SWINE NUTRITION

Effects of Different Levels of Protein Substrates on Fermentation Characteristics and Microbial Protein Synthesis Ability of Porcine Colonic Microbiota

  • GE Ting ,
  • SUN Weiwei ,
  • ZHU Weiyun
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  • Jiangsu Key Laboratory of Gastrointestinal Nutrition and Animal Health; Laboratory of Gastrointestinal Microbiology, College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2016-01-21

  Online published: 2016-07-28

Abstract

This study was conducted to evaluate the characteristics of porcine colonic microbial fermentation under different protein substrates levels by in vitro fermentation, aiming to determine the fermentation pattern of protein by porcine colon microbiota. Porcine colon digesta was used as microbial inoculum, 0 (group C), 0.10 (group L) and 0.25 g/L (group H) casein was added into microbial fermentation broth. At different time points (3, 6, 9, 12, 18 and 24 h), cumulative gas production, pH and concentrations of microbial crude protein, ammonia nitrogen and volatile fatty acid were determined. The results showed as follows: 1) at 3 and 5 h fermentation, the pH of group L and group H was significantly lower than that of group C (P<0.05). 2) The cumulative gas production of group L and group H was higher than that of group C. 3) The concentration of microbial crude protein of group L and group H was significantly higher than that of group C at different time points (P<0.05), and group H was significantly higher than group L at 6 h (P<0.05). 4) The concentration of ammonia nitrogen of group L and group H was significantly higher than that of group C at different time points (P<0.05). 4) The concentrations of short-chain fatty acids and branched-chain fatty acids increased with the fermentation time, and increased with the protein level. The results suggest that adding protein substrates promotes intestinal microbial synthesis, but excessive protein cannot further increase microbial crude protein concentration, the microbial fermentation increases with protein level increasing.

Cite this article

GE Ting , SUN Weiwei , ZHU Weiyun . Effects of Different Levels of Protein Substrates on Fermentation Characteristics and Microbial Protein Synthesis Ability of Porcine Colonic Microbiota[J]. Chinese Journal of Animal Nutrition, 2016 , 28(7) : 1998 -2004 . DOI: 10.3969/j.issn.1006-267x.2016.07.004

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