第一胃内微生物蛋白質のin vitro消化に及ぼすpHの影響

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タイトル別名
  • Effect of PH on the In Vitro Digestion of Rumen Microbial Protein
  • ダイ 1 イ ナイ ビセイブツ タンパクシツ ノ in vitro ショウカ

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Since it is known that pH inside the upper small intestine of ruminants is lower than that of monogastric animals, in vitro digestion studies with pepsin and pancreatin were done using rumen bacterial fraction, protozoal fraction and casein as a substrate to examine the effect of varying pH of the buffer medium containing pancreatin at five levels of 8.0, 7.7, 7.0, 6.5 and 5.6 on the digestion of each protein. The digestibility of casein and bacterial protein was decreased significantly(p<0.05 or p<0.01) by rendering pH lower than 7.0, but no significant decrease was observed in that of protozoal protein. Depression of pH also caused a decrease in the proportion of α-amino-N and free amino acids to the sulfosalicylic acid-soluble fraction after the pepsin-pancreatin digestion of casein and protozoal protein, but the effect was relatively less for bacterial protein. Composition of free amino acids released after the in vitro digestion of proteins was hardly influenced not only by that of their constitutional amino acids but also by pH.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 57 (2), 115-119, 1986

    公益社団法人 日本畜産学会

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