海鲜菇菌糠微生物发酵及其在肉羊瘤胃降解特性研究

Microbial fermentation of Hypsizygus marmoreus mushroom residue and its degradation characteristics in meat sheep rumen

【目的】探究不同微生物菌剂对海鲜菇菌糠发酵效果的影响,并研究其在肉羊瘤胃内降解特性。【方法】以海鲜菇菌糠为主要原料,分别添加0.1%植物乳杆菌、0.1%活菌多复合发酵菌剂、0.1%活菌多复合发酵菌剂+3%糖蜜以及3%糖蜜,以不添加菌剂和糖蜜的处理为对照组。每处理3个重复,室温厌氧发酵45 d后,取样测定其营养成分(干物质(DM)、粗蛋白(CP)、中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)含量)及发酵品质(pH及乳酸、乙酸、丙酸和丁酸含量)。取发酵效果最佳处理的发酵菌糠和菌糠原料进行瘤胃降解试验,测定发酵前后海鲜菇菌糠DM、CP、NDF和ADF不同发酵时间点(4,8,12,24,48及72 h)的瘤胃降解率,并计算降解参数及有效降解率。【结果】与对照组相比,各试验组CP含量均升高,NDF含量均降低,其中0.1%活菌多复合发酵菌剂+3%糖蜜处理发酵效果最佳,其CP含量提高了9.69%(P<0.05),NDF、ADF和半纤维素含量分别下降了9.12%(P<0.05),2.66%和28.71%。各试验组pH较对照组均显著降低(P<0.05),乳酸含量均升高,其中0.1%活菌多复合发酵菌剂+3%糖蜜处理组pH值最低,为3.29,乳酸含量最高(7.84%),较对照组提高了33.11%(P<0.05)。0.1%活菌多复合发酵菌剂+3%糖蜜处理组菌糠DM、CP、NDF和ADF的72 h瘤胃降解率较发酵前分别提高了8.61%,8.58%,14.75%和8.93%(P<0.05),有效降解率较发酵前分别提高了7.66%,11.75%,20.74%和3.39%(P>0.05)。【结论】在海鲜菇菌糠中添加0.1%活菌多复合发酵菌剂+3%糖蜜能明显提高其营养价值、发酵品质及其在肉羊瘤胃中的降解率。

【Objective】This study explored the effects of different microbial agents on the fermentation of Hypsizygus marmoreus mushroom residue and analyzed its degradation characteristics in meat sheep rumen.【Method】Using Hypsizygus marmoreus mushroom residue as raw material,treatments were set up by adding 0.1%Lactobacillus plantarum,0.1%live bacteria multi-compound fermentation agent,0.1%live bacteria multi-compound fermentation agent+3%molasses and 3%molasses,respectively,while the control group was treated without bacterial agent and molasses.Each treatment had 3 replicates.After 45 days of anaerobic fermentation at room temperature,nutrients(contents of DM,CP,NDF and ADF)and fermentation quality(pH and contents of lactic acid,acetic acid,propionic acid and butyric acid)were measured.The mushroom residue from the treatment with the best fermentation effect and mushroom residue raw material were selected for the rumen degradation test.The rumen degradation rates of DM,CP,NDF and ADF were measured at different time points(4,8,12,24,48 and 72 h)before and after fermentation,and the degradation parameters and effective degradation rates were calculated.【Result】Compared with the control group,the content of CP in experimental groups was increased,while the content of NDF was decreased.The fermentation effect of the treatment with 0.1%live bacteria multi-compound fermentation agent+3%molasses was the best,in which CP content increased by 9.69%(P<0.05),while NDF,ADF and hemicellulose contents decreased by 9.12%(P<0.05),2.66%and 28.71%,respectively.The pH of treatment groups was significantly lower than that of the control group(P<0.05),while lactic acid content was increased.The treatment with 0.1%live bacteria multi-compound fermentation agent+3%molasses had the lowest pH value of 3.29 and the highest lactic acid content of 7.84%,and the lactic acid content was increased by 33.11%(P<0.05).The rumen degradation rates of DM,CP,NDF and ADF were increased by 8.61%,8.58%,14.75%and 8.93%at 72 h in the treatment with 0.1%live bacteria multi-compound fermentation agent+3%molasses(P<0.05)compared with those before fermentation,and the effective degradation rates were increased by 7.66%,11.75%,20.74%and 3.39%,respectively(P>0.05).【Conclusion】Adding 0.1%live bacteria multi-compound fermentation agent+3%molasses to Hypsizygus marmoreus mushroom residue significantly improved its nutritional value,fermentation quality and degradation rate in mutton sheep rumen.