Effect of Soybean Peptides on In vitro Ruminal Fermentation and Microbial Population
Soybean peptides (SPs) are the products of soybean proteins by protease hydrolysis, followed by SPsecial treatment.SPs are usually composed of 2 to 10 amino acids, and the relative molecular weight is mainly distributed in 1000 D1.Compared with proteins, peptides are easier to be digested and absorbed by the body.Moreover, SPs have low antigenicity and antioxidant properties, and have many functions,such as lowering blood pressure, improving immune response and promoting fermentation.2, 3.Meanwhile, SPs have been shown to modulate ruminal microbial communities by stimulating the growth of some cellulolytic bacteria, decreasing the protozoa population, and so on 4, 5.The application of small peptides in single stomach animals has been reported.However, there is little information on the activity of small peptides in manipulating rumen fermentation.The objective of this study was to investigate the in vitro effect of different doses of SPs on ruminal fermentation, gas production (GP), microprotein (MCP),microbial population.
Lijun Wang Yan Liu Shuai Liu Kaijing Sun Xinying Wang Guangning Zhang Yonggen Zhang
Northeast Agricultural University, Harbin, 150030, China
国际会议
The 5h International Symposium on Dairy Cow Nutrition and Milk Quality(第五届“奶牛营养与牛奶质量国际研讨会)
北京
英文
273-275
2017-05-05（万方平台首次上网日期，不代表论文的发表时间）