研究简报 Short communications

植物乳杆菌对玉米秸秆和水稻秸秆体外发酵特性的影响

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  • 1. 湖南农业大学动物科学技术学院, 长沙 410128;
    2. 中国科学院亚热带农业生态研究所, 亚热带农业生态过程重点实验室, 湖南省畜禽健康养殖工程技术中心, 农业部中南动物营养与饲料科学观测实验站, 长沙 410125;
    3. 西藏自治区农牧科学院畜牧兽医研究所, 拉萨 850000;
    4. 湖南畜禽安全生产协同创新中心, 长沙 410128
陈亮(1987-),男,安徽阜阳人,硕士,研究方向反刍动物营养学。E-mail:chenliang071110@163.com

收稿日期: 2016-08-22

  网络出版日期: 2017-02-17

基金资助

娟姗牛生产性能与乳品质提升营养调控关键技术研究(西藏自治区财政专项);国家“十二五”科技支撑计划(2012BAD14B17);国家自然科学基金(31001024);中国科学院亚热带农业生态研究所青年人才领域项目(ISACX-LYQY-QN-1105)

Effects of Lactobacillus plantarum on in Vitro Rumen Fermentation Characteristics of Maize Straw and Rice Straw

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  • 1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    2. Key Laboratory for Agri-Ecological Processes in Subtropical Region, Hunan Research Center of Livestock & Poultry Sciences, South Central Experimental Station of Animal Nutrition and Feed Science in Ministry of Agriculture, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
    3. Institute of Animal Science of Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China;
    4. Hunan Co-Innovation Center of Animal Production Safety, Changsha 410128, China

Received date: 2016-08-22

  Online published: 2017-02-17

摘要

本试验旨在探讨植物乳杆菌(Lactobacillus plantarum)对玉米秸秆和水稻秸秆奶牛瘤胃体外发酵特性的影响。采用单因子随机区组试验设计,分别以玉米秸秆和水稻秸秆为发酵底物,分析不同添加水平[0(对照)、0.25×107、0.50×107和0.75×107 CFU/mL]植物乳杆菌对发酵底物体外发酵产气量(1、2、4、6、12、24、36、48 h)、产气参数、干物质降解率(DMD)、中性洗涤纤维降解率(NDFD)、发酵液挥发性脂肪酸(VFA)、氨态氮(NH3-N)浓度及pH的影响。结果表明:添加植物乳杆菌能显著提高玉米秸秆发酵初期产气速率和产气量(1~24 h)(P<0.05),以添加0.75×107 CFU/mL效果最为理想;添加植物乳杆菌能显著提高水稻秸秆体外发酵后期(36~48 h)产气量(P<0.05),而以添加0.25×107 CFU/mL效果最为理想。随着植物乳杆菌添加水平的增加,2种底物体外发酵液NH3-N浓度均呈现显著的线性增加效应(P<0.05)。不同植物乳杆菌添加水平对2种底物体外发酵NDFD、DMD、发酵液VFA(乙酸、丙酸、异丁酸、丁酸和戊酸)浓度以及pH均无显著影响(P>0.05)。由试验结果推断,添加植物乳杆菌能促进玉米秸秆和水稻秸秆体外发酵及其氮代谢,同时对维持pH的稳定平衡具有积极作用,最佳添加水平分别为0.75×107和0.25×107CFU/mL。

本文引用格式

陈亮, 任傲, 李斌, 周传社, 谭支良 . 植物乳杆菌对玉米秸秆和水稻秸秆体外发酵特性的影响[J]. 动物营养学报, 2017 , 29(2) : 678 -689 . DOI: 10.3969/j.issn.1006-267x.2017.02.038

Abstract

The objective of this trial was to explore and the effects of Lactobacillus plantarum on the characteristics of in vitro ruminal fermentation of maize straw and rice straw in dairy cows. The trial was conducted as one-factor block experimental design, and four supplemental levels[0 (control), 0.25×107, 0.50×107 and 0.75×107 CFU/mL] of Lactobacillus plantarum were designed to analyze the influence on in vitro fermentation gas production (1, 2, 4, 6, 12, 24, 36 and 48 h), gas production parameters, dry matter degradability (DMD), neutral detergent fiber degradability (NDFD), and concentrations of volatile fatty acid (VFA) and ammonia nitrogen (NH3-N), as well as pH in fermentation fluid. The results showed that the supplementation of Lactobacillus plantarum could significantly increase theoretical maximum gas production and gas production at 1 to 24 h of maize straw (P<0.05), and the optimum supplemental level was 0.75×107 CFU/mL; the supplementation of Lactobacillus plantarum could significantly increase gas production at 36 to 48 h (P<0.05), and the optimum supplemental level was 0.25×107 CFU/mL. NH3-N concentration of two substrates of in vitro fermentation was enhanced linearly and significantly with the improvement of supplemental level of Lactobacillus plantarum (P<0.05). However, there were no significant differences on NDFD, DMD, and VFA (acetic acid, propionic acid, isobutyric acid, butyric acid and valeric acid) concentrations and pH of fermentation fluid with the change of supplemental levels of Lactobacillus plantarum (P>0.05). The results suggest that adding Lactobacillus plantarum can promote in vitro fermentation and nitrogen metabolism, and maintain pH balance of maize straw and rice straw, the optimal supplemental levels of which are 0.75×107 and 0.25×107 CFU/mL, respectively.

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