酸和酸不同地影响微生物群落结构和甲排放,当使用模拟技术时.
Michele Manoni1, Florian Gschwend2, Sergej Amelchanka3
1Department of Veterinary Medicine and Animal Science, University of Milan, Via dell'Università 6, Lodi 26900 Italy.
Journal of agricultural and food chemistry
|November 26, 2024
概括
埃拉基酸 (EA) 有效地减少了甲的产生,并改变了反动物的肠微生物群落. 虽然EA在减轻肠道甲方面表现有前途,但需要谨慎剂量,以避免产生负面发酵影响.
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:
- 食中色素会影响起的发酵和甲排放.
- 像酸 (GA) 和酸 (EA) 一样,水解素是潜在的料添加剂.
- 它们对乳头微生物群和发酵的特殊影响需要进一步研究.
研究的目的:
- 为了评估酸 (GA) 和酸 (EA) 对汁发酵和甲生产的影响.
- 为了评估这些素对肠微生物群落结构的影响.
- 为了比较EA和GA在减轻肠道甲排放方面的有效性.
主要方法:
- 利用Rusitec系统来模拟皮状况.
- 将GA和EA单独或与反动物食组合使用.
- 分析了甲产量,挥发性脂肪酸 (VFA),营养降解和微生物社区组成.
主要成果:
- 酸 (EA) 和EA+GA处理显著降低了甲产量,VFA和营养物质降解.
- EA和EA+GA改变了微生物种群,增加了Megasphaera elsdenii和Selenomonas ruminantium,同时减少了关键的纤维降解细菌.
- 在修改肠微生物群和发酵参数方面,EA表现出比GA更大的有效性.
结论:
- 富含EA的植物提取物的食补充剂可以减轻反动物的肠道甲排放.
- 在改变反发酵和微生物特征方面,EA比GA更有效.
- 优化EA剂量至关重要,以最大限度地降低甲,同时最大限度地降低对乳头发酵的不良影响.
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