| 肉仔鸡盲肠微生物体外发酵NDO和NSP的比较研究 |
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| 引用本文： | 易中华,朱年华,黎观红,宋小珍,潘珂,瞿明仁.肉仔鸡盲肠微生物体外发酵NDO和NSP的比较研究[J].江西农业大学学报,2012,34(2):345-350. |
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| 作者姓名： | 易中华 朱年华 黎观红 宋小珍 潘珂 瞿明仁 |
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| 作者单位： | 江西农业大学动物科技学院,江西南昌,330045 |
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| 基金项目： | 江西省教育厅科技项目，江西农业大学博士科研启动基金 |
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| 摘 要： | 为评价和比较非消化寡糖(NDO)和非淀粉多糖(NSP)的发酵特性,选用饲喂无抗生素日粮的肉仔鸡盲肠微生物为菌源,通过体外发酵试验比较短链脂肪酸的产量及产生速率。结果表明:非消化寡糖发酵产生短链脂肪酸的产量普遍高于非淀粉多糖,非消化寡糖可发酵性的大小顺序依次为棉子糖、水苏糖、果寡糖、甘露寡糖,NSP可发酵性的大小顺序依次为小麦NSP、豆粕NSP、玉米NSP、小麦麸NSP、纤维素;NSP发酵产生的短链脂肪酸中以乙酸的比例较非消化寡糖多,而非消化寡糖以丙酸的比例相对较NSP多;与不可溶性NSP相比,可溶性NSP的发酵特点更接近于非消化寡糖。
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| 关 键 词： | 非消化寡糖 非淀粉多糖 肉仔鸡 体外发酵 短链脂肪酸 |
Comparative Evaluation of the in Vitro Fermentation Characteristics of Selected Non-digestible Oligosaccharides and Non-starch Polysaccharides Using Caecal Microbial Inoculum from Broilers |
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| YI Zhong-hua
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ZHU Nian-hua
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LI Guan-hong
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SONG Xiao-zhen
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PAN Ke
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QU Ming-ren.Comparative Evaluation of the in Vitro Fermentation Characteristics of Selected Non-digestible Oligosaccharides and Non-starch Polysaccharides Using Caecal Microbial Inoculum from Broilers[J].Acta Agriculturae Universitis Jiangxiensis,2012,34(2):345-350. |
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| Authors: | YI Zhong-hua ZHU Nian-hua LI Guan-hong SONG Xiao-zhen PAN Ke QU Ming-ren |
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| Institution: | (College of Animal Science and Technology,JAU,Nanchang 330045,China) |
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| Abstract: | An in vitro experiment in comparison of fermentation characteristics of selected non-digestible oligosaccharides(NDO) and non-starch polysaccharides(NSP) was conducted using caecal microbial inoculum from broilers fed an antibiotics-free diet.The results showed that the total production of SCFA from the fermentation of NDO was higher than that of NSP.The fermentability ranked in the order of Raffinose>Stachyose>Fructooligosaccharides(FOS)>mannanoligosaccharides(MOS) in NDO and ranked in the order of Wheat NSP>Soybean meal NSP>Corn NSP>Wheat bran NSP> Cellulose in NSP.In addition,the molar percentage of acetate from the fermentation of NSP was higher,whereas the percentage of propionate from that of NDO was higher.Compared with insoluble NSP,the fermentation characteristics of soluble NSP was closer to that of NDO. |
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| Keywords: | non-digestible oligosaccharides non-starch polysaccharides broilers in vitro fermentation short-chain fatty acid |
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