RUMINAL FERMENTATION INVIVO AS INFLUENCED BY LONG-CHAIN FATTY-ACIDS
RUMINAL FERMENTATION INVIVO AS INFLUENCED BY LONG-CHAIN FATTY-ACIDS
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DOI：
10.3168/jds.s0022-0302(86)80535-5
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发表时间：
1986-05-01
影响因子：
3.5
通讯作者：
PALMQUIST, DL
中科院分区：
文献类型：
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作者：
CHALUPA, W;VECCHIARELLI, B;PALMQUIST, DL
在对瘤胃插管小母牛进行的试验中，测量了瘤胃微生物对游离酸、钙盐或甘油三酯形式的长链脂肪酸的反应。在 50% 玉米青贮饲料和 50% 谷物的基础日粮中添加 10% 脂肪酸，脂肪含量增加 3% 至 10% 至 12%。高熔点长链脂肪酸（硬脂酸）和长链脂肪酸钙盐（植物脂肪和牛脂）可使乙酸：丙酸减少约20%。低熔点长链脂肪酸（油酸）和长链脂肪酸甘油三酯形式（牛脂）可将乙酸盐与丙酸盐的比例降低 50% 至 60%。尽管它们在瘤胃中并非完全惰性，但与硬长链脂肪酸（硬脂酸）和长链脂肪酸钙盐的反应证实，它们可有效保护瘤胃微生物免受脂肪的不利影响。对于长链脂肪酸的钙盐，可能需要膳食缓冲剂来维持瘤胃 pH 值，以免发生盐解离。膳食中 10% 的长链脂肪酸补充量可能超过了优化生产力和健康所需的量。对于大多数饮食，补充 6% 至 8% 的长链脂肪酸可能就足够了。
Responses of ruminal microbes to long-chain fatty acids in forms of free acids, calcium salts, or triglycerides were measured in trials with rumen cannulated heifers. addition of fatty acids at 10% to a basal diet of 50% corn silage and 50% grain increased fat content 3 to 10 to 12%. Long-chain fatty acids with a high melting point (stearic acid) and calcium salts of long-chain fatty acids (vegetable fat and tallow) decreased acetate:propionate by about 20%. Long-chain fatty acids with a low melting point (oleic acid) and the triglyceride form of long-chain fatty acid (tallow) decreased acetate to propionate ratio by 50 to 60%. Even though they were not completely inert in the rumen, responses with the hard long-chain fatty acids (stearic acid) and with calcium salts of long-chain fatty acids confirm that these are efficacious for protecting ruminal microbes from adverse effects of fat. With calcium salts of long-chain fatty acids, dietary buffers may be needed to maintain ruminal pH so that dissociation of salts does not occur. Long-chain fatty acid supplementation at 10% of the diet is probably more than the amount needed to optimize productivity and health. With most diets, 6 to 8% supplemental long-chain fatty acid is probably sufficient.