酶解发酵工艺对菜子粕营养特性和消化率的影响

Influence of Enzymatic Fermentation on Feeding Quality and Digestibility of Rapeseed Meal

采用植物乳杆菌、枯草芽孢杆菌和中性蛋白酶、果胶酶、β-葡聚糖酶、木聚糖酶、纤维素酶等生物酶共同酶解发酵菜子粕,比较菜子粕处理前后营养成分和在鸡体内消化率的变化。结果表明:1菜子粕经酶解发酵后硫苷降解率达86.79%(P<0.05),异硫氰酸酯含量下降62.98%(P<0.05),恶唑烷硫酮含量下降51.88%(P<0.05),芥酸含量下降33.16%(P<0.05)。2菜子粕经酶解发酵后小肽含量提高311.81%(P<0.01),92.10%的磷以无机磷形式存在,无机磷含量增幅达到94.44%(P<0.05),更有利于动物机体对磷的消化吸收。粗纤维经酶解发酵处理后含量下降36.27%(P<0.05)。3鸡代谢试验结果表明,酶解发酵菜子粕和普通菜子粕相比,其干物质、粗蛋白质、钙真消化率分别提高9.08%、8.40%、14.81%(P<0.05);磷真消化率提高70.59%,差异达到极显著水平(P<0.01)。

The rapeseed meal was fermented by lactobacillus plantarem and bacillus subtilis combined with neutral protease, pectinase,β-glucanase,xylanase,cellulose,and its nutrients and digestibility in chicken before and after treatment were analyzed. The results showed that： （1） After enzymatic fermentation, the glucosinolates degradation rate of rapeseed meal were up to 86.79%（P〈0.05）, the content of isothiocyanates decreased 62.98%（P〈0.05）, the content of oxazolidine-thione decreased 51.88%（P〈0.05）; （2） After enzymatic fermentation the small peptide content of rapeseed meal increased 311.81% （P〈0.01）, and the phosphorus in the presence of inorganic forms was 92.10% ,which was higher than untreated rapeseed meal by 94.44%（P〈0.05） and more easily to digestion and absorption for body.After enzymatic fermentation the crude fiber content was decreased by 36.27%（P〈0.05）. 3）Chicken metabolic test results showed that the true digestibility of dry matter, crude protein and calcium in enzymatic fermented rapeseed meal increased by 9.08%,8.40% and 14.81%（P〈0.05）,respectively;and the true digestibility of phosphorus increased 70.59%,which presented significant difference with ordinary rapeseed meal （P〈0.01）.