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使用Bacillus subtilis和Aspergillus oryzae发酵的大豆粉可以积极增强菌的微生物组成和肉的表现
Novi Akhirini1, Wara Pratitis Sabar Suprayogi1, Pramita Nindya Saraswati1
1Universitas Sebelas Maret, SURAKARTA/ CENTRAL JAVA, Indonesia.
Animal bioscience
|November 20, 2025
概括
使用 Bacillus subtilis 和 Aspergillus oryzae 的发酵大豆粉 (FSBM) 改善了 brojler 的生长和营养消化能力. 这种协同效应也积极调节了肠道微生物组,以提高生产性能.
科学领域:
- 动物科学动物科学
- 微生物学 微生物学
- 营养科学 营养科学
背景情况:
- 大豆粉 (SBM) 是 brojiler饮食中的主要蛋白质来源.
- 发酵可以提高料成分的营养价值和消化能力.
研究的目的:
- 为了评估发酵SBM (FSBM) 使用Bacillus subtilis (BS) 和Aspergillus oryzae (AO) 对 brojler的表现,营养消化能力和 cecal微生物组成的影响.
- 为了确定BS和AO在FSBM生产中的协同效应.
主要方法:
- 160只Cobb 500肉被食控制 (基础),AO-FSBM,BS-FSBM或AO+BS-FSBM组合饮食35天.
- 分析了生产参数 (体重,料摄入量,FCR),营养物质消化能力 (DM,OM,CP) 和 cecal 微生物概况.
主要成果:
- 养AO+BS FSBM的肉体重和料摄入量显著增加.
- BS或AO+BS FSBM改善了干物质,有机物质和原始蛋白质的消化能力.
- AO+BS FSBM 增加了眼膜中的 Firmicutes 和 Bacteroides 的数量.
结论:
- 细菌细菌和阿斯伯吉illus oryzae协同增强SBM的营养质量.
- FSBM正面改变了的微生物群,并提高了 brojler 生产性能.
- 发酵SBM显示出作为 brojler的有价值料成分的潜力.
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