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- Title
基于猪体外仿生消化法研究单宁对高粱养分降解效率的影响.
- Authors
李旺; 顾晓明; 安冬; 李军; 冯少轩; 朱伟云; 潘龙
- Abstract
[Objectives] The effect of sorghum tannin on nutrient degradation efficiency of sorghum was studied. [Methods]The in vitro bionic digestion of pigs was used to simulate enzymatic digestion and microbial digestion of sorghum in the foregut and hindgut of pigs by a single-factor completely randomized design in this study. Sorghum tannin extracts including 60% of sorghum tannin were added to low tannin sorghum grain including 0.04% of sorghum tannin in China with different gradients, resulting in 0,0.15%,0.3%,0.6%,1.8% and 3.0% of the tannin concentration in sorghum samples. Each treatment contained 5 replicates and 3 blank controls (no digestive enzymes or microorganisms). [Results] The disappearance rates of air dry matter, gross energy and nitrogen of sorghum decreased linearly with the increase of sorghum tannin supplementation(P<0.01) during pepsin degradation, pepsin-trypsin degradation, or microbial fermentation of undigested residues from the intro enzymatic digestion. There were no significant differences among 0,0.15%,0.3%, and 0.6% treatments (P>0.05). During pepsin degradation, pepsin-trypsin degradation, or microbial fermentation of undigested residues from the intro enzymatic digestion, the disappearance ratio of nutrients in 1.8% sorghum tannin supplementation was significantly higher than that in 3% supplementation(P<0.05),but significantly lower than that in other treatments(P<0.05). The coefficients of the simulated linear equation ranged from 3.56 to 6.33(R²>0.994). [Conclusions] Sorghum tannin linearly reduced the disappearance ratio of nutrients in vitro, but sorghum tannin content below 0.6% had no significantly negative effect on the disappearance ratio of nutrients in vitro. Additionally, during pepsin-trypsin degradation or microbial fermentation of undigested residues from the in vitro enzymatic digestion, disappearance ratio of nutrients in sorghum could decrease by more than 3.5% when the tannin content was increased by 1% in the sorghum grain.
- Subjects
CHINA; SORGHUM; MICROBIAL enzymes; DIGESTIVE enzymes; LINEAR equations; TANNINS; PEPSIN; FOREGUT; TRYPSIN
- Publication
Journal of Nanjing Agricultural University / Nanjuing Nongye Daxue Xuebao, 2023, Vol 46, Issue 2, p354
- ISSN
1000-2030
- Publication type
Article
- DOI
10.7685/jnau.202112008