镰刀菌毒素和改性蒙脱石吸附剂对全价饲粮发酵参数的影响
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摘要
研究镰刀菌毒素和改性蒙脱石吸附剂(Calibrin-A,CA)对全价饲粮发酵pH、OM、NH_3-N和乳酸的影响。实验分为6个处理,对照组(Contr.)为基础饲粮,实验1组(25 Myco.)和实验2组(50 Myco.)分别用25%和50%的发霉玉米和发霉玉米蛋白粉代替基础饲粮中的玉米和玉米蛋白粉,实验3组(Contr.+CA)、实验4组(25 Myco.+CA)和5组(50 Myco.+CA)组分别在基础饲粮、实验1组和实验2组的基础上添加0.2%CA。采用复合菌种(乳酸菌、酵母菌、枯草芽孢杆菌分别为6.33×106、1.05×106、8.94×106cfu/g)对全价饲粮进行固态发酵,发酵开始前所有处理饲粮水分调节至50%。结果表明:1)本实验条件下,饲粮pH和OM含量随发酵时间显著下降(P<0.05),而NH_3-N和乳酸水平随发酵时间显著升高(P<0.001)。2)饲粮(0 d)的pH和NH_3-N水平均随镰刀菌毒素水平升高显著降低(P<0.001)。发酵末期(18 d)对照组pH和NH_3-N显著低于两个毒素组(P<0.001),乳酸含量则随毒素水平升高显著降低(P<0.001)。发酵全程平均的pH和乳酸含量随毒素水平升高显著降低(P<0.001);对照组发酵全程的平均OM显著低于50%毒素组(P=0.044)。对照组发酵全程的平均NH_3-N显著低于两个毒素组(P<0.001)。3)添加CA的全程平均pH显著低于不添加CA组(P=0.018)。4)镰刀菌毒素和CA对发酵12 d(P=0.027)的乳酸具有显著的交互作用。5)pH与OM、OM与NH_3-N、NH_3-N和乳酸呈显著正相关(P<0.05),而pH与NH_3-N、pH与乳酸、OM与乳酸呈显著负相关(P<0.05)。本实验条件下镰刀菌毒素及其水平显著影响全价饲粮发酵参数pH、OM、NH_3-N和乳酸水平,添加CA显著影响发酵全程的平均pH,且镰刀菌毒素和CA对乳酸(12 d)具有显著的交互作用。
This experiment was conducted to study the effects of Fusarium toxin and modified adsorbent( Calibrin-A,CA) on the fermentation parameters of pH,OM,NH_3-N and Lactic acid of compound feed. The experiment was divided into 6 groups: The control group was the basal diet. The test group 1( 25 Myco.) and 2( 50 Myco.) were the basal diet that corn and corn gluten meal were replaced by 25% or 50% naturally moldy corn and corn gluten meal,respectively. The test group 3( Contr. + CA),4( 25 Myco. + CA) and 5( 50 Myco. + CA) were the basal diet,test group 1 and 2 with the addition of 0. 2% CA,respectively. Compound strains( lactic acid bacteria,6. 33 × 106 cfu/g,yeast,1. 05 × 106 cfu/g,bacillus subtilis 8. 94 × 106 cfu/g was used by solid-state fermentation of the compound feed.Before the start of fermentation,water of all processed diet was adjusted to 50%. Results showed that: 1) Dietary pH and OM content decreased significantly( P < 0. 05) along with the fermentation time,but NH_3-N and lactate levels increased significantly( P < 0. 001) under the condition of this experiment. 2) The pH and NH_3-N of diet( 0 day) decreased significantly with the elevated levels of fusarium toxin( P < 0. 001). At the end of fermentation( 18 day),the pH and NH_3-N of the control were significantly lower than both of the two toxin groups( P < 0. 001); Lactic acid content decreased significantly( P < 0. 001) with the increasing of toxin levels. The average pH and lactic acid of the whole fermentation process decreased significantly with the increasing of toxin levels( P < 0. 001). The average OM of the whole fermentation process in the control was significantly lower than 50% of the toxin group( P = 0. 044). The average NH_3-N of the whole fermentation process in the control was significantly lower than both two toxin groups( P < 0. 001). 3) The average pH of the whole fermentation process of CA treatment was significantly lower than that without CA treatment( P = 0. 018).4) The significant interaction of fusarium toxin and CA on the lactic acid at 12 d was observed( P = 0. 027). 5) There was positive correlation between pH and OM,OM and NH_3-N,NH_3-N and lactic acid( P < 0. 05),while pH and NH_3-N,pH and lactic acid,OM and lactic acid showed a significant negative correlation( P < 0. 05). In conclusion,under the experimental conditions,the fermentation parameters of pH,OM,NH_3-N and lactic acid of the compound feed were significantly affected by fusarium toxin and its level,and adding of CA can significantly affect the average pH of the whole fermentation process,and fusarium toxin and CA had significant interaction on lactic acid at 12 d.
This experiment was conducted to study the effects of Fusarium toxin and modified adsorbent( Calibrin-A,CA) on the fermentation parameters of pH,OM,NH_3-N and Lactic acid of compound feed. The experiment was divided into 6 groups: The control group was the basal diet. The test group 1( 25 Myco.) and 2( 50 Myco.) were the basal diet that corn and corn gluten meal were replaced by 25% or 50% naturally moldy corn and corn gluten meal,respectively. The test group 3( Contr. + CA),4( 25 Myco. + CA) and 5( 50 Myco. + CA) were the basal diet,test group 1 and 2 with the addition of 0. 2% CA,respectively. Compound strains( lactic acid bacteria,6. 33 × 106 cfu/g,yeast,1. 05 × 106 cfu/g,bacillus subtilis 8. 94 × 106 cfu/g was used by solid-state fermentation of the compound feed.Before the start of fermentation,water of all processed diet was adjusted to 50%. Results showed that: 1) Dietary pH and OM content decreased significantly( P < 0. 05) along with the fermentation time,but NH_3-N and lactate levels increased significantly( P < 0. 001) under the condition of this experiment. 2) The pH and NH_3-N of diet( 0 day) decreased significantly with the elevated levels of fusarium toxin( P < 0. 001). At the end of fermentation( 18 day),the pH and NH_3-N of the control were significantly lower than both of the two toxin groups( P < 0. 001); Lactic acid content decreased significantly( P < 0. 001) with the increasing of toxin levels. The average pH and lactic acid of the whole fermentation process decreased significantly with the increasing of toxin levels( P < 0. 001). The average OM of the whole fermentation process in the control was significantly lower than 50% of the toxin group( P = 0. 044). The average NH_3-N of the whole fermentation process in the control was significantly lower than both two toxin groups( P < 0. 001). 3) The average pH of the whole fermentation process of CA treatment was significantly lower than that without CA treatment( P = 0. 018).4) The significant interaction of fusarium toxin and CA on the lactic acid at 12 d was observed( P = 0. 027). 5) There was positive correlation between pH and OM,OM and NH_3-N,NH_3-N and lactic acid( P < 0. 05),while pH and NH_3-N,pH and lactic acid,OM and lactic acid showed a significant negative correlation( P < 0. 05). In conclusion,under the experimental conditions,the fermentation parameters of pH,OM,NH_3-N and lactic acid of the compound feed were significantly affected by fusarium toxin and its level,and adding of CA can significantly affect the average pH of the whole fermentation process,and fusarium toxin and CA had significant interaction on lactic acid at 12 d.
引文
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[4]叶丙奎.混菌固态发酵对饲料营养价值及生长育肥猪生产性能的影响[D].杨凌:西北农林科技大学,2009YE Bingkui.Effects of mixed culture solid-state fermentation on feed nutritive value and performance of growthing-finishing pigs[D].Yangling:Northwest A&F University,2009
[5]付敏,何军,余冰,等.混菌固态发酵对菜籽饼营养价值及抗营养因子含量的影响[J].动物营养学报,2013,25(7):1579-1586FU M,HE J,YU B,et al.Effect of mixed microbial solidstate fermentation on nutrient values and antinutritional factor contents of rapeseed cake[J].Chinese Journal of Animal Nutrition,2013,25(7):1579-1586
[6]韩信,程茂基,吴超,等.混菌固态发酵霉变全价饲料特性的研究[J].安徽农业大学学报,2015,42(2):223-227HAN X,CHENG M J,WU C,et al.Research on the characteristics of the mixed solid-state fermentation bacteria dealing with moldy complete feed[J].Journal of Anhui Agricultural University,2015,42(2):223-227
[7]刘晓明,李玉霞,杨在宾.母猪全价配合饲料发酵前后营养物质变化分析[J].山东畜牧兽医,2014,35(11):8-10,22-23LIU X M,LI Y X,YANG Z B.Analysis of nutrient changes before and after fermentation of complete feed for sows[J].Shandong Journal of Animal Science and Veterinary Medicine,2014,35(11):8-10,22-23
[8]崔彦召.乳酸菌剂对发酵全混合日粮品质及6种霉菌毒素含量的影响[D].南京:南京农业大学,2011CUI Y Z.Effect of lactic acid bacteria inoculants on quality and content of 6 mycotoxins in fermented total mixed ration[D].Nanjing:Nanjing Agricultural University,2011
[9]HRISTOV A N,MCALLISTER T A.Effect of inoculants on whole-crop barley silage fermentation and dry matter disappearance in situ[J].Journal of Animal Science,2002,80(2):510-516
[10]赵良启,韩广业.靛酚蓝比色法的改进及其在发酵过程中的应用[J].山西大学学报(自然科学版),1999(3):265-269ZHAO L Q,HAN G Y.Improvement on Indophenol-Blue colorimetry and its application in formentation process[J].Journal of Shanxi University(Natural Science Edition),1999(3):265-269
[11]吕锋,程茂基,徐玉霞,等.混菌发酵袋装全价饲料对断奶仔猪生产性能的影响[J].饲料工业,2010,31(11):20-22LYU F,CHENG M J,XU Y X,et al.Mixed bacteria ferments completed feed of pocket on performance of weaned piglets[J].Feed Industry,2010,31(11):20-22
[12]马文强,冯杰,刘欣.微生物发酵豆粕营养特性研究[J].中国粮油学报,2008,23(1):121-124MA W Q,FENG J,LIU X.Study on the nutritional characteristics of fermented soybean meal[J].Journal of the Chinese Cereals and Oils Association,2008,23(1):121-124
[13]高思,雷明彦,齐德生,等.串珠镰刀菌毒素的理化性质,毒作用机理及中毒动物概况[J].饲料工业,2012(8):53-57GAO S,LEI M Y,QI D S,et al.The toxic effect and mechanism of moniliformin and the overview of poison animals[J].Feed Industry,2012(8):53-57
[14]KANDLER W,NADUBINSKA M,PARICH A,et al.Determination of moniliformin in maize by ion chromatography[J].Analytical and Bioanalytical Chemistry,2002,374(6):1086-1090
[15]李永凯,毛胜勇,朱伟云.益生菌发酵饲料研究及应用现状[J].畜牧与兽医,2009(3):90-93LI Y K,MAO S Y,ZHU W Y.The present situation of the research and application of probiotics fermented feed[J].Animal Husbandry&Veterinary Medicine,2009(3):90-93
[16]李绍章,赵娜,杨学海,等.不同工艺对益生菌发酵饲料感观,p H值与重量损耗的影响[J].饲料工业,2010,31(18):31-34LI S Z,ZHAO N,YANG X H,et al.Research on the effect of sensory analysis,p H and weight of lactobacillus plantarum fermentated feed technology[J].Feed Industry,2010,31(18):31-34
[17]程银华,雷雪芹,徐廷生,等.玉米秸秆揉丝微贮与传统青贮饲料发酵过程中p H和微生物的变化[J].西北农林科技大学学报:自然科学版,2014,42(5):17-21CHENG Y H,LEI X Q,XU T S,et al.Changes of p H and microorganism during the fermentation of microbial and traditional silages with corn straw knead wire[J].Journal of Northwest Sci-Tech University of Agriculture and Forestry:Natural Science Edition,2014,42(5):17-21
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