尾菜-玉米芯型发酵全混合日粮发酵工艺优化及营养价值分析  

Fermentation Process Optimization and Nutrient Value Analysis of Tail Vegetable-Corn Core Type Fermented Total Mixed Ration

作　　者：刘郦 周瑞 卢利平 李耀东 柳鑫昱 付雪 徐红伟[1] 臧荣鑫[1] LIU Li;ZHOU Rui;LU Liping;LI Yaodong;LIU Xinyu;FU Xue;XU Hongwei;ZANG Rongxin(College of Life Science and Engineering,Northwest University for Nationalities,Lanzhou 730100,China)

机构地区：[1]西北民族大学生命科学与工程学院,兰州730100

出　　处：《动物营养学报》2024年第7期4725-4738,共14页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：兰州市人才创新创业项目(2023-QN-13);中央高校基本科研业务费项目(31920210004);甘肃省科技计划项目(21JR1RA213)。

摘　　要：本试验旨在优化复合益生菌发酵尾菜-玉米芯型发酵全混合日粮(FTMR)的生产工艺参数并探究发酵对其营养成分和发酵品质的影响。以玉米芯型全混合日粮(TMR)为试验对象:1)采用单因素试验设计,设产朊假丝酵母菌、酿酒酵母、粪肠球菌、枯草芽孢杆菌、植物乳杆菌5种益生菌的32个不同组合,筛选最优菌种组合;2)采用L_(16)(3^(4))正交试验,设计3种益生菌的4个不同添加比例,筛选出最优菌种比例;3)在确定最优菌种组合和比例的基础上,设计接种量、温度和干物质含量3个因素,每个因素4个水平,采用L_(16)(3^(4))正交试验对玉米芯型FTMR生产工艺参数进行优化;4)利用水和不同尾菜(白菜尾菜和西兰花尾菜)调整发酵底物干物质含量,进行对比验证试验。发酵9 d后对发酵产物的感官指标、pH及营养成分含量进行测定,利用隶属函数法对相关指标进行综合评判。结果表明:1)最优菌种组合与比例为产朊假丝酵母菌∶酿酒酵母∶枯草芽孢杆菌=3∶3∶1,在接种量为0.4%、温度为33℃、干物质含量为55%时隶属值、粗蛋白质(CP)增加率和酸性洗涤纤维(ADF)、中性洗涤纤维(NDF)降解率最高;2)验证对比试验结果显示,与发酵前相比,添加蒸馏水、白菜尾菜和西兰花尾菜的玉米芯型TMR发酵后CP含量分别提高了10.08%、22.02%、17.55%,酸溶蛋白(ASP)含量分别提高了59.69%、29.20%、34.34%,ADF含量分别降低了12.29%、11.36%、11.76%,NDF含量分别降低了6.27%、6.57%、6.13%,营养品质得到改善;3)与添加蒸馏水的对照相比,添加白菜尾菜和西兰花尾菜的玉米芯型TMR发酵后ASP和水溶性碳水化合物(WSC)含量分别提高了13.42%、14.06%和31.17%、40.43%,说明添加尾菜可以有效提升玉米芯型FTMR的营养价值。综上所述,优化复合益生菌组合及发酵工艺参数可以有效提升尾菜-玉米芯型FTMR的营养价值。The purpose of this experiment was to study the production process parameters of composite probiotics fermented tail vegetable-corn core type fermented total mixed ration(FTMR),and to explore the effects of fermentation on its nutritional composition and fermentation quality.The corn core type total mixed ration(TMR)was used as the experiment object,and 32 different combinations of 5 probiotics,including Candida utilis,Saccharomyces cerevisiae,Enterococcus faecalis,Bacillus subtilis and Lactobacillus plantarum,were designed using a single-factor experiment to explore the optimal strain combination.Subsequently,an L_(16)(3^(4))orthogonal experiment was employed to determine the optimal strain ratio by testing 4 different adding ratios of 3 kinds of probiotics.Following this,using the optimized strain combination and ratio,an L_(16)(3^(4))orthogonal experiment was conducted to optimize the production process parameters of the corn core type FTMR by 3 considering factors such as inoculation amount,temperature and dry matter content,each with 4 levels.Finally,the dry matter content was adjusted using water and different tail vegetables(tail cabbage and tail broccoli),and a comparative verification experiment was conducted.After 9 days of fermentation,sensory indexes,pH,and nutrient contents of the fermentation products were determined and evaluated comprehensively using the membership function method.The results showed as follows:1)the optimal strain combination and ratio was Candida utilis∶Saccharomyces cerevisiae∶Bacillus subtilis=3∶3∶1.Fermentation parameters such as the membership value,crude protein(CP)increasing rate,and the degradation rates of acid detergent fiber(ADF)and neutral detergent fiber(NDF)were the highest when the inoculation amount was 0.4%,temperature was 33℃,and dry matter content was 55%.2)The verification and comparison experiment results indicated that the contents of CP and acid soluble protein(ASP)increased by 10.08%,22.02%,17.55%and 59.69%,29.20%,34.34%before and after fermentati

关 键 词：尾菜 玉米芯 发酵全混合日粮 营养成分 发酵工艺 

分 类 号：S816[农业科学—饲料科学]