本文選題：發(fā)酵木薯酒精糟 + 發(fā)酵工藝　； 參考：《武漢輕工大學(xué)》2015年碩士論文

【摘要】：本試驗(yàn)研究了木薯酒精糟的發(fā)酵工藝,通過養(yǎng)殖試驗(yàn)對(duì)肉鴨生長性能、屠宰性能及肉品質(zhì)的影響來評(píng)定發(fā)酵木薯酒精糟的營養(yǎng)價(jià)值。為發(fā)酵木薯酒精糟在動(dòng)物生產(chǎn)中的應(yīng)用提供基礎(chǔ)數(shù)據(jù)和試驗(yàn)依據(jù)。研究分三個(gè)試驗(yàn):試驗(yàn)一:木薯酒精糟發(fā)酵工藝參數(shù)研究。本試驗(yàn)以木薯酒精糟作為研究對(duì)象,采用單因素試驗(yàn)設(shè)計(jì),分別研究不同水平初始水份、溫度和時(shí)間,以發(fā)酵后木薯酒精糟的營養(yǎng)價(jià)值及酵母菌數(shù)作為檢測指標(biāo),最終篩選出最佳的發(fā)酵工藝參數(shù)。經(jīng)優(yōu)化后木薯酒精糟發(fā)酵的最佳條件為發(fā)酵水分40%、發(fā)酵溫度為32℃和發(fā)酵時(shí)間為24h。試驗(yàn)二、發(fā)酵木薯酒精糟對(duì)肉鴨生長性能和養(yǎng)分利用的影響。選用80羽體況健康的15日齡櫻桃谷肉鴨按照體重隨機(jī)分成4個(gè)處理組,分別為空白對(duì)照組、5%發(fā)酵木薯酒精糟組、10%發(fā)酵木薯酒精糟組和15%發(fā)酵木薯酒精糟組。每組五個(gè)重復(fù),每個(gè)重復(fù)4羽。試驗(yàn)期為29d,研究發(fā)酵木薯酒精糟飼料對(duì)肉鴨生長性能、養(yǎng)殖成本和養(yǎng)分代謝率的影響。結(jié)果表明,發(fā)酵木薯酒精糟替代部分全價(jià)料對(duì)肉鴨生產(chǎn)性能無顯著影響(P0.05);以養(yǎng)殖成本分析,與對(duì)照相比,添加5%和10%的發(fā)酵木薯酒精糟,每只肉鴨的經(jīng)濟(jì)效益分別提高了0.24和0.22元,15%的發(fā)酵木薯酒精糟反而降低了0.2元;隨著發(fā)酵木薯酒精糟添用量的增加可以不同程度地降低櫻桃谷肉鴨的養(yǎng)分代謝率,15%用量的干物質(zhì)和粗灰分代謝率顯著低于(P0.05)對(duì)照組。本試驗(yàn)結(jié)果表明,發(fā)酵木薯酒精糟替代部分全價(jià)料的5%-10%,對(duì)肉鴨生長性能、養(yǎng)殖成本和養(yǎng)分代謝率沒有顯著影響,是可行的。試驗(yàn)三、發(fā)酵木薯酒精糟飼料對(duì)屠宰性能、肉品質(zhì)的影響。選用80羽體況健康的15日齡櫻桃谷肉鴨按照體重隨機(jī)分成4個(gè)處理組,分別為空白對(duì)照組、5%發(fā)酵木薯酒精糟組、10%發(fā)酵木薯酒精糟組和15%發(fā)酵木薯酒精糟組。每組五個(gè)重復(fù),每個(gè)重復(fù)4羽。試驗(yàn)期為29d,研究發(fā)酵木薯酒精糟飼料對(duì)肉鴨屠宰性能和肉品質(zhì)的影響。試驗(yàn)結(jié)果表明,發(fā)酵木薯酒精糟飼料對(duì)肉鴨屠宰性能和肉品質(zhì)沒有顯著性差異(P0.05)。
[Abstract]:In this experiment, the fermentation technology of cassava alcohol distiller's grains was studied. The nutritional value of the fermented cassava alcohol distiller's distiller's grains was evaluated by the effects of the cultivation test on the growth performance, slaughter performance and meat quality of the meat ducks. The basic data and experimental data were provided for the application of the fermented cassava alcohol grains in the animal production. Three experiments were studied: Test 1: cassava alcohol In this experiment, a single factor experiment was used to study the initial water, temperature and time of different levels. The nutritional value and the number of Saccharomyces cerevisiae were used as the testing index, and the optimum fermentation process parameters were selected. The optimized tapioca alcohol was optimized. The optimum conditions for fermentation were 40% of fermented water, 32 for fermentation temperature and two for 24h. test, and the effect of fermented cassava alcohol grains on the growth performance and nutrient utilization of meat ducks. 15 day old Cherry Valley ducks with healthy 80 plumes were randomly divided into 4 treatment groups according to weight, respectively, and 5% fermented cassava alcohol grains. Group, 10% fermented cassava alcohol residue group and 15% fermented cassava alcohol distiller's grains group. Each group had five repetitions, each repeated 4 plumes. The experiment period was 29d. The effect of fermented cassava alcohol distiller's grains on the growth performance, culture cost and nutrient metabolism rate of meat ducks was studied. The results showed that the production performance of the fermented cassava alcohol distiller's distiller's grains had no significant effect on the production performance of meat ducks. (P0.05); with the analysis of culture cost, compared with the control, adding 5% and 10% fermented cassava alcohol grains, the economic benefit of each meat duck increased by 0.24 and 0.22 yuan, 15% of the fermented cassava alcohol grains decreased by 0.2 yuan, and the nutrient metabolism rate of Cherry Valley Meat Ducks could be reduced to varying degrees with the increase of the dosage of fermented cassava alcohol distiller's grains. The dry matter and the crude ash metabolism rate of the 15% dosage were significantly lower than that of the control group (P0.05). The results of the experiment showed that the 5%-10% of the fermented cassava alcohol distiller's grains instead of part of the full price material had no significant influence on the growth performance, the breeding cost and the nutrient metabolism rate of meat ducks. The experiment three, the effect of fermented cassava alcohol distiller's grains on the slaughter performance and meat quality The 15 day old Cherry Valley ducks with 80 plumes were randomly divided into 4 treatment groups according to their weight. They were blank control group, 5% fermented cassava alcohol distiller's grains, 10% fermented cassava alcohol grains and 15% fermented cassava alcohol grains. Each group was repeated and repeated 4 plumes. The test period was 29d, and the fermented cassava alcohol grains feed was studied for meat ducks. The results showed that there was no significant difference in slaughter performance and meat quality between the fermented cassava alcohol dregs and the meat (P0.05).

【學(xué)位授予單位】：武漢輕工大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2015
【分類號(hào)】：S834.5

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