摘要
本试验旨在研究不同灵芝菌株发酵小麦秸秆对纤维降解及营养成分变化的影响。试验组选用泰山赤芝(G1组)、韩芝(G2组)、紫灵芝(G3组)和红灵芝(G4组)发酵处理小麦秸秆,对照组(CON组)小麦秸秆不接种菌株,每个处理3个重复。于23℃下避光培养48 d后测定发酵底物中各种营养成分含量,筛选发酵效果最优菌株。结果表明:1)与CON组比较,灵芝真菌发酵小麦秸秆可显著降低pH及乙酸、干物质、酸不溶木质素、粗纤维、中性洗涤纤维和半纤维素含量(P<0.05),显著提高粗蛋白质、粗灰分(G1组除外)、钙、磷和氨基酸含量(P<0.05),对乳酸和酸性洗涤纤维含量无显著影响(P>0.05)。2)各菌株间比较,G1组的pH显著低于G4组(P<0.05),乙酸含量显著高于G3和G4组(P<0.05),精氨酸含量显著高于G4组(P<0.05),干物质含量极著高于G4组(P<0.01),粗脂肪含量极著高于G2、G3和G4组(P<0.01),中性洗涤纤维含量显著低于G3组(P<0.05),半纤维素含量极显著低于G3组(P<0.01);G3组的粗灰分含量显著高于G1组(P<0.05),粗纤维含量极显著低于G4组(P<0.01);霉菌、丙酸和丁酸含量在各组中均未检出。综上所述,灵芝真菌能够有效降解小麦秸秆的纤维物质,提高其营养价值;其中,泰山赤芝菌株的发酵效果最优。
The purpose of this study was to investigate the effects of different Ganoderma lucidum strains fermenting wheat straw on fiber degradation and nutrient change.Taishan Ganoderma lucidum(G1 group),Ganoderma lucidum HG(G2 group),Ganoderma sinense(G3 group)and Hong Ganoderma(G4 group)were selected to ferment wheat straw,and the control group(CON group)was inoculated with strains on wheat straw,3 replicates per treatment,and all cultured at 23°C for 48 d in the dark.After the fermentation,determined nutritional indexes of the substrate to screen the best strains.Results showed as follows:1)compared with CON group,the pH and the contents of acetic acid,dry matter(DM),acid detergent lignin(ADL),crude fiber(CF),neutral detergent fiber(NDF)and hemicellulose(HC)in wheat straw fermented by Ganoderma lucidum fungi were significantly reduced(P<0.05);the contents of crude protein,crude ash(except G1 group),calcium,phosphorus and amino acids were significantly increased(P<0.05),but there was no significant effect on lactic acid and acid detergent fiber(ADF)contents(P>0.05).2)Comparison among strains,the pH in G1 group was significantly lower than that in G4 group(P<0.05),the content of acetic acid was significantly higher than that in G3 and G4 groups(P<0.05),the content of arginine was significantly higher than that in G4 group(P<0.05),the content of DM was significantly higher than that in G4 group(P<0.01),the content of ether extract was significantly higher than that in G2,G3 and G4 groups(P<0.01),the content of NDF was significantly lower than that in G3 group(P<0.05),and the content of HC was significantly lower than that in G3 group(P<0.01);the content of ash in G3 group was significantly higher than that in G1 group(P<0.05),and the content of CF was significantly lower than that in G4 group(P<0.01);the content of ADL in G4 group was significantly lower than that in G3 group(P<0.01);mold,propionic acid and butyric acid were not detected in each group.The results indicate that Ganoderma lucidum fungi can effectively degrade the fiber content of wheat straw and improve its nutritional quality.Among them,Taishan Ganoderma lucidum has the best fermentation effect.
作者
高旭红
毛磊
徐立春
梁小军
GAO Xuhong;MAO Lei;XU Lichun;LIANG Xiaojun(Institute of Animal Science,Ningxia Academy of Agriculture and Forestry Sciences,Yinchuan 750002,China;Ningxia Polytechnic,Yinchuan 750002,China)
出处
《动物营养学报》
CAS
CSCD
北大核心
2023年第3期1863-1869,共7页
CHINESE JOURNAL OF ANIMAL NUTRITION
基金
宁夏农林科学院农业高质量发展和生态保护科技创新示范项目(NGSB-2021-12-10)
财政部和农业农村部--国家现代农业(肉牛牦牛)业技术体系资助(CARS-37)。
关键词
灵芝真菌
小麦秸秆
纤维素
营养成分
Ganoderma lucidum fungi
wheat straw
cellulose
nutrient
