The present study was developed to determine the effect of lactic acid residue from Purac industry （Acipin） on fermentation and chemical composition in partial mixed ration （PMR）. The PMR was mixed with 3 differen...The present study was developed to determine the effect of lactic acid residue from Purac industry （Acipin） on fermentation and chemical composition in partial mixed ration （PMR）. The PMR was mixed with 3 different levels of Acipin and compared with the control treatment without Acipin. The addition of 10,2% and 3% Acipin in PMR on fresh weight basis, with three replications each was employed. The total of fermented bags were opened at each fermentation period （0, 3, 7, 10, 14, 21 and 30 days） to investigate properties. The PMR mixed with Acipin at 1% and 2% showed good preservation process with no ethanol odor was detected. However, PMR mixed with 3% Acipin exhibited butyric acid odor and soft texture. At 30, 60 and 90 days of fermentation the pH in Acipin mixed PMR was decreased while lactic acid increased. The composition of CF, NDF, ADL and hemicellulose in PMR with 3% lactic acid after 60 days fermentation had the lowest values （P 〈 0.05）. Degradation of the digestibility of crude protein （in situ） at 48 h in PMR without Acipin was found to be the highest. Acipin mixed with PMR at 1% and 2% had the higher digestibility of fiber （ADF, ADL and cellulose） than the other groups. The overall result revealed that PMR supplemented with 2% Acipin on fresh weight basis had better preservation process and digestibility.展开更多
文摘The present study was developed to determine the effect of lactic acid residue from Purac industry （Acipin） on fermentation and chemical composition in partial mixed ration （PMR）. The PMR was mixed with 3 different levels of Acipin and compared with the control treatment without Acipin. The addition of 10,2% and 3% Acipin in PMR on fresh weight basis, with three replications each was employed. The total of fermented bags were opened at each fermentation period （0, 3, 7, 10, 14, 21 and 30 days） to investigate properties. The PMR mixed with Acipin at 1% and 2% showed good preservation process with no ethanol odor was detected. However, PMR mixed with 3% Acipin exhibited butyric acid odor and soft texture. At 30, 60 and 90 days of fermentation the pH in Acipin mixed PMR was decreased while lactic acid increased. The composition of CF, NDF, ADL and hemicellulose in PMR with 3% lactic acid after 60 days fermentation had the lowest values （P 〈 0.05）. Degradation of the digestibility of crude protein （in situ） at 48 h in PMR without Acipin was found to be the highest. Acipin mixed with PMR at 1% and 2% had the higher digestibility of fiber （ADF, ADL and cellulose） than the other groups. The overall result revealed that PMR supplemented with 2% Acipin on fresh weight basis had better preservation process and digestibility.
