前处理工序对固态发酵仔猪配合饲料的影响

Effect of pretreatment on solid-state fermentation of piglet compound feed

为了研究前处理工序对固态发酵仔猪配合饲料(551H与552H)的影响,以蛋白含量及其增加率为主要指标,对于两种前处理工序分别采用三因素2×2×3试验设计并利用ANOVA及LSD进行多重比较的数学统计方法,结果发现:前处理工序中固态培养基(灭菌或未灭菌)与菌种(活化与未活化)对于产品的蛋白影响显著(P<0.05),未灭菌的固态培养基及菌种经过活化后对于产品的蛋白含量及其增加率增加明显(P<0.05);而固态培养基的影响具有选择性,551H固态发酵基所获得产品具较高的蛋白含量(P<0.05);同时,发现菌种对于发酵产品也无显著影响;另外,确定菌种的最佳活化时间控制在4 h内。因此,该研究结果将为工业化固态发酵仔猪配合饲料的前处理工序提供实验与理论支撑。

In order to study the effect of pretreatment on solid-state fermented piglet compound feeds （551H and 552H）, the protein content and the increase rate were taken as the main indexes. For the two pretreatment processes, three-factor 2×2×3 test design and ANOVA and LSD for multiple comparison of mathematical statistics was used. The results showed that the effect of solid culture medium （sterilization or non-sterilization） and strain （activation and deactivation） on the protein of the product was significant （P〈0.05）, and the content of the protein and the increase rate of the non-sterilized solid culture medium and the strain after activation were significantly increased （P〈0.05）, while the effect of solid culture medium was selective, and the product obtained by 551H solid fermentation was higher （P〈0.05）. Meanwhile, the strain was found to have no significant effect on the fermented product. In addition, the optimal activation time of the strain was controlled within 4 hours. Therefore, the results of this study will provide experimental and theoretical support for the pre-treatment process of industrial solid-state fermentation of piglet compound feed.