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为了分析出芽期马铃薯和发酵期马铃薯渣的龙葵素含量动态及发酵前后马铃薯渣中的营养组分变化,试验采用马铃薯芽期培养和固态发酵出芽马铃薯渣生产饲料的方法,监控芽期和发酵期马铃薯中龙葵素含量动态,分析发酵前后马铃薯渣中的组分变化。结果表明:在整个发芽培养期间,马铃薯中龙葵素含量呈初期增加缓慢、后期迅速上升的动态趋势;至培养第18天,马铃薯中龙葵素含量比培养前增加了23倍,含量为676.79 mg/kg。在整个发酵期间,马铃薯渣中龙葵素含量呈持续下降趋势,发酵84小时时龙葵素含量趋于零。与发酵前相比,发酵后马铃薯渣中粗蛋白含量提高了133.3%,粗纤维含量降低了58.9%,水分含量降低了39.0%,灰分含量提高了41.0%。说明固态发酵能有效降低马铃薯渣饲料中的龙葵素含量,提高营养品质。
In order to analyze the dynamic changes of solanine content in potato and fermented potato during sprouting and the changes of nutritional components in potato dregs before and after fermentation, the method of budding potato sprouts and solid state fermented sprouts to produce fodder was used to monitor the budding and fermentation The content of Solanum nigrum in the potatoes was dynamically analyzed, and the changes of the components in potato slags before and after fermentation were analyzed. The results showed that the content of solanine in potatoes increased slowly and increased rapidly during the whole germination period. The content of solanine in potato increased 23-fold to 676.79 mg / kg. During the whole fermentation, solanine content in potato residue showed a continuous downward trend, solanine content tended to be zero after 84 hours of fermentation. Compared with that before fermentation, the content of crude protein in potato residue increased by 133.3%, the crude fiber content decreased by 58.9%, the moisture content decreased by 39.0% and the ash content increased by 41.0%. Solid state fermentation can effectively reduce Solanum cordyceps feed content, improve nutritional quality.