全蛋粉发酵工艺优化及其在仔猪上的有效能值和回肠末端氨基酸消化率测定  

Optimization of Fermentation Technology of Whole Egg Powder and Determination of Its Effective Energy Value and Ileum Terminal Amino Acid Digestibility in Piglets

作　　者：黄蕊 沈海波 肖晴睿 唐黎姿 张琛 马晓康 谭碧娥 王婧 HUANG Rui;SHEN Haibo;XIAO Qingrui;TANG Lizi;ZHANG Chen;MA Xiaokang;TAN Bi’e;WANG Jing(Animal Nutritional Genome and Germplasm Innovation Research Centre,College of Animal Science and Technology,Hunan Agricultural University,Hunan Changsha 410128,China;Yuelushan Laboratory,Hunan Changsha 410128,China)

机构地区：[1]湖南农业大学动物科学技术学院动物营养基因组与种质创新中心,湖南长沙410128 [2]岳麓山实验室,湖南长沙410128

出　　处：《饲料工业》2024年第12期105-113,共9页Feed Industry

基　　金：国家重点研发计划[2021YFD1301005、2021YFD1301004、2021YFD1300401、2022YFD1300403];国家自然科学基金[U20A2054、U22A20510、32072745、32102571、32130099];湖南省优秀青年基金[2022JJ20027];中国农业科研系统专项基金[CARS-35]。

摘　　要：研究选用枯草芽孢杆菌、德氏乳酸杆菌、酵母菌、木瓜蛋白酶和脂肪酶为菌接种剂和酶添加剂,利用菌酶协同发酵技术对全蛋粉进行发酵,以增加发酵蛋粉中小肽含量为优化目标,通过响应面优化发酵参数;并检测发酵蛋粉在仔猪中的有效能值(消化能、代谢能)和回肠末端氨基酸消化率(表观回肠末端消化率和标准回肠末端消化率)。结果表明:经过响应面优化,发酵全蛋粉的最优条件为含水量65%,菌酶比例为5∶1,温度为38℃,时间为62h,此条件下发酵蛋粉小肽含量为15.09%。在仔猪中,发酵全蛋粉的消化能和代谢能分别为24.64 MJ/kg和23.88 MJ/kg,总能表观消化率为88.58%;表观和标准回肠末端粗蛋白消化率分别为75.87%和80.75%。综上所述,利用响应面优化全蛋粉菌酶协同发酵技术后,全蛋粉中的小肽含量有所提高,为发酵蛋粉在仔猪饲养中的应用提供了理论参考。In this study,Bacillus subtilis,Lactobacillus deli,yeast,papain and lipase were used as bacterial inoculants and enzyme additives to ferment whole egg powder by using a bacteriological-enzyme co-fermentation technique,in order to increase the content of small peptides in fermented whole egg powder.The fermentation parameters were optimized by response surface methodology.The effective energy value(digestible energy,metabolizable energy)and amino acid digestibility of terminal ileum(apparent digestibility and standard digestibility)of fermented egg powder in piglets were measured.The results showed that the optimal conditions for fermentation of whole egg powder were 65%water content,5∶1 bacterial enzyme ratio,38℃and 62 h.Under these conditions,the content of small peptide was 15.09%.In piglets,the digestible energy and metabolizable energy of fermented whole egg powder were 24.64 MJ/kg and 23.88 MJ/kg,respectively,and the apparent digestibility of total energy was 88.58%.The apparent and standard terminal ileum crude protein digestibility were 75.87%and 80.75%,respectively.In conclusion,response surface methodology was used to optimize the enzymatic co-fermentation of whole egg powder,which increased the content of small peptides in whole egg powder,which provides a theoretical reference for the application of fermented egg powder in piglet feeding.

关 键 词：全蛋粉 菌酶协同发酵 小肽 有效能值 氨基酸消化率 

分 类 号：S816.35[农业科学—饲料科学]