混合化加快降解而不会改变附着的微生物群通过在现场的化化技术
Xuanxuan Pu1,2,3, Min Zhang4, Jianjun Zhang4
1College of Animal Science and Technology, Tarim University, Alar 843300, China.
Animals : an open access journal from MDPI
|July 29, 2025
概括
混合料通过破坏其纤维结构,增强了草的降解,从而增加了反动物的营养可用性. 这项研究证实,通过混合化技术改善了食消化.
科学领域:
- 动物科学动物科学
- 类动物营养 类动物营养
- 料质量 料质量 料质量
背景情况:
- 强奸草由于其纤维结构,具有有限的反体可降解性.
- 混合料技术可以提高纤维作物残留物的营养价值.
- 需要对混合料对草的降解的影响进行体内验证.
研究的目的:
- 调查混合料的降解动力学和细菌殖民,使用现场虫化技术.
- 为了比较混合料 (大麻和全作玉米) 与对照料 (大麻和玉米料) 对基质降解的影响.
主要方法:
- 有两种料处理:对照料 (草+玉米料) 和混合料 (草+全作物玉米料).
- 在三只装的霍尔斯坦公牛体内进行现场化,持续时间为4至216小时.
- 分析干物质 (DM) 和中性洗剂纤维 (NDF) 的消失,并评估细菌殖民.
主要成果:
- 与对照组相比,混合料显著降低了NDF和ADF含量.
- 在120小时和216小时的混合料中,DM消失率增加了15.6-16.2%.
- 在化时间的混合料中,NDF消失显著增加了24.0-79.5%.
- 混合料显示了更高的可溶性 (a) 和潜在可降解的 (b) NDF 分数,以及较低的未降解的NDF (μNDF) 分数.
结论:
- 混合灌有效地破坏了强奸吸管的纤维结构,增强了它的体可降解性.
- 混合料中潜在可降解分量的增加有助于改善基质降解.
- 这些发现支持使用混合料,以改善反动物饮食中草的利用率.
相关概念视频
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...