固态发酵亚麻籽饼工艺优化及其对1~21日龄肉鸡生长性能、免疫及抗氧化功能的影响  

Process Optimization of Solid-State Fermented Flaxseed Cake and Its Effects on Growth Performance,Immunity and Antioxidant Function of Broilers during 1 to 21 Days of Age

作　　者：郭宝珠 蔡辉益[1] 刘国华[1] 李阳[1] 常文环[1] 郑爱娟[1] 陈志敏[1] GUO Baozhu;CAI Huiyi;LIU Guohua;LI Yang;CHANG Wenhuan;ZHENG Aijuan;CHEN Zhimin(Key Open Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs,National Engineering Research Center for Biological Feed Development,Feed Research Institute,Chinese Academy of Agricultural Sciences,Beijing 100081,China)

机构地区：[1]中国农业科学院饲料研究所,农业农村部生物饲料重点实验室,生物饲料开发国家工程研究中心,北京100081

出　　处：《动物营养学报》2021年第1期257-269,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：现代农业产业技术体系国家肉鸡产业技术体系项目(CARS-41)。

摘　　要：本试验旨在优化固态发酵亚麻籽饼(SFFSC)的制备工艺,并研究SFFSC对1~21日龄肉鸡生长性能、免疫和抗氧化功能的影响。采用单因素试验探究发酵时间、发酵温度、料水比、接种量等发酵参数对枯草芽孢杆菌固态发酵亚麻籽饼(FSC)脱除生氰糖苷(CGs)效果的影响;在单因素试验基础上,对上述发酵参数进行正交优化;按照优化工艺进行验证和扩大试验,测定FSC发酵前后的CGs和营养成分含量。选取1日龄科宝肉公鸡180只,随机分为3组,每组6个重复,每个重复10只鸡。对照组饲喂基础饲粮,试验组分别饲喂含10%FSC(FSC组)和10%SFFSC(SFFSC组)的试验饲粮。试验期21 d。结果显示:SFFSC最优制备工艺为发酵时间72 h、发酵温度39℃、料水比1.0∶0.6、接种量4%。验证和扩大试验结果与正交试验结果差异不显著(P>0.05)。FSC经固态发酵后,CGs脱除率为93.66%,粗蛋白质、多肽和粗脂肪含量均显著提高(P<0.05)。与对照组相比,SFFSC组1~21日龄肉鸡末体重(FBW)、平均日增重(ADG)、平均日采食量(ADFI)分别显著降低6.90%、7.26%、1.99%(P<0.05),料重比(F/G)显著增加6.15%(P<0.05);FSC组1~21日龄肉鸡FBW、ADG、ADFI分别显著降低24.69%、21.77%、10.86%(P<0.05),F/G显著增加10.77%(P<0.05)。与FSC组相比,SFFSC组1~21日龄肉鸡FBW、ADG、ADFI分别显著提高23.62%、18.54%、9.95%(P<0.05),F/G显著降低4.17%(P<0.05)。与对照组相比,SFFSC组21日龄肉鸡血清总蛋白(TP)、免疫球蛋白A(IgA)、免疫球蛋白G(IgG)含量差异不显著(P>0.05),免疫球蛋白M(IgM)含量显著提高5.26%(P<0.05);FSC组21日龄肉鸡血清IgG含量显著降低20.95%(P<0.05)。与FSC组相比,SFFSC组21日龄肉鸡血清IgG和IgM含量分别显著提高25.38%和6.67%(P<0.05)。与对照组相比,SFFSC组21日龄肉鸡血清总超氧化物歧化酶(T-SOD)活性、丙二醛(MDA)含量、总抗氧化能力(T-AOC)差异不显著(P>0.05);FSC组21日龄肉鸡血清T-SOD活性显著降低3.72%(P<0.05),MDA含�This experiment was conducted to optimize the production process of solid-state fermented flaxseed cake(SFFSC),and investigate the effects of SFFSC on growth performance,immunity and antioxidant function of broilers during 1 to 21 days of age.A single-factor experiment was carried out to investigate the effects of fermentation parameters such as fermentation time,fermentation temperature,material to water ratio and inoculation amount on the removal of cyanogenic glucoside(CGs)from flaxseed cake(FSC)by solid-state fermentation with Bacillus subtilis.Based on the single-factor experiment,the orthogonal optimization was performed about the above fermentation parameters.According to the optimized fermentation process,the verification test and the expansion test were performed and the contents of nutrients and CGs in FSC before and after fermentation were determined.A total of 180 one-day-old Cobb male broilers were randomly divided into 3 groups with 6 replicates per group and 10 broilers per replicate.Broilers in the control group were fed a basal diet,and the others in the experimental groups were fed the basal diet supplemented with 10%FSC(FSC group)and 10%SFFSC(SFFSC group),respectively.The experiment lasted for 21 days.The results showed that the optimal process for producing SFFSC was:fermentation time 72 h,temperature 39℃,the ratio of material to water 1.0∶0.6,and inoculation amount 4%.There were no significant differences among the results of the verification experiment,expansion experiment and orthogonal experiment(P>0.05).After fermentation,the removal rate of CGs in FSC reached 93.66%and the contents of crude protein,peptides and ether extract in FSC were significantly increased(P<0.05).Compared with the control group,the final body weight(FBW),average daily gain(ADG)and average daily feed intake(ADFI)of broilers during 1 to 21 days of age in the SFFSC group were significantly decreased by 6.90%,7.26%and 1.99%,respectively(P<0.05),and the feed to gain ratio(F/G)were significantly increased by 6.15%(P<0

关 键 词：固态发酵亚麻籽饼 工艺优化 肉鸡 生长性能 免疫 抗氧化 

分 类 号：S816[农业科学—饲料科学]