缓冲体pH值对三种料场的甲生产和发酵特征的影响,这些料场在体外试验中进行了测试
Maria M Della Rosa1, Arjan Jonker1, Peter H Janssen1
1AgResearch Limited, Grasslands Research Centre, Palmerston North, New Zealand.
Journal of the science of food and agriculture
|May 31, 2024
概括
在实验室中降低乳头的pH值可以显著减少所有测试料中甲 (CH4) 的产生和发酵. 料大麻的CH4产量最低,尤其是在较低的pH水平下.
科学领域:
- 流体微生物学 流体微生物学
- 动物营养动物营养
- 环境科学环境科学
背景情况:
- 低乳头pH值是羊食肉的羊中减少甲 (CH4) 排放的一个建议驱动因素.
- 在体内研究面临的挑战是将pH的影响与经速率等因素分离开来.
研究的目的:
- 为了研究pH对体外CH4生产的孤立影响.
- 在不同的pH条件下量化CH4生产和发酵模式.
主要方法:
- 在实验室内化瑞草,白叶三叶草和食强奸.
- 使用了三个不同的pH缓冲器,其初始pH值为5.5,6.2和6.8.
主要成果:
- 降低pH值使得相对于发酵六 (CH4 / FHex) 的体外CH4排放减少了多达54%,整体发酵减少了40%.
- 降低pH值转移了发酵概况,降低了酸盐+丁酸盐与酸盐+酸盐的比率.
- 在pH5.5和6.2时,食强菜表现出最低的CH4/FHex,在pH6以下有更强的降解.
结论:
- 在体外降低pH值有效地降低了所有料中CH4的生产和发酵.
- 菜的较低pH值有助于其相对于发酵程度的CH4产量相对降低,而不是瑞草和白三叶草.
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