苦瓜皂苷和硝酸钠对山羊瘤胃细菌多样性的影响  

Effects of Momordica charantia Saponin and Sodium Nitrate on Rumen Bacterial Diversity of Goats

作　　者：康劲翮[1] 曾波[1] 谭支良[1] 刘金福[2] 汤少勋[1] 

机构地区：[1]中国科学院亚热带农业生态过程重点实验室湖南省畜禽健康养殖工程工程技术中心中国科学院亚热带农业生态研究所,长沙410125 [2]天津农学院食品科学系,天津300384

出　　处：《基因组学与应用生物学》2017年第9期3819-3825,共7页Genomics and Applied Biology

基　　金：湖南省重点研发计划(2015NK3041);国家自然科学基金项目(31201826;31320103917)基金共同资助

摘　　要：瘤胃细菌在反刍动物瘤胃发酵中发挥着重要作用。本研究采用末端限制性片段长度多态性分析和克隆文库技术,研究了苦瓜皂苷和硝酸钠对体外发酵山羊瘤胃液细菌多样性的影响。结果表明,苦瓜皂苷显著影响6 h发酵液中细菌的丰富度指数和24 h发酵液中细菌的香农指数与丰富度指数,并对Rumen bacterium R-7、丁酸弧菌属细菌影响较大。硝酸钠对细菌的多样性指数没有显著影响,但也一定程度的影响细菌的群落结构和促进24 h发酵液中的白色瘤胃球菌的生长。Rumen bacteria plays an important role in ruminant rumen fermentation.The present study was conducted to investigate the effects of Momordica charantia saponin and sodium nitrate on rumen bacterial diversity in vitro fermentation by using terminal restriction fragment length polymorphism and clone library technologies.The results showed that the Momordica charantia saponin significantly influenced bacterial richness indexes and shannon-weiner index at 6 h,24 h of in vitro incubation.Meanwhile,the saponin had a greater influence on the rumen bacterium R-7 and Butyrivibrio bacteria.No significant effect of sodium nitrate on bacterial diversity indexes was observed.However,the sodium nitrate addition influenced the bacterial community to a certain extent,and promoted the growth of Ruminobacter albus at 24 h of incubation.

关 键 词：苦瓜皂苷 硝酸钠 瘤胃细菌 T-RFLP 

分 类 号：S827.5[农业科学—畜牧学]