饲料研究2024，Vol.47Issue(11)：7-12,6.DOI:10.13557/j.cnki.issn1002-2813.2024.11.002
外源复合酶配比优化及其对犊牛饲粮体外发酵特性的影响
Optimization of exogenous complex enzyme ratio and its effect on in vitro fermentation characteristics of calf diet
摘要
Abstract
The purpose of this experiment was to study the optimum ratio of exogenous complex enzymes and explore their effects on the fermentation characteristics of calf diet in vitro.The optimum proportion of five enzymes(phytase,amylase,cellulase,pectinase,and protease)was determined by orthogonal design to simulate the rumen fermentation model.The exogenous complex enzymes were added to the diet of calves,and were cultured in vitro for 2,4,6,8,10,12,24,and 48 hours.The gas production(GP),dry matter degradation rate(DMD),and fermentation parameters of the control group and the experimental group were measured at each time point.The results showed that the optimum dosage of five enzymes was phytase 150 U/g,amylase 150 U/g,cellulase 600 U/g,pectinase 1 200 U/g,and protease 600 U/g,and the optimum ratio was 150∶150∶900∶600∶600.Compared with the control group,the contents of DMD,GP,ammonia nitrogen(NH3-N),microbial protein(MCP),total volatile fatty acid(TVFA),acetic acid,propionic acid,and the ratio of ethylene to propylene(A/P)in the fermentation broth of the experimental group were extremely increased(P＜0.01).The study indicates that the addition of exogenous complex enzymes in diet can effectively increase the fermentation of GP and DMD in vitro and improve the rumen fermentation characteristics in vitro.关键词
外源复合酶/体外发酵/瘤胃发酵参数/犊牛Key words
exogenous complex enzyme/in vitro fermentation/rumen fermentation parameters/calf分类
农业科技引用本文复制引用
匡宇,马小雪,薛玉洋,牛玉杰,南珊珊,闫佳许,聂存喜..外源复合酶配比优化及其对犊牛饲粮体外发酵特性的影响[J].饲料研究,2024,47(11):7-12,6.基金项目
兵团重大科技项目(项目编号:2021AA004) （项目编号:2021AA004）
