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核桃和芝麻餐的液体微生物-酶共发酵及其对生长猪营养素消化的影响

Caimei Wu¹, Meihong Li¹, Ziyun Zhou¹

¹Key Laboratory for Animal Disease-Resistance Nutrition and Feedstuffs of China Ministry of Agriculture and Rural Affairs, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China.

Animals : an open access journal from MDPI

|January 28, 2026

概括

液体共发酵通过减少反营养素和增加蛋白质来增强核桃粉和芝麻粉. 这提高了生长猪的营养消化能力和能量,为大豆提供了替代品.

科学领域:

动物营养动物营养
微生物学微生物学
生物技术是生物技术.

背景情况:

核桃粉 (WM) 和芝麻粉 (SM) 是使用不足的蛋白质副产品.
诸如色素和纤维等反营养因素限制了它们在动物料中的使用.
开发替代蛋白质来源对于可持续的猪生产至关重要.

研究的目的:

通过液体微生物-酶共发酵来增强WM和SM的营养价值.
评估发酵WM和SM对生长猪的营养消化能力的影响.
为了确定WM和SM的最佳发酵参数.

主要方法:

液体微生物-酶共发酵使用乳酸菌,Candida utilis和蛋白酶.
单因素实验和响应表面方法来优化发酵.
对抗营养因素,蛋白质含量,微观结构和微生物群落的分析.
在生长猪中进行的营养物质消化性试验,包括标准化乳腺消化性 (SID),消化能 (DE) 和代谢能 (ME).

主要成果:

发酵在WM和SM中显著减少了宁和原料纤维.
在两个发酵饭中,原蛋白和酸溶性蛋白质含量都增加了.
微结构分析显示结构松动和多糖降解.
发酵WM和SM改善了关键氨基酸 (三氨酸,三氨酸,氨酸) 的SID,并增强了SM的DE/ME.
微生物分析显示,乳酸菌和细菌在发酵后占主导地位.

结论:

液体共发酵在降解反营养因素和提高WM和SM中营养素生物可用性方面是有效的.
发酵的WM和SM显示出在猪饮食中作为可行的蛋白质替代品的潜力.
这个过程支持了减少对传统蛋白质来源 (如大豆粉) 的依赖的策略.

关键词:

养殖猪生长的猪是什么意思它们具有极端的消化性.液体发酵液体发酵是什么它具有营养价值,具有营养价值.非常规料是一种非常规的料.

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