试验旨在研究玉米-豆粕型饲料在不同复合益生菌发酵后品质、营养指标及微生物含量变化,筛选适合玉米-豆粕型饲料发酵最优复合益生菌发酵菌剂.复合益生菌由枯草芽孢杆菌、地衣芽孢杆菌、乳酸杆菌、酵母菌按照不同菌种、剂量复配,复合益生菌接种量为5％,含水量55％.以不添加复合益生菌剂自然发酵的饲料为对照组,以厌氧发酵21 d的饲料为试验组.试验组分为发酵组A(枯草芽孢杆菌∶地衣芽孢杆菌∶酿酒酵母=2∶2∶1)、发酵组B(枯草芽孢杆菌∶地衣芽孢杆菌∶酵母JM3=2∶2∶1)、发酵组C(枯草芽孢杆菌∶乳酸杆菌∶酿酒酵母=2∶2∶1).测定发酵后的饲料品质、营养指标、益生菌含量等指标.结果显示,益生菌发酵组饲料颜色差异不大,均为金黄色,气味呈酒香或醇香味.对照组呈黄褐色,玉米面粉味.与对照组相比,益生菌发酵组饲料益生菌数量显著提高(P＜0.05),pH值显著降低(P＜0.05),其中发酵组C最低,为3.90.与对照组相比,益生菌发酵组饲料的中性洗涤纤维、酸性洗涤纤维含量均降低,粗蛋白、粗灰分、脂肪、淀粉含量均升高,各项指标均以发酵组C最好.与对照组相比,发酵组C磷含量显著升高(P＜0.05),代谢能、净能、增重净能和维持净能均显著升高(P＜0.05).与对照组相比,益生菌发酵组饲料总脂肪酸含量显著升高(P＜0.05),发酵组C饲料亚油酸和棕榈酸含量显著提高(P＜0.05).研究表明,复合益生菌发酵玉米-豆粕型饲料感官性状、营养指标、钙、磷、代谢能、脂肪酸各项指标均有所改善,枯草芽孢杆菌、乳酸杆菌、酿酒酵母按照2∶2∶1发酵玉米-豆粕型饲料效果最好.
The purpose of this experiment was to study the changes of quality,nutritional index,and microbial content of corn-soybean meal feed after fermentation with different compound probiotics,and to screen the best compound probiotic fermentation agent suitable for corn-soybean meal feed fermentation.The composite probiotics were compounded by Bacillus subtilis,Bacillus licheniformis,Lactobacillus and yeast according to different strains and doses.The composite probiotics were inoculated with 5％of compound probiotics,and the water content was 55％.The naturally fermented feed without complex probiotics was used as the control group.Anaerobic fermented feed for 21 days was used as experimental groups,which were divided into fermentation group A(Bacillus subtilis∶Bacillus licheniformis∶Saccharomyces cerevisiae=2∶2∶1),fermentation group B(Bacillus subtilis∶Bacillus licheniformis∶yeast JM3=2∶2∶1),fermentation group C(Bacillus subtilis∶Lactobacillus∶Saccharomyces cerevisiae=2∶2∶1).The feed quality,nutritional index and probiotic content after fermentation were measured.The results showed that the feed color of probiotic fermentation group had little difference,all of which were golden yellow,and the smell was wine or mellow.The feed of the control group showed yellow brown and corn flour flavor.Compared with the control group,the number of probiotics increased significantly(P＜0.05),the pH value decreased significantly in the probiotic fermentation groups(P＜0.05),and the pH value of fermentation group C was the lowest,which was 3.90.Compared with the control group,the concentrations of neutral detergent fiber and acid detergent fiber in the probiotic fermentation group decreased,while the concentrations of crude protein,crude ash,fat and starch increased,and the fermentation group C was the best.Compared with the control group,the content of P in the fermentation group C increased significantly(P＜0.05),and the metabolizable energy,net energy,net energy of weight gain,and net energy of maintenance increased significantly(P＜0.05).Compared with the control group,the total fatty acid content in the probiotic fermentation groups was significantly increased(P＜0.05),and the linoleic acid content and palmitic acid content in the fermentation group C were significantly increased(P＜0.05).The study indicates that the sensory properties,nutritional indexes,calcium,phosphorus,metabolizable energy,and fatty acid indexes of corn-soybean meal feed fermented by compound probiotics were improved.Bacillus subtilis,Lactobacillus,and Saccharomyces cerevisae have the best fermentation effect on corn-soybean meal feed in a ratio of 2∶2∶1.
王欢;张军;白长胜;尹珺伊;刘秋瑾;田秋丰;王岩;沈思思
黑龙江省农业科学院畜牧兽医分院,黑龙江齐齐哈尔 161005||黑龙江省饲用中草药发酵工程技术研究中心,黑龙江齐齐哈尔 161005黑龙江省农业科学院畜牧兽医分院,黑龙江齐齐哈尔 161005
畜牧业
复合益生菌;发酵品质;营养指标;玉米-豆粕型饲料
compound probiotics;fermentation quality;nutritional index;corn-soybean meal feed
《饲料研究》 2024 (009)
127-131 / 5
黑龙江省农业科学院畜牧兽医分院自拟项目(项目编号:ZNKT-202214)
10.13557/j.cnki.issn1002-2813.2024.09.023
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