菌酶协同处理对棕榈仁粕营养价值的影响  

Effect of Synergistic Treatment by Probiotics and Enzymes on Nutritional Value of Palm Kernel Cake

作　　者：王卫卫 邓雪娟[2] 李冲 李淑珍 郑爱娟[1] 刘国华[1] 蔡辉益[1,2] WANG Weiwei;DENG Xuejuan;LI Chong;LI Shuzhen;ZHENG Aijuan;LIU Guohua;CAI Huiyi(Key Laboratory of Feed Biotechnology of Ministry of Agriculture and Rural Affairs,Institute of Feed Research,Chinese Academy of Agricultural Sciences,Beijing 100081,China;National Engineering Research Center for Biological Feed Development,Beijing 100081,China)

机构地区：[1]中国农业科学院饲料研究所,农业农村部饲料生物技术重点开放实验室,北京100081 [2]生物饲料开发国家工程研究中心,北京100081

出　　处：《饲料工业》2023年第10期31-38,共8页Feed Industry

基　　金：国家肉鸡产业技术体系项目[CARS-42]。

摘　　要：试验旨在研究菌酶协同处理棕榈仁粕最佳工艺条件及肉鸡营养价值,为开发肉鸡非粮饲料原料提供参考。采用单因素试验设计研究甘露聚糖酶、纤维素酶和α-半乳糖苷酶单独添加对菌酶协同处理棕榈仁粕的影响。利用正交试验得到甘露聚糖酶、纤维素酶和α-半乳糖苷酶混合添加处理棕榈仁粕的最佳比例,制得菌酶协同处理棕榈仁粕;通过肉鸡饲养试验测定菌酶协同处理棕榈仁粕表观代谢能和氨基酸标准回肠消化率。结果表明:与未处理棕榈仁粕相比,菌酶协同处理棕榈仁粕粗蛋白含量增加15.10%,粗纤维和中性洗涤剂纤维含量分别下降25.10%和21.96%。处理后的棕榈仁粕肉鸡表观代谢能增加33.81%;有16种(88.9%)氨基酸标准回肠消化率显著增加(P>0.05),增加幅度为5.48%~148.28%,赖氨酸和精氨酸的标准回肠消化率有增加的趋势,但差异不显著(P<0.05)。综上,菌酶协同处理显著增加了棕榈仁粕的营养价值,对提高棕榈仁粕利用率、扩大我国饲料原料来源有重要意义。Palm kernel cake(PKC)was fermented with probiotics and enzymes to produce nutritionally improved product.A single-factor experimental design and an orthogonal experiment were used to deter⁃mine the best combination ratio of three enzymes(mannanase,cellulase,andα-galactosidase)to create a synergistic effect on the nutritional level of palm kernel cake.Apparent metabolizable energy(AME)and amino acid standard digestibility(SID)of treated PKC were measured in broiler chickens.The results showed that as compared to untreated PKC,treatment with probiotics and enzymes improved the nutri⁃tional quality of PKC.The crude protein content was increased by 15.10%,while the crude fiber and neutral detergent fiber contents were decreased by 25.10%and 21.96%,respectively.Additionally,the AME of the treated PKC was increased by 33.81%.The SID values(88.9%)of 16 amino acids were sig⁃nificantly increased by 5.48%to 148.28%(P<0.05),while the sid velues of lysine and arginine increased(P>0.05).In conclusion,the nutritional value of PKC was significantly improved by the synergistic treat⁃ment with probiotics and enzymes,which holds great significance for improving the utilization rate of PKC in China.

关 键 词：棕榈仁粕 菌酶协同 肉鸡 代谢能 氨基酸标准回肠消化率 

分 类 号：S816.15[农业科学—饲料科学]