解淀粉芽孢杆菌固态发酵对全棉籽营养价值和体外发酵特性的影响  

Effects of Solid⁃State Fermentation with Bacillus amyloliquefaciens on Nutritional Value and in Vitro Fermentation Characteristics of Whole Cottonseed

作　　者：黎光杨 王之盛[1] 胡瑞[1] 邹华围[1] 姜雅慧[1] 代秦丹 梁秀容 张祺琪 王艳阳 彭全辉[1] 周振勇[2] 张杨[2] 朱兵山 LI Guangyang;WANG Zhisheng;HU Rui;ZOU Huawei;JIANG Yahui;DAI Qindan;LIANG Xiurong;ZHANG Qiqi;WANG Yanyang;PENG Quanhui;ZHOU Zhenyong;ZHANG Yang;ZHU Bingshan(Sichuan Provincial Key Laboratory of Cattle Low Carbon Farming and Safe Production in Universities,Meat Cattle Low Carbon Farming Innovation Team,Institute of Animal Nutrition,Sichuan Agricultural University,Chengdu 611130,China;Institute of Animal Husbandry,Xinjiang Academy of Animal Husbandry,Urumqi 830000,China;Xinjiang Daolang Sunshine Agriculture and Animal Husbandry Technology Co.,Ltd.,Kashgar 844000,China)

机构地区：[1]四川农业大学动物营养研究所,肉用牛低碳养殖创新团队,四川省牛低碳养殖与安全生产高校重点实验室,成都611130 [2]新疆畜牧科学院畜牧研究所,乌鲁木齐830000 [3]新疆刀郎阳光农牧科技股份有限公司,喀什844000

出　　处：《动物营养学报》2023年第9期6100-6110,共11页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：国家重点研发计划“牦牛饲草料均衡供给与差异化精准饲养技术集成应用”(2021YFD1600202);新疆维吾尔自治区科技重大专项(2021A02003);财政部和农业农村部国家现代农业(肉牛牦牛)产业技术体系(CARS⁃37)。

摘　　要：本试验旨在研究解淀粉芽孢杆菌(Bacillus amyloliquefaciens)固态发酵对全棉籽营养价值及体外发酵特性的影响。以粗蛋白质含量为指标,采用单因素试验和L9(34)正交试验设计优化发酵温度、发酵时间、料水比、接种量,比较全棉籽发酵前后营养价值的变化。利用体外产气法对未发酵全棉籽(对照组)和发酵全棉籽(发酵组,全棉籽在筛选的适宜条件下发酵)进行体外发酵试验,测定产气量、产气参数和发酵参数。结果显示:1)解淀粉芽孢杆菌固体发酵全棉籽的适宜发酵条件为发酵温度42℃、发酵时间6 d、接种量20%(体积质量比)、料水比1∶0.6。2)采用适宜条件发酵全棉籽后,粗蛋白质和真蛋白质含量显著提高(P<0.05),粗纤维含量从24.96%降低到22.95%(P<0.05);必需氨基酸和总氨基酸含量分别提高了14.72%和7.23%(P<0.05);游离棉酚和脱氧雪腐镰刀菌烯醇含量显著降低(P<0.05);淀粉酶、纤维素酶、中性蛋白酶、酸性蛋白酶和碱性蛋白酶活性均显著提高(P<0.05)。3)体外发酵48 h时,发酵组乙酸、丁酸和总挥发性脂肪酸(TVFA)浓度显著高于对照组(P<0.05)。由此可见,利用解淀粉芽孢杆菌固态发酵可以提高全棉籽的营养价值,促进体外瘤胃发酵。This experiment aimed to study the effects of solid-state fermentation with Bacillus amyloliquefaciens on the nutritional value and in vitro fermentation characteristics of whole cottonseed.Taking crude protein(CP)content as the index,the single-factor test and L9(34)orthogonal test design were used to optimize the fermentation temperature,fermentation time,material to water ratio and inoculation amount,and the change of nutritional value before and after fermentation of whole cottonseed was compared.In vitro fermentation test was carried out on the unfermented whole cottonseed(control group)and fermented whole cottonseed(fermenta-tion group,whole cottonseed was fermented under the screened optimal conditions)by in vitro gas production method to determine gas production,gas production parameters and fermentation parameters.The results showed as follows:1)the optimal fermentation conditions of whole cottonseed by solid-state fermentation with Bacillus amyloliquefaciens were fermentation temperature 42℃,fermentation time 6 d,inoculation amount 20%(volume∶mass)and material to water ratio 1∶0.6.2)After fermentation under optimal conditions,the contents of crude protein and true protein increased significantly(P<0.05),and the crude fiber content de-creased from 24.96%to 22.95%(P<0.05);the contents of essential amino acids and total amino acids in-creased significantly(P<0.05),which increased by 14.72%and 7.23%,respectively;the contents of free gossypol and deoxynivalenol were significantly reduced(P<0.05);the activities of amylase,cellulase,neutral protease,acid protease and alkaline protease were significantly increased(P<0.05).3)At 48 h of fermenta-tion,the concentrations of acetate,butyrate and total volatile fatty acids(TVFA)of the fermentation group were significantly higher than those of the control group(P<0.05).The results indicate that the solid fermenta-tion with Bacillus amyloliquefaciens can significantly improve the nutritional value of whole cottonseed,and promote in vitro rumen fermentation.

关 键 词：解淀粉芽孢杆菌 固态发酵 全棉籽 营养价值 体外产气法 

分 类 号：S816[农业科学—饲料科学]