摘要
本试验以我国产量高且价格低廉的棉籽粕和菜籽粕为原料,按1:1的比例混合作为杂粕,采用黑曲霉、米曲霉和枯草芽孢杆菌混合固态发酵,分析发酵前后常规营养成分、氨基酸、酶活性、抗营养因子和霉菌毒素含量的变化,探索微生物固态发酵对杂粕营养价值的改善作用。结果表明:(1)与发酵前相比,发酵后粗蛋白质、粗灰分、钙、磷含量分别提高了15.19%、11.67%、18.18%、22.43%,中性洗涤纤维含量降低了15.47%,干物质、酸性洗涤纤维和总能无显著变化。(2)在氨基酸组成中,赖氨酸、丙氨酸、异亮氨酸、缬氨酸和总必需氨基酸含量分别提高了30.93%、23.97%、22.07%、20.56%和21.36%。(3)发酵后,杂粕中黄曲霉毒素B1、玉米赤霉烯酮、游离棉酚、单宁和植酸的含量分别降低了21.25%、28.56%、51.51%、21.21%和23.22%。(4)与发酵前相比,发酵后蛋白酶活性提高了115.21%,脂肪酶活性有提高的趋势,而淀粉酶活性差异不显著。上述结果表明,经复合菌固态发酵后,杂粕的营养组成、氨基酸含量及蛋白酶活性显著改善,抗营养因子和霉菌毒素含量显著降低。
In this experiment,cottonseed and rapeseed meal with greater amount of production and lower price in China were used as raw materials,and mixed at a ratio of 1:1 as mixed meal,and solid-state fermented by strains of Aspergillus niger,Aspergillus oryzae and Bacillus subtilis.Analyzed the changes of nutritional components,amino acids,enzyme activity,the content of anti-nutritional factors and mycotoxins before and after fermentation,and explore the improvement effect of microbial solid-state fermentation on the nutritional value of mixed meal.The results showed that:(1)Compared with the before fermentation,the content of crude protein,ash,calcium,and phosphorus were increased by 15.19%,11.67%,18.18%and22.43%,respectively;and the neutral detergent fiber was reduced by 15.47%,there was no significant different in dry matter,acid detergent fiber and gross energy.(2)In term of amino acids composition,the contents of lysine,alanine,isoleucine,valine and total essential amino acids were increased by 30.93%,23.97%,22.07%,20.56%and 21.36%,respectively.(3)The content of aflatoxin B1,zearalenone,free gossypol,tannin,and phytic acid of the after fermentation were decreased by 21.25%,28.56%,51.51%,21.21%and 23.22%,respectively.(4)The protease activity of the after fermentation was increased by115.21%,the lipase activity had a high tendency than that of the before fermentation,and the amylase activity was not found significant difference.It is concluded that the nutritional composition,the content of amino acid and protease activity of the solid-state fermented mixed meals with compound bacteria were significantly improved,and the content of mycotoxins and anti-nutritional factor were significantly reduced.
作者
涂瑞
曾钰
彭忠利
高彦华
吴华卓
柏雪
TU Rui;ZENG Yu;PENG Zhongli;GAO Yanhua;WU Huazhuo;BAI Xue(Key laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Utilization,Ministry of Education,College of Animal&Veterinary Sciences Southwest Minzu University,Chengdu,Sichuan Province 610041,China)
出处
《中国饲料》
北大核心
2021年第3期126-131,共6页
China Feed
基金
四川省科技计划项目“优质肉牛高效安全生产技术研发与产业化示范”(2018NZ0002)
国家现代农业产业技术体系四川肉牛创新团队建设项目(sccxtd-2020-13)。
关键词
固态发酵
营养价值
霉菌毒素
抗营养因子
杂粕
solid-state fermentation
nutritional value
mycotoxins
anti-nutritional factors
mixed meal
