不同玉米粉添加比例对新鲜马铃薯发酵参数的影响
发布时间：2018-10-16 13:19
【摘要】：本试验设定不同百分比梯度的新鲜马铃薯-玉米粉配比饲粮,通过常规固体发酵,分析发酵前后各项发酵指标的变化规律,确定玉米粉的最适宜添加量,为新鲜马铃薯在动物饲料生产中的合理利用提供理论依据。试验设5个处理,分别为40%玉米粉添加组(P6C4)、30%玉米粉添加组(P7C3)、20%玉米粉添加组(P8C2)、10%玉米粉添加组(P9C1)和不添加玉米粉组(P10C0),接种乳酸菌(1.8×1011 cfu/g)、酵母菌(5×109 cfu/g)和枯草芽孢杆菌(1011 cfu/g),20~25℃下密封发酵。结果表明:本试验条件下,发酵pH随发酵时间呈二次线性下降(P0.05),其中,40%玉米粉添加组(P6C4)、30%玉米粉添加组(P7C3)和20%玉米粉添加组(P8C2)的pH拟合方程的二次项系数a和一次项系数b显著高于10%玉米粉添加组(P9C1)和不添加玉米粉组(P10C0)(P0.05),各组之间的常数项c差异不显著(P0.05),而所有处理组在发酵到第6 d后pH基本趋于稳定。CP、NH3-N、乳酸、乙酸、丙酸和丁酸随发酵时间线性升高(P0.05);DM、OM、淀粉和还原糖随发酵时间线性降低(P0.05)。20%玉米粉添加组(P8C2)干物质回收率(DMR)、OM回收率(OMR)及CP的提高量和淀粉回收率均高于其他各处理组,且最快达到稳定状态。各处理组发酵全程的平均pH随玉米粉添加量的减少线性升高(P0.05),而发酵全程的平均DM、OM、CP、NH3-N、淀粉、还原糖、乳酸、乙酸、丙酸和丁酸随玉米粉添加量的减少线性降低(P0.05)。皮尔逊分析表明,pH与DM、OM、淀粉和还原糖呈显著正相关(P0.05),而与CP、乳酸、乙酸和丁酸呈显著负相关(P0.05);CP与NH3-N、乳酸、乙酸、丙酸和丁酸呈显著正相关(P0.05),而与淀粉和还原糖呈显著负相关(P0.05);NH3-N与乳酸、乙酸、丙酸和丁酸呈显著正相关(P0.05),而与淀粉呈显著负相关(P0.05);还原糖与乳酸呈显著负相关(P0.05);乳酸与乙酸、丙酸和丁酸呈显著正相关(P0.05);乙酸与丙酸和丁酸呈显著正相关(P0.05)。综上所述,通过分析发酵前后pH、干物质、有机物、NH3-N、粗蛋白、淀粉、还原糖、乳酸和VFA等指标的含量变化,考虑发酵速度和成本因素,确定新鲜马铃薯-玉米粉的最佳配比组合为P8C2(新鲜马铃薯:玉米粉=8:2)。
[Abstract]:In this experiment, different percentage gradients of fresh potato and corn meal were set up. Through conventional solid fermentation, the changes of fermentation indexes before and after fermentation were analyzed, and the optimum amount of corn meal was determined. To provide theoretical basis for the rational utilization of fresh potato in animal feed production. Five treatments, 40% P6C4, 30% P7C3, 20% P8C2, 10% P9C1 and P10C0, were inoculated with lactic acid bacteria (1.8 脳 1011 cfu/g), yeast (5 脳 10 ~ 9 cfu/g) and Bacillus subtilis (1011 cfu/g). The results show that, under the experimental conditions, The quadratic coefficients a and b of the pH fitting equations of 40% cornmeal addition group (P6C4), 30% cornmeal addition group (P7C3) and 20% cornmeal addition group (P8C2) were significantly higher than that of the 10% corn flour group (P0.05). There was no significant difference in constant item c between P9C1 and P10C0 groups (P0.05), but pH tended to be stable in all treatment groups after 6 days of fermentation. CP,NH3-N, lactic acid was found to be stable in all groups. Acetic acid, propionic acid and butyric acid increased linearly with fermentation time (P0.05), DM,OM, starch and reducing sugar decreased linearly with fermentation time (P0.05). The dry matter recovery rate of 20% corn meal addition group (P8C2) increased (OMR) and CP recovery and starch recovery rate were higher than other treatment groups. And the fastest stable state. The average pH of each treatment increased linearly with the decrease of corn meal addition (P0.05), while the average DM,OM,CP,NH3-N, starch, reducing sugar, lactic acid, acetic acid, propionic acid and butyric acid decreased linearly with the decrease of corn meal addition (P0.05). Pearson analysis showed that pH was positively correlated with DM,OM, starch and reducing sugar (P0.05), but negatively correlated with CP, lactic acid, acetic acid and butyric acid (P0.05 between); CP and NH3-N, lactic acid, acetic acid). Propionic acid was positively correlated with butyric acid (P0.05), but negatively correlated with starch and reducing sugar (P0.05); NH3-N was positively correlated with lactic acid, acetic acid, propionic acid and butyric acid (P0.05), but negatively correlated with starch (P0.05); reducing sugar was negatively correlated with lactic acid (P0.05); lactic acid with acetic acid (P0.05); Propionic acid and butyric acid were significantly positive correlation (P0.05), acetic acid and propionic acid and butyric acid were significantly positive correlation (P0.05). To sum up, pH, dry matter, organic matter, NH3-N, crude protein, starch, reducing sugar, lactic acid and VFA were analyzed before and after fermentation, and the factors of fermentation speed and cost were considered. The optimum combination of fresh potato and corn flour was P8C2 (fresh potato: corn flour = 8:2).
【学位授予单位】：山东农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S816
[Abstract]:In this experiment, different percentage gradients of fresh potato and corn meal were set up. Through conventional solid fermentation, the changes of fermentation indexes before and after fermentation were analyzed, and the optimum amount of corn meal was determined. To provide theoretical basis for the rational utilization of fresh potato in animal feed production. Five treatments, 40% P6C4, 30% P7C3, 20% P8C2, 10% P9C1 and P10C0, were inoculated with lactic acid bacteria (1.8 脳 1011 cfu/g), yeast (5 脳 10 ~ 9 cfu/g) and Bacillus subtilis (1011 cfu/g). The results show that, under the experimental conditions, The quadratic coefficients a and b of the pH fitting equations of 40% cornmeal addition group (P6C4), 30% cornmeal addition group (P7C3) and 20% cornmeal addition group (P8C2) were significantly higher than that of the 10% corn flour group (P0.05). There was no significant difference in constant item c between P9C1 and P10C0 groups (P0.05), but pH tended to be stable in all treatment groups after 6 days of fermentation. CP,NH3-N, lactic acid was found to be stable in all groups. Acetic acid, propionic acid and butyric acid increased linearly with fermentation time (P0.05), DM,OM, starch and reducing sugar decreased linearly with fermentation time (P0.05). The dry matter recovery rate of 20% corn meal addition group (P8C2) increased (OMR) and CP recovery and starch recovery rate were higher than other treatment groups. And the fastest stable state. The average pH of each treatment increased linearly with the decrease of corn meal addition (P0.05), while the average DM,OM,CP,NH3-N, starch, reducing sugar, lactic acid, acetic acid, propionic acid and butyric acid decreased linearly with the decrease of corn meal addition (P0.05). Pearson analysis showed that pH was positively correlated with DM,OM, starch and reducing sugar (P0.05), but negatively correlated with CP, lactic acid, acetic acid and butyric acid (P0.05 between); CP and NH3-N, lactic acid, acetic acid). Propionic acid was positively correlated with butyric acid (P0.05), but negatively correlated with starch and reducing sugar (P0.05); NH3-N was positively correlated with lactic acid, acetic acid, propionic acid and butyric acid (P0.05), but negatively correlated with starch (P0.05); reducing sugar was negatively correlated with lactic acid (P0.05); lactic acid with acetic acid (P0.05); Propionic acid and butyric acid were significantly positive correlation (P0.05), acetic acid and propionic acid and butyric acid were significantly positive correlation (P0.05). To sum up, pH, dry matter, organic matter, NH3-N, crude protein, starch, reducing sugar, lactic acid and VFA were analyzed before and after fermentation, and the factors of fermentation speed and cost were considered. The optimum combination of fresh potato and corn flour was P8C2 (fresh potato: corn flour = 8:2).
【学位授予单位】：山东农业大学
【学位级别】：硕士
【学位授予年份】：2017
【分类号】：S816
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