pH值对胃蛋白酶原激活率影响的研究

采用 2 4头平均体重 5.2 5kg的 2 8± 1日龄断奶杜×长大杂交仔猪 ,分成 4个处理组 ,在玉米豆粕型基础饲粮 (对照组 )中分别添加 1 % Na HCO3、 0 .6% HCl、 2 .4 % HCl,饲养仔猪 3周后于晨饲后 1 h屠宰 ,测定胃内容物 p H和胃内容物中胃蛋白酶原激活率。结果表明 ,添加 1 % Na HCO3使胃内容物 p H值上升 ,而添加 0 .6% HCl、 2 .4 % HCl则使胃内容物 p H值下降 ,胃内容物 p H值越低 ,胃蛋白酶原激活越快。在体外试验中 ,随 p H值下降 ,胃蛋白酶原激活率呈三次曲线上升。上述结果表明 ,胃蛋白酶原激活率与 p H值有关 ,p H值越低 ,胃蛋白酶原激活率越高

A Study of effects of pH value on pepsinogen activating-rate

Twenty-four crossbred weanling piglets with an average initi alweight of 5.25 kg, weaned at 28±1d of age, were divided into four groups. Piglets were fed corn-soybean meal-based diet for three weeks without (control) or with 1% NaHCO3, 0.6% HCl, 2.4% HCl. After the feeding on the first morning of the fourth week, piglets were killed, stomach content pH value and pepsinogen activatingrate were determined.The results showed that stomach content pH value is increased by addition of 1% NaHCO3, but decreased by addition of 0.6% HCl, 2.4% HCl, pepsinogen activating-rate is increasd by decreased pH value of stomach content. In add itional in vitro assays, decreased pH value tended to increase pepsinogen activating-rate with a cubic curve.The results above showed that pepsinogen activating-rate is related to pH value, decreased pH value tend to increase pepsinogen activating-rate.