米曲霉发酵豆粕营养特性的研究  

Evaluation of Nutritional Quality of Soybean Meals Fermented by Aspergillus oryzae

作　　者：陈中平[1] 周安国[1] 王之盛[1] 刘大春[1] 彭点懿[1] 

机构地区：[1]四川农业大学动物营养研究所,四川雅安625014

出　　处：《中国畜牧杂志》2011年第9期40-44,共5页Chinese Journal of Animal Science

基　　金：教育部长江学者和创新团队发展计划(IRT0555);四川农业大学双支计划资助

摘　　要：通过米曲霉对豆粕进行发酵,对发酵后豆粕的常规营养组成,粗蛋白质的组成、蛋白质的营养特性进行了分析,并将分析结果校正至发酵前的底物含量,探讨微生物发酵对豆粕中各营养组分的改造程度。结果表明:经检测,与未发酵豆粕相比,发酵豆粕中粗蛋白含量无显著变化,但其组成发生了改变,真蛋白质降低了19.19%(P<0.05),生成了2.02%的微生物蛋白,非蛋白氮水平增加了369.08%(P<0.05);发酵豆粕中大分子蛋白(>60 ku)和中分子蛋白(30～60 ku)被降解为小分子蛋白(<30 ku),有效消除了大豆抗原和抗营养因子。同时,发酵使豆粕中NDF、ADF和NFE的含量分别显著降低了16.77%(P<0.05)、12.57%(P<0.05)、22.25%(P<0.05),粗脂肪含量增加了179.25%;但豆粕发酵后底物重量、蛋白质和总能分别损失了5.14%、3.06%和3.86%。这表明米曲霉发酵过程中以损耗一部分碳水化合物和蛋白质作为代价,使豆粕本身蛋白质发生了一定程度的分解,从而获得了一种饲用特性更高的蛋白饲料。This study evaluated the effect of fermentation of Aspergillus oryzae on the nutritional quality of soybean meals.Soybean meals were fermented by Aspergillus oryzae SICC 3.302 for 48 hours.After fermentation,their conventional nutritional contents,the composition of crude protein as well as the nutritional characteristics of protein were measured and corrected to the contents of nutrient on pre-fermentation base to compare with un-fermentation soybean meals.Results showed that the content of crude protein（CP） was un-changed,but the content of true protein（TP） reduced 19.19%（P0.05）,and the level of non-protein nitrogen（NPN） increased nearly four-fold（P0.05）,moreover,microbial protein was produced by 2.02% after fermentation.Fermentation increased the amount of small-size peptides（30ku）（P0.05） compared with un-fermentation soybean meals,while significantly decreasing large-size peptides（60ku）（P0.05） and medium-size peptides（30ku-60ku）（P0.05）,and eliminating most of soybean antigens and anti-nutritional factors.Meanwhile,fermentation made the amount of NDF,ADF and NFE significantly decreased respectively by 16.77%（P0.05）,12.57%（P0.05） and 22.25%（P0.05）,while the content of crude fat increased 179.25%（P0.05）.But fermentation made the amount of fermented substrate,protein and gross energy decreased 5.14%,3.06% and 3.86% respectively.These results indicated that fermentation could make protein in soybean meals to be degradated and become a more high-quality protein feed,with the cost of losing some carbohydrates and protein.

关 键 词：豆粕 米曲霉 固态发酵 营养特性 

分 类 号：S816.420.11[农业科学—饲料科学]