本文選題：延邊黃牛 + 完全混合發(fā)酵日糧��； 參考：《延邊大學(xué)》2017年碩士論文

【摘要】：吉林省秸稈資源豐富,將秸稈變廢為寶,來發(fā)展肉牛產(chǎn)業(yè),從而提高高檔牛肉的產(chǎn)量以及品質(zhì),降低秸稈焚燒所帶來的環(huán)境污染,秸稈"過腹還田",實(shí)現(xiàn)農(nóng)業(yè)生產(chǎn)的良性循環(huán),是現(xiàn)代農(nóng)業(yè)的發(fā)展需要。目前,完全混合發(fā)酵日糧(TMF)倍受人們的重視,并且逐漸應(yīng)用到各奶牛場(chǎng),而對(duì)于肉牛用TMF的相關(guān)研究卻處于空白,所以本試驗(yàn)主要針對(duì)延邊黃牛用TMF的調(diào)制進(jìn)行相關(guān)試驗(yàn)研究,以探求TMF的最佳發(fā)酵條件,為生產(chǎn)高品質(zhì)的延邊黃牛用TMF提供理論基礎(chǔ)。本試驗(yàn)分為以下三個(gè)部分:1.乳酸菌不同添加量及糖蜜對(duì)TMF發(fā)酵品質(zhì)的影響本試驗(yàn)旨在研究CT-10(乳酸菌)不同添加量及糖蜜對(duì)TMF發(fā)酵品質(zhì)的影響。試驗(yàn)處理組包括CON(對(duì)照組)、T1(0.5%乳酸菌)、T2(1%乳酸菌)、T3(0.5%乳酸菌+5%糖蜜)、T4(1%乳酸菌+5%糖蜜)5組,室溫條件下密封發(fā)酵10 d后開袋,測(cè)定其發(fā)酵品質(zhì)。結(jié)果表明:各組間粗蛋白與酸性洗滌纖維含量差異不顯著;T4組中性洗滌纖維含量顯著低于其它各組(P0.05);T3和T4組pH、乳酸含量與對(duì)照組間存在顯著性差異,T3組乳酸含量最高,T4組pH最低;各試驗(yàn)組氨態(tài)氮含量、總揮發(fā)性脂肪酸含量和乙酸含量差異不顯著(P0.05);T4組丁酸含量顯著低于其它各組(P0.05);V-Score得分依次為T4T3T2T1CON,各組都達(dá)到了優(yōu)的級(jí)別。綜上,從發(fā)酵品質(zhì)及經(jīng)濟(jì)效益分析兩方面綜合考慮,乳酸菌的添加量為0.5%,并與5%的糖蜜混合使用較為適宜。2.不同溫度條件下,發(fā)酵時(shí)間對(duì)TMF發(fā)酵品質(zhì)的影響本試驗(yàn)旨在研究不同溫度條件,發(fā)酵時(shí)間對(duì)TMF發(fā)酵品質(zhì)的影響。將CT-100.5%+糖蜜5%的TMR裝入發(fā)酵袋內(nèi)并于5 ℃、15 ℃和25 ℃條件下密封發(fā)酵5 d、10 d、15 d、20 d和30 d開袋測(cè)定其發(fā)酵品質(zhì)。結(jié)果表明:5 ℃時(shí),發(fā)酵時(shí)間對(duì)TMF的中性洗滌纖維和粗灰分影響較小(P0.05),而對(duì)干物質(zhì)、粗蛋白、粗脂肪和酸性洗滌纖維有較大的影響(P0.05);15 ℃條件下,除了對(duì)中性洗滌纖維沒有影響外,對(duì)其他指標(biāo)影響較大(P0.05);25 ℃條件下,不同的發(fā)酵時(shí)間對(duì)干物質(zhì)、粗脂肪、粗灰分、中性洗滌纖維和酸性洗滌纖維無顯著性影響(P0.05),而對(duì)粗蛋白卻有較大影響(P0.05)。不同的發(fā)酵時(shí)間對(duì)TMF有機(jī)酸含量影響顯著,在5 ℃和15 ℃,發(fā)酵30 d天時(shí)pH分別降至4.23和4.36,而在25 ℃條件下,發(fā)酵20 d,pH降至4.57,乳酸含量和氨態(tài)氮含量分別達(dá)到最高;綜合以上結(jié)果和V-Score評(píng)分最終得出結(jié)論:5 ℃條件下,發(fā)酵20d效果較好,15 ℃條件下發(fā)酵15-20 d效果較好;25 ℃條件下發(fā)酵5 d左右效果較好,飼料等級(jí)均為優(yōu)。3.不同發(fā)酵菌劑對(duì)TMF發(fā)酵品質(zhì)及對(duì)延邊黃牛瘤胃體外發(fā)酵特性的影響本試驗(yàn)主要研究不同的發(fā)酵菌劑對(duì)TMF發(fā)酵品質(zhì)以及對(duì)延邊黃牛瘤胃微生物體外發(fā)酵特性的影響。試驗(yàn)分為CON(對(duì)照組)、T1(添加NFK)、T2(添加RJ)和T3(添加CT-10)4個(gè)試驗(yàn)組,并分別將不同的乳酸菌劑組的TMR裝入發(fā)酵袋內(nèi)室溫條件下密封發(fā)酵一周后開袋測(cè)定其發(fā)酵品質(zhì)及對(duì)體外模擬瘤胃內(nèi)容物常規(guī)指標(biāo)。結(jié)果表明:發(fā)酵菌劑對(duì)粗蛋白、中性洗滌纖維和酸性洗滌纖維以及有機(jī)酸含量有顯著性的影響(P0.05),各試驗(yàn)組飼料等級(jí)均為優(yōu);T2和T3組可增加8h的瘤胃DM消失率;對(duì)體外發(fā)酵特性的影響,隨著發(fā)酵時(shí)間的延長,不同的發(fā)酵菌劑可以在不同程度上影響pH、產(chǎn)氣量、氣體成分、揮發(fā)性脂肪酸和微生物蛋白含量,且影響顯著(P0.05)。結(jié)合以上數(shù)據(jù)可知,T2組飼料發(fā)酵效果和對(duì)延邊黃牛瘤胃體外消化率效果較好,但三個(gè)試驗(yàn)組差異不顯著,綜合經(jīng)濟(jì)效益分析,T3組可應(yīng)用于實(shí)際生產(chǎn)中。綜上:通過以上試驗(yàn)結(jié)果可知,CT-10與糖蜜混合添加的最適宜比例為0.5%乳酸菌+5%糖蜜,其在5 ℃條件下發(fā)酵20 d,15 ℃條件下發(fā)酵15 d左右,而在25 ℃的環(huán)境下發(fā)酵5 d效果較好,其菌的發(fā)酵效果與國內(nèi)較好的菌劑相比效果相當(dāng),且也可以有效改善延邊黃牛瘤胃微生物發(fā)酵特性。所以CT-10可應(yīng)用于延邊黃牛TMF的生產(chǎn)中。
[Abstract]:Jilin province has rich straw resources and turned straw into treasure to develop beef cattle industry, thus improving the production and quality of the high grade beef, reducing the environmental pollution caused by the burning of straw. Straw "returning to the field", realizing the benign circulation of agricultural production, is the need of the development of modern agriculture. At present, the complete mixed fermentation diet (TMF) is greatly affected by people. Attention, and gradually applied to the dairy farm, and the related research on TMF for beef cattle is in blank, so this experiment mainly aimed at the study of the modulation of Yanbian yellow cattle with TMF, in order to explore the optimum fermentation conditions of TMF and provide the theoretical basis for the production of high quality Yanbian yellow cattle with TMF. The experiment is divided into three parts: 1 The effect of different dosage of lactic acid bacteria and molasses on the fermentation quality of TMF was designed to study the effects of different additions of CT-10 (lactic acid bacteria) and molasses on the fermentation quality of TMF. The experimental treatment group included CON (control group), T1 (0.5% lactic acid bacteria), T2 (1% lactic acid bacteria), T3 (0.5% Lactobacillus +5% molasses), and T4 (+5% molasses of 1% lactic acid bacteria) in 5 groups and sealed under room temperature The fermentation quality was measured after 10 d fermentation. The results showed that the difference of the content of crude protein and acid washing fiber was not significant, and the content of neutral detergent fiber in group T4 was significantly lower than that of other groups (P0.05). The content of lactic acid in group T3 and T4 group was significantly different from that of control group, and the content of lactic acid in T3 group was the highest and T4 group pH was the lowest; ammonia nitrogen in each test group was the lowest. Content, total volatile fatty acid content and acetic acid content difference was not significant (P0.05), T4 group butyric acid content was significantly lower than other groups (P0.05); V-Score score was T4T3T2T1CON, each group reached the best level. Comprehensive, from the fermentation quality and economic benefit analysis two sides, the addition of lactic acid bacteria was 0.5%, and 5% molasses. The influence of the fermentation time on the fermentation quality of TMF under different temperature conditions was suitable for.2.. The experiment was designed to study the effects of different temperature conditions and the fermentation time on the fermentation quality of TMF. The TMR of CT-100.5%+ molasses 5% was loaded into the fermentation bag and 5 d, 10 d, 15 D, 20 D and 30 d were tested under the condition of 5 d at 5, 15 and 25. The results showed that the fermentation time had little effect on the neutral detergent fiber and ash content of TMF (P0.05), but had a great influence on dry matter, crude protein, crude fat and acid washing fiber (P0.05); under the condition of 15, there was no influence on the neutral detergent fiber (P0.05), and the condition of 25 degrees centigrade (25). The different fermentation time had no significant effect on dry matter, crude fat, coarse ash, neutral detergent fiber and acid washing fiber (P0.05), but had great influence on crude protein (P0.05). The different fermentation time had significant influence on the organic acid content of TMF. At 5 and 15, the pH decreased to 4.23 and 4.36 respectively at 30 d days, and at 25 centigrade conditions. Under the condition of 20 d fermentation, pH decreased to 4.57, the content of lactic acid and ammonia nitrogen reached the highest, and the results and V-Score score finally concluded that under the condition of 5, the effect of fermentation 20d was better, the fermentation of 15-20 D was better under the condition of 15 C, and the fermentation was better than 5 d under the condition of 25 C, and the grade of feed was all TMF to TMF. Effects of fermentation quality and in vitro fermentation characteristics of Yanbian Yellow Cattle Rumen in vitro, the effects of different fermentation agents on the fermentation quality of TMF and in vitro fermentation characteristics of rumen microbes in Yanbian cattle were mainly studied. The experiments were divided into 4 groups, CON (control group), T1 (adding NFK), T2 (adding RJ) and T3 (adding CT-10), and different lactic acid groups were divided into different lactic acid groups. The fermenting quality and the conventional index of rumen content in vitro were measured by sealed fermentation under the chamber temperature of the fermentation bag under the internal room temperature of the strain group, and the results showed that the fermentation bacteria had significant effects on crude protein, neutral detergent fiber and acid washing fiber and organic acid content (P0.05), and the feed grade of each test group was. T2 and T3 groups could increase the rate of DM disappearance in the rumen of 8h, and the effects on the characteristics of the fermentation in vitro, and with the prolongation of the fermentation time, different fermentation agents could affect pH, gas production, gas composition, volatile fatty acid and microbial protein content in different degrees, and influenced (P0.05). The effect of the Yanbian Yellow Cattle Rumen in vitro digestion rate was better, but the difference between the three experimental groups was not significant. The comprehensive economic benefit analysis, the T3 group could be applied to the actual production. The best proportion of the mixture of CT-10 and molasses was +5% sugar honey, which was 20 d at 5 and 15 C under the condition of 5. The fermentation is about 15 d, and the fermentation of 5 d in the environment of 25 C is better. The fermentation effect of the bacteria is comparable to the better bacteria in China, and it can also effectively improve the fermentation characteristics of the rumen microorganism of Yanbian yellow cattle. So CT-10 can be used in the production of Yanbian yellow cattle TMF.

【學(xué)位授予單位】：延邊大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：S823.5

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