胶红酵母固态发酵工艺优化及其发酵产物对蛋鸡蛋品质和免疫性能的影响

发布时间：2018-03-18 09:02

  本文选题：胶红酵母　切入点：固态发酵　出处：《西南大学》2017年硕士论文　论文类型：学位论文

【摘要】：本试验主要通过对发酵底物、发酵条件的优化来提高胶红酵母(Rhodotorula muciladinosa TZR2014)生产类胡萝卜素的效率,同时研究胶红胶母发酵产物(RMFP)对蛋鸡生产性能、蛋品质、肠道消化酶、盲肠微生物区系以及血浆和肝脏生化指标的影响。发酵工艺优化。首先采用Design-Expert软件进行发酵底物的优化设计,然后根据类胡萝卜素的产量确定最优发酵底物配比;在此基础上利用正交设计对接种量、含水量、发酵温度、pH和发酵时间进行优化设计,并根据试验结果得到胶红酵母产类胡萝卜素的最优发酵条件。研究得出胶红酵母固态发酵底物的最佳配比为麦麸52.5%、豆粕20.0%、玉米粉3.00%、米糠14.0%、玉米浆10.0%、硫酸铵0.40%、磷酸二氢钾0.05%和硫酸镁0.04%。最佳发酵条件为菌液接种量为5.0%、发酵时间为72.0 h、发酵温度为28.0℃、pH为6.0、含水量为60.0%。经过发酵工艺的优化,类胡萝卜素含量提高到4535μg/kg,且发酵后粗蛋白质提高了9.67%。动物试验。选用体况良好、体重相近的40周龄罗曼蛋鸡216只,按随机区组分为4个处理,每组3个重复,每个重复18只。四组日粮组成分别为87.5%基础日粮+12.5%发酵底物(CON)、87.5%基础日粮+12.0%发酵底物+0.50%RMFP(0.50%RMFP)、87.5%基础日粮+10.0%发酵底物+2.50%RMFP(2.50%RMFP)、87.5%基础日粮+12.5%RMFP(12.5%RMFP)。试验期共31 d,其中预试期为3 d。结果显示,日粮添加RMFP可显著提高蛋鸡的采食量和产蛋重(P0.05)、蛋黄类胡萝卜素含量(P0.05)。日粮添加RMFP可显著提高蛋鸡血浆免疫球蛋白A(IgA)、免疫球蛋白G(IgG)和球蛋白的含量(P0.05);这一营养调控措施显著降低蛋鸡血浆丙二醛(MDA)含量并提高蛋鸡血浆和肝脏的总抗氧化能力(T-AOC)和过氧化氢酶(CAT)活力(P0.05)。日粮添加RMFP可显著提高十二指肠和空肠食糜糜蛋白酶的活性(P0.05)。日粮添加RMFP可增加蛋鸡盲肠内有益菌的数量(如甲烷粒菌属、热纤梭菌属和瘤胃球菌属),并减少有害菌(如螺杆菌属)。综上所述,通过发酵工艺优化可显著提高类胡萝卜素的产量。饲喂12.5%的RMFP可显著提高蛋鸡的生产性能,并在一定程度上改善蛋品质,对蛋鸡的抗氧化能力、免疫功能以及盲肠微生物区系也具有正调控作用。
[Abstract]:The production efficiency of carotenoid from Rhodotorula muciladinosa TZR2014) was improved by optimizing the fermentation substrate and fermentation conditions. Meanwhile, the production performance, egg quality and digestive enzyme of intestinal tract of laying hens were studied. Effects of microflora of cecum and biochemical indexes of plasma and liver. Optimization of fermentation process. Design-Expert software was used to optimize the fermentation substrate, and then the optimal fermentation substrate ratio was determined according to the yield of carotenoid. On this basis, the orthogonal design was used to optimize the inoculation amount, water content, fermentation temperature, pH and fermentation time. The optimum fermentation conditions for carotenoid production by red gum yeast were obtained. The optimum proportion of solid fermentation substrate was obtained as follows: wheat bran 52.5, soybean meal 20.0, corn flour 3.00, rice bran 14.0, corn pulp 10.0, ammonium sulfate 0.40, phosphoric acid. Potassium dihydrogen 0.05% and magnesium sulfate 0.04. The optimum fermentation conditions were: inoculation amount of bacteria liquid was 5.0, fermentation time was 72.0 hours, fermentation temperature was 28.0 鈩，

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