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首页> 外文期刊>Livestock Science >Fibre degrading enzymes and Lactobacillus plantarum influence liquid feed characteristics and the solubility of fibre components and dry matter in vitro.
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Fibre degrading enzymes and Lactobacillus plantarum influence liquid feed characteristics and the solubility of fibre components and dry matter in vitro.

机译：纤维降解酶和植物乳杆菌会影响液体饲料特性以及纤维成分和干物质在体外的溶解度。

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The effect of fibre degrading enzymes in combination with Lactobacillus plantarum on feed viscosity and pH and on solubilisation of non-starch polysaccharides (NSP) was studied in vitro using diets composed of cereals and soybean meal. The diet was incubated over time up to 24 h as liquid feed or liquid feed added L. plantarum and in addition both feeds were treated without or with fibre degrading enzymes. Spontaneous fermentation developed in the liquid feed without L. plantarum and became noticeable after a period of 6 to 8 h, when pH began to drop. From 8 to 24 h there was a slow but steady reduction in pH down to a level of about pH 4.3. This development was irrespective of enzyme supplementation level. The L. plantarum treatment had already reached a pH of 4.2 after 8 h and a pH of 3.6 after 24 h. The viscosity was reduced with supplementation with a high enzyme dose (6000 FXU and 600 FBG per kg diet), compared to the control diet (without enzymes). Treatment with L. plantarum (1.8x1011 CFU/kg feed) increased the viscosity over time, even with enzyme supplementation, compared to the control treatment. Diets without and with enzyme supplementation and pre-treated as dry feed (control), liquid feed (incubated for 8 h) or liquid feed fermented with L. plantarum (incubated for 24 h), were subjected to an in vitro digestion procedure. Both pre-treatment as liquid feed and enzyme supplementation lead to a reduction in dry matter and in the insoluble NSP fraction during digestion in comparison with the control based on the original dry feed. It may be concluded that enzyme supplementation to liquid or fermented feed may cause a reduction in the insoluble dietary fibre content as well as a reduction in feed viscosity, while the pH is not influenced..
机译：在体外使用谷物和豆粕组成的日粮研究了纤维降解酶与植物乳杆菌联合对饲料粘度和pH值以及对非淀粉多糖（NSP）增溶的影响。当液体饲料或液体饲料添加了植物乳杆菌时，将日粮温育长达24小时，此外，两种饲料均在不使用或不使用纤维降解酶的情况下进行处理。在没有植物乳杆菌的液体进料中发生自发发酵，并且在pH开始下降6至8小时后变得很明显。从8到24小时，pH值缓慢但稳定地下降到大约pH 4.3。这种发展与酶补充水平无关。植物乳杆菌处理在8小时后已经达到4.2的pH，并且在24小时后已经达到3.6的pH。与对照日粮（不含酶）相比，补充高剂量酶（每公斤日粮6000 FXU和600 FBG）可降低粘度。与对照处理相比，即使用酶补充，用植物乳杆菌（1.8x1011 CFU / kg饲料）处理也会随时间增加粘度。将不添加和添加酶并作为干饲料（对照），液体饲料（孵育8小时）或用植物乳杆菌发酵的液体饲料（孵育24小时）进行预处理的日粮进行体外消化程序。与基于原始干饲料的对照相比，作为液体饲料的预处理和补充酶均导致消化过程中干物质和不溶性NSP组分的减少。可以得出结论，向液体或发酵饲料中添加酶可能会导致不溶性膳食纤维含量的降低以及饲料粘度的降低，而不会影响pH值。

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