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

Abstract

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

CLC Number:

S816.6

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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Effects of Fermentation with Different Strains on the Nutritional Values of Calliandra calothyrsus Leaf Powder

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