延边黄牛完全混合发酵日粮（TMF）发酵品质调控的研究

发布时间：2018-04-21 00:15

本文选题：延边黄牛 + 完全混合发酵日粮　；参考：《延边大学》2017年硕士论文

【摘要】：吉林省秸秆资源丰富,将秸秆变废为宝,来发展肉牛产业,从而提高高档牛肉的产量以及品质,降低秸秆焚烧所带来的环境污染,秸秆"过腹还田",实现农业生产的良性循环,是现代农业的发展需要。目前,完全混合发酵日粮(TMF)倍受人们的重视,并且逐渐应用到各奶牛场,而对于肉牛用TMF的相关研究却处于空白,所以本试验主要针对延边黄牛用TMF的调制进行相关试验研究,以探求TMF的最佳发酵条件,为生产高品质的延边黄牛用TMF提供理论基础。本试验分为以下三个部分:1.乳酸菌不同添加量及糖蜜对TMF发酵品质的影响本试验旨在研究CT-10(乳酸菌)不同添加量及糖蜜对TMF发酵品质的影响。试验处理组包括CON(对照组)、T1(0.5%乳酸菌)、T2(1%乳酸菌)、T3(0.5%乳酸菌+5%糖蜜)、T4(1%乳酸菌+5%糖蜜)5组,室温条件下密封发酵10 d后开袋,测定其发酵品质。结果表明:各组间粗蛋白与酸性洗涤纤维含量差异不显著;T4组中性洗涤纤维含量显著低于其它各组(P0.05);T3和T4组pH、乳酸含量与对照组间存在显著性差异,T3组乳酸含量最高,T4组pH最低;各试验组氨态氮含量、总挥发性脂肪酸含量和乙酸含量差异不显著(P0.05);T4组丁酸含量显著低于其它各组(P0.05);V-Score得分依次为T4T3T2T1CON,各组都达到了优的级别。综上,从发酵品质及经济效益分析两方面综合考虑,乳酸菌的添加量为0.5%,并与5%的糖蜜混合使用较为适宜。2.不同温度条件下,发酵时间对TMF发酵品质的影响本试验旨在研究不同温度条件,发酵时间对TMF发酵品质的影响。将CT-100.5%+糖蜜5%的TMR装入发酵袋内并于5 ℃、15 ℃和25 ℃条件下密封发酵5 d、10 d、15 d、20 d和30 d开袋测定其发酵品质。结果表明:5 ℃时,发酵时间对TMF的中性洗涤纤维和粗灰分影响较小(P0.05),而对干物质、粗蛋白、粗脂肪和酸性洗涤纤维有较大的影响(P0.05);15 ℃条件下,除了对中性洗涤纤维没有影响外,对其他指标影响较大(P0.05);25 ℃条件下,不同的发酵时间对干物质、粗脂肪、粗灰分、中性洗涤纤维和酸性洗涤纤维无显著性影响(P0.05),而对粗蛋白却有较大影响(P0.05)。不同的发酵时间对TMF有机酸含量影响显著,在5 ℃和15 ℃,发酵30 d天时pH分别降至4.23和4.36,而在25 ℃条件下,发酵20 d,pH降至4.57,乳酸含量和氨态氮含量分别达到最高;综合以上结果和V-Score评分最终得出结论:5 ℃条件下,发酵20d效果较好,15 ℃条件下发酵15-20 d效果较好;25 ℃条件下发酵5 d左右效果较好,饲料等级均为优。3.不同发酵菌剂对TMF发酵品质及对延边黄牛瘤胃体外发酵特性的影响本试验主要研究不同的发酵菌剂对TMF发酵品质以及对延边黄牛瘤胃微生物体外发酵特性的影响。试验分为CON(对照组)、T1(添加NFK)、T2(添加RJ)和T3(添加CT-10)4个试验组,并分别将不同的乳酸菌剂组的TMR装入发酵袋内室温条件下密封发酵一周后开袋测定其发酵品质及对体外模拟瘤胃内容物常规指标。结果表明:发酵菌剂对粗蛋白、中性洗涤纤维和酸性洗涤纤维以及有机酸含量有显著性的影响(P0.05),各试验组饲料等级均为优;T2和T3组可增加8h的瘤胃DM消失率;对体外发酵特性的影响,随着发酵时间的延长,不同的发酵菌剂可以在不同程度上影响pH、产气量、气体成分、挥发性脂肪酸和微生物蛋白含量,且影响显著(P0.05)。结合以上数据可知,T2组饲料发酵效果和对延边黄牛瘤胃体外消化率效果较好,但三个试验组差异不显著,综合经济效益分析,T3组可应用于实际生产中。综上:通过以上试验结果可知,CT-10与糖蜜混合添加的最适宜比例为0.5%乳酸菌+5%糖蜜,其在5 ℃条件下发酵20 d,15 ℃条件下发酵15 d左右,而在25 ℃的环境下发酵5 d效果较好,其菌的发酵效果与国内较好的菌剂相比效果相当,且也可以有效改善延边黄牛瘤胃微生物发酵特性。所以CT-10可应用于延边黄牛TMF的生产中。
[Abstract]:Jilin province has rich straw resources and turned straw into treasure to develop beef cattle industry, thus improving the production and quality of the high grade beef, reducing the environmental pollution caused by the burning of straw. Straw "returning to the field", realizing the benign circulation of agricultural production, is the need of the development of modern agriculture. At present, the complete mixed fermentation diet (TMF) is greatly affected by people. Attention, and gradually applied to the dairy farm, and the related research on TMF for beef cattle is in blank, so this experiment mainly aimed at the study of the modulation of Yanbian yellow cattle with TMF, in order to explore the optimum fermentation conditions of TMF and provide the theoretical basis for the production of high quality Yanbian yellow cattle with TMF. The experiment is divided into three parts: 1 The effect of different dosage of lactic acid bacteria and molasses on the fermentation quality of TMF was designed to study the effects of different additions of CT-10 (lactic acid bacteria) and molasses on the fermentation quality of TMF. The experimental treatment group included CON (control group), T1 (0.5% lactic acid bacteria), T2 (1% lactic acid bacteria), T3 (0.5% Lactobacillus +5% molasses), and T4 (+5% molasses of 1% lactic acid bacteria) in 5 groups and sealed under room temperature The fermentation quality was measured after 10 d fermentation. The results showed that the difference of the content of crude protein and acid washing fiber was not significant, and the content of neutral detergent fiber in group T4 was significantly lower than that of other groups (P0.05). The content of lactic acid in group T3 and T4 group was significantly different from that of control group, and the content of lactic acid in T3 group was the highest and T4 group pH was the lowest; ammonia nitrogen in each test group was the lowest. Content, total volatile fatty acid content and acetic acid content difference was not significant (P0.05), T4 group butyric acid content was significantly lower than other groups (P0.05); V-Score score was T4T3T2T1CON, each group reached the best level. Comprehensive, from the fermentation quality and economic benefit analysis two sides, the addition of lactic acid bacteria was 0.5%, and 5% molasses. The influence of the fermentation time on the fermentation quality of TMF under different temperature conditions was suitable for.2.. The experiment was designed to study the effects of different temperature conditions and the fermentation time on the fermentation quality of TMF. The TMR of CT-100.5%+ molasses 5% was loaded into the fermentation bag and 5 d, 10 d, 15 D, 20 D and 30 d were tested under the condition of 5 d at 5, 15 and 25. The results showed that the fermentation time had little effect on the neutral detergent fiber and ash content of TMF (P0.05), but had a great influence on dry matter, crude protein, crude fat and acid washing fiber (P0.05); under the condition of 15, there was no influence on the neutral detergent fiber (P0.05), and the condition of 25 degrees centigrade (25). The different fermentation time had no significant effect on dry matter, crude fat, coarse ash, neutral detergent fiber and acid washing fiber (P0.05), but had great influence on crude protein (P0.05). The different fermentation time had significant influence on the organic acid content of TMF. At 5 and 15, the pH decreased to 4.23 and 4.36 respectively at 30 d days, and at 25 centigrade conditions. Under the condition of 20 d fermentation, pH decreased to 4.57, the content of lactic acid and ammonia nitrogen reached the highest, and the results and V-Score score finally concluded that under the condition of 5, the effect of fermentation 20d was better, the fermentation of 15-20 D was better under the condition of 15 C, and the fermentation was better than 5 d under the condition of 25 C, and the grade of feed was all TMF to TMF. Effects of fermentation quality and in vitro fermentation characteristics of Yanbian Yellow Cattle Rumen in vitro, the effects of different fermentation agents on the fermentation quality of TMF and in vitro fermentation characteristics of rumen microbes in Yanbian cattle were mainly studied. The experiments were divided into 4 groups, CON (control group), T1 (adding NFK), T2 (adding RJ) and T3 (adding CT-10), and different lactic acid groups were divided into different lactic acid groups. The fermenting quality and the conventional index of rumen content in vitro were measured by sealed fermentation under the chamber temperature of the fermentation bag under the internal room temperature of the strain group, and the results showed that the fermentation bacteria had significant effects on crude protein, neutral detergent fiber and acid washing fiber and organic acid content (P0.05), and the feed grade of each test group was. T2 and T3 groups could increase the rate of DM disappearance in the rumen of 8h, and the effects on the characteristics of the fermentation in vitro, and with the prolongation of the fermentation time, different fermentation agents could affect pH, gas production, gas composition, volatile fatty acid and microbial protein content in different degrees, and influenced (P0.05). The effect of the Yanbian Yellow Cattle Rumen in vitro digestion rate was better, but the difference between the three experimental groups was not significant. The comprehensive economic benefit analysis, the T3 group could be applied to the actual production. The best proportion of the mixture of CT-10 and molasses was +5% sugar honey, which was 20 d at 5 and 15 C under the condition of 5. The fermentation is about 15 d, and the fermentation of 5 d in the environment of 25 C is better. The fermentation effect of the bacteria is comparable to the better bacteria in China, and it can also effectively improve the fermentation characteristics of the rumen microorganism of Yanbian yellow cattle. So CT-10 can be used in the production of Yanbian yellow cattle TMF.

【学位授予单位】：延边大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S823.5

【参考文献】