响应面法优化仔猪玉米-豆粕型饲粮发酵工艺及其蛋白质二级结构分析  

Optimization of Fermentation Process of Corn-Soybean Meal Diet for Piglets Using Response Surface Method and Its Protein Secondary Structure Analysis

作　　者：耿彦超 原雪峰 王馨 包鑫禹 李梦婷 高宇萌 杨华 洪亮 蒲蕾 张建斌 GENG Yanchao;YUAN Xuefeng;WANG Xin;BAO Xinyu;LI Mengting;GAO Yumeng;YANG Hua;HONG Liang;PU Lei;ZHANG Jianbin(Tianjin Key Laboratory of Agricultural Animal Breeding and Healthy Husbandry,College of Animal Science and Veterinary Medicine,Tianjin Agricultural University,Tianjin 300380,China;Tianjin Green Ecological Feed Key Laboratory,Tianjin Modern Tianjiao Agricultural Technology Co.,Ltd.,Tianjin 301800,China)

机构地区：[1]天津农学院动物科学与动物医学学院,天津市农业动物繁育与健康养殖重点实验室,天津300380 [2]天津现代天骄农业科技股份有限公司,天津市绿色生态饲料重点实验室,天津301800

出　　处：《动物营养学报》2024年第11期7320-7334,共15页CHINESE JOURNAL OF ANIMAL NUTRITION

基　　金：天津市科技计划项目(23ZYCGSN00190);天津市生猪产业技术体系创新团队(ITTPRS2024006);国家自然科学基金青年科学基金项目(32402815)。

摘　　要：本试验利用响应面法优化仔猪玉米-豆粕型饲粮的菌酶协同发酵工艺,同时对其蛋白质二级结构特性进行研究,为发酵技术在畜禽饲粮生产中的应用提供参考和借鉴。首先采用单因素试验筛选影响因素,而后利用响应面法优化发酵工艺,确定最佳发酵条件,最后将玉米-豆粕型饲粮按照不同处理方法分为4组,即基础饲粮组(CK组)、乳酸菌组(B组)、酶组(E组)、菌酶协同组(BE组),并使用傅里叶变换红外光谱技术对发酵前后玉米-豆粕型饲粮的蛋白质二级结构进行分析。结果表明:1)玉米-豆粕型饲粮的最佳发酵工艺为菌液接种量6.0%,酶添加量0.036%,发酵温度33.0℃,发酵时间45.0 h,料水比1∶1,蔗糖添加量2.0%。2)在此条件下进行发酵,B组、E组和BE组的粗蛋白质含量相较于发酵前分别提高了12.91%、13.42%和17.28%,酸溶蛋白含量从发酵前的1.97%分别提升到3.28%、3.39%和3.83%。3)玉米-豆粕型饲粮经过菌酶协同发酵后分子结构与发酵前存在明显差异,其中,BE组酰胺Ⅰ区峰面积显著高于其余3组(P<0.05);BE组酰胺Ⅰ区峰面积/酰胺Ⅱ区峰面积以及酰胺Ⅰ区峰高/酰胺Ⅱ区峰高显著高于其余3组(P<0.05);BE组α-螺旋峰面积显著高于其余3组(P<0.05),且β-折叠峰面积/α-螺旋峰面积显著低于其余3组(P<0.05)。综上所述,菌酶协同发酵提高了玉米-豆粕型饲粮的营养价值,且使其蛋白质更容易被畜禽消化利用;菌酶协同发酵的效果优于单独菌株发酵或单独酶制剂酶解。本试验为从分子结构评价菌酶协同发酵饲料营养价值丰富了理论依据。This experiment aimed to optimize the synergistic fermentation process of piglets’corn-soybean meal diet using bacteria and enzymes with response surface method(RSM),and to study its protein secondary structure characteristics.The objective was to provide reference and guidance for the application of fermentation technology in livestock and poultry diet production.Firstly,single-factor experiment was conducted to screen influencing factors,followed by the optimization of the fermentation process using RSM to determine the optimal fermentation conditions.Finally,the corn-soybean meal diet was divided into 4 groups according to different treatments:basal diet group(CK group),lactic acid bacteria group(B group),enzyme group(E group)and bacteria-enzyme synergistic group(BE group).Fourier transform infrared spectroscopy(FTIR)technology was used to analyze the protein secondary structure of the corn-soybean meal diet before and after fermentation.The results showed as follows:1)the optimal fermentation process for the corn-soybean meal diet was bacterial inoculation amount of 6.0%,enzyme addition of 0.036%,fermentation temperature of 33.0℃,fermentation time of 45.0 hours,feed-to-water ratio of 1∶1,and sucrose addition of 2.0%.2)Under these conditions,the crude protein content of the B,E and BE groups increased by 12.91%,13.42% and 17.28%,and the acid-soluble protein content increased from 1.97%to 3.28%,3.39% and 3.83%,respectively,compared with before fermentation.3)Obvious differences in molecular structure of the corn-soybean meal diet were observed before and after fermentation.The amide Ⅰ peak area of the BE group was significantly higher than that of the other three groups(P<0.05).The ratio of the amide Ⅰ peak area to the amide Ⅱ peak area and the ratio of the amideⅠpeak height to the amide Ⅱ peak height of the BE group were significantly higher than those of the other three groups(P<0.05).The α-helix peak area of the BE group was significantly higher than that of the other three groups(P<0.05),an

关 键 词：响应面法 玉米-豆粕型饲粮 发酵工艺 傅里叶变换红外光谱 蛋白质二级结构 

分 类 号：S816[农业科学—饲料科学]