healthy China holstein dairy cows with a body weight of about 600 kg which has equiped with permnent fistula were used as rumen fluid donors. Using an batch culture method in vitro, regarding alfalfa and corn for feed source as fermenta- tion matrix in virto, and then add three functional oligosaccharides, such as soybean oligosaccharides, fructo-oligosaccharides and mannose oligosaccharides（the addition levels respectively are 0%, 0.5%, 1.5%, 3,0%）. The results showed that the addition levels ly increased the potential gas production, rapid degradabl of three functional e fraction and slow oligosaccharides significant- degraded fraction in the rumen （P〈0.01）, but there was no significant effect on the rate of gas production （P〉0.05）. For the fermen- tation parameters, the functional oligosaccharides species, the amount of oligosaccharides both had sig- nificant effects on total volatile fatty acids and ammonia nitrogen （P〈0.05）. With the addition levels of three functional oligosaccharides increasing, the total volatile fatty acids significantly increased（P〈 0.01）, ammonia nitrogen significantly reduced and the content of acetic acid/propionic acid in- creased markedly （P〈0.05）and had no significant effect on lactate（P〉0.05）, but there was a decreasing trend. ComPare to the control group, the addition of three functional oligosaccharides not only significantly increased the amount of microbial protein （P〈0.01）. but also significantly increased the synthesis of microbial protein （P〈0.05）. In summary. the functional oligosaccharides help improve tureen fermentation and improve microbial protein synthesis.