固态发酵平菇-青稞秸秆菌糠饲料化利用研究

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中图分类号：S816.5+3 文献标识码：A 文章编号：1007-0435（2025）04-1289-10

Abstract： The highland barley straw after harvesting seeds has shortcomings such as poor palatability and low nutritionalvalue as feed.In this study，we used solid-state fermentation method to improvethe 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 . 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 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 The CP increased 1.O5 times compared to that of ，and up to 12 % . ADF decreased by 3 3 % compared to that ，and NDF decreased by 52 % . The crude fat content was the highest at 5O days，reaching a maximum of 1 . 8 % . The feding value was the best after 5O days of fermentation，it was significantly higher than that of highland barley straw without inocualtion of bacteria（ . However，The activities of cellulase，laccase and xylanase were ashigh as 53O，39.2 and ，respectively. Therefore，solid-state fermentation using Pleurotus ostreatus fungi improves the nutritional qualityand feeding value of highland barley straw feed. Key words：Barley straw ；Solid-state fermentation；Nutritional quality ；Enzyme activities

甘肃甘南藏族自治州由于海拔高、常年寒冷，因而在该地区主要种植的作物是耐寒性较高的青稞（Hordeumvulgarevar.coelesteLinnaeus）。（剩余13844字）