摘要
为研究复合益生菌发酵玉米-菊花粕对其营养成分、霉菌毒素含量及微生物菌群组成变化的影响,试验分为两组:对照组不添加菌种,处理组则添加植物乳杆菌、枯草芽孢杆菌和酿酒酵母,单一菌种活菌浓度为1×10^(8)CFU/mL。发酵完成后,采集两组样品以进行营养成分、霉菌毒素及微生物群落组成分析。结果显示:在常规营养成分分析中,相较于对照组,处理组发酵饲料的粗蛋白质(CP)和酸溶蛋白的含量提高,分别提高38.83%和73.86%(P<0.01),粗纤维(CF)、粗灰分(Ash)、中性洗涤纤维(NDF)、酸性洗涤纤维(ADF)含量分别降低7.68%、12.22%、8.26%、5.93%(P>0.05),而粗脂肪(EE)提高12.46%(P>0.05)。在对发酵饲料霉菌毒素残留量检测中,相较于对照组,处理组呕吐毒素(DON)、黄曲霉毒素B1(AFB1)、玉米赤霉烯酮(ZEA)的含量分别降低31.19%、51.35%、26.41%(P<0.01)。微生物多样性结果表明,与对照组相比,处理组Chao1指数与Ace指数提升4.68%和5.06%(P<0.01),Shannon指数与Simpson指数分别下降11.24%和4.91%(P>0.05)。对照组和处理组微生物群落中的优势菌门均为变形菌门(Proteobacteria)、厚壁菌门(Firmicutes)、拟杆菌门(Bacteroidetes)以及放线菌门(Actinobacteria)。处理组相较对照组厚壁菌门提升488.61%(P<0.01),处理组变形菌门和放线菌门分别下降25.66%,12.34%(P>0.05),拟杆菌门下降33.33%(P<0.05)。发酵饲料对照组与处理组的微生物优势菌属为乳杆菌属(Lactobacillus)、迪茨氏菌属(Dietzid),与对照相比乳杆菌属提升2037.57%(P<0.01),为饲料发酵提供良好环境,而迪茨氏菌属并没有明显变化。本研究显示,通过复合益生菌发酵能够改善玉米-菊花粕饲料质量,提高微生物丰富度。
The aim was to study the effect of maize-chrysanthemum meal on nutrient composition,mycotoxin content and microbial flora composition.The test was divided into two groups:the control group did not add bacteria,and the treatment group added L.plantarum,B.subtilis and S.cerevisiae.The concentration of single strain live bacteria was 1×10^(8)CFU/mL.After fermentation,two groups of samples were collected for analysis of nutrient composition,mycotoxins and microbial community composition.The results showed that:(1)In conventional nutrient composition analysis,the content of fermented feed was increased by 38.83%and 73.86%(P<0.01),crude fiber(CF),crude ash(Ash),neutral washing fiber(NDF),acidic washing fiber(ADF)was decreased by 7.68%,12.22%,8.26%,5.93%(P>0.05),and crude fat(EE)incrensed by 12.46%(P>0.05).In the detection of residual residues of fermented feed,the contents of deoxynivalenol(DON),aflatoxin B1(AFB1)and zearalenone(ZEA)decreased by 31.19%,51.35%and 26.41%respectively compared with the control group(P<0.01).(2)The microbial diversity results showed that the Chao1 index and Ace index increased by 4.68%and 5.06%(P<0.01),and the Shannon index and SIMPSION index decreased by 11.24%and 4.91%(P>0.05).For the fermented feed test,control and treatment groups,the dominant bacteria in the microbial community were Proteobacteria,Firmicutes,Bacteroidetes and Actinobacteria.Compared with the control group,Firmicutes increased by 488.61%(P<0.05),while in the treatment group,Proteobacteria and Actinobacteria decreased by 25.66%,12.34%(P>0.05),and Bacterotes decreased by 33.33%(P<0.05).The microbial dominant bacteria in the control group and treatment group were Lactobacillus and Dizella,and compared with the control group,Lactobacillus increased by 2037.57%(P<0.01),providing a good environment for feed fermentation,while Dizella did not change significantly.This study showed that the fermentation improved the feed quality and microbial richness.
作者
韩普乐
佘高庆
王渊锋
薛正芬
王晶
杨会国
张云生
侯敏
HAN Pule;SHE Gaoqing;WANG Yuanfeng;XUE Zhengfen;WANG Jing;YANG Huiguo;ZHANG Yunsheng;HOU Min(College of Animal Science,Xinjiang Agricultural University,Urumqi,Xinjiang 830052,China;College of Animal Science,Agricultural University,Alar,Xinjiang 843300,China;Institute of Animal Husbandry,Xinjiang Academy of Animal Sciences,Urumqi,Xinjiang 830011,China;Institute of Microbiological Application,Xinjiang Academy of Agricultural Sciences,Urumqi,Xinjiang 830091,China)
出处
《中国饲料》
北大核心
2026年第1期144-149,共6页
China Feed
基金
自治区农区肉羊品种选育计划(xjnqry-2024TD02)
自治区现代农业产业技术体系(XJARS-09-24)
新疆农业科学院科技创新稳定支持专项子课题(xjnkywdzc-2023005-2-2)。
关键词
复合益生菌发酵
玉米
菊花粕
营养价值
微生物多样
compound probiotic fermentation
corn
chrysanthemum meal
nutritional value
microbial diversity
