含水量对不同饲料原料发酵参数的影响

Effects of Water Content on Fermentation Parameters of Different Fodder Substrates

研究含水量对不同饲料原料发酵品质的影响,采用分组对照试验设计,以乳酸菌、酵母菌、枯草芽孢杆菌分别固态发酵玉米、豆粕和棉籽粕,设30%、40%、50%、60%4个含水量,以感官评价、p H和发酵后益生存留量为发酵品质评定指标。结果表明:随发酵时间延长,p H表现二次曲线的规律(P<0.01);含水量显著影响玉米、豆粕和棉籽粕的发酵(P<0.05),不影响原料初始p H(P>0.05);p H达到稳定时,50%含水量的玉米、豆粕和棉籽粕的乳酸菌、枯草芽孢杆菌数量高于其他处理(P<0.05)。本试验条件下,乳酸菌、酵母菌、枯草芽孢杆菌分别发酵玉米,最佳含水量为50%;乳酸菌、枯草芽孢杆菌分别发酵豆粕和棉籽粕,最佳含水量为60%;酵母菌发酵豆粕和棉籽粕,最佳含水量为50%。

In this study, the effects of moisture content on fermentation quality were investigated. This study a- dopted the grouping control experimental design, using solid -fermentation on corn, soybean meal, and cottonseed meal through different strains （Lactobacillus, yeast and bacillus subtilis） , under four moisture contents, 30% , 40% , 50% and 60% and with sensory evaluation, pH and amount of probiotics retention as the indicators of fermentation quality assessment. Results indicated that with the extension of fermentation time, the pH showd the law of quadratic curve （P 〈 0.01 ） , Water content had a significant influence on the fermentation process of corn, soybean meal and cottonseed meal （ P 〈 0.05 ）, but has no effect on the initial pH of raw materials （P 〉 0.05 ）. When pH remains sta- ble, the number of lactobacillas and bacillus subtilis for corn, soybean meal and cottonseed meal with 50% moisture content was significantly higher than other treatment （P 〈 0.05 ）. The optimum suitable amount of water was 50% when lactobacillus, yeast or bacillus subtilis were used to fermente corn; And the most suitable amount of water was 60% when soybean meal or cottonseed meal was fermented by lactobacillus or bacillus subtilis; If the soybean meal and cottonseed meal were fermented with yeast, the most suitable amount of water was 50%.