不同玉米粉添加比例對(duì)新鮮馬鈴薯發(fā)酵參數(shù)的影響
發(fā)布時(shí)間：2018-10-16 13:19
【摘要】：本試驗(yàn)設(shè)定不同百分比梯度的新鮮馬鈴薯-玉米粉配比飼糧,通過常規(guī)固體發(fā)酵,分析發(fā)酵前后各項(xiàng)發(fā)酵指標(biāo)的變化規(guī)律,確定玉米粉的最適宜添加量,為新鮮馬鈴薯在動(dòng)物飼料生產(chǎn)中的合理利用提供理論依據(jù)。試驗(yàn)設(shè)5個(gè)處理,分別為40%玉米粉添加組(P6C4)、30%玉米粉添加組(P7C3)、20%玉米粉添加組(P8C2)、10%玉米粉添加組(P9C1)和不添加玉米粉組(P10C0),接種乳酸菌(1.8×1011 cfu/g)、酵母菌(5×109 cfu/g)和枯草芽孢桿菌(1011 cfu/g),20~25℃下密封發(fā)酵。結(jié)果表明:本試驗(yàn)條件下,發(fā)酵pH隨發(fā)酵時(shí)間呈二次線性下降(P0.05),其中,40%玉米粉添加組(P6C4)、30%玉米粉添加組(P7C3)和20%玉米粉添加組(P8C2)的pH擬合方程的二次項(xiàng)系數(shù)a和一次項(xiàng)系數(shù)b顯著高于10%玉米粉添加組(P9C1)和不添加玉米粉組(P10C0)(P0.05),各組之間的常數(shù)項(xiàng)c差異不顯著(P0.05),而所有處理組在發(fā)酵到第6 d后pH基本趨于穩(wěn)定。CP、NH3-N、乳酸、乙酸、丙酸和丁酸隨發(fā)酵時(shí)間線性升高(P0.05);DM、OM、淀粉和還原糖隨發(fā)酵時(shí)間線性降低(P0.05)。20%玉米粉添加組(P8C2)干物質(zhì)回收率(DMR)、OM回收率(OMR)及CP的提高量和淀粉回收率均高于其他各處理組,且最快達(dá)到穩(wěn)定狀態(tài)。各處理組發(fā)酵全程的平均pH隨玉米粉添加量的減少線性升高(P0.05),而發(fā)酵全程的平均DM、OM、CP、NH3-N、淀粉、還原糖、乳酸、乙酸、丙酸和丁酸隨玉米粉添加量的減少線性降低(P0.05)。皮爾遜分析表明,pH與DM、OM、淀粉和還原糖呈顯著正相關(guān)(P0.05),而與CP、乳酸、乙酸和丁酸呈顯著負(fù)相關(guān)(P0.05);CP與NH3-N、乳酸、乙酸、丙酸和丁酸呈顯著正相關(guān)(P0.05),而與淀粉和還原糖呈顯著負(fù)相關(guān)(P0.05);NH3-N與乳酸、乙酸、丙酸和丁酸呈顯著正相關(guān)(P0.05),而與淀粉呈顯著負(fù)相關(guān)(P0.05);還原糖與乳酸呈顯著負(fù)相關(guān)(P0.05);乳酸與乙酸、丙酸和丁酸呈顯著正相關(guān)(P0.05);乙酸與丙酸和丁酸呈顯著正相關(guān)(P0.05)。綜上所述,通過分析發(fā)酵前后pH、干物質(zhì)、有機(jī)物、NH3-N、粗蛋白、淀粉、還原糖、乳酸和VFA等指標(biāo)的含量變化,考慮發(fā)酵速度和成本因素,確定新鮮馬鈴薯-玉米粉的最佳配比組合為P8C2(新鮮馬鈴薯:玉米粉=8:2)。
[Abstract]:In this experiment, different percentage gradients of fresh potato and corn meal were set up. Through conventional solid fermentation, the changes of fermentation indexes before and after fermentation were analyzed, and the optimum amount of corn meal was determined. To provide theoretical basis for the rational utilization of fresh potato in animal feed production. Five treatments, 40% P6C4, 30% P7C3, 20% P8C2, 10% P9C1 and P10C0, were inoculated with lactic acid bacteria (1.8 脳 1011 cfu/g), yeast (5 脳 10 ~ 9 cfu/g) and Bacillus subtilis (1011 cfu/g). The results show that, under the experimental conditions, The quadratic coefficients a and b of the pH fitting equations of 40% cornmeal addition group (P6C4), 30% cornmeal addition group (P7C3) and 20% cornmeal addition group (P8C2) were significantly higher than that of the 10% corn flour group (P0.05). There was no significant difference in constant item c between P9C1 and P10C0 groups (P0.05), but pH tended to be stable in all treatment groups after 6 days of fermentation. CP,NH3-N, lactic acid was found to be stable in all groups. Acetic acid, propionic acid and butyric acid increased linearly with fermentation time (P0.05), DM,OM, starch and reducing sugar decreased linearly with fermentation time (P0.05). The dry matter recovery rate of 20% corn meal addition group (P8C2) increased (OMR) and CP recovery and starch recovery rate were higher than other treatment groups. And the fastest stable state. The average pH of each treatment increased linearly with the decrease of corn meal addition (P0.05), while the average DM,OM,CP,NH3-N, starch, reducing sugar, lactic acid, acetic acid, propionic acid and butyric acid decreased linearly with the decrease of corn meal addition (P0.05). Pearson analysis showed that pH was positively correlated with DM,OM, starch and reducing sugar (P0.05), but negatively correlated with CP, lactic acid, acetic acid and butyric acid (P0.05 between); CP and NH3-N, lactic acid, acetic acid). Propionic acid was positively correlated with butyric acid (P0.05), but negatively correlated with starch and reducing sugar (P0.05); NH3-N was positively correlated with lactic acid, acetic acid, propionic acid and butyric acid (P0.05), but negatively correlated with starch (P0.05); reducing sugar was negatively correlated with lactic acid (P0.05); lactic acid with acetic acid (P0.05); Propionic acid and butyric acid were significantly positive correlation (P0.05), acetic acid and propionic acid and butyric acid were significantly positive correlation (P0.05). To sum up, pH, dry matter, organic matter, NH3-N, crude protein, starch, reducing sugar, lactic acid and VFA were analyzed before and after fermentation, and the factors of fermentation speed and cost were considered. The optimum combination of fresh potato and corn flour was P8C2 (fresh potato: corn flour = 8:2).
【學(xué)位授予單位】：山東農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：S816
[Abstract]:In this experiment, different percentage gradients of fresh potato and corn meal were set up. Through conventional solid fermentation, the changes of fermentation indexes before and after fermentation were analyzed, and the optimum amount of corn meal was determined. To provide theoretical basis for the rational utilization of fresh potato in animal feed production. Five treatments, 40% P6C4, 30% P7C3, 20% P8C2, 10% P9C1 and P10C0, were inoculated with lactic acid bacteria (1.8 脳 1011 cfu/g), yeast (5 脳 10 ~ 9 cfu/g) and Bacillus subtilis (1011 cfu/g). The results show that, under the experimental conditions, The quadratic coefficients a and b of the pH fitting equations of 40% cornmeal addition group (P6C4), 30% cornmeal addition group (P7C3) and 20% cornmeal addition group (P8C2) were significantly higher than that of the 10% corn flour group (P0.05). There was no significant difference in constant item c between P9C1 and P10C0 groups (P0.05), but pH tended to be stable in all treatment groups after 6 days of fermentation. CP,NH3-N, lactic acid was found to be stable in all groups. Acetic acid, propionic acid and butyric acid increased linearly with fermentation time (P0.05), DM,OM, starch and reducing sugar decreased linearly with fermentation time (P0.05). The dry matter recovery rate of 20% corn meal addition group (P8C2) increased (OMR) and CP recovery and starch recovery rate were higher than other treatment groups. And the fastest stable state. The average pH of each treatment increased linearly with the decrease of corn meal addition (P0.05), while the average DM,OM,CP,NH3-N, starch, reducing sugar, lactic acid, acetic acid, propionic acid and butyric acid decreased linearly with the decrease of corn meal addition (P0.05). Pearson analysis showed that pH was positively correlated with DM,OM, starch and reducing sugar (P0.05), but negatively correlated with CP, lactic acid, acetic acid and butyric acid (P0.05 between); CP and NH3-N, lactic acid, acetic acid). Propionic acid was positively correlated with butyric acid (P0.05), but negatively correlated with starch and reducing sugar (P0.05); NH3-N was positively correlated with lactic acid, acetic acid, propionic acid and butyric acid (P0.05), but negatively correlated with starch (P0.05); reducing sugar was negatively correlated with lactic acid (P0.05); lactic acid with acetic acid (P0.05); Propionic acid and butyric acid were significantly positive correlation (P0.05), acetic acid and propionic acid and butyric acid were significantly positive correlation (P0.05). To sum up, pH, dry matter, organic matter, NH3-N, crude protein, starch, reducing sugar, lactic acid and VFA were analyzed before and after fermentation, and the factors of fermentation speed and cost were considered. The optimum combination of fresh potato and corn flour was P8C2 (fresh potato: corn flour = 8:2).
【學(xué)位授予單位】：山東農(nóng)業(yè)大學(xué)
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：S816
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