酵母菌培养物对瘤胃发酵的影响  

Effects of Yeast Culture on Ruminal Fermentation

作　　者：姜艳美[1] 王加启[1] 邓露芳[1] 卜登攀[1] 王金枝[1] 魏宏阳[1] 周凌云[1] 雒秋江[2] 

机构地区：[1]中国农业科学院北京畜牧兽医研究所动物营养国家重点实验室,北京100094 [2]新疆农业大学,乌鲁木齐830052

出　　处：《动物营养学报》2008年第1期92-97,共6页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国际科技合作重点项目:“奶牛安全饲用微生物及其人工瘤胃评价技术研究”(2004DFA06700)

摘　　要：本研究采用完全随机试验设计,使用持续动态人工瘤胃装置,研究了酿酒酵母菌培养物对瘤胃发酵的影响。试验处理为对照组、1%和5%(占发酵液体积)酿酒酵母菌培养物添加组。通过对瘤胃液pH、微生物蛋白质(MCP)、氨态氮(NH3-N)、挥发性脂肪酸(VFA)浓度的测定得出以下结果:添加酿酒酵母菌培养物对pH和NH3-N浓度没有显著影响(P>0.05);5%酿酒酵母菌培养物添加组显著提高MCP浓度并降低了丙酸浓度(P<0.05);而酿酒酵母菌培养物对总挥发酸酸、乙酸、丁酸和乙、丙酸比例没有显著影响(P>0.05)。以上结果表明:添加一定量的酿酒酵母菌培养物可在不改变瘤胃发酵类型的情况下,促进微生物蛋白质的合成。The effects of yeast culture （Saccharomyces cerevisiae） supplementation on ruminal fermentation were investigated in this study using an artificial rumen device in a random design experiment. Treatments were as follows： control, 1% and 5% （volume of the fermentation liquid） supplementation of yeast culture. Concentrations of NH3-N and the volatile fatty acids （VFAs） in ruminal fluids, the pH of ruminal fluids ,and microbial crude proteins （MCP） concentration were determined, the results indicated that （1） ruminal pH and NH3-N concentration were not affected by supplementing yeast culture （P〉0.05）. （2） Supplementing 5% yeast culture increased the MCP concentration and decreased propionate concentration （P〈0.01）. （3） Total VFA, acetate, butyrate and acetate to propionate ratio were not significantly affected by supplementation of yeast culture （P〉0.05）. In conclusion, appropriate dose of yeast culture supplementation could improve microbial protein synthesis.

关 键 词：人工瘤胃 酿酒酵母菌 酵母菌培养物 瘤胃发酵 微生物蛋白质 

分 类 号：S823.5[农业科学—畜牧学] TS261.11[农业科学—畜牧兽医]