摘要
为提高棕榈粕的营养价值和消化利用率,试验以复合益生菌剂(植物乳杆菌、酿酒酵母和屎肠球菌的种子液按体积比1∶1∶1、总活菌数1×10^(8) CFU/mL)发酵棕榈粕为试验组,以初始状态的棕榈粕为对照组,基于LC-MS/MS的代谢组学等方法测定分析棕榈粕的主要成分变化。结果表明:与对照组相比,复合益生菌发酵30 d后,试验组发酵棕榈粕的玉米赤霉烯酮和呕吐毒素含量分别下降44.52%和46.95%,粗蛋白含量和18种氨基酸总量分别提高了2.46%和6.29%,蛋氨酸等13种氨基酸含量提高了2.38%~45.83%。LC-MS/MS鉴定结果表明,复合益生菌剂发酵棕榈粕可产生907个显著差异代谢物(P<0.05),其中包括404个上调化合物和503个下调化合物。此外,发酵棕榈粕的代谢物明显不同,可分为脂质分子、有机过氧化物、有机酸及其衍生物、有机杂环化合物等,主要涵盖了氨基酸、碳水化合物、胺和有机酸等丰富的代谢产物。综上所述,复合益生菌发酵棕榈粕30 d后,能够显著降低玉米赤霉烯酮和呕吐毒素含量,提高粗蛋白和氨基酸含量,并产生907个显著差异代谢物,有效提升棕榈粕的营养价值和消化利用率。
To enhance the nutritional value and digestibility of palm kernel meal,an experiment was con-ducted using a composite probiotic agent(consisting of Lactobacillus plantarum,Saccharomyces cerevisiae,and Enterococcus faecium seed liquids in a volume ratio of 1∶1∶1,with a total viable count of 1×10^(8) CFU/mL)to ferment the palm kernel meal as the experimental group,while the initial state of palm kernel meal served as the control group.The changes in the main components of the palm kernel meal were analyzed using LC-MS/MS-based metabolomics and other methods.The results showed that,compared to the control group,after 30 days of fermentation with the com-posite probiotics,the contents of zearalenone and vomitoxin in the fermented palm kernel meal of the experimental group decreased by 44.52%and 46.95%,respectively;the crude protein and total content of 18 amino acids increased by 2.46%and 6.29%,respectively;and the contents of 13 amino acids,including methionine,increased by 2.38%to 45.83%.LC-MS/MS identification results indicated that the fermentation of palm kernel meal with the composite probiotic agent produced 907 significantly different metabolites(P<0.05),including 404 upregu-lated compounds and 503 downregulated compounds.Additionally,the metabolites of the fermented palm kernel meal were significantly different and could be categorized into lipid molecules,organic peroxides,organic acids and their derivatives,organic heterocyclic compounds,etc.,mainly encompassing a rich array of metabolites such as amino acids,carbohydrates,amines,and organic acids.In summary,after 30 days of fermentation with the composite probiotics,the palm kernel meal showed a significant reduction in zearale-none and vomitoxin content,an increase in crude protein and amino acid content,and the production of 907 significantly different metabolites,effectively enhancing the nutritional value and digestibility of the palm kernel meal.
作者
吴健平
罗莎莎
陈学文
易萍
黄凤蝶
黄金榕
邹彩霞
蔡杏华
WU Jianping;LUO Shasha;CHEN Xuewen;YI Ping;HUANG Fengdie;HUANG Jinrong;ZOU Caixia;CAI Xinghua(Guangxi Vocational University of Agriculture,Guangxi Nanning 530000,China;Guangxi UBIT Bio-technology Co.,Ltd.,Guangxi Nanning 530000,China;College of Animal Science and Technology,Guangxi University,Guangxi Nanning 530004,China)
出处
《饲料工业》
北大核心
2025年第15期151-159,共9页
Feed Industry
基金
国家重点研发计划项目[2022YFD1300602]
广西自然科学基金项目[2024GXNSFDA010039]
广西农业职业技术大学校级课题[XKJ2351]
南宁市江南区科学研究与技术开发计划项目[20220620-5]。
关键词
复合益生菌
发酵棕榈粕
营养特性
代谢组学
差异代谢物
composite probiotics
fermented palm kernel meal
nutritional characterlstics
metabolomics
differential metabolites
