Chinese Journal of Animal Nutrition >

2023 , Vol. 35 >Issue 9: 6111 - 6120

DOI: https://doi.org/10.12418/CJAN2023.560

RESEARCH PAPER

Effects of Solid-State Fermentation of Wheat Straw with Pleurotus eryngii and Lentinula edodes on Its Nutritional Value

  • GAO Xuhong , 1 ,
  • ZHANG Lujun 2 ,
  • LIANG Xiaojun 1 ,
  • MAO Lei , 1, *
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  • 1 Institute of Animal Science, Ningxia Academy of Agriculture and Forestry Sciences, Yinchuan 750002, China
  • 2 Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
* associate professor, E-mail:

Received date: 2023-03-14

  Online published: 2023-09-13

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Abstract

This experiment was conducted to study the effects of solid-state fermentation of wheat straw with Pleurotus eryngii and Lentinula edodes on its nutritional value. Three stains of Pleurotus eryngii [21XB-3 (group 1), 21XB-10 (group 2) and ACCC 50961 (group 3)] and three stains of Lentinula edodes [241 (group 4), 243 (group 5) and 213 (group 6)] were selected for solid-state fermentation of wheat straw, and no strains were inoculated on wheat straw in the control group. The contents of conventional nutrients, organic acids, fiber components and amino acids in the fermentation substrate were determined after 48 days of fermentation at 23 ℃. The results showed as follows: 1) in Pleurotus eryngii group, the dry matter (DM) content in the fermentation substrate of group 2 was higher, and there were no significant differences in the contents of other conventional nutrients among all groups (P>0.05); the lactic acid content in the fermentation substrate of group 3 was significantly higher than that of group 1 (P<0.05), but had no significant difference with that of group 2 (P>0.05); the contents of neutral detergent fiber (NDF), cellulose (CL) and holocellulose (HoC) in the fermentation substrate of group 2 were significantly lower than those of group 1 (P<0.05); the amino acid contents in the fermentation substrate of group 2 were higher. In Lentinula edodes group, the crude protein (CP) content in the fermentation substrate of group 4 was significantly higher than that of groups 5 and 6 (P<0.05), and the contents of crude ash (Ash) and calcium (Ca) in the fermentation substrate of group 4 were significantly higher than those of group 6 (P<0.05); the pH in the fermentation substrate of group 4 was significantly lower than that of group 5 (P<0.05), and the lactic acid content was significantly higher than that of group 6 (P<0.05); the hemicellulose (HC) content in the fermentation substrate of group 5 was significantly lower than that of group 6 (P<0.05), but had no significant difference with that of group 4 (P>0.05); the amino acid contents in the fermentation substrate of group 4 were higher. 2) Compared with Pleurotus eryngii group, the mean contents of CP, Ash and phosphorus (P) and the mean contents of lactic acid and acetic acid in the fermentation substrate of Lentinula edodes group were significantly increased (P<0.05), the mean pH and contents of fiber components (except HC) were significantly decreased (P<0.05), and the mean contents of most amino acids, essential amino acids, non-essential amino acids and total amino acids were significantly increased (P<0.05). 3) Compared with the control group, the mean contents of DM, CP, Ca and P in the fermentation substrate in Pleurotus eryngii and Lentinula edodes groups were significantly increased (P<0.05), the mean pH and acetic acid content were significantly decreased (P<0.05), the mean contents of NDF, HC, HoC and acid detergent lignin (ADL) were significantly decreased (P<0.05), and the mean contents of most amino acids, non-essential amino acids and total amino acids were significantly increased (P<0.05); in addition, the mean contents of Ash and lactic acid in the fermentation substrate in Lentinula edodes group were significantly increased (P<0.05), the mean ADF content were significantly decreased (P<0.05), and the mean contents of glutamic acid, valine, lysine and essential amino acids were significantly increased (P<0.05). In conclusion, the improvement effects of Lentinula edodes fermentation on the nutritional value of wheat straw is better than that of Pleurotus eryngii fermentation, among which the fermentation effects of Pleurotus eryngii 21XB-10 and Lentinula edodes 241 are better.

Key words： Pleurotus eryngii; Lentinula edodes; wheat straw; nutritional value

Cite this article

GAO Xuhong , ZHANG Lujun , LIANG Xiaojun , MAO Lei . Effects of Solid-State Fermentation of Wheat Straw with Pleurotus eryngii and Lentinula edodes on Its Nutritional Value[J]. Chinese Journal of Animal Nutrition, 2023 , 35(9) : 6111 -6120 . DOI: 10.12418/CJAN2023.560

秸秆作为粗饲料被普遍应用于畜禽养殖中,然而未经处理的秸秆质地坚硬、粗糙,动物咀嚼困难、适口性差是其作为动物饲料的重要限制因素,且秸秆细胞壁硅化程度较高,这阻碍了瘤胃微生物利用秸秆中的纤维成分[1-2]。目前,我国对秸秆饲料的加工调制方式单一,营养价值未被有效挖掘,影响了家畜对秸秆饲料的采食量和营养物质的利用率[3]。微生物发酵技术的应用不仅可以改善粗饲料的营养价值,还能将非常规饲料原料转化成为动物可以消化吸收的饲料原料,因此被广泛应用于养殖业。
杏鲍菇(Pleurotus eryngii)和香菇(Lentinula edodes)富含蛋白质、矿物质、维生素及多糖等多种营养成分,有很高的食用价值和药用价值[4]。同时,它们有着利用白腐真菌对木质纤维降解的特性,可通过自身酶(锰过氧化物酶和漆酶等)或非酶(自由基等)系统将木质素降解为小分子碎片,从而打破木质素与结构性碳水化合物的连接[5]。Atalar等[6]使用香菇和杏鲍菇固态发酵玉米秸秆30~40 d,可提高中性洗涤纤维(neutral detergent fiber,NDF)、酸性洗涤纤维(acid detergent fiber,ADF)、酸性洗涤木质素(acid detergent lignin,ADL)和干物质(dry matter,DM)的真实消化率,有改善饲用玉米秸秆质量的潜力。张晓红等[7]使用香菇和杏鲍菇发酵玉米秸秆,会改变玉米秸秆的二级分子结构和纤维组分,降解玉米秸秆中的ADL含量,提高其营养价值。白腐真菌发酵技术用于提高秸秆饲料的适口性和消化率,可减少家畜对粮食的依赖,降低饲料成本,提高养殖效益。然而,不同菌种、不同菌株对同一秸杆的纤维降解能力和营养组分改善能力存在显著差异[8-9]。因此,本试验分别选用3株杏鲍菇和3株香菇真菌发酵小麦秸秆,旨在探究这2种真菌对小麦秸秆常规营养成分、有机酸、纤维组分和氨基酸含量的影响,为今后真菌应用于改善秸秆饲料营养价值提供参考。

1 材料与方法

1.1 发酵原料及菌种

试验用小麦秸秆取自宁夏本地贮存良好的风干小麦秸秆,机械切碎至3~5 cm。
试验用杏鲍菇菌株ACCC 50961源自中国农业微生物保藏中心,其余杏鲍菇和香菇菌株源自上海市农业科学院食用菌研究所,具体菌株编号及名称见表1。
表1 菌株编号及名称

Table 1 Strain number and name

编号 Number 名称 Name 编号 Number 名称 Name
杏鲍菇 Pleurotus eryngii 香菇 Lentinula edodes
1 21XB-3 4 241
2 21XB-10 5 243
3 ACCC 50961 6 213

1.2 原种制备

将高粱籽浸泡过夜,用沸水煮30 min后沥干水分,与碳酸钙(24 g/kg)和无水硫酸钙(6.8 g/kg)搅拌均匀,分装至530 mL带滤条的培养瓶中,每瓶220 g,于121 ℃灭菌30 min后冷却至室温。

1.3 菌种活化及扩大培养

将长满菌株的试管从2 ℃冰箱取出,于室温(20 ℃)下过夜后转接至马铃薯葡萄糖琼脂(potato dextrose agar,PDA)固体培养基(CM0139,Oxoid,英国)上,于23 ℃恒温培养至菌丝长满琼脂板。取2块(约1.5 cm2)长满真菌的琼脂块接种在高粱籽原种上,待真菌长满高粱籽后用于小麦秸秆固态发酵。

1.4 固态发酵

试验设置7个组,其中1组~3组分别接种1~3号杏鲍菇真菌(杏鲍菇组),4组~6组分别接种4~6号香菇真菌(香菇组),对照组(CON组)不接种菌株,每组3个重复,其他处理条件均相同,具体操作如下:
将小麦秸秆装入单孔网袋(孔径1.5 mm)中,在自来水中浸泡过夜后沥水2~3 h,分装至带有滤条的培养袋(PPD50/SEU2/V19-32,Sac O2,比利时)中,每袋约270 g,于121 ℃灭菌1 h后冷却至室温,接种7 g长满真菌的高粱籽并混匀,用封口机密封,于23 ℃避光培养48 d。发酵结束后取部分新鲜样品于-20 ℃贮存,用于测定pH及有机酸含量;剩余样品烘干后用于测定小麦秸秆常规营养成分、纤维组分和氨基酸含量。

1.5 营养成分测定指标及方法

pH及有机酸含量:取4 g发酵前后的小麦秸秆新鲜样品,加入40 mL去离子水浸提40 min后,采用pH酸度计测定;有机酸含量采用离子色谱法测定。
DM、粗灰分(crude ash,Ash)、粗蛋白质(crude protein,CP)、粗脂肪(ether extract,EE)、磷(P)、钙(Ca)和氨基酸含量分别参照GB/T 6435—2014、GB/T 6438—2007、GB/T 6432—2018、GB/T 6433—2006、GB/T 6437—2018、GB/T 6436—2018和GB/T 18246—2019测定。
ADF、NDF和ADL含量参照Van Soest等[10]的方法测定。
半纤维素(hemicellulose,HC)、纤维素(cellulose,HL)和综纤维素(holocellulose,HoC)含量参照Ren等[11]的方法计算,相对饲喂价值(relative feeding value,RFV)参照牟怡晓等[12]的方法计算。

1.6 数据统计分析

试验数据使用Excel 2021进行整理后,采用SPSS 26.0统计软件中的one-way ANOVA方法进行方差分析,并采用Duncan氏法进行多重比较,结果用“平均数±标准差”表示,P>0.05为差异不显著,P<0.05为差异显著。

2 结果与分析

2.1 杏鲍菇和香菇对固态发酵小麦秸秆常规营养成分含量的影响

由表2可知,在杏鲍菇组中,2组发酵底物的DM含量显著高于3组(P<0.05),与1组差异不显著(P>0.05);各组之间发酵底物的CP、EE、Ash、Ca和P含量差异均不显著(P>0.05)。在香菇组中,4组发酵底物的CP含量显著高于5组和6组(P<0.05);4组发酵底物的Ash和Ca含量显著高于6组(P<0.05),与5组差异不显著(P>0.05);各组之间发酵底物的DM、EE和P含量差异均不显著(P>0.05)。杏鲍菇组和香菇组之间发酵底物的DM、EE和Ca含量平均值差异不显著(P>0.05),香菇组发酵底物的CP、Ash和P含量平均值显著高于杏鲍菇组(P<0.05)。综合比较发现,杏鲍菇组和香菇组发酵底物的DM、CP、Ca和P含量平均值显著高于对照组(P<0.05),EE含量平均值显著低于对照组(P<0.05);香菇组发酵底物的Ash含量平均值显著高于对照组(P<0.05)。
表2 杏鲍菇和香菇对固态发酵小麦秸秆常规营养成分含量的影响

Table 2 Effects of Pleurotus eryngii and Lentinula edodes on conventional nutrient contents of wheat straw in solid-state fermentation%

项目
Items		 对照组
CON group		 杏鲍菇组 Pleurotus eryngii group 香菇组 Lentinula edodes group
1组
Group 1		 2组
Group 2		 3组
Group 3		 平均值
Mean		 4组
Group 4		 5组
Group 5		 6组
Group 6		 平均值
Mean
干物质 DM 23.42
±0.59Bc		 40.79
±0.86a		 41.00
±2.11a		 38.48
±1.01b		 40.09
±1.74A		 38.68
±0.16b		 39.05
±0.46ab		 39.25
±0.86ab		 38.99
±0.55A
粗蛋白质 CP 4.29
±0.24Cd		 4.96
±0.12c		 5.32
±0.32c		 5.33
±0.16c		 5.20
±0.26B		 6.59
±0.12a		 5.93
±0.45b		 5.82
±0.24b		 6.11
±0.45A
粗脂肪 EE 1.27
±0.10Aa		 0.62
±0.10b		 0.60
±0.23b		 0.38
±0.16b		 0.53
±0.19B		 0.44
±0.14b		 0.45
±0.10b		 0.35
±0.10b		 0.41
±0.11B
粗灰分 Ash 6.60
±0.19Bc		 6.66
±0.23c		 6.81
±0.37c		 6.75
±0.13c		 6.74
±0.24B		 7.81
±0.61a		 7.50
±0.07ab		 7.16
±0.13bc		 7.49
±0.42A
钙 Ca 0.25
±0.03Bc		 0.32
±0.03bc		 0.37
±0.04b		 0.37
±0.02b		 0.35
±0.04A		 0.47
±0.11a		 0.40
±0.03ab		 0.38
±0.01b		 0.42
±0.07A
磷 P 0.04
±0.01Cb		 0.07
±0.01a		 0.07
±0.00a		 0.07
±0.00a		 0.07
±0.00B		 0.08
±0.01a		 0.08
±0.01a		 0.08
±0.01a		 0.08
±0.01A

同行数据肩标无字母或相同字母表示差异不显著(P>0.05),不同小写字母表示不同菌株间差异显著(P<0.05),不同大写字母表示杏鲍菇组和香菇组平均值之间以及与对照组之间差异显著(P<0.05)。下表同。

In the same row, values with no letter or the same letter superscripts mean no significant difference (P>0.05), while with different small letter superscripts mean significant difference among different strains (P<0.05), and with different capital letter superscripts mean significant difference in means between Pleurotus eryngii group and Lentinula edodes group as well as compared with the CON group (P<0.05). The same as below.

2.2 杏鲍菇和香菇真菌对固态发酵小麦秸秆pH和有机酸含量的影响

由表3可知,在杏鲍菇组中,3组发酵底物的乳酸含量显著高于1组(P<0.05),与2组差异不显著(P>0.05);2组发酵底物的乙酸含量显著低于3组(P<0.05),与1组差异不显著(P>0.05);各组之间发酵底物的pH和丙酸含量差异不显著(P>0.05)。在香菇组中,4组发酵底物的pH显著低于5组(P<0.05),与6组差异不显著(P>0.05);4组发酵底物的乳酸含量显著高于6组(P<0.05),与5组差异不显著(P>0.05);4组发酵底物的乙酸含量显著低于5组(P<0.05),与6组差异不显著(P>0.05);各组之间发酵底物的丁酸含量差异不显著(P>0.05);各组发酵底物均未检出丙酸。香菇组发酵底物的pH平均值显著低于杏鲍菇组(P<0.05),乳酸和乙酸含量显著高于杏鲍菇组(P<0.05),两者丁酸含量差异不显著(P>0.05)。综合比较发现,杏鲍菇组和香菇组发酵底物的pH和乙酸含量显著低于对照组(P<0.05),香菇组发酵底物的乳酸含量显著高于对照组(P<0.05),对照组发酵底物未检出丙酸和丁酸。
表3 杏鲍菇和香菇对固态发酵小麦秸秆pH和有机酸含量的影响

Table 3 Effects of Pleurotus eryngii and Lentinula edodes on pH and organic acid content of wheat straw in solid-state fermentation

项目
Items		 对照组
CON group		 杏鲍菇组 Pleurotus eryngii group 香菇组 Lentinula edodes group
1组
Group 1		 2组
Group 2		 3组
Group 3		 平均值
Mean		 4组
Group 4		 5组
Group 5		 6组
Group 6		 平均值
Mean
pH 5.83
±0.05Aa		 4.98
±0.03b		 4.97
±0.02b		 5.02
±0.02b		 4.99
±0.03B		 4.25
±0.07d		 4.36
±0.07c		 4.29
±0.08cd		 4.30
±0.08C
有机酸 Organic acid/(g/kg)
乳酸
Lactic acid		 7.20
±0.48Bd		 7.14
±0.61d		 7.35
±1.02cd		 9.05
±1.16c		 7.85
±1.23B		 13.67
±1.30a		 12.35
±1.10ab		 10.98
±1.03b		 12.34
±1.53A
乙酸
Acetic acid		 66.08
±2.46Aa		 18.47
±3.50e		 15.90
±3.61e		 25.17
±0.21d		 19.85
±4.85C		 42.15
±1.25c		 49.29
±5.92b		 36.65
±4.51c		 42.70
±6.66B
丙酸
Propionic acid		 16.28
±2.24		 18.05
±1.60		 19.27
±2.06		 17.86
±2.16
丁酸
Butyric acid		 4.55
±0.61b		 4.73
±1.25b		 8.06
±1.06a		 5.78
±1.92		 3.79
±0.41b		 5.07
±0.17b		 4.26
±0.47b		 4.37
±0.65

2.3 杏鲍菇和香菇对固态发酵小麦秸秆纤维组分的影响

由表4可知,在杏鲍菇组中,2组发酵底物的NDF、CL和HoC含量显著低于1组(P<0.05),与3组差异不显著(P>0.05);2组发酵底物的RFV显著高于1组(P<0.05),与3组差异不显著(P>0.05);各组之间发酵底物的ADF、HC和ADL含量差异均不显著(P>0.05)。在香菇组中,5组发酵底物的HC含量显著低于6组(P<0.05),与4组差异不显著(P>0.05);各组之间发酵底物的NDF、ADF、CL、HoC、ADL含量以及RFV差异均不显著(P>0.05)。除HC含量外,香菇组发酵底物的各纤维组分含量平均值显著低于杏鲍菇组(P<0.05),RFV平均值显著高于杏鲍菇组(P<0.05)。综合比较发现,杏鲍菇组和香菇组发酵底物的NDF、HC、HoC和ADL含量平均值显著低于对照组(P<0.05),RFV平均值显著高于对照组(P<0.05);香菇组发酵底物的ADF含量平均值显著低于对照组(P<0.05)。
表4 杏鲍菇和香菇对固态发酵小麦秸秆纤维组分的影响

Table 4 Effects of Pleurotus eryngii and Lentinula edodes on fiber components of wheat straw in solid-state fermentation%

项目
Items		 对照组
CON group		 杏鲍菇组 Pleurotus eryngii group 香菇组 Lentinula edodes group
1组
Group 1		 2组
Group 2		 3组
Group 3		 平均值
Mean		 4组
Group 4		 5组
Group 5		 6组
Group 6		 平均值
Mean
中性洗涤纤维
NDF		 80.07
±1.33Aa		 69.89
±0.24b		 64.21
±4.48c		 66.28
±0.59c		 66.79
±3.36C		 59.08
±0.46d		 57.62
±0.36d		 60.77
±0.61d		 59.16
±1.43B
酸性洗涤纤维
ADF		 49.27
±1.19Aa		 50.06
±0.35a		 46.47
±2.44ab		 48.03
±0.46a		 48.19
±2.00A		 43.65
±0.92bc		 43.83
±0.97bc		 42.27
±4.60c		 43.25
±2.51B
半纤维素
HC		 30.80
±0.76Aa		 19.83
±0.34b		 17.74
±2.05bc		 18.26
±0.16bc		 18.61
±1.41B		 15.43
±0.55cd		 13.79
±1.32d		 18.50
±4.99bc		 15.91
±3.32B
纤维素
CL		 39.75
±0.52Bb		 45.67
±0.34a		 42.28
±1.50b		 42.98
±0.41ab		 43.64
±1.74A		 40.63
±1.59b		 41.90
±0.53b		 39.72
±4.22b		 40.75
±2.46B
综纤维素
HoC		 70.56
±0.38Aa		 65.50
±0.02b		 60.02
±3.55cd		 61.24
±0.41c		 62.25
±3.07B		 56.06
±1.04e		 55.69
±0.80e		 58.23
±0.79de		 56.66
±1.41C
酸性洗涤木质素
ADL		 9.51
±0.99Aa		 4.39
±0.22b		 4.19
±0.94b		 5.04
±0.41b		 4.54
±0.65B		 3.02
±0.75c		 1.93
±0.45c		 2.55
±0.45c		 2.50
±0.68C
相对饲喂价值
RFV		 58.72
±1.96Cd		 66.42
±0.49c		 76.74
±8.33b		 72.27
±1.13bc		 71.81
±6.15B		 86.43
±1.75a		 88.40
±0.71a		 85.66
±4.99a		 86.83
±2.93A

2.4 杏鲍菇和香菇对固态发酵小麦秸秆氨基酸含量的影响

由表5可知,在杏鲍菇组中,2组发酵底物的天冬氨酸、甘氨酸和苏氨酸含量显著高于1组(P<0.05),与3组差异不显著(P>0.05);2组发酵底物的丝氨酸、谷氨酸、脯氨酸、丙氨酸、异亮氨酸、非必需氨基酸和总氨基酸含量显著高于1组和3组(P<0.05);2组发酵底物的苯丙氨酸含量显著低于3组(P<0.05),与1组差异不显著(P>0.05);各组之间发酵底物的酪氨酸、缬氨酸、亮氨酸、组氨酸、赖氨酸、精氨酸和必需氨基酸含量差异均不显著(P>0.05)。在香菇组中,4组发酵底物的天冬氨酸、甘氨酸、丙氨酸、酪氨酸、亮氨酸和赖氨酸含量显著高于5组和6组(P<0.05);4组发酵底物的缬氨酸、必需氨基酸和总氨基酸含量显著高于5组(P<0.05),与6组差异不显著(P>0.05);各组之间发酵底物的丝氨酸、谷氨酸、脯氨酸、苏氨酸、异亮氨酸、组氨酸、精氨酸和非必需氨基酸含量差异均不显著(P>0.05)。除脯氨酸、组氨酸、赖氨酸和精氨酸外,香菇组发酵底物的各氨基酸、必需氨基酸、非必需氨基酸和总氨基酸含量平均值显著高于杏鲍菇组(P<0.05)。综合比较发现,杏鲍菇组和香菇组发酵底物的天冬氨酸、脯氨酸、丙氨酸、苏氨酸、异亮氨酸、亮氨酸、非必需氨基酸和总氨基酸含量平均值显著高于对照组(P<0.05),香菇组发酵底物的谷氨酸、缬氨酸、赖氨酸和必需氨基酸含量平均值显著高于对照组(P<0.05),杏鲍菇组发酵底物的精氨酸含量平均值显著高于对照组(P<0.05)。
表5 杏鲍菇和香菇对固态发酵小麦秸秆氨基酸含量的影响

Table 5 Effects of Pleurotus eryngii and Lentinula edodes on amino acid contents of wheat straw in solid-state fermentation%

项目
Items		 对照组
CON group		 杏鲍菇组 Pleurotus eryngii group 香菇组 Lentinula edodes group
1组
Group 1		 2组
Group 2		 3组
Group 3		 平均值
Mean		 4组
Group 4		 5组
Group 5		 6组
Group 6		 平均值
Mean
天冬氨酸 Asp 0.27
±0.01Cd		 0.33
±0.01c		 0.39
±0.02b		 0.38
±0.02b		 0.37
±0.03B		 0.44
±0.01a		 0.40
±0.03b		 0.40
±0.02b		 0.41
±0.02A
丝氨酸 Ser 0.14
±0.01Cd		 0.16
±0.02cd		 0.19
±0.02b		 0.17
±0.01c		 0.17
±0.02B		 0.22
±0.01a		 0.21
±0.02ab		 0.20
±0.01ab		 0.21
±0.01A
谷氨酸 Glu 0.38
±0.02Bb		 0.37
±0.03b		 0.49
±0.08a		 0.39
±0.02b		 0.41
±0.07B		 0.61
±0.02a		 0.54
±0.04ab		 0.55
±0.04ab		 0.57
±0.04A
脯氨酸 Pro 0.18
±0.01Bd		 0.26
±0.06cd		 0.42
±0.10a		 0.27
±0.05bcd		 0.32
±0.10A		 0.32
±0.05abc		 0.31
±0.04abc		 0.37
±0.04ab		 0.34
±0.05A
甘氨酸 Gly 0.18
±0.02ABbc		 0.16
±0.00d		 0.18
±0.01bc		 0.17
±0.01cd		 0.17
±0.01B		 0.21
±0.01a		 0.19
±0.01bc		 0.19
±0.01b		 0.20
±0.01A
丙氨酸 Ala 0.20
±0.01Cc		 0.22
±0.01c		 0.26
±0.02b		 0.23
±0.01c		 0.23
±0.02B		 0.32
±0.01a		 0.27
±0.02b		 0.28
±0.02b		 0.29
±0.03A
酪氨酸 Tyr 0.07
±0.00Aa		 0.04
±0.00c		 0.04
±0.00c		 0.04
±0.00c		 0.04
±0.00C		 0.06
±0.01a		 0.05
±0.01bc		 0.05
±0.00b		 0.05
±0.01B
苏氨酸 Thr 0.14
±0.01Ce		 0.15
±0.02de		 0.19
±0.03bc		 0.17
±0.02cd		 0.17
±0.03B		 0.23
±0.01a		 0.21
±0.01ab		 0.21
±0.01ab		 0.22
±0.01A
缬氨酸 Val 0.18
±0.01Bd		 0.19
±0.01d		 0.22
±0.04bcd		 0.20
±0.02cd		 0.20
±0.02B		 0.27
±0.02a		 0.23
±0.02bc		 0.24
±0.02ab		 0.25
±0.03A
异亮氨酸 Iso 0.13
±0.01Cb		 0.15
±0.01b		 0.19
±0.04a		 0.15
±0.02b		 0.16
±0.03B		 0.22
±0.01a		 0.20
±0.02a		 0.21
±0.02a		 0.21
±0.02A
亮氨酸 Leu 0.25
±0.02Cd		 0.28
±0.02cd		 0.33
±0.04bc		 0.29
±0.03cd		 0.30
±0.03B		 0.42
±0.03a		 0.35
±0.03b		 0.35
±0.01b		 0.37
±0.04A
苯丙氨酸 Phe 0.15
±0.01Aa		 0.08
±0.01cd		 0.06
±0.02d		 0.09
±0.02c		 0.08
±0.02C		 0.13
±0.02ab		 0.10
±0.02bc		 0.15
±0.01a		 0.13
±0.02B
组氨酸 His 0.05
±0.01		 0.05
±0.01		 0.06
±0.02		 0.04
±0.01		 0.05
±0.01		 0.06
±0.01		 0.05
±0.01		 0.06
±0.01		 0.06
±0.01
赖氨酸 Lys 0.14
±0.01Bb		 0.14
±0.01b		 0.15
±0.01b		 0.14
±0.01b		 0.15
±0.01AB		 0.18
±0.02a		 0.15
±0.02b		 0.16
±0.01b		 0.16
±0.02A
精氨酸 Arg 0.13
±0.03Bc		 0.17
±0.01a		 0.15
±0.01abc		 0.17
±0.03ab		 0.17
±0.02A		 0.15
±0.01abc		 0.14
±0.01c		 0.14
±0.01bc		 0.14
±0.01B
必需氨基酸
EAA		 1.16
±0.09Be		 1.21
±0.04de		 1.35
±0.16bcd		 1.26
±0.09cde		 1.27
±0.11B		 1.67
±0.05a		 1.43
±0.11bc		 1.50
±0.09ab		 1.53
±0.13A
非必需氨基酸
NEAA		 1.43
±0.06Cb		 1.55
±0.10b		 1.97
±0.20a		 1.64
±0.11b		 1.72
±0.23B		 2.18
±0.05a		 1.97
±0.13a		 2.05
±0.12a		 2.07
±0.13A
总氨基酸
TAA		 2.58
±0.15Cb		 2.75
±0.06b		 3.31
±0.35a		 2.90
±0.20b		 2.99
±0.32B		 3.86
±0.06a		 3.40
±0.24b		 3.55
±0.21ab		 3.60
±0.26A

3 讨论

3.1 杏鲍菇和香菇对固态发酵小麦秸秆常规营养成分含量的影响

杏鲍菇和香菇可作为一种优质的蛋白质来源,用白腐真菌发酵处理秸秆可提高CP的含量。张爱武等[13]在玉米秸秆上接种白腐真菌7 d后,CP含量提高了1倍;戎念杭等[14]用杏鲍菇处理菌糠使发酵后培养基CP含量相比发酵前提高了22.65%。本试验经过杏鲍菇和香菇固态发酵后的小麦秸秆CP含量平均值分别平均提高了21.21%和42.42%,其原因一是真菌生长会消耗小麦秸秆中的部分碳水化合物,使蛋白质的相对含量增加;二是真菌生长产生菌体蛋白而使蛋白质含量增加[15]。此外,白腐真菌可提高发酵底物中的矿物质含量。本试验中,2种食用菌固态发酵后的小麦秸秆,其Ash、Ca和P含量均有所提高,这可能是发酵过程中小麦秸秆中的有机物被杏鲍菇和香菇消耗,导致这些无机物含量的相对含量增加[16]。

3.2 杏鲍菇和香菇对固态发酵小麦秸秆pH和有机酸含量的影响

大多白腐真菌偏向于适应酸性生长环境,且能够通过调节自身的基因表达以适应周围环境的酸碱度[17]。发酵产生的有机酸可通过抑制其他微生物的生长为真菌自身生长创造有利条件,这不仅是因为低pH,也因为白腐真菌产生的一些有机酸本身具备抗菌特性[18]。本试验结果表明,杏鲍菇和香菇均能降低固态发酵小麦秸秆的pH和乙酸含量,提高乳酸含量,这与Zadražil等[19]的研究结果相似。这可能由于秸秆中的纤维物质被杏鲍菇和香菇降解,从而使可溶性碳水化合物释放出来,为乳酸菌的发酵提供了额外的发酵底物,从而产生更多的乳酸[18]。丙酸和丁酸由腐败菌产生,与发酵饲料品质成负相关,这些腐败微生物通常在pH<4.5时受到抑制[20]。本试验中,杏鲍菇发酵底物的pH为4.99±0.03,高于香菇发酵底物的pH 4.30±0.08,且杏鲍菇发酵底物中的丙酸和丁酸含量高于香菇发酵底物,这可能是由于香菇固态发酵的小麦秸秆中的有害菌株少于杏鲍菇固态发酵的小麦秸秆。不过,虽然这2种真菌处理小麦秸秆后产生了一定的丙酸和丁酸,但含量较低,且发酵后的小麦秸秆均未出现腐败变质的情况。

3.3 杏鲍菇和香菇对固态发酵小麦秸秆纤维组分的影响

饲料木质纤维组分主要包括NDF、ADF、ADL、CL、HC和HoC,这些纤维组分的含量与其瘤胃降解率呈现一定的负相关关系,对饲粮消化率的影响起决定性因素[21-22]。其中,木质素作为秸秆木质化结构的第一道屏障,其降解程度影响其他纤维物质的降解;CL可被反刍动物利用,为动物提供碳源。经计算,本试验中杏鲍菇ADL降解率为52.26%,香菇ADL降解率为73.71%,效果十分显著;CL含量并无显著下降,得到了很好的保留。张辉等[23]研究表明,白腐真菌可显著降低油菜秸秆和玉米秸秆木质纤维含量,且不同菌株的降解效果不同,这与本研究发现不同杏鲍菇和香菇菌株对小麦秸秆木质纤维成分降解效果不同的结果一致。这是由于杏鲍菇和香菇不同菌株之间木质素和纤维素降解酶的潜在分泌能力存在一定差异[24]。RFV是用于预测牧草的摄入量和能量的评定指标,是粗饲料中NDF和ADF含量的综合反映,本试验中杏鲍菇和香菇固态发酵后显著提高了小麦秸秆的饲喂价值,说明白腐真菌发酵是改善秸秆木质纤维组分的有效方法。

3.4 杏鲍菇和香菇对固态发酵小麦秸秆氨基酸含量的影响

氨基酸是动物维持、生长和生产力所需的营养物质。研究发现,杏鲍菇和香菇的氨基酸含量不仅丰富和组成均衡,而且必需氨基酸含量与氨基酸总量之比和必需氨基酸含量与非必需氨基酸含量之比均符合理想蛋白质标准[4]。研究表明,在玉米秸秆和水稻秸秆上使用白腐真菌发酵技术,可使发酵基质中的氨基酸含量增加2倍左右[25]。本试验结果表明,杏鲍菇和香菇真菌可使小麦秸秆的的氨基酸含量显著提高,其中,4号香菇的9种氨基酸(天冬氨酸、谷氨酸、脯氨酸、丙氨酸、苏氨酸、缬氨酸、丝氨酸、异亮氨酸和亮氨酸)含量提高了50%及以上,必需氨基酸含量提高了43.97%,非必需氨基酸含量提高了52.45%,总氨基酸含量提高了49.61%,这突出了其替代粗饲料作为反刍动物蛋白质营养需求来源的潜力,非常有利于降低饲料成本。此外,本试验中,香菇发酵的大多数氨基酸含量显著高于杏鲍菇发酵,一方面可能是香菇真菌的降解纤维能力比杏鲍菇强,使得小麦秸秆木质纤维降解并释放出更多的可溶性碳水化合物,可被微生物利用于合成氨基酸;另一方面可能是发酵后香菇真菌的菌丝含量高于杏鲍菇,从而导致底物氨基酸含量的增加。

4 结论

香菇发酵对小麦秸秆营养价值的改善效果优于杏鲍菇发酵,其中杏鲍菇21XB-10和香菇241发酵对小麦秸秆营养价值的改善效果较好。

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