生物技术法处理对花生粕饲用品质影响的研究  

Effect of biotechnology treatment on feeding quality of peanut meal

作　　者：侯德宝[1,2,3] 蔡国林[1,3] 朱德伟[1,3] 吴殿辉[1,3] 陆健[1,2,3] 

机构地区：[1]江南大学粮食发酵工艺与技术国家工程实验室,江苏无锡214122 [2]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122

出　　处：《中国油脂》2017年第6期93-96,共4页China Oils and Fats

基　　金：国家973计划(2013CB733602);江苏省普通高校研究生实践创新计划项目(SJLX5-0545);山东省自主创新及成果转化专项(2014XGA06056);江苏高校优势学科建设工程资助项目

摘　　要：花生粕存在黄曲霉毒素B_1(AFB_1)易超标、非淀粉多糖含量高和蛋白质品质不佳等缺陷,利用微生物(枯草芽孢杆菌、酿酒酵母、乳酸片球菌)发酵结合复合酶制剂处理花生粕,可以综合改善其饲用品质。研究表明:处理后花生粕中AFB_1的去除率为94.6%,非淀粉多糖含量由30%降低至10.5%,蛋白质含量由47.8%提高至61.5%,大分子蛋白明显降解为小分子蛋白,小肽含量由5.36%提高至25.21%,必需氨基酸总量提高了19.67%,乳酸含量由0.7%提高至2.8%。经过生物技术法处理,花生粕的饲用品质得到了明显改善。Peanut meal has defects of aflatoxin B1 （AFB1 ） easy to exceed standard, high content of non - starch polysaccharides （NSP）, poor quality of protein, etc. Peanut meal was treated by microbial （Bacillus subtilis, Saccharomyces cerevisiae and Pediococcusacidilactici ） fermentation combined with complex enzyme. The feeding quality of peanut meal was improved. The results showed that after treatment the removal rate of AFB1 in peanut meal was 94.6%, NSP content decreased from 30% to 10.5%, protein content increased from 47.8% to 61.5% and macromolecular protein obviously degraded into small mole- cule protein. The small peptide content increased from 5.36% to 25.21% and the total content of essen- tial amino acid was improved by 19.67%. Additionally, the content of lactic acid increased from 0.7% to 2.8%. The quality of peanut meal was greatly improved by biotechnology treatment.

关 键 词：花生粕 混合发酵 黄曲霉毒素B1 非淀粉多糖 

分 类 号：S816.4[农业科学—饲料科学]