棉粕源发酵饲料产物中有机酸、B族维生素和游离氨基酸的研究

Study on organic acid,vitamin B and free amino acid in fermented feed products of cottonseed meal

通过对使用嗜酸乳杆菌S5、W2、J2发酵饲料组(Ⅱ组、Ⅲ组、Ⅳ组)和空白对照组Ⅰ组进行发酵试验,发酵结束测定发酵产物中有机酸、B族维生素、游离氨基酸。结果表明:Ⅱ组较Ⅰ组而言,戊酸提高了49.32%(P<0.01),琥珀酸、柠檬酸降低了77.57%、1.93%(P<0.05),VB1、VB2、VB5的含量提高了28.53%、50.91%、89.47%(P<0.01),亮氨酸、赖氨酸等分别提高了19.84%、33.63%(P<0.01);Ⅲ组较Ⅰ组而言,戊酸、柠檬酸提高了79.82%、10.77%(P<0.01),VB1、VB3、VB5降低了19.43%、91.35%、23.52%(P<0.01),亮氨酸、苯丙氨酸等分别降低了16.64%、4.43%(P<0.01);Ⅳ组较Ⅰ组而言,戊酸、琥珀酸的相对含量提高了127.19%、14.95%(P<0.01),VB1、VB2、VB3、VB5分别降低了44.54%、23.50%、91.47%、23.52%(P<0.01),所检测到的12种非必需氨基酸均显著降低(P<0.05)。

The experiment group Ⅱ、Ⅲ、Ⅳ were fermented by LactobacilZus acidophilus s1, W2, J2, respectively, with group I as the control group. The organic acid,vitamin B and free amino acid in fermented feed products were determined. The results showed that .. compared with group Ⅰ,valeric acid content in group Ⅱ significantly increased 49.32 %, but the content of citric acid, succinic acid significantly decreased by 77.57%, 1. 93%, the content of VB1, VB2 and VB3 significantly increased by 28.53% ,50.91% ,89.47 % （P〈0.01）, respectively, the content of leucine and lysine were significantly increased by 19.84%, 33.63%（P〈0.01） ;valeric acid,citric acid in group Ⅲ increased by 79.82% ,10.77%（P〈0.01） ,the content of VB1 ,VB3 and VBs significantly decreased by 19.43%, 91.35%, 23.52% （P〈0.01）, respectively, the content of leucine and phenylalanine were significantly decreased by 16.64% ,4.43% （P（0.01） ;the relative content of valeric acid, succinic acid in group IV was significantly increased by 127.19 %, 14.95% （P〈 0.01）, VB1, VB2, VB3, VB5 were significantly decreased 44. 54%, 23. 50%, 91.47%, 23. 52% （P 〈 0. 01）, respectively, and the detected 12 non-essential amino acids were significantly decreased （P〈0.05）.