益生菌复合发酵断奶仔猪料的工艺条件优化

发布时间：2018-01-27 17:33

  本文关键词： 益生菌 断奶仔猪料 发酵 条件优化 酸溶蛋白质 有机酸　出处：《粮食与饲料工业》2016年12期 　论文类型：期刊论文

【摘要】：本研究拟在通过益生菌发酵饲料,来降低饲料的pH值,使大分子蛋白质降解为易于动物消化吸收的小分子蛋白质和游离氨基酸,同时消除饲料中的部分抗营养因子。试验采取四因素四水平正交试验设计,测定在不同温度、接种量、培养时间、料水比的情况下,饲料pH值、总有机酸含量和酸溶蛋白质的变化,根据饲料营养特性的变化,筛选出饲料发酵最适宜的条件。试验结果表明:在接种量为10%,发酵时间为96h,温度为35℃,料水比为1∶1.0的发酵条件下,饲料中总有机酸含量比发酵前提高了6.76倍,pH值降至4.93,酸溶蛋白质含量比发酵前提高了51.46%,粗蛋白质含量比发酵前提高了14.73%。益生菌复合发酵改善了饲料的营养特性。
[Abstract]:The aim of this study is to reduce the pH value of feed by using probiotic fermentation feed and to degrade macromolecular protein into small molecule protein and free amino acid which can be digested and absorbed easily by animals. Four factors and four levels of orthogonal design were used to determine the feed pH value at different temperature, inoculation amount, culture time and the ratio of feed to water. According to the changes of total organic acid content and acid-soluble protein, the most suitable conditions for feed fermentation were selected according to the changes of feed nutritional characteristics. The results showed that the fermentation time was 96 h at the inoculation amount of 10 and the fermentation time was 96 h. When the temperature is 35 鈩，

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