摘要
本试验旨在研究3种羊源益生菌[海氏肠球菌(K2)、枯草芽孢杆菌(Ha)和酿酒酵母菌(Ma)]对瘤胃体外发酵参数及养分降解率的影响.采用瘤胃体外发酵方法,设8个组(每组6个重复),其中 7 个组分别添加 K2、Ha、Ma、K2+Ha、Ha+Ma、K2+Ma 和 K2+Ha+Ma,K2、Ha 和Ma添加浓度分别为1×108、1×107和1×107 CFU/g,另设不加菌的对照组,测定发酵2～48 h的产气量以及挥发性脂肪酸、微生物蛋白含量等发酵参数和养分降解率.结果表明:发酵48 h时K2+Ma和K2+Ha+Ma组的产气量均达最高,较对照组分别显著增加了 9.54％和6.32％(P＜0.05),且快速降解部分产气量和慢速降解部分产气量均显著升高(P＜0.05).与对照组比较,K2+Ma组的微生物蛋白、总挥发性脂肪酸和丙酸含量均显著增加(P＜0.05).另外,不同单菌和复配对养分降解率的影响不同,K2+Ma组的干物质、粗蛋白质和总能降解率最高,而K2+Ha+Ma组的中性洗涤纤维和酸性洗涤纤维降解率最高,均显著高于对照组(P＜0.05).综上所述,K2+Ha+Ma和K2+Ma组合体外发酵效果较好,可为饲用益生菌的开发提供借鉴.
Abstract
The experiment was conducted to investigate the effects of three lamb-derived probiotics[Entero-coccus hirae(K2),Bacillus subtilis(Ha),and Saccharomyces cerevisiae(Ma)]on rumen in vitro fermen-tation parameters and nutrient degradation rates.The method of rumen in vitro fermentation was applied in this work.There were 8 groups with 6 replicates in each group,of which the 7 groups were supplemented with K2,Ha,Ma,K2+Ha,Ha+Ma,K2+Ma,and K2+Ha+Ma,respectively.The added concentrations of K2,Ha,and Ma were 1×108,1×107 and 1×107 CFU/g,respectively,and control group was not added with any probi-otics.Fermentation parameters,including gas production(GP),contents of volatile fatty acid,microbial pro-tein,and nutrient degradation rate,were measured during fermentation period of 2 to 48 h.The results showed as follows:GP of K2+Ma and K2+Ha+Ma groups was the highest among all groups at 48 h of fermentation,exhibiting that the GP increased by 9.54％and 6.32％,respectively,compared with control group(P＜0.05),and the GP of rapid degradation part and slow degradation part showed the increases(P＜0.05).The contents of microbial protein,total volatile fatty acid,and valerate of K2+Ma group were higher than those in control group(P＜0.05).In addition,different single or combined probiotics on nutrient degradation rates demonstra-ted different effects.The degradation rates of dry matter,crude protein,and gross energy of K2+Ma group were the highest among all groups,while neutral detergent fiber and acidic detergent fiber of K2+Ha+Ma group were the highest,which were higher than those of control group(P＜0.05).In conclusion,the combina-tions of K2+Ha+Ma and K2+Ma demonstrate the optimal effects in in vitro fermentation.Our present results can provide reference for probiotics exploitation.[Chinese Journal of Animal Nutrition,2024,36(6):4014-4021]
基金项目
河北省省级科技计划资助(22326603D)
河北省高等学校科学技术重点研究项目(ZD2021323)
河北省羊产业体系(HBCT2024250202)
维普
万方数据