动物营养学报 >

2022 , Vol. 34 >Issue 5: 3174 - 3183

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.05.044

研究论文 RESEARCH PAPER

不同添加剂和发酵天数对残次枣营养成分及链格孢霉毒素含量的影响

  • 杨劲松 ,
  • 邹婷婷 ,
  • 许涛 ,
  • 刘翻 ,
  • 刘利林 ,
  • 周小玲
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  • 1. 塔里木大学动物科学与技术学院, 阿拉尔 843300;
    2. 南昌大学分析测试中心, 江西省现代分析科学重点实验室, 南昌 330031;
    3. 新疆生产建设兵团塔里木畜牧科技重点实验室, 阿拉尔 843300
杨劲松(1996—),男,四川眉山人,硕士研究生,研究方向为动物营养与饲料。E-mail:kexuedongwu@126.com

收稿日期: 2021-10-27

  网络出版日期: 2022-05-14

基金资助

新疆生产建设兵团重点领域科技攻关计划（2020AB016）；兵团中青年领军人才计划（2020CB026）；塔里木大学研究生科研创新项目（TDGRI202033）

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Effects of Different Additives and Fermentation Days on Nutrient Composition and Alternaria Mycotoxin Contents of Residual Jujube

  • YANG Jinsong ,
  • ZOU Tingting ,
  • XU Tao ,
  • LIU Fan ,
  • LIU Lilin ,
  • ZHOU Xiaoling
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  • 1. College of Animal Science and Technology, Tarim University, Alar 843300, China;
    2. Jiangxi Provincial Key Laboratory of Modern Analytical Science, Center of Analysis and Testing, Nanchang University, Nanchang 330031, China;
    3. Tarim Animal Science and Technology Key Laboratory of Xinjiang Production and Construction Corps, Alar 843300, China

Received date: 2021-10-27

  Online published: 2022-05-14

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摘要

本试验旨在研究植物乳杆菌、鼠李糖脂及丁酸钠3种添加剂对不同发酵时间残次枣营养成分及链格孢霉毒素含量的影响。以残次骏枣为材料，分别添加3种不同浓度的添加剂发酵：1）植物乳杆菌：105、106、107 CFU/g；2）鼠李糖脂：20、40、60 g/kg；3）丁酸钠：40、80、120 g/kg。对照组不添加任何添加剂，每组12个重复。在发酵0、15、45和60 d取样测定营养成分，并在发酵60 d时检测链格孢霉毒素含量。结果表明：1）与对照组相比，添加3种浓度的植物乳杆菌均可显著提高粗蛋白质（CP）含量（P<0.05），显著降低水分、粗脂肪（EE）含量和pH （P<0.05）。与发酵0 d相比，发酵45、60 d时，水分含量分别增加9.27%、10.24%（P<0.05），发酵15、45、60 d时，CP含量分别增加14.35%、22.49%、23.44%（P<0.05），pH显著下降（P<0.05）。与对照组相比，添加3种浓度的鼠李糖脂可显著提高CP含量（P<0.05），显著降低水分含量、pH （P<0.05）。但在发酵60 d时，添加鼠李糖脂的CP、EE、酸性洗涤纤维（ADF）含量分别下降2.21%（P<0.05）、19.89%（P>0.05）、2.87%（P>0.05）。与对照组相比，添加不同浓度的丁酸钠后，EE含量显著下降（P<0.05），对CP、ADF含量没有显著影响（P>0.05）。但添加丁酸钠发酵60 d后，CP含量升高10.96%（P>0.05），水分、EE含量分别下降27.21%、31.95%（P<0.05），pH显著下降（P<0.05）。2）残次枣中主要含细交链格孢菌酮酸（TeA）及少量链格孢酚（AOH）、链格孢酚甲基乙醚（AME）、腾毒素（TEN）和AAL毒素TA1（ATT-1）。在发酵60 d时，与对照组相比，添加105 CFU/g植物乳杆菌使TeA含量降低了81.29%（P<0.05），添加60 g/kg鼠李糖脂使TeA含量降低了85.88%（P<0.05），添加40 g/kg丁酸钠使TeA含量降低了81.60%（P<0.05）。综上所述，添加植物乳杆菌能够提升残次枣的品质（CP含量上升，ADF含量下降）；添加鼠李糖脂、丁酸钠对残次枣营养成分影响较小。3种添加剂都能降低TeA含量，鼠李糖脂降低TeA含量效果最好。

关键词： 添加剂; 残次枣; 营养成分; 细交链孢菌酮酸; 链格孢霉毒素

本文引用格式

杨劲松 , 邹婷婷 , 许涛 , 刘翻 , 刘利林 , 周小玲 . 不同添加剂和发酵天数对残次枣营养成分及链格孢霉毒素含量的影响[J]. 动物营养学报, 2022 , 34(5) : 3174 -3183 . DOI: 10.3969/j.issn.1006-267x.2022.05.044

Abstract

This experiment was conducted to study the effects of three additives, Lactobacillus plantarum, rhamnoid and sodium butyrate, on the nutrient nutritional composition and Alternaria mycotoxin contents of residual jujube after fermentation at different time. The residual jujube was used as the material, and three additives with different concentrations were added for fermentation. 1) Lactobacillus plantarum:105, 106 and 107 CFU/g; 2) rhamnolipid:20, 40 and 60 g/kg; 3) sodium butyrate:40, 80 and 120 g/kg. The control group did not add any additives. There were 12 replicates in each group. Three samples were taken after fermentation for 0, 15, 45 and 60 d to determine the nutrient components and the content of Alternaria toxin at 60 d fermentation. The results showed as follows:1) compared with the control group, adding three concentrations of Lactobacillus plantarum increased crude protein (CP) content (P<0.05), and decreased the contents of moisture and ether extract (EE) and pH (P<0.05). Compared with the samples after 0 d of fermentation, the moisture content after 45 and 60 d of fermentation increased by 9.27% and 10.24% (P<0.05), respectively, CP content increased by 14.35%, 22.49% and 23.44% at 15, 45 and 60 d of fermentation (P<0.05), respectively, and pH decreased significantly (P<0.05). The supplementation of rhamnolipid at three concentrations significantly increased CP content (P<0.05), and significantly decreased moisture content and pH (P<0.05). However, after 60 d of fermentation, the contents of CP, EE and acid detergent fiber (ADF) were decreased by 2.21%(P<0.05), 19.89% (P>0.05) and 2.87% (P>0.05), respectively. Compared with the control group, the EE content significantly decreased (P<0.05), but the contents of CP and ADF were not significantly affected (P>0.05). However, after 60 d of fermentation with sodium butyrate, CP content increased by 10.96% (P>0.05), but moisture and EE contents decreased by 27.21% and 31.95% (P<0.05), and pH decreased significantly (P<0.05). 2) The main toxin of residual jujube was streptomycotic acid (TeA), and with a small amount of streptomycotic phenol (AOH), streptomycotic methyl ether (AME), tentoxin (TEN), and AAL toxin TA1 (ATT-1). Compare with the control group, the TeA content in the group adding with Lactobacillus plantarum at 105 CFU/g reduced by 81.29% (P<0.05), and the TeA content with rhamnolipid at 60 g/kg reduced by 85.88% (P<0.05), and the TeA content decreased by 81.60% in the samples adding sodium butyrate at 40 g/kg (P<0.05). In conclusion, adding Lactobacillus plantarum can improve the quality of fermented jujube (CP content increase, ADF content decrease), but adding rhamnol and sodium butyrate have little effect on the nutrient composition. All three additives can reduce TeA content, and rhamnolipid has the prior effect in reducing TeA content.

Key words： additive; residual jujube; nutrient composition; tenuazonic acid; Alternaria mycotoxin

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