State Key Laboratory of Animal Nutrition, Institute of Animal Science, Chinese Academy Agricultural Sciences, Beijing, China.
J Anim Physiol Anim Nutr (Berl). 2012 Jun;96(3):506-12. doi: 10.1111/j.1439-0396.2011.01173.x. Epub 2011 Jun 3.
This experiment was conducted to determine the effect of Bacillus subtilis natto fermentation product supplementation on blood metabolites, rumen fermentation and milk production and composition in early lactation dairy cows. Thirty-six multiparous Holstein cows (DIM = 29 ± 6 days, parity = 2.8 ± 1.1) were blocked by DIM and parity and then randomly assigned to three treatments (12 per treatment) in a 9-week trial. Cows in control, DFM1 and DFM2 were fed TMR diets supplemented with 0, 6 and 12 g of B. subtilis natto solid-state fermentation product per day per cow respectively. Plasma non-esterified fatty acids were lower (p = 0.03) in DFM1 and DFM2 compared with control cows (633 and 639 vs. 685 μm). Ruminal propionate increased (23.9 vs. 26.3 and 26.9/100 mol, control vs. DFM1 and DFM2 respectively) and acetate decreased (64.2 vs. 62.7 and 62.1/100 mol, control vs. DFM1 and DFM2 respectively) with increasing B. subtilis natto fermentation product supplementation. DMI of the cows in three treatments was not affected by B. subtilis natto fermentation product supplementation, but milk yield was 3.1 and 3.2 kg/day higher for DFM1 and DFM2 than that for control cows on average across the 9-week trial, and significant differences were observed during weeks 5-9 of the trial, which resulted in 9.5% and 11.7% increase in feed efficiency. B. subtilis natto fermentation product supplementation did not affect milk fat percentage and protein yield but increased (p < 0.05) milk fat yield and lactose percentage (p < 0.01) and tended to decrease protein percentage (p = 0.06). The findings show that B. subtilis natto fermentation product was effective in increasing lactation performance of early lactation dairy cows possibly by altering the rumen fermentation pattern without any negative effects on blood metabolites.
本实验旨在研究纳豆芽孢杆菌发酵产物对泌乳早期奶牛血液代谢物、瘤胃发酵和产奶性能及组成的影响。选择 36 头经产荷斯坦奶牛（产犊天数=29±6d，胎次=2.8±1.1），根据产犊天数和胎次进行分组，每组 12 头，进行为期 9 周的试验。对照组、DFM1 组和 DFM2 组奶牛分别饲喂添加 0、6 和 12 g/天/头纳豆芽孢杆菌固态发酵产物的全混合日粮。与对照组相比，DFM1 组和 DFM2 组奶牛的血浆非酯化脂肪酸水平较低（p=0.03）（633 和 639 比 685 μm）。随着纳豆芽孢杆菌发酵产物添加量的增加，瘤胃丙酸比例增加（23.9 比 26.3 和 26.9/100 mol，对照组比 DFM1 组和 DFM2 组），乙酸比例降低（64.2 比 62.7 和 62.1/100 mol，对照组比 DFM1 组和 DFM2 组）。3 个处理组奶牛的干物质采食量不受纳豆芽孢杆菌发酵产物的影响，但在整个 9 周试验期间，DFM1 组和 DFM2 组奶牛的产奶量比对照组分别高 3.1 和 3.2 kg/天，且在试验的第 5-9 周差异显著，使饲料效率分别提高了 9.5%和 11.7%。纳豆芽孢杆菌发酵产物添加对乳脂率和蛋白质产量没有影响，但提高了乳脂产量和乳糖比例（p<0.01），并降低了蛋白质比例（p=0.06）。结果表明，纳豆芽孢杆菌发酵产物可通过改变瘤胃发酵模式提高泌乳早期奶牛的泌乳性能，而对血液代谢物无不良影响。
