王晓东,麦康森,张彦娇,艾庆辉,徐玮,张文兵,胡海滨

• 1:中国海洋大学农业部水产动物营养与饲料重点实验室教育部海水养殖重点实验室

摘要(Abstract)：

采用3株黑曲霉M-1、M-6和3.316对双低菜粕进行固态发酵,探讨不同菌种在不同发酵时间对双低菜粕中2种主要抗营养因子单宁和植酸的降解效果,同时研究环境因子及营养因子对发酵降解的影响。结果表明,与对照组相比,选用的3株黑曲霉均能显著降解双低菜粕中的单宁和植酸(P<0.05),其中黑曲霉M-6在固态发酵1d时对双低菜粕中单宁和植酸的分解率显著高于对照组和其他处理组(P<0.05)。为优化发酵条件,研究了不同起始发酵温度、水分含量、pH以及碳源、氮源和金属离子对黑曲霉M-6分解双低菜粕中植酸和单宁的影响。结果表明,水分含量200%、pH=6、初始温度25℃同时加入葡萄糖、尿素、金属离子混合溶液发酵1d为黑曲霉M-6分解双低菜粕中植酸和单宁的最佳发酵条件。在此优化发酵条件下,双低菜粕中植酸含量由2.81%下降至0.63%,单宁含量由1.32%下降至0.28%。此外,双低菜粕中粗蛋白含量由37.16%提高至43.48%,粗蛋白的体外消化率由75.32%提高至79.15%。本研究为更有效的利用双低菜粕替代鱼粉提供了理论基础。

关键词(KeyWords)： 双低菜粕;黑曲霉发酵;单宁;植酸

Abstract:

Keywords:

基金项目(Foundation): 国家鲆鲽类产业技术体系项目(CARS-50-G08)资助

作者(Author): 王晓东,麦康森,张彦娇,艾庆辉,徐玮,张文兵,胡海滨

DOI: 10.16441/j.cnki.hdxb.2013.02.003

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