Effects of different pretreatment methods on nutritional composition and fermentation quality of fermented feed from Lycium barbarum branches and leaves
XIANG Meng
LÜ Qingyang
LIU Tao
WANG Xinhui
WANG Yajun
WANG Jiandong
YUAN Caixia
YAN Zhiying
Abstract：This experiment aimed to investigate the effects of different pretreatment methods on the nutritional composition and fermentation quality of fermented feed produced from Lycium barbarum branches and leaves.The experiment included a control group(group CK,no pretreatment),0.1%cellulase(group T1),0.2%citric acid(group T2),and 0.1%cellulase+0.2%citric acid group(group T3),with three replicates per group.After pretreatment at 40℃for 24 hours,each group was inoculated with 5%Lactobacillus plantarum and subjected to anaerobic fermentation at 25℃with 55%moisture content for 12 days.The results showed that compared to group CK,cellulose,hemicellulose,and lignin concentrations in groups T1,T2,and T3 decreased,while crude protein content significantly increased(P<0.05).Group T1 achieved the highest lactic acid content,approximately 3.6 times higher than group CK.Group T2 showed the highest acetic acid content,significantly higher than the other groups(P<0.05).Overall,group T1 had the best fermentation performance.Microbial community analysis revealed that Lactobacillus was the dominant bacterial genus,while Pichia was the predominant fungal genus.The primary metabolic pathways were focused on amino acid metabolism and fatty acid metabolism.Correlation analysis of environmental factors further confirmed that the viable count of lactic acid bacteria was the key regulatory factor in the fermentation process,critically influencing fatty acid metabolism.The study indicates that the experimental results provide a reference for the resource utilization of Lycium barbarum branches and leaves as feed material.
Keywords：Lycium barbarum branches and leavessolid-state fermentationnutritional compositionfermentation qualitymicrobial community
Publication Date：2026-01-28
Online Publishing Date：2026-03-20(First online date of this platform, not the publication date of the document)
Pages：6( 99-104 )