草地学报

草地学报 ›› 2025, Vol. 33 ›› Issue (4): 1289-1298.DOI: 10.11733/j.issn.1007-0435.2025.04.030

• 技术研发 • 上一篇    下一篇

固态发酵平菇-青稞秸秆菌糠饲料化利用研究

杨航1, 宋福超2, 王诗涛1, 武涛1, 曹文侠1, 旦知旺加3, 赵雅姣1   

  1. 1. 甘肃农业大学草业学院/草业生态系统教育部重点实验室/甘肃省草业工程实验室/中-美草地畜牧业可持续发展研究中心, 甘肃 兰州 730070;
    2. 张掖市饲料饲草技术推广站, 甘肃 张掖 734000;
    3. 甘肃叠州食用菌开发有限公司, 甘肃 甘南 747400
  • 收稿日期:2024-07-25 修回日期:2024-09-10 出版日期:2025-04-15 发布日期:2025-04-28
  • 通讯作者: 赵雅姣,E-mail:zhaoyj@gsau.edu.cn
  • 作者简介:杨航（1999-），男，汉族，云南曲靖人，硕士研究生，主要从事牧草栽培与加工，E-mail：1213423646@qq.com
  • 基金资助:
    甘肃省研究生创新之星项目（2023CXZX-666）；甘肃省高校青年博士支持项目（2024QB-076）；张掖市人才培育项目（ZY2023RC13）；现代农业产业技术体系（CARS-34）资助

Research on the Utilization of Solid-state Fermented Oyster Mushroom-highland Barley Straw Fungus-Bran as Feed

YANG Hang1, SONG Fu-chao2, WANG Shi-tao1, WU Tao1, CAO Wen-xia1, TANCHI Wangga3, ZHAO Ya-jiao1   

  1. 1. College of Prataculture, Gansu Agricultural University/Key Laboratory of Prataculture Ecosystem of Ministry of Education/Gansu Provincial Prataculture Engineering Laboratory/China-US Research Center for Sustainable Development of Grassland Animal Husbandry, Lanzhou, Gansu Province 730070, China;
    2. Zhangye Feed and Forage Technology Promotion Station, Zhangye, Gansu Province 734000, China;
    3. Gansu Diazhou Edible Fungi Development Co., Ltd., Gannan, Gansu Province 747400, China
  • Received:2024-07-25 Revised:2024-09-10 Online:2025-04-15 Published:2025-04-28

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摘要： 收获籽实后的青稞秸秆作为饲料存在适口性差、营养价值低等缺点，本试验通过固态发酵来提高青稞秸秆的营养品质和饲喂价值。通过以青稞秸秆作为主料，主辅料按7∶3配比，辅料分别为麦麸占22%、油渣占5%、石灰占2%、石膏占1%。接种平菇（Pleurotus ostreatus）进行固态发酵。随后在0，25，34，40，50 d下取样测定营养品质和生理酶活性。结果表明，发酵后的栽培料柔软度、色泽和气味以40 d的最佳，其CP较0 d提高了1.05倍，最高达12%，ADF较0 d降低了33%，NDF降低了52%。粗脂肪含量在50 d时最高，最高达1.8%。而饲喂价值以发酵50 d最佳，且显著高于未接菌的青稞秸秆（P<0.05）。其中纤维素酶，漆酶，木聚糖酶活性分别高达530，39.2和77.32 U·g-1。因此，采用平菇真菌进行固态发酵提高了青稞秸秆饲料的营养品质和饲喂价值。

关键词: 青稞秸秆, 固态发酵, 营养品质, 生物酶活性

Abstract: The highland barley straw after harvesting seeds has shortcomings such as poor palatability and low nutritional value as feed. In this study， we used solid-state fermentation method to improve the nutritional quality and feeding value of highland barley straw. By using highland barley straw as the main material， the main and auxiliary materials were proportioned in a ratio of 7∶3. The auxiliary materials were wheat bran accounting for 22%， oil residue accounting for 5%， lime accounting for 2%， and gypsum accounting for 1%. Solid-state fermentation was performed by inoculating Pleurotus ostreatus. Subsequently， samples were taken at 0， 25， 34， 40 and 50 d after inoculation to determine the nutritional quality and physiological enzyme activity. The results showed that the softness， color and smell of the fermented cultivation material were optimal at 40 d. The CP increased 1.05 times compared to that of 0 d， and up to 12%. ADF decreased by 33% compared to that 0 d， and NDF decreased by 52%. The crude fat content was the highest at 50 days， reaching a maximum of 1.8%. The feeding value was the best after 50 days of fermentation， it was significantly higher than that of highland barley straw without inocualtion of bacteria （P<0.05）. However，The activities of cellulase， laccase and xylanase were as high as 530， 39.2 and 77.32 U·g-1， respectively. Therefore， solid-state fermentation using Pleurotus ostreatus fungi improves the nutritional quality and feeding value of highland barley straw feed.

Key words: Barley straw, Solid-state fermentation, Nutritional quality, Enzyme activities

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