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.

Effect of tannin on the degradation efficiency of sorghum nutrients based on in vitro bionic digestion of pigs.

[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. [ABSTRACT FROM AUTHOR]

[目的] 本文旨在探究高粱单宁对高粱养分降解效率的影响。[方法]采用单因素随机试验设计,通过猪的体外仿生消化技术模拟高粱原料在猪前段肠道中化学酶消化和后段肠道中微生物消化,在国产低单宁含量的高粱(单宁含量 0.04%)原料中添加不同含量的高粱单宁提取物(单宁含量分别为0、0.15%、0.3%、0.6%、1.8%和3.0%,质量分数),每个处理设置5个重复和3个自溶(不加消化酶或不接种微生物)的空白对照。[结果]在胃蛋白酶、胃蛋白酶-胰液素或者胃蛋白酶-胰液素-微生物发酵作用下,随着高粱单宁添加量的增加,高粱的风干物质、总能和氮素的消失率呈现线性降低(P<0.01); 且0、0.15%、0.3%和0.6%处理间差异均不显著(P>0.05)。在胃蛋白酶-胰液素或者胃蛋白酶-胰液素-微生物发酵作用下,1.8%单宁组的养分消失率显著高于3%处理组(P<0.05),但是显著低于其他处理组(P<0.05); 且模拟的线性方程系数为3.56～6.33(R²>0.994)。[结论]高粱单宁线性降低高粱养分的体外消失率,但是高粱单宁含量低于0.6%对高粱养分的体外消失率无负面影响; 在胃蛋白酶-胰液素或者胃蛋白酶-胰液素-微生物发酵作用下,高粱单宁含量每增加1%,高粱养分的体外消失率平均降低3.5%以上。 [ABSTRACT FROM AUTHOR]

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