益生菌复合发酵断奶仔猪料的工艺条件优化

Optimization of the process conditions of probiotics compound fermentation of weaning piglets feed

本研究拟在通过益生菌发酵饲料,来降低饲料的pH值,使大分子蛋白质降解为易于动物消化吸收的小分子蛋白质和游离氨基酸,同时消除饲料中的部分抗营养因子。试验采取四因素四水平正交试验设计,测定在不同温度、接种量、培养时间、料水比的情况下,饲料pH值、总有机酸含量和酸溶蛋白质的变化,根据饲料营养特性的变化,筛选出饲料发酵最适宜的条件。试验结果表明:在接种量为10%,发酵时间为96h,温度为35℃,料水比为1∶1.0的发酵条件下,饲料中总有机酸含量比发酵前提高了6.76倍,pH值降至4.93,酸溶蛋白质含量比发酵前提高了51.46%,粗蛋白质含量比发酵前提高了14.73%。益生菌复合发酵改善了饲料的营养特性。

We carried out the experiment of fermenting the feed with probiotics, to lower the pH value of feed and degrade macromolecular proteins into small proteins and free amino acids which was easy to digest and absorb by animals, meanwhile, to eliminate some anti-nutritional factors in feed. Using orthogonal design of four factors four levels,we tested the changes of feed pH value,the total organic acids eontent and acid soluble protein at different temperature,inoculation size,incubation time, the ratio of material to water, then according to the change of feed nutrition characteristics,determined the optimal conditions of feed fermentation. The experimental results showed that the total organic acid content in feed was 6.76 times higher than that before fermentation,pH value dropped to 4.93 ,the acid soluble protein content increased by 51.46% ,the crude protein content increased by 14.73% ,when inoculum size was 10% ,fermentation time was 96 h, temperature was 35℃, the ratio of material to water was 1 ： 1.0. Probiotics composite fermentation had improved the feed nutrition characteristics.