不同菌种发酵对朱缨花叶粉营养价值的影响

doi:10.16431/j.cnki.1671-7236.2020.05.017

摘要/Abstract

摘要： 本试验旨在研究不同菌种组合发酵对朱缨花（Calliandracalothyrsus）叶粉的营养成分、抗营养成分（干物质基础）的影响。在相同条件下，以2%（v/w）的接种量添加罗伊氏乳杆菌（A）、乳酸片球菌（B）、枯草芽孢杆菌（C），同时将这三种菌组合，加入双菌组合（2%/2%）或三菌组合（2%/2%/2%）发酵6天。结果表明：①与未发酵朱缨花叶粉（CON）相比，发酵处理显著降低了朱缨花叶粉粗脂肪（EE）、单宁含量（P<0.05）；B、A+B、A+C、A+B+C组显著提高了朱缨花叶粉粗蛋白质（CP）含量（P<0.05）；C、A+B、A+C、B+C、A+B+C组显著提高了粗灰分含量（P<0.05）；不同发酵处理对朱缨花叶粉中性洗涤纤维（NDF）、酸性洗涤纤维（ADF）、钙、磷、碳水化合物和能量均无显著影响（P>0.05）。②A+B+C组天冬酰胺含量显著高于A、B、C、A+B、A+C组（P<0.05）；B+C组丝氨酸含量显著高于CON、A、B、C、A+B+C组（P<0.05）；A+B+C组谷氨酸、丙氨酸、苯丙氨酸、脯氨酸含量显著高于其他各组（P<0.05）；CON组半胱氨酸含量显著高于其他各组（P<0.05）；CON、B+C组蛋氨酸含量显著高于A、A+B、A+C、A+B+C组（P<0.05）；CON、A+B+C组甘氨酸、异亮氨酸、亮氨酸、赖氨酸、组氨酸、精氨酸、总氨基酸（TAA）含量、必需氨基酸（EAA）、非必需氨基酸（NEAA）、EAA/TAA、EAA/NEAA显著高于其他各组（P<0.05）；不同发酵处理对朱缨花叶粉苏氨酸、缬氨酸、酪氨酸含量无显著影响（P>0.05）。③未发酵与发酵的朱缨花叶粉EAA/TAA、EAA/NEAA均接近FAO/WHO理想蛋白，EAA总量、苏氨酸、亮氨酸、酪氨酸+苯丙氨酸含量均高于鸡蛋蛋白或FAO模式，但发酵朱缨花叶粉半胱氨酸+蛋氨酸低于鸡蛋蛋白和FAO模式。综上所述，未发酵及发酵的朱缨花叶粉都是优质的蛋白质饲料，不同菌种中以A+B+C发酵效果最佳。

关键词: 固态发酵; 朱缨花叶粉; 营养价值; 单宁; 氨基酸组成

Abstract: The purpose of this experiment was to study the effect of different strains combination fermentation on the nutritional value and anti-nutritional factors of Calliandra calothyrsus leaf powder.Under the same conditions,Lactobacillus reuteri (A),Lactococcuslactis (B) and Bacillus subtilis (C) were used for solid-state fermentation,and the inoculum amount were single strain (2% v/m) and double strains combination (2%/2%),three strains combination (2%/2%/2%).The results showed as follows:①Compared with the unfermented leaf powder (CON),fermentation treatments significantly reduced the contents of ether extract(EE) and tannin in Calliandracalothyrsus leaf powder (P<0.05).The crude protein (CP) content in B,A+B,A+C and A+B+C groups were significantly increased (P<0.05),while the ash content was significantly increased in C,A+B,A+C,B+C and A+B+C groups (P<0.05).Different fermentation treatments had no significant effect on NDF,ADF,Ca,P,carbohydrate and energy (P>0.05).② The content of asparagine in A+B+C group was significantly higher than that in A,B,C,A+B,and A+C groups (P<0.05).The serine content in B+C group was significantly higher than that in CON,A,B,C,and A+B+C groups (P<0.05).The contents of glutamate,alanine,phenylalanine and proline in A+B+C group were significantly higher than those in other groups (P<0.05).The cysteine content in the CON group was significantly higher than the other groups (P<0.05).The contents of methionine,glycine,leucine,isoleucine,lysine,histidine,arginine,total animo acids (TAA),essential amino acids (EAA),nonessential amino acids (NEAA),EAA/TAA,and EAA/NEAA in CON and A+B+C groups were significantly higher than those in other groups (P<0.05).Different fermentation treatments had no significant effect on the contents of threonine,valine and tyrosine in Calliandra calothyrsus leaf powder (P>0.05).③For Calliandra calothyrsus leaf powder(after and before fermentation),EAA/TAA and EAA/NEAA were close to the ideal protein of FAO/WHO,the TEAA,threonine,leucine,and tyrosine+phenylalanine were higher than egg protein or FAO modes.While the content of cysteine+methionine was lower than egg protein and FAO modes after fermentation.In summary,Calliandra calothyrsus leaf powder (after or before fermentation) was a high-quality protein feed,and A+B+C group had the best effect.

Key words: solid-state fermentation; Calliandra calothyrsus leaf powder; nutritional value; tannin; amino acid composition

中图分类号:

S816.6

崔艺燕, 邓盾, 田志梅, 刘志昌, 王刚, 鲁慧杰, 马现永. 不同菌种发酵对朱缨花叶粉营养价值的影响[J]. 中国畜牧兽医, 2020, 47(5): 1436-1443.

CUI Yiyan, DENG Dun, TIAN Zhimei, LIU Zhichang, WANG Gang, LU Huijie, MA Xianyong. Effects of Fermentation with Different Strains on the Nutritional Values of Calliandra calothyrsus Leaf Powder[J]. China Animal Husbandry and Veterinary Medicine, 2020, 47(5): 1436-1443.

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