发酵菜籽饼用作肥育猪饲料的营养价值评定

摘要

The experiment aims to study mixed microbial strains solid-state aerobic fermentation of rapeseed cake,and to study its nutrient value on finishing pigs.Lactobacillus plantarum and Bacillus cereus,mixed solid-state aerobic fermented rapeseed cake.A total of 3 healthy crossbred(Duroc×Landrace×Large White) barrows with an initial body weight of (75 ±1.34) kg.The indicator method was used.Using corn starch-semi-purified protein feed diets,rapeseed cake,fermented rapeseed cake and casein was respectively as the sole protein source.The loss of endogenous nitrogen was measured by casein group.The results showed that under the best conditions the degradation rates of glucosinolates,isothiocyanates and oxazolidine-thione were 67.26%,60.38%and 53.24%,re-spectively.Crude protein and small peptide content increased by 2.74 percentage and 2.4 percentage,respectively. Digestible energy and metabolizable energy of fermented rapeseed cake were 12.11 and 10.99 MJ/kg,respective-ly,significantly higher than rapeseed cake (P<0.05).The apparent digestibility of DM and CP of fermented rape-seed cake were increased by 7.67% and 13.66% respectively compared with rapeseed cake.The apparent ileal (true) digestibility of CP was 79.38%(86.67%),significantly higher than rapeseed cake (P<0.05).In addition to va-line,phenylalanine,arginine and cystine,the apparent and true digestibility of essential amino acids and non-es-sential amino acids of fermented rapeseed cake were significantly higher than rapeseed cake.Mixed bacteria sol-id-state fermentation could effectively improve forage quality,and improve digestion and utilization of nutrients of rapeseed cake.%为研究微生物混菌固态好氧发酵菜籽饼并评价其在肥育猪上的营养价值,选择植物乳杆菌和蜡样芽孢杆菌混菌固态好氧发酵菜籽饼,制得发酵菜籽饼,选择3头(75±1.34) kg健康回肠末端安装"T"型瘘管的杜长大杂种阉公猪,采用指示剂法进行氨基酸回肠末端消化率试验;试验期共3期(27d),每期试验包括4d预试期、3d粪尿收集期和2d回肠食糜采集期,在3个时期内依次饲喂普通菜籽饼、发酵菜籽饼和酪蛋白为唯一蛋白质来源的半纯合饲粮,在各试验期内3头猪饲喂相同饲粮,酪蛋白用于测定内源氮损失,对发酵菜籽饼进行营养价值评定. 结果显示,最优发酵条件下测得硫苷、异硫氰酸酯和 唑烷硫酮的降解率分别为67.26%、60.38%和53.24%,粗蛋白质和小肽含量分别提高2.74和2.4个百分点. 发酵菜籽饼组的消化能和代谢能分别为12.11和10.99 MJ/kg,显著高于普通菜籽饼组. 发酵菜籽饼组的干物质和粗蛋白质的表观消化率比普通菜籽饼组分别显著提高7.67%和13.66%; 回肠粗蛋白质表观消化率和真消化率分别为79.38%和86.67%,均显著高于普通菜籽饼组.除缬氨酸、苯丙氨酸、精氨酸和胱氨酸外,发酵菜籽饼组必需氨基酸和非必需氨基酸的回肠表观和真消化率均显著高于普通菜籽饼组(P<0.05).说明混菌固态发酵有效地改善了菜籽饼的饲用品质,显著提高了菜籽饼养分消化利用率.