酶菌协同发酵改善菜籽饼粕营养价值的研究  

Study on Improving Nutritional Value of Rapeseed Cake and Meal by Combination Fermentation with Enzyme and Bacteria

作　　者：邓生青 郭诚诺 韩明霞 王钰明[1] 赵峰[1] 解竞静[1] 萨仁娜[1] DENG Shengqing;GUO Chengnuo;HAN Mingxia;WANG Yuming;ZHAO Feng;XIE Jingjing;SA Renna(State Key Laboratory of Animal Nutrition,Institute of Animal Sciences,Chinese Academy of Agricultural Sciences,Beijing 100193,China)

机构地区：[1]中国农业科学院北京畜牧兽医研究所,动物营养学国家重点实验室,北京100193

出　　处：《动物营养学报》2023年第9期6087-6099,共13页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：“十四五”国家重点研发计划“畜禽低蛋白低豆粕多元化日粮配制与节粮技术集成”(2022YFD1300505);中国农业科学院科技创新工程(ASTIP⁃IAS07)。

摘　　要：本试验旨在探究酶菌协同发酵菜籽饼粕对抗营养因子的降解作用以及养分含量的改善作用,为菜籽饼粕在家禽饲粮中的应用提供数据与理论参考。试验采用正交试验法,以菜籽饼为发酵原料,以发酵后总变化率[总变化率=0.7×中性洗涤纤维(NDF)降解率+0.15×硫甙(Gls)降解率+0.15×酸溶蛋白(TCA-SP)增加率]作为综合评价指标,在明确最优酶菌协同发酵工艺的条件下,对9个不同来源菜籽饼粕进行发酵,对发酵后的养分含量变化进行效果评价,以验证发酵工艺对不同来源菜籽饼粕的有效性。结果表明:1)在混菌固态发酵体系中加入纤维素酶、果胶酶和α-半乳糖苷酶,添加量分别为60、60、10 U/g,发酵体系NDF降解率为18.25%,Gls降解率为60.12%,TCA-SP增加率为175.72%,总变化率为48.15%。2)酶菌协同发酵显著降低了菜籽饼NDF、酸性洗涤纤维(ADF)含量,显著提高了粗蛋白质(CP)、TCA-SP、总氨基酸含量(P<0.05),使菜籽饼表面结构发生改变,使蛋白质分子质量变小。3)酶菌协同发酵显著降低了9个不同来源菜籽饼粕的NDF、Gls含量和pH(P<0.05),显著提高了TCA-SP含量(P<0.05)。由此可见,酶菌协同发酵可以提高菜籽饼粕的TCA-SP含量,降低NDF、Gls含量及pH,对不同来源菜籽饼粕均能起到改善其营养价值的作用。This experiment was conducted to investigate the effects of combination fermentation with enzyme and bacteria on degradation of anti-nutritional factors and improvement of nutrient content of rapeseed cake and meal,to provide the data and theoretical reference for the application of rapeseed cake and meal in poultry feed.The experiment adopted a orthogonal experimental method,using rapeseed cake as the fermentation mate-rial,using the total rate of change[total rate of change=0.7×degradation rate of neutral detergent fiber(NDF)+0.15×degradation rate of glycosides(Gls)+0.15×increasing rate of acid soluble protein(TCA-SP)]after fermentation as a comprehensive evaluation indicator,under the conditions of clarifying the optimal tech-nology of combination fermentation with enzyme and bacteria,fermented the rapeseed cake and meal from 9 different sources,evaluated the nutrient content change after fermentation,to verify the effectiveness of fer-mentation technology on different sources of rapeseed cake and meal.The results showed as follows:1)after the cellulase,pectinase andα-galactosidase of 60,60 and 10 U/g were added to the mixed bacterial solid-state fermentation system,the degradation rate of NDF was 18.25%,the degradation rate of Gls was 60.12%,the increasing rate of TCA-SP was 175.72%,and the total rate of change was 48.15%.2)The combination fer-mentation with enzyme and bacteria significantly decreased the contents of NDF and acid detergent fiber(ADF)in rapeseed cake(P<0.05),significantly increased the contents of crude protein(CP),TCA-SP and total amino acid(P<0.05),changed the surface structure of rapeseed cake,and reduced the molecular weight of protein.3)The combination fermentation with enzyme and bacteria significantly decreased the contents of NDF and Gls and pH in rapeseed cake and meal from nine different sources(P<0.05),and significantly in-creased the TCA-SP content(P<0.05).In conclusion,the combination fermentation with enzyme and bacteria can improve the content of TCA-SP in rapeseed cake and

关 键 词：菜籽饼粕 酶菌协同发酵 纤维 硫苷 养分 

分 类 号：S816.6[农业科学—饲料科学]