摘要
试验采用康奈尔净碳水化合物-蛋白质体系(CNCPS)评价白腐真菌发酵青稞秸秆的营养价值。试验选用3种白腐真菌(Pleurotus sajor-caju、Pleurotus ostreatus和Pleurotus rhodophyllus Bres)发酵青稞秸秆,对照组(CK组)青稞秸秆不接种菌株。固态发酵21 d,测定发酵底物中各种营养指标,进而评定发酵效果。结果显示:P. sajor-caju组粗青稞秸秆的蛋白质(CP)、粗脂肪(EE)、可溶性蛋白质(SP)和非蛋白氮(NPN)含量极显著高于其他各组(P<0.01),中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)、酸性洗涤木质素(ADL)、中性洗涤不溶蛋白质(NDFIP)和酸性洗涤不溶蛋白质(ADFIP)含量极显著低于其他各组(P<0.01)。P. sajor-caju组和P. ostreatus组青稞秸秆非蛋白氮(PA)、中速降解蛋白(PB2)和慢速降解蛋白(PB3)含量极显著高于CK组和P. rhodophyllus Bres组(P<0.01),P. sajor-caju组和P. rhodophyllus Bres组青稞秸秆快速降解蛋白(PB1)含量极显著高于CK组和P. ostreatus组(P<0.01),P. sajor-caju组青稞秸秆不可降解蛋白(PC)含量极显著低于其他各组(P<0.01)。P. rhodophyllus Bres组青稞秸秆不可利用纤维素(CHO)含量极显著高于其他各组(P<0.01)。P. sajor-caju组青稞秸秆糖类(CA)、碳水化合物和果胶(CB1)、可利用纤维素(CB2)和非结构性碳水化合物(CNSC)含量极显著高于其他各组(P<0.01),不可利用纤维素(CC)含量极显著低于其他各组(P<0.01)。研究表明,白腐真菌发酵能够有效提高青稞秸秆的营养价值,其中Pleurotus sajor-caju发酵效果最优。
The experiment was to evaluate the nutritional value of hullessbarley straw by white-rot fungi fermentation using Cornell Net Carbohydrate-Protein System(CNCPS). Three white rot fungi(Pleurotus sajor-caju, Pleurotus ostreatus, Pleurotus rhodophyllus Bres) were selected to ferment highland barley straw, and CK group was not inoculated with strains on highland barley straw. After 21 d of solid-state fermentation, various nutritional indicators in fermentation substrate were measured to evaluate the fermentation effect. The results showed that the content of CP,EE, SP and NPN of P. sajor-caju group were extremely higher than other groups(P<0.01), the content of NDF,ADF, ADL, NDFIP and ADFIP were extremely lower than other groups(P<0.01). The content of PA, PB2 and PB3 of P. sajor-caju group and P. ostreatus group were extremely higher than CK group and P. rhodophyllus Bres group(P<0.01), the content of PB1 of P. sajor-caju group and P. rhodophyllus Bres group was extremely higher than CK group and P. ostreatus group(P<0.01), and the content of PC of P. sajor-caju group was extremely lower than other groups(P<0.01). The content of CHO of P. rhodophyllus Bres group was extremely higher than other groups (P<0.01), the content of CA, CB1, CB2 and CNSC of P. sajor-caju were extremely higher than other groups(P<0.01), and content of CC was extremely lower than other groups(P<0.01). The experiment indicates that the white rot fungi fermentation can effectively improve the nutrition value of hullessbarley straw,and the best fermented impact is achieved in the Pleurotus sajor-caju treatment.
作者
王雨琼
勾长龙
胡冰
张航
鲍宇红
廖阳慈
WANG Yu-qiong;GOU Chang-long;HU Bing;ZHANG Hang;BAO Yu-hong;LIAO Yang-ci
出处
《饲料研究》
CAS
北大核心
2021年第22期88-91,共4页
Feed Research
基金
省部共建青稞和牦牛种质资源与遗传改良国家重点实验室开放基金课题资助(项目编号:XZNKY-2021-C-014-K09)
省部共建青稞和牦牛种质资源与遗传改良国家重点实验室自主课题资助(项目编号:XZNKY-2021-C-014-Z10)
西藏自治区重点研发与转化计划项目(项目编号:XZ201901NB07)
内蒙古民族大学博士科研启动资金项目(项目编号:KYQD18053、KYQD18073)。
