三种粗精比日粮对产琥珀酸优势放线杆菌体内外发酵的影响  

Effect of Three Mixed Ration on the Actinobacillus Succinogenes Fermentation in Rumen

作　　者：吴凌[1] 欧海龙[1] 夏成[1] 孙斌[1] 邵红[1] 

机构地区：[1]黑龙江八一农垦大学动物科技学院,大庆163319

出　　处：《黑龙江八一农垦大学学报》2010年第5期51-55,共5页journal of heilongjiang bayi agricultural university

基　　金：黑龙江省科技厅攻关项目(GC05B504)

摘　　要：用从健康奶牛瘤胃液中分离的产琥珀酸放线杆菌3株即HL1、HL2、HL3,进行体内外发酵试验。体外发酵试验是按瘤胃液是否添加菌株分为对照组(C),添加HL1组(T1),添加HL2组(T2),添加HL3组(T3),以便筛选出产酸能力最强的菌株。体内发酵试验是将筛选出产酸能力最强的菌株添加到粗精比60∶40组(T4),粗精比50∶50组(T5),粗精比40∶60(T6)日粮中,对照组(C)为不添加菌株的各自日粮,检测该菌株在日粮变化的情况下在瘤胃中产酸的能力。试验结果显示:(1)在体外发酵试验中,三组pH均呈先下降后上升的趋势,均明显低于C(p<0.05);T1组中乙酸、丙酸、丁酸浓度均显著高于C、T2和T3(p<0.05),而T2和T3却不显著高于C(p>0.05);T1组和T3组乳酸浓度明显低于C(p<0.05)。(2)在体内发酵试验中,T4组与自C相比,pH显著降低(p<0.05),丙酸、丁酸浓度显著升高(p<0.05),乙酸和乳酸浓度无明显变化(p>0.05);T5组与自C相比,pH未明显降低(p>0.05),乙酸、丙酸、丁酸浓度显著升高(p<0.05),乳酸浓度显著减少(p<0.05);T6组与自C相比,pH明显降低(p<0.05),乙酸、丙酸、丁酸浓度显著升高(p<0.05),乳酸浓度未显著降低(p>0.05)。研究结果表明,筛选出的最强的产琥珀酸放线杆菌(HL1)体内外均能提高乙酸、丙酸、丁酸等挥发性脂肪酸浓度,降低乳酸的浓度,对反刍动物的能量代谢和酸中毒具有一定的调节作用。Three strains of Actinobacillus succinogenes from rumen fluid of health cow with permanent rumen fistula under sterile condition was isolated,videlicet HL1、HL2、HL3,and taking the exterior and interior test. According to whether the strains of addition are divided into the HL1 treatment（T1）,the HL2 treatment（T2）,the HL3 treatment（T3）in the vitro or not,we intend to screen the strain that produces acid most. Add the strain to forage to concentrate ratio of 60∶40（T4）,50∶50（T5）,40∶60（T6）, respectively in vivo,so that we know the adaptability of strain for changing of diet. The experimental results showed that in vitro test,pH of the three strains first dropped,then increased,was significantly lower than C （p0.05）;the concentration of volatile fatty acid in T1,including acetic acid,propionic acid,butyric acid and was significantly higher than them in C,T2,T3（p0.05）, thus T2 and T3 were not significantly higher than C（p0.05）,the lactic acid concentration in T1 and T3 was significantly lower than C（p0.05）. In vivo test,compared T4 with itself C,pH was significantly decreased（p0.05）,the concentration of propionic acid, butyric acid was significantly increased （p0.05）,the concentration of acetic acid and lactic acid did not change significantly （p0.05）;compared T5 with C,pH was not significantly decreased （p0.05）,the concentration of acetic acid,propionic acid, butyric acid was significantly increased（p0.05）,the lactic acid concentration was significantly decreased（p0.05）;compared T6 with C,pH was significantly decreased （p0.05）,the concentration of acetic acid,propionic acid,butyric acid was significantly increased （p0.05）,the lactic acid concentration did not change significantly （p0.05）.The results showed that the Actinobacillus succinogenes （HL1）screened out could improve the concentration of acetic acid,propionic acid,butyric acid and so on,decrease the lactic acid concentration,take certain regulatory effect for the energy meta

关 键 词：产琥珀酸放线杆菌 不同粗精比日粮 体内外发酵 挥发性脂肪酸 

分 类 号：S816.3[农业科学—饲料科学]