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草业学报  2015 

柴胡皂苷对体外发酵参数及细菌数量变化的影响

DOI: 10.11686/cyxb2014213, PP. 85-91

Keywords: 柴胡皂苷,体外发酵,细菌数量

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Abstract:

研究柴胡皂苷(SSA)对体外发酵指标及发酵液中菌群变化的影响。采用完全随机试验设计,在0.5g全混合日粮(TMR)中分别添加0,0.125,0.25和0.5mg的SSA,通过AGRS-III微生物发酵微量产气自动记录仪在39℃条件下进行48h体外发酵,并通过实时定量PCR(RT-PCR)检测发酵液中菌群相对含量的变化。结果表明,0.25g/kg的SSA提高了干物质降解率(DMD,P=0.08)和总产气量(GP,P<0.05),并提高了发酵液中挥发酸(VFA)的含量(P<0.05),而0.5和1.0g/kg的SSA对GP和DMD没有显著的影响,但是提高了乙酸和TVFA的含量(P<0.05)。SSA提高了白色瘤胃球菌和牛链球菌的相对含量(P<0.05);但降低了短普雷沃氏菌和噬淀粉瘤胃杆菌的相对含量(P<0.05)。因此,SSA提高了体外GP和VFA浓度,并改变发酵液中细菌的含量,这表明SSA有利于调控微生物体外发酵参数。

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