This experiment was conducted to explore the effects of supplementation of di-peptides consisting of different amino acids in diet on in vitro fermentation characteristics of goats. Four healthy Nanjiang brown goats with permanent rumen fistula were selected as donating animals for rumen fluid, and a single-factor design was applied. There were five treatments, the basal culture medium was used in the control group, and the basal culture mediums supplemented with different di-peptides (Leu-Trp, Val-Met, Tyr-Ala and Phe-Val) at 2% were used in experimental groups. After cultured for 2, 4, 8, 12 and 24 h, rumen fluid pH, ammonia nitrogen (NH3-N) concentration, volatile fatty acids (VFA) contents and microbial protein (MCP) yield were determined. The results showed as follows: pH of Val-Met group was significantly lower than that of the other groups at every incubation time point (P<0.05); total VFA concentration and MCP yield of experimental groups were significantly higher than those of the control group (P<0.05), while NH3-N concentration and acetate/propionate were significantly lower than those of the control group (P<0.05); total VFA concentration and MCP yield of Val-Met group were significantly higher than those of the other experimental groups (P<0.05), while NH3-N concentration (P>0.05 or P<0.05) and acetate/propionate (2, 4 and 12 h, P<0.05) were lower than those of the other experimental groups. The results indicate that supplementation of di-peptides in diet can promote fermentation of rumen microbes, increase VFA content and MCP yield, but decrease NH3-N concentration and acetate/propionate; under conditions in this experiment, Val-Met is proved to be more effective.
YIN Yunhao
,
XUE Bai
,
YAN Tianhai
,
WANG Zhisheng
,
SONG liangrong
. Di-Peptids Consisting of Different Amino Acids Affect Rumen Fermentation Characteristics of Goats in Vitro[J]. Chinese Journal of Animal Nutrition, 2012
, 24(6)
: 1173
-1180
.
DOI: 10.3969/j.issn.1006-267x.2012.06.026
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