作 者：
张洪燕;黄先智;郑旺;王宁伟;韩民锦;沈以红
单 位：
农业部蚕桑功能基因组与生物技术重点实验室西南大学;家蚕基因组生物学国家重点实验室
关键词：
桑叶饲料;发酵;菌类;营养成分;粗蛋白;粗脂肪;粗纤维
摘 要：
筛选优良发酵菌剂对桑叶饲料进行人工发酵,增加桑叶饲料中的营养物质含量,可提高桑叶作为畜禽水产饲料的饲用价值。以分属于芽孢杆菌、乳酸菌、酵母菌、霉菌的18个菌株分别对桑叶进行发酵处理,测定发酵桑叶饲料中粗蛋白质、粗脂肪、粗纤维等营养成分的含量变化,结果显示:有6个菌株发酵后的桑叶饲料中,粗蛋白质含量极显著增加(P<0.001),且以康宁木霉(Trichoderma koningii)、产脘假丝酵母(Candida utilis)、地衣芽孢杆菌(Bacillus licheniformis)发酵桑叶饲料的增幅较大;有16个菌株发酵后的桑叶饲料中,粗纤维含量极显著降低(P<0.001),且以蜡状芽孢杆菌(Bacillus cereus)、地衣芽孢杆菌、热带假丝酵母(Candida tropicalis)发酵桑叶饲料的降幅较大;有10个菌株发酵后的桑叶饲料中,粗脂肪含量极显著增加(P<0.001),且以产脘假丝酵母、植物乳杆菌(Lactobacillus plantarum)、布氏乳杆菌(Lactobacillus buchneri)发酵桑叶饲料的增幅较大。生产上可选用不同的发酵菌剂对桑叶进行发酵处理,提高桑叶饲料中的粗蛋白质、粗脂肪含量和降低粗纤维的含量,以满足对不同畜禽水产动物饲养的需求。
译 名：
Screening Microorganism Agents to Ameliorate Main Nutrient Contents of Fermented Mulberry Leaf Forage
作 者：
Zhang Hongyan;Huang Xianzhi;Zheng Wang;Wang Ningwei;Han Minjin;Shen Yihong;State Key Laboratory of Silkworm Genome Biology,Key Laboratory for Sericulture Functional Genomics and Biotechnology of Agricultural Ministry,Southwest University;
关键词：
Mulberry leaf forage;;Fermentation;;Microorganism strain;;Nutrient content;;Crude protein;;Crude fat;;Crude fiber
摘 要：
To screen excellent fermentation microorganism strains for artificial fermentation of mulberry leaf forage could increase contents of nutritional substances in mulberry leaf forage and thus improve feeding value of mulberry leaf used as feed for livestock,poultry and aquiculture. Mulberry leaves were fermented with 18 microorganism strains which were selected from bacillus,lactobacillus,yeasts and molds,respectively. And the content variations of crude protein,crude fat,crude fiber and other nutrients were determined and analyzed. The detected results showed that the content of crude protein in mulberry leaf forage fermented with 6 microorganism strains was extremely significantly increased( P < 0. 001). The increase of crude protein was higher in mulberry leaf forages fermented by Candida utilis,Trichoderma koningii and Bacillus licheniformis,respectively. The content of crude fiber in mulberry leaf forage fermented with 16 microorganism strains was extremely significantly decreased( P < 0. 001). The decrease of crude fiber was greater in mulberry leaf forages fermented by Bacillus cereus,Bacillus licheniformis and Candida tropicalis,respectively. The content of crude fat in mulberry leaf forages fermented with 10 microorganism strains was extremely significantly increased( P < 0. 001). The increase of crude fat was higher in mulberry leaf forages fermented by Candida utilis,Lactobacillus plantarum and Lactobacillus buchneri,respectively. Therefore,for practical production,in order to meet the needs of various livestock,poultry and aquiculture farms,different microorganism agents should be chosen to ferment mulberry leaf forage so as to improve the contents of crude protein and crude fat and reduce the content of crude fiber in fermented mulberry leaf forage.
