不同加工方法对白酒糟营养价值和体外瘤胃发酵的影响  

Processing Methods Affect the Nutritive Value and in vitro Rumen Fermentation of Distilled Grain

作　　者：吴丹[1] 王之盛[1] 薛白[1] 邹华围[1] 余群莲[1] 

机构地区：[1]四川农业大学动物营养研究所,动物抗病营养教育部重点实验室,雅安625014

出　　处：《动物营养学报》2011年第8期1422-1429,共8页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：现代农业(肉牛)产业技术体系专项经费资助(nycytx-38)

摘　　要：本文旨在研究不同加工方法对白酒糟营养价值和体外瘤胃发酵特性的影响。以未处理白酒糟作为对照(CK组),按白酒糟的加工方式不同设4个试验组:黄孢原毛平革菌发酵白酒糟(发酵,F组)、黄孢原毛平革菌发酵粉碎白酒糟(粉碎+发酵,CF组)、黄孢原毛平革菌发酵氨化白酒糟(氨化+发酵,AF组)、黄孢原毛平革菌发酵粉碎、氨化白酒糟(粉碎+氨化+发酵,CAF组)。测定各组白酒糟常规营养成分及体外瘤胃发酵指标。结果表明:1)黄孢原毛平革菌发酵能极显著降低白酒糟酸性洗涤木质素(ADL)含量、极显著提高粗蛋白质(CP)含量(P<0.01),粉碎+氨化+发酵3种加工方式联合处理效果最好。2)与CK组相比,CF组、AF组和CAF组理论最大产气量和产气速率极显著提高、产气延滞时间极显著降低(P<0.01);CAF组产气量、理论最大产气量和产气速率极显著高于其他各试验组(P<0.01)。3)CAF组菌体蛋白(MCP)含量显著高于其他各组(P<0.05);AF组和CAF组氨态氮(NH3-N)浓度(P<0.05)、总挥发性脂肪酸(TVFA)浓度(P<0.05)、丙酸比例(P<0.01)显著或极显著高于其他各组,乙酸/丙酸极显著低于其他各组(P<0.01)。结果提示:对白酒糟进行粉碎、氨化处理,可促进黄孢原毛平革菌对白酒糟木质素的降解,进而提高其营养价值、改善瘤胃发酵,粉碎、氨化、发酵复合加工效果最好。This experiment was conducted to study the effects of different processing methods on nutritive value and in vitro ruminal fermentation characteristics of distilled grain（DG）.The unprocessed DG was used as the control（CK group）,and 4 experimental groups were set by the different processing methods,which were DG fermented with P.chrysosporium（ferment,F group）,crushed DG fermented with P.chrysosporium（crush＋ferment,CF group）,ammoniated DG fermented with P.chrysosporium（ammoniate＋ferment,AF group）,as well as crushed and ammoniated DG fermented with P.chrysosporium（crush＋ammoniate＋ferment,CAF group）.The normal nutrient composition and in vitro ruminal fermentation indices of DG were determined.The results showed as follows： 1） the acid detergent lignin（ADL） and crude protein（CP） contents were significantly decreased and increased by the fermentation of P.chrysosporium,respectively（P0.01）,and the combined treatment of crush,amination and fermentation had the best effect.2） Compared with CK group,the theoretical maximum gas production and gas production speed in CF,AF and CAF group were all significantly increased（P0.01）,as well as the gas lag time in those groups（P0.01）;the gas production,theoretical maximum gas production and gas production speed in CAF group were significantly higher than those in the other experimental groups（P0.01）.3） The microprotein（MCP） content in CAF group was significantly higher than that in the other groups（P0.05）;the NH3-N concentration（P0.05） and total volatile fatty acid（TVFA） concentration（P0.05） and proportion of propionate（P0.01） in AF and CAF group were significantly higher than that in the other groups,but the ratio of acetate and propionate was significantly lower than that in the other groups（P0.01）.The results indicate that the process of crush and amination facilitates the degradation of lignin in DG by P.Chrysosporium,which in turn upgrades the nutritive value of DG and improves ruminal

关 键 词：白酒糟 黄孢原毛平革菌 加工方法 体外产气 发酵指标 

分 类 号：S816.4[农业科学—饲料科学]