在培养猪的肠内源蛋白质损失的体外发酵潜力
Hanlu Zhang1,2, John W Cone1, Arie K Kies3
1Animal Nutrition Group, Department of Animal Sciences, Wageningen University & Research, Wageningen, the Netherlands.
Journal of animal science
|July 12, 2024
概括
猪后肠内源性蛋白质迅速发酵,特别是不溶性成分,如结肠粘液. 这种以最大气体生产速度 (Rmax) 量化的快速发酵比可溶性蛋白质更快,影响了猪的健康.
科学领域:
- 动物科学动物科学
- 微生物学 微生物学
- 消化系统生理学 消化系统生理学
背景情况:
- 饮食和内源蛋白质的肠发酵往往对猪的健康有害.
- 了解内源蛋白质的发酵潜力对于优化猪的营养和健康至关重要.
研究的目的:
- 为了研究猪内源性蛋白质在皮质消化和结肠粘液中的体外发酵潜力.
- 为了比较内源蛋白质的发酵率与标准蛋白质来源.
主要方法:
- 在体外发酵试验中,使用过量碳水化合物的无N缓冲剂进行了发酵试验.
- 一个双相模型与48小时的气体生产数据相配,以确定发酵动力学.
- 使用尿素,乳清蛋白分离物 (WPI) 和WPI化物 (WPIH) 的验证.
主要成果:
- 较高的WPI水解增加了最大气体生产率 (Rmax).
- 皮质消化器Rmax有所变化,与不溶性蛋白质含量呈正相关.
- 结肠粘液表现出最高的Rmax,表明快速发酵.
结论:
- 猪内源性蛋白质,特别是诸如结肠粘液之类的不溶性物质,在后肠中迅速发酵.
- 发酵速率 (Rmax) 与内源成分的溶解度相反.
- 这些发现对管理后肠发酵和猪健康有影响.
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