摘要
本试验旨在研究8个不同奶牛微生物发酵饲料组方及翻料工艺对物料中酵母菌活菌数及3种营养活性物质含量的影响,确定优化配方的组成及其配套翻料工艺。试验以麸皮、米糠、棉粕、玉米粉等9种当地农副产品为发酵原料,以DPS软件混料试验方案设计8种不同组方,将酿酒酵母BC、XR4,枯草芽孢杆菌A15按2∶2∶1混合,分别接种于8个组方中进行固态发酵。通过测定物料中酵母菌活菌数及甘露聚糖、β-葡聚糖、多肽3种营养活性物质含量来筛选优化组方,在此基础上进行翻料工艺的研究,其中对照组不翻料,试验1组翻1次料,试验2组翻2次料,通过测定发酵料料温、酵母菌活菌数及3种营养活性物质含量确定最优工艺。结果显示:1组方8为优化配方,其组成为麸皮8.62%、醋糟5.85%、米糠20.89%、棉粕12.55%、玉米粉11.35%、玉米皮7.31%、玉米渣1.10%、糖渣25.36%、玉米胚芽粕5.35%、硫酸铵1.02%、磷酸二氢钾0.50%、硫酸镁0.10%。2组方8最佳翻料工艺为:料温达到35℃左右时进行第1次翻料,待料温达到42℃时进行第2次翻料。此工艺下物料的技术指标为:活菌数4×105 CFU/g、甘露聚糖41.28mg/100mg、β-葡聚糖87.06mg/100mg、多肽10.32μg/100mg,其含量较对照组分别提高了100.00%、3.90%、4.89%、1.67%;较试验1组分别提高了33.33%、3.07%、3.31%、0.88%。
This experiment was conducted to study the effects of eight microbial fermentation feed formulas and the different turning processes on the yeast viable bacterial number and three kinds of nutritional active substance contents to determine the optimal formula and its turning process.Nine kinds of local agricultural products,such as wheat bran,rice bran,cottonseed meal and corn flour,were used as fermentation materials and eight different formulas were designed by mixture design of DPS.Saccharomyces cerevisiae BC,XR4 and Bacillus subtilis A15 were mixed by2∶2∶1and inoculated in the eight formulas to conduct solid state fermentation.The yeast viable bacterial number and the content of mannan,β-glucan and polypeptide were measured to screen the optimal formula.Basing on the optimal formula,the turning process experiment was conducted.There were three groups：Control group,experimental group 1and 2.The control group was without turning process,while the feed in the experimental group 1was turned once and the feed in the experimental group 2 was turned twice.The material temperature,yeast viable bacterial number and three kinds of nutritional active substance contents were measured to determine the optimal turning process.The results showed that：1Formula 8was the optimized formula whichconsisted of 8.62% wheat bran,5.85% vinegar residue,20.89% rice bran,12.55% cottonseed meal,11.35% corn flour,7.31% corn bran,1.10% corn residue,25.36% sugar residue,5.35%corn germ meal,1.02%（NH4）2SO4,0.50% KH2PO4 and 0.10% MgSO4.2The best turning process of formula 8 was turning twice during the solid state fermentation.When the material temperature reached 35 ℃,the first turning was conducted and then when the temperature reached 42 ℃,the material would be turned again.After that the material continued fermenting until the end.Its optimal indexes were viable bacterial number was 4×105 CFU/g,and the content of mannan,β-glucan and polypeptides were 41.28 mg/100 mg,87.06mg/100 mg and10.32μg/100 mg,respectively.Its impr
出处
《中国畜牧兽医》
CAS
北大核心
2016年第10期2598-2607,共10页
China Animal Husbandry & Veterinary Medicine
基金
国家自然科学基金项目(31260560)
现代农业(奶牛)产业技术体系建设专项(CARS-37)
内蒙古科技厅专利转化项目(20140185)
内蒙古农业大学科技成果转化项目(CGZH2013007)
关键词
微生物发酵饲料
翻料工艺
酵母菌活菌数
营养活性物质
microbial fermentation feed
turning process
yeast viable bacterial number
nutritional active substance
