动物营养学报2026，Vol.38Issue(4)：2651-2662,12.DOI:10.12418/CJAN2026.213
胶红酵母的酶解工艺优化及其发酵产物在蛋鸡生产中的应用
Optimization of Enzymatic Hydrolysis Process for Rhodotorula mucilaginosa and Its Fermentation Product Application in Production of Laying Hens
摘要
Abstract
This experiment was conducted to study the optimization of enzymatic hydrolysis process for Rhodotorula mucilaginosa and its fermentation product application in production of laying hens.The in vitro en-zymatic hydrolysis experiment used a single-factor experiment,to study the effects of compound enzyme(acid-ic mannanase and β-glucanase)addition amount and addition ratio,enzymatic hydrolysis time,enzymatic hy-drolysis temperature and enzymatic hydrolysis pH on carotenoid extraction rate of Rhodotorula mucilaginosa mutant strain CS-15.Further optimization of process conditions for carotenoids from Rhodotorula mucilaginosa by enzymatic method using Box-Behnken response surface methodology.A total of 180 Hy-Line brown laying hens aged at 22 weeks with similar body condition were randomly assigned to 3 groups with 6 replicates per group and 10 hens per replicate.The laying hens in group A(control group)were fed a basal diet,and others in group B and group C were fed basal diets supplemented with 1%and 2%Rhodotorula mucilaginosa fermen-tation product,respectively.The pre-experimental period lasted for 3 days,and the experimental period lasted for 28 days.The results showed as follows:1)the optimal addition ratio of compound enzyme was acidic mannanase∶β-glucanase=1∶2,and the optimal addition amount was 100 mg/L.Under the addition ratio and addition amount,the carotenoid extraction rate reached 63.14%.The optimal process conditions were hydroly-sis time of 5 h,hydrolysis pH of 4.5 and hydrolysis temperature of 50℃.Under these conditions,the predic-ted carotenoid extraction rate was 75.51%,and the actual extraction rate was(74.50±0.18)%.2)The yolk Roche color level and carotenoid content at various time points of group B and group C were significantly high-er than those of the control group(P＜0.05),and group C was significantly higher than group B(P＜0.05).There were no significant differences in egg production rate,eggshell strength and eggshell thickness et al a-mong all groups(P＞0.05).In conclusion,the experiment optimizes the conditions for extracting carotenoids from Rhodotorula mucilaginosa by enzymatic hydrolysis using compound enzyme,and through animal experi-ments,it has been confirmed that the Rhodotorula mucilaginosa fermentation product can safely replace syn-thetic additives,effectively improve the yolk color and nutritional value of eggs.[Chinese Journal of Animal Nutrition,2026,38(4):2651-2662]关键词
胶红酵母/类胡萝卜素/酶解工艺/蛋鸡/蛋品质Key words
Rhodotorula mucilaginosa/carotenoids/enzymatic hydrolysis process/laying hens/egg quality分类
农业科技引用本文复制引用
魏浩然,王海旺,邢世海,张铁鹰,期逍婷,安静,周才华,张慧新,郑梦莉,刘涛,黄艳玲,赵会利..胶红酵母的酶解工艺优化及其发酵产物在蛋鸡生产中的应用[J].动物营养学报,2026,38(4):2651-2662,12.基金项目
畜禽营养与饲养全国重点实验室(2004DA125184F2503) （2004DA125184F2503）
