阿魏酸酯酶酶化发酵饲料饲喂三元猪的影响
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S816.32

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Effect of Ferulic Acid Esterase Fermentative Feed on the Ternary Pigs
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    摘要:

    为了研究阿魏酸酯酶在猪发酵饲料中的作用,本文将实验室制备的阿魏酸酯酶粗酶液与商品化的微生物饲料发酵剂共同制备猪酶化发酵饲料,研究酶化发酵饲料对三元猪生产性能和消化性能的影响。结果表明,阿魏酸酯酶酶化发酵饲料与普通发酵饲料相比,饲料风味大大改善,适口性提高;酸性洗涤纤维、中性洗涤纤维的降解率有显著提高(P<0.05);总氨基酸、阿魏酸、低聚木糖、单位饲料中细菌总数、乳酸菌总数的含量也有显著提高(P<0.05)。在三元猪饲喂中,酶化发酵饲料组与基础饲粮组相比,三元猪的平均日采食量、平均日增重、料肉比有显著提高(P<0.05),干物质、中性洗涤纤维、酸性洗涤纤维、粗灰分的消化率也有显著提高(P<0.05)。阿魏酸酯酶提高了发酵饲料的风味、饲料品质,酶化发酵饲料可以促进三元猪生长、提高其消化性能。

    Abstract:

    This paper was to study the effect of ferulic acid esterase on fermented pig feed. In this paper,commercial microbial feed starter cultures were blended with FAE,which was a crude enzyme solution produced by laboratory. Subsequently the mix was used to fermented pig feed,and the effects of enzymatic fermented feed on ternary pig performance and digestive properties were mainly studied. The results showed that,compared with ordinary fermented feed,the feed fermented by ferulic acid esterase significantly improved in flavor and palatability. In fact,the degradation rates of acid detergent fiber and neutral detergent fiber were significantly improved(P<0.05). The total amino,ferulic acid,xylooligosaccharides,total bacteria and lactobacillus in per gram of feed were significantly improved(P<0.05). In the ternary pigs feeding process,compared with the basal diet group,the average daily feed intake,daily weight and feed conversion rate of ternary pigs in enzyme fermented feed group were significantly improved(P<0.05),the digestibility of dry material,neutral detergent fiber,acid detergent fiber and crude ash in enzyme fermented feed group were significantly improved(P<0.05). Ferulic acid esterase can improve the flavor of fermented feed,ameliorate the quality of feed,and promote the growth of pigs as well as enhancing their digestibility.

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罗云,王镇发,梅胜,陈培钦,李夏兰.阿魏酸酯酶酶化发酵饲料饲喂三元猪的影响[J].食品与生物技术学报,2018,37(5):527-534.

LUO Yun, WANG Zhenfa, MEI Sheng, CHEN Peiqin, LI Xialan. Effect of Ferulic Acid Esterase Fermentative Feed on the Ternary Pigs[J]. Journal of Food Science and Biotechnology,2018,37(5):527-534.

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  • 在线发布日期: 2018-07-05
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