不同浓度肽对瘤胃发酵及微生物蛋白产量的影响  

Effects of Different Concentrations of Peptide on Fermentation Parameters and MCP

作　　者：马宁[1] 单安山[1] 马清泉[1] 乔国华[1] 

机构地区：[1]东北农业大学动物营养研究所,黑龙江哈尔滨150030

出　　处：《中国畜牧杂志》2009年第15期29-32,共4页Chinese Journal of Animal Science

基　　金："十一五"国家科技支撑计划(2006BAD04A03-02)

摘　　要：利用短期人工瘤胃发酵法研究奶牛瘤胃中肽浓度的变化对瘤胃发酵的影响,并探讨瘤胃适宜肽浓度值。试验按0、10、15、16g/L和20g/L氨基氮的肽浓度分为5个处理,每个处理3个重复,测定pH值、氨态氮值及微生物蛋白产量。结果表明:在各个时间点各组之间的pH均无显著差异(P>0.05)。发酵8h后,15、16g/L和20g/L3组的NH3-N值与对照组相比差异显著(P<0.05)。对于瘤胃微生物蛋白产量(MCP),在第4h和24h时,15g/L和16g/L组与0g/L和10g/L组分别相比,差异显著(P<0.05);在2h时,16g/L组与其他各组相比较,差异均不显著(P>0.05)。本试验条件下,人工瘤胃内适宜的肽浓度为16g/L。Effects of peptide concentration on rumen fermentation parameters and microbial protein production were investigated using batch culture fermentation. Five groups were divided according to the amino nitrogen concentration of peptide, which were 0, 10, 15, 16 g/L and 20 g/L, respectively. Each group had three replicates. The results showed that there was no significant effect on pH（P 〉 0.05） among groups, ammonia nitrogen in 15, 16 g/L and 20 g/L were significantly increased （P 〈 0.05） contrast to the control group after 8 h fermentation, and microbial crude protein production in 16 g/L group was significantly increased compared with other groups in 2 h and 4 h fermentation. It was showed that peptide had effect on rumen fermentation, and 16 g/L should be the appropriate peptide concentration of rumen fermentation in vitro.

关 键 词：肽 瘤胃发酵 微生物蛋白 牛 

分 类 号：S823.5[农业科学—畜牧学]