摘要
本试验旨在探讨不同乳酸菌固态发酵对黑水虻幼虫中主要营养成分、pH、乳酸和多肽含量的影响,试验分为4组,分别为对照组(未发酵)、试验1组(植物乳杆菌组)、试验2组(粪肠球菌组)、试验3组(嗜酸乳杆菌组),每组3个平行。将黑水虻幼虫与麸皮按1:1混合,分别添加发酵用种子液,将混匀后的样品分别装入发酵袋中,放于35℃人工气候箱中发酵3 d。结果表明:与对照组相比,试验1组、2组、3组粗纤维含量均显著下降(P﹤0.05);缬氨酸含量分别增加了11.25%(P﹤0.05)、10.00%(P﹤0.05)和16.25%(P﹤0.05),脯氨酸含量分别增加了15.73%(P﹤0.05)、13.75%(P﹤0.05)和8.99%(P﹤0.05);各组之间乳酸含量差异极显著(P﹤0.01),其中试验1组乳酸含量最高,达到了8.72%;发酵后,各试验组pH显著下降(P﹤0.01),其中试验1组pH最低;发酵后3个试验组多肽含量均显著升高(P﹤0.01)。综合考虑,优先选择植物乳杆菌作为黑水虻发酵饲料发酵剂。
In order to investigate the effects of solid-state fermentation of different lactic acid bacteria on the nutritional index,pH,lactic acid and peptide content of the black soldier fly larvae.The experiment included 4 groups,namely control group(unfermented),test group 1(Lactobacillus plantarum),test group 2(Enterococcus faecalis)and test group 3(Lactobacillus acidophilus),with three replicates per group.Black soldier fly larvae were mixed with bran at 1:1,seed solution for fermentation was added separately.The mixed samples were put into fermentation bags separately and placed in an artificial climate chamber at 35℃for 3 days.The results showed that three Lactobacillus fermentation starters could significantly reduce the crude fibre content(P<0.05)compared with the control group.The valine content increased by 11.25%(P<0.05),10.00%(P<0.05)and 16.25%(P<0.05)respectively,and the proline content increased by 15.73%(P<0.01),13.75%(P<0.01).Lactic acid content was significantly different among all groups(P<0.01),and lactic acid content in test group 1 was the highest,reaching 8.72%.The pH of each test group decreased significantly after fermentation(P<0.01),with the lowest pH in test group 1.The polypeptide content increased significantly in all three test groups after fermentation(P<0.01).In conclusion,Lactobacillus plantarum was preferred as a feed starter for black water fly fermentation.
作者
郭建来
和月
魏红芳
刘昆
姬向波
翟乐平
GUO Jianlai;HE Yue;WEI Hongfang;LIU Kun;JI Xiangbo;ZHAI Leping(Henan University of Animal Husbandry and Economy,Henan Key Laboratory of Unconventional Feed Resources Innovative Utilization,Zhengzhou,Henan Province 450045,China;Henan University of Animal Husbandry and Economy,College of Animal Science and Technology,Zhengzhou,Henan Province 450045,China;Henan Tongfa Biotechnology Co.,Ltd,Zhengzhou,Henan Province 450000,China)
出处
《中国饲料》
北大核心
2024年第1期155-159,共5页
China Feed
基金
河南省高等学校重点科研项目(22B230003)
河南省科技攻关项目(222102110390)。
关键词
乳酸菌
黑水虻幼虫
固态发酵
营养成分
lactic acid bacteria
black soldier fly larvae
solid-state fermentation
nutritional ingredient
作者简介
郭建来(1974-),男,硕士,高级畜牧师,主要从事家禽营养与饲料资源开发研究,E-mail:303442866@qq.com;通讯作者:魏红芳(1975-),女,硕士,讲师,主要从事动物营养与繁殖调控研究,E-mail:592677158@qq.com。
