动物营养学报2016，Vol.28Issue(7)：1998-2004,7.DOI:10.3969/j.issn.1006-267x.2016.07.004
不同水平蛋白质底物对猪结肠微生物体外发酵特性和菌体合成能力的影响
Effects of Different Levels of Protein Substrates on Fermentation Characteristics and Microbial Protein Synthesis Ability of Porcine Colonic Microbiota
摘要
Abstract
This study was conducted to evaluate the characteristics of porcine colonic microbial fermentation under different protein substrates levels by in vitro fermentation, aiming to determine the fermentation pattern of protein by porcine colon microbiota. Porcine colon digesta was used as microbial inoculum, 0 ( group C ) , 0.10 ( group L) and 0.25 g/L ( group H) casein was added into microbial fermentation broth. At different time points (3, 6, 9, 12, 18 and 24 h), cumulative gas production, pH and concentrations of microbial crude pro⁃tein, ammonia nitrogen and volatile fatty acid were determined. The results showed as follows:1) at 3 and 5 h fermentation, the pH of group L and group H was significantly lower than that of group C ( P<0.05) . 2) The cumulative gas production of group L and group H was higher than that of group C. 3) The concentration of microbial crude protein of group L and group H was significantly higher than that of group C at different time points ( P<0.05) , and group H was significantly higher than group L at 6 h ( P<0.05) . 4) The concentration of ammonia nitrogen of group L and group H was significantly higher than that of group C at different time points (P<0.05). 4) The concentrations of short⁃chain fatty acids and branched⁃chain fatty acids increased with the fermentation time, and increased with the protein level. The results suggest that adding protein sub⁃strates promotes intestinal microbial synthesis, but excessive protein cannot further increase microbial crude protein concentration, the microbial fermentation increases with protein level increasing.关键词
蛋白质水平/猪/结肠微生物/发酵特性/菌体合成能力Key words
protein level/porcine/colonic microbial/fermentation characteristics/microbial synthesis ability分类
农业科技引用本文复制引用
葛婷,孙巍巍,朱伟云..不同水平蛋白质底物对猪结肠微生物体外发酵特性和菌体合成能力的影响[J].动物营养学报,2016,28(7):1998-2004,7.基金项目
国家自然科学基金（31430082）；国家重点基础研究发展计划（973）（2013CB127300）；江苏省自然科学基金 （）
