本文關鍵詞： 益生菌 斷奶仔豬料 發(fā)酵 條件優(yōu)化 酸溶蛋白質 有機酸　出處：《糧食與飼料工業(yè)》2016年12期 　論文類型：期刊論文

【摘要】：本研究擬在通過益生菌發(fā)酵飼料,來降低飼料的pH值,使大分子蛋白質降解為易于動物消化吸收的小分子蛋白質和游離氨基酸,同時消除飼料中的部分抗營養(yǎng)因子。試驗采取四因素四水平正交試驗設計,測定在不同溫度、接種量、培養(yǎng)時間、料水比的情況下,飼料pH值、總有機酸含量和酸溶蛋白質的變化,根據(jù)飼料營養(yǎng)特性的變化,篩選出飼料發(fā)酵最適宜的條件。試驗結果表明:在接種量為10%,發(fā)酵時間為96h,溫度為35℃,料水比為1∶1.0的發(fā)酵條件下,飼料中總有機酸含量比發(fā)酵前提高了6.76倍,pH值降至4.93,酸溶蛋白質含量比發(fā)酵前提高了51.46%,粗蛋白質含量比發(fā)酵前提高了14.73%。益生菌復合發(fā)酵改善了飼料的營養(yǎng)特性。
[Abstract]:The aim of this study is to reduce the pH value of feed by using probiotic fermentation feed and to degrade macromolecular protein into small molecule protein and free amino acid which can be digested and absorbed easily by animals. Four factors and four levels of orthogonal design were used to determine the feed pH value at different temperature, inoculation amount, culture time and the ratio of feed to water. According to the changes of total organic acid content and acid-soluble protein, the most suitable conditions for feed fermentation were selected according to the changes of feed nutritional characteristics. The results showed that the fermentation time was 96 h at the inoculation amount of 10 and the fermentation time was 96 h. When the temperature is 35 鈩，

本文編號：1469012