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不同加工方法对白酒糟营养价值和体外瘤胃发酵的影响

DOI: 10.3969/j.issn.1006-267x.2011.08.023

Keywords: 白酒糟,黄孢原毛平革菌,加工方法,体外产气,发酵指标

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Abstract:

本文旨在研究不同加工方法对白酒糟营养价值和体外瘤胃发酵特性的影响。以未处理白酒糟作为对照(CK组),按白酒糟的加工方式不同设4个试验组:黄孢原毛平革菌发酵白酒糟(发酵,F组)、黄孢原毛平革菌发酵粉碎白酒糟(粉碎+发酵,CF组)、黄孢原毛平革菌发酵氨化白酒糟(氨化+发酵,AF组)、黄孢原毛平革菌发酵粉碎、氨化白酒糟(粉碎+氨化+发酵,CAF组)。测定各组白酒糟常规营养成分及体外瘤胃发酵指标。结果表明:1)黄孢原毛平革菌发酵能极显著降低白酒糟酸性洗涤木质素(ADL)含量、极显著提高粗蛋白质(CP)含量(P<0.01),粉碎+氨化+发酵3种加工方式联合处理效果最好。2)与CK组相比,CF组、AF组和CAF组理论最大产气量和产气速率极显著提高、产气延滞时间极显著降低(P<0.01);CAF组产气量、理论最大产气量和产气速率极显著高于其他各试验组(P<0.01)。3)CAF组菌体蛋白(MCP)含量显著高于其他各组(P<0.05);AF组和CAF组氨态氮(NH3-N)浓度(P<0.05)、总挥发性脂肪酸(TVFA)浓度(P<0.05)、丙酸比例(P<0.01)显著或极显著高于其他各组,乙酸/丙酸极显著低于其他各组(P<0.01)。结果提示:对白酒糟进行粉碎、氨化处理,可促进黄孢原毛平革菌对白酒糟木质素的降解,进而提高其营养价值、改善瘤胃发酵,粉碎、氨化、发酵复合加工效果最好。

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