本文選題：菜籽餅 + 硫代葡萄糖苷�。� 參考：《安徽農(nóng)業(yè)大學(xué)》2015年碩士論文

【摘要】：微生物發(fā)酵可提高飼料的利用效率,是目前改善低質(zhì)蛋白質(zhì)飼用品質(zhì)的有效方法之一。目前有關(guān)低質(zhì)蛋白質(zhì)飼料——菜籽粕的飼用品質(zhì)改良研究較多,而有關(guān)菜籽餅的飼用品質(zhì)改良研究較少。因此,本研究通過篩選高效硫苷降解菌株,對菜籽餅進行飼用品質(zhì)的發(fā)酵改良,進而通過代謝試驗和飼養(yǎng)試驗探討該菌種發(fā)酵菜籽餅飼喂豬的營養(yǎng)價值,以及在豬日糧中的最適添加量。1硫苷高效降解菌株的篩選、鑒定和培養(yǎng)條件優(yōu)化。本研究以菜籽餅廠表層(1-3cm)和深層(3-6cm)土壤為分離源,利用牛肉膏蛋白胨和MRS培養(yǎng)基分離和純化菌株,分別通過好氧和厭氧篩選得到菌株Y4和R1,再經(jīng)16S rRNA基因序列分析確定菌株的分類地位。采用單因素和正交試驗優(yōu)化菌株Y4和R1的培養(yǎng)基碳氮源和培養(yǎng)條件。結(jié)果顯示,Y4和R1分別與蠟樣芽孢桿菌(Bacillus cereus)和植物乳桿菌(Lactobacillus plantarum)親緣關(guān)系最近。菌株Y4和R1最優(yōu)碳源為玉米粉,添加量均為10g/L;最優(yōu)氮源為發(fā)酵芝麻粕,添加量均為15g/L。菌株Y4最優(yōu)培養(yǎng)條件為初始pH值為7.0,培養(yǎng)溫度為37℃,培養(yǎng)時間為24 h,震蕩頻率為150r/min。菌株R1最優(yōu)培養(yǎng)條件為初始pH值為6.5,培養(yǎng)溫度為35℃,培養(yǎng)時間為32 h。2菜籽餅發(fā)酵條件優(yōu)化。本研究采用單因素和正交試驗優(yōu)化菌株Y4和R1固態(tài)好氧發(fā)酵條件:接種量、發(fā)酵溫度、發(fā)酵時間、料水比(w/v)和麩皮添加量。結(jié)果顯示,混菌發(fā)酵最優(yōu)組合為Y4接種量為10%,R1接種量為9%,料水比(w/v)為1:1,麩皮與菜籽餅質(zhì)量比為1:10(以干物質(zhì)計),發(fā)酵溫度為30℃,發(fā)酵時間為72 h。本研究混菌發(fā)酵效果優(yōu)于單菌發(fā)酵,驗證試驗測得硫苷、異硫氰酸酯(ITC)和VA唑烷硫酮(OZT)的降解率分別為67.26%、60.38%和53.24%,粗蛋白和小肽含量提高了2.74和2.4個百分點。Y4和R1混合固態(tài)發(fā)酵菜籽餅?zāi)軌蛴行Ы到饬蜍盏瓤範(fàn)I養(yǎng)因子,可大大改善菜籽餅的飼用品質(zhì)。3發(fā)酵菜籽餅營養(yǎng)價值評定。選擇3頭健康回腸末端安裝“T”型瘺管的雜交閹公豬(杜×長×大,75±1.34 kg),飼喂玉米淀粉—蛋白半純合日糧,分別以菜籽餅、發(fā)酵菜籽餅和酪蛋白作為唯一蛋白源,酪蛋白用于測定內(nèi)源氮損失,外源指示劑三氧化二鉻(Cr2O3)的添加量為0.3%,對菜籽餅發(fā)酵前后的營養(yǎng)價值進行評定。結(jié)果顯示,發(fā)酵菜籽餅的消化能(DE)和代謝能(ME)分別為12.11和10.99 MJ/kg,顯著高于菜籽餅(P0.05)。發(fā)酵菜籽餅的干物質(zhì)和粗蛋白質(zhì)的表觀消化率較未發(fā)酵的菜籽餅分別提高了7.67%和13.66%(P0.05);回腸粗蛋白質(zhì)表觀(真)消化率為79.38%(86.67%),均顯著高于菜籽餅(P0.05)。除纈氨酸(Val)、苯丙氨酸(Phe)、精氨酸(Arg)和胱氨酸(Cys)外,發(fā)酵菜籽餅中必需氨基酸和非必需氨基酸的回腸表觀和真消化率均顯著高于菜籽餅(P0.05)。混菌固態(tài)發(fā)酵有效地改善菜籽餅的飼用品質(zhì),顯著提高了菜籽餅養(yǎng)分消化利用率。4發(fā)酵菜籽餅在生長肥育豬日糧中的應(yīng)用。選擇健康、體重均勻的三元雜交豬(杜×長×大,48±2.32kg)48頭,分為3組,每組2圈,每圈8頭(3公5母),均采用全自動飼喂系統(tǒng)飼喂,試驗日糧采用發(fā)酵菜籽餅等能等蛋白替代豆粕。試驗豬分為生長階段(48~65kg)和育肥階段(66~90kg)。對照組飼喂基礎(chǔ)日糧,生長階段:試驗1組發(fā)酵菜籽餅替代30%豆粕,試驗2組發(fā)酵菜籽餅替代60%豆粕。育肥階段:試驗1組發(fā)酵菜籽餅替代50%豆粕,試驗2組發(fā)酵菜籽餅替代100%豆粕。分別檢測兩階段豬的生長性能、血清生化指標(biāo)和腸道大腸桿菌和乳酸菌變化。結(jié)果顯示,生長階段發(fā)酵菜籽餅替代30%豆粕和育肥階段發(fā)酵菜籽餅替代50%豆粕對豬的生長性能無不良影響,且改善了機體蛋白質(zhì)和糖代謝及腸道大腸桿菌和乳酸菌組成,促進機體生長發(fā)育。發(fā)酵菜籽餅?zāi)軌蛴行Ц纳撇俗扬灥娘曈闷焚|(zhì),提高了菜籽餅在日糧中的添加比例。
[Abstract]:Microbial fermentation can improve the utilization efficiency of feed and is one of the effective methods to improve the feeding quality of low quality protein. At present, there are many studies on the improvement of the feeding quality of the low quality protein feed - rapeseed meal, and the research on the improvement of the feeding quality of the rapeseed cake is less. The feeding quality of rapeseed cake was improved by fermentation, and then the nutritional value of the rapeseed cake fed by this strain was studied by metabolic test and feeding test, and the optimum addition of.1 glucosinolates in the pig's diet was screened, the identification and culture conditions were optimized. The research was based on the surface (1-3cm) and the deep (3-6cm) soil of the rapeseed cake factory. The soil was separated and purified by beef extract peptone and MRS medium. Strains Y4 and R1 were screened by aerobic and anaerobic screening, and the classification status of the strain was determined by 16S rRNA gene sequence analysis. The medium carbon and nitrogen sources and culture conditions were optimized by single factor and orthogonal test. The results showed that Y4 and R1 scores were found. The closest relationship with Bacillus cereus (Bacillus cereus) and Lactobacillus plantarum (Lactobacillus plantarum). The optimum carbon source of the strain Y4 and R1 is corn flour, the addition amount is 10g/L, the optimal nitrogen source is fermented sesame seed meal. The optimum conditions for the Y4 optimum culture of 15g/L. strain are the initial pH value of 7, the culture temperature of 37, and the culture time of 24. H, the optimal culture condition of 150r/min. strain R1 was the initial pH value of 6.5, the culture temperature of 35 C and the fermentation conditions of 32 H.2 rapeseed cake. The single factor and orthogonal experiment were used to optimize the aerobic fermentation conditions of strain Y4 and R1: inoculation amount, fermentation temperature, fermentation time, feed water ratio (w/v) and bran addition. The results showed that the optimum combination of Y4 inoculation was 10%, R1 inoculation was 9%, the ratio of feed to water (w/v) was 1:1, the mass ratio of bran and rapeseed cake was 1:10 (with dry matter), fermentation temperature was 30, and the fermentation time was 72 h.. The fermentation effect of mixed bacteria was better than single bacteria fermentation, and the test was made of thiocyanate, ITC and OZT (OZT). The degradation rates were 67.26%, 60.38% and 53.24% respectively. The crude protein and small peptide content increased by 2.74 and 2.4 percentage points.Y4 and R1 mixed solid fermented rapeseed cake to effectively degrade the anti nutritional factors such as glucosinolates, which could greatly improve the nutritional value of the rapeseed cake with the feeding quality.3 fermented rapeseed cake. A "T" type fistula was installed at the end of 3 healthy ileum. The hybrid castration pig (DU x long x big, 75 + 1.34 kg) was fed corn starch protein semi homozygous diet with rapeseed cake, fermented rapeseed cake and casein as the only egg white source. Casein was used to determine the loss of endogenous nitrogen. The addition of Cr2O3 was 0.3%. The nutritional value of the rapeseed cake before and after fermentation was carried out. The results showed that the digestion energy (DE) and metabolic energy (ME) of the fermented rapeseed cake were 12.11 and 10.99 MJ/kg, respectively, which were significantly higher than the rapeseed cake (P0.05). The apparent digestibility of the dried rapeseed cake was 7.67% and 13.66% (P0.05) higher than that of the unfermented rapeseed cake, and the apparent digestibility of the ileum crude protein was 79.38% (86.67). Except valine (Val), phenylalanine (Phe), arginine (Arg) and cystine (Cys), the ileum apparent and true digestibility of essential amino acids and non essential amino acids in the fermented rapeseed cake were significantly higher than those of the rapeseed cake (P0.05). The solid fermentation of mixed bacteria effectively improved the feeding quality of the rapeseed cake and significantly improved the vegetable cake (P0.05). The application of seed cake nutrient digestion and utilization rate.4 fermented rapeseed cake in growing fattening pig's diet, the three yuan hybrid pig (DU x long x big, 48 2.32kg) was selected for 48 heads, which were divided into 3 groups, each group was 2 laps, 8 heads per circle (3 male 5 mother), all of them were fed with full automatic feeding system, and the experimental diet used fermented rapeseed cake and other proteins instead of soybean meal. The experimental pigs were divided into the growth stage (48~65kg) and the fattening stage (66~90kg). The control group was fed the basal diet and the growth stage: 1 groups of fermented rapeseed cakes instead of 30% soybean meal, and 2 groups of fermented rapeseed cakes instead of 60% soybean meal. The fattening stage was replaced by 1 groups of rapeseed cakes instead of 50% soybean meal, and 2 groups of fermented rapeseed cakes replaced 100% soybean meal. The two order was detected respectively. The growth performance, serum biochemical indexes and intestinal colibacilli and lactic acid bacteria in the intestine were changed. The results showed that the replacement of 30% soybean meal and 50% soybean meal by the fermentation rapeseed cake in the growing stage had no adverse effect on the growth performance of the pig, and improved the body protein and sugar metabolism, intestinal Escherichia coli and lactic acid bacteria, and promoted the composition of the intestinal bacteria and lactic acid bacteria. The fermented rapeseed cake can effectively improve the feeding quality of rapeseed cake and increase the proportion of rapeseed cake in the diet.

【學(xué)位授予單位】：安徽農(nóng)業(yè)大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2015
【分類號】：S828.5

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