黑曲霉PES固体发酵对棉籽粕营养价值的影响

The Nutritional Value of Cottonseed Meal Fermented by A.niger

本文探讨了棉籽粕固体发酵条件,评定了发酵棉籽粕的营养价值。结果表明,发酵条件为水添加量70％,种子量10％,自然pH,30℃恒温培养48h;发酵后棉籽粕的粗蛋白提高了10.92％,必需氨基酸除精氨酸外均增加,尤其是赖氨酸、蛋氨酸和苏氨酸,它们分别提高了12.73％、22.39％和52.00％;发酵后棉籽粕的干物质、蛋白质和氨基酸等养分体外消化率也明显提高,其中粗蛋白、赖氨酸、蛋氨酸和苏氨酸的体外消化率分别提高了13.11％、15.17％、27.07％和12.90％。

The solid fermentation condition and protein quality of cottonseed meal fermented by A. niger were studied. The optimal culture condition was as follows: water 70% ,seeding 10% .nature pH,30℃ cultivation for 48h.The results also showed that the crude protein, lysine, methionine and threonine levels of fermented cottonseed meal were increased by 10.92 % , 12.73 % , 22.39 % , 52.00 % , respectively; and that in vitro digestibilities of crude protein, lysine, methionine and threonine were increased by 13.11%,15.17%, 27.07% and 12.90 % , respectively.