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

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

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

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

RESEARCH PAPER

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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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

Cite this article

YANG Jinsong , ZOU Tingting , XU Tao , LIU Fan , LIU Lilin , ZHOU Xiaoling . Effects of Different Additives and Fermentation Days on Nutrient Composition and Alternaria Mycotoxin Contents of Residual Jujube[J]. Chinese Journal of Animal Nutrition, 2022 , 34(5) : 3174 -3183 . DOI: 10.3969/j.issn.1006-267x.2022.05.044

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