γ-氨基丁酸产菌对以玉米粉为底物的瘤胃体外发酵及抗氧化的影响  

Effects ofγ-aminobutyric acid producing bacteria on rumen fermentation and antioxidant activity in vitro with corn meal as substrate

作　　者：马广礼[1] MA Guangli(Xuchang Vocational Technical College,Xuchang,Henan Province 461000,China)

机构地区：[1]许昌职业技术学院,河南许昌461000

出　　处：《中国饲料》2020年第16期47-50,共4页China Feed

摘　　要：本文旨在评估γ-氨基酸丁酸及γ-氨基丁酸产菌对以玉米粉为底物的瘤胃体外发酵及抗氧化性能的影响。在2%干物质基础下,用带有瘤胃瘘管的荷斯坦奶牛的瘤胃液样本作为接种物,以玉米作为基质,同时添加2000或5000 mg/kgγ-氨基酸丁酸及产γ-氨基丁酸乳酸杆菌。孵育后,添加产γ-氨基丁酸乳酸杆菌对体外发酵pH和总产气量均无显著影响(P>0.05),但显著增加了氨氮浓度,降低了生物胺总产量(P<0.05)。处理后样品的超氧化物歧化酶和谷胱甘肽过氧化物酶的浓度显著高于对照组(P<0.05)。结论:在体外发酵条件下,2000 mg/kg产γ-氨基丁酸乳酸杆菌对生物胺的还原、氨氮生成和抗氧化活性的提高效果最佳。The purpose of this study was to evaluate the effects ofγ-amino-butyric acid and n-amino-butyric acid producing bacteria on in vitro rumen fermentation and antioxidant properties using corn flour as substrate.Rumen industry samples from Holstein cows with rumen fistulas were used as inculcations on a 2%dry matter basis,corn was used as a substrate,and lactobacillus was produced by adding 2000 or 5000 mg/kg ofγ-amino acid butyric acid andγ-amino-butyric acid.After incubation,the addition ofγ-aminobutyric acid to lactobacillus had no significant effect on the pH and total gas production of in vitro fermentation(P>0.05),but the concentration of ammonia nitrogen and total biogenic amine production were significantly increased(P<0.05).The concentrations of superoxide dismutase and glutathione peroxidase in the treated samples were significantly higher than those in the control group(P<0.05).In conclusion:under the condition of in vitro fermentation,γ-aminobutyric acid prepared lactobacillus with 2000 mg/kg had the best effect on the reduction,ammonia nitrogen generation and antioxidant activity of biogenic amines.

关 键 词：Γ-氨基丁酸 乳酸杆菌 瘤胃发酵 抗氧化 

分 类 号：S816.7[农业科学—饲料科学]