混菌静态发酵改善双低菜籽粕品质

郝怡宁,王志高,何荣,鞠兴荣,袁建

Quality Improvement of Rapeseed Meal Based on Static-State Fermented with Mixed Microorganisms

HAO YiNing,WANG ZhiGao,HE Rong,JU XingRong,YUAN Jian

表1 发酵菜籽粕中氨基酸的种类和含量

Table 1 Types and contents of amino acids in rapeseed meal and fermented rapeseed meal

氨基酸 Amino acid 菜籽粕中氨基酸含量Amino acid content in RSM (g/100 g) 菜籽粕 RSM 1 d 3 d 5 d 天冬氨酸 Asp 2.05a 2.33b 2.97c 2.91d 苏氨酸 Thr 1.39a 1.55b 1.62b 1.59b 丝氨酸Ser 1.34a 1.37a 1.42b 1.47b 谷氨酸Glu 5.18a 5.4b 5.98c 6.03c 甘氨酸Gly 1.65a 1.65a 1.69a 1.66a 丙氨酸Ala 1.45a 1.5ab 1.52ac 1.55d 半胱氨酸Cys 0.32a 0.51b 0.68c 0.63d 缬氨酸Val 1.57a 1.6a 1.56a 1.52b 甲硫氨酸Met 0.56a 0.63b 0.76c 0.76c 异亮氨酸Ile 0.96a 1.21b 1.23bc 1.16c 亮氨酸Leu 2.08a 2.24b 2.72c 2.73c 酪氨酸Tyr 0.81a 0.86b 0.91c 0.97d 苯丙氨酸 Phe 1.1a 1.35b 1.95c 1.92c 赖氨酸 Lys 1.51a 1.6b 1.73c 1.71c 组氨酸 His 0.78a 0.9b 0.97c 0.86b 精氨酸 Arg 1.8a 1.98b 2.03bc 1.94c 脯氨酸 Pro 1.55a 1.75b 1.8b 1.8b 必须氨基酸 Essential amino acids 9.17a 10.18b 11.57c 11.49c 总氨基酸 Total amino acids 26.1a 28.43b 31.54c 31.21c