动物营养学报 >

2021 , Vol. 33 >Issue 7: 3980 - 3993

DOI: https://doi.org/10.3969/j.issn.1006-267x.2021.07.039

反刍与草食动物营养与饲料 RUMINANT AND HERBIVORE NUTRITION AND FEED

玉米品种和淀粉老化处理对其红外光谱结构与体外发酵参数的影响

  • 陈凯 ,
  • 江为民 ,
  • 贺志雄 ,
  • 贺建华 ,
  • 谭支良
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  • 1. 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, 畜禽养殖污染控制与资源化技术国家工程实验室, 湖南省动物营养生理与代谢过程重点实验室, 农业部中南动物营养与饲料科学观测实验站, 长沙 410125;
    2. 湖南农业大学动物科学技术学院, 长沙 410128;
    3. 湖南省畜牧兽医研究所, 长沙 410131;
    4. 中国科学院大学, 北京 100049
陈凯(1996-),男,湖南湘潭人,硕士研究生,动物营养与饲料科学专业。E-mail:chenkia@outlook.com

收稿日期: 2020-12-30

  网络出版日期: 2021-07-06

基金资助

湖南创新型省份建设专项经费资助（湖南省重点研发计划项目2020NK2049，创新省份建设专项2019RS3021）；中科院STS（KFJ-STS-ZDTP-075）

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Effects of Corn Variety and Starch Retrogradation on Infrared Spectroscopy Structure and in Vitro Fermentation Parameters

  • CHEN Kai ,
  • JIANG Weimin ,
  • HE Zhixiong ,
  • HE Jianhua ,
  • TAN Zhiliang
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  • 1. Central South Scientific Observing and Experimental Station of Animal Nutrition and Feed, Ministry of Agriculture, Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Key Laboratory for Agro-Ecological Processes in Subtropical Region, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha 410125, China;
    2. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
    3. Hunan Institute of Animal and Veterinary Science, Changsha 410131, China;
    4. University of Chinese Academy of Sciences, Beijing 100049, China

Received date: 2020-12-30

  Online published: 2021-07-06

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摘要

本试验旨在研究不同玉米品种[普通玉米和高直链淀粉玉米（简称高直玉米）]和淀粉老化处理对其营养成分、傅里叶变换红外光谱（FTIR）分子结构以及体外发酵参数的影响，并探索玉米FTIR分子结构参数与体外发酵特征的相关关系。结果表明，玉米品种和淀粉老化处理对部分FTIR结构参数、体外发酵总挥发性脂肪酸（VFA）含量和丁酸占比存在显著交互作用（P<0.05），老化前高直玉米β-葡聚糖峰高、纤维化合物面积和峰高以及碳水化合物Ⅲ区面积显著高于普通玉米（P<0.05）；老化后高直玉米的丁酸占比显著低于普通玉米（P<0.05），老化后高直玉米总VFA含量和丁酸占比显著低于老化前普通玉米（P<0.05），但是老化后高直玉米与普通玉米在FTIR分子结构方面没有显著差异（P>0.05）。高直玉米丙酸占比显著高于普通玉米（P<0.05），而总产气量、甲烷产气量和氢气产气量显著低于普通玉米（P<0.05）；淀粉老化处理显著降低了总产气量、甲烷产气量、氢气产气量、干物质降解率和丙酸占比（P<0.05），而显著提高了乙酸占比（P<0.05）。相关性分析结果显示，总产气量与酰胺Ⅰ区峰高、酰胺Ⅰ区与酰胺Ⅱ区峰高比、纤维化合物峰高以及总碳水化合物区域结构呈显著负相关（P<0.05），与酰胺Ⅱ区面积和峰高呈显著正相关（P<0.05）；干物质降解率与酰胺Ⅱ区峰高、酰胺Ⅰ区与酰胺Ⅱ区峰高比、纤维化合物峰高、碳水化合物Ⅰ区面积、碳水化合物Ⅰ区与Ⅱ区峰高呈显著负相关（P<0.05）；乙酸占比与酰胺Ⅰ区峰高、酰胺Ⅰ区与酰胺Ⅱ区峰高比、纤维化合物峰高和总碳水化合物区域结构呈显著正相关（P<0.05），与β-葡聚糖面积和峰高呈显著负相关（P<0.05）；总VFA含量与酰胺Ⅱ区面积和峰高呈显著正相关（P<0.05），与酰胺Ⅰ区峰高、酰胺Ⅰ区与酰胺Ⅱ区面积比和峰高比、纤维化合物峰高以及总碳水化合物区域结构呈显著负相关（P<0.05）。综上所述，不同玉米品种和淀粉老化处理改变了FTIR分子结构以及体外发酵参数；体外发酵总VFA生成、干物质降解率和气体产气量与FTIR分子结构（除酰胺Ⅱ区外）呈负相关，而与酰胺Ⅱ区呈正相关。

关键词： 高直链淀粉玉米; 傅里叶变换红外光谱结构; 淀粉老化; 体外发酵; 相关性

本文引用格式

陈凯 , 江为民 , 贺志雄 , 贺建华 , 谭支良 . 玉米品种和淀粉老化处理对其红外光谱结构与体外发酵参数的影响[J]. 动物营养学报, 2021 , 33(7) : 3980 -3993 . DOI: 10.3969/j.issn.1006-267x.2021.07.039

Abstract

The experiment was conducted to analyze different corn varieties (normal corn and high amylose corn) and starch retrogradation on feed nutrients, Fourier transform infrared spectroscopy (FTIR) molecular structure and in vitro fermentation parameters, and to explore the correlation between FTIR molecular structure parameters and in vitro fermentation characteristics of corns. The results showed that there were significant interactions between corn variety and starch retrogradation on sectional FTIR structure parameters, total volatile fatty acid (VFA) content and the butyrate proportion in in vitro fermentation (P<0.05). Compared with the normal corn, the β-glucan peak height, the area and peak height of cellulosic compounds and carbohydrate peak Ⅲ area in the high amylose corn before retrogradation were significantly increased (P<0.05), but the butyrate proportion in the high amylose corn after retrogradation was significantly decreased (P<0.05). Compared with the normal corn before retrogradation, total VFA content and the butyrate proportion in the high amylose corn after retrogradation were significantly reduced (P<0.05), but there was no significant difference in FTIR molecular structure between the normal corn and the high amylose corn after retrogradation (P<0.05). Compared with the normal corn, the propionate proportion in the high amylose corn was significantly increased (P<0.05), but the total gas production, methane production and hydrogen production were significantly reduced (P<0.05). Starch retrogradation significantly reduced the total gas production, methane production, hydrogen production, dry matter degradation rate and propionate proportion (P<0.05), and significantly increased the acetate proportion (P<0.05). The correlation analysis results showed that the total gas production was negatively correlated with the amide Ⅰ peak height, peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height and total carbohydrate domain structure (P<0.05), while it was positively correlated with the area and peak height of amide Ⅱ (P<0.05). The dry matter degradation rate was negatively correlated with the amide Ⅱ peak height, peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height, carbohydrate Ⅰ area, peak height of carbohydrate Ⅰ and carbohydrate Ⅱ (P<0.05). The acetate proportion was positively correlated with the amide Ⅰ peak height, peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height and total carbohydrate domain structure (P<0.05), while it was negatively correlated with the area and peak height of β-glucan (P<0.05). The total VFA content was positively correlated with the area and peak height of amide Ⅱ, while it was negatively correlated with the amide Ⅰ peak height, area and peak height ratio of amide Ⅰ to amide Ⅱ, cellulosic compound peak height and total carbohydrate domain structure (P<0.05). In conclusion, there are differences in FTIR molecular structure and in vitro fermentation parameters as affected by different corn varieties and starch retrogradation. The total VFA produce, dry matter degradation rate and gas production in vitro were negatively correlated with the FTIR molecular structure except for amide Ⅱ, but were positively correlated with amide Ⅱ.

Key words： high amylose corn; Fourier transform infrared spectroscopy; starch retrogradation; in vitro fermentation; correlation

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