脂肪酸饱和度对β-胡萝卜素瘤胃降解的保护效果研究  

Study on the Protection of Fat Saturation on β-Carotene Ruminal Degradability in vitro

作　　者：何文娟[1] 孟庆翔[1] 

机构地区：[1]动物营养学国家重点实验室,中国农业大学动物科技学院,肉牛研究中心,北京100094

出　　处：《中国畜牧杂志》2008年第3期16-19,共4页Chinese Journal of Animal Science

基　　金：国家自然科学基金(30270944);国家杰出青年基金(30125033)

摘　　要：试验通过活体外产气量方法,研究了不同饱和度的脂肪酸对β-胡萝卜素瘤胃降解率的影响。结果表明:体外发酵0.5￣2h,对照组β-胡萝卜素瘤胃降解率均显著高于处理组(P<0.05),而处理组间无显著差异(P>0.05)。体外发酵4h开始,对照组瘤胃内β-胡萝卜素降解率均显著低于处理组(P<0.01),而处理组间无显著差异(P>0.05)。油脂的饱和度对β-胡萝卜素瘤胃液内的降解率没有影响,但油脂添加使发酵初期β-胡萝卜素的降解速度变慢,而发酵2h后降解率迅速升高。Using an in vitro gas production method, the Expt was designed to determine the effect of different saturated fat on rumen degradability of β-carotene, The result showed that the degradability of β-carotene in control group is significantly higher than treatment groups（P 〈 0.05 ）from 0.5 h to 2 h culture in vitro, and there is no difference between treatment groups（P 〉 0.05）. After fermenting for 4 h, the lower thanthose of treatment groups（P 〈 0.01）, however, th was concluded that the addition of fat itself per se, rather degradability of β-carotene in control group was significantly ere was no difference between treatment groups（P 〉 0.05）. It than its saturation, restarted the rumen degradability of β- carotene in vitro during the first 2 h of fermentation, but increased the degradability after 2 h of incubation.

关 键 词：Β-胡萝卜素 椰子油 玉米油 降解率 

分 类 号：S823.5[农业科学—畜牧学]