动物营养学报 >

2014 , Vol. 26 >Issue 6: 1681 - 1688

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.06.033

研究简报 Short Communications

不同氨基酸组成的三肽对南江黄羊体外瘤胃发酵参数的影响

  • 宋良荣 ,
  • 薛白 ,
  • 殷云浩 ,
  • 闫天海
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  • 四川农业大学动物营养研究所, 动物抗病营养教育部重点实验室, 雅安 625014

收稿日期: 2014-01-02

  网络出版日期: 2014-05-30

基金资助

四川省教育厅重点项目资助（07ZA071）

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Effects of Tri-Peptides Consisting of Different Amino Acids on in Vitro Rumen Fermentation Parameters of Nanjiang Brown Goats

  • SONG Liangrong ,
  • XUE Bai ,
  • YIN Yunhao ,
  • YAN Tianhai
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  • Key Laboratory of Animal Anti-Disease Nutrition of Chinese Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an 625014, China

Received date: 2014-01-02

  Online published: 2014-05-30

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摘要

本试验旨在探讨饲粮中添加不同氨基酸组成的三肽对南江黄羊体外瘤胃发酵参数的影响。以4只装有永久性瘤胃瘘管的健康南江黄羊作为瘤胃液供体，采用单因素试验设计，设5个组，对照组采用基础培养底物，试验组在基础培养底物中分别添加2%（干物质基础）的赖氨酸-赖氨酸-赖氨酸（Lys-Lys-Lys）、甘氨酸-甘氨酸-组氨酸（Gly-Gly-His）、蛋氨酸-丙氨酸-丝氨酸（Met-Ala-Ser）、缬氨酸-酪氨酸-缬氨酸（Val-Tyr-Val）4种三肽。培养2、4、8、12、24 h后测定培养液pH、氨态氮（NH3-N）和挥发性脂肪酸（VFA）浓度以及微生物蛋白质（MCP）产量。结果表明：除了2 h时的Gly-Gly-His组外，各时间点的试验组pH均显著低于对照组（P0.05）以外，Val-Tyr-Val组在各时间点的MCP产量均显著高于其他试验组（P<0.05）。由此可见，饲粮中添加三肽能促进瘤胃微生物的发酵，降低NH3-N浓度以及乙酸/丙酸，提高VFA浓度和MCP产量。本试验条件下，以添加2%的Val-Tyr-Val三肽效果最好。

关键词： 瘤胃发酵; 三肽; 微生物蛋白质; 氨基酸

本文引用格式

宋良荣 , 薛白 , 殷云浩 , 闫天海 . 不同氨基酸组成的三肽对南江黄羊体外瘤胃发酵参数的影响[J]. 动物营养学报, 2014 , 26(6) : 1681 -1688 . DOI: 10.3969/j.issn.1006-267x.2014.06.033

Abstract

The objective of this experiment was to investigate the effects of dietary tri-peptides consisting of different amino acids on in vitro rumen fermentation parameters of Nanjiang brown goats. Four healthy Nanjiang brown goats with permanent rumen fistulas were used as rumen fluid donors, and a single-factor experiment design was adopted. A basal culture subtrate was used in the control group, and four tri-peptides (Lys-Lys-Lys, Gly-Gly-His, Met-Ala-Ser and Val-Tyr-Val) were added to the basal culture subtrate (2%, DM basis), respectively, in experimental groups. The pH, the concentrations of ammonia nitrogen (NH3-N) and volatile fatty acids (VFA), and microbial protein (MCP) yield were determined at 2, 4, 8, 12 and 24 h of incubation time. The results showed that except for Gly-Gly-His group at 2 h, the pH in the other experimental groups at different time points was significantly lower than that in the control group (P0.05), while MCP yield in Val-Tyr-Val group was significantly higher than that in the other experimental groups at different time points (P<0.05). It can be concluded that the supplementation of tri-peptides promotes the fermentation of rumen microbes, decreases NH3-N concentration and acetate/propionate, and increases VFA concentration and MCP yield. Under this experiment condition, Val-Tyr-Val is proved to be more effective.

Key words： rumen fermentation; tri-peptides; microbial protein; amino acid

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