摘要
试验旨在探究菌酶协同发酵对青稞秸秆营养价值的改善效果。试验采用单因素分析法设定C1对照组(不添加菌酶)、C2组(复合酶)、C3组(单菌+复合酶)、C5~C7组(双菌+复合酶)和C8~C10组(三菌+复合酶),以青稞秸秆为原料,以植物乳杆菌、布氏乳杆菌、酿酒酵母、枯草芽孢杆菌、黑曲霉为发酵菌种,以纤维素酶+木聚糖酶+果胶酶+漆酶为复合酶,并添加适量的葡糖糖粉+麸皮+菜粕为辅料,经袋装厌氧发酵后通过品质化验、养分变化及体外发酵参数等数据来筛选适宜青稞秸秆的最佳发酵组合。结果显示,菌酶协同发酵可提高青稞秸秆的发酵品质,C6组的发酵效果相对最好,与C1组和C2组相比,C6组的粗蛋白质含量提高12.80%和12.53%,中性洗涤纤维、酸性洗涤纤维和木质素含量分别降低0.65%、34.83%、64.85%和0.78%、36.59%、64.10%,干物质体外降解率提高14.96%和9.61%,微生物菌体蛋白含量提高71.46%和21.33%,氨态氮含量增加43.32%和19.31%,总挥发性脂肪酸含量增加9.63%和7.26%。研究表明,菌酶协同发酵可改善青稞秸秆营养价值,提高体外消化率,且复合酶+植物乳杆菌+酿酒酵母发酵效果较佳。
The experiment aimed to explore the improvement effect of bacterial enzyme co-fermentation on the nutritional value of highland barley straw.The experiment uses single-factor analysis to set up control group C1(without microbial enzyme addition),group C2(complex enzyme),group C3(single strain+complex enzyme),groups C5~C7(dual strains+complex enzyme),and groups C8~C10(triple strains+complex enzyme).Highland barley straw is used as the raw material,with Lactobacillus plantarum,Lactobacillus brucei,Saccharomyces cerevisiae,Bacillus subtilis,and Aspergillus Niger as the fermentation strains,and cellulase+xylanase+pectinase+laccase as the complex enzyme.An appropriate amount of glucose powder+bran+rapeseed meal is added as the auxiliary material.After bagging and anaerobic fermentation,the best fermentation combination suitable for highland barley straw is selected through data on quality testing,nutrient changes,and in vitro fermentation parameters.The results showed that bacterial enzyme cofermentation can improve the fermentation quality of highland barley straw.Compared with groups C1 and C2,the crude protein content in group C6 increased by 12.80%and 12.53%,respectively.The content of neutral detergent fiber,acid detergent fiber,and lignin was reduced by an average of 0.65%,34.83%,64.85%,and 0.78%,36.59%,64.10%,respectively.The dry matter in vitro degradation rate increased by 14.96%and 9.61%,the microbial biomass protein content increased by 71.46%and 21.33%,the ammonium nitrogen content increased by 43.32%and 19.31%,and the total volatile fatty acid content increased by 9.63%and 7.26%.The study indicates that bacterial enzyme co-fermentation can improve the nutritional value and in vitro digestibility of highland barley straw,and the fermentation effect of complex enzyme+Lactobacillus plantarum+Saccharomyces cerevisiae is better.
作者
王廷艳
白国明
侯留飞
黄世斌
王轲
WANG Ting-yan;BAI Guo-ming;HOU Liu-fei;HUANG Shi-bin;WANG Ke
出处
《饲料研究》
CAS
北大核心
2024年第19期117-123,共7页
Feed Research
基金
2023年度青海省“昆仑英才·乡村振兴人才”项目。
关键词
青稞秸秆
菌酶协同
生物发酵
营养品质
highland barley straw
bacteria-enzyme combination
biofermentation
nutritional quality
