Influence of Trace Elements Mixture on Bacterial Diversity and Fermentation Characteristics of Liquid Diet Fermented with Probiotics under Air-Tight Condition
Cu2+, Zn2+, Fe2+ and I-are often supplemented to the diet of suckling and early weaning piglets, but little information is available regarding the effects of different CU2+, Zn2+, Fe2+ and I-mixtures on bacteria growth, diversity and fermentation characteristics of fermented liquid diet for piglets.Pyrosequencing was performed to investigate the effect of CU2+, Zn2+, Fe2* and I-mixtures on the diversity, growth and fermentation characteristics of bacteria in the liquid diet fermented with Bacillus subtilis and Enterococcus faecalis under air-tight condition.Results showed that the mixtures of Cu2+, Zn2+, Fe2+ and I-at different concentrations promoted Bacillus growth, increased bacterial diversity and lactic acid production and lowered pH to about 5.The importance of Cu2+, Zn2+, Fe2+ and I-is different for Bacillus growth with the order Zn2+> Fe2+>Cu2+> I-in a 21-d fermentation and Cu2+>l->Fe2+>Zn2+ in a 42-d fermentation.CU2+, Zn2+, Fe2+ and I-is recommended at a level of 150, 60, 150 and 0.6 mg/kg respectively for the production of fermented liquid diet with Bacillus subtilis.The findings improve our understanding of the influence of trace elements on liquid diet fermentation with probiotics and support the proper use of trace elements in the production of fermented liquid diet for piglets.
Yuyong He Zhiyu Chen Xiaolan Liu Chengwei Wang Wel Lu
Jiangxi Province Key Laboratory of Animal Nutrition, Jiangxi Agricultural University, Nanchang, Peop College of Life Science, Jiangxi Science & Technology Normal University, Nanchang,People”s Republic
国内会议
南昌
英文
266-279
2015-10-01（万方平台首次上网日期，不代表论文的发表时间）