里氏木霉对酒糟饲料的营养价值影响评价  

Effects of Trichoderma reesei Additive on the Nutritional Value of Feed Produced by Distillers Grains

作　　者：王玉玮 任海伟[1] 李志忠[1] 方泓予 梅泽鑫 李彦涛 孙文斌[1] WANG Yuwei REN Haiwei LI Zhizhong FANG Hongyu MEI Zexin LI Yantao SUN Wenbin(School of Life Science and Engineering, Lanzhou University of Technology, Lanzhou, Gansu 730050, Chin)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《酿酒科技》2017年第10期111-114,共4页Liquor-Making Science & Technology

基　　金：国家自然科学基金项目(51366009;51666010);甘肃省自然科学基金项目(1506RJYA106;1508RJYA097)

摘　　要：为充分利用酒糟资源,通过固态发酵将其制成营养价值较高的发酵饲料。从粗蛋白、粗脂肪、灰分、总糖、粗纤维、氨基酸组成等方面考察了不同添加量里氏木霉(3%、5%、8%)对酒糟固态发酵前后营养价值的影响。结果表明,添加5%的里氏木霉进行固态发酵后,酒糟饲料营养价值较高。Distillers grains is the by-product in liquor-making and could be used to produce feed through solid-state fermentation. In this study, the effects of adding different levels of Trichoderma reesei on the nutritional value of feed produced by distillers grains were investigated by comparing crude protein, crude fat, total sugar, crude fiber, and amino acid compositions before and after fermen- tation. The results suggested that, the addition of 5 % Trichoderma reesei could achieve the highest nutritional value after solid-state fermentation.

关 键 词：酒糟 里氏木霉 固态发酵 营养价值 

分 类 号：S816.6[农业科学—饲料科学] TS261.9[农业科学—畜牧学]