奶牛精饲料发酵工艺研究

Fermentation of Cow's Concentrate with Mixed Microbes

为了确定了最佳的奶牛精饲料发酵工艺,以四种微生物发酵菌剂对奶牛精饲料进行了发酵,分析了菌种配比、饲料发酵过程中水添加量和发酵温度对发酵效果的影响。结果发现较好菌种配比为细菌1.5 mg/kg,酵母菌0.5 mg/kg,嗜酸乳杆菌1.5 mg/kg,费氏丙酸菌1.5mg/kg;最佳水添加量为600 mL/kg^650 mL/kg,最佳发酵温度为20℃~25℃,发酵时间为10d^12 d。发酵成熟后的奶牛精饲料粗蛋白含量由发酵前的14.69%提高到17.55%,增加了19.47%;pH由7.0降低到3.8;产酸菌数量由原料的5.1×102cfu/g提高到4.1×106cfu/g,饲料中挥发性脂肪酸含量达到23.25 g/kg。

To determine the optimum fermentation procedure, 4 mixed micro-organisms were used to ferment the cow＇s concentrate and investigate the effects of organism proportioning, water amount and fermenting temperature. The results showed that the optimum proportioning of the mixture includes 1.5 mg/ kg bacteria, 0.5 mg/kg yeast, 1.5 mg/kg Lactobacillus Acidophilus, and 1.5, mg/kg Propionibacterium freudenreichii; the optimum amount of water addition is 600 mL/kg to 650 mL/kg; the best fermentation temperature is 20℃-25℃ for 10 d-12 d. The crude protein content of concentrates after fermentation increased from 14.69% to 17.55% by 19.47%; pH decreased fromT. 0 to 3.2% the counts of lactobacillus increased from 5.1 × 10^2 cfu/g to 4.1 × 10^6 cfu/g, the volatile fatty acids contents in the concentrates reached to 23.25 g/kg.