1College of Animal Science,South China Agricultural University,Guangzhou 510642,China.
2Laboratory of Sustainable Animal Production and Biodiversity,Institute of Tropical Agriculture and Food Security,Universiti Putra Malaysia,Serdang 43400,Malaysia.
Animal. 2018 Feb;12(2):239-245. doi: 10.1017/S1751731117001732. Epub 2017 Jul 24.
The objectives of this study were to determine the effect and mode of action of Saccharomyces cerevisiae (YST2) on enteric methane (CH4) mitigation in pigs. A total of 12 Duroc×Landrace×Yorkshire male finisher pigs (60±1 kg), housed individually in open-circuit respiration chambers, were randomly assigned to two dietary groups: a basal diet (control); and a basal diet supplemented with 3 g/YST2 (1.8×1010 live cells/g) per kg diet. At the end of 32-day experiment, pigs were sacrificed and redox potential (Eh), pH, volatile fatty acid concentration, densities of methanogens and acetogens, and expression of methyl coenzyme-M reductase subunit A gene were determined in digesta contents from the cecum, colon and rectum. Results showed that S. cerevisiae YST2 decreased (P<0.05) the average daily enteric CH4 production by 25.3%, lowered the pH value from 6.99 to 6.69 in the rectum, and increased the Eh value in cecum and colon by up to -55 mV (P<0.05). Fermentation patterns were also altered by supplementation of YST2 as reflected by the lower acetate, and higher propionate molar proportion in the cecum and colon (P<0.05), resulting in lower acetate : propionate ratio (P<0.05). Moreover, there was a 61% decrease in Methanobrevibacter species in the upper colon (P<0.05) and a 19% increase in the acetogen community in the cecum (P<0.05) of treated pigs. Results of our study concluded that supplementation of S. cerevisiae YST2 at 3 g/kg substantially decreased enteric CH4 production in pigs.
本研究旨在确定酿酒酵母（YST2）对猪肠道甲烷（CH4）减排的作用和作用方式。将 12 头杜洛克×长白×大约克公育肥猪（60±1kg），单独饲养在闭路呼吸室中，随机分为两组日粮：基础日粮（对照组）；和基础日粮中添加 3 g/YST2（1.8×1010 活细胞/g）/kg 日粮。在 32 天试验结束时，对猪进行屠宰，测定盲肠、结肠和直肠内容物中的氧化还原电位（Eh）、pH 值、挥发性脂肪酸浓度、产甲烷菌和产乙酸菌密度以及甲基辅酶-M 还原酶亚基 A 基因的表达。结果表明，酿酒酵母 YST2 降低了（P<0.05）平均日肠道 CH4 产量 25.3%，使直肠 pH 值从 6.99 降低到 6.69，使盲肠和结肠 Eh 值升高至-55 mV（P<0.05）。YST2 的添加还改变了发酵模式，表现为盲肠和结肠中乙酸和丙酸摩尔比例的降低（P<0.05），导致乙酸：丙酸比例降低（P<0.05）。此外，在上结肠中，甲烷短杆菌的数量减少了 61%（P<0.05），而盲肠中的产乙酸菌群落增加了 19%（P<0.05）。我们的研究结果表明，日粮中添加 3 g/kg 的酿酒酵母 YST2 可显著降低猪肠道 CH4 的产生。
