The Separation Of Bacterium Exploiting N Source In Rumen Content Of Meat Goats,the Effects Of Different N And C Sources And Different Rumen Bacterium Combinations On Utilization Efficiency In Vitro

Four Xuhai white goats fitted with permanent ruminal cannulas were used in thisexperiment. The bacterium exploiting N sources in the rumen content of meat goatswere purely cultured and the rumen bacterium were initially seperated. In addition,some physiological characteristics of all these bacterium were studied in details; theirbiological and chemical characteristics were identified; their structure and configurationwere observed with electron microscope; by culturing with different C and N sourcescultures, observing the utilization of these bacterium. With these characteristics, theywere classified into different bacteriam kinds according to the Bergey's Manual ofDeterminative Bacteriology. By culturing the rumen fluid with different carbohydrateand (cellulose and starch) and protein (soybean powder and soybean peptide) sources invitro, we studied these different treatment's effects on rumen bacteria production, somefermentation parameters and the efficiency of exploiting inorganic N (¹5(NH₄)₂SO₄). Bycombining these bacteria manually and culturing them, and studying the effects ofdifferent combinations on bacteria production, some fermentation parameters and theefficiency of exploiting inorganic N(¹5(NH₄)₂SO₄). The results of the study showed:1 .Twenty-six bacterium with different abilities to exploit NPN-N were separated, andall of them were facultative microbes, and 14 kinds were facultative anaerobes and 12kinds were facultative aerobes. Among them, 8 kinds were G^- bacillus; 2 kinds wereG^- clostridium; one was G⁺ cocci; one was G^- cocci, and 14 kinds were G⁺ bacillus.The pH endurance of the microbes was different, and the pH range of endurance wasusually 5.5-10.0. These germs were sensitive to high temperature, and all of themcould endure 45℃, but could not live when the temperature exceeded 50℃. Mostbacterium could bear salt concentration of 7%, only a few could grow under theconcentration of 11%. We identified RB056+ as Bacillus, RB058+ as Enterobacter, RB059+as Lactobacillus, RB060+ as Bacillus, RB062+ as Lactobacillus, RB063+ as Clostridium, RB064+as Lactobacillus, RB065+ as Paracoccus, RB066+ as Lactobacillus, RB067+ as Corynebacterium,RB069+ as Clostridium, RB071+ having not been confirmed, RB072+ as Bacillaceae Clostridium,RB078+ as Nesseha, RB087 as Shigella, RB088 as Klebsiella, RB089 as PeptococcaceaeRuminococcus, RB090 as Streptococcus, RB092 as R. Lactobacillus, RB093 as Saliva Lactobacillus, RB094 as Lactobacillus, RB095 as Sporoclostridium, RB096 as Microbacterium, RB097 as Enterobacter, RB100 as Clostridium, RB0102 as Peptococcaceae Ruminococcus.2.The pH of the culture fluid incubated with rumen fluid was in the normal range, and decreased with time going. There was a obvious decrease in 6 hours, then changed mildly.3.The average NH3-N concentration of culture fluid incubated with rumen fluid goats increased with time going. There was a mild change in NH3-N concentration from 0^lh, from 15.85 to 16.16mg/dL, and decreased a little from 16.16 to 15.41 mg/dL during 1-6 h, and increased obviously from 15.41 to 21.54mg/dL during 6²4h.4.The VFA concentration of culture fluid incubated with soybean peptide as N source was the highest(p<0.01), and the average concentration of acetic acid, butyric acid and propionic acid was 61.18, 25.92, 15.56mmol L^-1 respectively, significantly higher than soybean peptide+soybean powder, and soybean powder. The VFA concentration increased with time going. The acetic/butyric approached to 3:1, and the treatment of soybean peptide owed the lowest ratio, as 2.65, the other two ratio were 3.16 and 3.50. The acetic acid concentration of culture fluid incubated with starch was the lowest as 48.15 mmol L^-1 The buytic acid concentration of culture fluid incubated with starch was the highest as 18.65 mmol L^-1. The ratio of acetic/buytic was about 3.1, with no difference among different C source treatments(P>0.05).5. The production of bacteria with soybean peptide as N source treatment in vitro was significantly higher than peptide+soybean powder, soybean powder(p...