The effects of the unsaturated degree of long-chain fatty acids on the rumen microbial protein content and the activities of transaminases and dehydrogenase in vitro

作     者：GAO Jian JING Yu-jia WANG Meng-zhi SHI Liang-feng LIU Shi-min 

作者机构：College of Animal Science and TechnologyYangzhou University Institute of AgricultureThe University of Western Australia 

出 版 物：《Journal of Integrative Agriculture》 (农业科学学报（英文版）)

年 卷 期：2016年第15卷第2期

页      面：424-431页

核心收录：

学科分类：0905[农学-畜牧学] 09[农学] 

基　　金：financially supported by the Innovation Foundation for Undergraduate of Yangzhou University,China (201311117034) the Domestic Cooperative Innovation ofIndustry-University-Research(XT20140012) the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD),China 

主　　题：long chain fatty acid rumen microbes goats protein concentration 

摘      要：This study investigated the effects of the degree of unsaturation（unsaturity） of long-chain fatty acids on microbial protein content and the activities of transaminases and dehydrogenase in vitro using goat rumen fluid as the cultural *** types of fatty acids,stearic acid（C18：0,group A,control group）,oleic acid（C18：1,n-9,group B）,linoleic acid（C18：2,n-6,group C）,α-linolenic acid（C18：3,n-3,group D）,arachidonic acid（C20：4,n-6,group E）,and eicosapentaenoic acid（C20：5,n-3,group F）,were tested,and the inclusion ratio of each fatty acid was 3%（w/w） in total of culture *** were taken at 0,3,6,9,12,18 and 24 h,respectively,during culture for *** with stearic acid,linoleic acid,a-linolenic acid,and arachidonic acid increased the bacterial protein content,while oleic acid and eicosapentaenoic acid had no significant effects;the protozoal protein content was reduced for all the unsaturated fatty acids,and the magnitude of the reduction appeared to be associated with the degree of unsaturity of fatty *** total microbial protein content was dominantly accounted by the protozoal protein content（about 4-9 folds of the bacterial protein）,and only increased by linoleic acid,but reduced by oleic acid,arachidonic acid and eicosapentaenoic *** were no significant effects in the activities of both glutamic oxaloacetic transaminase（GOT） and glutamic-pyruvic transaminase（GPT） for all the other fatty acids,except for arachidonic acid which enhanced GOT activity and oleic acid which enhanced GPT *** total dehydrogenase activity was positively correlated with the degree of unsaturation of fatty *** conclusion,the inclusion of 3%of long-chain unsaturated fatty acids increased bacterial protein content,whereas reduced protozoal protein content and enhanced dehydrogenase *** fatty acids with more than three double bonds had detrimental effects on the microbial protein *** work demonstrates for the first time the eff