摘要
本研究旨在研究2种白腐真菌及其组合预处理花生秧的效果。选取单菌株糙皮侧耳(Pleurotus ostreatus)(Po)、黄孢原毛平革菌(Phanerochaete chrysosporium)(Pc)和组合菌株(PoPc)处理花生秧,并设置对照组花生秧(CK1)、灭菌花生秧(CK2)测定发酵后10 d、20 d和30 d养分含量变化。利用尼龙袋法评定其粗蛋白质(CP)、干物质(DM)、中性洗涤纤维(NDF)和酸性洗涤纤维(ADF)的72 h瘤胃动态降解率和有效降解率。结果表明,(1)Po处理花生秧30 d时CP含量显著增加(P<0.05)。Pc和PoPc处理30 d花生秧的粗蛋白含量、粗灰分含量差异不显著(P>0.05),2种真菌的组合存在拮抗作用,降解木质素效果小于单一菌株。(2)Po处理NDF、ADF瘤胃有效降解率显著高于Pc处理和PoPc处理(P<0.05),DM瘤胃有效降解率显著低于Pc处理和PoPc处理(P<0.05)。3种真菌预处理方式同CK1相比未显著改变CP有效降解率。综上,与Pc处理和PoPc处理相比,Po处理花生秧提高了CP含量,减少了其他可利用碳水化合物在发酵过程中的损失;Po具有提高花生秧营养价值的潜力。
This experiment was conducted to investigate the effects of two white rot fungi and their combination on the pretreatment of peanut vine.A single strain of Pleurotus ostreatus(Po),Phanerochaete chrysosporium(PC)and a combination strain(PoPC)were selected to treat peanut vine,and control peanut vine(CK1)and sterilized peanut vine(CK2)were set to determine the changes of nutrient contents at 10 d,20 d and 30 d after fermentation.The dynamic degradation rates and effective degradation rates of dry matter(DM),crude protein(CP),neutral detergent fiber(NDF)and acid detergent fiber(ADF)at 72 h were evaluated by nylon bag method.The results showed that the crude protein content of peanut vine pretreated with Po for 30 d increased significant(P<0.05).The crude protein content and crude ash content of peanut vine pretreated by Pc and PoPc for 30 days had no significant difference(P>0.05).The combination of the two fungi had antagonistic effect,and the lignin degradation effect was less than that of single strain.The rumen effective degradation rate of NDF and ADF in Po treatment was significantly higher than that in Pc and PoPc treatments(P<0.05),and the rumen effective degradation rate of DM in Po treatment was significantly lower than that in Pc and PoPc treatments(P<0.05).The three fungal pretreatment methods did not significantly change the effective degradation rate of CP compared with CK1.In conclusion,compared with Pc and PoPc,Po pretreatment of peanut vine increased CP content and reduced the loss of other available carbohydrates during fermentation.Po has the potential to improve the nutritional value of peanut vine.
作者
王阔鹏
晏琦
程志强
吉慧敏
魏元浩
林淼
WANG Kuo-peng;YAN Qi;CHENG Zhi-qiang;JI Hui-min;WEI Yuan-hao;LIN Miao(College of Animal Science and Technology,Yangzhou University,Yangzhou 225009,China)
出处
《江苏农业学报》
CSCD
北大核心
2022年第3期756-764,共9页
Jiangsu Journal of Agricultural Sciences
基金
国家现代农业产业技术体系项目(CARS-36)
江苏省高校优势学科建设工程项目。
关键词
花生秧
糙皮侧耳
黄孢原毛平革菌
瘤胃降解率
养分含量
peanut vine
Pleurotus ostreatus
Phanerochaete chrysosporium
rumen degradation rate
nutrient content
