[Objective] The paper was to study the dynamic changes of forage nutrient substance fermentation in rumen, and a set of continuous culture system of artificial rumen was designed. [Method] With in vivo as control, the...[Objective] The paper was to study the dynamic changes of forage nutrient substance fermentation in rumen, and a set of continuous culture system of artificial rumen was designed. [Method] With in vivo as control, the simulating rumen fer- mentation effect in vitro culture system was evaluated. [Result] The simulation rumen fermentation test needed adaptive phase of 2-3 d, and the fermentation state was relatively stable within 3-9 d, with good effects. The test showed certain regularity variation with index value of rumen in vivo. [Conclusion] The continuous culture sys- tem of artificial rumen could be used as the ideal model to study the rumen fermen- tation in vivo.展开更多
The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2...The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2006 and Mar. 2007. Soybean was boiled for 5 hours and then fermented at different time to create natural bacterial species, mainly Bacillus spp. Thua-Nao could be stored up to 90 days after in storage. Nutritional value, food value, and microorganisms content were investigated during fermentation and storage. Also, aflatoxin content of Thua-Nao was recorded during storage. The results showed that 3 days of soybean fermentation gave the best performance of Thua-Nao in term of nutritional value （protein = 47.12%）, food value, and content of Bacillus spp. （2.78 × 10^9 CFU/g）. Without being harmed from aflatoxin, Thua-Nao could be stored not more than 23 days in normal room （Tmax. = 33.9 ℃, Tmin. = 15.8 ℃） and not more than 36 days in climate-controlled room （Tmax. = 20 ℃, Tmin. = 15 ℃）.展开更多
文摘[Objective] The paper was to study the dynamic changes of forage nutrient substance fermentation in rumen, and a set of continuous culture system of artificial rumen was designed. [Method] With in vivo as control, the simulating rumen fer- mentation effect in vitro culture system was evaluated. [Result] The simulation rumen fermentation test needed adaptive phase of 2-3 d, and the fermentation state was relatively stable within 3-9 d, with good effects. The test showed certain regularity variation with index value of rumen in vivo. [Conclusion] The continuous culture sys- tem of artificial rumen could be used as the ideal model to study the rumen fermen- tation in vivo.
文摘The soybean cultivar Tadang Muangpai was used to improve the productive quality of Thua-Nao and reduce the concentration of aflatoxin to less than 20 ppb. It was conducted at CMFCRC, Chiangmai, Thailand between Dec. 2006 and Mar. 2007. Soybean was boiled for 5 hours and then fermented at different time to create natural bacterial species, mainly Bacillus spp. Thua-Nao could be stored up to 90 days after in storage. Nutritional value, food value, and microorganisms content were investigated during fermentation and storage. Also, aflatoxin content of Thua-Nao was recorded during storage. The results showed that 3 days of soybean fermentation gave the best performance of Thua-Nao in term of nutritional value （protein = 47.12%）, food value, and content of Bacillus spp. （2.78 × 10^9 CFU/g）. Without being harmed from aflatoxin, Thua-Nao could be stored not more than 23 days in normal room （Tmax. = 33.9 ℃, Tmin. = 15.8 ℃） and not more than 36 days in climate-controlled room （Tmax. = 20 ℃, Tmin. = 15 ℃）.
