细菌细菌对体外 ruminal 发酵和甲生产的影响
Efstathios Sarmikasoglou1,2, Phussorn Sumadong1,3, Gamonmas Dagaew1,3
1Department of Animal Sciences, University of Florida, Gainesville, FL, 32611, USA.
Translational animal science
|May 1, 2024
概括
补充Bacillus subtilis通过减少酸盐和酸盐,同时增加丁酸盐,改变了转发酵. 这种益生菌显示出降低乳牛甲产量的潜力,特别是在中期哺乳期饮食中.
科学领域:
- 动物科学动物科学
- 微生物学 微生物学
- 环境科学 环境科学
背景情况:
- 鲁米纳发酵是一个复杂的过程,受饮食和微生物群体的影响.
- 从肠道发酵中生产甲 (CH4) 是反动物农业中一个重要的环境问题.
- 细菌细菌 (Bacillus subtilis) 是一种益生菌细菌,在动物营养和健康方面具有潜在的应用.
研究的目的:
- 为了研究一种特定的细菌菌株对动物发酵参数的体外影响.
- 评估Bacillus subtilis对乳牛食中甲产生的影响.
- 确定Bacillus subtilis作为甲减排战略的潜力.
主要方法:
- 在体外批量培养系统中使用了149个血清瓶.
- 三种注射剂治疗方法:对照剂,10亿B. subtilis和600亿B. subtilis.
- 三种饮食治疗:早期哺乳期,中期哺乳期和干牛饮食.
- 在不同时间点对挥发性脂肪酸,氨,气体生产和甲的分析.
主要成果:
- 补充Bacillus subtilis改变了挥发性脂肪酸概况,增加了丁酸盐,减少了酸盐和酸盐.
- 甲的产量有所不同,当B. subtilis补充中期哺乳期饮食时,观察到显著的减少.
- 在大多数参数上,没有发现注射剂和饮食之间的显著相互作用.
结论:
- 细菌素补充剂修改了体外类发酵途径.
- 该益生菌显示出作为乳牛甲减缓添加剂的潜力,特别是当食中期哺乳期时.
- 需要进一步的体内研究来证实这些发现并评估实际应用.
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