摘要
为开发袋装流质饲料,将自来水和哺乳乳猪全价配合粉料按4:1比例装入蒸煮袋内后用封口机封口,浸泡40min后立即将蒸煮袋放入温度为90℃的蒸饭箱内在常压下用蒸汽蒸煮40min,并分别测定第1、15和30d哺乳乳猪袋装流质饲料中的维生素和微生物含量;另外,将哺乳乳猪袋装流质饲料开袋后分别放在猪场内和冰箱内(6℃),测定第24h后袋内哺乳乳猪流质饲料微生物含量。结果表明:蒸煮和延长贮存时间会降低袋装流质饲料中维生素的含量,同时蒸煮可有效杀灭饲料中的微生物,但随着贮存时间的延长,有些微生物的活性增强。
In order to develop a plastic-bagged liquid feed, water and complete feed of suckling piglet were put into plastic bag at a ratio of 4 ： 1, sealed the bag and soaked for 40 min, put the bag into a steamer and cooked with steam at 90 ℃ under normal pressure for 40 min in order to measure the content of vitamins and microbes of liquid feed respectively at lst,15th and 30th after cooked; in the meaning time we stored the liquid feed after the bag opened 24 h later in different ways （in piggery condition vs 6 ℃ refrigerator）to measure the microbes content.Results indicated that：cooking and a prolonged storage decreased the content of vitamins of the liquid feed, cooking with steam can effectively reduced the numbers of micobes but some kinds of microbes still growed during the storage period.
出处
《饲料工业》
2008年第8期37-40,共4页
Feed Industry
